Weekly Newsletter - July 10, 2024
Welcome back to our weekly newsletter!
Peach and Burrata Caprese with Hot Honey from Jess Damuck’s “Health Nut: A Feel-Good Cookbook”
Ingredients:
6 ripe peaches
1 lime
8 ounces (225g) burrata
2 tablespoons honey plus 1 teaspoon crushed red pepper flakes
Extra-virgin olive oil
1 teaspoon poppy seeds
Handful fresh basil leaves
Flaky salt
Prep the fruit and cheese: Pit and slice 6 ripe peaches and arrange the slices on a platter. Break up 8 ounces (225g) burrata into manageable pieces everyone can grab and nestle them among the peaches.
Assemble and serve: Drizzle with 2 tablespoons hot honey and a little olive oil. Zest the lime and then squeeze the juice of half the lime over the peaches. Scatter 1 teaspoons poppy seeds and a handful of fresh basil leaves on top of everything and sprinkle with flaky salt.
Stone fruit season! Grab some fresh apricots from K & K Ranch. The K&K variety are Coral Apricots: larger, more succulent and tart than a Blenhiem, but not as sweet.
Available at Echo Park, Highland Park, and Larchmont!
Lo-Fi Skin Fermented Pinot Gris!
Maker: Lo-Fi Wine
Region: Santa Barbara County
Grape: Pinot Gris
A fun new number from a California fav! Juicy, herbal, peachy, and fresh. Not quite a rosé, not quite an orange, perfect for sipping all summer.
Available for retail at Larchmont!
Echo Park’s favorites this week-
Valrhona Coco Powder:
It has a perfect classic cacao bitterness that feels old school. Great for making tiramisu or a marble cake. Could use for chocolate tofu pudding if you buy tofu and Valrhona from us.
Available at Echo Park, Highland Park, and Larchmont!
La Tourangelle Sesame oil:
Viscous with a round but dominating flavor. Really great to use for roasting carrots or any chicken curry.
Available at Echo Park, Highland Park, and Larchmont!
Now available:
Book your next event on the patio at Cookbook Larchmont. Email info@cookbookla.com for more details.