Spicy Rosé Paloma

Spicy Rosé Paloma
Serves 1

I can’t imagine anything better for cocktail hour… or breakfast. If you prefer yours super spicy, muddle the sliced jalapeno at the bottom of the glass before adding the ice.

1 lime or grapefruit, sliced
Pink salt
2 ounces rosé tequila, such as Código – of course, you can use any tequila!
Grapefruit juice
Few slices of jalapeno

Run the cut side of the citrus around the top of the glass (if you prefer salted) and fill with ice. Top with tequila and grapefruit juice. Garnish with sliced jalapenos and fruit.

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Sunchoke Latkes with Satsuma

Sunchoke Latkes with Satsuma
Makes 12 latkes

This dish has brunch written all over it. Citrus is in season and while we love oranges and grapefruits pick up the newly trendy and vibrant satsumas to jazz up hearty sunchokes full of
calcium and fiber.

1 shallot, minced
3 satsumas
14 eggs, divided
½ teaspoon salt
10-12 sunchokes
1 potato, peeled
¼ cup all purpose or potato flour
1 bunch dill, chopped
4-5 tablespoons extra virgin olive oil
1 cup Greek yogurt

Whisk together shallot, zest and juice of 1 satsuma, 2 eggs and ½ teaspoon salt. Using a box grater or food processor with a grate attachment, shred sunchokes and potato and add to the bowl. Dust with flour and fold in dill.

In a large skill heat 2 tablespoons of olive oil over medium high heat. Working in three batches, adding more olive oil as needed, sear latkes for 3-4 minutes a side until golden brown. Remove to a sheet tray lined with a wire rack or paper towels to absorb excess oil. Season with salt.

In a small bowl combine yogurt with zest and juice of 2 remaining satsumas.

Bring a small saucepan with water over medium high heat to a boil. Add 2-3 eggs at a time, as you need and cook for 2 minutes, to poach.

To serve, dollop yogurt on each latkes and top with poached egg.

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Lemon Chicken Sandwiches

Lemon Chicken Sandwiches
Makes 2 standard sandwiches, 4 quarts or 8 bites

I can think of nothing more spring-y and beautiful than finger sandwiches. Light, healthy and created with ingredients I know you have on hand. Your guests will feel like they’re at a Pinterest party… I promise, I won’t tell them.

½ rotisserie chicken, skin removed and shredded
½ cup Greek yogurt
1 heaping tablespoon Dijon mustard, plus more for garnish
1 teaspoon roughly chopped tarragon
¼ teaspoon salt
Zest 1 lemon
1 bunch chives, finely chopped
4 pieces of sandwich bread

In a large bowl mix chicken, yogurt, mustard, tarragon, salt and zest. Divide evenly between two slices of bread and sandwich. Trim crusts.

Place chives in a shallow bowl and spread a bit of mustard on either “edge” of the sandwiches and dip in chives.

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Honey & Lemon Popcorn

Honey & Lemon Popcorn
Makes 8 cups

Call this New York Kettle Corn. Salty, sweet, zesty… I dare you to take only one bite. Every adult will feel like a kid again with this popcorn that triples as an easy pantry driven snack, appetizer or sweet finish to a meal. Make it easier: purchase (and microwave) plain popcorn and toss with honey butter dressing. Or, go crazy and use orange or lime zest – I dare you.

½ cup popcorn kernels
1 tablespoon vegetable oil
4 tablespoons butter
4 tablespoons honey
Zest 1 lemon

If popping your own kernels, preheat oil in a large skillet or pot (with a lid) over medium high heat. When the pan is warm, add kernels. Continue to cook until all popped. Remove from heat.

In a small microwave safe bowl combine butter and honey, heat until melted and stir to combine. Toss honey butter dressing with popcorn, adding lemon zest, salt and pepper until desired taste is reached. Mix well to evenly distribute butter and enjoy.

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