(courtesy of Frey Ranch Distillery. Serves 1) 2 oz. Frey Ranch Bourbon Fresh Lime Wedges Squeezed 8 Fresh Blackberries Large Mint Leaves 1/2 oz. Simple Syrup 1 oz. Club Soda Muddle lime, blackberries, and mint together. Stir in Frey Ranch Bourbon and simple syrup. Top with club soda, garnish with mint leaves, blackberries, and serve over crushed ice. The post Harvester’s Blackberry Smash appeared first on Edible Reno-Tahoe ..read more

(Makes 15 peeps) 2 packets gelatin 2 cups sugar 1 tablespoon local honey 1 tablespoon dried lavender or hibiscus Zest and juice of 1 lemon Colored sanding sugar 1 to 2 ounces milk chocolate, melted (optional) Pour ⅔ cup cold water in a bowl. Sprinkle gelatin packets over the water and set aside. Combine sugar, ¾ cup water, honey, hibiscus, and lemon zest/juice in a non-reactive (stainless steel or ceramic) saucepot, making sure the water is absorbed by the sugar. Bring to a boil and cook until the mixture is slightly firm and sticky. (This should happen when the mixture is around 240 degrees F ..read more

(courtesy of Tim Healion, manager/brand ambassador, Laughing Planet in Reno. Serves 3) Curry-roasted chickpeas (recipe below) 1 head roasted cauliflower (recipe below) 10 cups spring spinach and kale mix 2 cups cooked quinoa 2 apples, diced 1 cup dried cranberries Roasted red pepper sumac dressing (recipe below) 1 cup queso fresco Prepare and cook curry-roasted chickpeas and roasted cauliflower together, then set both aside. Prepare dressing and set aside. In salad bowl, combine greens, chickpeas, cauliflower, quinoa, apples, and cranberries until well mixed. Drizzle vinaigrette over salad eve ..read more

(courtesy of Tom Marrin, co-owner, Full Belly Deli in Reno and Truckee. Serves 3) Miso-apple vinaigrette (recipe below) 8 cups fresh spinach (Sierra Valley Farms recommended) 2 cups cherry tomatoes, halved (Prema Farms recommended) 1 cup carrots, shredded (Prema Farms recommended) 1 cup radishes, thinly sliced (Sierra Valley Farms recommended) 1 cup pickled mushrooms (Mountain Mushrooms recommended) 8 slices cooked bacon, crumbled (Hole-In-One Ranch recommended) Seasonal fresh herbs and toppings, such as green onions or dill Prepare vinaigrette dressing and set aside. In a large salad bowl, co ..read more

(courtesy of Shizuko Shimada, co-owner, Bench Creek Ranch in Fallon. Serves 4) 2 tablespoons neutral oil, divided ½ onion, minced  ¾ pound ground beef and pork (8 ounces beef and 4 ounces pork or 9 ounces beef and 3 ounces pork, depending on preference) ½ teaspoon Diamond Crystal kosher salt Freshly ground pepper ½ teaspoon nutmeg ⅓ cup panko breadcrumbs 2 tablespoons milk 1 large egg 3 tablespoons red wine (or substitute beef or chicken stock) Heat a large pan over medium heat. Add 1 tablespoon oil, then the minced onion. Sauté the onions until tender, then add to a bowl with ground beef ..read more

(courtesy of Cynthia Ferris-Bennett, founder and owner, Sierra Chef in Genoa. Serves 4) 2 cups white sugar ½ cup distilled water 1¼ cups good-quality rosewater, divided Pinch of salt 2 teaspoons Madagascar bourbon vanilla 2 to 3 dried hibiscus petals Place white sugar, water, 1 cup rosewater, and salt in a saucepan. Stir to combine over medium heat to dissolve sugar. Simmer 5 to 7 minutes after sugar dissolves. Add remaining ¼ cup rosewater to warm syrup and combine. Add vanilla and hibiscus petals until desired color is reached. Once cooled, bottle syrup. The post Vanilla Rose Syrup (Falooda ..read more

(courtesy of Cynthia Ferris-Bennett, founder/owner, Sierra Chef in Genoa. Serves 4) ½ cup whole milk ½ cup heavy cream 1 teaspoon vanilla bean paste 1 teaspoon Madagascar bourbon vanilla 1 teaspoon unflavored gelatin 1 tablespoon water 3 tablespoons sugar ¼ cup plain, whole-milk yogurt ¼ cup crème fraîche ¼ cup vanilla rose syrup, plus 3 tablespoons (recipe below) Canola oil, for brushing ramekins Organic, unsprayed rose petals (for garnish) Combine milk, cream, vanilla bean paste, and vanilla, and bring to a boil. Cover and remove from heat. Let stand 5 minutes. In small bowl, sprinkle gelati ..read more

(courtesy of Dylan Evans, owner, 1864 Tavern in Reno. Serves about 12) 1 liter rye whiskey 2 cups sugar 1 cup brown sugar 2 cups lemon juice 2 cups orange juice 20 dashes Angostura bitters 10 dashes Peychaud’s bitters 2 bottles Champagne, sparkling wine, or Prosecco ½ grated fresh nutmeg seed or 1 tablespoon dried nutmeg 5 cups mint leaves (de-stemmed) Stir white and brown sugar with rye whiskey until dissolved. Stir in lemon juice, orange juice, bitters, and Champagne or sparkling wine. Add nutmeg and mint. Let stand 10 minutes. Serve in a punch bowl. The post Pahranagat Punch appeared first ..read more

(courtesy of KJ Flippen, owner/operator, The Z Bar in Midtown Reno. Serves 1) 1 ounce gin ½ ounce orange juice ½ ounce simple syrup 2 crushed basil leaves Champagne or Prosecco 3 crushed strawberries Combine gin, orange juice, simple syrup, and basil leaves with ice in a shaker and shake until chilled. Pour into coupe glass, fill to top with Champagne or Prosecco, then garnish with strawberry. The post Jive & Sparkle appeared first on Edible Reno-Tahoe ..read more

(courtesy of KJ Flippen, owner/operator, The Z Bar in Midtown Reno. Serves 1) 1 ounce gin ½ ounce crème de violette liqueur ½ ounce lemon juice Champagne or Prosecco Combine gin, crème de violette, and lemon juice with ice in a shaker and shake until chilled. Pour into Champagne flute, fill to top with Champagne or Prosecco, then garnish with a lemon peel. The post Sparkling Like Royalty appeared first on Edible Reno-Tahoe ..read more