Winter Crudites with Buttermilk Dip and Broiled Feta

Martha Appetizers 1

Hi friends! It’s been a bit too long of an absence here on the blog of late, and while I hate to be away from this space for any length of time, I assure you that this time, it has all been for very good reasons. Life has a way of asserting itself and grabbing our attention in many ways. Some wonderfully, others more often stressfully and while my experience has been a mixture of both lately I’ve still been working on projects for other publications and haven’t kept myself entirely from doing my thing in the kitchen. So with that I am absolutely thrilled to share with you these two recipes for simple, easy appetizers that will absolutely make your holiday time parties delicious and a whole lot less stressful.

The big feasting day is nearly upon us! Are you all ready for Thanksgiving? We are happy to be heading to my parents on Thursday and this year I will be the one in charge of bringing the desserts. You are very surprised I’m sure.  If I were however going to be responsible for bringing some appetizers, these two recipes would definitely be at the top of my list. Simple, refreshing vegetable Winter Crudités and warm, herby Baked Feta. These two lovelies are so beautiful and just as delicious as they look.  And the very best part? They couldn’t be easier to throw together. And the other very best part? The recipes are both from Martha Stewarts new cookbook, Martha Stewart’s  Appetizers: 200 recipes for dips, spreads, snacks, small plates, and other delicious hors d’oeurves, plus 30 cocktails


This book, is absolutely stunning. I’d expect nothing less from Martha. And this beauty  is Martha’s 85th cookbook. 85th! So when the lovely folks over at Martha Stewart Omnimedia asked me if I’d share a recipe from her new book to help celebrate, I was thrilled to say unequivocally, YES! Beautiful recipes, gorgeously shot and most of them so easy to prepare, this book is definitely one you’ll want to have in your collection and one you’ll reach for time and time again.

I’ve already planned a large majority of my Christmas entertaining recipes around the ones I’ve found in this book. It serves as a delightful and approachable primer on a huge array of delicious small bites. I also have to say that it has a wonderful section on some really gorgeous cocktails. If you’ve been following along on the blog for anytime lately you know that I have a thing or two for a good cocktail, and Martha covers 30 of them. Some classic, others fresh twists on the classics. I’m lucky enough to get to share one with you in the next few weeks so be sure to stick around for that!

Martha Appetizers 2Martha Appetizers 3

Appetizers always taste better when they’re presented beautifully I think and the Martha Stewart Collection cutting boards I’ve used here are some of my new favorites. They are also available now at Macy’s and provide a beautiful way to serve up all those mouthwatering appetizers you’ll be making for all your holiday parties this winter. You can check them out HERE. I love, love, love mine. The light-washed woods highlight the food beautifully and have a Nordic flair which totally floats my boat.

These appetizers take virtually no time to put together and are simple stunners. If you are short on time or on the fence for what to serve or bring to your mother-in-laws house this is it. Warm, salty, melty cheese and refreshing crisp vegetables with a light creme fraiche, dill and buttermilk dip. Heavenly. And a perfect way to begin any of this season’s festive holiday parties. All that’s wanting is a cold refreshing glass of bubbles. Done.

Happy Thanksgiving Friends!

Thank you to Martha Stewart Omnimedia for the gift of the beautiful cutting boards and cookbook.

All opinions stated here are my own.

  • Winter Crudites with Buttermilk Dip
  • Recipe used with permission from Martha Stewart Omnimedia




  1. Combine all the ingredients except the vegetables in a medium sized bowl. Refrigerate. Stir before serving. Arrange the vegetables in small serving bowls or on a platter. Serve alongside the dip.

Share this Recipe

  • Broiled Feta
  • Recipe used with permission from Martha Stewart Omnimedia




  1. Preheat the broiler to 500 degrees F. Remove the feta from it's package and pat dry with paper towels. Place in a heat proof pan or casserole dish. Pour approximately 1 T. of the olive oil over the top of the feta. Place 4-5 inches under the broiler and broil 4-6 minutes or until golden brown on top.
  2. Remove from the oven and sprinkle the oregano and the red pepper flakes on top. Serve while warm.

Share this Recipe

Jujube Sticky Toffee Pudding

JuJube Sticky Toffe Pudding 1

Cozy sweaters, hot steaming drinks, fires in the grate, slow simmered stews, and simple, comforting cakes. These are just a few of the things I so love about fall. Our temperatures have suddenly dipped below 50 at night and I finally can crack our bedroom window before we sleep to let in the cool night breezes. Their enveloping scents and sounds inevitably lull us to sleep.. It’s bliss.

Hot summer days are lovely, but I also have to admit I find that they can also be exhausting. Fall feels like so much rejuvenation to me, a respite from fire, dry and drought.

One of the many wonderful things about summer that I invariably miss though, is the abundance of beautiful, fresh produce. It’s always sad to say goodbye to stone fruits and seasonal tomatoes and I lament the loss of weekly trips to the farmers market. We try to get to the farmer’s market as much as we can while it’s open. Supporting farmers is so important and living in the Northwest, we have but a limited time each year in which we can really do that.

Sensing this inequity, and striving to right it, is a wonderful company named Barn2Door. 

JuJube Sticky Toffe Pudding 2

Barn2Door is a local Seattle area company founded by my dear friend Janelle Maiocco, whose aim is to provide an online market place that provides a link between farmers and consumers. As you know, farming is one of the most labor intensive professions. Farmers are so often busy farming that getting their goods to customers can sometimes be an enormous challenge. Janelle provides the framework for that exchange to happen seamlessly and effortlessly for both farmer and consumer. Their online store highlights a variety of growers and their products and gives customers a chance to order directly from the source. It’s a win for shoppers and definitely a win for famers.

Limited currently to the Seattle market, Barn2Door has big plans to grow and develop other markets. They’ve set their sights on a nationwide program with Portland, OR next on their schedule! So please head on over to give the site a look and if you live in the area give them a try.

To kick things off right, Barn2Door is generously offering my readers $15 off their orders through October 15th, 2015!!  Head on over, sign up, and place your order.  Enter in the PINK15 code upon check out to obtain your discount and your golden!


JuJube Sticky Toffe Pudding 3

Janelle recently sent me  a box of the most beautiful Jujube fruit from Fairview Orchards in Ojai, California. More familiarly used in Asian cuisine, Jujube fruit reminds me very much of dates, both in looks and flavor. Moist and full of delicious apple flavors you can eat them fresh or dry them and use them as you would dates. My leftover Jujube’s went directly into the dehydrator and I’ve been snacking on them ever since.

Sticky Toffee Pudding is a dessert that we typically make only in the winter months and as we are approaching fall, I thought it would be a perfect way to highlight this gorgeous fruit. I simply switched out the dates in the recipe for Jujube fruit and prepared it as usual. The result was outstanding and hopefully something you are able to try.

If you really want to up the cozy factor for this cake, warm it up in the oven for 5-10 minutes before serving. It goes perfectly with a roaring fire and fuzzy socks.

  • Jujube Sticky Toffee Pudding




For the Cake:
  1. Combine the fruit, soda, vanilla and boiling water in a small bowland set aside.
  2. Butter and flour a 8" cake pan and set aside. Preheat oven to 350 degrees.
  3. In a mixing bowl cream the butter and sugar until light. Add the egg. Sift the flour, baking powder and salt and add to the butter mixture. Beat well.
  4. Carefully add the fruit and water mixture and beat until smooth. The batter will be thin. Pour into pan and bake 35-40 minutes until a toothpick comes out clean. Let cool for 15 minutes, then turn out on to cooling rack for the remainder of the cooling time.
For the Toffee sauce:
  1. Combine the butter, brown sugar and heavy cream in a saucepan over low heat. Stir until the sugar and butter melts and the mixture is smooth. Whisk over medium heat 2-3 minutes until mixture thickens slightly. Allow to cool 10 minutes, the spread evenly over the top of the cake. Garnish the edges with hazelnuts. Slice into wedges and serve.

Share this Recipe


Lingonberry French 75 Cocktail

Lingonberry Mint Cocktail

I read somewhere recently that this fall, right now in fact, we are experiencing one of the worst cold and flu seasons on record. I can, sadly, from first hand experience attest to that fact wholeheartedly. For the last 5 days I’ve been living a glamorous life of hacking, sneezing, croaking and general misery.

You know it’s bad when the animals in the family give you a wide berth, you go to the grocery store looking for Emergen-C only to find out that they are sold out and your Costco stash of tissue that has been hanging out in the garage all year has suddenly disappeared.

After a week of tending to everyone else in the family I thought I’d escaped infection, in fact I prided myself on my narrow victory. It sadly, simply was not to be.. A few good things came out of it all though. I became intimately acquainted with two delicious hot toddy drinks that helped ease the symptoms slightly and enabled me to get a little more sleep than I normally would have. The first being a spiced cider, Fireball and salted caramel concoction and the second a delicious honey whiskey, lemon and honey drink that helped soothe my raw throat.

For centuries people have been relying on hot toddies to alleviate symptoms and help bring on sleep. This article from Vine Pair explains it all perfectly, if your curious to learn more about it. I’m so in love with this idea that I think I may need to do a post on some hot toddy recipes soon. There are so many wonderful ideas floating around in my head about this one!

I also managed to rally myself to go to the Seahawks home opener this Sunday. This was a huge deal for me, and if I had to literally drag my body and my box of tissues to the game I was going to. I’m sure my seat neighbors were thrilled with me. I did apologize profusely to everyone, especially after I managed to spill my drink on the seat of the guy in front of me. Thankfully, I managed to avoid spilling on his actual clothing. What a hot mess.

I had to content myself with not cheering (as I had no voice) but I put my hands to good use and made sure I was the best clapper ever.  I clapped my hands so hard that I may have bruised my palms and my forearms were sore the next day. I know, I know. Send help.

Lingonberry Mint Cocktail 2

Last week in the midst of all the misery, this recipe for my Lingonberry French 75 that I created for the Norwegian American Weekly was featured on their Taste of Norway page. If you’ve never had a French 75 it’s definitely a cocktail that should be in your arsenal. Bubbly, bright, lemon and gin flavors with a dash of champagne thrown in for good measure, for lack of any other superlatives, it’s simply amazing.

I mixed things up a bit by adding some lingonberry preserves and a little mint for a unique twist. Lingonberries are slightly reminiscent of cranberries for me, although they are more delicate in flavor. I strained the berries for this drink, and the result was a clear, but beautifully hued cocktail. This would be a delicious addition to your Thanksgiving menu, a slight variation on the typical cranberry, but still in the family and just as festive.

I think a lingonberry hot toddy recipe will have to be next on the menu. Don’t you? I’ll put my thinking cap on as I slowly rejoin the ranks of the living, but until then head on over to get the recipe for this gorgeous sipper HERE.

Smoked Salmon Chowder

Smoked Salmon Chowder 4

We’re barreling straight into fall around here in many ways but especially with this recipe for cozy, comfy chowder. It’s somehow not fall to me until we have chowder of some kind.  Fish chowder has to be most likely my favorite. I think it purely has to do the fact that when I was a child, fish was always more readily available to us. For many reasons this was so, but primarily clams were a bit more difficult to get our hands on, we always eschewed canned clams and ultimately for Scandinavians fish soups tend to be more common anyway.

Bergen Fish Soup is one of my favorites, rich with cod, halibut, salmon and sometimes fishcakes. Little known outside of Norway, it really has a depth of flavor that is unmatched in most chowders and is really in my opinion what all chowder aspires to be.

I promise to make a version of it here on the blog this fall, along with a tutorial on making fishcakes (fish dumplings), but until then this smoked salmon chowder will have to do.

Smoked Salmon Chowder 3

I have a freezer full of Coho salmon, thanks to a very fruitful fishing trip to Alaska that we took last month,  so I’ll be working through it throughout the year and hope to share many more recipes with you in the near future. I love that this recipe uses both smoked and poached salmon, it adds layers of complexity that complement a healthy handful of  toppings including bacon, dill and a generous splash of sherry.

Somewhere, I don’t remember where exactly, someone suggested I pour a little sherry on the top of my chowder. Then they put a large knob of butter on top of it all and I died. That first bite was heavenly.. The only thing wanting at this point is a big hunk of crusty warm bread.

This recipe is my latest installment for the Issaquah Press so be sure to head on over and check it out.

Happy Fall friends! Are you ready for cooler temps and cozy nights? I couldn’t be more so….

Signe’s Applesauce Cake with Brown Butter Icing

Applesauce Cake

I’ve once again managed to outsmart some smart and hungry bears. Every September and October it’s a race to see who can wait long enough for the apples to ripen before giving in to their bright red and green siren song.  The bears show up, snouts raised in the air, cubs in tow, almost the minute the fruit is edible. I always feel flush with a little kind of victory when I’m able to pick enough for applesauce or pies.

Our old trees produce less and less each year. We’ve had a summer of record drought and remarkably, despite our complete neglect, the old ladies are still kicking. I’d like to think they’re a metaphor for me, of how I am or will be when I get older.

Their fruit’s not the prettiest. Their apples and leaves provide little meals for caterpillars, and Woodpeckers throughout the summer. The squirrels get greedy now too, picking the largest apples they can find then struggling in the attempt to get their treasure back to their nests. It’s a comical fight, but one they win every time. Dogged determination in action.

Applesauce Cake 2

Because it’s been a hot, dry season here and we don’t water our land, I was worried that we wouldn’t have much to pick this year. Remarkably and thankfully I was wrong. The apples are smaller than usual and some of them ripened a whole month ahead of schedule, but really that’s been the extent of the difference.  They just keep on giving.

I’ve never known what varieties we have, but the red and green variety that’s my favorite works wonderfully in pies and cakes and as I discovered yesterday makes some pretty amazing applesauce.

Somewhere in the back of my mind, I remember the origins of this cake.  Rich with spice, raisins and walnuts, it was my grandmothers go to recipe..  She, the happy recipient of it from her sweet friend Signe.  Moist with apples and served often times plainly without frosting, it’s delicious. So delicious in fact it gets my husbands seal of approval. And that is no small thing. The man is not a cake eater. Ever…

Signe and  her husband Tuck have long since passed. My vague memories of running around playing tag on their grassy lawn are so clouded they’ve become almost questionable. But the cake lives on.

About the cake:

This recipe could only be improved with the addition of some really amazing icing, so I made a brown butter recipe that’s simple and quick. The cake is moist and dense so small, thin slices are best.

If you don’t want to fiddle around with a layered cake, this recipe fits perfectly in an 8″ square pan. For this recipe I chose to leave out the raisins and walnuts, but if you’d like to add them, 1/2 C. of each should pretty much take care of it.

I made the applesauce from scratch and left some of it chunky because I wanted the texture in the cake.  Feel free to use store bought smooth or chunky applesauce, whatever’s your jam.

Applesauce Cake 3

  • Signe's Applesauce Cake with Brown Butter Icing




  1. Place the apples, butter, sugar, cinnamon, cardamom and water in a large saucepan over medium heat. Stir periodically for 10-15 minutes until the apples soften and some large chunks still remain.
  2. Remove from heat and allow to cool.
  1. Combine the butter and sugar in the bowl of a mixer and mix until light and fluffy. Add the egg, applesauce, salt and vanilla.
  2. In a separate bowl, whisk the dry ingredients together and add in 3 additions to the wet mixture, while the mixer is on low speed.
  3. Preheat oven to 350 degrees F. Butter and flour 2 6" cake pans or one 8" square pan.
  4. Pour ingredients evenly into pans, tapping the pan on the counter top to distribute the batter evenly. Place on a rimmed baking sheet and bake 30-35 minutes or until a skewer comes out clean.
  5. Set aside to cool completely. Once cool, slice each cake in half horizontally.
Brown Butter Icing
  1. Once the cake has cooled completely prepare the icing.
  2. Place the butter in a heavy saucepan over medium low heat. Melt and brown the butter, approximately 5-7 minutes. Watch it carefully to prevent scorching.
  3. Once sufficiently browned, pour the butter into a medium sized bowl and cool to room temperature. Sift the confectioners sugar over the top.
  4. Add the vanilla and the cream stirring thoroughly until thick but spreadable.
  5. Use an offset spatula and immediately spread 1/4 of the frosting over the bottom layer of cake. Repeat until all layers have been frosted. Spread the frosting slightly thicker around the perimeter of each layer, before placing the next layer on top.
  6. Using a cake scraper, spread the frosting from the layers that has squished out the sides, around the perimeter of the cake. If you need to, fill a glass with hot water and heat the spatula in it for 10-20 seconds. Dry it off and use it to smooth the surface and the sides of the cake.
  7. The frosting will begin to crust fairly quickly so be sure to use it immediately after making it.

Share this Recipe

Cheddar and Thyme BLT Biscuit Sandwiches

Cheddar and Thyme BLT Biscuit Sandwiches

Are you a fan of a good BLT? I absolutely am, and this summer I’ve been eating my weight in tomatoes and bacon. So when King Arthur Flour asked me to join their  summer campaign for Better Biscuits I enthusiastically jumped up and down and began envisioning a BLT biscuit sandwich.

Typically when I’ve made biscuits in the past, I’ve used regular all purpose flour and added my own leavening ingredients, so when they sent me some of their unbleached self-rising flour I was more than happy to give it a try. Previously I was a bit afraid to go this route, but really now I wonder why I was ever worried about it. I’ve been very much converted. I’m now completely  in love with self-rising flour. It streamlines the baking process and makes the lightest most fluffy biscuits.

These biscuits are cream biscuits, no butter required, just heavy cream, self-rising flour and cheese. They couldn’t be simpler to throw together. I made them mondo sized for sandwiches, but you could easily make them smaller if you’re watching your girlish figure.

Cheddar and Thyme BLT Biscuit Sandwiches 4

The other really wonderful part about King Arthur Flour’s Better Biscuit campaign is that they are offering to share their knowledge with bakers or wannabe bakers everywhere through their Baker’s Hotline.  You can call, talk to a real live person and ask any baking question that you’ve been dying to have answered. Seriously sweet. I’ve included the number for you below.

If you want to see some other really awesome biscuit creations from other bloggers, head on over to Instagram and check the hashtag #betterbiscuits .

Here’s a few tips from King Arthur to help you make better biscuits:

Be Gentle. Avoid overworking the dough once you add the liquid.

Chill Out: Start with very cold butter.

Use a Biscuit Cutter:  The cleaner the cut the higher your dough will rise when it bakes

Freeze Before Baking: Freeze the cut biscuits up to 20 minutes prior to baking

This recipe is an adapted version of King Arthur Flours Savory Cheddar Cheese Biscuits

Recipe used with permission.

*This post is unsponsored

King Arthur Flour Baker’s Hotline:   855.371.BAKE

  • Cheddar and Thyme BLT Biscuit Sandwiches
6 biscuits


Servings: biscuits


Biscuit directions
  1. Preheat your oven to 425 degrees F., with the top rack in the upper third of the oven.
  2. In the bowl of a food processor, crumble the cheese into large chunks and add the flour and thyme, pulse until the cheese is finely chopped.
  3. Pour the cream over the mixture and pulse it until crumbly/wet. Dump the mixture onto a lightly floured surface and form into a rectangle, approximately 1" thick. Use a 4" cutter and cut into 6 biscuits.
  4. Place on a parchment lined baking sheet, brush with some additional heavy cream and sprinkle with the fresh ground pepper.
  5. Bake 15 to 18 minutes until the biscuits are golden brown. Cool.
Sandwich Assembly
  1. Layer the bacon, tomatoes, lettuce and corn on a biscuit that has been sliced in half horizontally. Spread the mayo over the inside of the top biscuit and place on top. Devour.

Share this Recipe

Blueberry Ginger Crumble

Blueberry Ginger Crumble 2

In my last post I shared with you all that I am quite literally up to my eyeballs in blueberries. I fortunately happen to have a ridiculous and sometimes unhealthy obsession with them, so having more than I need is a problem I’m fairly familiar with. I managed to get the majority of my berries frozen and packaged up before we left town on a week and a half long trip that took us to Alaska (fishing in Southeast, OMG) and included another stop in Idaho to visit family.

Before I left though I did manage to bang out more than a few recipes to share and this one in particular was one of my favorites. Last year around this time, I shared with you my recipe for Black and Blueberry Ginger Pie and thought it would be a great idea to basically turn it into a crumble.

Blueberry Ginger Crumble 3

Blueberry Ginger Crumble 4

Super simple, and full of bright berry flavors this recipe is now going on permanent rotation for fall. I used ground ginger for this recipe, but finely diced crystallized ginger would work just as wonderfully. Almonds in the crumble are really the only way to go in my opinion so I added those as well.

The boys are heading back to school next Tuesday; I can hardly believe we’re at this point again. I do look forward to getting back to a routine and have more time to spend on this space here, as I’ve missed posting with regularity over the summer. I have recipes in abundance to share, a bathroom that is in desperate need of a paint job and a body that is in desperate need of a good long gym workout. It will be good to get back at it and I’m grateful for the chance .

The recipe is posted over on my Recipe Box column at the Issaquah Press. You can find it by clicking on the link HERE.

Blueberry Cardamom Waffles

Blueberry Cardamom Pancakes

I have to say that this summer I’ve been a complete slacker when it comes to breakfast. In years past I’ve loved nothing more than to spend a lazy summer morning huddled around a table laden with stacks of pancakes, or freshly prepared cheesy omelets, and a bottomless carafe of hot, life affirming coffee. For a variety of reasons though (mostly work related), I’ve just been unable or unwilling to spend the time lately to make it all happen.

So, I’ve been happily and blissfully bumping along this summer in my self-created, barren, breakfast wasteland and then I went blueberry picking last week. I then succumbed to my usual and somewhat frightening inclination to pick more berries than is generally considered reasonable or healthy. Faced with 13 lbs. of blueberries and an overwhelming, panicky feeling, I decided that my morning breakfast routine of cold soggy cereal needed to die a sudden and timely death. How best to put it rest?

Waffles of course. And muffins, and smoothies, and scones and crumbles and my new favorite, Blueberry Grunt. Have you ever had a Grunt? (I’ll share a recipe with you here soon.) I’m a recent convert. Simple, delicious and what’s not to love about the name? I’d love it purely for that reason alone.

Blueberry Cardamom Pancakes 2

Blueberry Cardamom Pancakes 3

This waffle recipe was my grandmother’s, but I changed it up here a bit by adding almond extract and a generous helping of freshly cracked cardamom. Practically everything, in my opinion can be improved by adding cardamom and almonds, so waffles definitely should be no exception. Right? I may have to revise my Almond Blueberry Scone recipe by adding some cardamom to it next time I make them.

This recipe makes about 4 generously sized waffles, you can make them as small or as large as your waffle maker will allow. Best served swimming in butter and real maple syrup. Equally delicious with a generous pour of golden or cane syrup.  Bliss.

Blueberry Cardamom Pancakes 4

  • Blueberry Cardamom Waffles




  1. In a medium bowl, combine the flour, baking powder, salt, and soda. Use a whisk to break up lumps and set aside.
  2. In a separate bowl, whisk the buttermilk, almond extract, sugar, melted butter and egg yolks together. Add the crushed cardamom and stir.
  3. Whisk the egg whites to stiff peaks in another bowl. Add the dry ingredients to the wet, stirring until thoroughly combined. Fold in the egg whites and gently incorporate.
  4. Preheat your waffle iron. Pour batter onto lightly buttered iron and sprinkle 1/2 C. of the blueberries over the top. Bake until you reach desired brown, crispiness. Serve immediately with more blueberries, sliced almonds and syrup.

Share this Recipe

Wild Rice, Mozzarella and Stone Fruit Salad

Wild Rice, Cherries and Mozzarella Salad

Happy Thursday friends! I’m so glad I’m finally able to share this recipe with you all! Oftentimes I have to make and shoot a recipe a whole month in advance in order to make my deadline/schedule work smoothly and when that happens it’s so hard not to share something that tastes particularly good.

It’s a huge exercise in restraint for me. I’m not known for being very patient about that kind of thing. If I love something, I impulsively want to share it; immediately.  I just get so darn excited about food!

This recipe is such a simple, throw together, good for hot weather meal. I love it particularly with cherries, but really any juicy stone fruit, i.e. apricots, nectarines, etc. would be more than acceptable. It would also be delicious with a generous serving of torn rotisserie chicken.

Wild RIce, Mozzarella and Stone Fruit Salad A

We’re heading out tomorrow night to Chateau Ste. Michelle in Woodinville for a Steve Miller Band concert and I’m thinking this recipe is going to have to happen. Abracadabra and Jungle Love all over this salad. I can hardly wait. I’ll be the one dancing with a plate and glass in hand pretending I remember all the lyrics.

Head on over to The Issaquah Press for the recipe and have a great weekend friends!

Mango Peach Tea Juleps

Mango Peach Tea Juleps 7

We are breaking weather records all over the place here in Seattle this summer and when I look back over the last two months or so I think I can document how we’ve been dealing with it all by looking at the wide variety of drinks we’ve been consuming.  We started June off right with busting out the Rosé, and bourbon and cokes, July was a month of icy margaritas, and frosty gin and tonics (have you tried Jack Rudy’s Small Batch Tonic mixer?). Run to the liquor store and pick some up. It’s life changing) and know August is looking like it’s going to have more than it’s fair share of these lovelies.

Mango Peach Tea Juleps 8

When we’re not indulging in alcoholic beverages we’re usually drinking copious amounts of iced tea. Strong, plain black tea, ever so slightly sweetened is our favorite. Sweet Tea Juleps are a long standing southern tradition, and while I have no desire to pretend that I know all that much about it, I do know I love mango and peach black tea and well, bourbon.

Mango Peach Tea Juleps 9

I’ve made my version a little less sweet than a lot of sweet tea versions, but if you enjoy it that way you can definitely add more of the sweet minty syrup to your satisfaction. The biggest summer party of the year in Seattle (Seafair) culminates this weekend with hydroplane races on Lake Washington, Blue Angel flyovers and more 90+ degree temperatures. In between all that fun, you can bet we’ll be running through sprinklers and sipping on more than a reasonably healthy amount of tea juleps.

*This post contains affiliate links

  • Mango Peach Tea Juleps
  • A lightl refreshing twist on ice tea and the proverbial mint julep. Perfect summer sipping.




  1. In a small saucepan, bring the 1 C. of water and 1 C. of sugar to a warm enough temperature for the sugar to dissolve. Stir a few times to help the process along.
  2. Drop the fresh mint in the pan, stir lightly and set aside to cool to room temperature. Strain the mint from the syrup then refrigerate until ready to use.
  3. In a heat proof measuring cup, pour boiling water over the 4 teabags and let steep 5-7 minutes. Remove the teabags, add the cold water, mix then place in the fridge until ready to use.
  4. When ready to assemble the drinks, add 1-2 tablespoons of the mint simple syrup each glass. Pour 2 oz. of bourbon in to each glass and top with the mango peach tea. Stir until thoroughly combined and garnish with additional mint.
  5. **If you don't want the trouble of making the simple syrup, just muddle 5-4 mint leaves along with 1-2 tablespoons of confectioners sugar in the bottom of each glass, then proceed with making the rest of the drink.

Share this Recipe