The herbaceousness of butter lettuce lends itself perfectly to panna cotta. There is a gentle bitterness that cottons to the fat in the cream here. Then come the strawberries and their bright sweetness. A finish of olive oil, and this truly wows.
Sonker has spent too much time in the shadows. We wanted to give this Appalachian original its due.
Cava has always been a celebration drink in Spain, but with prices being so affordable these days I thought I could make a sangria with it. The result is so refreshing, fruity and sharp.
Ingredients
Below is a recipe from award-winning chef Chris Cosentino, chef-owner of Cockscomb in San Francisco, CA.
Ingredients
A quick toss of fresh fruit with flavor-enhancing salt and olive oil, some strategic (or rather, mindless) unwrapping of cheese and crackers, and you’re pretty much there, appetizer-wise.
Bring the water to a simmer in a medium saucepan; add the mineral salt and the berries. Let simmer for 20 to 30 minutes, continuing to stir as the berries break down. Cook to your desired consistency. Remove from the heat and stir in the maple syrup.
Genever and rosemary lemonade in one cocktail.
This liqueur is single-minded: It thinks of nothing but ripe strawberries, and in its simplistic innocence it sings sweetly.