Rosé Slushies

Welcome to this Wednesday morning booze-bash. Seems about right for a Wednesday, no?

The crazy talented, super sweet bloggers Renee + Sherrie coordinated this amazing  #drinkthesummer virtual party, and I couldn't help but join in!

Drink the summer was literally my theme for this recipe. 

Peaches. Strawberries. Rosé. Slushies. = SUMMER

And while you can sip on this tasty beverage any time of day, I am totally recommending it for a weekend brunch or breakfast. It's like a mimosa on steroids. 

I'm also using this recipe to start a celebration of sorts. 

A breakfast blog celebration!

While I know I've been a little absent from the blog world this summer, I actually have some exciting plans for the future of this blog. My posting schedule may be less frequent, but I'm definitely still here to stay! My freelance work has been piling up (hip! hip!) and if you follow me on Instagram you know I'm in the middle of shooting Angela's second cookbook. I'm still kind of in disbelief about it. But despite having less time to blog, I've been continuing to brainstorm new ideas for this space and the direction I want to take it.

You all know I am breakfast-obsessed. It's been my favorite meal of the day and my favorite meal to cook for others for as long as I can remember. Brunch parties are pretty much the best ever. 

About 4-5 years ago I had the idea to write a breakfast cookbook. (This was well before the offer I received to write the doughnut cookbook.) I was passionate about the idea but knew I wanted to wait until I was more substantiated in the blog world before reaching for it. Soon after, the doughnut book came out of nowhere and the breakfast idea was put on hold. 

About 1 1/2 years ago I revisited the idea and started writing a cookbook proposal. I sat on it for awhile. I edited it. I talked to an agent. I edited it again. I talked to another agent. I sent it to friends with very successful cookbooks for advice and opinions. I edited it again. I sent it to another agent. And then I had to come to the hard realization that this dream just wasn't happening. What I heard from all three agents, in one way or another, was that publishers just don't dig breakfast. 

Um, how is this possible?

Apparently they have numbers on these types of things and breakfast books always undersell. Womp, womp. It was an uphill battle these agents were basically telling me to steer clear of. I'm not one to let people tell me I can't do something but at the same time I wanted to be realistic. I wanted this book to be BIG. Bigger than big. I wanted it to include everything BREAKFAST. It was going to be a very large project, that would take a very long time to complete, so I needed it to make sense in many regards. And if it didn't make sense to publishers, than I didn't want to force it.

So a few months ago I decided to shelve the project. The idea is still there. The passion is still there. However, the timing isn't right and maybe it never will be. I'm not trying to sound negative in any way, but not everything has to work out all of the time. I'm actually 100% at peace with how it played out. Of course I was bummed at first, after spending so much time dreaming about and working on that book. But my career has taken a turn in the direction I truly wanted it to go (focusing on freelance food photography), and I could not be any happier. 

All this to say, since I am not writing a breakfast cookbook I've decided to focus the blog almost entirely on breakfast! You'll still see dinner, salad, soup, etc. recipes around here, but the majority will be geared towards breakfast.

And you know I'm talkin' more than oatmeal.

Although, you also know I love a good bowl of oats.

Get excited.

I cannot even tell you how freeing it feels to make this change! 

Hence the celebration with this drink!

I hope you're as excited as I am about the future of Edible Perspective.

Cheers!

Print Recipe!

Rosé Slushies

gluten-free, vegan // yields 2-4 servings

• 1, 750mL bottle rosé
• 3 cups chopped frozen peaches
• 2 cups halved frozen strawberries

Place ingredients in blender. (If using a small blender, make in 2 batches.) Turn on low, working to high, until fruit is fully blended. Serve immediately after making to get the "slushie" texture.

---

Notes: Experiment with different types of fruit! I like freezing fresh, ripe fruit for this recipe to get the most flavor. I used a fruity but dry rosé.

Big thanks to Renne + Sherrie for organizing this virtual booze bash! Here is the full list of bloggers who participated. You guys. These recipes are INsane.

Feel free to join in the fun and tag your drinks! #drinkthesummer !

Enjoy!!

Ashley

With Food + Love | Fresh Heirloom Bloody Marys with Old Bay and Spicy Pickles
Will Frolic for Food | The Sugar Hollow: Watermelon Gin Cocktail with Cardamom and Lime
Kale & Caramel | Sweet Coconut Slushie with Spiced Agua Fresca de Jamaica
Hummingbird High | Thyme Lemonade
Brooklyn Supper | Bloody Maria Cocktails
Cake Over Steak | Blackberry Bourbon Cocktail
Loves Food, Loves to Eat | Coconut Nectarine White Wine Spritzers
Dunk & Crumble | Ginger Peach Whiskey Smash
Tasty Yummies | When Figs Fly: Spiced Rum Fig Kombucha Cocktail
Feed Me Phoebe | Pimm's Cup Cocktail with Fresh Ginger, Lime and Tarragon
Earthy Feast | Strawberry, Basil and Pink Peppercorn Negroni
Ginger & Toasted Sesame | Blackberry Peach Margarita with Spicy Salt
O&O Eats | The Long Hope: a Honeydew Cucumber Gin Cocktail
my name is yeh | Nutella Egg Cream
Faring Well | Sparkling Melon Coolers with Muddled Raspberries and Mint
Beard and Bonnet | Pineapple and Cilantro Moscow Mule
The Pancake Princess | Strawberry Balsamic Shrubs
Vegetarian 'Ventures | Sparkling Peppered Plum Blush
The Broken Bread | Blackberry, Cucumber and Mint Gin Spritzer
Tending the Table | Plum Spritzer with Ginger and Kafir Lime
Appeasing a Food Geek | Sugar Plum Margarita
She Eats | Fizzy Lime and Blackberry Shrub
holly & flora | Pimm's Cup with Blackberry and Lemon Zest Shrub
Vigor and Sage | Peachy Tomato Basil Gin and Tonic
The Pig & Quill | Raspberry Basil Gingerade Fizz
Hungry Girl por Vida | Peanut Butter and Berry Smoothie
A Brown Table | Fig and Bourbon Summer Smash
The Clever Carrot | 5 Minute White Peach Margaritas
Cookie and Kate | Watermelon Sangria
le jus d'orange | Peach Yogurt Soju and Ginger Plum Kombucha Cocktail
Chocolate + Marrow | Raspberry Thyme Smash
The Bojon Gourmet | Basil Pluot Pimm's Cup
Snixy Kitchen | Sparkling Asian Pear and Mint Iced Tea
what's cooking good looking | Watermelon Basil Colada
i am a food blog | Thyme Gin and Tonics
Fix Feast Flair | Berry Peachy Kentucky Mules
Salt & Wind | Watermelon Aperol Spritzes
Kale & Caramel | Sweet Coconut, Hibiscus & Lime Slushies

Flat Omelet with Yogurt, Hot Sauce, and Herbs

Brunch. Yogurt. Cookbooks. A few of my favorite things.

This weekend I whipped up a sweet + savory brunch spread for two. It started with the flat omelet you see below that was topped with yogurt, hot sauce, and herbs. The combination of toppings hit my taste buds in all the right places. I never would have thought to drizzle yogurt over eggs but the tangy flavor it added was superb.  Why don't I always top eggs with fresh herbs? Goodness. So fab. 

This recipe is straight from my friend Cheryl's new cookbook, Yogurt Culture. It's a thing of beauty, I tell ya. If you're not familiar with Cheryl or her blog it's a major place of inspiration for me. Her writing is flawless and captivating, her photography is striking, and it's clear she knows what she's doing in the kitchen. 

It's not hard to guess this book is all about yogurt. Cheryl brings new life to this common, household ingredient and explores its use in different cultures around the globe. The recipes have a worldly feel to them, with a fabulous mix of sweet, savory, snack-sized, entrees, breakfasts, desserts, and more. I was blown away by the lineup of incredibly flavorful and fresh recipes, the breathtaking photos (by Ellen Silverman), and of course, Cheryl's writing. 

She offers a few different homemade yogurt recipes in the book, along common troubleshooting to help you along the way. From there, all of the recipes incorporate yogurt in some way. Cheryl uses many different types of yogurt from plain whole milk, to Greek, to labneh. While the entire book isn't vegetarian, it offers a wide variety of vegetarian options and has inspired me to recreate a few dishes of the dishes with a veggie spin. This cookbook really pushes you to get creative with in the kitchen with yogurt instead of simply adding it to a smoothie or eating it from a single-serving cup.

To go along with our flat omelet I also made Cheryl's Burnt Sugar-Apricot Halves and Ginger Vanilla Lassi.

Both recipes were completely new to me and the perfect compliment to the savory flat omelet. A lassi is simply yogurt that has been blended with water and spices. It's foamy on top and much thinner than a smoothie. This had a gingery kick that I loved!

I have to admit this was the first time I've eaten an apricot that wasn't of the dried variety (oops. wait. I tried them last year! Total brain lapse.). I obviously loved them. The burnt ginger sugar coating was outstanding, especially when topped on whole-milk Greek yogurt. This took your standard bowl of fruit and yogurt to an entirely new level.

Cheryl's cookbook is going to be filled with smudge marks, drips, and stains very soon. It's a cookbook that will offer constant inspiration in the kitchen. I know this because it already has.

Congrats, Cheryl! You rule.

Print this!

reprinted with permission from Houghton Mifflin Harcourt, recipe from Yogurt Culture by, Cheryl Sternman Rule

Flat Omelet with Yogurt, Hot Sauce, and Herbs

serves: 2 to 4 // gluten-free

• 1/4 cup plain low-fat or whole-milk yogurt
• 1 to 2 tablespoons milk or water
• 6 large eggs
• kosher salt and freshly ground pepper
• 1 tablespoon unsalted butter
• hot sauce
• tender minced fresh herbs, such as parsley, chives, dill, tarragon, or chervil

Prep: In a medium bowl, whisk the yogurt with 1 tablespoon milk or water. Lift the whisk; it should drip easily. If it clings, whisk in a second tablespoon of liquid. Set aside at room temperature for 10 minutes to lose its chill.

Make the omelet: Whisk the eggs with a generous pinch each of salt and pepper. Heat the butter in a medium nonstick skillet (9- to 10-inch) over medium-high heat until foamy and then brush it over the surface and up the sides of the skillet with a silicone pastry brush. Add the eggs. With your nondominant hand, shake the skillet back and forth. With your dominant hand, sweep the sides of the skillet with a silicone spatula, allowing the liquid eggs to flow underneath and set up. Continue shaking and sweeping until the bottom is set, 3 to 5 minutes. Protecting your hands, place  a large plate over the skillet and invert the omelet. Slide it back into the skillet cooked side up. Cook until the bottom is set, 30 seconds to 1 minute longer.

Serve: Drizzle the omelet with yogurt, waving the whisk back and forth over the eggs to make stripes. Shake over some hot sauce, sprinkle with herbs, and serve straight from the skillet.

---

Ashley's notes: I don't own a non-stick skillet, so instead of trying to invert the omelet from a cast iron pan, I simply finished the omelet under the broiler. Pre-heat your oven to broil with a rack about 5-inches from the heating element. Cook according to Cheryl's directions. When the bottom is set and the top is still a bit fluid, place under the broiler for just a minute or two, until just barely set. Serve as described. 

Monday's are never easy, but dreaming about brunch makes them just a tad bit easier. Have a good one!

Ashley