(Creamy) Hard-Boiled Eggs Masala and 5 Favorite Madhur Jaffrey Recipes for Souper (Soup, Salad, & Sammie) Sundays and IHCC

So, it's Sunday and you are probably wondering why I am featuring egg curry and not a bowl of soup. Well, it's been a crazy week, I am seriously behind on a work deadline as well as a school test deadline and I have house guests on the way. So we are going to call Madhur Jaffrey's Hard-Boiled Eggs Masala, a soupy curry and combine my Souper Sundays and I Heart Cooking Clubs posts into one.
 

This week we are featuring Madhur Jaffrey at our Monthly Featured Chef Event at I Heart Cooking Clubs. It's our chance to go back in time and as a group, cook the recipes of one of our previously featured chefs. We cooked with Jaffrey from October 2012 through March of 2013. What I like most about her is knowledge of cooking, her sheer number of recipes--Indian and also the cuisine of Southeast Asia, her many veg-friendly dishes, and how she blends cooking classic ethnic dishes with bringing spice and flavor to non-Indian recipes like mashed potatoes, omelettes and French toast. Her books are full of hidden treasures and she makes it possible for me to get my Indian food fix easily at home. 
 

I have become a fan of curries with hard-boiled eggs lately and Jaffrey has plenty to choose from. I was torn between two recipes, Hard-Boiled Eggs in a Spicy Cream Sauce and Hard-Boiled Eggs Masala. I ended up going the masala route, but as I was finishing it up and tasting I decided that it was good but not quite what I wanted. Having leftover cashew cream from last week's soup, I decided to add it along with veggie broth to keep it from being too thick. So this ended up being a bit of a mashup of both recipes and it made for a tasty and easy dinner when served with some brown basmati rice.

(Creamy)Hard-Boiled Eggs Masala
Slightly Adapted from Madhur Jaffrey's Quick & Easy Indian Kitchen
(Serves 2-4) 

1/2 tsp cayenne pepper
1/2 tsp ground turmeric
1 tsp ground cumin
1 tsp ground coriander
1 tsp fresh lemon juice
3/4 tsp salt, or to taste 
fresh ground black pepper, to taste
2 Tbsp vegetable oil
1/2 tsp cumin seeds
5 Tbsp onion, peeled and finely chopped (I used 1 medium sweet onion)
1 Tbsp fresh ginger, finely chopped
1 cup canned tomato, chopped (I used 1 can fire-roasted tomatoes)
1/4 tsp sugar (I used coconut sugar)
(I added 1/2 cup cashew cream)
(I added 1 cup veggie broth)
3-4 Tbsp fresh cilantro
4-6 hard-boiled eggs, peeled and cut into halves lengthwise

Combine cayenne, turmeric, ground cumin, coriander. lemon juice, salt, black pepper, and 1 tablespoon water in small bowl. Mix.

Put oil in medium-sized, nonstick pan and set over medium-high heat. When the oil is hot, put in cumin seeds. Ten seconds later, add onion and ginger. Stir and fry till onion turns medium brown. Add the spice paste, stir, and cook for 15 seconds. Now add tomatoes and sugar and bring to a simmer.

Cover and simmer gently for 10 minutes. Add cilantro. Stir once or twice. Lay the cut eggs in the sauce and spoon more sauce over them. Cover and simmer gently for 2-3 minutes. Serve with rice,or toasted naan, or other bread.
 

A Note About Eggs: I am always looking for the easiest way to peel them and this method of bringing the water to a boil, then carefully lowering the eggs in and cooking them until desired 'doneness'--putting them in ice water to shock them and then cracking them against each other in the bowl and letting them set for a few minutes, results in the easiest peel eggs ever. This is the third time I have used this method and I can't see trying anything else. Look at the photo below--how good the eggs look and the large size of the peels--they slide off so easily. 

 
Notes/Results: Rich and creamy with a nice bit of heat, this is a tasty curry--very hearty and satisfying with the eggs and the addition of the cashew cream. I suppose that adding it made it similar to the Hard-Boiled Eggs in Rich Moghali Sauce that I featured in my favorite Jaffrey recipes below but there is just something irresistible to me about a good creamy curry paired with eggs, so I am happy that I made the change. If you don't want to make cashew cream and want a similar result, you could certainly use coconut milk. This curry hit the spot--I would happily make it again. 

Because it's always fun (and hunger-inducing) to go back and savor food memories, here are some favorite dishes I have cooked with Madhur Jaffrey. It was surprisingly difficult to narrow down my Jaffrey recipes--I LOVE Indian food and made so many really wonderful dishes with Madhur--but I stayed strong and cut it off at five. So these are the recipes I made again, am still craving, or just kept thinking about, long after they were finished.

Yep, the egg dish that hooked me on egg curries is the recently posted scrumptious Hard Boiled Eggs in Rich Moghali Sauce from 100 Weeknight Curries. Such a great blend of flavors and the creamy curry sauce is completely indulgent. 

I loved the Spicy (Roasted) Cashews from Madhur Jaffrey's Spice Kitchen--although I found them more savory than spicy (up the cayenne to your tastes and heat preference). Pretty darn addicting--especially when warm.

My vegan version of Jaffrey's Muligatawny Soup from 100 Weeknight Curries was another favorite--great flavors and completely satisfying. 

I love a good lassi and the Pale Green, Spicy, Minty Lassi from Madhur Jaffrey's Quick & Easy Indian Cooking was refreshing and unique--perfect for a hot day. 

 

My final pick for my favorites list is the Indian Mashed Potatoes or (Mash Aloo) from Madhur Jaffrey's Quick & Easy Indian Cooking. If you know me at all, you know I love my mashed potatoes and these (I made a vegan version) with their garam masala, green chile, cayenne and lemon were different and delicious. 

You can see what Madhur Jaffrey dishes the other participants made and what they loved by checking out the picture links on the post.  

It was all about chicken soup at last week's Souper (Soup, Salad, & Sammie) Sundays linkup with two delicious versions of this classic comfort food. 

Yep, if you hadn't noticed, Souper Sundays is back with a new format of a picture link each week where anyone interested can post their soups, salads or sandwiches and then a recap of (some, OK usually all of...) the entries the following week

(If you are not familiar with Souper Sundays, you can read about of the origins of it here.)

Tina of Squirrel Head Manor made this creamy Chicken and Rice Soup. She says, "One thing is for sure........if I have bits leftover from a meal I will usually find a way to make use of it in soup or a casserole. Such is the case with this chicken and rice soup. Nothing planned but it turned out well and provided us with lunch for a few days."

Pam of Sidewalk Shoes tried a Slow Cooker Chicken Parmesan Soup and says, "I’m going to go on record here stating that this Slow Cooker Chicken Parmesan Soup is definitely in my top 5 slow cooker recipes. It is so rich and creamy. A little bit of heat from the red pepper flakes and some nuttiness  from the Parmesan cheese. Perfect."

 
Thanks to Tina and Pam for linking up this past week!

If you would like to join in Souper (Soup, Salad, and Sammie) Sundays I would love to have you! Here's how...

To join in this week's linkup with your soup, salad or sandwich:

• Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month but we'll take older posts too.) on the picture link below and leave a comment on this post so I am sure not to miss you.

On your entry post (on your blog):

• please mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and link back to this post.
• you are welcome to add the wonderful Souper Sundays logo (created by Ivy at Kopiaste) to your post and/or blog (optional). 

An InLinkz Link-up

Have a happy, healthy week!
 

The Book Tour Stops Here: A Review of "The Art of Calm" by Rebecca Ascher-Walsh, Served with a Recipe for Warm Vanilla (Coconut) Milk

Looking to find your zen happy place, or a bit of calm in a crazy stressed-filled world? Today's TLC Book Tour Stop has the answer with The Art of Calm: Photographs and Wisdom to Balance Your Life by Rebecca Ascher-Walsh. I'm reviewing this little inspirational book, full of beautiful photographs, inspiring quotes, and tips and ideas for relaxing and leading a happy and harmonious life. Accompanying my review is a recipe from the book for a soothing cup of Warm Vanilla (Coconut) Milk--a sweet bedtime treat to sip and savor. 

Publisher's Blurb:

Let’s face it: the more we rush around, the shorter the days can seem. Packed with page after page of inspirational ideas to help you bring your life back to center, this is the perfect antidote to reducing the chaos of everyday life. Filled with exquisite photographs and insightful quotations, this elegant book offers an opportunity to enjoy guilt-free “me” time, as well as easy suggestions for a more peaceful existence—from keeping a bud vase on your desk to tucking yourself into bed an hour early with a book you love. The brilliant images are a reminder to savor the world’s natural beauty—and ease the mind in an instant. This enriching, beautifully illustrated book is an inspiring guide to relaxation and harmony. Simple tips for how to unwind, ideas for spending quality time with loved ones, and illuminating quotes offer ideas on how to slow down and savor life’s simple moments.

Hardcover: 192 pages  
Publisher: National Geographic (March 29, 2016)

My Review:

The Art of Calm is one beautiful book. It's a compact hardback with a pretty purple ribbon book marker so you can place it on your nightstand and read a few pages at night before bed, escaping into the words and the soothing photographs that illustrate it. Or, dip into it after you wake up to ease into your day (the book recommends you start every morning with beautiful words rather than checking your email first thing). I find little self-help books like this one to be hit or miss--are they useful, or do they just take up space? I found The Art of Calm to be a definite hit with its balance of quotes, useful advice, and gorgeous color photos. The suggestions are pretty simple and could easily be incorporated into daily life--there were things that I already do, reminders of things I know I should do, and some good ideas I never thought about. One example is brewing yourself a cup of herbal tea before bed (I do this often in the afternoon or evening) while making enough to put the remainder in the fridge for a quick iced tea the next day (why have I never thought of that?) Or looking at your calendar on Sunday night and making sure there is one thing in the week you are looking forward to and if not add one because "Anticipatory anxiety is terrible, anticipatory happiness is joy."  The quotations, mostly from women, include wisdom from Jane Austen and Ethel Barrymore to Michelle Obama and Sheryl Sandberg. Some made me think, others made me smile; all were insightful. (I especially liked "Time you enjoy wasting is not wasted time."--Marthe Troly-Curtin, Phrynette Married.) 

There is a little bit of everything in the just under 200 pages and the advice and quotations are versatile enough to fit any busy woman. A copy of The Art of Calm would make a lovely gift for a friend, family member, or co-worker--especially when paired with a favorite herbal tea, soothing bath salts, a pretty potted plant or flower, a favorite scented candle, or some good dark chocolate. Or, do yourself a favor and get a copy of your own and follow the book's advice to "Once a week, turn off your phone and computer at 8 p.m. Get into bed with a book and stay there until lights out." 

Another Favorite Quote from the Book:

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Author Notes: Rebecca Ascher-Walsh is a journalist who covers celebrities and lifestyle. She contributes to many newspapers and magazines, including Entertainment Weekly, The Wall Street Journal and The L.A. Times.

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Food Inspiration: 

There is actually plenty of food inspiration in The Art of Calm with suggestions to frequent your local farmers market, or "do something that scares you in the kitchen" by cooking and mastering something you didn't think you could. There are recipes for brownies, a simple pantry pasta dish, pancakes, even a banana, honey and yogurt face mask. I decided to keep it simple and make the recipe for Warm Vanilla Milk.

I usually try to drink a warm "golden milk" with turmeric and spices at night before bed but decided to take the advice in the book: "At bedtime, make yourself a soothing warm vanilla milk: It has all the comfort of hot chocolate without the caffeine." I made a few changes to the recipe below--swapping in unsweetened coconut milk for the dairy milk, upping the vanilla to 1 tsp, and using about 1/2 Tbsp of maple syrup in place of the sugar.

Warm Vanilla Milk
Adapted from The Art of Calm from Rebecca Ascher-Walsh
(Serves 1)

• In a saucepan, combine 1 cup of milk with 1 to 2 Tbsp of sugar, depending on your taste; once sugar is dissolved, stir in 1/2 tsp. of vanilla.
• For a caramel-like flavor, you can also make a version with brown sugar.
• Either way, top with a sprinkle of ground cinnamon.  

Notes/Results: Sweet, soothing and delicious, you can't go wrong with a soothing sipper before bed to end your day on a sweet note. You can use any milk or alternative milk here but I love the creaminess and natural sweetness that coconut milk brings to the party. I reduced the sweetener and used maple syrup instead of processed sugar and upped my vanilla too. Simple and warming, put it in a favorite cup or teacup and relax while sipping.

I will be linking up this review and recipe to the Weekend Cooking event at Beth Fish Reads, a weekly event that is open to anyone who has any kind of food-related post to share. For more information, see the welcome post.

Note: A review copy of "The Art of Calm" was provided to me by the publisher and TLC Book Tours in return for a fair and honest review. I was not compensated for this review and as always my thoughts and opinions are my own.

You can see the stops for the rest of this Book Tour and what other reviewers thought about the book here.

 

Vegan Tomato Bisque with Cashew Cream for Souper (Soup, Salad, Sammie) Sundays

Tomato soup, especially rich and creamy tomato soup, as smooth as silk, is one of life's simple pleasures. I make it often, usually doing a quick version where I whirl good canned tomatoes, spices, and coconut milk or non-dairy creamer in the blender. As much as I love creamy tomato soup or bisque, I don't like all of the saturated fat that comes with it so I am always on the lookout for vegan versions that taste great but are a bit more health-friendly. So when I saw Trisha Yearwood making a Vegan Tomato Bisque with Cashew Cream with my favorite vegan chef Chloe Coscarelli, I knew I wanted to try it.

In addition to my quick blender version, I have made Chloe's Spicy Tomato Soup and my own vegan version of Nordstrom Cafe's Tomato Bisque, both using coconut milk in place of dairy cream. Trisha's version uses a base of cashew cream, which I love, so I wanted to see how it compared in the final soup. I did make a few small changes--omitting the flour to thicken and replacing it with pureed white beans, reducing the margarine, and added some sun-dried tomato paste for extra flavor. 

Tomato Bisque with Cashew Cream
Adapted from Trisha Yearwood via Food Network
(Makes 6 Servings)

1/4 cup (1/2 stick) vegan margarine, like Earth Balance (I used 1/4 stick)
1 medium onion, chopped
1 medium carrot, peeled and chopped
1 stalk celery, chopped
3 cloves garlic, smashed
2 Tbsp all-purpose flour (I omitted & used 1 cup pureed white beans--see note below)
5 cups vegetable stock (I used 4 cups + the cup of pureed white beans)
one (28-oz) can whole fire-roasted tomatoes, with their juices (I used diced fire-roasted)
(I added 3 Tbsp sun-dried tomato paste)
1 Tbsp minced fresh parsley
1 tsp picked fresh thyme leaves
1 bay leaf
salt and freshly ground pepper
1 1/2 cups Cashew Cream, recipe follows
(I added extra cashew cream and fresh basil to garnish)

Place a large stockpot over medium heat. Add the margarine and stir until melted. Add the onion, carrot, celery and garlic and cook for 10 minutes, stirring frequently. Sprinkle the flour over the vegetables and continue cooking and stirring until the flour browns slightly, about 2 minutes. (Note: I wanted it gluten-free and didn't have any GF flour handy so I pureed 1 cup of cannellini beans with 1//2 cup of the broth in the blender until smooth and then added it to the soup in the next step. I liked that it adds extra protein and fiber, while it thickens although if you wanted to use GF flour or omit the thickener entirely, I don't think it would make a big difference in the final product.)

Add the stock, tomatoes with their juices, parsley, thyme and bay leaf. Increase the heat to high and bring to a boil. Then reduce the heat to medium low and simmer for 30 minutes. Season with salt and pepper to taste. Stir in the Cashew Cream and continue to simmer for 10 minutes, taking care not to let the soup boil. Remove and discard the bay leaf.

Working in batches, pour the soup into a blender or food processor and blend on high for several minutes, until very smooth. Ladle into bowls and serve.

Cashew Cream:

(Yields about 2 1/4 Cups)

2 cups raw cashews, whole or pieces

Put the cashews in a bowl and add cold water to cover them. Cover with a lid or plastic wrap and refrigerate overnight.

The next day, drain the cashews and rinse under cold water. Put them in a blender with enough fresh cold water just to cover them. Blend on high for several minutes until smooth. Strain the cream through a fine-mesh sieve to remove any remaining bits of cashew. (I have a Vitamix and didn't feel it needed this step.) Store refrigerated for 2 weeks or in the freezer for up to 3 months.

Notes/Results: Great! This soup is very bit as decadent and good as a full butter and cream bisque--but without the dairy and saturated fat that it brings. I am glad I added the sun-dried tomato paste, I think that made the tomato flavor more prominent than it would have been. I am happy to just it this soup on its own but of course creamy tomato soup is always great for dipping a sandwich in. Trisha Yearwood had an Avocado Pesto Toast recipe that accompanied this soup on the show that I would make if I was eating bread/wheat. Otherwise, you could add a side salad and it would be a satisfying dinner. I think you could sneak this one in on your non-vegan friends and they would not suspect a thing. ;-) I would happily make it again. 

Here's a recap of the delicious dishes from last week's Souper (Soup, Salad, & Sammie) Sundays roundup. Yep, if you hadn't noticed, Souper Sundays is back with a new format of a picture link each week where anyone interested can post their soups, salads or sandwiches and then a recap of (some, OK usually all of...) the entries the following week. 

(If you are not familiar with Souper Sundays, you can read about of the origins of it here.)

Sue of Couscous & Consciousness made Ellie Krieger's Rock Melon Gazpacho and says, "To me there is always something about a chilled soup that seems very luxurious and elegant, and for some reason I can't explain seems to elevate soup from "comfort food" to something quite special. In any event, if you can get your hands on some melon, I urge you to try this. The colour is glorious, with a flavour to match - but I do urge you to make the soup at least a couple of hours before you want to eat it to allow the flavours to fully develop. Actually even better if you can make it the day before."

  
Flour.ish.en Test Kitchen tried this stunning Black and Red Salad from Ellie Krieger and says, "Adding to the color black is the bold color red: beets and radicchio. The deep tone and flavor of the black and red ingredients make for a stunning and mouth-watering salad. The sweetness of the plum balances well with the pleasantly bitter beet greens and walnuts, and the creamy goat cheese."

 
Thanks for linking up this past week!

If you would like to join in Souper (Soup, Salad, and Sammie) Sundays I would love to have you! Here's how...

To join in this week's linkup with your soup, salad or sandwich:

• Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month but we'll take older posts too.) on the picture link below and leave a comment on this post so I am sure not to miss you.

On your entry post (on your blog):

• please mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and link back to this post.
• you are welcome to add the wonderful Souper Sundays logo (created by Ivy at Kopiaste) to your post and/or blog (optional).

An InLinkz Link-up

Have a happy, healthy week!
 

The Book Tour Stops Here: A Review of 'Summer at Little Beach Street Bakery' by Jenny Colgan, Served with a Recipe for Elderflower and Ginger Beer Lemonade

At least Tuesday isn't Monday, but it still isn't Saturday... I need Saturday! We have had either humid, hazy skies or pouring-down rain today, so I think it's a great day for a TLC Book Tour stop and an easy-breezy summery book review of the foodie novel, Summer at Little Beach Street Bakery by Jenny Colgan. I am accompanying my review with a recipe for a zingy Elderflower and Ginger Beer Lemonade that will make you think of a warm summer's day and that was inspired by my reading.   

Publisher's Blurb: 

For fans of Elin Hilderbrand, Jojo Moyes, and Jane Green, Summer at Little Beach Street Bakery is an irresistible novel—moving and funny, soulful and sweet—about happiness, heartache, and hope. And recipes.

A thriving bakery. A lighthouse to call home. A handsome beekeeper. A pet puffin. These are the things that Polly Waterford can call her own. This is the beautiful life she leads on a tiny island off the southern coast of England.

But clouds are gathering on the horizon. A stranger threatens to ruin Polly’s business. Her beloved boyfriend seems to be leading a secret life. And the arrival of a newcomer—a bereft widow desperately searching for a fresh start—forces Polly to reconsider the choices she’s made, even as she tries to help her new friend through grief.

Unpredictable and unforgettable, this delightful novel will make you laugh, cry, and long for a lighthouse of your own.

Paperback: 416 pages
Publisher: William Morrow Paperbacks (March 22, 2016)

My Review: 

The Little Beach Street Bakery, Polly, Huckle, Neil the Puffin (I just want to hold him!), and the quirky citizens of Mount Polbearne, on the Cornish coast can cheer up the gloomiest of moods. Summer at Little Beach Street Bakery is the followup to Little Beach Street Bakery (see my review of it here) and if you know me and my feelings on series, you know that I am going to insist that you read the first book before starting this one. You won't be completely lost if you don't, as the author provides a brief recap in the foreword, but you won't have the pleasure of being introduced to Polly before she gets to the island or see her relationships with bee-keeper Huckle and puffin Neil build--and trust me, you want that--especially if you are a foodie fiction lover.

Summer at Little Beach Street Bakery takes up shortly after the first book ends with Polly seemingly fairly settled into living with Huckle in the lighthouse and running both bakeries since Mrs. Manse has left to live with her sister on the mainland. Of course life is never that easy and when Mrs. Manse dies suddenly, Polly's livelihood and life on the island are at risk. Huckle goes back to Georgia to make some money and that strong relationship is starting to look shaky, and there is pressure for her to let Neil go and take him back to the puffin sanctuary to live in the wild. I'd like to say that Polly handles this all with calm and decorum but she seems to have lost some of the strength and backbone that she had built up in the last book. I want to alternately hug her and shake her--especially when she gets bullied quite a bit by Mrs. Manse's nephew and backs down, usually crying at each confrontation. Even though she is a gentle soul and usually too soft for her own good, I have to think she could have pushed back more, and sooner to solve that particular issue. But, even non-confrontational Polly is still easy to like and root for and she makes some strides, so all is forgiven.

This is a great and fun summer book, even if you don't have an island, lighthouse, and a puffin to call your own. It's light reading that made me smile, sigh, tear up, get hungry, and just escape a heavy work week. It will also make you long for things like freshly-baked bread, eclairs, cream puffs, cheese curls, and toast spread with honey. I thought that there were going to be recipes included as in the first book, but there were none--maybe it was because I have an ARC and not the final book? I hope so. Still, even without recipes, this book is a treat to read.

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Author Notes: Jenny Colgan is the New York Times bestselling author of numerous novels, including Little Beach Street Bakery, Christmas at Rosie Hopkins’ Sweetshop, and Christmas at the Cupcake Café, all international bestsellers. Jenny is married with three children and lives in London and Scotland. Find out more about Jenny at her website, and connect with her on Facebook and Twitter.

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Food Inspiration:

Now before you get all on me about not baking something for a book about a bakery, I am not a baker, it's a crazy week, and I am avoiding wheat, dairy and added processed sugar at the moment--so baking was just not going to happen. I didn't bake for the first book either, making the author's delicious Sweetcorn Fritters (a favorite of her husband). 

 
Non-baked food inspiration in this book included pink champagne and lobster ceviche, pavlova, wine, fish and chips, sandwiches and toast with honey, head mead, rabbit pie, grits and bacon, proper fried chicken, hemp smoothies and egg-white omelettes, to name just a few.
 

Being a sucker for unique drinks, my attention was caught by a drink in a cafe that Polly meets her friend Ruben in and "where all the men had beards and wore lumberjack shirts and the drinks were served in jam jars. Polly found this very peculiar." The drink (Polly had two) was referred to as a "shamefully expensive elderflower and ginger beer drink." Since I have a half-bottle of pricey St. Germain Elderflower liqueur sitting in my bar cabinet, it seemed like a perfect choice.

I wasn't quite sure what a "shamefully expensive elderflower and ginger beer drink" might look like (besides being served in a jam jar at this particular cafe), but I took a guess and this is what I came up with. The ginger beer has no alcohol and the elderflower cocktail I have is 20% alcohol, so I am going to call this a "gentle cocktail"--perfect for some afternoon day-drinking. ;-) You could also slide some vodka or may gin into the mix if you want something a bit more dangerous. I had a couple of lemons and a lime that needed to be used, so I juiced them and added it to the drink--to give it a lemonade vibe--and tossed in some sliced sweet strawberries and mint for a pop of color. I think it says summer in every sip.

Elderflower and Ginger Beer Lemonade
By Deb, Kahakai Kitchen
(Makes 2 8 oz-ish Cocktails)

juice from 2 large lemons and 1 lime (I got a bit over 1/4 cup or 4.5 oz total)
4 oz elderflower cordial (In my case St. Germain's) 
8-12 oz ginger beer, depending on the size of your glass and ginger preference
2-3 strawberries or other fresh fruit of choice, sliced
fresh mint to garnish
Lots of ice

Mix the lemon-lime juice, and elderflower cordial together in a pitcher or drink shaker. Divide between 2 glasses and add strawberries and ice. Top with ginger beer to the rim. Garnish with mint and serve. Enjoy!

Notes/Results: Mmm... I think I may have a new favorite brunch cocktail. This is such a great blend of tart, sweet/floral, and slightly spicy (there is a pleasant heat on the back of the throat from the ginger). Light and refreshing, it's a perfect warm weather beverage. The sweet slices of strawberry just add to the pleasure of this drink. I am a big fan of ginger lemonade and this cocktail takes it up a notch, perhaps earning its "shamefully expensive" label from Polly in the book. I will definitely be making this again.

Summer at Little Beach Street Bakery is my sixth entry for the Foodies Read 2016 event. You can check out the April Foodies Read linkup, hosted by Heather at Based on a True Story, to see what foodie books that everyone is reading this month.  

I will also be linking up this review and recipe to the Weekend Cooking event at Beth Fish Reads, a weekly event that is open to anyone who has any kind of food-related post to share. For more information, see the welcome post.

Note: A review copy of "Summer At Little Beach Street Bakery" was provided to me by the publisher and TLC Book Tours in return for a fair and honest review. I was not compensated for this review and as always my thoughts and opinions are my own.

You can see the stops for the rest of this Book Tour and what other reviewers thought about the book here.