Cauliflower Carrot Salad

This is a simple but delicious salad that’s perfect for the warm days of Spring and Summer.

The cauliflower and carrot are a wonderful base, but the real star of this salad is the dressing. When Maggie and I were on vacation recently we stopped by an artisan oil and vinegar shop and found a delicious lemongrass mint white balsamic vinegar. It’s tangy and herbal, sweet and acidic – and it makes the perfect base for dressing! Pairing it with refreshing parsley makes for a wonderful little salad.

If you can’t find a lemongrass mint white balsamic vinegar – a very real possibility – then you could certainly make your own. Allowing some pulverized mint and lemongrass to sit in white wine or white balsamic vinegar will give you a perfectly serviceable home substitute.

Whip this up for a picnic or a big barbecue party and enjoy!

Horchata Cheesecake

This recipe is one that has been kicking around in the back of my head for years now. I’m not generally a big dessert person, so it took me a while to get to it – but I’m glad that I finally did!

The big draw of this idea was the idea of incorporating a uncommon flavor into a classic American dessert. Horchata is a traditional beverage in Spain and many Latin American countries. There are a number of different styles, but the basic principal is a ground nut or grain, milk, and spices. Rice, almonds and sesame seeds are common bases, while spices often include some mix of vanilla, cinnamon, nutmeg, and allspice.

I chose a preparation that is common in Guatemala: rice and cinnamon. Although rice is often thought of as a very neutral grain, it actually impart quite a bite of flavor. Cinnamon, meanwhile, has its own robust yet homely profile that forms the backbone of the horchata.

Folded into a very classic cheesecake recipe, horchata becomes a wonderful way to spice up a typical dessert. It’s simple and elegant while still rich enough to sate your sweet tooth. Enjoy!