Recipes

Bob’s wife, Jennie Giammasi, is at again. This time, combing your tropical dream with tropical libation…

Brooklyn Nightcap
(For real, this was my favorite nightcap at an old Italian Social Club in Brooklyn after a long, leisurely dinner down the street—the bartender humored me!)

Ingredients
¾ cup fresh pineapple
1 ¼ oz good gin
1-2 tsp lime juice
1 tbsp honey or simple syrup, to taste

Procedure

1. Blend all ingredients and pour over ice to chill.  Shake till cold and pour into a chilled cocktail glass (ice optional).
2. Top with prosecco or champagne (tonic or sprite would work as well, but it’s not preferred!). 
3. Garnish with mint and a cube of fresh pineapple.

The same drink can be made with the same amt of fresh mango, but double the sugar.

Mango Daiquiri

Ingredients
1/2 cup peeled sliced mango
1 1/4 oz rum
2 oz sweet & sour mix

Instructions
In blender, combine with ice and serve garnished with cherry and orange wheel.

Mango Margarita

Ingredients
1/2 cup peeled sliced mango
1 1/4 oz tequila
1/2 oz cointreau
1/4 lime
splash chambord

Instructions
In blender, squeeze juice of lime. Add mango and blend. Add other ingredients except chambord and blend. Combine with ice then serve topped with a splash of chambord and garnished with a lime wedge or wheel.

In recognition for all her help contributing helpful information and resources for this week’s newsletter, Jennie Giammasi (Bob Scaman’s wife) has been officially awarded with the Goodness Greeness Herb Expert Honor. She spent some seven years working with Jacobs Farms and Del Cabo—known for their organic herbs and cherry tomatoes, so she knows a thing or two about the power of herbs. She’s offered us a recipe that tastefully showcases her knowledge; it wowed family and friends alike this past Thanksgiving:

Jennie’s Herb Butter

Ingredients
1 stick organic butter
1 TBsp each of the following (can change according to herb preferences and strength):
thyme
sage
rosemary (optional, it can overpower)
2 TBsp basil
2 cloves garlic
2-3 TBsp organic lemon juice
1-2 TBsp honey

Procedure

1. Blend all herbs and butter in a processor, adding lemon juice while blending in order to thin the butter consistency. 
2. Add honey in a stream, to taste, as it will nicely counterbalance the acidity and heighten the herbs' flavor. 
3. Add salt and fresh ground pepper to taste while blending.
4. Serve. Optional serving instructions: Mold butter into a log, wrapped in wax paper, and refrigerate until hard (1-2 hours). Slice into "chips" and arrange on a small dish, with a sprinkle of edible flowers, or roll the log in edible flowers and serve whole.

Thanks again, Jennie!