KARDEA BROWN’S
“This cocktail is a crowd-pleaser! Everyone loves the contrast of sweet and slightly tangy flavors.”
CARLA HALL’S
“This bread is delicious anytime, day or night, but toasted with butter or orange marmalade for breakfast is my favorite!”
REE DRUMMOND’S
“These mini casseroles take so much less time to bake than one big one!”
EDDIE JACKSON’S
“The combination of sweet heat paired with fresh fruit is a game changer.”
KARDEA BROWN’S BLUSHING MIMOSAS
ACTIVE: 15 min I TOTAL: 45 min I MAKES: 8
2 cups fresh raspberries, plus more for garnish ¾ cup sugar 2 ⅔ cups grapefruit juice 1 750-ml bottle sparkling rosé, chilled ½ cup vodka Grapefruit slices, for garnish
1. Combine the raspberries, sugar and ¾ cup water in a small saucepan. Bring to a boil, then reduce the heat and simmer, uncovered, until the raspberries begin to fall apart and the sugar dissolves, about 5 minutes. Strain the liquid through a fine-mesh strainer into a glass measuring cup, pressing the solids to release the juices. Discard the solids and let the syrup cool completely.
2. To serve, pour 2 tablespoons raspberry syrup into each of 8 champagne flutes. Add ⅓ cup grapefruit juice, then about ⅓ cup sparkling rosé to each flute. Top each with 1 tablespoon vodka and garnish with raspberries and grapefruit slices.
ACTIVE: 20 min I TOTAL: 1 hr I SERVES: 8 to 10
FOR THE JALAPEÑO HONEY 1 jalapeño pepper 1 Anaheim chile pepper 1 cup honey 2 tablespoons unsalted butter
FOR THE FRUIT SALAD 1 6-ounce package raspberries 1 16-ounce package strawberries, halved or quartered 1 medium red pear, chopped ½ honeydew melon, peeled and chopped 2 kiwis, peeled and sliced 2 tablespoons turbinado sugar Juice of 1 lime 3 sprigs mint, leaves thinly sliced
1. Make the jalapeño honey: Preheat a grill pan or griddle over medium-high heat. Add the jalapeño and Anaheim chiles and cook, turning occasionally, until charred all over, 4 to 5 minutes per side. Transfer the chiles to a cutting board and cut lengthwise into thin strips, removing the seeds if you want less heat.
2. In a small heavy-bottomed saucepan, combine the sliced chiles, honey and ¼ cup water and bring to a simmer over medium heat. Continue simmering until reduced by a third, 5 to 7 minutes. Add the butter and let it melt into the honey. Reduce the heat and keep warm until ready to serve. Give the honey a good stir before serving.
3. Make the fruit salad: In a large bowl, combine all of the fruit with the sugar and lime juice. Toss to coat. Cover with plastic wrap and allow to sit for 30 minutes.
4. Drizzle about half of the jalapeño honey over the fruit, then toss to combine. (Refrigerate the remaining jalapeño honey for up to 1 week.) Sprinkle the fruit salad with the mint.
PHOTOS: RYAN LIEBE; FOOD STYLING: CHRISTINE ALBANO; PROP STYLING: PAM MORRIS.