The Champagne Martini
c/o Five O Clock Cocktails
3-4 ounces champagne
3/4 ounce Cointreau
1/2 ounce Luxardo maraschino liqueur
2 dashes Fee Brothers Peach Bitters
Directions
Combine Cointreau, Luxardo, and Fee Brothers Peach Bitters in an ice-filled mixing glass. Stir briskly for about a minute with a bar spoon. Strain into a chilled cocktail glass. Top with champagne.
Cauliflower Salad
c/o Buns in My Oven
Ingredients
1 large head cauliflower
2 hard boiled eggs
1/3 cup mayonnaise
1 tablespoon mustard
1 tablespoon dill relish
2 teaspoons finely diced onion
1 teaspoon fresh dill
1 teaspoon chopped chives
1 teaspoon vinegar
1/2 teaspoon salt, more to taste
1/2 teaspoon ground black pepper
2 hard boiled eggs
1/3 cup mayonnaise
1 tablespoon mustard
1 tablespoon dill relish
2 teaspoons finely diced onion
1 teaspoon fresh dill
1 teaspoon chopped chives
1 teaspoon vinegar
1/2 teaspoon salt, more to taste
1/2 teaspoon ground black pepper
1/2 teaspoon paprika
Directions
Cut the cauliflower into bite sized pieces, much like you would a potato for potato salad. Rinse and drain.
Add just enough water to cover the bottom of a 12 inch skillet and bring to a boil over medium high heat. Add the cauliflower to the skillet and cover to steam.
Let steam for 3-5 minutes, checking for doneness with a fork. When a fork slides in easily, add the cauliflower to a large bowl. Do not overcook the cauliflower or your salad will be mushy. I prefer it tender-crisp.
Chop the hard boiled eggs into small pieces and add to the bowl with the cauliflower.
In a small bowl, combine the remaining ingredients, except for the paprika, and whisk together to form the dressing for the salad.
Gently fold the dressing into the cauliflower and eggs, stirring to coat each piece. Sprinkle with paprika.
Refrigerate for at least 1 hour or until cold.
Add just enough water to cover the bottom of a 12 inch skillet and bring to a boil over medium high heat. Add the cauliflower to the skillet and cover to steam.
Let steam for 3-5 minutes, checking for doneness with a fork. When a fork slides in easily, add the cauliflower to a large bowl. Do not overcook the cauliflower or your salad will be mushy. I prefer it tender-crisp.
Chop the hard boiled eggs into small pieces and add to the bowl with the cauliflower.
In a small bowl, combine the remaining ingredients, except for the paprika, and whisk together to form the dressing for the salad.
Gently fold the dressing into the cauliflower and eggs, stirring to coat each piece. Sprinkle with paprika.
Refrigerate for at least 1 hour or until cold.
Molten Chocolate Cake
c/o Closet Cooking
Ingredients
- 4 ounces bittersweet chocolate
- 1/2 cup unsalted butter
- 3 egg yolks
- 1/4 cup sugar
- 3 egg whites
Directions
- Lightly grease 3 ramekins with butter.
- Melt the chocolate into the butter in a double boiler and let cool a bit.
- Beat the egg yolks and sugar and mix into the chocolate.
- Beat the egg whites in a bowl until they form soft peaks.
- Fold the chocolate into the egg whites.
- Pour the batter into the ramekins, no more than 2/3 full.
- Bake in a preheated 400F oven for 7-10 minutes. The outside will be set and possibly crack and the inside will still be liquid.
- Let cool for a few minutes and then run a knife around the edges and tip onto a plate.
