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