Let’s Sparkle

Happy Fourth of July, Everyone!

Let’s sparkle, shall we?

It’s a great day to have a drink in your hand so let’s do just that. This cocktail is refreshing and perfectly on theme for today. One thing I never regretted buying was Blue Curaçao. I’ve had the same bottle for a long time but it always has the ability to take a drink to the next level. It has a citrus flavor so it goes well with so many recipes. All I’m saying it it’s a good one to have in your collection.

what you do:

Add everything to a shaker filled with ice and shake, shake, shake into a chaser filled with ice. Then, strain into a glass of your choice over ice. I rimmed this one with red sprinkles. For the garnish, I used an apple and a star cookie cutter.

Thank you for stopping by and I hope you all have the absolute best (and safe) holiday!

It’s Courgette Season!

Hello, Hello All!

It’s finally courgette (zucchini) season and I for one couldn’t be any more excited. If you’ve followed me even a little bit these past ten years, then you know these are one of my favorite veggies to cook with in the summer. I found this recipe on Insta by @juliusroberts. He made me immediately make this. Go check him out! He’s amazing.

I am absolutely infamous for making a massive mess in the kitchen no matter what I make. I can’t help it, I inherited it from my Mother. Sorry Mom, can’t say it isn’t true. Having said that, this recipe was so easy that I didn’t even make a big mess in my kitchen! * bows *

This recipe is absolutely perfect to throw together when hosting, or for an evening on the patio. With only a few ingredients you have a beautiful and delicious summer dish.

Let’s make a Courgette Tart!

what you need:

• puff pastry

• 1/2 lemon, juiced plus lemon zest

• 1 cup ricotta cheese

• salt & pepper

• green and yellow courgette

• fresh basil

Before we get started, preheat your oven to 350 degrees. Then, with a vegetable peeler slice your courgettes into ribbons. Toss in a bowl with olive oil and flakey salt.

Score the puff pastry to create an edge.

Mix ricotta, lemon juice, zest, handful of fresh basil, salt, and pepper. Then spread over pastry.

Layer the beautiful ribbons.

Slice up some garlic and place sporadically.

Add another layer to protect the garlic.

Sprinkle some parmesan and fold over the edges.

Bake this for about 20-25 minutes but keep an eye on it. You want the edges to get golden brown.

This lite summer dish is so perfect for entertaining, and it doesn’t hurt to add a little champagne with it. Just saying…

I hope you’re enjoying this first full week of summer!

The Smashed Berry

Happy Friday! We made it!

I love a super fast but refreshing cocktail.

So lets get right to the point, shall we?

what you do:

In a cocktail shaker add lemon juice, agave, thyme, and blueberries and muddle. Toss in vodka (I used Grey Goose) and shake, shake, shake! Strain into a glass with ice and top with soda water. Garnish with thyme and enjoy the sip!

I love how the flavors of this cocktail blend so seamlessly.

Now go enjoy your weekend! I hope it meets you with a fancy drink in your hand!