Earth & Vine Provisions recently re-designed their packaging and I was thrilled when their taste creator extraordinaire Tressa Cooper contacted me to photograph their new line of mustard and cocktail mixer provisions. I met Tressa at the 2011 Winter Fancy Food show and after tasting her award-winning mustards, jams and sauces, I’ve been a fan ever since.
The aroma of opened jars of mustards in the studio was simply too much for this mustard fan, and after a few finger dips in between shots, I quickly determined my favorite to be the lemon dill. I add a teaspoon to lemon/caper sauce and drizzle it over sauteed chicken breasts, slather a generous portion on one side of a blat (bacon lettuce avocado tomato) sandwich as a delicious and healthy alternative to mayo, and I can’t wait to whisk some in to my next vinaigrette.
open-faced sandwiches for a quick and tasty lunch or snack option… cut ciabatta bread in 1/2 inch slices, lightly brush both sides with extra virgin olive oil and grill each side until lightly toasted. Spread with your favorite mustard and top with thinly sliced prosciutto, havarti or fontina cheese, arugula, sliced pickled peppers, fresh dill or any combination of goodies. But don’t forget the mustard — it’s what makes it sooooo YUM!!!
and now for my favorite part… the cocktails!!!
Over the next few weeks, I’ll be featuring a different recipe for the cocktail mixers, there are 6 of them! More recipes for the mustards and other provisions can be found on the Earth & Vine Provisions website.
recipe by tressa cooper, taste creator at Earth & Vine Provisions
- 2 ounces Earth & Vine California Meyer Lemon Mandarin Cocktail Mixer
- 1.5 ounces vodka
- 4-5 fresh basil leaves
- crushed ice
- Add cocktail mixer and basil leaves to a cocktail shaker. With a wooden spoon or fruit muddler, gently "crush" basil leaves. Add vodka and crushed ice to shaker. Shake vigorously and strain into a chilled martini glass. Garnish with fresh basil leaves and a meyer lemon slice. Cheers!