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Jardin de Fraises Mocktail

Jardin de Fraises Mocktail

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The Jardin de Fraises cocktail.

The "garden of strawberries" mocktail, made by bar manager Michael Loomis at Fig & Olive Melrose Place.


  • 2 large strawberries (3 if strawberries are small)
  • 1 fig
  • 4 kefir
  • 3/4 Ounces clover honey
  • 2 bar spoons fig balsamic
  • 1/2 bar spoon (a pinch) cinnamon


Muddle strawberries and fig; add kefir, honey, fig balsamic, and cinnamon. Shake vigorously for 10 seconds and double-strain (with a fine strainer) into a martini glass.

Nutritional Facts


Calories Per Serving694

Folate equivalent (total)77µg19%

Best of Summer 2013

It's been one of the mildest summers in years in L.A., but for food lovers it's been ghost-chili hot (and for ghost chili lovers, new Indian gastropub, Badmaash, is serving it up in a curry). So here are some highlights to check out before fall.

One of the hottest trends the last few months has been the emergence of octopus on menus around town.

Downtown, Mo-Chica: Chef Ricardo Zarate creates an Anticucho Pulpo - grilled octopus with a twice-cooked Kennebec potato and Rocoto Rustico. He also serves this dish Picca.

[Photo: Mo-Chica/Facebook]

In the Mid-City area, at Ray's, Chef Kris Morningstar serves up an appetizer of octopus with Burrata cheese, charred broccoli, Fresno chile puree and a fennel-and-lemon-olive vinaigrette.

[Photo: Ray's & Stark Bar/Facebook]

In West Hollywood, Fig & Olive's Chef Pascal Lorange serves Octopus a la Gallega. The octopus is braised, sliced razor-thin and served with pimento- (Spanish paprika) lemon dressing and Cobrancosa olive oil.

[Photo: Fig & Olive/Facebook]

Farther west, at Sushi Roku in Santa Monica, Chef Jason Yamazaki prepares octopus sashimi Kyoto-style, and dresses it with an herb vinaigrette.

[Photo: Sushi Roku/Facebook]

Heading south to Manhattan Beach's latest seafood joint: Fishing with Dynamite, Chef David LeFevre grills octopus and features it amid white beans, date-and-tomato ragu, preserved lemon and Kalamata olive tapenade.

[Photo: Fishing With Dynamite/Facebook]

Northward, in the Valley, Top Chef . alum CJ Jacobson is also involved in the octopus craze at Girasol. His octopus salad features long-roasted eggplant, little gem lettuce, rosemary ash oil, sweet & sour chili, and toasted lovage.

[Photo: Girasol/Facebook]

And back in West Hollywood, at Sirena, Chef Sandy Grendel makes a grilled octopus & fresh legume salad. If you've got the patience to massage octopus, and would like to make it at home, I've got the recipe.

Another discovery I've made is tea. Oh, I didn't discover tea, of course - I've merely found that I enjoy the beverage as a refreshment. TEAGIRLZ turned me on to their quality teas. I've come to enjoy the the Yerba Mate, which TEAGIRLZ obtains from the original Yerba bush in Paraguay.

Green Matcha tea from TEAGIRLZ. (Photo by Lynne Tucker)

Another refreshing beverage is the spa-inspired "mocktail" available during weekend brunch at Fig & Olive. Bar manager Michael Loomis has crafted a trio of seasonal favorites sans booze. I'm partial to the Jardin de Fraises (Kefir clover, muddled strawberries and fig, clover honey and a hint of fig balsamic), but I also lean toward the Banane et Orange (fresh-squeezed orange juice, muddled banana, fresh ginger and lemon juice with clover honey).

The Spiced Orchard "mocktail" at Fig & Olive. (Photo courtesy of Fig & Olive)

But the best beverage I tasted this summer was at the Hotel Bel Air. The exclusive Jefferson D.C. Hotel hosted a private gathering at the newly renovated L.A. landmark to spread the word about one of the Beltway crowd's favorite spots. Guests were allowed to glimpse an authentic Jefferson-signed check and other historical artifacts in the D.C. hotel's collection. But the thrill of the evening was sipping an 1810 Madeira.

And to stay on the beverage theme, in the bar at Casa del Mar in Santa Monica, patrons are able to order their very own five-liter barrel to age a cocktail of their own creation at the ocean-view bar. My barrel is aging a Brooklyn, one of the bar's signature cocktails. It's composed of bourbon, unaged corn whisky, sweet vermouth, Luxardo liqueur and orange bitters.

Of course, it wouldn't be summer without a backyard bbq. At Freddy Smalls, Chef Charlie Parker treated a hungry crowd to a feast of beer-steamed Maryland blue crab and grilled tri-tip, among other dishes. And because it wouldn't be a backyard barbecue without beer, the Speakeasy beer truck was tapping cold ones all afternoon.

The best nearby getaway I discovered is just down the 405 at Paradise Point. The 44-acre AAA Four-Diamond island resort is home to more than 600 types of plants and flowers and is encircled by a mile of beach. The resort also features the fine dining of Baleen and the casual waterfall-adjacent patio dining at the Barefoot Bar & Grill.

The eco-friendly resort is next door to Sea World (there's even a shuttle-ferry for guests), and offers an array of recreational activities perfect for summertime, including many watersports, like sailboating, paddleboarding, jet skiing and kayaking on beautiful Mission Bay.

Barefoot Bar & Grill looks out over Mission Bay. (Photo by Scott Bridges)

Some great new apps launched this summer. Tastemade is my new go-to video review app, in which I can create 90-second reviews with a ready-made template.

Another great new app called CalCutter, launched by the New York Health Department with the aid of celebrity chef Rocco DiSpirito, helps restaurant chefs and home cooks calculate how the calories in the food they prepare and find ways to reduce the number.

DiSpirito has incorporated low-calorie ingredient swaps into the app, which includes a list of more than 400 recipe ingredients. Users are able to pick from the list and enter the amount of each ingredient in the recipe. CalCutter then calculates the calories per serving in the final product, and even shows how many calories can be saved by switching to these different ingredients.

The CalCutter app. (Image courtesy of CalCutter)

And speaking of celebrity chefs, Top Chef winner and helmer of ink, Michael Voltaggio has lately been on a quest to equip home chefs with the skills to rival pros like himself. This summer I've noticed a lot of democratizing of the cooking process, thanks in part to chefs like Voltaggio.

To finish off the summer -- Sept. 7, to be precise -- Voltaggio will continue his efforts to educate the culinary public by launching the Universal Discovery series with a cooking demonstration at Studio City's Universal Appliance and Kitchen Center. He will stick around to sign his book, "Volt ink."

Une recette bien simple : des fraises enrobées de caramel

La préparation :

  • Dans une poêle à feu doux, mettre du sucre et une cuillère à café d’eau, laisser brunir le caramel
  • Mettre la fraise sur une pique et l’enrober avec le caramel fondant, attendre que ça durcisse
  • Déposer des petites billes colorées dans une assiette et poser la fraise dessus
  • Voilà un petit goûter simple et délicieux pour le 4h au bord de l’eau.

To sip happily : a nice margarita

“If you like margaritas, you will like them even better with strawberries. The great thing about strawberries is that they make everything taste better !” explains Christophe Adam, the star pastry chef, creator of l'Éclair de Génie, at the origin of the book, Fraise, published by Éditions de La Martinière.

In a blender, combine the frozen strawberries, the crushed ice, the tequila, the triple-dry, and mix until the mix is homogenous and looks like melted snow.

Mix the salt and the zest of 1 green lemon.

Slightly beat the egg white and dip inside the edge of 4 large Martini® glasses.

Then dip them in the salt with green lemon zest. Fill them up with precaution.

Grate a little more green lemon zest on the ensemble and serve immediately.

You can also prepare the glasses like indicated above and serve the margarita in a pitcher or not use green lemon zest and replace it by fresh thyme (like on the photo).

Fraise, by Christophe Adam at the Editions de La Martinière, 12,90 €.

Main Course

Paulet Roti Au Vin Rouge – Traditional French Roasted Chicken with Red Wine Sauce IDR 125k

Salmon Grille Sauce Au Beurre Blanc – Grilled Salmon with French Butter Sauce IDR 135k

Striploin – Australian Striploin with Bernaise and Red Wine Sauce IDR 225k and Potato Gratin Dauphinoise IDR 45k

Confit De Canard – Duck Leg Confit, Mushroom Salad, & Honey Mustard Dressing IDR 145k

Pour 6 personnes

Commencez cette recette de mocktail en passant 500 g de fraises rapidement sous l’eau. Équeutez-les. Effeuillez 1/2 botte de menthe et pressez 1 citron pour récupérer au moins 3 c. à soupe de jus.

Placez les fraises dans le blender avec 45 cl de thé vert infusé, les feuilles de menthe, le jus de citron, 1 à 2 c. à soupe de sirop (agave, érable…) ou de sucre complet et 4 à 5 glaçons. Mixez vivement et versez pour déguster aussitôt.

Fleur d’ail mariné – Confitures fraises et framboises

Voici les deux recettes de notre premier atelier de mise en conserve, n’hésitez pas à poser des questions!

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2 Responses to Fleur d’ail mariné – Confitures fraises et framboises

Dans votre recette de fleur d’ail marinée, il est indiqué de combiner le vinaigre, l’eau et le sel pour faire la saumure j’aimerais savoir quelle est la quantité d’eau à ajouter aux 3/4 de tasse de vinaigre car elle n’est pas indiquée dans la liste des ingrédients.
Merci pour cette recette!
Diane Joly

Merci pour votre question. En fait, la quantité d’eau est à votre discretion puisqu’il n’y a pas de bonne ou mauvaise quantité dans ce cas si. Si vous désirez avoir un goût plus attenué de la saumure nous vous conseillons d’y ajouter plus d’eau.

Recipe Summary

  • 3 eggs
  • ¾ cup white sugar
  • ½ cup butter, melted
  • 1 tablespoon vanilla extract
  • 1 ¾ cups all-purpose flour
  • 2 teaspoons baking powder

In a large bowl, beat eggs and sugar until thick. Stir in the melted butter and vanilla. Sift together the flour and baking powder, and blend into the batter until smooth.

Heat the pizzelle iron, and brush with oil. Drop about one tablespoon of batter onto each circle on the iron. You may need to experiment with the amount of batter and baking time depending on the iron. Bake for 20 to 45 seconds, or until steam is no longer coming out of the iron. Carefully remove cookies from the iron. Cool completely before storing in an airtight container.

For chocolate pizzelles, add 1/4 cup cocoa sifted together with flour and baking powder, 1/4 cup more sugar and 1/4 teaspoon more baking powder. I find that for the chocolate mixture, the iron must be well oiled to start and then brush on more as needed.

Aux délices des gourmets

Quoi de mieux pour les soirées ramadanesques qu'un bon dessert frais.
Mouhalabia est une crème ou un flan qui nous vient du liban, à base de lait, de sucre
et de maïzena, le tout parfumé à l'eau de fleurs d'oranger.
Comme c'est la saison des fraises j'en ai profité, j'ai réalisé cette crème avec une
compotée de fraises.
Un duo bien réussi.

500 ml de lait
35 g de maïzena
40 g de sucre
2 c à s d'eau de fleurs d'oranger
Pour la compotée de fraises:
300 g de fraises
40 g de sucre
2 c à c de maïzena

Mélanger le lait, la maïzena et le sucre.
Faire épaissir sur feu moyen.
Ajouter l'eau de fleurs d'oranger.
Verser dans des verrines.
Placer au frais
Préparer la compotée de fraises:
Couper les fraises en petits morceaux.
Les verser dans une casserole avec le sucre.
Laisser compoter sur feu doux.
(surtout ne pas écraser les fraises)
Hors du feu, prendre 2 c à s de coulis de fraises et le mélanger avec la maïzena
(On ne le fait pas directement dans la casserole pour éviter d'avoir des grumeaux).
Reverser le coulis dans la casserole et laisser épaissir quelques minutes.
Verser le coulis sur la crème et mettre au frais minimum 2h.
Servir frais.

Complete cooking recipes

Chicken Pizza

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Composition - Chicken Pizza:
  1. Get For for pizza base
  2. Take 2 cups of Flour
  3. Get 2 tbsp for Semolina
  4. Take 1 tsp of Dry active yeast (mixed in half cup of lukewarm water with 1 tsp sugar and kept for 10 mins)
  5. Need 1/2 tsp of Salt
  6. Make ready For - pizza filling/ crust
  7. You need 1 cup Chicken (boneless and cut into small pieces)
  8. Provide 1/4 tsp Salt
  9. Give 1 tsp Chilli flakes
  10. Make ready 1 tsp Ginger and garlic paste
  11. Give 1/2 tsp - Crushed black peppercorns
  12. Get 1 tbsp Lemon juice
  13. Provide 11/2 tbsp for Olive oil
  14. Make ready 1 each - capsicum, red and yellow bell pepper - all cut into cubes / small pieces
  15. Make ready 20-25 Olives cut into small pieces
  16. You need 1 cup of Mozzarella cheese (grated)
  17. Need 1 tsp of Mixed herbs
  18. Need 1 tsp - Oregano
  19. Give As required - Pizza sauce
  20. You need 1 for Onion (large)
  21. Make ready 5 Tomatoes (slitted)
  22. Take 2 tbsp of Olive oil
  23. Provide 1 tsp - Garlic grated
  24. Provide 1 tsp - Oregano
  25. Prepare 1 tsp - Dried basil
  26. Need 1/2 tsp - Chilli flakes
  27. Take to taste of Salt
  28. Give 1/2 tsp of Peppercorn powder
  29. Need 1 tsp of Sugar
  30. Give 1 tbsp for Tomato ketchup

Choose from our menu or create your own pizza. Whole or half whith a variety of side dishes , all our chicken are of French origin (Ardèche). Homemade BBQ Chicken Pizza made with bbq sauce, mozzarella, chicken, red onions and cilantro on perfect homemade pizza crust. Chicken may not be the first topping that comes to mind when you're having pizza, but it can actually be very tasty with the right combination of sauce and cheese.

Chicken Pizza process:
  1. For Pizza base or dough first mix everything with flour to make a soft dough
  2. Apply hand pressure to make it very soft. It may need some more water.
  3. Divide the dough into two equal halves
  4. Flatten up the dough with a rolling pin. The base will be 1/2 cm thick.
  5. Now take a lid of 10" diameter and cut the base with it to give it a round shape. Fold the perimeter to give it a bulged look.
  6. Pierce the base with a fork.
  7. Grease the baking tray and place butter paper over it. Grease the butter paper also.
  8. Place the pizza bases on it and cover them with a wet cloth and rest them for 2 hrs.
  9. After that bake them in a preheated oven at 200°C for 5-7 mins.
  10. For Pizza crust / filling mix chicken pieces with salt chilli flakes ginger garlic paste crushed peppercorns lemon juice for marination
  11. Heat oil in a pan over medium flame and fry the marinated chicken for 8/10 mins
  12. For pizza sauce boil the slitted tomatoes for 2 mins and then take out, cool down and peel off the skins.
  13. Blend them in a blender
  14. Heat oil in a pan and fry garlic, add onion slices, oregano basil chilli flakes peppercorn salt sugar tomato ketchup and mix well
  15. Add blended tomato to it and mix well, cook for 15 mins over low flame with lid. You can store it for 2/3 days in a fridge.
  16. Finally spread pizza sauce over two pizza bases, add chicken over it, add capsicum belle pepper onion olives grated cheese oregano mixed herb

Impress your crowd this season with a delicious pizza topped with fire-roasted corn, chicken and sweet red peppers finished off with a tangy BBQ drizzle. Boneless chicken chunks are put on a pizza for a delicious taste. BBQ Chicken Pizza, with tender grilled chicken, lots of cheese and a homemade sauce, is better This BBQ Chicken Pizza with cilantro reminds me of a pizza we used to order at a local place when. I get the chicken in its marinade and make the pizza dough, which always benefits from a slow rise in the fridge. Download Chicken pizza stock photos at the best stock photography agency with millions of premium high quality, royalty-free stock photos, images and pictures at reasonable prices.

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