Rosemarycano Cocktail

Rosemarycano Cocktail: Campari + Antica Formula + Lemon + Rosemary + Tonic @ bragnbutter.wordpress.comThis week, there are so many premieres happening at once: (1) Summer has a fulminant start in Germany this weekend with temperatures crossing the 30° C mark for the first time today (2) I am doing my first ever drink recipe on the blog, and (3) I am doing it in German for the first time since I started writing brag&butter in November – not here, but on the German blog Konsumbude, where (4) I am guest-blogging for the first time! Yve from Konsumbude found me online and invited me to join her for a special on summer drinks. All pretty exciting, and so my Rosemarycano sundowner is the perfect drink to launch summer as well as my celebration cocktail! Continue reading

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Torta di Ricotta with Rosemary, Honey & Pine Nuts (#50ShadesOfCake pt. 03)

1402.4_coverWhen it comes to cheesecake, everything in me balks at simply posting a recipe and calling it a day. I just can’t. Cheesecake is serious business. We need to talk about it. But before I lose myself in an exercise in cheesecake catechism below, let me just quickly tell you that today’s post is a luscious ricotta cake with toasted pine nuts, rosemary and honey. Actually, you might rather call this a ricotta bake than a ricotta cake, since it doesn’t have a crust and it contains no flour whatsoever: Just the pure, immaculate milkyness of the ricotta, a few eggs, and the aforementioned aromatic additions. The pine nuts provide some tender bite and a savory hint, which together with the woody freshness of the rosemary and the aromatic sweetness of honey takes you straight to a forest in summer. I chose Italian flavorings as a nod to Sicily, where ricotta cakes are very popular. And I chose the Italian naming because it allowed me to not call this cake a cheesecake. Why this should be an issue? Well… Continue reading