We had a little “Sunday Funday” at our apartment this weekend — the arrival of our monthly cheese delivery from Murray’s (best wedding gift, ever) called for a celebration. So my buddy Taz came over to enjoy some cocktails and bites to close out the weekend. We made one of my favorite snacks — goat cheese crostini — and whipped up a fresh batch of blueberry mint simple syrup to top off some prosecco cocktails. And the talented Taz took lots of pictures, so come back tomorrow to check out the recipes!

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All Images by Bring to Light Photography

Last year after my birthday I wrote up a “30 before 30” list of things I wanted to accomplish and do — and the tastiest of goals on that list was to learn how to bake macarons. This weekend I tackled both by taking a macaron baking class at Sur La Table with sister and our friend! My greatest takeaway from the class was that now I understand why macarons are so expensive — it ain’t easy to make them! But our awesome teacher gave us lots of tips to perfect this tricky baking skill. We made some delicious flavors: mint with chocolate espresso ganache, strawberry with champagne butter cream, and then the wild card… bacon macarons with maple cream filling. I will totally try making them again (on a less humid weekend!) and am already hunting for my next cooking class to take because we had so much fun. And bonus: I now have 2 dozen macarons to snack on this week! Macaron 1Macaron 3Macaron 2Macaron 4 Macaron 5 Macaron 6 Macaron 7

Do you ever get a craving with the season change? The warm weather and beginning of summer has had me craving lemonade, ice cream, and sweet fresh blueberries. For Father’s Day last weekend I pulled out my grandmother’s blueberry cobbler recipe, and it just tastes of summer. It’s so simple to make and it’s a real crowd-pleaser — we practically licked the inside of the dish clean! Scroll down for the recipe.

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Grandma’s Blueberry Cobbler

  • 1 cup of flour
  • 1 stick of butter
  • 1 1/2cups of sugar (divided)
  • 1 tsp  of baking powder
  • 1/2 cup of milk
  • 2 cups of blueberries
  • 1 tbsp of lemon juice

Melt butter in casserole. In a bowl, sift together flour, baking powder, 1 cup of sugar, and combine with milk. Pour batter of butter when melted.

In a small saucepan, combine 1/2 cup of sugar, blueberries, and lemon juice. Simmer on stove for 10 minutes. Pour blueberry mixture  over batter (but do not stir). Bake for 45 minutes at 350 degrees or until golden brown.

I was at a new grocery store last weekend couldn’t pass up the delicious looking fresh-squeezed grapefruit juice on display — and being the healthy gal that I am, immediately started thinking about which liquor I should mix it with.  The debate concluded with a tie, gin and champagne — and the Grapefruit Gin Fizz was born. Ready for this recipe? Start with 2 oz of gin over ice, add 6 oz of fresh squeezed grapefruit juice, top with a splash of St Germain and finish with a champagne float and  garnish with a slice of fresh grapefruit. Striped straws are optional, but highly recommended (and let’s talk about how cute my new straw dispenser is — an amazing wedding gift from a cousin that knows me really well.) Bottom’s up, it’s Friday! 

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While on our honeymoon last week (more on that to come, I have lots of pictures to share!) I was sunning myself by the pool at the Viceroy Palm Springs and perusing the lunch menu from  my lounge chair. I noticed a tasty sounding Mediterranean steak pita sandwich on the list, and though I wasn’t hungry at the time, I kept thinking about the combination long after we left. I attempted to recreate the dish for dinner this week: Grilled steak and red onions, seasoned with olive oil, salt and pepper on top of butter lettuce and chopped kalamata olives in a pita with a light aioli seasoned with lots of oregano and lemon zest. It was the perfect summery weeknight meal!

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This weekend I decided to make some sweet treats to bring to an Easter celebration. I love any sort of food that can be consumed in bite sized servings (because, let’s be honest, then I have an extra hand to hold my glass of wine).  So when I read the name of this recipe “two bite lemon cheesecakes” — I was sold. Plus is there anything prettier than the combination of bright yellow lemons and deep blue blueberries? Yum!

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You can find the recipe here.

I’m making the use of my week off and tackling a mile long to do list — that’s just the kind of  vacationer I am. One thing I wanted to do this week was finally dive into some of the cookbooks I got for Christmas, but haven’t had the chance to use yet. Last night I poured over the Smitten Kitchen cookbook and decided to make her Harvest Roast Chicken with Olives and Grapes; holy moly was this delicious — and so simple too! You can find an adapted version of the recipe here.

Smitten Kitchen

I’ve been gearing up for a little event I like to call the “Super Bowl of Red Carpets” — ladies and gents (but probably mostly ladies), the Oscars are upon us. I’ve been digging around to find a perfect recipe for my mini celebration (read: me sitting on the couch by myself with a cocktail and snacks, ready to tweet my heart out), and let me tell you: I’ve been consumed by how many delicious things you can do to spice up regular popcorn. I’ve landed on a perfect blend of savory and sweet: popcorn drizzled in sea salt and honey butter (inspired by this recipe!), served it up in festive theater-style boxes so I feel like I’m at the movies! Do you have any Oscars-viewing traditions? Oscars Popcorn

This weekend I had major order envy when one of my girlfriends had an amazing eggplant caprese sandwich while we were out to lunch on Newbury Street. I was still thinking about yesterday afternoon and decided to make a salad version for dinner with my own twist. Breaded eggplant with some tomatoes and mozzarella, topped with sun-dried tomato pesto — it was such a nice combination of fresh summer flavors!

 

I took my gazillion recipe cards and print outs and tears from magazines and finally organized them all in clear sheet protectors in a binder that matches my kitchen. It feels good to be organized and makes the “what am I going to make for dinner” nightly dilemma a bit more manageable after a long day of work.

I put this off for a long time because I had a lofty goal of writing all of my recipes out on pretty letterpress recipe cards and storing them in a recipe box. But this was a much more practical solution and is protecting my recipes from the splatters and crumbs in the cooking process. How do you organize your recipes?