Rhubarb Bellini

By Libbie Summers
Photography by Chia Chong
Assisted by Candace Brower

Rhubarb is no different than any other fruit and vegetable in season. It comes all at once and you don’t always know what to do with it. This puree is perfect for keeping in your freezer and mixing in a variety of desserts (like my Rhubarb Profiteroles or Ginger Rhubarb Pie). For now, just make a puree so you can raise a glass this weekend.

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Rhubarb Puree
makes about 3 cups

Ingredients:
3 cups fresh or frozen rhubarb pieces (leaves removed)
1 cup light brown sugar
Juice and zest of 1 large orange

Directions
In a large heavy-bottomed saucepan add all the ingredients and cook over medium-high heat until the rhubarb is tender (about 15-20 minutes). Remove from heat and allow to cool. Add cooled mixture to the bowl of a food processor or blender and process until smooth.
Rhubarb Puree will hold refrigerated for 10 days or frozen for 120 days.

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Rhubarb Bellini
makes 1

Ingredients:
2 ounces fresh Rhubarb Puree (recipe above)
3 ounces Prosecco or sparkling wine, chilled
Rhubarb stalks to stir (optional)

Directions:
Add Rhubarb Puree to the bottom of a champagne flute or other small glass. Pour Prosecco or sparkling wine over. Stir and serve.

Iced Malted Cherry Coffee

Styling by Libbie Summers
Photography by Chia Chong

When you didn’t get quite enough sugar on Valentine’s Day, this deliciousness will do the trick! A little jolt of espresso, a lot of malted milk, the slightest cherry and a whole lot of goodness! 

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Iced Malted Cherry Coffee
(a dessert coffee drink)

What you need:
1 cup brewed espresso
1/2 cup malted milk powder
2 teaspoons cherry syrup (yes, that “cherry syrup”)
Whipped cream (I colored mine pink)
Ice

What to do:
In a large Mason jar, add hot coffee and malted milk powder. Place the lid on the jar and gently shake the contents until the malted milk powder is dissolved. Place jar in the refrigerator to cool for 30 minutes. Remove from refrigerator and add cherry juice. Shake again. Pack two glasses with ice and pour coffee mixture over. Garnish with a dollop of freshly whipped cream and a dusting of malted milk powder. Serve immediately.

Libbie’s Food Styling Props: Burlap Coffee Bag I poached from Perc coffee while we were there doing a podcast, Vintage Mason Jar with Zinc lid purchased from Habersham Antiques Market, Hermes Ribbon from where else, Vintage silver iced tea spoon purchased from an Antique shop in Annapolis, MD that I can’t remember the name of (it’s on Maryland Avenue and the owner is British), black straw liberated from a coffee shop in North Carolina that I would rather not mention since their significant straw loss could be traced back to me.

Le Chocolat Chaud (French Hot Chocolate)

By Libbie Summers
Photography by Chia Chong

I look forward to the first day of the year that’s JUST chilly enough to have an excuse to make Le Chocolat Chaud. In Savannah, I’m typically waiting 2 months past the rest of the country. But yet, I wait.

If you are chocolate shy, this hot chocolate is probably not for you. Not because it’s too sweet or too rich, because French drinking chocolate is neither. It’s typically made with whole milk (not cream) and the best chocolate your francs can buy. So it’s real chocolate you are drinking/sipping, and it’s heaven. I’m not going to lie, I like to drop a store bought marshmallow in at the end and a sprinkle of flake sea salt. Because no matter how much Le Chocolat Chaud I drink…I’m still from Missouri.
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Le Chocolate Chaud via Missouri
serves 4 (France) 2 (Missouri)

What you need: 
2 cups whole milk
5 ounces best quality possible bittersweet chocolate, chopped
Pinch of sugar (optional)
Pinch of flaked sea salt
Homemade marshmallows (optional)

What to do: 
Add milk to a medium heavy bottom sauce pan and bring to a low simmer. Whisk in chocolate and stir until melted. Add sugar and continue cooking and whisking for another 2-3 minutes.

To Serve: Divid mixture between two cups and sprinkle each with a bit of sea salt. Float a marshmallow on each if desired.
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Green Tea Cocktail

By Libbie Summers
Assisted by Candace Brower
Photography by Chia Chong

Having a Chinese New Year party? Having an anything party? Just had a long day and need a drink? I’ve got you covered! 
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Chinese Junk
(a green tea cocktail)
makes 1

What you need:
Ice
3 ounces prepared and cooled green tea (I use matcha)
1 ounce vodka
Ginger beer

What to do: 
Pack a tall glass with ice. Add green tea and vodka. Top with ginger beer and stir.

Cookies for International Santas

By Libbie Summers
Assisted by David Dempsey
Production Assistant: Anthony Lunsmann
Photography by Teresa Earnest Photography
On location at The Grant Hotel, available through Lucky Savannah Vacation Rentals

It’s customary in the United States of America to leave cookies out for Santa on Christmas Eve. But what if your Santa isn’t American? Let the kids think outside of their home circle this Christmas and bake up some Santa treats for an International Saint Nick! 
French Santa:
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1 serving Macarons
1 glass Armagnac
joyeux Noël!

Mexican Santa:

Libbie Summers, A Food-Inspired Life, Cookies, Santa, International, Milk and Cookies, Holiday Traditions
1 serving P0lvorones (Mexican Wedding Cookies)
1 serving Mexican Hot Chocolate
Feliz Navidad!

Italian Santa:

Libbie Summers, A Food-Inspired Life, Cookies, Santa, International, Milk and Cookies, Holiday Traditions
1 serving Amaretti Cookies
1 bold Espresso Macchiato
buon Natale!

American Santa:

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1 serving delicious Chocolate Chip Cookies
1 glass milk
Merry Christmas!