Did you catch see our dinner party with Karen of Sunday Suppers? If you haven’t, check it out here ASAP. Okay, ready? Good. Now, time to stop drooling over those amazing food photos, and tackle some of those recipes yourself.
BLACK RADISH SALAD
walnuts and tarragon
Black Radish Salad
3 to 4 small to medium black radishes
1/3 cup of walnuts, coarsely chopped
6-8 sprigs of fresh tarragon
Flaky sea salt
Cracked black pepper
Wash and dry black radishes and trim the ends. Starting with the wide, trimmed end, use a mandoline with a guard to carefully slice each radish into thin rounds, about 1-2mm thick.
On a family style platter, arrange the radish slices in an overlapping pattern of choice. Scatter with chopped walnuts and drizzle with good olive oil. Garnish with roughly torn fresh tarragon, freshly ground pepper and sea salt to taste.
Recipe | adapted from Sunday Suppers, Recipes + Gatherings by Karen Mordechai
HONEY + SAGE GIN FIZZ
pink himalayan salt rim
For the Cocktail |
3 ounces gin
1/2 – 1 ounce honey sage syrup
Juice from 1 lime
5 ounces club soda
fresh sage leaves for garnish
Honey sage syrup |
1/2 cup honey
1/2 cup water
5-6 fresh sage leaves
To make the syrup, combine the honey, water and sage leaves in a saucepan and bring to a boil, stirring constantly. Reduce heat to a simmer and stir until all of the honey has dissolved. Remove saucepan from heat and let the syrup cool to room temperature. Remove sage leaves from the saucepan and discard.
Pour enough pink salt onto a small plate to cover it (remaining salt can always be poured back into it’s container). Run the cut side of a slice of lime around the rim of the glass. Dip the rim into the salt on the plate so that it adheres to the glass.
Fill the glass with a few sage leaves and ice cubes, then add gin, 1/2 ounce of syrup and lime juice, stirring well. Pour in club soda, stirring a bit more, then taste and determine if the drink has enough sweetness. If not, add a bit more. Garnish with an extra sage leaf and serve. Enjoy!