It’s about that time!

Strawberry Mojito

In the bottom of a glass muddle together:

  • 3 lime wedges
  • 2 strawberries
  • 3 slices cucumber
  • 10 mint leaves
  • 1 Tablespoon simple syrup

Add a shot of rum and shake with ice.

Top with soda water and a fresh strawberry for garnish.


Loquat Granita

What is a loquat you ask? I had no idea until a few weeks ago when a friend pointed out the tree in her yard and asked me if I had ever tried one. They are a fruit indigenous to China with a tart flavor reminiscent of the apricot. Inside they house large brown seeds.Well now they are all over the farmers markets in the LA. So what does a foodie do with a big batch of this sweet and sour fruit? Make granita of course!

Loquat Granita*

  • 1o oz water
  • 10 oz wine
  • 3.2 oz sugar
  • 4.7 oz loquat puree (made simply by removing the stems and seeds and running the loquats through a blender.)
  • 1 oz triple sec

1. Combine the water, wine, and sugar in a medium sauce pan and bring to a boil for three minutes. Set aside to cool.

2. Once cooled, add the puree and triple sec and whisk together until homogenous.

3. Pour into a shallow pan and freeze over night.

4. To serve, use a fork to scrape out the finished product until it has the texture of a snow cone. I like to serve in martini glasses.

*This recipe is easily adaptable for any puree. Just switch out the fruit and use a complementary liquor.

What to do with pie dough


We have been on a crostata kick at work lately. Although I previously posted a berry crostata I thought I would throw a few more ideas out there.

Apricot, raspberry, almond

Ham, gruyere, mushrooms

Tomato, mozzarella, basil

Crostatas are so versatile you can throw almost any of your favorite foods in there to create a cohesive meal and with any extra pie dough hanging around, you can make jam filled cookies: