Rosemary citrus spritzers (adapted from here)
4 (4-inch) sprigs fresh rosemary
3/4 cups sugar
1/4 cup honey
Peel off thick strips of zest from 1 lemon. Juice the lemons and oranges into a liquid measuring cup – you should have about 1 cup of juice. Top off with water if necessary to make 1 cup. Combine zest, juice, rosemary, sugar, and honey in a saucepan over medium heat. Boil for 1 minute, stirring constantly to dissolve the sugars. Remove from heat and let sit 10 minutes. Strain, discard solids, and let syrup cool completely. To serve, fill an 8-ounce glass halfway with ice cubes, add syrup, alcohol to taste (I used gin), and fill glass to the top with soda water.
Pile blue corn tortilla chips with kalamata olives, feta cheese and mozzarella cheese--broil or microwave until cheese is nice and melty. Add scallions and enjoy! (also good with tomatoes, ground lamb, lots of options)
Coffee Amaretto Ice Cream
3/4 cup sugar
1 cup milk
2 tablespoons instant coffee or espresso powder
2 cups heavy cream (one pint)
Amaretto (Disaronno, while not required, is always better. Always)
Whisk together sugar, milk, and coffee. Add cream and continue to whisk. Add between 1 tablespoon and 1/4 cup amaretto and chill. Process in ice cream maker and freeze.
PS: squash blossoms!!