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Spring Fling

Spring Fling

We may not want to turn the clock back entirely, but admit it, it would have been fun to go to a high school dance with all of the friends you have now. With papier mâché and punch bowls, your backyard will look like your high school gym in no time. Encourage friends to arrive in vintage cocktail/dance dresses for a few extra laughs. This delicious Spring Fling Cocktail is perfect for this party!


  • 1 ½ parts Uncle Val's Botanical Gin
  • ¼ part Aperol
  • 2 parts fresh grapefuit juice
  • ½ part fresh lime juice
  • ½ part simple syrup

Disaronno Spring Fling

You may have already heard me mention that a GOOD Amaretto Sour is hard to come by, BUT NOT impossible. Well I feel the same towards a Singapore Sling. It’s ALL about the fresh ingredients and mixing with quality products, which is why I wanted to emphasize its importance. The best thing about this cocktail, is that it can be fairly easy to execute, and you don’t have to jump through hoops to try and dig up the ingredients. Personally, I love the searching (when I’m not on a deadline), and I’m always surprised at what I find when I just simply wonder.

The one thing I didn’t add to this cocktail riff was the Cherry Brandy. Want to know why? I just don’t have it. It’s one of those ingredients that has slipped through the cracks and I’ve been able to make do. With over a year of Liquid Culture under my belt, I haven’t been desperate for the product, but I’m sure the time will come when I cave. I bring this up, because I am just like the community I’m building here. I DON’T have limitless space for my bar, and I already have way too many bottles hanging out on my floor that gives me major anxiety. So I’m not going to pressure you to buy things that will just collect dust. I’m a minimalist like that.

My initial thought of the Spring Fling came to me when I browsed through my recipe index for Spring last year and I remembered how much I LOVED the Rhubarb Sling I created. So with strawberry and this sling in mind, I knew these flavours would work so well together. Don’t believe me, well this is easy enough to whip up yourself, so you’ll just have to tell me if you agree or not! What’s your favourite Spring Flavours? Leave your comments below, but first…have a cocktail!

California's peak watermelon season is May-October Florida's is May-June Georgia's is in July and Texas' is in September.

Two cups of diced watermelon has 80 calories, 2 grams of fiber, 25% Daily Value for vitamin C, and 20% for vitamin A.

  • Wash watermelons in water before cutting. Once you cut a watermelon, store it in the refrigerator.
  • One indicator of ripeness is a yellowish underside where the melon touched the ground when it grew.
  • Chilled, cut watermelon is a refreshing snack. Watermelon also adds crunch to fruit salads. You can even make a watermelon freeze with watermelon, crushed ice, and a blender.

Spring Veg Risotto

Risotto is a splendidly easy, versatile and comforting spring/summer time dish, and simpler to make than you would possibly assume! It is an effective way to make use of spring veggies.

Use this recipe as a clean canvas sauté some chopped mushrooms within the oil and butter (scrumptious with rosemary!) earlier than including the rice to the pot, or grate in a uncooked beet or some tomatoes, add asparagus or fiddleheads for the previous couple of minutes of cooking time, or stir in handfuls of torn spinach, contemporary basil or different greens on the finish.

Although there are measurements right here, you may make any amount of risotto so long as you stick with a ratio of about one to 4, rice to inventory (or salted water)—for those who’re cooking for one, about 1/4 cup raw rice will do as a place to begin.

  • 2 Tbsp. canola or olive oil (approx)
  • 2 Tbsp. butter (approx)
  • 1/2 small onion or 1 shallot, finely chopped
  • 3/4 cup short-grain rice (comparable to Arborio)
  • a splash of wine (non-compulsory)
  • 3-4 cups low-sodium rooster or vegetable inventory (or salted water)
  • a handful of cherry or grape tomatoes, halved (non-compulsory)
  • a couple of stalks of asparagus, chopped into 1-inch lengths, or cooked fiddleheads
  • contemporary greens (spinach, arugula, child kale or basil), for those who like
  • 1/2 cup freshly grated Parmesan cheese


In a big saucepan or Dutch oven warmth the oil and butter over medium-high warmth. When the butter will get foamy, add the onion and prepare dinner for a couple of minutes, sprinkling with salt, till comfortable however not browned. Add the rice and stir it round for a minute or two, till coated with oil and butter. Should you like, add a splash of wine and prepare dinner for a minute, till it evaporates.

Add a few half cup of the inventory and prepare dinner, stirring typically, till your spoon begins leaving a path by the underside of the pan. Proceed including the inventory about half a cup at a time, stirring often, till the rice is simply tender, which ought to take about 20 minutes. A while alongside the way in which, add the tomatoes — the sooner you add them, the extra they’re going to break down into the risotto. Stir in your asparagus and/or fiddleheads for the previous couple of minutes of cooking time.

When the rice is simply tender, stir in any contemporary greens you want so as to add (they need to wilt instantly), and stir within the Parmesan cheese and one other chunk of butter, for those who like—it ought to have a barely saucy consistency that flows into your shallow serving dish.

Calgary Eyeopener 6:26 Julie Van Rosendaal on spring veggies

Spring is within the air, together with loads of rain, which suggests extra tasty inexperienced issues coming out of the bottom. Our meals information Julie Van Rosendaal shares her ideas on what to do with them. 6:26


You can make your own cold brew with any of the recipes here. We chose to nitrogenate our coffee to give it a frothy body, but I’m sure it will taste good still as well.

Combine the water and the sugar in a pan. H eat until the sugar is fully dissolved. Remove from heat, and then add the orange blossom water. Avoid simmering the syrup very long: on one test, I found that a longer cooking time gave the syrup a caramelized flavor that overwhelmed the orange blossom.

Combine the orange juice, sugar, and orange zest in a pan. Simmer the sweetened orange juice with the orange zest for about five minutes, or longer if you’d like, and then pass it through a sieve to remove the solids.

Our Top 20 Spring Appetizer Recipes

There's no more exciting time to be in the kitchen then in the first weeks of spring&mdashthe days have become longer, temperatures are slowly rising, and there's a bounty of fresh ingredients in season. The prospect of bright flavors gets home cooks excited to serve colorful dishes that really capture the joy of springtime.

There are so many events where you may need a plate of delicious appetizers. Whether you're gathering friends and families for an Easter celebration, a Passover seder, a baby shower, or even a garden soirée, serving seasonal flavors in the form of a shareable, passable appetizer is the most delicious way to celebrate. One way to serve spring's finest foods is over little toasts: We like tartines with leeks and snap peas, a crostini with ham and peas, or bruschetta with roasted globe artichokes and green garlic, which should be available at your favorite market. We have other ways to incorporate finds from the farmers market into a first course, including mushroom and spinach tart and a flatbread topped with shaved asparagus and potatoes.

If you're hunting for potluck inspiration, you'll be pleased to know that veggie-forward dips and hummus are easy make-ahead recipes that are simple to transport and are always a hit at parties. Serve them with plenty of colorful crudités, crisp toasts, crackers, or an assortment of all three. And don't forget eggs, they're also such a springtime ingredient (and not just the chocolate variety!). Our deviled egg recipes are just right for a spring menu as are the "eggs" made of goat cheese.

In short, get seasonal with your starters our 20 favorite spring appetizers will set the tone for your dinner or party.

Menu Timeline

This timeline breaks each recipe down into its make-ahead components, but don’t worry if you can’t get to all of them ahead of time. You could actually make everything (except the dessert, which benefits from an overnight chill) in the couple of hours before your guests arrive.

The day before

  • Shop for all groceries put white wine in fridge.
  • Make cheese spread. Wash tomatoes. Wash and trim celery and refrigerate in an airtight container.
  • Make butter-Parmesan mixture for garlic bread refrigerate.
  • Lightly toast pine nuts for salad.

The night before

A couple of hours ahead

  • Prep chicken, asparagus, and carrots, and put them in their own baking dishes.
  • Remove butter-Parmesan mixture from fridge to soften. Butter bread and wrap in foil.
  • Wash greens and herbs for salad.

An hour before guests arrive

  • Heat oven. Roast chicken. After 10 or 15 minutes, start roasting asparagus and carrots also.
  • Shave Parmigiano Reggiano and prepare fennel for salad. Zest and juice lemon for dressing.
  • Remove chicken and vegetables from oven when done let chicken rest in a warm place. Increase oven temperature to 425°F.

As guests arrive

  • Pour wine or other drinks.
  • Unmold cheese spread onto a platter. Garnish with oil and reserved zest and herbs. Arrange vegetables around the cheese, and set out for everyone to serve themselves.
  • Put garlic bread in oven.

As guests nibble the appetizer

  • Make the lemony dressing. Toss salad greens with oil and lemon juice, and compose the individual salads. Dress salads, garnish, and serve, along with garlic bread.

After the salad

  • Break away from the table to start the coffee or tea. Scoop cookies and cream into individual bowls, decorate with a whole chocolate wafer and drizzle on raspberry sauce. Serve.

Shopping List

Fresh Produce:

  • 2 bunches of fresh herbs (choose 2 of the following: parsley, chives, tarragon, dill)
  • 1 bunch fresh thyme (1 Tbs. of leaves)
  • 1 large bunch flat-leaf parsley (1/2 cups leaves)
  • 1 large bunch fresh mint (1/2 cup leaves and garnish)
  • 2-3 lemons
  • 1 pint cherry tomatoes
  • 1 pound asparagus
  • 1 pound trimmed baby carrots
  • 1 celery heart
  • 6 cups salad greens
  • 1 medium fennel bulb

Meat, Eggs & Dairy:

Other Groceries:

  • 8 ounces (about 1 cup) goat cheese
  • 1 block of Parmigiano Reggiano (for shaving and grating)
  • 1 carton heavy cream (at least a cup)
  • 1/3 cup creme fraiche
  • 1 package good crackers or loaf of walnut bread
  • 1 medium load of artisan bread with a tight crumb
  • 1 package Famous Chocolate Wafer thin chocolate cookies
  • 1 package of pine nuts (1/3 cup)
  • 1 bottle dry white wine (2 Tbs.)
  • 3 cups (about 12 ounces) frozen raspberries

Pantry Staples:

  • 1 cup extra-virgin olive oil
  • Kosher salt black pepper
  • 1 head of garlic
  • 1/4 tsp. Dijon mustard
  • 8 Tbs. (1 stick) salted butter
  • 5 Tbs. granulated sugar

Wine Choices:To pair with the Goat Cheese Spread, you’ll want a bright, fruit-forward white with crisp acidity and no oak, like a Pinot Gris. Look for the 2004 WillaKenzie Estate ($16) or the 2004 Elk Cove ($16), both from Oregon. The appealing fruit and supple texture of Pinot Noir make it a perfect mate with the Salad of Roast Chicken and Spring Vegetables. Try the 2003 A to Z Pinot Noir from Oregon ($17) or the 2004 Saintsbury Garnet ($17) from the Carneros region of California. —Contributing editor Tim Gaiser is a master sommelier.

Chef John Ash shares 12 of his favorite springtime recipes

Everything bounces back to life. It is nature’s rebirth, and special ingredients we haven’t seen for a while become available again.

Here are a few of my favorite harbingers of spring.


Asparagus is special to me. I have fond memories of wild asparagus from my time growing up on my grandparents’ ranch in Colorado. The ranch was at about 8,000 feet elevation, and winters were harsh at that altitude.

Wild asparagus popping up, usually in early to mid-April, was a sure sign the weather finally was going to warm and summer was on the horizon. My grandmother and I would pick the wild asparagus and eat much of it raw, right on the spot. If you have never eaten just-picked asparagus, raw or cooked, it has a delicious sweet, green flavor. Just make sure it’s as close to harvest as possible. Its sweet flavor fades quickly after harvest.

Grilled Asparagus Salad with Pancetta and Egg

5 tablespoons extra virgin olive oil

1 tablespoon fresh lemon juice

2 teaspoons grainy Dijon mustard

1 teaspoon honey, or to taste

1 teaspoon finely chopped shallot

Kosher salt and freshly ground pepper

1 pound medium asparagus, tough base trimmed and discarded

6 ounces pancetta, cut ¼ inch thick and diced

3 soft-center hard-boiled eggs (see recipe below)

Freshly shaved Parmigiano-Reggiano

In a small bowl, whisk 3 tablespoons of the olive oil with the lemon juice, mustard, honey and shallot. Season to your taste with salt and pepper. Set vinaigrette aside.

Brush the asparagus with 1 tablespoon olive oil and season with salt and pepper. On a hot grill or with a ridged grill pan, cook the asparagus until nicely marked but still crisp-tender, about 4 minutes, depending on thickness. Set aside.

Over medium heat, add the pancetta to a sauté pan with remaining tablespoon of oil and cook until nicely browned, about 5 minutes. Drain on paper towels.

Toss the herb salad with the vinaigrette. Arrange asparagus on plates topped with the dressed herb salad, pancetta, half an egg and some shaved cheese. Season lightly with salt and pepper and serve.

Spring salad: A salad of baby greens, endive and sweet herbs is delicate and needs to be dressed just before serving. Use whatever you like. Here is a suggestion: three handfuls of baby lettuces, one small endive, one small handful frisée, young nasturtium leaves, parsley, mint and basil (all small or torn), plus a few celery leaves from the center of a bunch.

Soft-center hard-boiled eggs: Lower three large organic eggs into a small saucepan of boiling water. Simmer for exactly 8 minutes. Remove eggs and plunge into a bowl of ice water to stop the cooking. When the eggs are cool, tap the shells to crack them. This allows the cold water to seep between the eggs and shells making them easy to peel. Cut in half. If you like a softer yolk, cut cooking time by 30 seconds.


Artichokes are a member of the thistle family, and their season is spring into summer. “Baby” artichokes are not a different variety from regular artichokes. It’s just a smaller but fully mature version of the traditional artichoke. Its small size is the result of being picked from the lower part of the plant. We love them because you can eat the whole thing raw or cooked after trimming. They are easy to prepare and don’t have that fuzzy, inedible choke in the center.

This batter and technique also makes the best onion rings. Use any variety of sweet white onions in the market, cut into ½-inch rings.

Crispy Fried Baby Artichokes

Vegetable oil, such as canola, for frying

Discard the outer leaves of the artichokes until you reach the pale green centers. Cut off the base, if it’s still there, and the top ¼ inch or so of each and discard. Cut the artichokes in half and drop in the batter to coat.

Heat an inch or 2 of vegetable oil in a deep saucepan or fryer to 360 degrees. Briefly drain half the artichokes and carefully slide them into the hot oil and cook until golden brown, about 5 minutes. Drain on paper towels and cook the remaining artichokes the same way. Sprinkle on a little seasoned salt and serve warm with lemon wedges to squeeze over.

In a large bowl, whisk together the flour, salt, cornstarch, baking soda and baking powder.

In a separate bowl, stir the water and vodka together. Slowly pour the liquid mixture into the flour mixture, gently stirring to combine. It should be the consistency of pancake batter. Add more water or equal parts flour and cornstarch as needed.

The Market Spring Fling Cake

A delightful layered zucchini cake topped with a fluffy cream cheese frosting and all the fresh fruit you can imagine, this gorgeous Spring Fling Cake from The Market is the perfect celebratory cake for spring.

What a perfect way to celebrate mom for Mother’s Day by treating her to a homemade spring fling cake!

I was saddened to hear that The Market, a long-standing restaurant, bakery, and coffee shop in downtown Denver is closing for good. The market was known for its epic baked goods, sandwiches, and pasta salads, but in my mind, the Spring Fling Cake was their most iconic bakery item.

I have personally ordered the Spring Fling Cake throughout the years for bridal showers, baby showers, birthday celebrations, graduation, and for Mother’s Day. It is so gorgeous and makes a beautiful centerpiece for any dessert table. If you’ve never experienced the Spring Fling Cake from the Market, not to worry, you can make your own at home.

The recipe was originally published in the Rocky Mountain News, another obsolete Colorado influence of the past.

I made 2 minor changes to the recipe that improves the baking of the cake and the flavor of the cake itself.

I added the zest of one orange as an ingredient to the cake and that makes a world of difference. You still get the zucchini cake flavor, but its accented with a touch of orange. Lemon zest could also be substituted, but a touch of citrus zest is needed to brighten the cake.

The second change to the originally published recipe is that I put the cake batter into two baking pans rather than one. The original recipe calls for a 10″ x 3″ round pan and that is a commercial size baking pan that I did not have on hand. As a result, the first time I made this, I had 4 inches of cake that baked to a cone-shaped point that I had to cut off. Of course, we ate it, but it was a wasted 4 inches of cake.

By dividing the cake batter into two 9-inch round pans, you have two perfectly proportioned cake halves with which to work and you won’t have the excess cone-shaped cake that needs to be cut off.

Watch the video: Mean Girls - Spring Fling u0026 Ending Scene (January 2022).