jonroberts
total posts: 154
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The Dark and Stormy - this is what I drink on muggy Manhattan days when I seriously wonder how people ever survived before the invention of air conditioning.
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Eat watermelon while the sun shines. Particularly a watermelon and campari sorbet. The campari gives the sorbet a deeper sour citrus note, and if it’s possible, makes it an even prettier pink.
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Chicken with 40 cloves of garlic doesn’t taste nearly as garlic-y as you would imagine. It’s more a sweet deep flavor, rather than pungent garlic.
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Vodka, orange bitter, orange and ginger ale - the deliciously lethal mix behind the Headless Horseman
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Strawberry pineapple snow cones for the hot summer weather.
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Red snapper en papilotte with fennel, chick peas and white wine. It sounds complicated but it couldn't be easier.
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What could be better than a cool lime margarita on a summer evening?
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This is a very sophisticated adult version of ice magic, though the fun of the drizzle and set, the great pleasure of cracking the topping with a teaspoon, remains intact.
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Too hot to cook, I find myself wanting to eat mezze style – picking at salads and pita bread, a bowl of hummus, a few chunks of salty feta cheese drizzled with a little olive oil.
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Lillet, champagne and orange to garnish - a little bit of Paris wherever you are.
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Olympic Onion Rings - could there be a better snack to share at an Olympic viewing party? I mean, seriously?
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When strawberries are at their Farmers’ Market best this is a great cocktail that really takes advantage of their wonderful summery flavor.
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These pickled strawberries keep for about a week in the fridge. If you want to keep them for longer, sterilize the jar properly and seal.
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A famers’ market summer special – roasted tomato pasta, which soothes, inspires, and makes believers of us all.
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This is a Hollywood fantasy of a cocktail – it’s almost too deep vivid red to be real, too set-decorated with lime and mint to be true, and yet, happily, it is.
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The farm stand on the way back to New York was groaning with peaches, and these muffins seemed like the perfect way to recreate a sunny holiday memory in the bustle of the city.
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Here’s what the gourmet farm shops of the world would probably prefer to keep secret: making peach vinegar is really easy.
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Lillet grapefruit gin cooler - a more refreshing, summery cocktail you couldn’t hope to find.
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This is a showstopper of a dessert, and it’s easy to make – bit of a win win really.
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Gin elderflower and tonic jelly - my new obsession
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The proportions are what’s important for lemonade. For every cup of lemon juice you want 3 cups of water / soda water, and ¼ to ½ cup sugar syrup to taste.
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In the spirit of French romance, I'm making this summery goat cheese peach tart.
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Frozen watermelon lemonade - the perfect antidote to the summer heat.
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Salmon lemon and zucchini, grilled on a skewer with a fresh homemade pesto - the perfect summer bite.
www.ifyoucanmakethatyoucanmakethis.com
The submarine cocktail - and a tale of an illegally parked submarine on a Dubai beach.
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It’s best to make this homemade crackerjack on a day with fairly low humidity or the caramel will stay sticky on the corn.
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This trifle serves 6 – 8 people, and is easily doubled for a crowd. It can be made in glasses if you prefer individual portions – though that’s less dramatic than a glorious billowing bowl.
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This recipe is adapted from Le Petit Cafe’s pear clafouti recipe. It’s a little cakier than some other recipes which is why I love it.
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These are a little gourmet – the kind of ice pops you can serve to your friends on a hot day at the end of a BBQ and feel very cool about yourself.
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The salty dog - a perfect cocktail for an evening by the water.
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Linguine with lemon and créme fraiche for an easy summer dinner.
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A chocolate swirl is cooking for its own sake. Pure frivolity and adornment. Or the purest form of art. Discuss. Preferably in French.
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Gin chicken - this is so easy to make, it’s almost not a recipe at all. The gin gives the meat a lovely herbal hit, and makes for a fragrant pan sauce.
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Rhubarb vodka takes some patience, but it’s absolutely worth it in August, when you’re drinking rhubarb vodka tonics with ice on a hot sunny day.
