Lavender Haze Cocktail
Ingredients
- 1 ounce of Gin
- ½ violet liquor
- ½ ounce of luxardo liquor
- ½ lemon juice
Directions
Step 1. In a cocktail shaker full of ice, add in the gin, violet liquor, luxardo liquor, and lemon juice
Step 2. Shake vigorously until shaker is ice cold
Step 3. Strain cocktail into a martini glass
Step 4. Top it off with egg white and Empress gin foam if desired
Step 5. Enjoy!
Jasper's Catering specializes in gourmet backyard cuisine. What does that mean? Prioritizing incredible flavors and high-end dishes without sacrificing genuine Texas hospitality. Jasper's is based out of Richardson and has been specializing in making your event spectacular for over 16 years. Their full-service catering and incredible menu will leave you and your guests stress-free and awed by a culinary experience unlike no other.
Recipe by Tim Goodwin // https://www.jaspersrichardson.com/
Prosciutto Melon Mint Salad
Ingredients
- 1 cantaloupe melon
- 1 personal size seedless watermelon
- 1 honeydew melon
- 6 ounces prosciutto, chopped
- ¼ cup pistachios, lightly salted & chopped
- ¾ cup olive oil
- ¼ cup mint leaves
- 6 tablespoons lemon juice
- 2 tablespoon honey
- ½ teaspoon salt
Directions
Step 1. Use a melon baller to scoop round spheres of each melon & put them in a large bowl.
Step 2. In a blender combine the olive oil, lemon juice, mint leaves, honey & salt. Blend on high for a few seconds until emulsified.
Step 3. Drizzle about ¼ cup of the dressing over the melons & stir gently to coat. Garnish with prosciutto, pistachios & extra mint leaves. Serve with extra mint dressing as desired.
Carrot Ginger Soup
Ingredients
- 3 tablespoons olive oil
- 2 tablespoons ghee
- 1 yellow onion, roughly chopped
- 2 pounds carrots, peeled & roughly chopped
- 3 cloves garlic, roughly chopped
- 1" piece ginger, peeled & rough chopped
- 4 cups organic vegetable broth
- 1 cup full fat coconut milk
- 2 teaspoons salt
- 1 teaspoon pepper
- 1/4 teaspoon each: allspice & turmeric
Directions
Step 1. In an 8 quart stock pan, place all ingredients except coconut milk. Give it all a quick stir to mix it up.
Step 2. Heat over medium high until it comes to a boil. As soon as it boils, put a lid on it & turn the soup down to low.
Step 3. Cover & simmer 1 hour.
Step 4. Remove lid, add in coconut milk.
Step 5. Use an immersion blender to puree the soup.
Step 6. Serve hot.
