Cooking up Mother’s Day brunch this weekend? Check out Endless Simmer’s best bests:
A can’t miss winner from the ES archives.
This counts as eating fruit, right?
Taking the best of spring’s bounty…and submersing it in dairy.
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With an artist for a mom, we tend to think that the aesthetic presentation is equally as important as the taste. She always taught us that when red and green or purple and yellow or blue and orange are paired together in a work of art, the contrast intensifies the presentation. Like complementary flavors, complementary colors excite a dish.
So here’s a Mothers Day recipe that will impress Mom no both sight and taste levels. White fish is like a blank canvas. It’s delicious but has no range of color. To add dimension to a swordfish dish, we added slivered red onions (purple) served atop a base of sweet spaghetti squash (yellow). The resulting dinner was both visually enticing and delicious!
Editor’s Note: Snebbu will be bringing you more of his 100 ways to use beer in food and drinks shortly, but first: a brief holiday interruption. With Cinco de Mayo just around the corner, longtime ES reader Pyrles joins us with a holiday recipe that combines two of our favorite things: cupcakes…and beer!
When people think about beers to include in baked treats, I’m guessing Corona doesn’t often come to mind. In fact, I cannot myself explain why I thought this was a good idea in the first place. Even making the batter, I had my doubts. The first whiff of what a friend deemed “skunk beer” when I opened the bottle nearly made me scrap the idea entirely. But for whatever reason — in this case, love of a good challenge and desire to turn a favorite drink into a dessert — I made the cupcakes. And they are wonderful.
As I’ve come to expect from throwing beer into my cake batter, the cupcakes’ texture is fantastic: moist, but not dense. The Corona flavor comes through, but it is muted enough under the citrus. I may not have identified the beer if I didn’t bake these myself! The Bacardi Limon in the frosting compliments the cupcakes well and undercuts the sweetness of the buttercream.
This recipe is modified from Ellie Delancey’s Blue Moon Cupcakes. Enjoy!
Woo-hoo! It’s once again time for the only contest that combines candy, dioramas and extreme political dorkiness. Yep, The Washington Post’s Peep Show, aka our favorite thing ever.
Check out this year’s increasingly outrageous peep productions: Peep Show VI
More:
Peep-stuffed Easter egg jello shots
Peeps Gone Wild!
Oh yeah, and happy Passover!
Ya’ll already know we like to drink our Easter eggs, so here’s one more option for you: a creamy, yolk-y, vodka-y concoction you can nurse while the kiddies are looking for the Easter eggs (hide them well — you’ll want a second round).
2 parts Kanon Organic Vodka
1 part heavy cream
3/4 part amaretto
cardamom pod
egg yolk
Lightly crush cardamom in shaker, add liquid ingredients, dry shake (without ice), then shake with ice, strain into rocks glass.
More Easter Ideas:
Peep-Stuffed Jello Shots
Nutella Pastry Pockets
Peep Krispie Treats
More Cocktail Recipes: Endless Cocktails
The Easter bunny is coming to you this year…by way of a Peep-stuffed jello shot!
Here’s the thing: I’m not a fan of dyeing eggs. In fact, I kinda hate it. I don’t like the smell of those PAAS kits. I did it for the first time two years ago when my kid was 2. Pure torture. I know — what kind of mother am I?
Well, I’m the kind of mother who makes jell-o-colored eggs shot up with booze for adults and mixed with juice for kids.
See the bottom half, the egg? I went and shot it up with some of Pinnacle’s Cotton Candy vodka. The Peep remains a virgin — although if you wanted to, you could certainly make some boozy Peeps, too. I had to skip the boozy Peep making since my now-5-year-old was anxious to get Easter started once he saw me messing around with the plastic eggs.
This is as close as I will get to artificially dyeing an egg for Easter — even if it’s a wannabe egg.
For those of you who haven’t mastered your St. Patrick’s Day dinner plans yet, remember that we’ve got 100 ways to cook with Guinness right here.
Plus lots more St. Patrick’s Day desserts in Endless St. Patrick’s Day.