Posts tagged edible flowers
friyay happy hour: spritz with a twist

well folks, it is hard to believe, but i am just twelve weeks away from meeting our little nugget. when i was in the early days of my pregnancy, sick as a dog and wondering what the hell i had gotten myself into, days DRAGGED on. the idea of being in the final trimester was something i couldn’t even fathom.

for the first six months, my main concern was just feeling human again. there wasn’t a whole lot of time to miss cocktails or wine in between the barfing and the sleeping. but now that it is warming up and i’m feeling like a functional member of society again, i do miss sipping a cool cocktail in the sun.

this spritz with a twist is something i am very much looking forward to sampling come august. wes assured me it was as delicious as i thought it would be.

spritz with a twist

serves: 1 cocktail

prep time: 2 minutes

active time: 1 minute

total time: 3 minutes

ingredients: 2 oz vodka. .5 oz campari . 1 oz freshly squeezed orange juice. 5 oz club soda. 1 orange wheel for garnish. edible flower garnish optional. 1 cup ice.

start by filling your serving glass with ice. pour in the vodka, campari and orange juice. stir well to combine. top off with the club soda and give it all a good stir. garnish with orange wheel and edible flower if you have it. serve and enjoy.

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mixed berry & rhubarb + ricotta tartlets

did your parents ever bring you home some delicious cheese and fruit danish as a kid? you know, the one drizzled with frosting, so perfectly flakey and delicious. well i have been dying for one. but this little 26 week pregnant bod feels TERRIBLE when i eat too much sugar.

so as a fill in, i whipped up this more adult version with creamy ricotta cheese, honey instead of sugar a fruit filling that will please both children and adults. these little bites go down way to easy and could easily be served as a breakfast treat, a passed appetizer or a tasty dessert.

mixed berry & rhubarb + ricotta tartlets

serves: 12 tartlets

prep time: 10 minutes

cook time: 30 minutes

total time: 40 minutes

ingredients: 1 sheet of puff pastry dough (store bought works great or you could use THIS quick and easy one that i like to use). 1 tbs ricotta cheese (you can find my recipe HERE). 10 strawberries, diced. 10 blackberries, halved. 1 stick rhubarb, diced. .25 cup honey. 2 tbs orange juice + the zest of one orange. 1 tsp fresh tarragon, finely chopped. couple pinches of kosher salt. flour for dusting. rolling pin. muffin tin. 1 tbs veggie oil or baking spray. optional: 12 edible flowers or 12 berry slice for garnish.

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start by preheating the oven to 400 degrees f. in a small saucepan, combine your berries, rhubarb, honey, orange zest and juice, tarragon and the pinch of salt. stir well to combine and place it over a medium heat. once the liquid starts to boil, reduce the flame to medium low and allow the fruit to simmer till it makes a nice sauce. about 15-20 minutes, stirring every few minutes so the bottom doesn’t stick and burn.

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while your berries are cooking, lightly dust a work surface with the flour and roll out your sheet of puff pastry to a large rectangle.

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slice the rectangle into 12 pieces. give each piece an additional roll so they are as square as you can get them and about 1/8th and inch thick. prick each all over with a fork pretty liberally.

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spray or oil your muffin tin. fill each muffin hole with a puff pastry square.

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bake the tartlets for 12-15 minutes till they are lightly golden brown and puffed up. use the back of a spoon to push any really puffy centers back down into the tin.

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fill each tin with 1 tbs of ricotta cheese. by now, your berries should be thick and all the liquid reduced. spoon about 1 tbs of berries into each tartlet. bake again for an additional 5-7 minutes till puff pastry is really golden and crisp on all the edges. allow the tarts to cool slightly.

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top with berry or flower garnish.

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serve warm or at room temperature.

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xo, a

mixed berry & rhubarb + ricotta tartlets

serves: 12 tartlets

prep time: 10 minutes

cook time: 30 minutes

total time: 40 minutes

ingredients: 1 sheet of puff pastry dough (store bought works great or you could use THIS quick and easy one that i like to use). 1 tbs ricotta cheese (you can find my recipe HERE). 10 strawberries, diced. 10 blackberries, halved. 1 stick rhubarb, diced. .25 cup honey. 2 tbs orange juice + the zest of one orange. 1 tsp fresh tarragon, finely chopped. couple pinches of kosher salt. flour for dusting. rolling pin. muffin tin. 1 tbs veggie oil or baking spray. optional: 12 edible flowers or 12 berry slice for garnish.

start by preheating the oven to 400 degrees f. in a small saucepan, combine your berries, rhubarb, honey, orange zest and juice, tarragon and the pinch of salt. stir well to combine and place it over a medium heat. once the liquid starts to boil, reduce the flame to medium low and allow the fruit to simmer till it makes a nice sauce. about 15-20 minutes, stirring every few minutes so the bottom doesn’t stick and burn. while your berries are cooking, lightly dust a work surface with the flour and roll out your sheet of puff pastry to a large rectangle. slice the rectangle into 12 pieces. give each piece an additional roll so they are as square as you can get them and about 1/8th and inch thick. prick each all over with a fork pretty liberally. spray or oil your muffin tin. fill each muffin hole with a puff pastry square. bake the tartlets for 12-15 minutes till they are lightly golden brown and puffed up. use the back of a spoon to push any really puffy centers back down into the tin. fill each tin with 1 tbs of ricotta cheese. by now, your berries should be thick and all the liquid reduced. spoon about 1 tbs of berries into each tartlet. bake again for an additional 5-7 minutes till puff pastry is really golden and crisp on all the edges. allow the tarts to cool slightly. top with berry or flower garnish and serve warm or at room temperature.