Last August, I discovered mint juleps and wow – did that change my world. Cold, refreshing, and packed with lively mint flavor, mint juleps aren’t just for horse races. So what makes a good one? In my mind, the key to an out-of-this-world mint julep is to infuse the simple syrup with mint. It gives the drink an extra boost in flavor that makes it taste like summer.
I kept this mint trick in mind when a client asked me for a recipe for strawberry mojitos. I had never had a strawberry mojito before and I have to admit I was a little skeptical. When I find something I like I tend not to mess with it and I love the classic mojito. But, with that being said, I figured there was no harm in branching out and decided to test some recipes (oh, poor me!).
In the past, I’ve made a simpler version of this slaw as a topping for fried fish tacos. I toss thinly sliced red cabbage with fresh lime juice, a little honey, and ground cumin to make a refreshing accompaniment to hot and crispy fried fish. Wrapped in a warm flour tortilla, it makes my mouth (and my belly) very happy.
Technically this is a post about dried apricot scones, but it is really a thank you to my mother. You see, my mother loves tea which in turn makes her love things like scones which are perfect with tea. And her love for something as simple as tea and scones meant that she had to share it with my brothers and me. And for those who don’t know my mother, let me be very clear, sharing a love of scones and tea does not involve $15.00 and a trip to Starbucks. Nope, not my mother.
I’m late posting this week, but I have a good excuse. North and I have spent the past week biking, kayaking, and hiking around Southwest Florida on a much-needed vacation. (Yes, life is so hard sometimes.) Fortunately, our vacation was an active one as I indulged in far too many sweet temptations, including this berry tart with mascarpone, in the weeks leading up to our trip.
Finding the perfect pint of strawberries has become less and less difficult recently which means the height of berry season is almost upon us. I have a weakness for fresh berries and when I decide to splurge on them, I want to make sure to use them in a way that lets them reach their full potential. Fortunately, this tart does just that.