Dio’s refreshing shrub drink — yes even in winter.

I am not usually one for making fancy cocktails, but shrubs are dear to my heart. I have made them on my own before (although that is usually a summertime project) and was delighted to see that we started carrying some of INNA shrub mixes - you might recognize them for their fantastic jams that we carry. 

Shrubs have three main ingredients: fruit, sugar, and vinegar. Historically, they were made as a way to preserve fruit, plus there’s the bonus health benefits of drinking vinegar (look it up, people have been doing it for ages!)

We carry a few different INNA shrub flavors but I opted for grapefruit, as that is one of my favorite flavors in general, plus I had some blood oranges at home to pair it with. Shrub cocktails (or mocktails) are super easy and customizable. I made mine with gin, but you can also add it to white wine to make a grapefruit aperitif, tequila for a grapefruit shrub paloma, (insert your alcohol of choice here), or hold the alcohol and just add it to seltzer water for a bright refreshing drink. 

No, it doesn’t taste too much like vinegar. Yes, it is delicious and great with herbs. 

I know I’m supposed to give you a complete recipe here, but it’s really just “add splashes until you like the taste”. Here’s what I made: 

• 1 oz. Grapefruit Shrub

• 1 oz. Gin

• Seltzer (3-4oz)

• Sprig of thyme

• Freshly squeezed Blood Orange, plus some slices for aesthetic purpose

• Serve over ice

 Get creative with this one! There are endless options. Enjoy.

Carol Ann's Speck Pasta

Speck Pasta

Serves 2-3

It’s early in the week, you can’t reward yourself with take-out just yet, but don’t really have much energy to dedicate towards cooking. This is the meal to make. You can be in and out of the kitchen in 30 minutes with this meal and have minimal clean up. There’s a good chance you have at least the onion in your pantry, you may even have the heavy whipping cream in your fridge (or half & half works in a pinch).

 Ingredients 

I package (250g) Pappardelle Egg Pasta

4 oz sliced Speck, cut in ¼ inch strips

1 medium onion diced

1 cup heavy whipping cream

4 oz Alpine cheese (such as Gruyere or Comte), grated

salt & pepper 

Vegetable oil

1.    Heat 2 tsp of vegetable oil in pan over medium high heat. Add speck, cook 2-4 minutes until crispy. Remove from pan with slotted spoon to paper towel lined plate.

2.    Heat 3 qts water in separate pot for pasta.

3.    Heat 1 TBSP vegetable oil in now empty pan over medium heat, add onions and ½ tsp salt. Cook until onions are softened 8-10 minutes. Add heavy whipping cream, lower heat to medium low, cook until slightly thickened 5-8 minutes.

4.    Add 1 tsp salt to boiling water cook pasta 2-4 minutes until al dente. Before draining, save ½ cup pasta water.

5.    Once sauce has thickened add grated cheese and salt and pepper to taste. Add pasta, coating noodles with sauce. Add pasta water 1 TBSP at a time until desired consistency is reached. Portion, noodles in bowls and serve with crispy speck on top!