Lately we've been in the habit of making food that is really really good and blog-ready and then not posting it on the blog. It's not you, blog, it's us. We're lazy as hell and don't always feel like posting each of our meals up here as a full post, so we turn to our other lover, Instagram. We could go on and on about how we love using Instagram to share recipes and make some weird jokes about Instagram being our mistress (mister?), but, it's Friday, you want snacks and quick bites, and we got 'em here for ya along with some drinks to make you forget all about this introduction paragraph. Have a good weekend, you sweet, sweet, people. There's a recipe round-up from our Instagram below!
Pumpernickel Summer Stacks & Angel Food Fig Trifle
For the pumpernickel stacks, we added a tiny dollop of red curry paste to cream cheese, and spread it on toasted pumpernickel points. We topped it off with some sliced yellow squash and zucchini, and a few pieces of dill.
For the angel food fig thingy, we took an entire angel food cake, crumbled it into tiny pieces and tossed it with about half a cup of Amaretto and one cup of Heavy Cream. It got smashed into a pie pan and pressed down until it was basically solid. Then, we gave it a nice spread of whipped cream, and some sliced figs. For best results, refrigerate it overnight before serving. There's an alternative recipe using some of these same ingredients below.
Late Summer Cake Stacks & Artichoke Linguine
We took an angel food cake (though a sheet cake would be great, too), and used a biscuit cutter to cut little circles of cake. Then, we stacked it with whipped cream and fresh figs. You could substitute any kind of fresh fruit for the figs, and maybe even add a dollop of preserves or jam!
For the linguine, cook the pasta according to the instructions on the back of the package. Preheat your oven to 400*F and halve 3 artichokes. Give the chokes a drizzle of olive oil and salt and pepper, and place them in a roasting pan. Roast for about 35 minutes, until browned and the hearts are penetrable with a dull knife or fork. Remove from the oven and let cool. Chop the hearts into bite-sized pieces and save the leaves for dipping in something delicious (we used tzatziki!). Heat a few tablespoons of butter and olive oil in a skillet over medium heat, and toss together the artichoke hearts, half a handful of kalamata olives, a minced garlic clove, and a little parsley. Saute it all together for a few minutes before throwing in the pasta and giving it a big stir. Serve in a cute bowl with crushed red pepper and fresh parsley.
Mediterranean Eggplant Stacks & Chocolate Dipped Everything
Slice a whole eggplant into 1/2" thick rounds. Sear the eggplant in a hot skillet with a generous pour of olive oil, and a sprinkle of salt and pepper. Remove from the pan and top with tzatziki, feta, arugula, chickpeas, oregano, and lemon juice.
For the chocolate dip, it's like ... really easy. Melt 10 oz of bittersweet or semisweet chocolate in a double broiler with 2 T unsalted butter. While still hot and melty, dip in cookies, or cake squares, or really anything!
Chartreuse Sour & Classic Old Fashion
Pour 1.5 oz chartreuse into a cocktail shaker along with .75 oz simple syrup and .75 oz lime juice. Add one egg white and shake without ice to incorporate in the egg white. The mixture should be frothy after this step. Add ice, shake vigorously for about 15 - 20 seconds and strain into a coupe glass. Top with Angostura bitters.
For the old fashion, place 1 sugar cube into a double rocks glass. Douse with 6 dashes Angostura bitters and one cap full of soda water. Muddle this into a paste and add 2 oz bourbon, rye, or brandy for all you dandies out there. Add ice and stir. Strain over fresh ice. Express the oils of an orange peel over the drink and rim the glass with the peel. Garnish with the same orange peel and enjoy.