I’m not sure how we’ve already arrived at mid-October, but here we are! I wanted to share a recipe that felt decidedly autumnal and that can only mean one thing: pumpkin. Wanna know a secret? I don’t actually like pumpkin pie… I know, what?! I’m not sure why because I love creamy textures and I love the flavor of pumpkin in other things, but I’ve just never been a fan of the classic pumpkin pie. But once you add a little Nutella to the situation… that’s a different story! Such is the case with this latest recipe I’m sharing here: A Pumpkin Nutella Swirl Tart. Oh ya, now we’re talkin’.
How is it already the middle of October? I have a one track mind when it comes to the change in seasons… aka let the fall cocktail recipes commence! Truly, autumn and winter are my favorite seasons to shoot and share cocktails with you guys. All of the yummy spicy ingredients, like cinnamon and pumpkin spice, are perfect for this time of year and pair so nicely with booze. I find that my intake of smokey cocktails increases, too! I always love a good margarita recipe, so while we were brainstorming drinks to share this fall and holiday season, we immediately thought of a fall margarita. This sweet and savory cocktail is like a cozy fall day next to the fire!
Joanna’s note: We have a new recipe contributor here on the blog! Meet Taylor from All Purpose Flour Child. She specializes in delicious baked treats, cozy comfort food, and uses real, whole, and often organic ingredients. Follow her on Instagram.
Though I’ve never been to the Middle-East, I’ve been super inspired by the flavors lately. I think it started when I watched the Tel Aviv episode of Somebody Feed Phil. It sparked something in me and I’ve been on a quest for those exotic flavors ever since. And then when I saw Bon Iver in Portland in May, I had the pleasure of dining at Tusk, which draws inspiration on Middle-Eastern flavors and uses them to highlight local PNW ingredients. Next time you find yourself in Portland, you must go! I can’t have a chemex on the weekends without hawaij spice in my coffee (thanks, Molly Yeh), cardamom and rosewater in any and every dessert, orange blossom water on a melon and pistachio salad, dukkah in place of granola on my yogurt, I could keep going… Now that you know a bit of the inspiration of today’s recipe, let’s get started and meet my first treat for Jojotastic, a Tahini Frangipane Apple Galette with Salted Honey Rose Cream!
Would you call yourself an adventurous cocktail drinker or someone who sticks to the classics? I feel like I fall somewhere in the middle when it comes to ordering a cocktail while out on the town. I’ve got my favorites and then, every once in a while, I branch out and try something different. Most of the time it all depends on if we’re at a new bar. Lately I’ve been really into ordering a Pisco Sour or two when we go out for drinks. There’s something about a frothy drink that has been really appealing to me lately… probably because our chickens have been working overtime and we have way too many eggs! I asked our resident cocktail expert, Rocky, to put a twist on the classic Peruvian Pisco Sour for us and, man, is it tasty.
If there is one thing I discovered during my time in Italy, it is just how delicious an Aperol Spritz is! While there, Annette whipped up a few of this delightful aperitivo for a light pre-dinner moment and I immediately fell in love. The recipe I am sharing today is from her book Cocktail Italiano and could not be easier to follow — literally it’s a matter of following a 3-2-1 ratio. I put a slight twist on the recipe by garnishing with Castelvetrano olives instead of the traditional orange slice. While in Venice, I had this version and loved it even more. I’m definitely more of a savory than sweet person, so I’m sure that’s why I’m drawn to this change to the classic Aperol Spritz. Continue reading “My New Obsession, The Classic Aperol Spritz”
Last weekend we had some friends in town and took them to my favorite pizza spot in all of Seattle, Cornuto. Not only are their pizzas the best on the West Coast (IMHO), but they also have an excellent bar menu. We ordered a few rounds of drinks to experience the entire breadth of the menu, but one of my personal faves was the Negroni. Typically, a classic Negroni is made of one part gin, one part sweet vermouth, and one part Campari, then garnished with an orange peel. Ever on a mission to put my own twist on a classic cocktail, I asked Rocky, our resident cocktail expert for a twist on the Negroni… and it is sooooo good!
There is something sort of magical about creamy, fizzy cocktails — especially when the recipe calls for an egg white. If you’re looking for a frothy style drink, look no further than the Ramos Gin Fizz. Typically, this classic cocktail calls for orange blossom water, but we wanted to put a spin on it and used rose water instead. This single ingredient substitution actually changes the entire vibe of the cocktail, in my opinion… and I love it! It’s perfect for a date night at home… or maybe if you’re watching The Bachelorette??