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If you are into craft cocktails at all you’ve probably seen St Germain as an ingredient on the menu quite often.  St. Germain is a liqueur made from French elderberry flowers. The Coopers Spirit Co. originally introduced the drink in 2007 to fanfare and many accolades.  The flowers are harvested during just a few weeks in spring and each bottle of St. Germain is individually numbered to reflect the year the flowers were picked.  While the company says it has hints of pear and citrus, whenever I smell it I get notes of lychee!  While I don’t think it has the same taste as lychee, it certainly has the aroma.   It is a unique, lovely taste and I’ve been adding it to my favorite bubbles whenever I can.

st germain cocktail


I’ve found it’s really wonderful combined with a couple of key ingredients and it’s very simple to quickly mix up a refreshing cocktail or two.




3 oz cold Cava
1 oz cold St Germain
squeeze of fresh lime

Combine all  ingredients in wine glass and serve.





1 oz St Germain
1 oz your favorite gin
squeeze of fresh lime
Your favorite sparkling water

Combine first three ingredients (don’t forget the fresh lime, it’s important!) and mix well.  Pour over ice and top off with  3 to 4 ounces of sparkling water to taste.

After you take your first sip, let me know what you think!


I scream, you scream.  We all scream for ice cream!   I just had to.

Butter pecan ice cream
This summer, I’ve started making ice cream at home and documented my first two batches!  What I love about this is how customizable it is. For instance, if you want to limit your sugar intake, make your ice cream with agave, honey, stevia, or maple syrup instead!

Ice cream maker
I made a batch of butter pecan and a batch of green tea ice cream by tweaking a basic custard recipe.

green tea ice cream
Here’s what you need and what to do to make the basic ice cream base.

Ice cream base

  • 2.5 cups half & half
  • 1 tsp vanilla
  • 3 large eggs
  • 3 tsp Stevia (in the raw)  (or use your favorite sweetener)
  • 1/4 teaspoon coarse salt
  1. Combine half & half and vanilla in a medium sized pot. Bring mixture to a simmer over medium-high heat, stirring occasionally; remove from heat.

  2. Whisk together eggs, stevia, and salt in a large bowl. Gradually whisk in half of milk mixture. Pour egg-milk mixture back into pan and cook over medium heat, stirring constantly, until thick enough to coat the back of a wooden spoon, 6 to 8 minutes.

  3. Pour custard through a fine sieve into a bowl set in a larger bowl of ice water; . Let cool, stirring occasionally. Cover and refrigerate until cold; Pour into ice cream maker and follow manufacturer instructions.   I used a Cuisinart machine and churned mixture for 25 minutes.

*For the butter pecan, I added in roasted pecans (roasted in butter and brown sugar) in the last 5 min of churning.   For the green tea ice cream I added organic matcha green tea powder to the custard mixture while cooking.



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