friyay happy hour: just peachy martini

well folks, i am now SUPER pregnant. three things fit me, i’m beginning to waddle and i can no longer “sneak” behind wesley in our little kitchen. and i still have eight weeks of growing to do.

luckily, some joy and relief has been found in my produce store starting to pack with juicy, refreshing summer fruit. stone fruit being among my favorite. nectarines, peaches, plums and pluots are popped in the fridge, and i bust them out in my hottest, hungriest snacking moments.

wes got lucky this friyay because i had some peaches i needed to use before they were over ripped and so this cocktail was born.

pun intended.

just peachy martini

serves: 1 cocktail

prep time: 2-5 minutes

active time: 1 minute

total time: 3-6 minutes

ingredients: 2 oz vodka. .5 oz st. germain. 4 oz peach puree (about 1 peach, blended and strained. if you don’t want to bother with making your peach puree, you can always purchase some peach juice or peach nectar but your cocktail will likely be a bit sweeter) plus a peach wedge for garnish. 3 large sage leaves, smashed and chopped plus a sage sprig for garnish. 1 cup ice. shaker + strainer. martini glass.

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if you are going to make your own puree, start there. blend up all but a wedge of your peach.

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strain the puree to remove any large chunks and the skin.

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then, fill your shaker with ice. pour in the vodka, st. germain, peach puree and all but a few ribbons of your chopped up sage. shake well till the oils from the sage are released and everything is frothy and well combined. about 30 seconds.

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strain the contents of your shaker into your martini glass (bonus points if you have time to chill the glass).

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garnish with the remaining sage ribbons, the peach wedge and sprig of sage. serve and enjoy.

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xo, a

just peachy martini

serves: 1 cocktail

prep time: 2-5 minutes

active time: 1 minute

total time: 3-6 minutes

ingredients: 2 oz vodka. .5 oz st. germain. 4 oz peach puree (about 1 peach, blended and strained. if you don’t want to bother with making your peach puree, you can always purchase some peach juice or peach nectar but your cocktail will likely be a bit sweeter) plus a peach wedge for garnish. 3 large sage leaves, smashed and chopped plus a sage sprig for garnish. 1 cup ice. shaker + strainer. martini glass.

if you are going to make your own puree, start there. blend up all but a wedge of your peach. strain the puree to remove any large chunks and the skin. then, fill your shaker with ice. pour in the vodka, st. germain, peach puree and all but a few ribbons of your chopped up sage. shake well till the oils from the sage are released and everything is frothy and well combined. about 30 seconds. strain the contents of your shaker into your martini glass (bonus points if you have time to chill the glass). garnish with the remaining sage ribbons, the peach wedge and sprig of sage. serve and enjoy.

apple + sage breakfast sausage

when it comes to the bacon vs sausage debate, most of my life i have been strongly on team bacon. my love for bacon runs real deep. but in the last few years i have grown a real appreciation for the breakfast sausage in all it’s glorious forms. and one of my favorites is a boldly seasoned, sweet and savory sausage that makes the perfect compliment to a good fried egg.

apple + sage breakfast sausage

serves: 12 small sausage patties

prep time: 15 minutes

cook time: 10 minutes

total time: 25 minutes

ingredients: 1 lb ground pork. 2 tbs grated apple (something sweet and crisp like honeycrisp, pink lady or gala). 2 tbs grated yellow onion. 1 garlic clove, minced. 1 tsp finely chopped fresh sage. .25 cup maple syrup. .5 tsp dried fennel seed. 1 tsp kosher salt. .5 tsp freshly ground pepper. 1 tbs vegetable oil. parchment paper.

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start by combining the salt, pepper and fennel seed. smash them up using whatever you have on hand to do the job (spice grinder, mortar & pestle, mallet). in a medium bowl, combine the pork, fennel mix, sage, garlic, apple and onion together. drizzle with the maple syrup and stir or mix with your hands till everything is evenly combine. try not to over compress or pack the mixture.

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using soup spoon or ice cream scoop, portion out 12 sausages and roll them into patties. lay them out on the parchment paper. pop them in the fridge for a few minutes to harden while you heat your oil over a medium high heat till it is nice and hot.

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cook the patties (careful not to over crowed the pan) for 4-5 minutes a side. until nicely browned.

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remove from the pan to a paper towel or drying rack and allow any excess oil to drain off.

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serve and enjoy.

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xo, a

apple + sage breakfast sausage

serves: 12 small sausage patties

prep time: 15 minutes

cook time: 10 minutes

total time: 25 minutes

ingredients: 1 lb ground pork. 2 tbs grated apple (something sweet and crisp like honeycrisp, pink lady or gala). 2 tbs grated yellow onion. 1 garlic clove, minced. 1 tsp finely chopped fresh sage. .25 cup maple syrup. .5 tsp dried fennel seed. 1 tsp kosher salt. .5 tsp freshly ground pepper. 1 tbs vegetable oil. parchment paper.

start by combining the salt, pepper and fennel seed. smash them up using whatever you have on hand to do the job (spice grinder, mortar & pestle, mallet). in a medium bowl, combine the pork, fennel mix, sage, garlic, apple and onion together. drizzle with the maple syrup and stir or mix with your hands till everything is evenly combine. try not to over compress or pack the mixture. using soup spoon or ice cream scoop, portion out 12 sausages and roll them into patties. lay them out on the parchment paper. pop them in the fridge for a few minutes to harden while you heat your oil over a medium high heat till it is nice and hot. cook the patties (careful not to over crowed the pan) for 4-5 minutes a side. until nicely browned. remove from the pan to a paper towel or drying rack and allow any excess oil to drain off. serve and enjoy.