March 23 – Cosmopolitan & Mustard and Gruyere Batons
Remember when Cosmopolitans were the ‘it’ drink? Dating myself but it was early ‘90s and everyone who was anyone was drinking them. Call me nostalgic, and being stuck in my house for over a week can do that to a person, but that’s the drink I feel like today (also I may have been watching a lot of Sex in the City recently; not admitting to that, but there are worse things). In addition to being delicious, it’s such a nice shade of pink, lifts my spirits!
Cosmopolitan
Makes 1 cocktail
2 oz vodka
1 oz cranberry juice cocktail
3⁄4 oz triple sec
3⁄4 oz lime juice, freshly squeezed
Lime wedge, for garnish
Fill a cocktail shaker halfway with ice. Add all ingredients except the lime wedge. Shake to combine and chill then strain into a chilled martini glass. Garnish with lime wedge.
Mustard and Gruyère Batons
This recipe is adapted from Ina Garten. I just added a little spice and more cheese!
Makes 10-12 batons
1 sheet of frozen puff pastry, thawed (try to find Dufour or Trader Joe’s, look for butter in the ingredient list)
3 T Dijon mustard
1⁄8 t cayenne
1 egg beaten with 1 t water for egg wash
3 oz Gruyère cheese, finely grated
4 T Parmesan cheese, grated, divided
Mix together the mustard and the cayenne in a small bowl. Unfold the sheet of pastry on a floured work surface. Roll into an 11x13 rectangle. Turn it so the short end is closest to you and spread the lower half of the pastry with the mustard leaving a 1⁄2” border around the edges. Sprinkle with 2 T of Parmesan. Brush the border with the egg wash and fold the top half over the bottom half. Place on a parchment lined sheet pan and chill in refrigerator for 15 minutes.
Preheat oven to 400. Remove pastry from fridge and trim any irregular edges. With folded side away from you, slice the pastry into 1x6” strips, making 10-12 total. Place on baking sheet and brush with egg wash. Sprinkle with Gruyère, rest of Parmesan, and flaky sea salt.
Bake 15-18 minutes. Serve warm.