March 28 – Smokey Rose Paloma & Stuffed Mushrooms
Ahh, Saturday is here, and it’s rainy and the mood is a little glum around here. In my previous existence before #stayhome, Saturdays were joyous occasions to sleep in, go to a yoga class, get stuff done, go out for brunch, get outside, generally have some fun after the busy workweek. How things have changed! Well, let’s make the best of staying in by building a cosy fire, settling down with a good book, and then enjoying some great food and drink, together. That’s better. We’re already looking forward to happy hour.
Smokey Rose Paloma
This drink, often called “the working man’s drink” is usually made by mixing tequila or mescal, lime juice, and Fresca, Jarritos, or some other grapefruit-flavored soda (Q Grapefruit Soda has a nice pink hue). It’s one of the most popular and beloved cocktails in Mexico, more so than the margarita. I changed mine up a little because I had some Fentimans Rose Lemonade Soda on hand that I really wanted to try in a drink.
Makes 1 cocktail
2 oz mescal (or tequila)
6 oz sparkling rose lemonade (or grapefruit soda)
1⁄2 oz lime juice
Sugar the rim of a martini glass (or a tall highball glass) by running a slice of lime around the rim and rolling rim in sugar.
Pour all ingredients into a cocktail shaker filled halfway with ice. Shake vigorously for 15 seconds. Strain into martini glass. Garnish with a lime slice.
Or, traditionally, use a tall glass half filled with ice. Add mescal or tequila, lime juice, and fill glass with grapefruit soda.
Stuffed Mushrooms with Boursin
Makes 6-8 servings
Try to find small mushrooms so these appetizers are bite-size.
About 24 small mushrooms
2 T butter
2 T minced onion
2 cloves garlic, grated
1⁄4 c panko breadcrumbs
1⁄4 c grated Parmesan cheese
4 oz Boursin cheese
2 T chopped parsley
1 T chopped thyme leaves
Preheat oven to 400.
Remove the mushroom stems and chop stems finely. Place caps on a sheet pan lined with parchment and sprinkle lightly with salt.
In a medium sauté pan, melt butter and cook chopped mushroom stems and minced onion until mushroom release most of their liquid, about 5 minutes over medium heat. Add garlic and cook another minute, then add the panko to toast it, 3 minutes more. Season with salt and pepper and remove from the heat.
In a medium bowl, mix the cooled mushroom mixture with Parmesan, Boursin, and chopped herbs. Taste for seasoning and add salt and pepper if needed. Mound filling into the mushroom caps and sprinkle caps with a little extra Parmesan. Bake for about 20 minutes until cheese is melted and tops are golden brown.