Heirloom Tomato Martini with Bloody Mary Spiced Ice Cubes

This is a delicious combination of Bloody Mary and Martini. First you create spicy ice cubes using heirloom tomato juice; then you mix up a martini, and pour it over the top. They go down easy... enjoy.

Bloody Mary Spiced Ice Cubes

- 1 1/2 pounds heirloom tomatoes, peeled and chopped
- 1 tablespoon Worcestershire sauce
- 1 teaspoon horseradish
- 1 teaspoon Tabasco sauce
- 1 teaspoon grated ginger
- Juice of one lemon
- 1 1/2 cups water

Press the chopped tomatoes through a fine sieve to remove seeds and other stringy bits. In a blender, combine tomato pulp with Worcestershire sauce, horseradish, Tabasco sauce, ginger, lemon juice, and water. Blend until smooth. Pour into ice cube trays; freeze.

Heirloom Tomato Martini

- 4 ounces vodka
- Splash olive juice

Combine the vodka & olive juice in a cocktail shaker with regular ice cubes and shake well.

In two tall glasses, place 3-4 of the Bloody Mary Spiced Ice Cubes. Strain martini over the top. Garnish with cherry tomato and celery stick, if desired.

Get great cocktail ideas from Liqurious

Creme Fraiche Frittata with Berries Jubilee

This is an incredibly decadent recipe - tangy crème fraiche adds a whole new level of flavor to this classic egg dish, and the addition of warm berries spiked with Grand Marnier makes this way more than just breakfast...

Crème Fraiche Frittata with Berries Jubilee

- 2 tablespoons granulated sugar
- 2 tablespoons butter
- 1 cup mixed berries (blueberries, blackberries, raspberries, etc)
- 1 teaspoon vanilla
- 1 shot Grand Marnier
- 1/4 cup heavy whipping cream
- 4 eggs
- 1/2 teaspoon salt
- 1/4 cup crème fraiche
- 1 tablespoon powdered sugar
- Fresh mint leaves for garnish

In a saucepan, melt the butter over medium heat and add the sugar; allow the mixture to lightly caramelize, but watch it closely so that it doesn’t burn. Add the berries and vanilla; heat for about 2 minutes, or until the berries begin to soften. Add the Grand Marnier.

In a mixing bowl, beat the cream lightly, then add the eggs and salt; keep mixing until well blended. Add the crème fraiche; stir to combine. Pour the mixture into a lightly oiled 8-inch cast iron skillet and place over medium heat.

After about 2 minutes, pour the berry mixture over the top of the frittata. Cook for another 3 or so minutes. When the edges of the frittata begin to puff up lightly, but while the middle is still wobbly, place the skillet beneath the broiler for 2-3 minutes, or until the middle begins to firm up and the edges turn a light brown color.

Remove from oven; sprinkle with powdered sugar and garnish with mint leaves. Cut into wedges and serve.

Serves 2.

Great Date Idea: U-Pick Berries at Swanton Berry Farm

Canellini Bean & Zucchini Pancakes with Spicy Heirloom Tomato Sorbet

These aren't like any pancakes you've had before - creamy cannelini beans and zucchini make a savory pancake that works perfectly for brunch. With a scoop of heirloom tomato sorbet, they're even a little bit glamorous.

Cannellini Bean & Zucchini Pancakes

- 1 15-ounce can cannellini beans, drained of can juices
- 2 medium-sized zucchini, diced
- 2 tablespoons olive oil
- 1 teaspoon garlic salt
- 1/4 cup 2% milk
- 1/4 cup grated Parmigiano-Reggiano cheese, plus 2 tablespoons for garnish
- 1/4 cup all-purpose flour
- 1 tablespoon freshly chopped basil
- Heirloom Tomato Sorbet (recipe below)

In a blender, combine the beans and zucchini with 2 tablespoons olive oil; blend on medium speed until a soft paste forms. Add the grated cheese, garlic salt and milk; blend again to combine. Scrape the mixture into a bowl and add flour, mixing well to break up any lumps. The mixture should be the consistency of pancake batter; if it seems too thin, add another tablespoon or two of flour; if too thick, add a splash of milk.

Warm a small amount of olive oil in a cast iron skillet, and drop small ladlefuls of the mixture (about 1/8 cup) into the oil; fry until golden brown on each side. Continue until all batter is gone. Remove the pancakes and place on a plate; sprinkle with grated cheese and basil leaves. Serve each pancake with a small scoop of heirloom tomato sorbet.

Heirloom Tomato Sorbet

- 2 pounds very ripe heirloom tomatoes, peeled and roughly chopped
- 1/2 teaspoon salt
- 2 cups ice water
- 2 1/2 tablespoons lemon juice
- 1 1/2 tablespoons granulated sugar

Pass the tomatoes through a sieve with large holes. Stir the salt into the strained tomatoes, then place into the center of a large (12-14-inch) piece of cheesecloth. Tie the ends of the cheesecloth together to form pouch and suspend over a bowl at room temperature. The tomato water will begin dripping into the bowl. Every 10-15 minutes, give the cheesecloth pouch a gentle squeeze. In about 2 hours, most of the liquid will be extracted. There should be about 1 cup of tomato water.

In a bowl, whisk the tomato water together with the ice water, lemon juice and sugar, stirring until the sugar dissolves into the liquid. Transfer to an ice cream machine and follow the manufacturer’s instructions until frozen. Store in the freezer until just before the pancakes are ready.

Makes about 2 cups.

P.S. It's Heirloom Tomato Week in San Francisco! Andrea has contributed a dish via the Franciscan Crab Restaurant. If you're local, don't miss it!

SF Chefs Food & Wine: Heirloom Tomato Week

Toy Box Tomato & Arugula Salad with Sliced Filet Mingon & Blue Cheese

This is one of my favorite salads - simple yet sophisticated. Peppery arugula and juicy cherry tomatoes pair perfectly with slices of filet mingon and creamy blue cheese. Makes a great weekend lunch.

Toy Box Tomato & Arugula Salad with Sliced Filet Mingon & Blue Cheese

- 1/4 cup olive oil
- 3 tablespoons balsamic vinegar
- 1 tablespoon orange juice
- Coarsely ground salt and pepper to taste
- 1/2 pint toy box (cherry) tomatoes, cut into halves
- 2 cups baby arugula
- 1/4 cup crumbled blue cheese
- 1 8-ounce filet mignon, seasoned and cooked medium-rare, thinly sliced

First, prepare the vinaigrette by combining the olive oil, balsamic vinegar, orange juice, salt and pepper in a small bowl. Next, cut the tomato into cubes about 1/2 inch thick. Pour the vinaigrette over the tomatoes and let sit for about 10 minutes.

Divide the arugula between two plates, and spoon the tomatoes & vinaigrette over the top. Place the sliced filet mignon on top and sprinkle with blue cheese. Serve immediately.

Serves 2.

Try my favorite blue cheese: Point Reyes Original Blue

Photo Album

From left: Tracy & Andrea celebrating their anniversary in Puerto Vallarta; Andrea on his birthday in Puerto Vallarta; Andrea with Philip DuBose from Asia de Cuba in the Clift Hotel.
Villa Premiere Puerto Vallarta