About This Recipe:
Today, I want to share two delightful recipes that are perfect for happy hour, appetizers, or any occasion where you want to impress your guests. What makes these recipes extra special is that they highlight the seasonality and versatility of fresh ingredients harvested right from my garden or sourced from your local farmers market.
First up, we have the Chamomile Blossom Martini. Imagine sipping on a beautifully crafted cocktail that captures the essence of summer. The star of this drink is the delicate chamomile blossoms, plucked and dried fresh from my garden. These blossoms infuse the cocktail with a subtle floral note that is simply enchanting.
Now, let’s move on to the bagna cauda, an herbaceous delight. Bagna cauda is a warm and flavorful dipping sauce traditionally made with garlic, anchovies, olive oil, and butter. However, I’ve taken it a step further by incorporating an array of freshly harvested herbs from my garden. The result? A vibrant and herbaceous twist on this classic dish. Picture yourself dipping crisp and colorful vegetables into this aromatic sauce. The versatility of bagna cauda makes it an ideal choice for any occasion – whether you’re hosting a party or simply enjoying a cozy night in.
Watch Me Make This Recipe:
@carmeninthegarden From Garden to Glass and Plate 🌿✨ Harvesting fresh ingredients from my garden to create a delicious Chamomile Blossom Martini and herbaceous bagna cauda meal. All the featured products are available on my LTK through the link in my bio! Don’t forget to sign up for my weekly newsletter where I recap all my recipes from the week and more! 🌼🍸🥕 #GardenToTable #cocktailtime ♬ original sound – Carmen in the Garden
How to Make This Recipe:Print
- 1 cup extra-virgin olive oil
- 8–10 anchovy fillets, minced
- 6 garlic cloves, minced
- 1/2 cup unsalted butter
- 2 tablespoons oregano, chopped
- 1 tablespoon fresh thyme leaves, chopped
- Assorted vegetables for dipping
- Sliced sourdough for dipping
- In a small saucepan, heat the olive oil over low heat. Add the minced anchovies and minced garlic to the pan. Cook gently for about 5 minutes, stirring occasionally until the anchovies dissolve and the garlic becomes fragrant.
- Add the butter to the saucepan and continue cooking over low heat until the butter melts and combines with the olive oil, anchovies, and garlic. Stir well to incorporate all the ingredients together.
- Add the chopped basil, parsley, and thyme leaves to the saucepan. Stir and cook for an additional 2 minutes to infuse the herbs into the sauce.
- Transfer the herbaceous bagna cauda to a serving bowl or individual ramekins.
- Arrange the assorted vegetables (green beans, carrots, eggplant, steamed artichokes, celery, etc.) on a platter or serving tray.
- Serve the warm herbaceous bagna cauda alongside the vegetables as a dip. Each person can take a vegetable and dip it into the sauce, coating it well before enjoying.
- 2 oz gin
- 1 oz elderflower liqueur (such as St-Germain)
- 1/2 oz dry vermouth
- 1/4 oz fresh lime juice
- 1 tablespoon dried chamomile flowers
- 1 egg white
- Edible flower for garnish
- In a mixing glass or cocktail shaker, combine gin, elderflower liqueur, dry vermouth, fresh lime juice, dried chamomile, and egg white.
- Dry shake the mixture (without ice) vigorously for about 15-20 seconds to emulsify the egg white and create a frothy texture.
- Add ice to the shaker and shake again for another 10-15 seconds to chill the cocktail.
- Double strain the cocktail into a chilled martini glass.
- Garnish with an edible flower.