Martha Stewart

Martha Stewart’s Limeade

It’s that time of year, when cold icy drinks are exactly what you need to quench your thirst. You are spending more time outside at BBQ’s or around the pool (maybe at a lake or even ocean side- you do you). There’s just something about the little bit of sugary lime, the sweetness and acidity, that makes for a perfect combination. Let’s say you’re serving carnitas with a side of lime and you want to continue on with that flavor. Maybe your favorite pie is key lime and you just wish you could drink it on a hot day. I love lemon, but sometimes it just seems like lime is the thing.

As organic as possible:

5 to 7 medium limes, plus slices for garnish
1/2 cup sugar or honey, plus more if needed

*We also added more sliced limes and mint to garnish

Roll the limes back and forth over the counter with the palm of your hand. Cut limes in half, and juice them by hand or with a juicer; reserve rinds. (You should have about 1/2 cup juice.) Transfer juice and rinds to a large pitcher.
Bring 1 cup water to a boil in a small saucepan. Add sugar or honey, and stir until dissolved. Pour syrup into the pitcher, and add 4 cups water. Stir until well blended. Add more sugar or honey, if desired. Refrigerate 1 hour. Discard rinds. Serve limeade garnished with lime slices.

For the original recipe see Martha Stewart’s Limeade



Quiche Monsieur

I was a freshman in my high school French class the first time I tasted a Croque Monsieur. It’s basically a fried ham & cheese sandwich, right? Except it was special because it was French. Then there is quiche. What’s not to love about a baked cheesy egg dish with a buttery flaky crust? From Lorraine to bacon and onion, I am all about quiche. This is a fun play on two French classics, bon appetit!

1 Pie Crust (I like Martha Stewart’s Paté Brisée, recipe follows)

4 beaten Eggs

1 1/2 cups half and half or whole milk

1/4 tsp Salt

1/8 tsp freshly ground Black pepper

A pinch of freshly ground Nutmeg

1 cup Black Forest ham, thinly sliced and cut into 1″ x 1/2″ or so strips

2 cups shredded Gruyère or Emmental cheese

1 Tbsp flour, divided

Paté Brisée Recipe: (Martha Stewart)

2 1/2 cups All purpose flour

1 tsp salt

1 tsp sugar

2 sticks butter (unsalted, chilled and cubed)

1/4 – 1/2 cup ice cold water

Put flour, salt and sugar in food processor. Add butter, process until resembles course crumbs. (8-10 seconds) While machine is running add water. Pulse until mixture comes together without being wet and sticky. if crumbly add 1 Tbsp of water at a time. Form dough into 2 discs. Chill at least 1 hour.

Now for the quiche! Preheat oven to 450º. Roll out pie crust and place evenly over a 9″ pie plate. (Many people will tell you to trim it to make it even, but I like to fold extra crust into the crimp, because I like crust and this is for my family -not retail.) Crimp edges. I like to cover my crust with wax paper and fill with dry beans or baking beads before I bake my crust. Bake for about 7-8 minutes. Turn oven down to 325°.

In the meantime whisk eggs, half and half, salt, pepper and nutmeg in a medium sized bowl. Toss the ham in 1/2 Tbsp of flour and add to egg mixture, stir. Toss the shredded cheese in the remaining 1/2 Tbsp flour and mix into egg and ham mixture. Pour egg mixture into preheated pie crust (baking beads removed) and bake for 50-55 minutes, until quiche is lightly browned on the top and center is set.


Serve warm or room temperature, for breakfast, lunch or dinner.