Tagged: Recipe Box

  • The Dirt | 2014 | Week no. 16

    The Dirt is our version of a weekly link roundup, where we share what's currently capturing our interest around the web. This week, we're putting the spotlight on Easter! Hope you'll enjoy, and feel free to share what you're reading in the comments. We'd love to hear from you!

    We’re amazed by the number of hues in this all-natural eggshell ombre. (via Apartment Therapy)

    Wouldn’t this pastel cake make the perfect Easter dessert? (via Sweet Paul)

    A history lesson about one of our favorite blooms for the Easter table. (via Design*Sponge)

    Which dishes would you serve from this board of Easter dinner inspiration? (via NYT)

    136 years of tradition at the White House Easter Egg Roll. (via White House History)

    Shibori-inspired eggs dyed with indigo. (via Tuts+)

    Once we're done dyeing eggs, we'd love to hop over to this weekend workshop at Georgia's 3 Porch Farm. (via Gardenista)

  • One of our favorite early spring finds at the farmer's market, stalks of bright red rhubarb remind us that a vibrant season is about to begin. We're toasting spring this week by shaking up a cocktail infused with tart Rhubarb Hops Syrup from Quince & Apple. Our Spring Rhubarb Mojito was too pretty for just a single picture, so we headed to the kitchen to create a recipe video. Take a peek above to see our cocktail in the works, and find the complete recipe below.

    Spring Rhubarb Mojito
    Makes 1 pitcher (about 6 drinks)

    1 bunch fresh mint
    8-10 limes, juiced with pulp
    1/2 cup Rhubarb Hops Syrup
    1/4 cup Elderflower Cordial
    1 1/4 cups white rum
    2 cups club soda
    Mint sprigs for garnish
    Lime wedges for garnish
    Fresh rhubarb for garnish

    Place fresh squeezed lime juice, mint and sugar into a pitcher. Muddle to release mint oils, mashing well and allowing sugar to dissolve. Add rhubarb syrup, elderflower cordial, and rum. Stir gently. Add club soda just before serving. Pour over ice, then garnish with fresh rhubarb, mint, and/or lime to complete this sip of the season. 

  • Sweet Sips

    January 22, 2014

    Recipe Box
    , In the Kitchen

    This Valentine's Day, we're toasting the ones we love with a pair of rose-infused cocktails. Our first drink, the Valentine Rose, derives its floral flavor and pastel color from homemade rosewater simple syrup. For those who prefer a tart cocktail, our Rosy Elderflower Pucker pairs a sparkling pressé with a splash of zesty limoncello and a lemony sugar rim. Read on for both recipes. 

    Valentine Rose

    Rose Simple Syrup
    4 cups granulated sugar
    2.5 cups water
    Juice from 1 lemon
    1/2 cup rosewater 

    Boil water and sugar in a saucepan for around 10 min, stirring occasionally. Add lemon juice and rose water, then simmer for an additional 10 minutes, stirring occasionally. Let cool, then use immediately or store in a clean container that is well-sealed. (We used a Weck jar for storage.)

    Valentine Rose (makes 4 servings)
    6 tablespoons fresh-squeezed grapefruit juice
    8 fresh mint sprigs, plus extra for garnish
    1/3 cup rose syrup
    Vodka (to taste)
    Lemon slices for garnish

    Place ice in a cocktail shaker, then add vodka, mint sprigs, grapefruit juice, and rose syrup. Shake well (for at least 20 seconds), strain ice and mint, then serve over ice with a lemon slice and mint sprig for garnish.


  • Frost Bites

    January 15, 2014

    Recipe Box
    , In the Kitchen

    Frost Bites

    Seeking hearty yet healthy options for cold-weather snacking, we asked our café chefs to share some simple recipes for their favorite "frost bites." The result was a savory pair-- Roasted Beet & Goat Cheese Dip with Pumpkin Seed Cakes from Styer's chef Keith Rudolf, and crispy, flavorful Everything Bagel Crackers from chef Jared Frazer in Westport.

    Roasted Beet & Goat Cheese Dip with Pumpkin Seed Cakes

    Roasted Beet & Goat Cheese Dip
    1 bunch baby red beets
    1/4 cup goat cheese, softened
    1 tablespoon finely minced chives
    1 teaspoon extra virgin olive oil
    Splash sherry vinegar
    Salt & white pepper to taste

    Preheat oven to 375 degrees. Remove green tops from beets (reserve the greens for a stir fry or salad). Place beets on aluminum foil and drizzle with olive oil, then fold the foil into a package around them. Roast for one hour, until beets have softened, then place in the refrigerator to chill. Once beets are chilled, peel and chop roughly.

    Place chopped beets, goat cheese, and sherry vinegar in a food processor and purée until smooth. Once puréed, add chives, salt, and pepper. Transfer to serving bowl then drizzle with olive oil.


  • As we ring in a brand-new year, we're mixing up a classic winter drink with thousand-year-old roots in England. Both a traditional toast and the drink used for toasting, the term “wassail” comes from the Old English salutation “Waes Hail,” meaning “be you healthy.” In southern England, a region known for apple cider production, medieval farmers began each year by singing and toasting their apple trees with wassail—a mulled punch made using cider, wine, or mead. The ceremony was said to awaken the apple trees and scare away any evil spirits, ensuring a bountiful harvest the following autumn. The good-spirited tradition also spread to cities, where wassailers took bowls of warm punch from house to house or served it at New Year celebrations. Read on to find our favorite recipe for toasting a year filled with good fortune.


  • Vegan Superfood Hot Chocolate with Free People

    With the season of festivities and feasts underway, we were thrilled when our friends at Free People shared a recipe to satisfy our sweet tooth and offer some healthy benefits. Their Vegan Superfood Hot Chocolate is packed with antioxidant-rich almond milk, energy-boosting maca root, and a few pinches of spice that enhance the immune system. They call  it superfood, we call it reason enough to blend up a batch tonight. See the recipe below, and then stop by Free People's BLDG 25 blog for more on the health benefits of this winter warmer.

    Vegan Superfood Hot Chocolate
    c/o Free People

    1 cup unsweetened almond milk
    1/4 cup soaked chia seeds
    2 tablespoons raw cacao
    1/2 tablespoon raw coconut sugar
    2 teaspoons maca root powder
    1 teaspoon cinnamon
    Pinch sea salt
    Pinch cayenne powder

    Combine all ingredients in a blender or food processor and mix on high until you reach an even consistency. Heat over the stove or in the microwave, pour into a pretty mug, and enjoy! This recipe makes one serving, but you can add in extra almond milk to dilute. You can also vary the amount of sugar as desired.

  • As we picked our go-to bakers' gifts from the terrain kitchen, we couldn't think of anyone better to give them a test-run than one of our own favorite bakers, chef and food writer Aran Goyoaga. For something simple and delicious during the hectic holidays, Aran created this Cranberry & Pistachio Cake recipe especially for us. She says, "This is the type of cake I like to eat any time of the day. You can serve it as an afternoon snack, for breakfast, or for dessert. It's a great basic recipe that's very forgiving and very simple to make-- literally two bowls and a whisk. It's also gluten and dairy free, which is an added bonus in my case. Plus, the cranberries and pistachios make it very festive. I think it's especially good if you add pieces of candied citrus, then toast and serve with whipped cream."


  • During his recent visit to terrain at Styer's for an evening of cocktails and crafts, Paul Lowe of Sweet Paul Magazine mixed up his signature "Norwegian Wood" cocktail that got rave reviews from attendees. Paul told us, "This cocktail works perfectly for big parties, because it's an easy, 'throw everything into a large bowl' recipe. It's sweet, with a little kick from the rosemary, so everyone loves it. Originially, I called it the "Anne-Frid," after my favorite ABBA singer-- she's from Norway, like me. I changed the name a while back to something more earthy that matches the flavors of the drink."

    Customize your cocktail with seasonal berries and fruits, or spice things up with a flavored simple syrup. To make your own syrup, boil equal parts sugar and water with cinnamon, lemongrass, herbs, chili, or any other ingredient you like, then cool before it's time to mix your drinks.