Tag Archives: food blog

Cool Down With A Blackberry-Mint Libation

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Blackberry-Mint Cocktail | Aprons & Stilettos

It’s hot. Real hot.

This morning I left the South Bay at 4am to head back to Sonoma wine country and when I walked outside I noticed it was surprisingly warm – 67 degrees to be exact. 67 degrees at 4am! I couldn’t believe it. From that moment on I knew it was going to be another hot one in Northern California.

Aprons Herb Garden

When I returned home after work, I spent some time taking care of my herb garden as I was out-of-town all weekend. While I was watering, the aromatic notes of mint, basil, rosemary and lemon balm captivated my thirst for a refreshing patio cocktail. I decided to rummage through my cocktail bar to see what concoction I could whip up in order to satisfy my craving. Using the ingredients I had on hand, I composed this easy to make and delightfully refreshing gin-blackberry-mint cocktail. The sweet, tart, and slightly bitter flavors in the berries perfectly complemented the mellow and refreshing notes in the mint.

Blackberry-Mint Cocktail | Aprons & Stilettos

Blackberry-Mint Libation

1 1/2 ounces gin
1 teaspoon agave nectar
Handful of blackberries (4-5)
Handful of fresh mint (4-5 leaves…depending in how “minty” you like it)
1/2 lime, freshly juiced
Soda water, float
Ice
Cocktail shaker

Muddle the blackberries, mint and gin in a cocktail shaker. Add ice, nectar and lime juice. Shake and strain in a glass filled with ice. Float with soda water and garnish with a mint sprig.

 

Looking for more herb-inspired cocktails? Check out:

 

Which cocktails are you enjoying as the weather heats up? Share with us on twitter @ApronsStilettos. ~Cheers, Crystal

Mozzarella Stuffed Turkey Meatballs

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Turkey Meatballs

Another one of my “go-to” meals are stuffed meatballs – spicy Italian sausage meatballs, sweet Italian sausage meatballs or chicken meatballs topped with an easy pesto-tomato sauce. Several years ago, I was introduced to this easy-to-make sauce while watching a cooking show on the Food Network and it’s still a staple in many of my dishes today. Last night I didn’t have sausage in the refrigerator however I had ground turkey, fresh herbs, cheese and bread crumbs – voilà!

  • 1 pound ground turkey
  • 1/2 cup bread crumbs
  • 1/4 cup shredded Parmesan
  • 1/2 cup fresh parsley, chopped
  • 2 tablespoons fresh oregano, chopped
  • 1 garlic clove, minced
  • 2 teaspoons fresh basil, chopped
  • 1/2 teaspoon cayenne
  • Olive oil
  • Extra parsley for garnish
  • 1 tub bite size fresh Mozzarella balls

Preheat oven to 400 degrees. Combine all ingredients, except the oil and Mozzarella balls, in a bowl. To form each ball, take a handful of the mixture and wrap it around a piece of mozzarella. Drizzle olive oil over the meatballs and bake for 15 – 20 minutes or until meatballs are cooked through and are evenly browned. Top meatballs with homemade pesto-tomato sauce and garnish with extra parsley.

Pesto-Tomato Sauce

  • 1 tub good quality fresh pesto (or homemade pesto)
  • 1 can quartered or halves tomatoes
  • Salt & pepper, to taste

Add the tomatoes to a saucepan over medium heat and mash with a potato masher. Add salt and pepper to taste and simmer for about 8 – 10 minutes. Turn off heat and stir in a 1/2 cup of pesto. Serve over meatballs with your favorite red wine. Some excellent wine choices would be a Super Tuscan, Sangiovese, Rioja or even a Merlot.

~Cheers! Crystal

Herb Crusted Sea Bass & Spring Pea Pancakes

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Spring Recipes

I couldn’t be more excited that it’s spring! My favorite produce stand is open, there’s bud break in the vineyards and the warm weather has set in. I’m also excited because at least once a week I get together with my friend Morgan to make dinner and catch up over wine or handcrafted cocktails. Sometimes we plan out our menu in advance, but for the most part we develop our recipe ideas based on which ingredients we have at home.  This week’s menu was inspired by spring and of course the seasonal ingredients we had in our refrigerator or pantry.

After work I swung by my favorite local market, Oliver’s, and picked up some fresh fish and eggs – and that’s it! Morgan and I had everything else to complete this delicious spring menu. Oh, and when you’re at the store, don’t forget the vino. We enjoyed a bottle of Gloria Ferrer Estate Chardonnay, which paired perfectly with the fish and pancakes.

Crusted Seabass

Herb Crusted Sea Bass

  • 1 pound Sea Bass fillets
  • 1 cup Panko
  • 1 teaspoon lemon zest
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons fresh thyme
  • 2 tablespoon unsalted butter
  • Olive oil
  • Salt and pepper

Combine the parsley, thyme, lemon zest and panko in a large shallow bowl. Melt 1 tablespoon of butter and lightly coat both sides of the fillets. Dredge the fish in the panko mixture and set aside. Preheat a skillet over medium-high, add the remaining butter and drizzle of olive oil and cook the fillets for about 5 minutes or until crust is golden brown. Flip, cover skillet, reduce the heat to medium-low and cook for about 8 minutes or until crust is golden brown and middle is white and flaky.  Cooking time will depend on the thickness of your fillets (our fish was about an inch in thickness).

Roasted Asparagus

  • 1 bunch of thin asparagus
  • Olive oil
  • Parmesan cheese, grated
  • Salt and pepper

Preheat oven to 425. Place asparagus on a baking sheet and drizzle with olive oil. Add the Parmesan cheese, salt and pepper and roast for about 10 – 12 minutes. Keep warm until you are ready to plate.

Pancakes & Fillets

Homemade Hollandaise Sauce

  • 3 egg yolks
  • 6 tablespoons unsalted butter
  • 2 teaspoons fresh lemon juice
  • Pinch of cayenne
  • Pinch of salt

Whisk the egg yolks and lemon juice together in a stainless steel bowl until the mixture is thickened. Place the bowl over a saucepan containing barely simmering water (or use a double boiler), just make sure that the water does not touch the bottom of the bowl. Continue to whisk rapidly. Drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. (Make sure the eggs do not get too hot or else they will scramble) Remove from heat, whisk in cayenne and salt. Serve warm over fish and asparagus.

Spring Pea Pancakes with Herbed Yogurt

These tasty treats were so easy to make and paired exceptionally well with our herb crusted Sea Bass.

Click here to view this recipe on Morgan’s delicious blog:
There Will Be Snacks

Pea Pancakes

Share with us some of your favorite dishes you are enjoying this spring! @ApronsStilettos

Here’s to another great day! ~Crystal