Tart Cherry French 75
A twist on the classic French 75. This is almost like an adult Shirley Temple!
4 oz gin
2 oz lemon juice, freshly squeezed
2 oz grenadine
2 oz tart cherry juice
12 oz dry champagne (like brut)
Optional Garnishes: Fresh cherries or maraschino cherries, lemon twist or wedge
Instructions
1. Combine all ingredients but the champagne in a large shaker with ice.
2. Strain and divide into four champagne flutes. Top with champagne.
3. Serve and enjoy immediately.
Tip
• Try this recipe with other fruit juices as well! You can pick a juice to match your party’s theme colors.
Espresso crème brûlée
Adding espresso to your crème brûlée creates a creamy dessert all of your guests will love!
2 cups heavy cream
1 vanilla bean, split and seeds scraped out
½ tsp vanilla extract
1 ½ tsp espresso powder
½ cup sugar, divided
5 egg yolks
Pinch of salt
Sugar for topping
Optional Garnishes: Fresh berries, fresh mint
Instructions
1. Preheat oven to 325 F.
2. In a saucepan on medium heat, bring cream, vanilla, espresso powder and half of sugar to a simmer.
3. Remove from heat and allow to steep for 10 minutes. While cream is cooling, whisk together egg yolks and other half of sugar until light yellow in color and smooth.
4. Once cream mixture has cooled so you can touch it, strain, and slowly add and mix into egg mixture.
5. Once combined, divide into four 6-ounce oven-safe ramekins. Put in a high-rimmed tray. Fill tray with boiling water until it reaches about halfway up the ramekins.
6. Bake for 35-40 minutes, until the centers are set but still a little jiggly.
7. Remove from oven and cool completely.
8. For the crème brûlée shell, place about a teaspoon of sugar evenly on top of each crème brûlée. Use a torch to caramelize, or place under broiler until sugar melts or browns (2-4 minutes).
Tip
• For the best crème brûlée topping, use turbinado or demerara sugar!
Fig and Prosciutto Crostini
A perfect appetizer for all of your fall parties! Not only does it look beautiful, but it tastes delicious as well.
1 baguette
2-3 Tbsp olive oil
Salt and fresh cracked black pepper to taste
4-6 fresh figs, sliced into 5-6 pieces each
4 oz thinly sliced prosciutto
8 oz log of goat cheese
3-5 Tbsp honey
Rosemary, chopped, to taste
Instructions
1. Preheat oven to 350 F.
2. Slice your baguette into thin slices. Lay out on a baking sheet, drizzle with olive oil, and season with salt and pepper to taste.
3. Place in oven and bake for 15-20 minutes or until golden brown.
4. Remove and allow to cool.
5. Spread each crostini with even amounts of goat cheese, prosciutto and a slice of fresh fig. Drizzle with honey, and top with chopped rosemary.
6. Serve and enjoy!
Tip
• You can easily prep the crostini the night before so you just have to add your toppings the day of!
Alysha Yoder is the photographer, food stylist, blogger and recipe developer behind A-Yo Kitchen. With a passion for all things food, many of her recipes are inspired by her worldly travels, her many cooking classes abroad and all the veggies and fruits her home gardens produce. She has been a photographer for 15-plus years and previously worked in the corporate food sector for almost 10. She now is a small business owner running her studio, A-Yo Kitchen, out of York, PA, where she serves not only local clients, but those worldwide as well.
ayokitchen.com, ayokitchen@gmail.com, @ayokitchen
