Recipes

Eden

Whether thought of religiously, metaphorically, or as the finest party ever thrown, Eden sounds like a pretty dandy spot. It deserves a signature drink, and luckily the Eden fills the bill. A fruity mix (but not forbidden fruit, so don’t fret) that has a plentiful kick combined with just a bit of bubbles, it gets any Adam or Eve into a meditative state of mind.

Summer Beer

I originally quaffed this at the Rock-a-Belly Bar and Deli. The ’Belly also had a back brick deck, which got to about 110˚F in summer. As easily imagined, the ultra-refreshing Summer Beer was essential to deck survival.

Harvard Cooler

There are, or have been, numerous and various drinks falling under the moniker of “cooler,” with connecting features being a “school’s out” nature, club soda, ice, and a tall glass (though the wars raged between those pledging a cooler in a highball glass and those pledging it in a Collins glass have been harrowing). A lemon twist, lemon juice, and some form of sweetener may also make the grade. My thought with a cooler is to aim high and head straight for the Ivy League.

The Florida Special

This individual must be blended until it reaches a frothy consistency that resembles the whitecaps off Miami Beach. It chills the teeth, brings a tang to the tongue, and forms the ideal companion for meandering walks on the sand beneath the setting sun. If a romantic companion for those meandering walks already resides, I propose making two Florida Specials before even beginning to amble. That way, there won’t be any disagreements over who holds the glass.

Cheese Beignets with an Olive and a Twist

These little mouthfuls of crispy pastry have a hidden agenda. You’ll find a pungent olive in the center that makes them a must for adventuresome cooks. Serve a tray of perfectly stirred—not shaken—martinis or, for that matter, flutes of bubbly.

Brie, Cranberry, and Pistachio Quesadillas

Creamy Brie, sweetened dried cranberries, and salty pistachios make a terrific combination. The tortillas hold it all together. This is a very easy appetizer to make —indoors or out.

Fig and Goat Cheese Crostini

This is a four-season winner. Whether you use sweet fresh figs in summer or marinated dried figs in the dead of winter, the combination of salty and sweet creates the perfect little bite to serve with chilled Champagne. Make the bread rounds a day ahead by slicing a slightly stale baguette and toasting the rounds in a hot oven for about 10 minutes.

Spinach and Ricotta Tapa

Print and online media are welcome to reprint this recipe with the following language: “Excerpted from Cheese Hors d’Oeuvres, by Hallie Harron, © 2008 used by permission of The Harvard Common Press.”

Kudos to my friend Jo Weibel, who adores cheese and has enough family recipes on the subject to write her own book. She shared this Mediterranean appetizer—sort of like a frittata or Spanish tortilla—with me, and I loved it both warm and cold. It is particularly nice with an afternoon glass of dry sherry.