"The Sneeky" A.K.A. it's 5:00 somewhere

Lulu's Gazpacho

Lulu’s Gazpacho

1/2 cup almonds
4 garlic cloves
1/2 cup fresh lemon juice
10 Italian plum tomatoes
1 small red onion
3 cucumbers, largely diced
2 red peppers, largely diced
2 yellow peppers, largely diced
1/4 cup balsamic vinegar
1/4 cu extra virgin olive oil
1/2 cup cilantro
1 tsp. Lawry’s salt
Pepper to taste

Grind the almonds and garlic in a food processor. Slowly add all the other ingredients. Garnish with cilantro, basil or scallions. If you like avocadoes, chunk and place them on top.

My go to cheese shop

Surfas is a wonderful restaurant supply store in Los Angeles which also has gourmet cheeses, meats and just about everything you could want to eat or use in your kitchen. I have been going to Surfas since I discovered it 13 years ago. I have only recently started to buy cheese there. I am taken with the “cheesemonger,” David who is always introducing me to a new cheese or meat. The other day David had me try San Daniele prosciutto which I loved and I could hardly wait to get home with it for Stevie to try. My new favorite cheese happens to be Etorki which my client, Lexi Wald introduced me to. It was a must have at her birthday. The other two cheeses I came home with that day were the Beemster Vlaskass and talleggio. Recently I found my self stopping by Surfas when I was in the area for a cheese sampling and some of their garlic cheese bread which I am obsessed with. No one makes better garlic cheese bread then Surfas. Yesterday I had to stop at Classic Party rentals to check my order for a wedding I am doing Saturday and guess what is right around the corner…SURFAS. David had me try a prosciutto from Virginia-no nitrates, etc. It’s called Ollie Bershire proscuitto and boy oh boy is it delicious! I just had another bite of it with my afternoon snack of truffled popcorn with shredded Petit Basque which David introduced me to too..Tell David Lulu sent you!

Lulu's Cinco de Mayo Margarita

Cinco De Mayo Margarita

2 oz. Tequila
2 oz. Clementine juice (You can also use orange or grapefruit. Whatever is in season)
1 Freshly squeezed lime
1/2 oz. Cointreau

Shake, shake, shake. Pour over ice. Adorn with mint, clementine slice or slice of cucumber.

Lulu's Mothers Day Vegetable and Chicken Apple Sausage Frittata

Vegetable and Chicken Apple Suasage Frittata

12 eggs
1 package of chicken apple sausage, sliced
1 cup Gruyere or asiago, grated
1/4 cup milk
1 cup “day old” bread, cut into chunks
1 8 ounce package of cream cheese, cut up
1/2 cup chopped basil
1/4 cup chopped dill
3 cloves minced garlic
2 tablespoons white sugar
1 tablespoon Tabasco
1 red pepper, sliced
2 zucchini, sliced
1 red onion, chopped
1 cup mushrooms, sliced
1 cup raw spinach
1 cup thinly sliced red potato
1 teaspoon pepper
2 teaspoons salt

1. Preheat oven to 350°. Spray the bottom and sides of a 10-inch springform pan with non stick spray.
2. In a large bowl, combine all the vegetables, cubed bread, and potato slices.
3. In a medium bowl, whisk together the eggs and remaining ingredients.
4. Pour the egg mixture into the vegetable mixture and stir to combine.
5. Pour the mixture into the pan and place the pan on a tinfoil-covered baking sheet (this will keep the over clean).
6. Bake for about 1 hour. Cover the top with foil and bake for 30 minutes more. When done, the frittata should puff up like a cake and be golden brown.
7. Let the frittata cool for a few minutes before slicing. The frittata can be served hot, at room temperature or even cold.

Lulu's Mothers Day Cougarita Sneeky

The Cougarita Sneeky

1 jigger of Patron silver
1/2 a jigger of fresh grapefruit
1/2 a jigger of lime juice
A splash of Cointreau
Handful of fresh berries
1 stainless steel straw

Shake, shake, shake and pour over ice.

Lulu's Cinnamon Bites

Cinnamon Bites

This recipe was passed along to me by my sister Julie. Julie has five kids (four boys and a girl) and they are all obsessed with these little cinnamon bites. They’re great with a cup of coffee or a cold glass of milk, and they would be just as delicious served with ice cream for a unique dessert.

Makes 48 mini bites

1 large egg
½ cup milk
1 stick salted butter, melted
1¾ cups all-purpose flour
¾ cup plus 2 tablespoons sugar
1 teaspoon cinnamon
2 teaspoons baking powder
¼ teaspoon salt
For the topping:
1 stick unsalted butter
2½ teaspoons vanilla extract
1½ teaspoons cinnamon
1 cup sugar

1. Preheat the oven to 400°F. Spray 4 miniature muffin pans with baking spray or canola spray.
2. In the bowl of a food processor or in a stand mixer, combine egg, milk and butter until well blended. Add the flour, sugar, cinnamon, baking powder, and salt. Pulse in the food processor or mix with an electric mixer until incorporated.
3. Fill each cup a little over half-full. Bake for 10 to 12 minutes.
4. Make the topping: melt the butter with the vanilla in a small skillet over low heat. In a small bowl, stir together the cinnamon and sugar.
5. When the muffins are ready take them out of the pan immediately and have your cooling racks ready. (You may need to use a knife around the edges if they appear to be stuck).
6. Roll the muffins in the melted butter and then in the cinnamon-sugar mixture.
7. Transfer muffins to cooling racks until topping is set.

Note: You can freeze the muffins in a sealed storage container for up to 1 month (if you use a zip-top bag they will be squished).

Lulu's Asparagus with Hollandaise Sauce

Serves 6 to 8

1 pound asparagus, washed and trimmed
2 teaspoons olive oil
Salt and pepper to taste
Blender Hollandaise Sauce (recipe follows)

1. Preheat the oven to 400ºF.
2. Spread the asparagus on a jelly roll pan. Pour 1 tablespoon water and the olive over the top.
3. Bake for 10 minutes, turning the asparagus once. Season to taste with salt and pepper. Serve with Hollandaise Sauce.

Blender Hollandaise Sauce

Makes 1¼ cups

1 cup (2 sticks) unsalted butter
4 large egg yolks
2 tablespoons heavy cream
1 tablespoon lemon juice
1/8 teaspoon salt
1/8 teaspoon Tabasco

1. Melt the butter on low heat in a small saucepan until very hot, but do not let it brown.
2. Combine the egg yolks, heavy cream, lemon juice, salt, and Tabasco in a blender. Turn blender on low speed and blend.
3. With blender on low speed, remove the cover and pour in hot butter in a steady stream.
4. Use immediately, refrigerate, or freeze. To freeze, transfer the sauce into a freezer container, leaving ½-inch space. Let cool, cover, and freeze. To reheat, heat the sauce in the top of a double boiler.

Lulu's Smoked Salmon Platter

I love poppy seed bagels toasted, with scallion cream cheese, a slice of red onion, a slice of tomato, smoked salmon, a squeeze of lemon, fresh ground pepper, and salt. I don’t have it too often but when I do I savor every bite. You can buy flavored whipped cream cheese or make your own.

Serves 10 to 12

3 medium tomatoes, thinly sliced
1 Bermuda or red onion, thinly sliced
1 small jar capers
1 lemon, cut into wedges
1 large package (24 ounces) smoked salmon
Whipped Scallion Cream Cheese (recipe follows)
2 dozen bagels (a variety of flavors and sizes)

Arrange the tomatoes, onions, capers, lemons, and smoked salmon on a platter.
Place a bowl of cream cheese in the middle of the platter and serve with a basket of bagels. Alternatively, place all of the ingredients (except the bagels) in separate bowls. This is a great way to prep the night before, and the morning of the party you just have to pull out the bowls and place them next to the bagels.

Note: If you’re cutting the tomatoes the night before, place them on paper towels to absorb any liquid.

Whipped Scallion Cream Cheese

You can buy scallion cream cheese if you are short on time.

Makes 1 cup

One 8-ounce package cream cheese at room temperature
1 teaspoon lemon zest
¼ cup thinly sliced scallions, both white and green parts

Whip the cream cheese in a stand mixer with the whip attachment or with a hand mixer. Add the lemon zest and scallions and mix well.

Lulu's Banana Zabaglione with Fresh Berries and Shortbread Cookies

Banana Zabaglione

Makes about 3 cups; serves 8

8 large egg yolks
½ cup plus 1 tablespoon sugar
¾ cup banana liqueur
1½ cups heavy cream
2 cups fresh berries Rosemary Shortbread, for serving (recipe follows)

1. Place the egg yolks, 1/2 cup sugar, and liqueur on the top of a double boiler or a stainless steel bowl above a saucepan of simmering water. (If using a bowl, make sure the bottom of the bowl does not touch the water.) Whisk the custard mixture constantly.
2. Continue whisking for about 8 to 10 minutes. The custard mixture should become light, creamy and a pale yellow. If you’re serving the custard as a sauce, cook until slightly thickened. (Increasing the cooking time will thicken the custard to a mousse-like texture.) When it reaches the desired consistency, remove the sauce from the heat and continue whisking for a minute or two to prevent the custard from sticking to its container.
3. Cool down the Zabaglione by placing the bowl in an ice bath.
4. In a stand mixer or food processor, beat the cream with the remaining 1 tablespoon sugar with a hand mixer until it holds soft peaks. Fold the cream into the Zabaglione and serve immediately or let it cool and refrigerate for up to 3 days.

Rosemary Shortbread

These are good with coffee, tea, or a warm cup of milk with a touch of honey

Makes 2 dozen

1½ sticks margarine, softened
1¼ cup all-purpose flour
½ cup sugar
2 tablespoons chopped fresh rosemary

1. Preheat the oven to 350°F.
2. Cream the margarine and sugar together in a mixing bowl. Add the flour and mix well. Fold in the rosemary.
3. Roll the dough into small balls, about 1 tablespoon each. Place the cookies on a cookie sheet and press them flat with the back of a fork.
4. Bake for 10 minutes.
5. Store the shortbread in a covered container for up to 1 week. You can also freeze them, wrapped in plastic wrap in a zip-top bag, for up to 1 month.

Lulu and Stevie's Bloody Marys

Lulu’s Bloody Mary
1 c clamato
1/2 t horseradish
1 t Worcestershire sauce
1/2 t Tabasco
1/4 t beau monde seasoning
1/2 fresh squeezed lemon juice
5 twists fresh ground pepper
3 oz lemon vodka

Put all ingredients into a shaker filled with ice and shake, shake, shake! Have a glass filled with ice ready for you to pour your bloody into.

Stevie’s Bloody Mary
1 c clamato
¼ tsp Celery seed
¼ tsp Dill seed
¼ tsp Beau monde seasoning
1 tsp Tabasco
½ tsp Worcestershire
½ tsp Horseradish
½ Fresh squeezed lime
3 oz Lemon vodka
¼ tsp Old Bay seasoning
Optional: splash caper berry juice and garnish with a caper berry

Follow above directions

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