The Enthusiastic Kitchen Elf's Easter Sparklers

Remember when the Enthusiastic Kitchen Elf criticized my menu for Nonna's Easter brunch? You can read that story: here.

Apparently she needed drink pairings. D came up with three for her. He decreed that we were going to make a trio of sparklers for her; and they had to be pretty...like Easter eggs, too. From left to right: Cucumber-Beet, Lemon-Basil, Roasted Watermelon-Mint.

He made the syrups and Nonna needed to mix them at the table. He told her 1 C of the syrup starter to 5 or 6 C sparkling water. Here's a photo one of her guests sent me.

For all of these, D prepared the sparkler starters, placing them in a mason jar. Then he poured the hot simple syrup over the other ingredients and let the flavors meld.

Simple Syrup

makes one sparkler starter, double or triple as needed

Ingredients

1 C organic granulated sugar
1 C water

Procedure

Place sugar and water together in a medium saucepan. Over medium heat, cook until the sugar is completely dissolved. Let simmer for 1 minute. For a thicker syrup, cook it longer. We prefer ours thin.

Cucumber-Beet Sparkler Starter

1/4 C roasted beet puree (roasted in a 350 degree F oven for an hour, then pushed through a mesh strainer)
1 seedless Persian cucumber, quartered and cut into 2" lengths
1 C simple syrup

Lemon-Basil Sparkler Starter

2 T zest from organic lemons (D used Meyer lemons from our tree)
10 to 12 organic basil leaves, chiffonaded
1 C simple syrup

Roasted Watermelon-Mint Sparkler Starter

1 C roasted watermelon puree (roasted in a 350 degree F oven for an hour, then pushed through a mesh strainer)
12 to 15 organic mint leaves, slightly bruised
1 C simple syrup

Comments

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy. Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the Bread Bakers home page . We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com. Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

Homemade Lorna Doone Cookies #SundayFunday

Today the Sunday Funday group is celebrating childhood favorites. Thanks to Stacy of Food Lust People Love , Sue of Palatable Pastime , Rebekah of Making Miracles , and Wendy of A Day in the Life on the Farm for coordinating this low-stress group. Today Stacy is hosting and she's given us the following prompt: "Childhood favorites. Did you have a favorite dish growing up? It could be something your family cooked or a restaurant dish, even a Chef Boyardee canned good or packaged ingredients like Rice-a Roni or mac and cheese. Recreate THAT dish from SCRATCH for this event." Here's the #SundayFunday childhood favorites line-up... Chili Mac from A Day in the Life on the Farm Ham and Mushroom Breakfast Burritos from Making Miracles Homemade Lorna Doone Cookies from Culinary Adventures with Camilla Homemade Wonder Bread from Karen's Kitchen Stories K-Mart Sub Sandwiches from Palatable Pastime Kempakki Dosa from Sizzling Tastebuds Meat Chilly Fry by Sn

Culinary Adventures with Camilla

Search This Blog