A Toast to the Special Fork Baby

By Sandy Hu
The latest from Inside Special Fork

Special Fork is about food. But it’s also about family – and whatever relationships in your life constitute family to you.

Special Fork is also the story about our own family and our commitment to cooking and eating together to connect with one another during the dinner hour.

So today, I’m thrilled to announce a new addition to our Special Fork family: Tara Kiyome Hu, born to Dave and his wife Lynn just before midnight last Thursday, May 30. She is named after my mother, Kiyome Matsukawa, who passed away last month.

Growing up in a household where food, cooking and eating together were valued, I know little Tara will be well-nourished by Lynn and Dave. And as his lifestyle evolves, I think Dave’s Video Friday blog posts might grow more family-focused as he thinks about cooking for three.

But that evolution is not yet. In the meantime, we’re celebrating the birth of the new baby with Strawberry Champagne Cocktails. This is a fun and festive drink that’s perfect for summer days.

The proportions are estimates because the amounts will depend on the size of your champagne flutes and the sweetness of the berries. It’s best to make the simple syrup in advance and to purée, strain and chill the strawberry juice completely before assembling the cocktails. But if you don’t have time, just cool down the syrup as quickly as you can in the freezer.

For other refreshing drinks from Special Fork bloggers, try the following:

I’m still mulling over what I want Tara to call me. Gram…grammy…Nana Sandy…any ideas?

To get the recipe and shopping list on your smartphone (iPhone, BlackBerry, Android device) or PC, click here.

Strawberry Champagne Cocktail

1/4 cup sugar
8 to 12 ounces hulled and halved strawberries
1 bottle sparkling wine, chilled

  1. Make simple syrup: Combine sugar with 1/4 cup water and heat over medium heat, stirring occasionally, just until sugar dissolves, about 1 minute. Pour into shallow container and put into the freezer to cool down while you prepare the berries or chill completely for several hours in the refrigerator.
  2. Put strawberries in a blender or food processor and purée. Since there is no liquid in the container, you may need to stop the machine frequently and keep stirring down the berries with a spatula until enough strawberries are crushed to create some juice; then the puréeing will go a lot faster.
  3. Strain the puréed berries through a sieve, pressing the berries with a wooden spoon to extract all the juice. You should have slightly under 2 cups of berry juice.
  4. To make the drink, put 2 tablespoons of strawberry juice in the bottom of a flute. Add 2 teaspoons of simple syrup and stir. Carefully fill with sparkling wine. Give the drink a stir with a straw or swizzle stick to blend flavors.
Makes about 5 drinks.

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Related posts:

  1. A Toast to Toast
  2. A Farewell Toast to Summer
  3. How to Toast Spices
  4. Dubliner Breakfast Toast
  5. Traveling by Fork

Posted: Jun 2nd by Sandy_Hu