We were looking for a quick and easy dessert to quell a sweet tooth craving when we came up with this. We had some great fresh cider from the orchards in Nebraska City, so we decided to use the cider to make a float. Combining vanilla ice cream, apple cider and a bit of ginger ale or ginger beer (if you are feeling like an adult twist!) the float combines to make a sweet and creamy treat.
Apple Cider Float
2 scoops of vanilla ice cream
6 oz apple cider
6 oz ginger ale or ginger beer
- On our recent trip to Vegas, we had a free afternoon which lead us to wander along the strip. All the walking made us work up an appetite and having late evening dinner reservations, we decided to drop in and sample a “snack” at the fairly new Bobby’s Burger Palace. Bobby's Burger Palace is the latest location in Bobby Flay's expanding chain of casual burger restaurants. Located in the Crystals shopping area in front of the Mandarin Oriental, the restaurant is a combination of open and colorful modern and a classic lunch counter from the 50s. The main dining area featured long U shaped bars and large family/community dining tables. The social tables puts you right next to other diners, making the experience a very public dining experience. Large windows facing the strip allow lots of light in and a view of the busy Strip outside. A patio outside along the Strip had scattered tables available for outdoor dining, but no umbrellas so during the heat of the day, shade would be hard toRead More
When traveling to the Napa Valley, one of the greatest attractions besides the wine is the concentration of great chefs and restaurants. Foremost amongst these chefs is Chef Thomas Keller, who owns one of America's most iconic restaurants, The French Laundry. Located in Yountville in the heart of the Napa Valley, The French Laundry is a destination restaurant that food lovers from around the world put on their bucket list to visit. Sadly, we were not able to get reservations for this very exclusive 16 table restaurant while we were visiting. For those who missed out on The French Laundry, Chef Keller has two other options diners in Yountville can try, Bouchon and ad-hoc. We had previously dined at Bouchon in Las Vegas, so we decided to try ad-hoc.
Located on the main street in Yountville, ad-hoc and it's sister location addendum are Keller's casual modern dining options. Initially conceived as a temporary cafe in 2006 where Keller could live his dream of having a burger andRead More
September 13, 2014 Cocktails
When a case of fresh Colorado peaches found its way into our kitchen, we knew we would have to find a way to come up with some great drinks that incorporated peaches. One of the cocktails we tried was the peach basil gin fizz, a spin on the classic gin fizz cocktail. Adding the peaches to this classic sweet and sour cocktail adds a nice sweet summery flavor that compliments the herbal flavors of the gin.
The Peach Basil Gin Fizz
2 oz Broker's London Dry Gin
2 oz peach syrup
.75 oz fresh lemon juice
.5 oz simple syrup.
1 egg white
3 basil leaves
Muddle the basil leaves, lemon juice and simple syrup in the bottom of a shaker. Add in the gin, peach puree and the egg white. Give a dry shake (shake for about 10 seconds with no ice in the shaker.) Add ice and shake for an additional 30 seconds. Strain into a chilled glass.Read More
The hot days of summer are perfect for growing watermelons, and with our summer finally getting enough sustained heat to ripen the local watermelons it was time to bust out the watermelon cocktails. I experimented with a couple of different combinations before I settled in on one I liked, which combined watermelon, strawberries, basil and mint. Classic summer flavors combine to make a cool, sweet and refreshing that is perfect for enjoying on a hot summer evening.
Watermelon Strawberry Smash
2 oz Broker's Gin
2.5 oz watermelon Puree
1.5 oz black pepper strawberry syrup
3 basil leaves
3 mint leaves
1 dash bitters
.5 oz club soda
Puree 2.5 cups of watermelon, a dash of salt and about 1/8 tsp lime juice in a blender and strained the puree to remove any remaining fibers or seed remains. The puree should have a bit of a thick creamy texture to it.
Place the basil leaves, mint leaves and bitters into a shaker with the watermelon puree. MuddleRead More
June 27, 2014 Cocktails
This cocktail is a spin on Brett Elser's London's First Love Affair, which was the winning entry for the Southern region of the Broker's Gin Bowler's Cup cocktail contest. Since I didn't have all the ingredients on hand (oregat syrup) I decided to change things up a bit and modify the recipe. Refreshingly sweet with a nice creamy texture from the egg, the fresh mint and lemon balm open up the aromatics of the gin.
The English Affair
2 oz Broker's London Dry Gin
.25 oz Amaretto
.5 oz simple syrup
5 mint leaves
3 lemon balm leaves
.75 oz lemon juice
1 egg white
Place the leaves into a shaker and gently muddle them to release the oils. Add in the remaining ingredients and shake without ice for around 30 seconds. Add ice to the shaker and vigorously shake for another 20 seconds. Strain into a chilled cocktail glass and garnish with a fresh mint sprig.
Our garden has produced a bumper crop of arugula this year so we have been trying to find new creative uses other than just salads. I came across this cocktail on Epicurious which is a version of the classic gin cocktail the gimlet, which usually featured gin, lime and mint, but instead substitutes arugula. The aromatics and citrus notes of the Broker's Gin pairs well with the spicy bitter bite of the arugula and the rich sweetness of the honey syrup. A splash of lime juice gave a tangy finish to the drink that made it clean and refreshing.
1 cup of baby arugula leaves
2 oz honey simple syrup
2 oz fresh lime juice
4 oz Broker's London Dry Gin
Place the arugula, lime juice and honey simple syrup into a cocktail shaker. Muddle the leaves into until the arugula is crushed. Add the gin. Fill the shaker with ice cubes. Shake quickly to chill and then strain into a martini glass. Garnish with baby arugula leaves or arugula flowers.Read More
With the summery weather making us spend lots of time outside by our pool, any cocktail we can make without taking away pool time is a win for us. We were looking for some good drinks to serve by the pool for the inevitable pool party we will have this summer and were looking at punches. A beverage called a shrub kept coming up in our searches, and being the curious cocktail folks that we are, we decided to try one out and educate ourselves in the mean time. Afterall, why shouldn't drinking involve a bit of education at the same time?
While shrubs were found in Europe during the 1600s and 1700s, the shrub came into its own in colonial America when colonists found the sweltering American summers quickly spoiled fresh fruits and vegetables and needed a good way to preserve the fruit. Vinegar and sugar were two plentiful items in colonial America, so a mixture of vinegar and sugar was poured over fresh fruit and allowed to infuse the fruit to preserve it. After removing theRead More
June 6, 2014 Recipes
This is a great summer treat for a warm evening by a camp fire, Grilled Banana S'mores. We made these over the Memorial Day weekend and all of our friends really enjoyed this. The combination of melted marshmallow and chocolate is a great combination with the caramelized banana.
Start by cutting a banana in 1/2 and place in foil. Cover with small marshmallows, chocolate chips.
Make a packet with the foil, making sure to leave a space between the marshmallows and the foil to leave room for the marshmallows to puff up and expand.
Place on grill for 10 minutes.
Open,and crumble ½ a graham cracker over, and eat!Read More
Having an early evening without children, we decided to beat the crowds and head out for an early dinner. We have been hearing great things about Salt 88 since they opened about a year ago, so decided to give them a shot. We were greeted and seated very quickly. It was a beautiful day outside, and the patio was packed, but the main dining room had immediate seating, so we decided to check out the beautiful room. We were very pleased to find out that they have happy hour from 3:30-6 daily, Thursday nights from 10 pm – 1 am, and all day on Sunday. That is great, especially a Saturday Happy Hour!
While we perused the happy hour menu, we ordered drinks. I ordered a white sangria, which was light and refreshing with large slices of fresh fruit, served in a frosty mason jar. Mr Nom ordered the Ginger Drop, which was Skyy ginger vodka, lemon juice, and candied ginger. The Ginger Drop started sour with a spicy sweetness from the candied ginger, but finished sweet like a lemonRead More