Floral- Citrus Bitters

Ingredients:

Dried Lemon Peel from One Lemon

1/2 Cup of Dried Roses (petals are fine)

1 Cup of Grain Alcohol (Bacardi 151, Everclear etc.)

2 Glass Jars with Screw Lid

Directions:

Add one cup of grain alcohol to each jar. Bacardi makes a slightly sweeter bitters than Everclear. 

Add dried lemon peel to one jar. Add dried roses to the other jar. The more lemon peel and roses you add the faster they infuse with the alcohol. You want to use separate jars because the lemon peel and roses may infuse at different rates.

Shake jars daily. Taste test the bitters after about a week by dropping a drop on the back of your hand and tasting it. Each should taste strong, but floral or lemony.  The process should take 2 to 3 weeks for each.

Once the bitters are to taste, which may be at different times, strain the lemon peels and roses from the alcohol. 

Combine the lemon bitters with the rose bitters to taste- we recommend a ratio of 2 parts rose bitters to 1 part lemon bitters. 

Add a few drops to gin drinks.

Summertime Granola

When I think of summer I think of the bare feet, surfing, BBQs with friends and Janis Joplin's 1968 rendition of the hit "Summertime." Her raspy voice belting "One of these mornings you're gonna rise up singing/ and you'll spread your wings and you'll take to the sky" is the sound of summer. We can't claim to start your summer morning better than Janis, but this Summertime Granola recipe comes pretty close to making you spread your wings. 

Ingredients:

4 Cups of Oats

2 Cups of Dried Coconut Flakes (I use unsweetened)

1 Cup of Blanched Almonds

1 1/2 Cups of Dried Cherries (finely chopped)

1/2 Cup of Coconut Oil

1/2 Cup of Honey

1/4 Cup of Flax Seeds

1/4 Cup of Chia Seeds

2 Teaspoons of Orange Zest (1 Large Orange)

1 Teaspoon of Cinnamon

1 1/2 Teaspoons of Almond Extract

Directions: 

Set oven to 300 degrees.

Zest one orange.

Combine oats, coconut flakes, almonds, flax seeds, chia seeds, and cinnamon in large bowl. Mix thoroughly. 

In a small bowl mix coconut oil, almond extract, orange zest and honey. Mix thoroughly and then pour the mixture into the large bowl.

Mix the dry and wet ingredients together with so the oats are covered with the wet mixture. 

Pour mixture (using a rubber spatula is helpful) onto a large baking tray that is covered in foil. Do not pack the tray because only the top layer of the oats will bake. 

Cook for 40-45 minutes, stirring the mixture every 10-15 minutes until the oats are a golden brown. 

Remove mixture from oven and allow it to cool. Once cool, add the mixture to a large bowl and stir in dried cherries. 

And just in case you need a little extra help in the morning...

Lemonade Almond Muffins

Before you go all destructive on the boy-toy smashing car windows for suggesting you guys make muffins for breakfast, take a stab at this lemonade muffin recipe worthy of the Queen Bey herself.  The freshness of the lemon and lightness of the almond flour will have you fast-forwarding through denial and anger to hope and redemption.  Even better- this recipe won’t make you feel like you’re cheating on your staple Greek yoghurt and berries breakfast. 

Bake at 400°   |   10-12 minutes   |   Yield: 20 muffins

Ingredients:

• 1 1/4 Cups of Flour                                                  
• 1 Cup of Almond Flour                                            
• 1/2 Cup of Sugar                                                     
• 2 Eggs
• 3/4 Cup of Heavy Whipping Cream
• 1/3 Cup of Vegetable Oil
• 1/4 Cup of Fresh Lemon Juice
• 2 1/2 Teaspoons of Baking Soda
• 2 Heaping Teaspoons of Lemon Zest
• 1 Teaspoon of Almond Extract
• 2 Tablespoons of Powdered Sugar (Optional)

Directions:

Preheat the oven to 400°.

Combine the dry ingredients together in a medium mixing bowl until there are no lumps.

Next, combine the heavy whipping cream, vegetable oil, fresh lemon juice, and almond extract in a large mixing bowl. Beat in the eggs.

Add a third of the dry mixture to the wet mixture and take a fork or whisk to lightly blend the mixture. Repeat until the dry mixture has been completely combined. Be careful not to over mix and do not use a mixer. 

Fill the muffin tins three-quarters of the way full. Bake the muffins for approximately 10 to 12 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

After cooling for about 10 minutes, dust the muffins with powdered sugar.

Bourbon French Toast

Ingredients:

• 1 1/3 Cup of Half and Half
• 1/3 Cup of Bourbon
• 1 Vanilla Bean (scraped)
• 4 Eggs
• 1 Teaspoon of Cinnamon
• 1 Teaspoon of Vanilla Extract
• ½ Teaspoon of Almond Extract
• Brioche bread, sliced into 8 pieces
• ¼ Cup of Butter (cut into thin slices for each piece of brioche bread)
• ¼ Cup of Powdered Sugar for garnish
• ½ Cup of Berries for garnish

Directions:

Bring water on stove to a boil. Add vanilla bean to the water until the bean softens.

Slice the brioche bread into one-inch slices.

Combine half and half, bourbon, eggs, cinnamon, vanilla extract and almond extract in a large bowl.

Slice vanilla bean down the middle and scrape the bean over the batter. Whisk the mixture together.

Add slice of butter to the skillet over medium heat.

Dip the slices in the batter. Add the dipped slices to the skillet and cook until golden brown. Flip and repeat on the other side.  Repeat for each slice.

Add to plate and garnish with fresh berries and powdered sugar.