In Drink on May 11, 2012 at 12:12 pm
Flowers, spa treatments, breakfast in bed—it’s all good. But after the kids are in bed, what better way to celebrate Mother’s Day than with a well-deserved drink? One of my favorites is The Lulu (above)—a delicious muddle of basil and strawberries topped with Prosecco, St. Germain elderflower liqueur and Aperol, created by friend and celebrity caterer Lulu Powers.
Also in the fruity family is the beloved Pimms Cup cocktail. Grab some blueberries, strawberries, oranges and fresh mint at the farmers market in the morning and make a pitcher in the afternoon. These taste even better when enjoyed with friends.
For something that packs a little more punch, try a refreshing Vodka Rosemary Lemon Fizz. The nonalcoholic version of this sophisticated drink is equally delicious for moms-to-be. Just skip the vodka and add more club soda.
Or, if we can’t wait until the kids are in bed, why not start the day with my friend Laurie’s perfect Bloody Mary?
Another entry in the morning cocktail category, a favorite riff on the bellini: Peach Tarragon Bellini, a recipe I developed for Bon Appétit magazine. Or just skip the peaches and tarragon and go directly to champagne. Cheers!
In Food on May 11, 2012 at 10:15 am
My very favorite food in the whole wide world is a perfect cheeseburger, and fortunately I am married to a man whose burger skills rival the best in the west—and that includes an I-can-die-happy-now rendition that burger queen Nancy Silverton grilled up in her backyard for our friend Carolynn’s birthday. But as much as I would love a cheeseburger just about any night of the week, I get that it’s not a great idea health wise. And so I’ve been experimenting with alternative burgers using leaner proteins than beef. So far, this Shrimp Burger with Roasted Garlic-Orange Aioli from FOOD52 takes the cake. Sautéed fennel, shallots, red pepper and meaty chopped shrimp are bound together with roasted garlic aioli (which doubles as a condiment on toasted burger buns).
The orange zest in the aioli totally makes this burger. It’s subtle but adds a brightness to the rich aioli and shrimp. More later on the actual making of the aioli—it took me FIVE attempts—but now that I’ve got the hang of it these burgers will be making the scene all summer. I served with a bottle of Stony Hill Gewürztraminer and you’d be hard-pressed to find a better pairing, but a citrusy beer like the super-smooth 60-minute IPA from Dogfish Brewery would also hit the spot.