I have returned to an old love – the Kir… It is the perfect summer cocktail! Light and refreshing and a wee bit sweet, it really has no competition.
Isn’t it beautiful? Of course you must stir the two parts but I love to present it while the wine and liqueur are separate and then whisk them together in front of the recipient. It’s great cocktail theater. And if you would like to ‘up the ante’ on your tipple, add champagne for a Kir Royale. Endless fun!
The standard recipe is a 3 to 1 ratio of wine to creme de cassis, but I find I like it a bit more sweet so I tend to add a bit more. Also, I like to use Muscadet since it’s what I have floating around the house while most people will use something chardonnay based (like Chablis) and bartenders will grab virtually anything at hand. But they’re rarely bad so take heart!
The history of this cocktail starts as so much else does, with capitalism. Felix Kir, a local of Dijon, France and the Mayor from 1945-1968 (he was also a hero of the French Resistance during WWII), was also a proud proponent of local products. The area around Dijon produces white wine as well as an excellent cassis (cassis is a liqueur based upon currants, currants also make wickedly good jam – just thought you’d like to know that). He married the two and served them at the various mayoral receptions to his guests. It caught on. The mix used to be called a blanc-cassis, but appropriately now bears his name.
My goal is to one day make my own cassis from lovely little berries that I grow, but in the interim I will happily enjoy someone else’s amazing product. Cheers!
So I missed Wordless Wednesday (it’s been a crazy couple weeks!), so I thought I’d send out a ‘5 Things Friday Post’ for your garden fun!
There should be a fragrance function to computers, there is no other way to tell you how amazing these are…
Yes, that’s a teeny-tiny, baby frog inside of a daylily blossom. So adorable!
It’s Oriental Lily season here in Jersey (yeah baby!), and my house smells amazing!
So close! Ripening away in the sun…
And the freezer jam is starting to roll into my freezer (THANKS MOM!!!!). The black one is from wild black caps, I’m planning on hiding that one from the kids, SHHHH!….
Happy Gardening Everyone! It’s such an amazing time of the year!
Happy Fourth of July everyone! Take a moment to remember what it’s really all about…
I use loads of plant supports throughout my garden during the growing season, and I have to say they can be pretty expensive when you need them in bulk. Being a fan of English gardens and the willow work often found within them, I was inspired this year to make my own supports from the water sprouts on my ornamental fruit trees – they’re super flexible and readily available since I have to prune the trees anyway.
Probably my peony bed had the greatest need for support this year. It’s a newish garden and really took off this season.
We’ve had loads of rain this spring and summer and the peonies withstood the downpours beautifully. I loved the way the supports looked as well. There were no harsh, metal frames and the organic quality flowed nicely in this area.
I also used them in my front planters.
The plant material itself didn’t really need the support, but I really liked the structural element they added as everything grew and filled the pots.
I’m not sure if the supports are going to withstand more than one season but I’ve enjoyed them enough that next year I’ll try them again with a more ornate weave. I might even try my hand at making an obelisk or two for my clematis! A girls gotta try!
Happy gardening everyone! Hope you’re able to get out there and get your hands dirty this weekend!
I have to thank my Sister-in-law (xoxo!) for the fabulous Blender Chimichurri recipe I’m sharing and I’m guessing you will too when you try it. Chimi is an Argentinian condiment that’s popular throughout South America (and Miami where we were first introduced to it!) and classically goes with grilled meat. It’s also fabulous on chicken, fish, pork and even as a punchy salad dressing. It’s endlessly useful and it’s perfect right now when I have so many herbs growing in the garden that I can’t use them up fast enough!
I confess I’m thrilled with a blender version so I can skip all the chopping involved with the herbs. (Yes, I’m lazy. Don’t tell anyone…) I just pack it all in the blender and flip it on. It literally takes five minutes which includes washing the herbs.
- 1 Cup Parsley
- 3/4 Cup Good Olive Oil
- 3 Tablespoons Red Wine Vinegar
- 3 Sprigs Fresh Oregano (Leaves stripped from stem)
- 2 Teaspoons Cumin
- 1 Teaspoon Salt
- 3 Cloves Garlic (smashed)
- Crushed Red Pepper Flakes to Taste (I leave these out if my kids are eating the chimi)
|Add all the ingredients except the olive oil to your blender or food processor, turn the machine on and pour the oil in slowly and steadily. Scrape the sides if necessary.|
This is kind of a standard recipe for Chimi. Feel free to add or remove what you don’t like. I also like to put in black pepper, thyme, cilantro and garlic scapes (which is a great way to use them up) and I’ve tried rice vinegar which has a great flavor. You can tweak it to your hearts content depending on what you have in the garden or what you can find at the farmstand or grocery store.
My Sister-in-Law serves it with a grilled flank steak and that’s what my husband loves too. Try it! You won’t be disappointed!