Strawberry and rhubarb is probably one of the best early-summer duos we can imagine. In honor of World Gin Day (June 13), we created this delicious Strawberry Rhubarb Gin Fizz that will have you tasting summer no matter what time of year it is.
Unless you already have some rhubarb gin in your bar collection, this will take some time (potentially several weeks for the infusion), but if you stock up on rhubarb while it’s in season and infuse a big batch, you’ll be able to enjoy this tasty and refreshing beverage all year round.
Cut rhubarb stalks into small (about 1 cm) pieces.
Place into large jar and add sugar.
Seal the jar and shake to combine. Leave overnight to allow time for the sugar to pull the juice out of the rhubarb.
After 24 hours, add the gin and shake again.
We infused our gin for about 3 weeks, but depending on your preference you may want to let it infuse for a longer or shorter duration. Give the jar an occasional shake throughout the process and taste often! When it has reached your desired level of flavor, it’s done! We’ve heard of infusing as long as 4 weeks, and as short as 12 hours.
When you decide your gin is ready, it’s time mix up a delicious Strawberry Rhubarb Gin Fizz!
Due to the recent Safer at Home order put in place to help stop the spread of COVID-19, many of us will be spending Easter alone or just with immediate family. If you’re in need of a simple recipe for a low key Easter brunch, look no further than this delicious Bacon Mushroom Spinach Quiche!
This recipe was adapted from a variety of quiche recipes on wisconsincheese.com, so if this recipe doesn’t quite appeal to your taste preferences, check out their website for more ideas!
3/4 cup heavy whipping cream
3/4 cup milk
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups (6 oz) shredded aged white cheddar cheese
1 cup chopped baby spinach leaves
1 cup sliced cremini mushrooms
1/2 cup chopped cooked bacon
Preheat oven to 350 degrees.
Whisk the eggs, cream, milk, salt and pepper in a large bowl.
Stir in the cheese, spinach, mushrooms, and bacon.
Pour into a greased 8×8 casserole dish.
Bake for 50-55 minutes or until center is set and a knife inserted near the center comes out clean.
Let stand for 5-10 minutes before serving.
Serve with orange slices and Beetology beet & berry juice to compliment the savory eggs, bacon, and cheese.
Let us know in the comments how you’re planning to celebrate Easter this year!
Brunch. One of the best parts of the weekend. We recently visited Vintage Brewing Company at their Capitol East location (previously Tangent) to try out their new brunch menu. Needless to say, we were quite impressed.
We started off with a round of brunch cocktails. We enjoyed a variety of unique signature cocktails such as the Woo Girl 2.0 and Friends of Dorothy. We also tried their award winning Bloody Mary which did not disappoint.
The Woo Girl 2.0 is Hendricks Gin, St. Germaine, Cava, lime juice, and Bitter Truth cucumber bitters. Friends of Dorothy is Plantation Pineapple rum, house-made grenadine, lime juice, ginger beer, mint, and Bittercube Jamaica #2 bitters. These cocktails differed quite a bit from the classic brunch cocktails we’re used to, but we loved the creativity here! We also shared an order of cheese curds.
For our main meal, we couldn’t decide between savory and sweet so we chose both! Our sweet selection was the French toast which came with fresh strawberries and blueberries and was topped with local maple syrup and powdered sugar. To die for! On the savory side of things, we went with the Breakfast Flatbread which was topped with roasted bell peppers, onions, carrots, scrambled eggs, goat cheese, cheddar jack, garlic aioli, and scallions.
After our meal, the general manager gave a quick tour of the new, updated space since the name change. They added a lounge with the classic Vintage fish tank and repainted the space in a lighter color to help it feel more bright and open.
We love the new atmosphere and of course, the new menu! We definitely recommend checking out the new Capitol East location for brunch as soon as you can!
One of our favorite snacks and drink pairings is a charcuterie board. There are so many different options for foods to include, and the variety of tastes and textures is sure to please any palate.
There are also many ways to design and create your own board — the possibilities are endless! We put one together for family and friends at Lauren’s sister’s Fall Fun Day event! Below you will find a step-by-step for the charcuterie board we built.
We started with two blocks of Toscano cheese from Trader Joe’s: one soaked in Syrah, and one dusted with cinnamon. Two perfect cheeses for fall! Then we added two small ramekins for pickles and olives and built the “salami river.” We folded the salami in half twice and then placed each piece facing opposite the last to create this beautiful river flowing across the board.
Next, we added some fall fruits: Bosc pears and dried apricots! We also added a round of Gouda cheese. You can never have enough cheese, right?
To finish it off, we added a couple of cracker varieties and the last of this season’s fresh blueberries and red and yellow raspberries! Here are a few more looks at the finished product:
This charcuterie board was absolutely delicious and was a big hit at the Fall Fun Day event this weekend, as you can see below! 🙂
Like we said before, the possibilities for your charcuterie board are endless. Aside from the meats and cheeses, other things you can include are fruits and veggies, nuts, jams, mustard, or honey. We hope this gives you some inspiration to start making your own!
If you try it out, or you’ve made and enjoyed cheese and charcuterie boards before, let us know your favorite thing to include on one in the comments below!
This week we are talking smoothie bowls! This has been a big trend for a while now, so we decided we wanted to share some of our favorite recipes and combinations too!
A good smoothie bowl starts with a good smoothie! Here’s what you’ll need:
A base ingredient to help the smoothie be thick and creamy such as bananas or Greek yogurt.
A splash of liquid to help get the blender going. You can use a variety of juices but lately we’ve been using non-dairy milks such as almond milk, soy milk, or oat milk.
Fruits, veggies, nuts, seeds — pretty much anything else you want to add for taste, color, and nutritional value!
Once you’ve got your smoothie, the next step is toppings! These give your smoothie bowl a variety of tastes and textures, and help it look pretty too!
We usually start with some of the fruits that we included in the actual smoothie. Then we get a little more creative. For example, if we included almond milk in the smoothie, perhaps we would top the smoothie bowl with actual almonds for some added crunch! Use your creativity, the options are ENDLESS!
Below are a few fun recipes to help you get started!
Purple Peaches Eater
Give Almond Love to You
Greek yogurt (we used Chobani Peach)
Good luck and happy blending! Let us know your favorite combinations in the comments below!