Author Archive | edible South Florida

Holiday Desserts + Bubbly

From Our Advertiser: The Best Holiday Desserts to Serve with Cava

For Nochebuena, Christmas Eve, Hanukkah or just a festive dinner, it’s that time of year where tables full of desserts tempt you at every party. When you decide to indulge, why not enhance the experience with some perfectly chilled Cava? Segura Viudas Cava actually brings out the flavors in many of your favorite seasonal desserts. Whether you’re planning a holiday meal or just attending, make sure you leave room for dessert … with a side of Cava, of course.

Pumpkin Pie, Cheesecake, Flan – you name it…

Spanish bubbly mirrors the nutty, sweet and spicy flavors of pumpkin – making Cava the perfect companion for all of its holiday dessert varieties. Creamy options like pumpkin pie, cheesecake and flan are ideal as the acidity of Cava is born to break through.

Fried Desserts like Beignets, Doughnuts or Zeppole

Hearty fried desserts need a wine that can stand up to their intense flavors and Cava delivers. The bubbles brighten up each deliciously crisp bite and serve as a palate cleanser for the next. Feel free to bring on the ice cream here to really make your taste buds dance.


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The Clover Club

1 egg white

5-6 muddled raspberries

Leaves from 1 rosemary sprig

.5 oz simple syrup

.75 oz lemon juice

1.5 oz Martin Miller’s Gin

Shake really hard and strain into coupe glass. Garnish with rosemary and raspberry.

Recipe: Mixologist Ryan Hooks

Venue: St. Felix Hollywood

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1.5 oz Martin Miller’s Gin

1 oz Thyme Simple Syrup

1 oz Lemon Juice

Shake vigorously.

Top with tonic and garnish with a lemon.

Note: Thyme simple syrup is equal parts sugar and water with 3 orange peels and thyme, boiled and cooled.

Credit: Mixologist Ryan Hooks

Venue: St. Felix Hollywood

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The Citrus Sparkle

Making a pre-mix for your signature cocktail saves precious time so all you have to do is squeeze in a little clementine, shake and top with bubbly.

Makes 1 drink

¼ of a clementine, tangerine or mandarin

3 ounces (about 1/3 cup) Citrus Gin Pre-Mix (recipe follows)

1½ ounces (3 Tbsp.) brut champagne or sparkling wine, chilled

Garnish: small rosemary sprig or orange twist

Squeeze and drop the clementine into a cocktail shaker. Measure in the Citrus Gin Pre-Mix, fill with ice, cap, and then shake vigorously. Strain into a champagne flute. Top with champagne and garnish with a small sprig of rosemary or orange twist.

For Citrus Gin Pre-Mix:

Makes enough for 10-12 cocktails

2 cups Martin Miller’s Gin

½ cup Cointreau

½ cup simple syrup*

2/3 cup fresh lemon juice

Combine the pre-mix ingredients. Funnel into a pretty bottle. Store refrigerated, for up to 7 days.

Credit: Kathy Casey for Martin Miller’s Gin

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The Snowdrift

This recipe easily doubles, or you can pre-batch large amounts of this cocktail by changing ounces to cups. Blend 4 ounces (½ cup) of the pre-mix with ½ cup of the ice.  These measurements will make four cocktails.

4 ounces (½ cup) Martin Miller’s Gin

1½ ounces (3 Tbsp.) fresh lemon juice 1½ ounces (3 Tbsp.)

Cranberry Ginger Syrup (recipe follows)

1½ ounces (3 Tbsp.) pasteurized or organic egg white

1 cup ice

Garnish: candied ginger and cranberry on a pick (optional).

Measure cocktail ingredients in a blender with ice. Blend on high until ice is totally blended and drink is frothy. Pour into coupe glasses. Garnish with candied ginger and cranberry on a pick if desired.

Cranberry Ginger Syrup

1 cup fresh or frozen cranberries

4 tsp. finely grated orange zest

4 tsp. finely minced fresh ginger

2 cups water

2 cups sugar

Place ingredients into a small sauce pan. Bring to a simmer over medium-high heat. Simmer for 1 minute, then turn off heat. Let steep for 30 minutes. Then strain through a fine mesh strainer, pressing out the cranberries. Store in a pretty bottle refrigerated for up to 2 weeks.

Makes about 20 ounces or enough for … Read More

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Art Basel Tidbits

Art Basel: A whirlwind of art and artists. Intolerable traffic*. Fabulous parties. Sold-out restaurants. Whimsical pop-ups. No parking. Depending on your perspective, it’s the most wonderful – or most aggravating – time of year.

Local media and bloggers have posted lists of where and what to eat – Lee Schrager of the South Beach Wine and Food Festival shared his favorites here and Eater Miami came up with some ideas. Here are some of our favorite low-key tidbits, for locals and visitors:

Soft-serve ice cream

Caramel Stout Soft Serve (Photo: Dominique Ansel Kitchen)

Update: Unsurprisingly, his soft-serve sold out Wed. The gorgeous Setai in Miami Beach hosts chef Dominique Ansel’s pop-up soft-serve window Wed., Dec. 2 and Thur., Dec. 3 from noon to midnight. He has created two flavors: Caramel Stout and Burrata. The Caramel Stout is something new Ansel created exclusively for the event, says spokesperson Jessica Cheng. “The stout gives it a really nice deep flavor and just a hint of bitterness, and it’s garnished with pearls of chocolate ‘caviar’ and fudgy chocolate brownies studded with Maldon sea salt.” The Burrata was created for their West Village Kitchen shop over the summer. “For that flavor, Dominique had

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Your Local Gift Guide + #SmallBizSat

We like shopping for the holidays just fine. What we don’t like are long lines, big-box hype of products that no one really needs (or wants) and the whole anxiety-inducing marketing blitz of the season. So we’ve come up with holiday gift ideas for any budget. Sources include advertisers and non-advertisers. What’s in common: These are all thoughtful ways to support local businesses in South Florida, and delight your gift recipients, and bring some of the joy back to giving.

Food …

Ricardo of Cao Chocolates

Ricardo of Cao Chocolates is kicking off Small Business Saturday Nov. 28 with discounts, raffles, fun for kids and – of course  – really delicious chocolate … bars, bites, truffles, bonbons, hot chocolate. This bean-to-bar artisan is as hospitable as he is talented, hosting regular parties and chocolate and wine get-togethers. (From $5.35)

At Gaucho Ranch, their 100% na tural grass-fed beef – free of antibiotics, hormones and grain – is not local (it’s from Uruguay, from a 100-year-old family-owned farm. But they are involved in the South Florida community, sharing their love of grass-fed beef at regular events and receptions. (Meats from $6.29/lb)

… and Drink

Jeffrey Wolfe of Wolfe’s Wine ShoppeRead More

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First Thanksgiving held in Florida?

Long before the pilgrims landed at Plymouth Rock, America’s melting pot was St. Augustine, where Spaniards, free and enslaved Africans and Native Americans lived in the late 1500s. Find out more at “First Colony: Our Spanish Origins” at the Florida Museum of Natural History in Gainesville. Make it part of a Road Trip to Gainesville, featured in our fall issue.

Left: A mural by Michael Rosato depicts the First Thanksgiving held in St. Augustine in 1565. Photo: Florida Museum of Natural History.

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Holiday Bake Recipe: Sugar and Spice Cookies

One of Grandma’s greatest hits, this simple drop cookie delivers a properly spicy, crunchy, melt-in-your-mouth burst of holiday goodness. Make sure your spices are fresh and, in the case of pepper and cloves, freshly ground.

Makes 4 dozen cookies

12 oz. (3 sticks) unsalted butter, at room temperature

2 cups sugar

2 eggs

1/2 cup molasses

4 cups unbleached white flour

2 teaspoons baking soda

1 teaspoon salt

2 teaspoons ground cinnamon

1 teaspoon ground cloves

1 teaspoon ground ginger

1/2 teaspoon freshly ground pepper

Powdered sugar for dusting


Preheat oven to 350 degrees. Line baking sheets with parchment paper.

In a large mixing bowl, cream butter and sugar until fluffy. Add eggs, one at a time, beating well after each addition. Add molasses and beat well.

Sift together dry ingredients. Add at low speed to butter and sugar mixture and beat just until combined.

Drop batter by rounded spoonfuls onto baking sheet 2 1/2 inches apart – cookies will spread. Bake 9 to 11 minutes, rotating cookie sheets from back to front once midway through baking. Cookies should be golden brown and slightly darker around the edges when done. Watch carefully during final minutes of baking because they … Read More

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Roast Your Olives! and Other Holiday Entertaining Tips

Fresh and dried fruits, cheese, charcuterie platter

Maybe you’re new to entertaining. Perhaps you’ve been invited to lots of holiday parties. What should you serve or bring? We talked with Joey Wells, specialty coordinator, Whole Foods Market, Florida region, who’s passionate about fine foods and all things cheese:

All-British cheeses

We’re throwing a party on a budget. What should we look for? Keep it simple. Two or three cheeses and one simple accoutrement is plenty. Know how many people you’re serving, and keep in mind that you will have other food there as well. A delightful cheese board can be a beautiful slice of brie, a cheddar and some gouda. Our Private Label cheeses come from small family farms or co-op dairy farmers. They taste incredible and are a great value. Also, don’t be afraid to ask our cheesemonger for a smaller piece of cheese. Finish off your presentation with your favorite jam or jelly or our Dalmatia Fig Spread.

Double creme brie stuffed with fig spread and topped with caramelized walnuts

Our guests are extreme foodies. What new discoveries can we show them? Theme your platter and choose about four cheeses. Your theme can be country of origin, a … Read More

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