My best love & loving friendships recipesIn the summer of 2008 I went on a trip with two very important people- my best friend and a new lover/love prospect.  It was the best of both worlds, a trip that had originally been set for myself and my best friend was altered at the last minute with an impromptu invitation for my new love to accompany us on our journey to the great blue Greece, specifically Santorini.  The trip was actually one of the most exquisite trips of my life. Perhaps because Greece is magical, perhaps it was the magical people I was with.  All I know is that for a little over a week, I was in a land of ecstasy and literally had the best of both worlds, love and a loving friendship amongst the backdrop of the most majestic and inspiring setting.  In the words of the “group”, there was simply too much honey in the yogurt!!! Which is a very good thing!

These are the recipes I wrote upon return from Santorini, and I believe they are filled with my love that I brought back from that spectacular journey.

**Ironically both of these people are an example of relationships of mine that suffered because I was not filling my life with the proper Sustenance!  Looking back, it’s hard to imagine if either relationship could have been “held” onto.  Sometimes relationships can withstand  difficulties and changes, and sometimes we just grow apart.  My life unfilled with sustenance may have caused a quicker deterioration of these relationships, but I have no regrets and many fond memories!  Many of which are found in the FRESH recipes here!

Santorini Dried Tomatoes 

Ingredients

Olive oil
1 pound Santorini tomatoes (or very good quality cherry tomatoes), sliced in half
1 tablespoon salt
1 teaspoon sugar
1 teaspoon pepper
1 teaspoon fresh thyme, chopped
1 teaspoon fresh oregano, chopped

Directions

Preheat  the oven to 170° F. On a greased baking sheet, place the cherry tomatoes flesh side up very close to each other. Sprinkle with salt, pepper and fresh herbs. Drizzle with olive oil, and place in oven for about 8 hours. Overnight works well. Make sure that the tomatoes do not dry completely but are able to stay moist and have plenty of oil. After cooling, the tomatoes can be placed in a jar with more olive oil and will keep for a few weeks.

Tomato Croquettes 

Ingredients

2 cups Santorini tomatoes or plum tomatoes, chopped
½ cup yellow onion, finely chopped
2 garlic cloves, finely chopped
1 tablespoon fresh parsley, chopped
1 tablespoon oregano, chopped
1 tablespoon mint, chopped
Salt
Black pepper, freshly ground
1 cup all-purpose flour
Olive oil, for frying

Directions

Combine tomatoes, onion, garlic, herbs and spices in a large bowl. Add flour, salt and pepper and mix together to the consistency of a thick batter. In a large heavy skillet, heat enough olive oil for frying. Take one heaped tablespoon at a time and drop the batter into the hot oil; fry until golden brown and crisp. Drain on paper towels.

Santorini Shrimp
Serves 6 

Ingredients

1 pound shrimp, peeled
1 pound Santorini tomatoes or plum tomatoes, chopped
3 cloves garlic, chopped fine
¼ cup ouzo
1 teaspoon red pepper flakes
1 tablespoon fresh parsley, chopped
1 tablespoon fresh oregano, chopped
½ cup crumbled feta
Juice and zest of 1 lemon
3 tablespoon bread crumbs, dried
½ cup white wine
Olive oil
Salt and pepper, to taste

Directions

In a preheated large skillet, sauté olive oil, garlic and red pepper flakes for a few minutes. Add shrimp, and sauté until shrimp begins to turn pink, about 4-5 minutes. Add lemon juice, ouzo and zest. Add the wine, tomatoes, salt, pepper and fresh herbs, and sauté for a few more minutes. Take off heat, and sprinkle with breadcrumbs and cheese. Place under the broiler for about 4 minutes until brown and bubbly.

Santorini Tzaziki

Ingredients

2 medium sized cucumbers, peeled but not deseeded and chopped fine
2 cups Greek yogurt
2 cloves garlic, chopped fine
½ cups fresh dill, chopped
¼ cup fresh parsley, chopped
Juice of 2 lemons
Salt and pepper

Directions

Mix all ingredients in a medium mixing bowl until well mixed and smash cucumbers to make them blend in a bit better. Set in refrigerator for about 20 minutes. Before serving, remove from refrigerator but allow them to remain just a bit cooler than room temperature for best flavor.

Santorini Chicken Soulvaki
Serves 6

Ingredients

4 chicken breast, cut into thick 2 inch pieces
Juice of 3 lemons
Zest of 2 lemons
3 cloves garlic, chopped fine
¼ cup fresh oregano, chopped
¼ cup fresh parsley, chopped
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon dried marjoram
1 teaspoon salt
1 teaspoon pepper
1 teaspoon red pepper flakes
1 cup Greek yogurt

Directions

Mix all ingredients except the chicken in a large mixing bowl until well mixed. Add chicken and marinate in refrigerator for about 1 hour. Place chicken on skewers and grill using remaining marinade to baste while grilling. Eat with pita, tzaziki and roasted eggplant.

Santorini Roasted Eggplant
Serves 4

Ingredients

3 cloves garlic, chopped fine
4 medium baby eggplants, cut in half
2 medium red onions, cut in half
3 medium tomatoes, cut in half
1 red pepper, cut into thick long strips
¼ cup fresh oregano, chopped
¼ cup fresh parsley, chopped
¼ cup fresh mint, chopped
Olive oil
Salt and pepper

Directions

Place eggplants, red onions, tomatoes and red pepper flesh side up on a large cutting board. Sprinkle with a decent amount of salt. Let stand for about 30 minutes. Drizzle with olive oil, and mix in a large mixing bowl. Grill all items on grill placing eggplant flesh side down until all items are grilled to medium consistency and eggplant is cooked through. Cool. Remove eggplant from skin and mash in a large mixing bowl. Chop onion and peppers, and add to eggplant mixture. Add fresh herbs, garlic, salt and pepper, and mix well. Drizzle with a bit more olive oil and mix again.

German Currywurst

Street food of the world is fascinating to explore.  When we typically talk about great street foods our minds run to Thailand or Mexico but we probably don’t automatically think Germany….and certainly I did not.  I’m somewhat of a healthy eater and street foods in many places, however delicious they may be are somewhat of a junk food.  That being said I typically have an open mind to them and try to experience as much as I can of the street food in the places I visit.  Germany’s, we should say Berlin’s star of the street food is CURRYWURST.  And everyone told me I must try it.  Basically currywurst is a pork sausage, that is smothered in a curry flavored ketchup, typically served with fries.  This idea was not “ideal” for my eating style but I kept my eyes peeled and while walking around one day in Berlin ran across a “healthy” street cart offering what looked like a healthy doused up version of the dish.  I gave it a whirl and it was surprisingly very tasty, curry ketchup and all.

Here is my best rendition of the dish…perhaps a bit healthy -souped up even more…….enjoy

Currywurst (German Fast Food with a healthy twist)

Serves 4

Ingredients

Olive oil
1 clove garlic, chopped fine
1 teaspoon fresh ginger, chopped fine
¼ cup yellow onion, chopped fine
1 tablespoon cumin powder
1 tablespoon brown sugar
1 tablespoon turmeric powder
1 teaspoon coriander seeds, ground
1 teaspoon black mustard seeds, ground
1 teaspoon fennel seeds, ground
1 teaspoon yellow mustard powder
½ teaspoon ground nutmeg
½ teaspoon ground gloves
1 teaspoon red chili flakes of cayenne
2 teaspoons salt
(2 fresh chilies ground for extra heat)
8 ounce can tomato sauce
1 pound kielbasa sausage-grilled, baked or boiled

Directions

In a medium saucepan heal oil and add garlic ginger and onion.  Sauté a few minutes until translucent.  Add all spices and cook a few minutes.  Add tomato sauce, mix well and cook a few minutes.  Remove from heat.  Cut kielbasa in 1 inch chunks and douse with the tomato “ketchup”

Black Bean Salad
Serves 4

This salad is so delicious and quick to prepare, healthy as all heck, and CHEAP CHEAP to make!    I eat it often when I am short on time.  I used to sprinkle cotija cheese over the top, but since I am on my new, almost-vegan diet I have eliminated it and have not for a second had any complaints!

 2 cans black beans, drained and rinsed
1 basket cherry tomatoes, sliced in half
1 jalapeño, deseeded and chopped fine (for spicier or lazier version leave seeds)
1 red bell pepper, deseeded and chopped fine
1 cup chopped cilantro
2 teaspoons cumin
1 teaspoon cumin seeds, toasted (lazier version can add them untoasted)
Juice of 2 limes
8 corn tortillas, cooked over a gas stove
2 teaspoons Maldon finishing salt, check for taste

 Mix all ingredients except tortillas and salt in a medium mixing bowl, stir well.  Add salt to taste, and let stand about 5 minutes to absorb.  Sever with warm tortillas.

Mulled Hot Cider with Dark Rum

Makes one gallon

Ingredients

1 gallon fresh apple cider
1 tart apple, sliced horizontally
1 cinnamon stick
1 star anise
1 teaspoon freshly ground nutmeg
2 whole cloves
1 tablespoon brown sugar
1-2 cups dark rum

Directions

Place all ingredients in a large pot and simmer for about 15 minutes. Serve warm.

Fall Stuffed Mushrooms

Makes 40 stuffed mushrooms

 Ingredients

 40 medium sized crimini mushrooms
2 tablespoons butter
2 tablespoons olive oil
1 medium shallot, chopped fine
2 cloves garlic, chopped fine
1 tablespoon of each of the following fresh herbs: thyme, rosemary, parsley, sage, marjoram; chopped fine
½ medium tart apple, cored and chopped fine
½ cup walnuts, chopped fine
½ cup kashi whole grain nuggets cereal or whole wheat bread crumbs
¼ cup asiago cheese, shredded finely
2 teaspoons salt
2 teaspoons cracked black pepper

 Directions

Preheat oven to 375˚F.

Gently separate mushroom caps from stems and place cap-side down on a baking sheet. Next, chop stems super fine and set aside. In a saute pan over medium-high heat, melt butter and olive oil. Saute shallots and garlic and cook, 5 minutes. Add the herbs, apple, mushroom stems, and walnuts and cook, 5 minutes longer. Remove from heat and place all ingredients in a bowl. Add kasha cereal or bread crumbs and asiago cheese. Mix well. Season with salt and freshly cracked pepper. Using a teaspoon, stuff mushroom caps until full. Place in oven and bake for 20 minutes or until golden brown. Serve immediately.

Roasted Brussels Sprouts with Apples & Mint

Serves 4

Ingredients 

2 pounds Brussels sprouts, cleaned, trimmed and halved lengthwise
2 tart apples, cored and chopped into bite size chunks (peel on)
1 medium red onion, chopped medium
½ cup fresh mint leaves, torn into small pieces
1 teaspoon salt
2 tablespoons olive oil
1 tablespoon almond oil (optional)

Directions

Pre-heat oven to 400°F and place all ingredients in a large bowl and mix well. Next, place in a heavy bottom ceramic or glass baking dish. Bake for about 20 minutes, making sure to shuffle and toss brussels sprouts, apples and onions around the pan while baking to allow for even brownness.

This dish was inspired by a different version I had in Half Moon Bay on my recent trip to the Bay Area.  This is definitely one of my favorite places on earth.  Its beauty is incredible and there is something so fascinating to me to be o the coast with breathtaking views with mountains as the back drop while still being smack dab in the middle of the best growing lands!

There is a brilliant little restaurant in Half Moon Bay Called Pasta Moon, many good times have been had there and many good moments of growth have spurred from my times in that area.  So it’s no wonder that a dish I had their inspired me to go outside my comfort zone in cooking and get a little sweeter than normal for me!  Their dish was similar but had dried apples but the overall concept is the same and all I did was recreate it to my own liking and I hope you do as well.  The dish pictured is the Pasta Moon version!

Pumpkin Gnocchi with Apples Chicken & Sage in a Maple Cream Sauce

Serves 6

Gnocchi

2 cups (16 ounces) pumpkin, cut in quarters, seeded and roasted
2 ¾ cups all purpose flour
1 egg
Salt
White pepper
1 teaspoon nutmeg, freshly grated

Sauce

½ cup butter
1 tablespoon pumpkin oil
1 medium shallot
1 chicken breast, cut into thin strips
1 medium tart apple, cored and cut into cubes
1 cup fresh sage leaves, stems removed
2 tablespoons maple syrup
½ cup heavy whipping cream
salt
Freshly grated nutmeg
White pepper

In large pot, bring 6 cups salted water to boil.

While still warm, puree pumpkin through a ricer into a large mixing bowl and allow to cool completely before proceeding.  Once cooled, add flour, egg, salt, white pepper and nutmeg. Knead into soft dough (if necessary, add more flour 1 tablespoon at a time); divide into 5 sections. On floured surface, roll dough to ½-inch thickness; cut into 1-inch pieces and set aside on sheet pans lightly dusted with flour until ready to boil.

Cook gnocchi in 2 batches in salted boiling water; dropping into water and cooking 2 minutes or until pieces float. Remove with slotted spoon to warmed bowl.

Meanwhile, in sauté pan, melt butter and pumpkin oil over medium heat, add shallots and chicken and cook for about five minutes until chicken is cooked through, add the apples and cook a few more minutes until apples are tender.   Next add the sage leaves and sauté about 1 minute add the maple syrup and stir well.  Mix in the heavy cream and season with salt & Nutmeg and white pepper.   Gently toss warm gnocchi with sauce and serve immediately.

Ceviche is the national dish of Peru, with records of the dish ranging back over 2000 years.  Recipes for ceviche are diverse throughout the world and there is a great deal of argument about where ceviche originated and which country and culture has the “best “recipes.  What we know of Peruvian ceviche and Peruvian seafood in general is that it is fresh, simple and clean and has been influenced over the years by the Asian culture that has been predominant in Peru.  There are a couple of distinguishing characteristics when it comes to Peruvian ceviche, and besides for fresh parsley in addition to fresh cilantro the distinguishing marks are what it is served accompanied with; cold sweet potato, cold corn on the cob and of course the Peruvian staple Cancha or toasted cornnuts.

Peruvian Ceviche

Serves 4

1 lb fresh whitefish, cut into thin strips
1 medium red onion, halved and sliced thin
1 clove garlic, chopped fine
1 hot pepper, jalepeno or other, deseeded and chopped fine
1 teaspoon or pinch of cayenne pepper
Juice of 3 lemons
Juice of 2 limes or sour oranges
¼ cup fresh cilantro, chopped fine
¼ cup fresh parsley, chopped fin

Mix all ingredients together and let marinate in the refrigerator for at least 2 hours, making sure all the fish is covered in juices.  Serve on a bed of butter leaf lettuce garnished with a cold sweet potato round and a handful of cancha.

Peruvian Cancha

This popular snack in Peru is made with a special type of large-kernel corn called maiz chilpe.  The dried kernels are tossed with oil and toasted in a skillet until they are brown and puffed and then seasoned with salt. 

*Maiz chilpe can be found at specialty Latin Stores or at times in farmers markets in Latin communities, the variety is extremely rare in the USA.

Pisco Sour

This Peruvian specialty also has roots in Chili.  Pisco is liquor distilled from grapes, namely three varietals of white grapes, including the Muscat.  The Peruvians take great pride in their Pisco sour, which they keep like their ceviche, simple.  While the Chileans have few different varietals of the Pisco sour including the mango Pisco sour and the green Chile version.  Either way all Pisco sours have a few things in common, Pisco, simple syrup, lime juice (Persian variety, and egg whites and bitters. 

Makes one drink

2 ½ ounces Pisco
½ ounce simple syrup
Juice of 2 -3 limes
1 egg white
Bitters

In a shaker filled with ice, combine all ingredients.  Shake vigorously for about 20 seconds.  Strain into a 6 ounce class and drop a few drops of bitters on the top of the frothed egg whites.

One of the truly most decadent dishes I have ever tasted in Israel is the many versions off eggplant mousse.  A longtime fan of baba ganoush, I was skeptical a few years ago when I tried my first version of this classic Middle Eastern staple in a mousse form.  I am not the biggest fan of French technique cooking; I find the raw grittiness of food in a more pure form typically attracts me greater than dishes that are over concocted.  But even so I am always willing to try anything (except liver), and so I did.  To my amazement, I fell in love with eggplant made into a mousse.  There is something so luxurious about the texture and taste.  There are several different versions of the dish of course and I typically and happy with most, some more lemony, others more cuminy, while my favorites tend to be smoky and herbaceous tasting with lots of sumac and paprika.  I guess the point to all of this is don’t underestimate the mousse and certainly let’s keep eating baba ganoush, but don’t overlook a smoky eggplant mousse if you come across one and this recipe is my best recollection of the best I have had, combined with hot grilled flat bread you can sit in complete luxury even all alone, and indulge in this one of a kind dish.

Smokey Eggplant Mousse

Makes 3 -4 cups

2 large eggplants
1 bulb of garlic, to use 4 cloves
olive oil
Sea salt
1 teaspoon sumac
½ cup olive oil
2 teaspoons smoky Spanish paprika
1 teaspoons ground cumin
1 teaspoon toasted cumin seeds
¼ cup fresh Italian parsley, chopped fine
2 tablespoons fresh cilantro, chopped fine
Zest of one lemon, grated super fine
Juice of 1 lemon
salt

Prepare a Charcoal grill or pre heat a gas grill (charcoal grill gives a much smokier flavor) Cut the eggplants in half and brush with olive oil and sprinkle with salt and sumac.  Place eggplant side down first and grill for a few minutes turning once until eggplant is tender.  Place garlic right on grill to cook until tender.   Allow to cool and scoop out inside of eggplant and place in blender.  Place 4-5 cloves of garlic in the blender as well (remove skins first).  Pour in olive oil and blend until light and fluffy or mousse consistency.  Transfer to a bowl and gently mix in spices and herbs.

Grilled Flat Bread

Makes 6  hand sized breads

1 ½ cups warm water
1 teaspoon active dry yeast
3 ½ cups all purpose flour
2 teaspoons sea salt
Olive oil
Coarse salt
¼ cup za’ater

In a small bowl combine warm water and yeast, whisk a bit to mix and let stand for about 10 minutes or until the yeast is frothy and dissolved.  In a large bowl mix the flour and salt, add the yeast mixture and about 2 tablespoons of olive oil.  Mix well with hands or a wooden spoon until a sticky dough is made, adding more flour or water if needed.  Turn the dough out onto a floured flat surface and knead until smooth and elastic or about 5-10 minutes.  Grease a large mixing bowl with olive oil and place the dough (smooth and elastic) in a round ball int eh bowl and cover with a towel or plastic wrap.  Place in a warm area and let rise until more than doubled in size or approximately 1 ½ hours.  Punch down dough and divide into 6 balls.  Roll out each ball into hand size flat bread.  Make sure the barbeque is preheated to medium or medium high heat.  Grill each flat bread until golden brown with grill marks, or about 3-4 minutes per side.  Take off the grill and immediately brush with olive oil, sprinkle with salt and za’atar.

Sometimes inspiration is sought, and sometimes inspiration appears before you and you must figure out what to do with it.  I like both avenues in which it is delivered.  Often the later is challenging, but and can also give witness to some of the best creativity one has to offer.  We have recently begun to import Organic Ginger form Peru.  We are proud to support local indigenous growers in and around the Amazon while they sustainably raise and farm ginger organically for export.  Thus ginger has suddenly appeared in my life in large quantities than ever before. Suddenly I use ginger often in my life; I cook with it, bake with it, use it in drinks and even make some bath and beauty recipes with it. That being said I had never worked with it on a grand scale.

I recently brought to the culinary center a pretty substantial amount of ginger.  The ginger is so fresh it drips when you cut it open, it is the yellow variety (there is also a white variety of ginger) and the skin is super soft as it is so fresh.

As we are generally against wasting, we can sometimes be found sitting around wondering what to do with all kinds of things and we found ourselves with ginger on the brain. It wasn’t a far stretch to come up with cool refreshing drinks, as its been hot out and we are all pretty thirty around here, and were looking for things that are truly thirst quenching as opposed to just wet.  We were tired of lemonade and regular old iced tea.  So I remembered the ginger lemon iced tea that I had when I was on the Island of Mauritius and that is where the inspiration began.

We decided we would experiment with ginger drinks; spicy & cooling and ultimately refreshing.  The end result our Recipe(s) of the month!

Enjoy!

Ginger Lemon Iced Tea
Makes 1 large pitcher

2 chunks of fresh ginger the size of a medium sized hand each
2 whole lemons, sliced thin
½ -3/4 cup honey
water

Wash and scrub ginger well, remove skin by scraping ginger with a spoon, not worrying too much about getting all peel off.  Chop Ginger up into medium chunks, like chopping an onion roughly.  In a large metal bowl or metal picther, place ginger, lemons and honey, pour boiling water over and let steep for about 2 hours.  Stir well making sure all honey dissolves.  Strain liquid off and discard ginger lemon mixture.  Let cool to room temperature and add more or less water and more honey to desired sweetness. Chill. This recipe is also amazing served hot.

Ginger ale
Makes 1 large pitcher

2 chunks of fresh ginger the size of a medium sized hand each

1 cup sugar
1-2 limes juiced
1-2 liters seltzer water
2 cups water

Wash and scrub ginger well, remove skin by scraping ginger with a spoon, not worrying too much about getting all peel off.  Chop Ginger up into medium chunks, like chopping an onion roughly.  In a medium sauce pan place ginger and 2 cups water and bring to a boil, let simmer for about 30 minutes.  Take off burner and let rest until room temperature. Strain out ginger chunks and discard ginger.  Add 1 cup of sugar and place back on burner, bring to a boil and then reduce temperature to simmer about 5 minutes.  Cool mixture completely.

In a pitcher combine ginger syrup and  lime juice and 1-2 liters of seltzer water, until desired sweetness and taste.  Chill & serve over ice.

We think of pico de gallo more of a raw salsa, chunky bits of uncooked tomatoes and onions and cilantro, this is what we typically think of, myself included.  But far south of the border pico de gallo is a much broader term and simply means uncooked salsa or salad.  In Michoacán as well as other parts of Mexico, the pico de gallo is made of a combination of raw fruits and vegetables tossed in fresh lime juice with salt and when needed fresh chili’s.  The fruits are typically seasonal and can include cantaloupe, honeydew, oranges, cucumbers, the vegetables are typically onions, jicama, beets .

This fruit version of pico de gallo is served all over central Mexico in stands, street carts and as a starter on most tables before meals.  During our trip we traveled out of Uruapan down the mountain to the mango orchards, where we found ourselves lunching on fresh fish from a local fishery and this fruit pico de gallo was served, I fell in love instantly and couldn’t believe in all my travels throughout Mexico, I had never experienced this refreshing beyond belief delightful salad!

Pico de Gallo
Serves 4

1 large cucumber ,peeled and sliced
1 large jicama bulb, peeled and sliced in thin stips, 2-3 inches long
1 large red beet, peeled and sliced in match stick style strips
1 large green mango, peeled, de seeded, and sliced into strips
½ cantaloupe, peeled, deseeded, cubed into small cubes
1-2 oranges, sliced and each slice quartered, peel on
Pinch or 2 of dried red chilis or 1 fresh green chili diced fine
Pinch or 2 of sea salt
Juice of 3-4 limes

Combine all ingredients in a mixing bowl and sprinkle with chilis, salt and lime juice, mix well and serve on a flat pallet cold.

This months recipe of the month is as you  can see actually three recipes!  We served these drinks at the opening of the Ger-Nis Culinary & it is Herb Center and they were a huge hit. Despite the many different wines and champagne that we offered, the herbal drinks were the favorites of the night.  Unfortuanlty it is impossible to choose which of these three were the overall favorites as they were all pretty equal depending on your flavor cravings and likes.

The Meyer Lemon Thyme Tom Collins offers the tart lovers something spectacular.  Gin and lemons go wonderfully together and the thyme give it an herbal twist that balances the sweetness of the meyer lemon syrup.

Meyer Lemon Thyme Tom Collins

2 oz gin
1 oz meyer lemon thyme syrup
3 oz club soda
1 meyer lemon peel twist
3 -4 thyme leaves

Combine gin, syrup and soda in a shaker half filled with ice.  Serve over ice and garnish with lemon peel and thyme leaves.

For those who crave things on the sweeter side while still giving a punch of liqur we offered up  our blood orange basil cosmos, sweet and lively with hints of zesty basil this drink is sure to please the pallate of the sweet and cour folks alike.

Blood Orange Basil Cosmopolitan

2 oz vodka
2 oz blood orange basil syrup
Basil leaves for garnish

Combine gin, syrup and soda in a shaker half filled with ice.  Serve over ice and garnish with lemon peel and thyme leaves.

For those who prefer to celebrate with champagne we offered up a smooth and zingy ginger beet champange cocktail.  Sweet beets merged with spicy ginger over a smooth dry champagne, truly made the celebration spectacular.

Ginger Beet Champagne Cocktail

6 oz champagne
1 oz ginger beet syrup

Pour 1 oz of ginger beet champagne in a champagne glass and then pour champagne over, do not stir.

Recipes for the syrups

Basic Simple Syrup

Ingrediants

½ cup to 2 cups sugar
½ cup to 2 cups water
For the beet syrup : 2 medium beets and 1 -2 tablespoon fresh ginger pieces
For the Meyer Lemon Thyme Syrup : juice of 6 meyer lemons, ½ cup fresh thyme
For the blood orange basil syrup : juice of 5 blood oranges, 1/3 cup fresh basil leaves

Make a simple syrup in a medium saucepan by combining the sugar and water and other ingrediants depending on what syrup you are making.  Bring to a boil until sugar dissolves, simmer for 5 minutes, take off burner, cool, strain, and set syrup aside.