• Facebook
  • Twitter
  • Instagram
  • PInterest

Tag Archives | Winter 2014-2015 Recipes

Spinach-Dill Soup Shooters


Makes about 12 (4-ounce) shooters

1 tablespoon olive oil
1 shallot, chopped
16 ounces vegetable stock
½ pound potatoes
7 ounces baby spinach
Small handful fresh dill, plus a bit more for garnish
⅛ teaspoon cayenne
⅛ teaspoon nutmeg
1 teaspoon sea salt
Crème fraîche or sour cream, for serving

Put the olive oil and shallot in a soup pot over medium heat and cook until the shallot becomes translucent, 3 or 4 minutes.…

Continue Reading

Beet Hummus


Makes 2 to 3 cups

2 medium beets
1 ½ cups cooked chickpeas, skins removed*
1 clove garlic
2 tablespoons tahini
1 tablespoon lemon juice
1 teaspoon sea salt

Preheat the oven to 400°F and wrap your beets in aluminum foil.…

Continue Reading

Herby Flatbread



Makes 4

2 ½ cups flour
1 ½ teaspoon baking powder
1 teaspoon sea salt
¼ cup olive oil
¼ cup Greek yogurt
8 ounces water
3 green onions, chopped
Small handful cilantro, chopped
Small handful flat-leaf parsley, chopped
About 10 leaves of fresh mint leaves, chopped

Whisk together your flour, baking powder and salt.…

Continue Reading

Cauliflower Tapenade


Makes 2 to 3 cups

1 large head of cauliflower (about 2 pounds)
3 tablespoons olive oil
Sea salt and pepper
½ cup Kalamata olives, pitted and chopped
2 tablespoons capers
1 clove garlic, minced
1 cup ricotta
¼ teaspoon Spanish paprika
A few chives, chopped (for garnish)

Preheat your oven to 450°F and line a cookie sheet with parchment paper.…

Continue Reading



This steamy hot toddy stars locally made Herman Marshall Rye. Create your own mulled spice syrup by infusing simple syrup (for sweetening cocktails) with mulling spices—usually a combination of allspice, cinnamon sticks, whole cloves, nutmeg and star anise pods. For garnish, Kyle created spiced lemon wheels in a dehydrator.…

Continue Reading


photo: Eddie Riverside

This pretty little drink, garnished with edible violas from Mulcahy Farm, is Bolsa’s version of the Cosmo. To create your own infused vodka, coarsely grind one pound of fresh cranberries in a food processor.

Place crushed cranberries in a clean glass container with one bottle (750 ml.)…

Continue Reading

Bolsa Eggnog

photo: Eddie Riverside

Bolsa’s version of this seasonal favorite includes spicy liqueurs and a great local rum made by fifth-generation Lewisville local Quentin D. Witherspoon, who describes his rum as “full flavored with hints of vanilla and butterscotch.”

½ ounce simple syrup
½ ounce Art in the Age Ginger Snap liqueur
2 ounces Witherspoon’s River Rum
5 dashes vanilla tincture
5 dashes St.…

Continue Reading

Spicy Boiled Shrimp with Jalapeño Rémoulade

This dish offers an interesting flavor profile built on sweet shrimp meat, the heat of the jalapeño and a creamy sauce. Taking the lead from the red-pink shrimp, we’ve paired it with a red wine: Brennan Vineyards Buffalo Roam. It’s a lighter Rhône-style red blend with juicy fruit, floral and spicy aromas and, most importantly, soft tannins with a hint of dry Comanche County soil.…

Continue Reading