CHICKEN & SPRING VEGGIE QUESADILLAS
Chicken & Spring Veggie Quesadillas
Rosemary Grapefruit Sparkle Mocktail
Ingredients
8 cups boiling water
8 bags tulsi (holy basil) tea, or ⅓ cup loose dried tulsi
4 thin (about ⅛ in.) slices fresh ginger
12 cardamom pods
2 cinnamon sticks
3 whole star-anise pods
1 lemon, thinly sliced
Honey, to taste
Instructions
Pour boiling water over the tea bags in a slow cooker. Add the ginger,
Emily’s Tiramisu by Bar Mumbo
Photo by Jill Jasuta
Ingredients:For the Sponge Cake1 cup all-purpose flour7/8 cup granulated sugar½ tsp baking powder¼ tsp salt½ tsp cream of tartar6 eggs, separated1/3 cup vegetable oil2 Tbsp water2 tsp honey½ tsp vanilla paste
For the Cream6 egg yolks¾ cup granulated sugar2/3 cup milk1¼ cup heavy cream16 oz mascarpone, room temperature½ tsp vanilla paste¼ cup confectioners sugar
For the Syrup½ cup sugar1 cup Kahlua1 cup dark spiced rum1 cup chocolate,
Bar Mumbo Toasted Pecan Old Fashioned
Photo by Jill Jasuta
Ingredients½ cup roasted pecans1 Tbsp brown sugar3 cups bourbon1 cherry1 orange slice3 dashes of bitters¼ oz simple syrup2 oz pecan infusion bourbon
InstructionsSprinkle pecans with brown sugar and roast for 8-10 minutes. Soak pecans in your chosen bourbon for 3-4 days.
In a rocks glass, muddle cherry and orange with bitters and simple syrup.