When melons are in season, it’s hard to beat their juicy, subtly floral flavor in drinks. For this cocktail, muddle up a few melon cubes, amp up the juice with lime and sugar, and shake it all with rum and a few aromatic cilantro leaves for a play on the daiquiri that’s really easy to love.
brunch
One-Bottle Cocktail: New World Spritz
This rum punch will please both cocktail newbies and seasoned sippers. Watermelon adds a fresh fruity flavor, while rum contributes a touch of vanilla (and depending on which rum you pick, a little funky richness). Tonic water helps each sip conclude on a mouthwateringly crisp and just slightly bitter note.
One-Bottle Cocktail: Walkabout
Made with sweet, ripe tangerines, mandarins, or clementines, this cocktail pops with enough juicy orange flavor to bring you out of any cold-weather doldrums. A pinch of ground turmeric gives the cocktail a delicate savory character.
Extra-Virgin Olive Oil Cake
This light olive oil cake can be served alone or accompanied by pears poached in red wine or brandy-soaked cherries or prunes, but the success of the cake depends on using a top-quality olive oil.
Nature’s Grocer: Boozy Rum Caramel Doughnut with Walnuts “The Faith Doughnut”
Kelly and David Boudreaux call for a Nature’s Grocer Gluten Free, Dairy Free, Egg Free, Soy Free Plain Doughnut to serve as the base, but you can use your favorite gluten-free doughnut mix (or any doughnut mix) if you’re inclined to bake these at home. A cake-style doughnut will best absorb the rum (you could poke a few holes in the doughnut with a toothpick, like you would for a pound cake glaze). Add coconut flakes over the caramel sauce, if you like (it is dessert, right? ). Feel free to “doctor-up” your “Faith Doughnut” any way you like.
The Fluffiest Scrambled Eggs. Ever.
Eggs are cheap, low in calories, easy to cook, and filled with a lot of nutrients that are otherwise difficult to find: B vitamins, omega 3s, zinc, copper, and more. Perfect scrambled eggs are meltingly soft and fluffy, almost like a cloud. To get them that way, I use baking soda, which reacts with the eggs’ natural acidity and creates pillowy air pockets.
