American breakfast looks different depending on where you are. Every meal connects to a place and a moment. My Italian grandparents came from Rome, Naples, and Sicily and settled in Upstate New York. In Italy, breakfast was just coffee and a pastry. After moving to America at age seven, their mornings included strong coffee, toast, and something sweet. On weekends, they added eggs, bread, jams, cheese, meats, fruit, and something homemade. Their breakfast became a mix of Italian traditions and American ways. As a child, I loved waking up to the smell of coffee, eggs, fresh bread, and my grandmother’s baked treats…
Read moreBlueberry Cocktail
A few years ago we were in LA at @cara_hotel , it’s the chicest boutique hotel located in the Los Feliz neighborhood. The food and cocktails were incredible!
With blueberry & blackberry season upon us, we thought we would share a few recipes. From mocktails to cocktails- pop on over to our blog! Theparishouse.com
One of the easiest methods is is to simply muddle with a little sugar & fresh mint add some lemon/lime slices. Or make a blueberry or blackberry reduction on the stove with a little water, sugar to taste & fresh berries. (We pick ours from our gardens) chill in fridge then from there you can make mocktail or cocktail versions. We linked the blueberry smash recipe on the blog with vodka. I like to add to sparkling water for a delicious mocktail. You can press through a sieve but we prefer the taste and texture of keeping it as is!
Add mint if you like or some violette liquor top with Prosecco. Definitely add a pesticide free edible flower for garnish
There are so many variations on this. Another helpful tip is to freeze your berries on a baking sheet then add to zip lock bags & freeze.
Should we put this on the Paris House Garden party menu?!
#travel #mocktails #travelinspiration #losangeles #flowerpower #travelwithme #travelgirl #travelawesome #exploretocreate Recipe from Bon Appetite
Cocktail mocktail Los Feliz travel travel writer
Recipe Bon Appetit
Ingredients
6 to 8 Servings
2
lemons, sliced into rounds
2
limes, sliced into rounds
1
cup fresh blueberries
1
/2 cup (loosely packed) fresh mint leaves plus sprigs for garnish
1
1/2 cups vodka
3
/4 cup St-Germain (elderflower liqueur)
Preparation
Step 1
Using a muddler or the handle of a wooden spoon, coarsely mash lemon and lime slices, blueberries, and mint leaves in a large pitcher. Stir in vodka, St-Germain, and 2 cups of ice cubes.
Step 2
Divide drink among coupe or highball glasses; top with more ice cubes. Garnish each drink with a mint sprig.
Nutrition Per Serving
7 servings
1 serving contains: Calories (kcal) 220 Fat (g) 0 Saturated Fat (g) 0 Cholesterol (mg) 0 Carbohydrates (g) 16 Dietary Fiber (g) 2 Total Sugars (g) 11 Protein (g) 0 Sodium (mg) 0
Brussels Sprout Pizza
BRUSSEL SPROUTS PIZZA
Preheat oven & pizza stone in 400 degree oven
Make a Parmesan cheese mayo mix- combine aprx 1/2 cup mayo & 1 cup shredded parm (not finely grated) season with fresh ground pepper & kosher or sea salt
Sauté 4 medium yellow onions in 2-3 tablespoons extra Virgin olive oil season w/ s&p
Add aprx 1 cup - of peeled brussel sprouts Sauté through
Carefully remove pizza stone from oven
Spread thin layer of cheese Mayo mixture over each -good quality -naan bread (feel free to grate a little more Parmesan cheese over each pizza) and a layer of sautéed brussel sprout onions on top
Add your pizzas to oven
Bake until golden & bubbly 10-15 minutes keep an eye on them so they don’t burn
Remove from oven
Drizzle with a little pumpkin seed oil
Serve & enjoy
An autumn beer, red wine, glogg, hot mulled cider will pair beautifully
We recently had glogg in Scandinavia & it’s delicious!!
lightly dressed salad would be lovely on the side
For Dessert our puff pastry apple tatin with a side of pumpkin ice cream is heavenly
Pizza cooking autumn fall food BRUSSEl sprouts