Category Archives: recipes

gin and juice fizz

June 30, 2015

happy hour / july 4th

gin & juice fizz | almost makes perfect how to make a gin and juice fizz | almost makes perfect

i really wanted to make a festive drink for the fourth of the july, but i was just finding in my brainstorming that red white and blue frozen cocktails are not really my thing. so instead i came up with a simple gin and juice. because well, gin and juice is cool.

heads up : i did the bare minimum. you could fancy up your gin and juice by squeezing fresh juice, but i just used from the bottle, because i’m laaaaid back.

gin and juice fizz | almost makes perfect

2 OZ GIN
5 OZ  JUICE
(I USED BLOOD ORANGE)
1 EGG WHITE
1/2 OZ SELTZER (OPTIONAL)
HOW TO MAKE A GIN AND JUICE FIZZ
fill your glass with ice, and a little seltzer if you prefer.
fill a cocktail shaker with all the ingredients and shake until super foamy (about 15 seconds)
pour into glass and garnish with blueberries.

gin and juice fizz | almost makes perfect gin and juice fizz | almost makes perfect

and also, check out some more fourth of july posts : festive napkins and festive sparklers and festive ice cream.

how to make dope crudités

June 22, 2015

entertaining / recipes

how to make dope crudités | almost makes perfect how to make dope crudités | almost makes perfect

i personally think my husband could be a food stylist. he only started cooking about two years ago, but he got so good so quickly, and his plating is always on point. it actually made me super insecure about cooking. you may have noticed i share a lot fewer recipes on the blog now than i used to, this is all because of him.

so i asked him to create a crudité platter for our game night last week, and he really really nailed it. (WELL HEY, i did the shopping all on my own!) because he nailed it so much, i asked him to share his tips for how to recreate your own. this is the first time you’ve heard from gideon on the blog, so this is exciting stuff you guys!


hi! a good crudités or charcuterie is kind of like arranging a bouquet of flowers. you want different colors, in different amounts, composed and scrunched together with a few things that pop, and a few that melt into the background. here are some general tips:

messy is good

you want your plate/board/vessel to look like it’s overflowing with wonderful delicious morsels. mixing up different textures and colors is a good thing. you can have your carrots in several spots, and keep your broccoli all to itself, and sprinkle cherry tomatoes all over — everything looks better and more abundant in a (controlled) jumble.

symmetry is (usually) bad

having equal amounts of carrots on the right and left, with 5 tomatoes on each side, with broccoli next to that… pretty soon your crudités is going to look like the wheel of fortune wheel. this is great if you’re hosting a wheel of fortune party, but it takes away the organic beauty found in a more farm-to-coffee-table look, and makes it appear more like you bought that plastic platter at the grocery store. maybe start with a teensy bit of symmetry as a base, and then mess it up as you add the rest.

how to make dope crudités  | almost makes perfect

edible garnish is still edible

leafy or herbal garnishes look great on a platter like this, and you’d be surprised how many guests end up dipping your dill springs into the ranch and making a snack of it. basically, as long as it’s edible, there’s no rules or reason to hold back on an arrangement like this. use everything you have that makes it pretty (as long as you can eat it).

find ways to make it unique

you can really make a crudités stand out with unique ingredients or uncommon garnishes. edible flowers and heirloom carrots add unexpected colors. orange bell pepper adds a sweet note and a neon pop to your otherwise planty palate. garnish with unusual herbs like rosemary or baby dill or sprigs of thyme. if it came from the ground, goes in your mouth, and looks good on the plate, then it belongs in your crudités.

how to make dope crudités | almost makes perfect how to make dope crudités | almost makes perfect

FOOD STYLING BY GIDEON BOOMER
ART DIRECTION BY ALMOST MAKES PERFECT + MOLLY RHYMER
PHOTOS BY MARY COSTA

tom collins

April 9, 2015

happy hour

tom collins | almost makes perfect tom collins | almost makes perfect

a few weeks ago, i tried my first tom collins. and then i was like omg what took me so long!? i’ve decided it’s now my go-to drink for the summer – because it’s sooo refreshing and simple.

tom collins | almost makes perfect

2 OUNCES GIN
1 OUNCE SIMPLE SYRUP
(OR AGAVE SYRUP)
2 OUNCES LEMON JUICE
1 DASH OF BITTERS
1/4 CUP OF SPARKLING WATER
1 CUP ICE
LEMON WEDGE AND/OR ROSEMARY SPRIG FOR GARNISH
HOW TO MAKE A TOM COLLINS
fill a cocktail shaker with ice. pour in the gin, lemon juice, simple syrup and a dash of bitters. cover and shake until the outside of the container is frosty, about 15 seconds. strain into a highball glass full of ice. top off with club soda and garnish with lemon slice and rosemary sprig.

RECIPE VIA ALLRECIPES.COM

tom collins | almost makes perfect

moshup mussels

February 19, 2015

recipes

moshup mussels  | almost makes perfect

as i said two weeks ago – i love this super easy mussels recipe. now i realized i meant to post this BEFORE valentines day and time got away from me and i’m super sorry ok? but it’s ok because mussels are easy enough, you can make them WHENEVER. like for real — it takes 20 minutes and you got yourself a delish + romantic dinner.

moshup mussels moshup mussels

MOSHUP MUSSELS
adapted from potluck at midnight farm *, serves 2
( * a really good martha’s vineyard cookbook that i sadly don’t see for sale online )

INGREDIENTS
1 LB MUSSELS (TRY TO BUY THEM DEBEARDED) 
1 CUP WHITE WINE
1/4 CUP CHOPPED TOMATOES
1/4 CUP CHOPPED SHALLOTS
3/8 CUP COARSELY CHOPPED CILANTRO
1 TSP HOT SAUCE
1/4 CUP HEAVY CREAM
2 TB UNSALTED BUTTER
FRESHLY GROUND PEPPER
1 LOAF CRUSTY BREAD

01. scrub + debeard your mussels if necessary.

02. combine the wine, tomatoes, shallots, half of the cilantro, the hot sauce, and heavy cream in a large pot. bring the ingredients to a boil. cook and stir for 2 minutes.

03. add the mussels and turn the heat down to a simmer. cover the pot and cook for 5 – 10 minutes, until all the mussels have opened. remove the mussels from the pot with a slotted spoon.

04. simmer down the cooking liquid until it’s reduced by about a cup, this takes another 5 – 10 minutes. add the butter, stirring gently. turn off the heat and add pepper.

05. pour the sauce over the mussels, sprinkle with remaining cilantro and serve asap.

moshup mussels | almost makes perfect moshup mussels | almost makes perfect moshup mussels | almost makes perfect valentines day night #loveuo

ps. DO not forget the bread. you might wanna try letting an extra piece soak in the sauce while you eat the other bread because it’s sooooo good all soaked up in the sauce.

PHOTOS BY LILY GLASS

 

mini chicken + waffles

December 1, 2014

holiday / recipes

mini chicken + waffles  |  almost makes perfect

now that you’re hopefully in eat everything mode for the holidays — i wanted to share an appetizer recipe that is SO easy and quick, and perfect for any holiday party you might be throwing or attending, especially because you don’t need any fresh ingredients.

mini chicken + waffles | almost makes perfect

we had a very similar hors d’oeuvre served at our wedding and people went CRAZY for it. so i wanted to make my own much simpler version. this is also my second attempt since the wedding, and i learned from some mistakes so this is my best version for you guys.

mini chicken and waffles
frozen chicken
mini toaster waffles
maple syrup
sea salt
herbs de provence
toothpicks

mini chicken + waffles | almost makes perfect

01. cook the chicken according the packages directions. we used orange chicken without the sauce, because one of the lessons i learned from my first attempt was the frozen popcorn chicken i bought was shit. it wasn’t browned all the way around and it didn’t have a nice crunchy batter like the orange chicken does. so i recommend orange chicken!

02. toast the waffles once the chicken has just a couple minutes left.

03. assemble. that means put the chicken on top of the waffle, and stick a toothpick through. you knew that.

04. liberally sprinkle salt, and MUCH more liberally sprinkle the herbs de provence. because this was my second lesson : the first batch was a little bland. i am a huge advocate of herbs de provence. i put it on almost everything. and i swear it made such a difference with these.

05. drizzle the syrup on top and you’re ready to serve! told you that was easy.

mini chicken + waffles | almost makes perfect mini chicken + waffles  |  almost makes perfect

huevos rancheros by wonder thrills

October 10, 2014

guest post / recipes

huevos rancheros | almost makes perfect

hey y’all! jordan here from wonder thrills! i’m really excited to share a simple recipe with you guys today! molly has been so busy with planning her wedding that it seemed like a no brainer to come and help out with a blog post!

we share a love for eggs and anything latin. this recipe tied in well with our common obsessions, and is perfect for any season! enjoy!

huevos rancheros |  almost makes perfect

ingredients (serves 2)

– 4 eggs
– 4 corn tortillas
– 1 can black beans (or beans of choice)
– 1 tomato (diced)
– 2 limes
– 1 avocado
– salt (to flavor)
– cilantro (for garnish)

directions

01 | in a medium frying pan, place the tortillas down and fry them on either side for 30 seconds to get warm, and a little crispy.

02 | place them on your plates, and oil the pan keeping it on a medium heat, add your eggs, and fry fry fry!

03 | in a small sauce pan, add the beans, and some diced cilantro. cook until hot. (you can also use a microwave if you please.)

04 | place the beans down on top of the tortillas, as well as 1/2 of the diced tomatoes.

05 | when the eggs are cooked to your liking, place them on top of the tomatoes and beans, and top with avocado.

06 | add salt to taste, and garnish with cilantro! (I add way too much cilantro, because it’s not just a garnish for me, haha!)

huevos rancheros | almost makes perfect


A HUGE THANK YOU TO JORDAN FOR GUEST POSTING
WHILE I’M AWAY ON MY HONEYMOON
VISIT HER BLOG + AND FOLLOW HER INSTAGRAM

roasted artichokes with miso jalapeño aioli by the artful desperado

September 22, 2014

guest post / recipes

roasted artichokes with miso jalapeno aioli | almost makes perfect

hey everyone! it’s gabriel from artful desperado with a foodie guest post.

so as you may know miss molly is getting hitched (yay!). that is one mammoth of a task to handle, i mean the invitations, the guests, the flowers –  i’m already dizzy. since molly and her friends and family must be running on a heavy sleep deficit and little energy to cook, i decided to share a recipe that’s A: super easy to make, and B: tastes like heavenly comfort. perfect for those OMG-i-totally-need-a-snack moments.

cue: roasted artichokes with miso jalapeño aioli. it’s spicy, it’s creamy, it’s rich and sexy. if you want you can totally light some candles and feed your date some artichoke while dipping it in the sauce – it’s like ghost the movie! minus the messy clay scene. here’s the recipe:

roasted artichokes with miso jalapeño aioli
serves 4-6

ingredients
– 4 medium/big fresh artichokes
– 1 lemon
– 1 tablespoon non-salted butter, soft
– 1 cup extra virgin olive oil
– 2 large egg yolks, at room temp
– 1 tablespoon white vine vinegar
– 1 tablespoon miso
– 1 small jalapeño, finely chopped (with seeds in for heat)
– salt and fresh cracked pepper to season

instructions
01.  preheat your oven at 375F
02. grab your artichokes and the top 1/4 (from the tip down). you should see some of the purple leaves exposed. if your choke has a stem, peel it the skin off and cut a bit of the dry end.
03. grab some pieces of tin foil (enough to wrap the choke completely). drizzle artichokes with a little bit of olive oil and place a few blobs of the soft butter in between the leaves. squeeze some lemon juice on them. sprinkle salt and pepper and wrap completely with foil.
04. place all chokes in the oven and bake for about an hour ( a bit more if they are huge). to test for doneness simply remove one of the middle leaves and if the bottom is soft and edible you’re good to go. once they’re done, remove from the oven and set aside (leave them covered).

Roasted-Artichokes-with-Miso-Jalapeno-Aioli Roasted-Artichokes-with-Miso-Jalapeno-Aioli1

now let’s make the aioli.

–  place the jalapeno, miso, and egg yolks in a bowl, then slowly drizzle a bit of the olive oil, continue to whisk hard until you see it emulsify (looks like thin mayo), once this happens start adding the rest of the olive oil slowly. once it’s nice and thick, add the vinegar and squeeze the rest of the juice left in the lemon.

– adjust seasoning with salt and pepper and that’s it!

NOTE: if you have a food processor, you can skip the bowl and whisk and do it by drizzling the oil through the feeder at the top.

if your aioli splits, simply whisk like there’s no tomorrow.

Roasted-Artichokes-with-Miso-Jalapeno-Aioli2

now let’s eat! get rid of the hard outer leave of the choke and get to the meaty ones in the centre, then dip and enjoy. when you get to the core, peel off the furry part and eat the heart. BEST PART.

congrats molly! see ya lata fellas!


A HUGE THANK YOU TO GABRIEL FOR GUEST POSTING
WHILE I’M AWAY ON MY HONEYMOON
VISIT HIS AMAZING BLOG + AND HIS GORGEOUS INSTAGRAM

ginger shandy

August 11, 2014

happy hour

ginger shandy | almost makes perfect

where have i been?! i know, right. with about a month to go before the wedding — i’ve found planning and making almost everything for a wedding is kind of too much for a person. i’m feeling good about what we’ve accomplished but there’s so so much more to do – so that’s where i’ve been. and i’m sorry. i’ll do a wedding update post to fill you in all those details – but for now, HAPPY MONDAY. mondays suck so how about you make the easiest summer drink tonight after work?!

i love a good cold shandy (which is usually just beer and lemonade) but i am a HUGE fan of orangina because i’ve been drinking it since i was a tiny little orangina drinking child. all you have to do is mix together the ingredients till you see fit and drink up.

GINGER SHANDY
2 parts pale ale IPA
1 part orangina or lemonade
1 part ginger beer

(i tested it out with ginger ale, but the ginger beer tasted a lot better)

ginger shandy | almost makes perfect

do you have your own version of an easy beer cocktail or shandy?! please share, i love things that require no real effort.