We're dusting off the old grill around here, and that means it's time for entertaining. I'm trying to expand my booze-free repertoire to accommodate all of our guests, and this is my take on a virgin Peach Collins. Mighty refreshing!
Booze-Free Peach Collins
1/2 really ripe peach
1 Tbls simple syrup (recipe below)
1) Cut peach halves into 4 pieces, removing skin. Put in bottom of glass and crush with the back of a spoon until you've good and juiced the little buggers. Add simple syrup and ice. Fill with tonic water. Stir and serve.
Boil equal parts sugar and water until dissolved. Store in a bottle in the fridge for up to two weeks.
I love the morning. Crisp air, birds singing, dew drops reflecting slanted light. These things are the stuff of magic, I'm sure intended to fill a new day with promise. Sigh. Sadly, these things go mostly unnoticed around here. We are too busy changing diapers, finding clean sippies and stumbling gratefully towards the coffeepot. To top that off, the little people are usually on the verge of riot for breakfast. This is my current go to breakfast. It's so simple and cooks up beautifully enough to serve for a holiday or any old Tuesday morning. Even better- leftovers make a great little snack that stores just fine in a baggie in the fridge. Enjoy!
4 Large Eggs
1 Tbls Sugar
1/4 tsp salt
2/3 c flour
2/3 c milk
2 Tbls butter, softened
Additional butter for serving
Powdered sugar for sprinkling
Berries or other fresh fruit
1. Preheat oven to 400 F. Butter two 9 inch cake pans well.
2. Mix the eggs in a blender until light yellow. Add remaining ingredients and blend into uniform batter.
4. Pour half the batter into each pan. Bake 12-15 minutes, until big, golden bubbles form. Reduce oven to 350 and bake for 5 minutes, until cooked through.
5. Serve topped with butter, powdered sugar and fresh fruit. And coffee!
It's official! We've moved and are finally settled into our new home. (Boy was that a long process!) This outrageously good snack was introduced to me as a housewarming gift by my dear friend, Natasha (visit her gorgeous home blog at http://www.moderncottageblog.blogspot.com/ ) We've kept a batch on hand ever since.
(Recipe adapted from Ina Garten- http://www.foodnetwork.com/recipes/ina-garten/rosemary-roasted-cashews-recipe/index.html )
Rosemary Roasted Almonds
1 lb Marcona Almonds
1 Tbls butter, melted
2 Tbls fresh rosemary, chopped
1/2 tsp cayenne
2 tsp dark brown sugar
1) Preheat oven to 350. Spread almonds over parchment covered baking sheet. Heat for about 8 mins, until they begin to turn golden.
2) While the nuts are heating, mix together remaining ingredients. Stir in the warm nuts until coated.
Store in an airtight container.