Wish list . . . updated

From my holiday wish list, we got Junipero gin to concoct delicious, cool martinis. I love, love, love gin. (My body doesn't.)

Inspired by a drink I had at Aziza, I made lavender-infused simple syrup for the cocktails below. Use Junipero for subtle gin flavor or Tanqueray for big gin goodness.

THE FRENCH 94118
2 oz gin
1-2 Tbsp freshly squeezed orange juice
2 tsp lavender syrup (see below)

Shake all ingredients over ice. Serve up in a well-chilled martini glass, optionally with an orange twist.

Lavender-infused simple syrup
1/2 c water
1/2 c sugar
2 tsp lavender flowers

Be sure to use edible lavender flowers, which are available at herb shops and some specialty food stores.
Combine all ingredients in a heavy saucepan. Bring to gentle boil, then reduce heat to simmer. Continue simmering for approximately 15-20 minutes, or until the liquid reduces to resemble a thin syrup. Cool, then strain out lavender. If you have any leftover syrup, use it to sweeten whipped cream . . . totally luscious.

Springtime salad slaw

So it's technically summer, but it feels like springtime in San Francisco, perfect for a delicate salad of radishes, carrots, and fennel. This dish would be perfect for Easter brunch.

Note: I used a mandoline to make paper-thin slices of the veggies, but you can chop them. The thinner the slices, the better the dressing will adhere.

1 carrot
1/2 fennel bulb
1 bunch of radishes
juice of 1/2 orange (approximately 3 Tbsp)
2-3 Tbsp champagne vinegar
1/4 c extra virgin olive oil
salt + pepper
2-3 Tbsp Italian parsley, finely chopped

Thinly slice carrots, fennel, and radishes. Whisk together orange juice, champagne vinegar, and olive oil. Toss vegetables with dressing. Season generously with salt & pepper. (I used 2 tsp of salt.) Stir in parsley.

Serves 2-4 as a salad (as is or on top of frisee for extra flavor and texture.) Serves 4 as a slaw on top of grilled fish, such as halibut.