Book Club: A Man Called Ove

With some of the book club selections you never know what you are going to get. We really try to pick a mix of funny, sad, suspense and sometimes even a little romance. Skylar's pick for July (I know we are a little behind) was A Man Called Ove and while some member's of the group (Abbie) weren't sure about the selection, it ended up being a well liked pick. 

You can now even skip the reading part and just watch the movie. Although we wouldn't recommend it. The book is funny, sad and even a little bit about love. 

I know several of us shed a few tears. 

Cindy has a garden full of beautiful wildflowers that she brought over to help decorate Skylar's back deck. She could really go into business with her talents! 

The cocktail of the evening was something Skylar created. She made a simple syrup out of lemon verbena she had growing in her garden mixed it with some fresh squeezed lemon juice,vodka,  champagne and garnished with her raspberries. 

These really sneak up on you if you aren't careful! 

We even get lucky and have book club members that have moved away return! 

Katie was in town this time and book club is one of her top priorities when she visits. 

Some of the main characters in the book are from Iran so Skylar themed the meal around traditional Persian dishes. 

                                       On the Menu:

Paneer-o Sabzi-o Gherdoo ~ Feta Cheese, Herbs, & Walnut Dip

You are going to love this dip! 
Super easy to make and it is delicious!

Simple cucumber, tomato, feta salad

Joojeh Kabab, Persian Grilled Saffron Chicken and Persian Rice

Persian Tamarind Salmon

      Another book club success and we finally got a photo that had everyone's eyes open!

Cocktail Saturday: Sazerac

Hopefully you didn't give up drinking for Lent because you are going to want to continue the Mardi Gras celebration with a delicious Sazerac. Josh, a Louisiana native is going to mix one up for you. We are only going to warn you once though- the mix of Rye and Absinthe makes these drinks pretty strong. 

 The Sazerac is said to have originated in New Orleans in the 1800s. The Sazerac recipe has changed since then-the original recipe is said to have called for French Cognac and when Absinthe became illegal in the United States Herbsaint was used as a substitute. 

 Today, you will find the drink mixed with absinthe and rye. Depending on preference a splash of soda water can be added as well...we leave that off. You can read a much longer history of the drink here, if you are interested. 

Sazerac

2 oz Rye (we used Rittenhouse)

1 Sugar Cube

2 dashes of Peychaud's bitters (Yes, you need to use Peychaud's)

Splash of Absinthe

Lemon or Orange peel for garnish (normally lemon is used)

 Coat rocks glass with a splash of absinthe, swirl to coat glass. Muddle together sugar cube a few drops of water and bitters in a mixing glass. Once sugar is dissolved, add rye and ice. Stir well. Strain into absinthe glass. Garnish with peel. Enjoy.

Laissez les bons temps rouler!

Time For A Little Mystery: The Thin Man

Way back in January Skylar hosted book club for The Thin Man by Dashiell Hammett, a very entertaining detective story set in 1930’s New York City. The two main characters of the book like to, well, drink! This is perfect for any book club at Skylar’s house.  We were even lucky enough to have Ella come!

On the Menu

          Red Asian Pears with Vintage White Cheddar wrapped in Prosciutto

Olive Oil and Garlic Roasted Brussel Sprouts with Crispy Prosciutto

Recipe

Roasted Onion, Squash, Fig Salad with Mustard Maple Balsamic Dressing 

Recipe

Roasted Garlic, Parsnips, and White Bean Soup

The main course was Shrimp Cakes with Lemon Dill Sauce.  They were amazing and gone quickly!

Now for the most important part of the evening. .. the cocktail! Skylar went with The Bronx Cocktail which the characters enjoy in the movie version of the book. 

The Bronx Cocktail 

Recipe adapted from The Essential Bar Book

2 oz of gin 

1/4 oz dry vermouth

1/4 oz sweet vermouth

1 oz fresh orange juice

Add all ingredients to cocktail shaker. Shake over ice and strain into coupe glass. 

Garnish with orange peel.

Jamie is not a fan of gin so we switched her's out for vodka. Tasted great too!

Katie could not make it for this book club so we decided to cheers her over Skype!

 

We would highly recommend the film version of this story.  It is funny and the costumes are amazing.  Next up, The Blood of Flowers hosted by Jamie.

Cocktail Friday: Rhubarb Tom Collins

This is a delicious twist on the classic Tom Collin’s using rhubarb that is just now in season and the very first of Cindy’s mint crop. This drink is perfect for spring because it is light and refreshing. 

As most of you know we are big supporters of local products so if you aren't lucky enough to have a rhubarb plant in your backyard check out your farmer's market. 

This drink turns out to be a beautiful pink color! 

Cheers!

Rhubarb Tom Collins

Makes 1 Cup

Prepare Rhubarb Simple Syrup

2 cups chopped rhubarb 

( to prepare rhubarb wash and discard any leave

Chop into 1/2 in pieces)

1 cup sugar

1 cup water

3 TBSP Fresh Squeezed Lemon or Lime Juice 

(We recommend not using concentrated lemon juice because the flavor isn't as strong)

Place all ingredients in a sauce pan and slowly bring to a boil. Reduce temperature to a simmer and cook for 30 minutes, gently stirring occasionally. Remove from burner and let cool for 20 minutes. You can speed up cooling time by placing in the refrigerator. Once the syrup is cooled strain the mix through a fine sieve or cheesecloth to remove large rhubarb pieces. 

**Don't discard the Rhubarb. It is delicious mixed into yogurt! 

Now for the drink!

2 oz high quality gin 

1 oz rhubarb simple syrup

1/2-1 oz. fresh lemon juice

ice

splash of tonic water

Fill a cocktail shaker with ice add gin, rhubarb simply syrup, and lemon juice. Shake and pour into a Tom Collins glass. Top with a splash of tonic water. Garnish with a sprig of mint. 

Enjoy!

...And if you are interested in how a Tom Collin's got its name read this short article. 

Ladies' Valentine's Day Party

Before we get too much farther behind we didn't want to forget to share a few photos and a few recipes from our Ladies' Valentine's Day Party!

Valentine's Day is one of our favorite holidays. Not because of the bad candy, the ridiculous stuffed animals, and all the other overdone items you find stocking the shelves but just because we really love the holiday. We especially like to celebrate it with some of our favorite ladies.

Gold Sugar Rimmed Champagne Glasses

What is the holiday without some delicious drinks? We started the night with a strawberry basil martini. We followed that up with some Brut Rose champagne in flutes rimmed with gold sugar.

Strawberry Basil Martini

The martinis take a little advance prep but they are worth every last drop.

Strawberry-Basil Martini

• First make the strawberry-basil sauce.
• 1 lb. strawberries, washed, hulled & sliced
• ¼ cup sugar 
• ¼ cup water
• 1 lemon, juiced
• 6-10 basil leaves 
• Combine all the ingredients in a small pot over medium heat. Bring to a boil; turn down to a simmer and add basil leaves. Simmer 20-30 minutes. Allow to cool and then blend in your food processor.

For the cocktail- 

2 oz good vodka or gin

2 oz strawberry basil syrup

1/2 oz fresh squeezed lime juice. 

Add all ingredients to a cocktail shaker over ice. Shake and then serve straight-up in a martini glass. Garnish with a basil leaf. 

The night started with small bites including a cheese and fruit plate and homemade crab dip. Dinner was homemade fettuccine Alfredo with shrimp, salad, and baguette. The night ended with fresh fruit, baked banana wontons, and pound cake dipped in milk chocolate fondue. 





It is always fun hanging out with your best girls. 

Katie has been begging for the pasta recipe so here it is! Now, it is definitely not a diet dish, but it is worth a splurge once and a while! Please do not try to substitute ingredients either. That will just lead to disappointment.

Homemade Alfredo

1 stick butter

2 cups heavy cream

1/8 tsp. garlic powder

1/8 tsp white pepper

1/4 cup grated Parmesan cheese

1 pound fresh fettuccine pasta

1 pound baby salad shrimp from the seafood counter, thawed and drained

Melt butter over medium heat. Add cream, pepper, garlic, and simmer 12 minutes stirring constantly. When mixture reaches desired consistency stir in cheese. Keep stirring! 

Cook pasta according to directions. You can also use dried pasta but we prefer fresh pasta. 

Toss pasta with sauce and gently stir in shrimp. Cook an additional 2-3 minutes or until warm. Serve immediately.