your galentines guide pt. 2

pickle martinis, cherry margs + detroit style 'za

Part two of the galentine’s menu is here and she’s a boozy one! As she should be because if there’s one thing the girls are doing, it’s having a cute lil bevie. But TBH these maraschino ice cubes would be just iconic in a shirley for my mocktail queens.

In last week’s guide we did:

• french (onion) kiss dip

• pretty in pink radicchio caesar salad

• + fun theme & activity ideas

the menu today:

• mansplainer pickle martini

• heart-y whipped ricotta + hot honey pepp pizza

• don’t text your ex margs

So without further ado!

don’t text your ex margs:

makes 1 cocktail

• 1 egg white

• 3/4-1 oz simple syrup

• 1 oz blood orange juice

• 1 oz lime juice

• 5 cherries (or raspberries if you can’t find fresh cherries!)

• 2 oz tequila

• 1/2 oz cointreau

• flaky salt + orange zest for the rim

• maraschino cherry ice cubes

1. Muddle your cherries at the bottom of your cocktail shaker. Add all the rest of your ingredients. Mix for 30 seconds until foamy to “activate the egg white” and get everything frothy. Add a handful of ice and shake for another 30-45 seconds.

2. Rim your cocktail glasses with a bit of honey then roll in the salt and orange zest mixture. Add maraschino cherries to the glass, and pour up your marg!

3. Garnish with trader joes X + O gummies and a cherry/raspberry half

mansplainer pickle martini

makes 2 martinis

• dry vermouth

• 5 oz pickle vodka (or regular if you don’t want to infused)

• 2 oz dill pickle/cornichon brine

• cornichons + blue cheese olives to garnish

• 2 chilled coupes

1. for the pickle infused vodka: pour off 1/2 cup of vodka from a 750ml bottle, and add 1/2 cup of dill pickle brine. add 1 large sprig of dill, 5 whole black peppercorns and 2 pickle spears. close the bottle and place in the fridge overnight or up to 3 days to infuse! straint the vodka and enjoooy ;)

2. tip for the blue cheese olives: I personally love a st. agur blue cheese. to a small ramekin, add the blue cheese and a tiny splash of vodka to make it into a smooth mixture. using a ziploc bag pipe it into your castelvetrano olives - so easy!

3. for the martini: add vodka and brine to a cocktail shaker and shake for 30 seconds. add a splash of vermouth to each of your coupes, swirl around the glass and spill it out - the perfect vermouth essence without being gross! pour in the martini and garnish with cornichons and olives <3

heart-y whipped ricotta + pepp pizza:

• 1 lb pizza dough

• a few ladles of pizza sauce (recipe below)

• 10 oz grated mozzarella cheese

• 5 oz pepperoni - shaped with a heart cutter if you like

• dried oregano

• grated parmigiano

• 2 tbsp olive oil

• hot honey to drizzle

• 1/2 cup whole milk ricotta cheese

• 2 tbsp heavy cream

• fresh basil to garnish

tomato sauce recipe:

LOVE this recipe from the “Italian American” cookbook

• 28 oz can crushed san marzano tomatoes

• 1/4 cup olive oil

• 5 garlic cloves, smashed

• 1/2 tbsp salt

• 1/4 tsp crushed red pepper flakes

• 1/2 tbsp sugar

• 1 sprig basil

1. For the tomato sauce: In a food processor, pulse the tomatoes until just slightlt chunky. In a medium pot, heat olive oil until shimmering. Add the garlic, salt and cook, stirring occasionally until the garlic is golden, 2 minute. Add the red pepper and stir. Add the tomatoes to the pot and bring to a boil. Remove from heat, add the basil and sugar. Let the basil steep 5-30 min in the sauce. Remove the garlic and basil and allow to cool fully before using.

2. For the pizza: Oil a 9 x 13 inch pan with the olive oil. Rub the dough in the olive oil from the pan on both sides. Using your hands, shape the dough to the size of the pan. If it doesn’t fully stretch to the sides, cover it and let it sit for 15 minutes in a warm spot. It should loosen up. Spread a thin layer of sauce on the base of the pizza. Follow with the cheese, going all the way to the borders of the pan, over the crust, so the cheese will create a frico crust. Dollop diagonal lines of tomato sauce across the pie. Top with pepperoni and a sprinkle of oregano.

3. For the whipped ricotta: In a food processor, add the ricotta and heavy cream. Blend until the mixture is smooth and fluffy. Transfer to a piping bag if you want to pipe hearts, or just spoon on the pie if you don’t care!

4. Bake in a 500 F oven for about 20 minutes or until the pizza is deeply golden on the sides, the pepperoni are all browned and the cheese is melted. Remove from the pan and transfer to a wire rack so the bottom doesn’t get soft. Drizzle with hot honey and add more red pepper flakes if you like! Once the pie has slightly cooled, pipe the ricotta on + enjoy that decadent bite.

P.S. THE POPCORN RICE KRISPIE FROM TIKTOK…..has been my sweet treat hyper fixation for the last week. I make it with browned butter, throw in a handful of extra marshies after I remove the mix from heat, and then add m&m’s. HEAVENNNNNN you guys pleaseeee

I hope all of you have a fabulous weekend - it’s a great one to be a woman :’) Tag me if you try anything kiss kiss!!! I want to see your galentine’s spreads!!!

instagram: @babytamagooo

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