Miso Broiled Figs

I remember the first time I ate a fig. It was actually in Japan. Before that, the only figs I had tasted were inside of a cookie, so this was kind of a big deal. If you've never tasted one, I recommend tasting them fresh first. Just take a bite of the soft flesh and get to know the naturally beautiful sweetness as it sits on your tongue. After that, try it in all it's best forms: jam (duh), stuffed with goat cheese and wrapped in prosciutto, sliced on a grilled cheese sandwich, or simply broiled with a lovely miso glaze. Yes, Miso Broiled Figs are worth trying. They have the same salty-sweet combination you would get from wrapping them in prosciutto or bacon but it is slightly more subtle and takes a lot less work. I've decided that this just might be the perfect new addition to a cheese platter with a nice crisp glass of rosé.

This recipe was inspired by one of my favorite traditional Japanese dishes, nasu dengaku, or Miso Broiled Eggplant. The miso glaze is simple to mix together and not only works wonderfully on figs and eggplant, but can be used to glaze fish, chicken, pork, or beef. I like to make enough to use several times throughout the week. The only change I made to my miso glaze was to omit the mirin (making this another Go Sugar Free-friendly recipe) and replacing it with rice vinegar and a touch of water. Instead of sugar, I used raw, unfiltered honey but I think pure maple syrup would be lovely with the figs as well.

Speaking of Go Sugar Free, there are only 5 more days left to register for the next course! Check out my post here for more information about my experience as a Go Sugar Free student/graduate and also:

If you’re ready to learn more about Go Sugar Free, you can click here. If you decide to register, you’ll be making a massive change in your life that can’t do anything but help you become a better, healthier version of yourself.

If you’re interested in finding out more about Jacqueline’s philosophy but aren’t ready to commit to the GSF course, I urge you to get her eBook, 5 Easy Ways to Look Radiant Tomorrow Morning, and Don’t Waste Produce (DWP) Checklist (this is a HUGE help when it comes to no-waste meal planning and encouraging the consumption of more fresh, whole foods).

*This post contains affiliate links. All opinions are my own.

Miso Broiled Figs

Serves 4-6 as an appetizer

Total time: 10 minutes

Ingredients

• 8 medium to large figs, halved lengthwise
• 1/4 cup white miso paste
• 2 tablespoons raw, unfiltered honey (or maple syrup)
• 2 tablespoons rice vinegar
• 2 tablespoons water

Instructions

1. Preheat the oven to 375 degrees Fahrenheit.
2. Arrange the figs, cut side up, on a large baking sheet.
3. Place the figs in the oven for 5 minutes. Remove from the oven and turn the broiler to low.
4. Meanwhile, mix the miso paste, honey, vinegar and water together in a small, microwavable bowl. Whisk to combine and microwave for 1 minute. Whisk again until smooth.
5. Use a brush to top each fig half with some of the miso glaze. You want enough for a thick coating because some of it will seep into the flesh of the figs and you want some left on top to create a nice, golden finish.
6. Place the glazed figs under the broiler and let them brown for 2-3 minutes or until there are some deep golden spots in the glaze.
7. Remove from the oven and let cool slightly before serving.
8. Garnish with fresh herbs if desired.

(Un)Cocktail Friday: Cardamom Lassi

My sister has returned with a refreshing and healthy beverage to kick off your weekend. If you're still recovering post-July 4th, this Cardamom Lassi is the perfect solution! Also, don't forget to check out Rebecca's blog here.

A lassi is a cold yogurt drink. As far as I can tell, there are as many recipes for a lassi as there are people who drink them. Some are smoothie-esque, some are savory, some use water, some use ice, etc. I like it tart but you could add more sugar if you want. Or less. Or use honey. Mango is a more conventional flavoring. Try adding banana instead of sugar. Whatever.

Oh ... and I suppose you could add some kind of booze to make it a cocktail - but why? Turn off the glowing rectangles and take some deep breaths. Look around you. Read a book. Talk to people you love about things you love. Plan your next move.

That's what I'll be doing tonight. No booze required.

Recipe

Red White & Blue Prosecco Sangria

Ah, Sangria. It's the perfect way to refresh on a hot afternoon and an ideal cocktail to serve to guests. I love how Sangria leaves room for creativity. Red wine, white wine, and even sparkling wines make the perfect base. From there, you just need to add something sweet along with some fruit. It all comes together perfectly every time. This Prosecco Sangria is quite possibly the most refreshing sangria everrrrrrr. Just throwing that out there.

This time of year, something light and bubbly fits perfectly into any celebration. Here, I've used white peaches, blueberries and strawberries. Instead of adding anything sugary, I simply smashed an entire peach with the small bit of bourbon the recipe calls for, then poured it through a strainer into a pitcher. This recipe makes enough for 4-6 people but it is very easy to double or triple if needed.

If you've got some extra Prosecco lying around but perhaps a different variety of fruit, give it a try and use this recipe as a guide. It is extremely adaptable!

And with that I wish you all a happy and safe 4th of July weekend!

Red, White & Blue Prosecco Sangria

Serves 4-6

Total time: 5 minutes

Ingredients

• 1 cup bourbon
• 1 lemon, juiced
• 5 ripe (but not too ripe) white peaches, 1 left whole, the rest peeled and thinly sliced
• 2 cups strawberries, quartered
• 1 cup blueberries
• 1 bottle Prosecco, thoroughly chilled

Instructions

1. Peel the peach that remained whole.
2. In a large bowl, combine the bourbon and the whole peach. Mash the peach with the bourbon and pour through a fine mesh strainer over a large pitcher, using a spatula to press all the liquid out.
3. Add the remaining peaches, the blueberries and strawberries to the pitcher with the peach bourbon.
4. Cover with plastic wrap and let sit for 2-3 hours.
5. Just before serving, pour the Prosecco and lemon juice into the pitcher and stir gently to combine.
6. Serve immediately.

Notes

The level of sweetness in the recipe relies on the sweetness of the peaches you're using. If you find they are not as sweet as you'd like, feel free to add a little maple syrup to the peach bourbon mixture (I like it for the flavor and how easy it is to mix into a drink vs. honey).

10 Summer Cocktail Recipes

Summer is in full swing which means BBQ parties, pool parties, impromptu cocktail parties and lots of reasons to try new cocktails recipes! To make summer cocktailing a little easier for you, I've put together a list of my 10  summer cocktail recipes from Set the Table. TEN cocktail recipes all in one place. Just for you. That's a good reason to say 'cheers'!

Whether you're hosting an Independence Day bash or just need some cocktail ideas in your back pocket for last minute gatherings, this list has you covered. 

1. Meyer Lemonade with Roasted Strawberries. Because how could you not love this vodka-spiked beauty?

2. Summer Sipper. Orangey, basily, gin-y. Those are all valid words on Fridays.

3. Campari Basil Mojito. Vibrant red with bursts of basil leaves.

4. Sweet & Spicy Thai Pineapple Cocktail.Sweet pineapple with a little heat from some red pepper. Classic Thai flavors transformed into a beautiful cocktail.

5. Pimm's & Ginger Beer. The classic herbal flavor of Pimm's is kicked up a notch with spicy ginger beer. Cool and refreshing.

6. Basil Gin Fizz.  This is one of the most pinned cocktail recipes on the site. A classic gin fizz is given a summery lift with fresh basil leaves and a hint of honey.

7. Prosecco Float with Raspberry-Thyme Sorbet. This cocktail is perfect for a last minute get together. Just have a bottle or two of prosecco on hand in the fridge and a pint of my raspberry-thyme sorbet in the freezer and you've got everything you need!

8. Boozy Creamsicle Shake. A childhood classic made for adults. This Creamsicle Shake (which can be made boozy or not) is a great way to cap off a fun day at the lake.

9. The Smokey Spicy Lemon. This cocktail is based on a favorite recipe of mine from way back in the day on Tokyo Terrace: The Spicy Lemon. This pretty cocktail is sweet, sour, and has a hint of smokey spice from chipotle powder.

10. Pineapple-Coconut Mojito. This refreshing twist on a mojito is all things summer. Fresh pineapple, coconut rum, and zingy mint leaves make this a must-make for summer!

There you have it! Ten perfect summer cocktails.

Have a safe, fun, sunburn-free summer!

Cocktail Friday: Spiked Lemonade

My sister, Rebecca (who also blogs here), will be taking the reigns on Fridays for a while and I am SO excited about it! Armed with her trusty iPhone and lots of Happy Hour experience, I know she will be bringing some great stuff to Set the Table! This spiked lemonade is perfect for summer, which officially starts tomorrow.

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It's been stormy in the Midwest this week. In Minneapolis, the Mississippi is getting a little too mighty. Minnehaha Creek is rolling up and up and up into the backyards of South Minneapolis and strong winds have knocked down trees and caused power outages almost every other day.

We've heard the power is out at home. I'm in Chicago for a few days though and here, the power is definitely ON.

Generally, I don't mind when the power goes out for a little while. It's not like we live in a loud place (we're basically in the country). Still, there is the tug of the iPhone, the hum of the appliances, and the lure of the television. But when the power goes out? Quiet. Quiet like you never knew it was so loud in the first place. Nothing beeps or blinks or hums and time stretches out like taffy. It's a mini wake up call.

Lemons to Lemonade | Set the Table

This weeks cocktail is a version of lemonade that will make you rethink how you make lemonade forever. I promise.

The ingredients are the same but instead of juicing the lemons, you use the entire fruit. The lemons are chopped and puréed and the sugar is added through a filtering process that is a little labor intensive but ultimately makes a beautiful, soft, smooth, and almost 'milky' drink.

Spiked Lemonade | Set the Table

I stored the leftovers in a pitcher in the refrigerator for a few days and it kept perfectly - just the thing for a summer party.

Spiked Lemonade

Yield: Makes about 5 cocktails

This intensely lemony spiked lemonade is perfect to make for summer parties. The recipe has been barely adapted from The Guardian (here) and the amounts have been halved. Double it for a large group. The lemonade keeps well in the refrigerator if you'd like to make it ahead of time.

Ingredients

• 4 unwaxed organic lemons, cut into small pieces (see photo above)
• 3/4 cup granulated sugar
• 1/2 cup water
• 1 cup gin
• Fresh sage leaves for garnish

Instructions

1. In a blender or food processor, pulse the lemons and 2 tablespoons sugar until pureed.
2. Pour the puree into a strainer set over a pitcher and let the liquid run through.
3. Transfer the remaining pulp back to the blender and add another 2 tablespoons of sugar along with the water. Pulse a few times and strain again.
4. Repeat this process until the you have used all the sugar.
5. Throw the remaining pulp away. Add the gin to the pitcher and stir to combine.
6. Pour into ice filled glasses and garnish with a fresh sage leaf.

Cocktail Friday: The Rose

My sister, Rebecca (who also blogs here), will be taking the reigns on Fridays for a while and I am SO excited about it! Armed with her trusty iPhone and lots of Happy Hour experience, I know she will be bringing some great stuff to Set the Table! This elegant drink called The Rose is everything a summer drink should be.

I think I have a pink drink problem.

Since taking over Cocktail Friday, I’ve done a Cherry Vodka, a Rhubarb Martini, and today I'm introducing you to another pink drink called the Rose. You may already know about the Rose - especially if you were hanging around with our hometown hero, Scotty Fitzgerald, in Paris in the 1920’s. But, just in case you weren't, here's a nice writeup about the Rose by mixologist David Wondrich over at Esquire:

Light, dry, suave, enigmatic -- Johnny Mitta, barman at Paris's Chatham Hotel, knew what he was doing when he put this one together, back around 1920. The cherry-pit notes of the kirschwasser blend perfectly with the nuttiness of the vermouth, and the touch of syrup colors it the palest Art Deco pink. By 1925, when all those Yank literary types were flooding the city, Mitta's creation was all the rage. Signature cocktail of the Lost Generation? Perhaps a little on the, ah, gentle side for a Hemingway or a Fitzgerald, but you know what that means. Doubles.

Light and dry is exactly right. This isn’t a sweet drink. The raspberry syrup works more like food coloring and, if there was a fruity taste, I couldn’t detect it.

The Rose

Ingredients

• 2 ounces French vermouth
• 1 ounce Kirschwasser
• 1 teaspoon raspberry syrup

Instructions

1. Combine with ice in a cocktail shaker. Shake for about 15 seconds and strain into chilled glass. Garnished with a maraschino cherry (traditional) or fresh raspberry.