My brilliant friend Aubrey and her fabulous mom, Shelley, hosted a casual cocktail gathering at Aubs' house last night. They are both amazing cooks and entertainers, so I knew it would be fun and yummy.
Every year, Shelley and her husband design their own cocktail and serve it at various get-togethers. This year's drink of choice is the Lemon-Drop Fizz, which was one of those deliciously smooth drinks that have you downing three or four of them before you realize the damage you've done. I don't have the exact recipe, but it included vodka, triple sec, lemon juice and seven up. Very tasty indeed!
The second cocktail choice was a Caribbean champagne with rum, banana liquor and champagne. Also good, but I am not really a rum or banana flavor girl, so the lemon was by far my favorite.
They also served up an assortment of finger foods, including spinach dip; hummus; crackers with turkey, melted cheese, tomato and basil; sun-dried tomato on bread, rhubarb salsa (which i will share the recipe for soon) and strawberry shortcake cookies.
The recipe for the cookies came from Martha Stewart Living and they were a really amazing, not too sweet, perfect use of fresh summer strawberries.
Strawberry Shortcake Cookies
Martha Stewart Living
Makes about 3 dozen
12 ounces strawberries, hulled and cut into ¼ inch dice (2 cups)
1 teaspoon fresh lemon juice
½ cup plus 1 tablespoon granulated sugar
2 cups all purpose flour
2 teaspoons baking powder
½ teaspoon coarse salt
6 tablespoons cold unsalted butter, cut into small pieces
2/3 cup heavy cream
Sanding sugar, for sprinkling
Preheat oven to 375 degrees. Combine strawberries, lemon juice, and 2 tablespoons granulated sugar. Whisk together flour, baking powder, salt and remaining 7 tablespoons sugar in a large bowl. Cut in the butter with a pastry cutter, or rub in with your fingers, until mixture resembles coarse crumbs. Stir in cream until dough starts to come together, then stir in strawberry mixture.
Using a 1 ½ inch ice cream scoop or a tablespoon, drop dough onto baking sheets lined with parchment, spacing evenly apart. Sprinkle with sanding sugar, and bake until golden brown, 24 to 25 minutes. Transfer to a wire rack, and let cool. Cookies are best served immediately, but can be stored in an airtight container at room temperature for up to 1 day.
Note from Aubrey: I don’t know what sanding sugar is. Any type of larger crystal sugar should work great. Too bad these all have to be eaten in one day!
Happy weekend everyone!