What’s not to love? A sweet and salty pretzel base, fresh strawberries barely held together with their own juices, and a whipped coconut cream topping. This is something I remember eating during the peak of hot Nebraska summers. I always tried to scrape more than my fair share of the salty pretzels on the bottom.
This is a summer treat to make when peaches are at their best. If you wish, replace the peaches with apricots, the strawberries with raspberries and the Kirsch with Drambuie.
I adore this fragrant and refreshing strawberry-gin drink, created by Shannon Tebay Sidle of New York’s Slowly Shirley and Death & Co. The secret ingredient is a dollop of unsweetened Greek yogurt, which gives the cocktail a tangy flavor and subtly creamy texture. The final result isn’t sweet or smoothie-like; this is definitely still a cocktail. A sprinkle of freshly ground black pepper highlights the gin’s herbal character, but I also like this drink with grassy blanco tequila or a full-bodied aged rum. If your fridge doesn’t dispense crushed ice, fill a freezer bag with cubes, wrap them in a dish towel, and go wild with a meat tenderizer or rolling pin.
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.