Thursday, June 30, 2011

Sip Sip...

Here is what we'll be enjoying for our weekend happy hour...

Fresh Pea Hummus Crostini 

From Bon Appetit


  • 1 1/4 cups fresh shelled green peas (from 1 1/2 pounds peas in pod)
  • 1 cup drained canned garbanzo beans
  • Via
  • 1/4 cup chopped fresh Italian parsley
  • 1/4 cup plain whole-milk yogurt
  • 3 tablespoons chopped green onion
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons ground cumin
  • 3/4 teaspoon salt
  • 25 thin baguette slices, toasted
  • 2 tablespoons extra-virgin olive oil
  • 1/2 cup pea tendrils (for garnish)


  • Puree first 8 ingredients in processor until almost smooth. Brush toasts with olive oil and top with pea hummus. Garnish with pea tendrils.

To drink we are going to have an Herbal Lillet Cooler from Martha Stewart
Herbal Lillet Cooler


  • 1/4 cup cup chopped fresh tarragon, plus 6 sprigs for serving
  • 1/2 English cucumber, cut into chunks, plus 6 spears, for serving
  • 8 strips orange zest
  • 2 1/4 cups (18 ounces) Lillet Blanc, chilled
  • Ice, for serving
  • 2 1/4 cups (18 ounces) dry white wine, such as Pouilly Fume, Chablis, or Sauvignon Blanc, chilled


  1. With a wooden spoon, muddle tarragon, cucumber, 2 strips orange zest, and the Lillet in the bottom of a pitcher. Let stand for 20 minutes. Strain into a serving pitcher halfway filled with ice; discard solids. Add wine; stir. Divide among six 8-ounce glasses. Garnish each with a tarragon sprig, a cucumber spear, and a strip of orange zest.

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