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Ice Cream + Mimosa: A Mimosa Float Recipe For National Mimosa Day

On May 16th you can celebrate National Mimosa Day with a standard Mimosa cocktail (Champagne and orange juice). Or, you can add a scoop of ice cream to turn that cocktail into a Mimosa Float.

Serve it as dessert for brunch, cocktail time, or anytime.

“I wanted to kick things up a notch, so I added a scoop of ice cream to my Mimosas. Sometimes I add chocolate, too, says Amy Lents of Grand Forks, North Dakota, who created the recipe.

Thanks to Amy and Taste Of Home for the recipe.

> The history of the Mimosa cocktail.

> The history of the ice cream float.

> The history of ice cream.

Prep time is 5 minutes.

We made the recipe with vanilla ice cream, as indicated. The next time, we substituted orange sorbet for the ice cream.

And finally, we added a scoop of vanilla ice cream and a scoop of orange sorbet. We loved the “Champagne Creamsicle” version and the other two as well.

It’s hard to pick the winner, so try them all.

Ingredients For 4 Servings

  • 1-1/2 cups Champagne or other sparkling wine
  • 1/2 cup no-pulp orange juice
  • 1 cup vanilla ice cream
  • Optional garnish: shaved dark chocolate bar

    1. POUR 6 tablespoons of Champagne and 2 tablespoons of orange juice into a 6-ounce Champagne flute.

    2. STIR in 1/4 cup vanilla ice cream.

    3. TOP with with chocolate shavings.

  • Apple Cider Mimosa
  • Beer Mimosa
  • Blood Orange Mimosa
  • Blood Orange Mimosa x Aperol Spritz Mashup
  • Blueberry Mimosa
  • Grapefruit Mimosa
  • Mimosa Cocktail Bar
  • Passionfruit Mimosa
  • Rosé Champagne & Grapefruit Mimosa
  • Sorbet Cocktails

    Mimosa Float, a Mimosa cocktail with a scoop of ice cream
    [1] Mimosa cocktail x ice cream: a Mimosa float (photo © Taste Of Home).

    A pint of Ben & Jerry's Vanilla ice cream
    [2] Add your favorite vanilla ice cream (photo © Dearborn Market).

    Mimosa Cocktail & Ingredients
    [3] A classic Mimosa: Champagne and orange juice (photo © Good Eggs).




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    Fattet Hummus Recipe For International Hummus Day

    A bowl of Fatteh Hummus
    [1] There are many versions of fattet hummus. In the recipe below, cooked chickpeas are mixed with hummus and spooned, along with yogurt, over crispy bites of pita (photo © Hannah Kaminsky | Bittersweet Blog).

    A bowl of Fattet Hummus, pudding style
    [2] A different type of fattet hummus, more in the bread pudding style. Here’s the recipe (photo © Eva Eats Blog).

    A spoon of baharat Middle Eastern spice blend
    [3] Baharat spice blend—read all about it in the *footnote. This blend can be purchased from Savory Spice Shop.

    Bottle of homemade schug, green hot sauce
    [4] Schug, a Yemeni/Israeli hot sauce. Here’s the recipe (photo © Immigrant’s Table).

    A bowl of cooked chickpeas
    [5] Cooked chickpeas (photo © Deryn Macey | Unsplash).


    May 13th is International Hummus Day, and we decided we wanted to try something new. So we turned to Hannah Kaminsky’s recipe for Fattet Hummus—a dish we hadn’t heard of until we read it on her Bittersweet Blog.

    “Consider it the Levantine equivalent of chilaquiles,” says Hannah.

    Fattet translates to “crumbs,” and is the base word for fattoush salad, which uses the same pieces of crispy pita, but mixed with vegetables and vinaigrette.

    “Made with toasted pita wedges instead of tortillas and with deconstructed hummus instead of salsa, it’s a socially acceptable way to eat hummus by the spoonful, with no expectations of sharing.

    “Myriad versions exist across the Middle East, just like hummus itself.

    “Some are described more like a savory pita bread pudding, flooded with yogurt and baked in a casserole dish. Others, such as my own here, use less saucy components to keep the pita more crisp and dry.

    “This is one of those ‘recipes’ that should be considered more as a suggestion than a rule. There are no wrong answers for either inclusions or amounts.”

    So we made the recipe last night, as part of a light Meatless Monday dinner, along with a green salad. It was a hit, and can be served at breakfast, lunch, or dinner. Thanks, Hannah!

    > The history of hummus.

    > 18 more hummus recipes.

    >The recipe follows, but first: the different styles of fattet hummus.

    Specific regional variants of fattet hummus can be found throughout Levant region, each with its unique twist on the dish.

  • In Jordan, the dish usually features minced beef or lamb sautéed in ghee. Pine nuts, pomegranate seeds, and sliced almonds are sprinkled over the yogurt layer.
  • In Syria, a layer of whole chickpeas are used and drizzled with melted ghee, toasted nuts, and paprika.
  • In Lebanon, chickpeas and tahini simmer together with baharat* spice mix (photo #3) before being layered with toasted pita chips, sautéed garlic, and toasted pine nuts, finished with a pinch of paprika.
  • In Palestine, the version most closely resembles “traditional” hummus, and it is also the version with the most complex assembly.
  • . Cooked chickpeas are blended with lemon, cumin, tahini, garlic, salt, olive oil, and water until smooth. Half of this mixture is blended with yogurt while half is left plain.
    . The pita is not toasted, but cut into squares and added as the first layer. Freshly squeezed lemon juice, cayenne pepper, salt, and aquafaba are added, soaking the bread until it’s soft.
    . The yogurt-hummus is then added, followed by the plain hummus.
    . It’s garnished with toasted sliced almonds, toasted pine nuts, a drizzle of olive oil, and chopped parsley.
    Hannah’s recipe is a bit of a mashup that borrows the most elements from the Syrian and Palestinian approaches.

    It’s not the kind of dish that keeps well, so don’t make it in advance. If you have company, feel free to double, triple, or quadruple as needed.

    But since the pita will get mushy, make only as much as you plan to serve.

    Can you buy pita chips instead of making them? Sure, but the experience will be different. Crumble them into the bowl before adding the toppings.
    Ingredients Per Serving

  • 1 (8-inch) piece pita bread
  • 2 tablespoons olive oil, divided
  • 1/2 teaspoon salt, divided
  • 1/8 teaspoon freshly-ground black pepper
  • 1 clove garlic, minced
  • 1/2 cup cooked chickpeas
  • 3 tablespoons vegetable stock
  • 1 tablespoon tahini
  • 1/2 cup plain Greek yogurt
  • 1 teaspoon lemon juice
  • 1 tablespoon toasted pine nuts
  • 1/8 teaspoon sumac or smoked paprika


    1. PREHEAT the oven to 350°F. Make the pita chips: Cut the pita into bite-sized squares and toss with 1 tablespoon olive oil, 1/4 teaspoon salt, and pepper. Once thoroughly coated…

    2. TRANSFER to a baking sheet and bake in the center of the oven for 7-9 minutes, until golden brown all over. Transfer to a plate or bowl. Meanwhile…

    3. SET a small saucepan over medium heat and add the remaining tablespoon of oil. Add the garlic and remaining salt, sautéing for 2-3 minutes, until aromatic. Add the chickpeas and vegetable stock, simmering for 5-6 minutes, until the beans are tender and the liquid has been absorbed.

    Stir in the tahini before turning off the heat.

    4. ASSEMBLE: Spoon the chickpea mixture into the center of the bowl of pita chips. Stir together the yogurt and lemon juice before drizzling it all over the top. Sprinkle with pine nuts and sumac or smoked paprika. Enjoy right away.

    VariationsHeat: Add schug† (photo #4) or other hot sauce if you like it spicy.

  • Tart: Add pickles for a bit of tang.
  • Veggies: Add vegetables to turn it into a salad.
  • Minty: Add some sweet black tea infused with fresh mint.
    *Baharat seasoning is staple in eastern Mediterranean cooking, an all-purpose warm spice blend that varies by region—and even by household. Like curry powder, it’s up to the local palate, but the blend typically includes black pepper, cardamom, cloves, cumin, nutmeg, coriander and paprika—no salt. Add it to rice and other grains, soups, meat, fish and chicken dishes. all-purpose Middle Eastern spice blend that’s sometimes also known as Lebanese Allspice. Baharat is traditionally used in kibbeh, which is a classic Lebanese and Syrian dish with ground beef & lamb, bulgur wheat, and pine nuts. But it’s also also great for seasoning ground beef, lamb, seafood, soups, stews, and vegetables—whether it’s a Middle Eastern or an “American” recipe.

    Schug or zhug is a Yemeni/Israeli hot sauce made from hot green chiles, cilantro, olive oil, lemon juice, garlic, herbs, and spices. You can easily find a recipe online.

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    Everything Bagel Seasoning: 30+ Uses Beyond Bagels

    If you have a jar of Everything Bagel seasoning blend that’s been sitting on the shelf, note that it can be used on just about everything.

    The typical mix, like Pereg’s, is a medley of crystallized garlic, poppy seeds, granulated onion, coarse sea salt, and sesame seeds.

    We first purchased a jar to sprinkle on a bagel and cream cheese. In the absence of an “Everything” bagel, it gave “Everything” flavor to plain, pumpernickel, and whole wheat bagels.

    Here are some suggestions:


  • Add to scrambled eggs and omelets.
  • Use as a seasoning on hard-boiled eggs, instead of salt.
  • Mix into plain yogurt or cottage cheese.
  • Use as savory seasoning with oatmeal or other porridge.
  • Blend into, or sprinkle atop, plain cream cheese.
  • Blend into mashed avocado for avocado toast.
  • Garnish homemade bread, biscuits, rolls.

  • Add to coleslaw, egg salad, pasta salad, and potato salad.
  • Sprinkle on mac and cheese, pasta and pizza.
  • Add to a vinaigrette, blue cheese dressing, or other salad dressing.
  • Garnish grain bowls, soups (including ramen).

  • Coat a salmon filet or other fish.
  • Sauté or steam with broccoli, carrots, and other vegetables.
  • Season any type of potato.
  • Season deviled eggs.
  • Add to dry rubs.
  • Flavor breading.
  • Make compound butter.
  • Add to garlic bread.
  • Coat baked chicken: Mix everything bagel spice, olive oil, and lemon juice. Rub onto raw chicken.
  • Soup: Roast diced butternut squash with Everything Bagel spice, olive oil, and salt. Pureé with chicken or vegetable broth.
    Snacks & More

  • Baked appetizers: Garnish flaky appetizers like bourekas and spanakopita—even pigs in blankets—prior to baking.
  • Condiment: Blend into mayonnaise or mustard.
  • Dessert: Sprinkle over vanilla ice cream.
  • Snack: Make Everything Bagel popcorn. Melt butter, stir in Everything Bagel spice, and toss with popcorn.
  • Snack: Season homemade soft pretzels (recipe).
  • Snack: Add to snack mixes.
  • Snack: Blend into cheese balls.
  • Snack: Make Everything Bagel dip†.
  • Snack: Make Everything Bagel spiced nuts†.
    > The history of bagels.

    > The history of Everything bagels.
    *Spice or seasoning? In this blend, the poppy seeds and sesame seeds are spices, but:
    – Garlic and onion are neither herb nor spice, but root vegetables. However, when they are dried and granulated, they are considered spices.
    – Salt/sea salt is neither herb nor spice, but a mineral.

    Spread or dip: Blend cream cheese, sour cream, and everything bagel spice. Serve as a dip or spread for crudités or pita chips.

    To toast nuts: Preheat oven to 200°F. Toss mixed nuts with olive oil and Everything Bagel spice; spread on an ungreased cookie sheet. Toast for 10 to 15 minutes.


    Everything Bagel seasoning in a dish
    [1] Everything Bagel seasoning (photos #1 and #2 © Pereg).

    Jar of Everything Bagel seasoning
    [2] You can buy a jar on the company website. The line is certified kosher by CRC and OU. Is it a spice or a seasoning? See the footnote below*.

    Salmon with Everything Bagel seasoning
    [3] Salmon broiled with Everything Bagel seasoning (photo © Yoav Aziz | Unspslash).

    Bloody Mary with an Everything Bagel rim
    [4] Rim a Bloody Mary or a Martini (photos #4 and #5 © Taste Of Home).

    Biscuits with Everything Bagel topping
    [5] Biscuits with a baked-on topping of Everything Bagel seasoning.




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    It’s Drinking Water Week: Give Silent Thanks For Our Water

    A glass of water
    [1] Americans feel confident that their tap water is safe (photo © Cats Coming | Pexels).

    Pitcher of water with slices of lemon
    [2] Fill a pitcher with your municipal water—it’s safe (photo © Julia Zolotova | Unsplash).

    Making spaghetti in an All-Clad pasta pot
    [3] You use the same safe municipal water to cook food (All-Clad gourmet pasta pot from Williams Sonoma; photo © Williams Sonoma).

    A bottle of Dasani water
    [4] Dasani and some other brands source their water from municipal water systems (photo © Coca-Cola).


    For more than 40 years the American Water Works Association has celebrated the first full week in May as Drinking Water Week.

    The people of the U.S. enjoy some of the world’s best drinking water.

    So this week as you drink tap water—or bottled water made from a U.S. municipal water supply*—take a minute to acknowledge the vital role of clean, safe water in our daily lives.

    Join us in silently thanking all of the people who keep our drinking water safe—the thousands of essential water professionals nationwide whose expertise ensures the delivery of high-quality tap water every day.

    Who are these people?

    They include water system workers, vigilant regulators, researchers, public health professionals, and environmental advocates, among others.
    The Safe Water Drinking Act

    This year’s celebration also coincides with the 50th anniversary of the Safe Drinking Water Act, established by the United States Environmental Protection Agency (EPA) in 1974.

    This landmark law was designed to safeguard the public by setting high drinking water quality standards.

    The EPA has established protective drinking water standards for more than 90 contaminants.

    Amendments to the Safe Drinking Water Act strengthen public health protection.

    More than 92% of the population supplied by community water systems receives drinking water that meets all health-based standards all of the time.

    (We could not find a list of the non-compliant 8% so we could remember not to go there.)

    The legal limit for a contaminant reflects the level that protects human health and that water systems can achieve using the best available technology.

    EPA rules also set water-testing schedules and methods that water systems must follow. Here’s more about it.

    The Safe Drinking Water Act gives individual states the opportunity to set and enforce their own drinking water standards if the standards are at a minimum as stringent as EPA’s national standards.

    (No matter how stringent, the U.S. does not rank in the Top 10 Cleanest Water In The World.)
    Did You Know That Some Bottled Water Is Municipal Water?

    Dasani and some other brands source their water from municipal water systems.

    The water is treated with reverse osmosis and nanofiltration to remove impurities.

    It also has a small amount of mineral salts added to enhance the taste.

    If you want to drill down, here are the details.
    Can You Tour Your Local Water Plant?

    To celebrate the week, water utilities, water organizations, government entities, environmental advocates, schools, and others throughout North America will help children and consumers of all ages understand how water is protected, cleaned, and delivered throughout their communities.

    If your local water utilities or others mark the occasion by hosting educational fairs or facility tours, try to go.
    The Different Types Of Water

    Check out the different types of water in our photo-rich Water Glossary.

    *If a bottled water product’s source is a public water system and the finished bottled water product does not meet the FDA Standard of Identity for purified or sterile water, the product label must disclose the public water system source.





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    Raspberry Popover Recipe For National Raspberry Popover Day

    May 3rd was National Raspberry Popover Day, but we saved this recipe for weekend breakfast. It was a big hit, the raspberries in counterpoint with the popovers’ egginess, the fruit brightened by lemon and orange zest.

    We’ll be making them again on Mother’s Day.

    Thanks to Driscoll’s the recipe to add their raspberries to what is a fan favorite (popovers!) at our house.

    > Classic popovers recipe. Plus, do you really need a popover pan?

    > The history of popovers.

    > The history of raspberries.

    > More popover recipes.

    > Related recipe: raspberry cream spread for bagels or toast.

    Prep time is 30 minutes and cook time is 35 minutes.
    Ingredients For 6 Popovers

  • 1 cup whole milk
  • 2 tablespoons unsalted butter, melted and divided
  • 1 teaspoon grated fresh orange zest
  • 1 teaspoon grated fresh lemon zest
  • 1/2 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 3 tablespoons sugar
  • 1/4 teaspoon salt
  • 1 package (6 ounces) Driscoll’s raspberries
  • 2 large eggs

    1. PREHEAT the oven to 400°F. Whisk together in a medium bowl the eggs, egg white, milk, 1 tablespoon of the butter, orange zest, lemon zest, and vanilla extract.

    2. COMBINE the flour, sugar, and salt in a separate bowl. Add the egg mixture to the flour mixture and stir until combined. The batter should be a little lumpy.

    3. PLACE the empty popover pan in the oven and heat it for 5 minutes. Remove the pan and carefully brush the cups with the remaining 1 tablespoon butter.

    4. DIVIDE the batter evenly among the 6 cups (about 1/3 of a cup per well). Sprinkle the raspberries over the batter (you can press a few into the batter in addition to leaving a few on top).

    5. BAKE until the popovers are puffed and golden brown, about 28-30 minutes. Serve immediately.


    Raspberry Popovers in a Popover Pan
    [1] Raspberry popovers, a treat with breakfast, brunch, and lunch (photos #1 and #2 © Driscoll’s).

    A box of Driscoll's raspberries
    [2] The recipe uses a six-ounce package of raspberries.

    Microplane zester with a bowl of lemons
    [3] Lemon zest, plus orange zest, add brightness to the fruit (photo © Microplane).




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