ESC #22

This one had a rough Moroccan theme. The Bizzy Izzy cocktail was OK, but I got a little loosey-goosey with the substitutions (arrack for bourbon–I know, what was I thinking?) and had to off-road pretty significantly to save it–turned it into a champagne cocktail, because who doesn’t like a champagne cocktail? I can’t give you the exact recipe for the delicious cherry tomato tarte tatin that Tobie made either because she, like me, had to go her own way once she realized the original recipe was going to take 6 hours when she had 2 (it was pretty chef-y). The barbecue braised lamb with couscous was surprisingly easy to pull together, and it was nice to push all the heat outside given the hot weather we’ve been having. The three salads (beetroot with cinnamon, olives and oranges, marinated courgettes) were all from this North African cookbook. And the makroud (date-filled semolina cookies soaked in honey syrup) were fun to make and delicious with a cup of coffee.