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Food Styling
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There are cocktails and then there are cocktails with a bit more love and detail. Yes this recipe takes a little time to prepare but trust me its worth the time and effort.  The floral notes paired with the lemonade and the kick of the booze is sure to be a drink to remember.  If you are like me you will top off your cocktail with a little extra Titos!!!

“Drink Responsibly”

Hibiscus Spiked Lemonade

Makes: 2 Cocktails

Ingredients

8 dried hibiscus flowers

1/4 cup hot water

2 1/2 ounces Titos vodka (or your favorite vodka)

1 ounces simple syrup

Lemonade homemade (or you can get store bought)

Ice

Dragon Fruit (garnish)

 

Directions

1.       Place the hibiscus flowers into the hot water. Use a spoon to submerge the flowers and let them steep for 10 to 15 minutes. Stir occasionally to help release the pigment and flavor. Use your spoon to remove the flowers from the water; let cool for 20 min and reserving two flowers for garnish.

2.       Pour 1 1/4 ounces of vodka and 1/2 ounce simple syrup into each glass. Fill almost to the top with lemonade. Add crushed ice. Pour the hibiscus tea over the ice and let it bleed into the cocktail.

3.       Garnish with Dragon fruit. Serve as is, or give the cocktail a quick stir to distribute the tea.

Notes

Hibiscus tea can be made in advance. Simple Syrup: Simmer together 1/2 cup water + 1 cup sugar in a sauce pan over medium-high heat until the sugar dissolves. Remove from the heat and let cool and can be stored in refrigerator up to seven days.

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Recipes, Tips
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Chocolate covered strawberries just might be the most known edible treat on Valentine’s Day. You can compliment the strawberries with flowers,  champagne and a candlelit dinner to create a wonderful evening for you and that special person. Making the “Chocolate Covered Strawberries” yourself is a good display of time and attention; which I am sure will be appreciated.  So what is the secret to making the perfect chocolate covered strawberries at home? Patience!  Check out the steps below and most of all have fun doing it.
Happy Eating! Chef Mark

Chocolate Covered Strawberries

Preparation Time – 5 minutes
Cooking Time – 15 minutes

Ingredients
1lb Fresh strawberries
12oz Milk or Dark chocolate pieces
12oz White chocolate pieces
2 tbsp Vegetable oil (1 tbsp per type of chocolate)

Parchment paper

Garnish (optional)
1/4 cup Finely chopped nuts

Instructions

 

Prepare Strawberries
Wash strawberries under cold running water and let drain completely.
Wipe them well to drain any excess liquid – Wipe each strawberry with a paper hand towel. Then air dry!


If the strawberries are not completely dry, any drop of water that falls into your chocolate will compromise the chocolate.

 

Melt Some Chocolate
Create a double boiler with a small pot and glass bowl. Be sure not to let the water to touch the glass bowl when boiling.

Alternatively: Microwave for about 30 secs to one minute until completely melted.
Add vegetable oil to the melted chocolate – stir well.
This will thin the chocolate giving you a smooth and shiny finish. Plus a thinner chocolate consistency makes it easy to dip the strawberries.

**Follow these same steps for the white chocolate**

 

Dip Strawberries
You can pick a strawberry by the stalk (green) and dip into the chocolate. (Note: you can also use a toothpick to dip the strawberries- see picture)
Hold it above the chocolate for a few seconds to let excess chocolate drip.


Gently rub the back of the strawberry over the edge removing any excess
Place on a parchment paper leaving enough room between each one of them.

 

Optional Decoration Step:
Place remaining chocolate from the bowl in a piping bag and use a rubber band to hold tight. (You can find these bags at your local craft/party store)

Cut the tip off the bag and gently drizzle the chocolate over the strawberries back and forth.

 

Chill Strawberries
Place the tray in the fridge for 20 minutes until the chocolate is set.

These will stay well in the fridge for up to 3 days.
As the strawberries lose their freshness the chocolate will start to crack and fall off.

 

“Love is a force more formidable than any other. It is invisible – it cannot be seen or measured, yet it is powerful enough to transform you in a moment, and offer you more joy than any material possession could. ”
Barbara De Angelis

 

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Recipes
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There is popsicles and then its “Adult Champagne Popsicles”.  I am sure many of us ate popsicles growing up and some of us do now; however this recipe is a whole new level of deliciousness. Something about the bubbles in the champagne mixed with the fruit makes this tasty treat great for any occasion or no occasion at all. As spring is on the horizon this is welcome break along with the weather!

Happy Eating!

Champagne Popsicles

Yield: Makes 10 popsicles

Ingredients:

1 Bottle Champagne ( I used McBride Sisters Brut Rose)

1 1/2 cup Berry Lemonade

1/2 cup vodka (I used Three Olives Rose Vodka)

1 tablespoon agave

8-10 oz of mixed berries, apples and peaches

4-6 springs of mint

Directions:
In a mixing bowl slightly whisk Champagne, vodka, agave and lemonade. Layer each well with a variety of fruit and torn pieces of mint. Cover top of popsicle mold with foil (if you do not have plastic mold). Create a hole in the center of each well just large enough to insert a popsicle stick; insert popsicle stick. Transfer to freezer and chill until frozen solid, about 2-4 hours (time may vary according to freezer type and how full it is).

 

 

“You’re only here for a short visit. Don’t hurry, don’t worry. And be sure to smell the flowers along the way.” —Walter Hagen

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Recipes
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We are now 10 days into the new year and many of you are looking for easy healthy ways to grab food on the go!  I personally am not the biggest breakfast eater however I understand that it is the most important meal to start your day. Mini egg frittata’s are a great way to meal prep breakfast on the go and can be done in advance 2-3 times a week. My recipe is simple and easy and does not require a lot of time.  You can practically put any of your favorite vegetables or meat into the eggs and if you want a more healthier version use egg whites.  Let me know what you think…. Happy Eating!

Mini Egg Frittata

Serves: 12 muffins

Prep: 10 minutes

Cook: 15 minutes

Ingredients

Approximately 10-12 egg whites (16 ounce container of egg whites)
1-1.5 cups of grated cheddar (or your favorite cheese)
2 bell peppers, chopped
1 large handful of fresh spinach, chopped
1 teaspoon
Fresh cracked pepper

Optional:

Bacon, broccoli, tomatoes, onions, etc.

Instructions

  1. Mix the chopped peppers and spinach together in a bowl.
  2. Sprinkle with the no salt seasoning and toss to coat.
  3. Generously coat a 12 cup muffin tray with nonstick cooking spray.
  4. Divide the veggies among the cups and top each with a generous sprinkling of cheese.
  5. Pour the egg whites evenly over the veggie cups and add a pinch of salt to each.
  6. Bake at 350 degrees for 15-17 minutes or until the eggs are set and just golden.