In need of a last-minute momma’s day idea? Here’s a quick and easy bake-up that will have your house smelling cheesy and warm, and brings the flavor with a creative savory pesto in lieu of butter and jam.
1 cup milk
1 cup plain flour
1 1/3 cups cornmeal
1 tbsp. sugar
3 tsp. baking powder
1 tsp. salt
1 pinch white pepper
4 tbsp. softened butter
1/2 cup Jarlsberg® cheese
5 tbsp. olive oil
1 pack fresh flat-leaf parsley
1 clove garlic
1/2 cup walnuts
1/2 cup cashew nuts
salt and pepper
MAKES 4 PORTIONSRead More›
We love every kind of poutine here at ES, from poutine potato skins to poutine tater tots, the poutine burger and the poutine cronut (OK, I made that last one up, but if someone wants to make a pou-ronut I am 100% on board).
Here’s a new one: Desi Galli restaurant in NYC is now serving Indian poutine, made with Tikka Masala gravy and grated paneer cheese. Yes, please.
Don’t know about where ya’ll are, but in NYC this weekend we finally had some serious spring weather — as in break out the bubbly and brunch all day spring weather.
In the spirit of the season, here’s an effervescent spring cocktail that combined beautiful berries, some nice tart homemade lemonade flavor, and of course booze.
Prosecco Raspberry Lemonade
- 1 Bottle Santa Margherita Prosecco Superiore
- 1/8 Cup Sugar
- 1/8 Cup Lemon Sugar
- 1/2 Tablespoon Lemon Rind, Grated
- 1 Cup Mashed Raspberries
- Combine sugar and juice in a small saucepan, bring to a boil
- Reduce heat and simmer for 1 minute, stirring until sugar dissolves
- Remove from heat
- Stir in lemon rind and ½ cup of mashed raspberries
- Combine mixture and Santa Margherita Prosecco Superiore in pitcher
- Sprinkle remaining raspberries among the glasses
I know Easter is just around the corner, but I hope it’s not too late to share this recipe that came in earlier in the month for Pi Day — aka the dorkiest holiday since Festivus.
Pi Day, March 14, celebrates the ratio of a circle’s circumference to its diameter, 3.14 – and those of us who love dessert as much as we love diameters tradionally celebrate with pie. Well, in my book it’s never too late to celebrate with pie.
Viki Sater, founder of Viki’s Granola, whipped up this function-over-form crustless pie, perfect for your Easter, Passover, Pi Day or just any-day-of-the-week stuffing your piehole festivities.
Viki’s Granola Mixed Berry Crisp
• ¾ cups all-purpose flour
• ½ cup (packed) light brown sugar
• 1 cup Viki’s blueberry almond granola
• 1 stick unsalted butter
• 4 cups frozen mixed berries (don’t thaw)
• 1/3 cup of sugar
• 1 tablespoon all-purpose flour
• Preheat oven to 375oF.
• Lightly butter oven safe ceramic bowl.
• Place topping ingredients into a bowl, working the butter into the granola mixture. Once complete, set aside.
• Place filling ingredients into a large bowl and mix thoroughly.
• Pour the berry mixture into the buttered ceramic bowl.
• Pour granola mixture evenly on top of the berries.
• Bake for 40 minutes or until the topping is golden brown and the fruit juices are bubbling.
• Let it rest for 15 minutes before serving.
Haven’t heard any updates from the nation’s capital yet, but here in Brooklyn the cherry blossoms are juuuuust starting to peek out — despite the wintry weather that is probably making them curl back up in their buds this morbid Monday. Snowy start to spring or not, I’m ready for some spring-season drinking, and when I think spring, I think cherries. This cocktail splits the difference between the kind of weather we’re supposed to be having and what we’re actually experiencing — a tart, fruity, but warm and filling spring-meets-winter drink.
The EastbankRead More›
After a long winter, it is high time we get ourselves into spring drinking season. I don’t know about you, but by my calendar it is just about time to start thinking about sitting outside with an icy, fruity beverage. Yes, I know it is still snowing outside. No, I don’t care. This cocktail o’clock special comes from the Renaissance Montreal hotel — where I am certain it is still snowing, so if they’re already thinkin’ about spring drinkin’ you can too.
The East Cocktail
· 1.5 oz. Hennessy V.S.
· 1.5 oz. Sake
· 1 oz. Lime juice
· 1 oz. Lemongrass syrup
· 1 oz. Pomegranate juice
· 0.5 oz. Egg white
Combine all ingredients and shake vigorously. Filter the drink with a cocktail strainer into an Old Fashioned glass, already filled with ice.