Elderflower & Cucumber Collins

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When it comes to Mother's Day cocktails, mimosas and bellini have always run the show. We'd like to kick off the season with something new. The fresh, springtime flavors of cucumber and elderflower struck us as the perfect combination for moms who love prefer dry gin over sparkling wine. Cheers!

 

Elderflower & Cucumber Collins

 
 

ingredients


2 thick Slices English Cucumber

1 Lemon Wedge

1 T Elderflower Syrup

2 oz Dry Gin or Vodka

Sparkling Water / as needed

English Cucumber / thinly sliced / as garnish

Edible Flowers / as garnish

Ice / as needed

 
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method


In a mixing glass, muddle the thick cucumber slices, lemon, and elderflower syrup together. Add the gin or vodka, 2-3 ice cubes, and stir together. Strain into a Collins glass filled with ice, and top with sparkling water. Garnish with thinly sliced cucumber and edible flowers.

 
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Orange-Bourbon Mango Spritzer

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This cocktail combines seasonal winter citrus with summery flavors to spark you out of those January blues. We also love pairing our products with other local ingredients like this Spindrift Sparkling Water from MA. Cheers!

 
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Orange-Bourbon Mango Spritzer

 

ingredients


2 T Jansal Valley® Pure Vermont Maple Syrup
pinch Jansal Valley® Ground Cinnamon
2 shots Bourbon or Rye Whiskey
1 can Spindrift Orange Mango Sparkling Water
Ice / as needed
Jansal Valley® All-Natural Dried Orange Slices / as garnish
Jansal Valley® Dried Mango Slices / as garnish

 
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method


Combine the maple syrup, ground cinnamon, and whiskey in a shaker full of ice. Shake vigorously, then strain into two rocks glasses filled with ice. Top off with the Spindrift, then garnish with a dried orange and mango slice. 

 
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Mother's Day Menu 2017

This mother's day we are focusing on simple, clean, seasonal ingredients like fresh thyme, Greek yogurt, and firecracker mizuna lettuce. We've brought these hero ingredients together to create three stand-out recipes that will work together harmoniously, or can be incorporated into any spring menu.

Happy Mother's Day from the Wainer family to yours!

 
 

Smoked Salmon Quiche Tartlets

 

ingredients


4 eggs
½ C Light Cream
½ C L’essence du Fromage® Mascarpone Cheese
¼ C Shallot / minced
¼ C Jansal Valley® Capers / chopped
¼ C L’essence du Fromage® Gruyere Cheese / shredded
¼ C Fondo di Toscana® Parmigiano Reggiano / grated
Salt & Pepper / to taste
12 Domaine de Provence® Tart Shells
4 oz Kilchurn Estate® Smoked Salmon / torn
Fresh Dill / as garnish
 

 

method


Preheat oven to 375°F.
In a large mixing bowl, combine eggs, light cream, mascarpone, shallots, capers, and cheeses.  Season with pepper, and set aside.  
On a lined sheet pan, arrange tart shells and place about 1 tsp of torn smoked salmon into the bottom of each. Spoon or pipe enough of the egg mixture into each tart shell until nearly full.  Bake tartlets in preheated oven for about 15 minutes, or until eggs have set and tops have lightly browned. 
Garnish each tartlet with a bit of fresh dill. Serve warm or at room temperature.
This recipe can also be used to fill one 9” pie crust.
 

 
 
 

Bee's Knees

 

ingredients


For Tangerine-Thyme Gastrique:
1 C Jansal Valley® Tangerine Honey
1 C Domaine de Provence® Sherry Vinegar
¼ oz Fresh Thyme

For Cocktail:
2 oz Gin
¾ oz Fresh Squeezed Lemon Juice
½ oz Tangerine-Thyme Gastrique / recipe included
Lemon Wheel / as garnish
 

 

method


To make the Tangerine-Thyme Gastrique, in a small sauce pot combine honey, sherry vinegar, and thyme. Bring the mixture to a light simmer, then remove from heat, allowing the thyme to steep for 30 minutes. Strain the mixture and store in an air tight container.
To make the cocktail, in a cocktail shaker combine gin, lemon juice, and gastrique. Add ice to fill the shaker, shake vigorously. Strain into a chilled rocks glass with fresh ice. Garnish with a lemon wheel.

 
 
 

Tuscan Olive Oil & Amarena Cherry Cake

 

ingredients


1 C Fondo di Toscana® Extra Virgin Tuscan Olive Oil
2 C Greek Yogurt
1 Lemon / zested & juiced
6 eggs / beaten
1 C Granulated Sugar
1 t Kosher Flake Salt
1½ C Jansal Valley® Almond Flour
2½ C All-Purpose Flour
1 T Baking Powder
¾ C Amarena Fabbri Cherries / drained
For Glaze:
1 C Confectioners’ Sugar
1-2 T Fresh Squeezed Lemon Juice
 

 

method


Preheat the oven to 325° F; liberally grease a 9” bundt pan and set aside. 
In a medium mixing bowl, whisk together the olive oil, Greek yogurt, lemon, eggs, sugar, and salt.
In large mixing bowl, whisk together the almond flour, all-purpose flour, and baking powder. Fold the wet ingredients into the dry. Before the batter is completely smooth, add in the cherries.
Pour the batter into the prepared bundt pan, and bake for 35-40 minutes, or until the batter is set and a toothpick comes out clean. Set aside and allow to cool for 15-20 minutes before flipping the cake out onto a cooling rack. 
To make the glaze, whisk the confectioners’ sugar and lemon juice together until smooth. Start with 1 table spoon of lemon juice, and slowly add the remaining to thin as desired. Drizzle the glaze over the top of the cake, and allow to set slightly before serving.  
 

 
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