Time for Fall salads

First Fall Salad

Well it is fall (not in Houston) but hey I have fresh figs and kumquats from the garden so……

Fig Salad

10 each           Figs, trimmed and quartered

2 each             Kumquats, thin sliced

¼ cup               Fennel, shaved

1 T                   Almonds, chopped

¼ cup               Queso Fresco, crumbled

1 T                   Balsamic Vinegar

1 T                   Olive oil

1 T                   Local Honey

To taste           Kosher Salt & Pepper

1.     Scatter the figs, kumquats and fennel on a platter, arrange casually

2.     Sprinkle almonds and cheese over the platter

3.     Drizzle balsamic, olive oil and local honey over the entire platter

4.     Season with Kosher salt and fresh ground pepper

5.     Serve and enjoy

Avocado Persimmon Salad

What a great taste combination, combining the sweetness of a ripe persimmon with the creaminess of avocado and the crunch of pistachios, just too good not to share the recipe.

Ingredients

1/2 each    Ripe California Avocado, sliced
1 each       Ripe Jiro Persimmon, peeled, sliced and seeded
1/4 cup      Red Onion, sliced thin
1 T            Avocado Oil with lemon
1 tsp          Citrus Vinegar (Calamansi if available)
1 T            Pistachios, chopped
To Taste    Kosher Salt & Fresh Ground Black Pepper


Arrange the thin slices of persimmon intermingled with the avocado slices, scatter the red onion slices over the plate.
Drizzle the oil over entire plate, then sprinkle the vinegar
Top the salad with the chopped pistachios, season with the salt and pepper
Serve immediately! For a great bright flavor in this colder weather

It is Fall - what we are drinking right now?

Blackberry Mule

What we are drinking right now – for Fall

We have been really enjoying the somewhat cooler weather here in Houston. (Temps south of 90 always good with lower humidity. Blackberry Mules – a tasty way to enjoy a cooler evening on the patio. Here is our recipe

Blackberry Mule

2 oz.                Tito’s Vodka

1 oz.                Fresh Lime Juice

½ oz.                Simple Syrup

¼ oz.                Balsamic Vinegar

5 – 6 ea.          Fresh Blackberries (or substitute 1 oz. Tropics Mixology Wildberry Acai)

as needed       Crush Ice

2 oz.                Goslings Ginger Beer

1 ea.                Lime wedge

1.     Build in a copper mug, add the Tito’s, lime juice, simple syrup, balsamic and the blackberries, muddle until well combined

2.     Fill with crush ice

3.     Top with ginger beer, stir once

4.     Squeeze lime wedge and serve

*Note if using the Wildberry Acai omit muddle and simple stir to combine

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