friyay happy hour: winter citrus + white wine spritzer

it’s march first and i know i’m not alone in craving warmer weather and longer days. more rain is due in socal, but for a few hours yesterday the sun was out and i sat on our side yard soaking it up like a lounge lizard. and even though the weather is cooling right back down, i’m keeping my spring vibes going with a lighter, brighter cocktail this week.

the citrus is still pumping at my local produce store and it is the perfect compliment to a dry, bright white wine. i love the cara cara oranges that are currently in season, but if they aren’t your favorite or you can’t get your hands on some, you could sub valencia or navel oranges. even something more exotic like a blood orange or a grapefruit would be delicious. do you!

winter citrus + white wine spritzer

serves: 1 cocktail

prep time: 2 minutes

active time: 1 minute

total time: 3 minutes

ingredients: 5 oz white wine. 1 oz freshly squeezed cara cara juice (or sub your favorite orange or sweeter citrus). 3-5oz club soda. 1 cup ice. 1 sprig rosemary. orange wheel for garnish.

IMG_1756.JPG

start by filling your serving glass with ice. pour in the orange juice.

IMG_1757.JPG

then pour in the white wine.

IMG_1758.JPG

finally, fill your glass with club soda. smash your rosemary sprig to release the oils and add it to the glass.

IMG_1759.JPG

garnish with your orange wheel. serve and enjoy.

IMG_1761.JPG

xo,

winter citrus + white wine spritzer

serves: 1 cocktail

prep time: 2 minutes

active time: 1 minute

total time: 3 minutes

ingredients: 5 oz white wine. 1 oz freshly squeezed cara cara juice (or sub your favorite orange or sweeter citrus). 3-5oz club soda. 1 cup ice. 1 sprig rosemary. orange wheel for garnish.

start by filling your serving glass with ice. pour in the orange juice. then pour in the white wine. finally, fill your glass with club soda. smash your rosemary sprig to release the oils and add it to the glass. garnish with your orange wheel. serve and enjoy.

creamy mushroom soup

it has been uncharacteristically cold in southern california. we have had not days, but weeks of rain. there is actual snow visible in the mountains. and the soup cravings continue.

we have another wave of rain coming this weekend and i find few things more comforting than a big bowl of creamy soup. and this creamy mushroom is luscious and packed full of flavor. mushrooms are jammed full of what they call “umami” or savoriness. even though the soup is mostly veggies and a bit of dairy, it will shock you at how “meaty” and satisfying a bowl can be.

creamy mushroom soup

serves: 4

prep time: 15 minutes

inactive time: 1 hour

active time: 45 minutes

total time: 1 hour 45 minutes

ingredients: 2 tbs olive oil. 4 oz cremini mushrooms, chopped. .5 cup dried porcini mushrooms. 3 shiitake mushrooms, thinly sliced. 1 leek, white and light green parts thinly sliced. 1 small yukon gold potato, peeled and diced. 1 medium brown onion, diced. 1 garlic clove, minced. 5 sprigs thyme, leaves removed. .25 cup marsala wine. 3 cups water. 1 cup whole milk. 1.5 tsp kosher salt. .5 tsp freshly ground pepper. immersion blender or food processor. your favorite crusty bread for serving.

IMG_1686.JPG

start by soaking your dried mushrooms in the milk for 1 hour. while your mushrooms are soaking, prep the rest of your vegetables. once your mushrooms have soaked, strain them through a fine mesh strainer. reserve the milk, and roughly chop the soaked porcini mushrooms. in a large pot, heat the oil over medium heat. add in the onions and leeks. season with a third of the salt and pepper and cook until softened and lightly browned, about 5 minutes.

IMG_1687.JPG

add in cremini and porcini mushrooms, the potato and the thyme.

IMG_1691.JPG

stir well and allow the cremini mushrooms to begin to sweat. 3-4 minutes. pour in the marsala and stir well. allow the liquid to cook down.

IMG_1690.JPG

pour in the water and another third of the salt and pepper. bring the liquid to a boil and then reduce it a simmer and allow it to cook for 20 minutes. remove the soup from the heat.

IMG_1692.JPG

use your immersion blender or food processor to purée the soup till smooth.

IMG_1726.JPG

add in the shiitake mushrooms and the remaining salt and pepper and bring the soup back to a boil.

IMG_1727.JPG

pour in the milk and once again bring it to a boil. turn off the heat.

IMG_1694.JPG

serve with crusty bread and enjoy.

IMG_1693.JPG

xo, a

creamy mushroom soup

serves: 4

prep time: 15 minutes

inactive time: 1 hour

active time: 45 minutes

total time: 1 hour 45 minutes

ingredients: 2 tbs olive oil. 4 oz cremini mushrooms, chopped. .5 cup dried porcini mushrooms. 3 shiitake mushrooms, thinly sliced. 1 leek, white and light green parts thinly sliced. 1 small yukon gold potato, peeled and diced. 1 medium brown onion, diced. 1 garlic clove, minced. 5 sprigs thyme, leaves removed. .25 cup marsala wine. 3 cups water. 1 cup whole milk. 1.5 tsp kosher salt. .5 tsp freshly ground pepper. immersion blender or food processor. your favorite crusty bread for serving.

start by soaking your dried mushrooms in the milk for 1 hour. while your mushrooms are soaking, prep the rest of your vegetables. once your mushrooms have soaked, strain them through a fine mesh strainer. reserve the milk, and roughly chop the soaked porcini mushrooms. in a large pot, heat the oil over medium heat. add in the onions and leeks. season with a third of the salt and pepper and cook until softened and lightly browned, about 5 minutes. add in cremini and porcini mushrooms, the potato and the thyme. stir well and allow the cremini mushrooms to begin to sweat. 3-4 minutes. pour in the marsala and stir well. allow the liquid to cook down. pour in the water and another third of the salt and pepper. bring the liquid to a boil and then reduce it a simmer and allow it to cook for 20 minutes. remove the soup from the heat. use your immersion blender or food processor to purée the soup till smooth. add in the shiitake mushrooms and the remaining salt and pepper and bring the soup back to a boil. pour in the milk and once again bring it to a boil. turn off the heat. serve with crusty bread and enjoy.