In the Kitchen :: Five Spring Cocktails

Vodka Lavender Lemonade by The Effortless Chic

This warm spring weather {it's over eighty degrees here today!!} has me ready to sit outside with friends and cocktails.  Thankfully I'll be doing just that this weekend, as I'm currently en route to the beautiful Greenbrier!  As much as I love to try new recipes, I rarely make cocktails at home.  We typically stick to a bottle of wine and leave the craft cocktails to the pros.  However, these five recipes have me aching to host a party with of of these signature drinks...all of which are light, fresh, and perfect for spring.  Enjoy!

Peach Rosemary Lemongrass Cocktail by Apartment 34

Blackberry Basil Fizz by Coco and Mingo

Sotol Swizzle by Honestly YUM

Pineapple Mint Agua Fresca by Apartment 34

Recipe :: Blackberry Lavender Scones

I remember being a little girl and my mom asking me to go out into the garden to pick some fresh rosemary for dinner.  Walking barefoot through the yard, I stopped to smell my favorite flowers and wander through the herb garden.  After a few tries I found the rosemary and ran inside to give it to my mom for the dish she was making.  As we sat down for dinner we bit into the tender grilled chicken and noticed it had a rather unique, floral flavor.  It was then my mom realized that I had grabbed the lavender, not rosemary, and subsequently one of my favorite childhood dishes, "Lavender Chicken," was created.

Years later, although I have finally learned the difference between rosemary and lavender, I still am drawn to the fragrant aroma of lavender.  While it may not be for everyone, I absolutely love the flavor and depth it brings to a recipe - especially baked goods.  So today I will be sharing with you one of my favorite scone recipes from Joy the Baker that I first made last year on Mother's Day.  This recipe can be adapted numerous ways, I am envisioning lemon poppy seed, strawberry rose petal, raspberry dark chocolate...the list goes on and on.  Enjoy!

Blackberry Lavender Scones {recipe via Joy the Baker}
Makes 10-12 large scones

INGREDIENTS
3 cups all-purpose flour
1/3 cup granulated sugar
1 tablespoon dried lavender
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
3/4 cup cold unsalted butter, cut into small cubes
1 large egg, lightly beaten
3/4 cup cold buttermilk
1 cup fresh blackberries
1 beaten egg and granulated sugar for sprinkling on top before baking

Place a rack in the upper third of the oven and preheat to 400 degrees F.  Line a baking sheet with parchment paper and set aside.

In a mixing bowl, sift together flour, sugar, lavender, baking powder, baking soda, and salt.  Cut in butter (using your fingers or a pastry cutter) until mixture resembles a coarse meal.  Work the butter into the dry ingredients until some of the butter flakes are the size of peas and some are the size of oat flakes.  

In another bowl, combine egg and buttermilk and beat lightly with a fork.  Add to flour mixture all at once, stirring enough to make a soft dough.  Fold in the blackberries.

Turn out onto a floured board and knead about 15 times.  Roll or pat out into a 1-inch thickness.  Cut into 2-inch rounds using a round cutter or cut into 2×2-inch squares.  Reshape and roll dough to create more scones with excess scraps.  Place on an ungreased baking sheet.  Brush lightly with beaten egg and sprinkle with granulated sugar.

Bake for 15-18 minutes or until golden brown on top.  Serve warm.  Scones are best the day they’re made, and though they can be frozen and lightly reheated in the oven if you need a future treat.

Recipe :: Berry Crumbles

My Mom's specialty has always been her Apple Pie.  Flakey, buttery, and the perfect combination of sweet and tart, it is the highlight of any holiday feast.  However, my Dad's take on the fruit-filled dessert {his favorite} is a more simple but equally delicious cobbler {I believe the recipe he used was from the infamous 1970's cookbook "The Vegetarian Epicure"}.  Over the years I have eaten countless cobblers with my dad, and because of that whenever I make one I can't help but feel like I'm back at home having a '24' marathon with my him {we were totally addicted}.

I love a good cobbler because it is easy to adjust the portion size {Ryan and I definitely don't need to finish an entire pie just the two of us} and the topping is much less labor intensive to make than a homemade pie crust.  For those nights where you finish dinner and decide you just need something sweet to finish up the meal, you can prepare and bake it in a little over an hour...just the right amount of time to get cuddled up on the couch with a good book or movie.  Is there much better than a spontaneous dessert?  I think not.

Today I want to share with you my recipe for a super simple Berry Crumble, the perfect sweet treat for you and your Valentine {these Chocolate Pots de Creme being another irresistible option}.  I adapted the recipe from my trusty "Barefoot Contessa at Home," cookbook...swapping peaches and blueberries for a combination of blackberries, raspberries, and blueberries.  Feel free to change out the fruit based on what's in season or in your fridge.  Serve with a scoop of ice cream and celebrate love!

Berry Crumbles {recipe adapted from "Barefoot Contessa at Home"}
Serves 5-6

FOR THE FRUIT
2 pounds mixed berries {I used Trader Joe's frozen berries, but any combination of fresh works too}
2 teaspoons grated lemon zest
2 tablespoons freshly squeezed lemon juice
1/2 cup granualted sugar
1/4 cup all-pupose flour

FOR THE CRUMBLE
1 cup all-purpose flour
1/3 cup granulated sugar
1/4 cup light brown sugar, lightly packed
1/2 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/4 pound (1 stick) cold unsalted butter, diced

DIRECTIONS
Preheat the oven to 350 degrees.

Place berries in a large bowl {if using frozen, make sure they are dethawed}.   Add the lemon zest, lemon juice, granulated sugar, and flour.  Toss well.  Allow the mixture to sit for 5 minutes.  Spoon the mixture into ramekins or custard cups.

For the topping, combine the flour, granulated sugar, brown sugar, salt, cinnamon, and the butter in the bowl of an electric mixer fitted with a paddle attachment.  Mix on low speed until the butter is the size of peas.  Rub the mixture with your fingertips until it's in big crumbles, then sprinkle evenly over the fruit and bake for 40-45 minutes, until the tops are browned and crisp and the juices are bubbly.  Serve warm or at room temperature.

If you want to make these early, store the unbaked crumbles in the refrigerator and bake before dinner.  Enjoy!