Ginger Lovers Listen Up!

Ok, so I love ginger! I can't help it! Not only does it pack a punch of flavor and is used in many cuisines around the world, it has medicinal uses too. You will find it in cookies, candies and cakes as well as carbonated beverages like ginger beer (not to be confused with ginger ale). It is said to be a great digestive aid and an effective cure for congestion, cough and cold.

If you are feeling the need for a ginger fix, I highly recommend that you run out immediately and get yourselves a pint of the new Häagen-Dazs Five ginger ice cream! Five is the new line by Häagen-Dazs that uses only 5 ingredients per flavor and has less fat than their regular ice cream. I mean it is incredible! Goes perfectly with a summer fruit crisp or heck, just all by itself!
So c'mon live a little! Life is too short not to enjoy this delectable indulgence!

Dinner with friends

I recently rang my sister who happens to be ace at entertaining, because I needed an idea for a fun appetizer to bring to a dinner party I was going to this weekend. And just like clockwork she came through! This recipe was a major hit. Thanks Epicurious.com! And thanks MB!

Brochettes of Melon, Prosciutto, and Fresh Mozzarella

• 1/3 cup (packed) fresh basil leaves plus sprigs for garnish
• 1 medium shallot, quartered
• 1/2 cup olive oil
• 1 small (about 2-pound) cantaloupe, halved crosswise, seeded, cut into 6 wedges, peeled
• 6 small fresh water-packed mozzarella balls or one 8-ounce ball,* drained
• 6 thin slices prosciutto, cut in half lengthwise, gathered into ruffle
• 6 8-inch wooden skewers

Using on/off turns, puree olive oil, 1/3 cup basil, and shallot in processor until basil and shallot are finely chopped.

Cut each cantaloupe wedge crosswise in half. If using large mozzarella ball, trim and cut into 6 cubes. Alternate 1 melon piece, 1 piece ruffled prosciutto, 1 mozzarella ball or cube, 1 more prosciutto piece, and 1 more melon piece on each skewer. (Can be prepared 2 hours ahead; cover and refrigerate. Bring to room temperature 15 minutes before serving.)

Arrange skewers on platter. Drizzle with basil oil and sprinkle with cracked black pepper. Garnish with basil sprigs.

*Available at Italian markets, cheese shops, and some supermarkets.

Beer with Buddies

I am not much of a beer connoisseur but on a recent excursion to The Map Room in Chicago, I tried a raspberry beer from Belgium and all I can say is it was like a glass of pure raspberry essence. Not sweet at all but you really get the sense that you are drinking a pint of raspberries! My friend described it as "dessert in a glass".


Long before hops were common in most beers, various fruits and vegetables were used to season beers. The acidity of Lambic beers blends perfectly with raspberries.

Taste: Magnificent aroma, delicate palate of raspberries with undertones of fruity acidity; elegant, sparkling clean natural taste.

Style: Raspberry Lambic.

Color: Rose. Serving suggestions: Chocolate desserts (especially chocolate decadence), fresh raspberries, ice cream with a raspberry demi-glaze sauce, créme caramel, baked Alaska, Olympia oysters, caviar. Serve in flute-shaped Lambic glasses at 45 degrees.

Mixers: the Essentials to Summer Cocktails

Q Tonic is hands down the BEST tonic water I have ever had the pleasure of mixing in my Grey Goose.

Unlike other tonic waters, Q Tonic is made with:

• Hand-picked quinine from the Peruvian Andes
• Organic agave as the sweetener
• 60% fewer calories than regular tonic water
• All natural ingredients
• No high fructose corn syrup
• 85% lower glycemic rating than other tonic waters

Q Tonic tastes clean and crisp, as tonic water was intended, with a quick sharpness and a gently rounded sweetness. The bottle is perfectly proportioned for one proper drink.

And there’s a reason it’s called tonic. Q Tonic’s natural quinine is believed to improve circulation and accelerate digestion. For centuries natural Peruvian quinine has been used by naturalists and herbalists to improve health, increase energy, and stimulate blood flow.**

Click here to find it in your area. You won't regret it!

**excerpted from the Q Tonic website.

Stelton Vacuum Jugs

These oh-so-stylish, streamlined and simple Danish vacuum jugs are the clever design of Erik Magnussen for Stelton. I have been eying these for some time now and just may have to splurge! The hefty price tag is worth it because this perfect pourer, with its clean-lined exterior, was 6 years in the making for this clever designer.

A stickler for detail, Magnussen spent a great deal of time agonizing over the finer points of the jug's practical and aesthetic construction. Which is why, despite being made of only two components, (a hard-wearing colorful plastic container and a glass lining with an easy-to-operate lid with a rocking stopper), this a must have serving piece for your next party, brunch or get together. Or just leave it out on display. The real question is, what color should I get? These are available at Tarzian West in Brooklyn NY, Bloomingdale's, and Amazon.

Shaved Fennel, Radish & Walnut Salad

I have been eating a lot of salads this summer and this is one I happened to put together with what I had in the fridge at the time:

1 small head of romaine hearts
1 head of endive, chopped
2 radishes, thinly sliced
1/2 head of fennel, sliced very thinly (on a mandoline if possible)
1/2 medium red onion, sliced thinly
1/4 cup toasted walnuts
parsley leaves and fennel fronds for garnish
walnut vinaigrette (recipe follows)

In a large bowl, tear romaine hearts in large pieces and add the remaining vegetables.
Top with toasted walnuts and drizzle with vinaigrette to taste. (Add feta, goat or blue cheese if desired.)

Walnut Vinaigrette (adapted from The Greens Cookbook by Deborah Madison)

1 tablespoon sherry vinegar or red wine vinegar
1/4 teaspoon salt
1 small shallot, finely diced
4 tablespoons virgin olive oil
1 teaspoon walnut oil, or more, to taste

Combine the vinegar, salt and shallot in a small bowl, stirring to dissolve the salt. Whisk in the oils slowly to emulsify. Taste and adjust the ingredients if necessary.

Brooklyn in July

I can't believe that in the 5 or so years that Franny's has been open in Brooklyn, that I had never been so it was high time for me to go see what all the fuss was about! They have the most wonderful and unusual pizzas with the thin crust that I happen to love. They don't overdo it on the toppings either, they are very light and fresh (if pizza can be light!). We had the Buffalo Mozzarella, Garlic and Basil Pizza. Check out the zucchini salad that Allyson and I shared. I guess I should have shot the pic before we started devouring it! Next time I am back in Bklyn I will be sure to go back!

Franny's just opened a new place on Flatbush called the Brooklyn Larder. Dad and I stopped in to check it out and get a bite to eat. We had some really great sandwiches. Here is a peek at the inside. It's very clean and minimal. They have some really cool new packaged food products showcased and I happened to love the packaging on this Piri Piri Sauce. (for those of you who don't know what Piri Piri Sauce is....it's the East African hot sauce made from dried and soaked piri-piri chillies that is a staple condiment used to accompany many East African soups and stews. Though the origin of this sauce is probably Portuguese, it is now well established as a popular East African condiment and is considered an essential accompaniment to any meal these days).

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