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Preserved Lemon Cocktail

by Denise Woodward & Laudalino Ferreira on January 27, 2012

in cocktails, fruit, recipes

When Maggie reached out last week to see if we would be interested in sampling a preserved lemon syrup from Morris Kitchen, the polite thing to do was say, YES!  I have been dying to get an opportunity to introduce Morris Kitchen to our liquor cabinet, ever since reading about their spicy ginger syrup.  Visions

Valentine’s Day Food Gifts

by Maggie Battista
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Relationships are difficult. And they get only more complicated around the month of February, mais oui? My February holds two trips: a week in New York City and the start of a three-week trip to Paris. I also have a big birthday that, due to travel plans, will be spent away from my husband. Yes…

Winter Salad with Miso & Ginger Dressing

by Jill Chen
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KALE is one of the most nutrient-rich leafy green you could ever eat, and we’ve been eating this super food every which way possible, all in an effort to take better care of our body and soul in 2012. When Maggie asked me to do a post on a winter salad, I knew it had

Eat Boutique Editorial Planning

by Shelby Larsson
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Do your meeting agendas typically include time set aside for gossip, socializing, and afternoon tea featuring espresso and clementine panna cotta? Mine don’t either, unless, of course, I’m at Eat Boutique headquarters for a full day of editorial planning. Maggie and I started these planning sessions slowly, months and months ago. Over glasses of wine

Cookbook Conference, Part 1

by Maggie Battista
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I love cookbooks. Like so many of you, I harbor hundreds of them, a trove of gems, each sparkling and shiny and waiting to be my next gleefully consumed novel. They sort of call out to me from my shelf, like a pretty vintage handbag that surprises me each time I dig it out from

Holiday Local Market Recap

by Maggie Battista
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Wow, it’s hard to believe that our Holiday Local Market was last month. On December 10th, more than 600 of you enjoyed handmade food samples and carefully chose from all those special items for holiday gifts. All the food makers were so pleased to meet you – thank you for spending time with us, tasting

7 Food Wishes for 2012

by Maggie Battista
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Food trend posts are ubiquitous this time of year, oui? I’ve seen every magazine, blogger and television personality attempt to predict what 2012 will bring. Trend posts tend to tire me but I do see value in wishes. And food wishes – an expression for what we hope will happen in food – are never

French Crepes from Clementine in the Kitchen

by Luke Poling
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In a lifetime of reading, I’ve found that the best books often act as time machines transports to another place and time, willing to take you there whenever and wherever you open their pages.  Samuel Chamberlain’s “Clementine in the Kitchen,” is a book that has been doing this time-travel magic for its readers for over

Eating Like a Local in Sydney, Australia

by Josephine Rozman
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It’s bitterly cold in New England, but not so much in Australia. Photographer Josephine Rozman sent along some beautiful photos that I quite sadly neglected to share last week. Let’s lose ourselves in eating like a local during the Australian holiday season and this absolutely scrumptious Lamb Roast. Thanks, Josephine! – Maggie I recently took

Sparkling Jam Cocktail

by Maggie Battista
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We’re down to the final hours, 2012 is really just moments away. I’m ringing in the New Year in Portland, Maine. The working port is just outside my apartment window, the ferries chugging back and forth between some of the prettiest islands in all of the States, in my humble opinion. But it’s too cold

Cranberry Champagne Cocktail

by Denise Woodward & Laudalino Ferreira
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I love using homemade simple syrups in our cocktails.  Once I mastered the base recipe for simple syrup, I began experimenting with flavors.  You may be wondering, how does one “master” making simple syrup.  Isn’t it sugar and water?  It may be only made with these two ingredients, but different sugars, as well as the

Sparkling Cocktail: Violet Ombre

by Maggie Battista
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We’re in the midst of one of my favorite weeks of the year! The anxiety of Christmas has passed and the peaceful days leading up to the new year are just plain lovely and party-filled. Everyone seems to be in a good mood, perhaps because we’ve bid adieu to family, and my afternoons are filled

Merry Christmas

by Maggie Battista
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Wow, it’s been the busiest December of my life. In the last three weeks, we’ve packed and shipped more batches of gift boxes than we’ve sent during the entire existence of Eat Boutique. That’s a lot of craft paper and a lot of hand-written cards. My right hand has a sort of happy heaviness about

Cranberry Ginger Scones

by Denise Woodward & Laudalino Ferreira
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It is early Christmas morning…… The snow is softly falling and covering the last remains of the reindeer’s paw prints, as I walk up the pathway to your home.  I can smell fresh roasted coffee brewing, as I reach for the front door.  I give a gentle tap-tap-tap, and you greet me with a warm

Fig and Vanilla Vodka

by Maggie Battista
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I’m no stranger to infused booze. In fact, during a month when I’ve spent every free moment (quite happily) packing holiday gift boxes and planning our winter tasting programs, you could say that infused booze and I are best friends forever. My cocktail of choice these days is either straight Champagne or little more than

Homemade English Toffee

by AJ Simone
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I delight in AJ’s lovely blog Handjobs for the Home, and we’ve been chit-chatting about working together for a while. Lucky for us, AJ has a family toffee recipe that should be on your cookie swap rotation. Please give a warm welcome to AJ! -Maggie The cold weather is rushing into New York like a

Homemade Marshmallows

by Denise Woodward & Laudalino Ferreira
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The holidays are a time for caring as well as sharing.  At Eat Boutique, I feel that each of us takes that extra step when sharing.  This holiday season we are sharing a virtual “sweet” exchange with all of you.  I tossed around the idea of cookies, but, then decided to make something I really

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