Pink deviled eggs for a very Ghia Easter 🙃
GATHER
1 2/3 cups white or unseasoned rice wine vinegar
1/2 cup water
3 small roasted beets, peeled + quartered
2 tbsp sugar
1 tsp kosher salt
1 tsp pink peppercorns
1 tsp mustard seeds
¼ tsp fennel seeds
1 large ginger slice
6 large eggs, hard boiled + peeled
2-3 tbsp mayonnaise
1 tsp dijon mustard
Salt and pepper to taste
CREATE
Bring vinegar, water, beets, sugar and salt to a boil. Lower heat and simmer for 15 minutes. Remove beets. Add peppercorns, mustard seeds, fennel seeds and ginger to a sterilized jar. Add eggs and slowly pour over the hot pickling liquid. Let the jar cool down then, seal and chill in the fridge for at least 1 day (or up to 1 week), giving the jar a gentle shake from time to time to evenly dye the eggs. When ready to serve, slice eggs in half, remove yolk and mash together with mayonnaise, mustard, salt and pepper. Scoop or pipe back into the egg whites.
📸: @jillian.barreca
#feelslikeghia Clock by artist Pedro Friedeberg, from “designing furniture, from concept to shop drawing: a practical guide”, 1989.
📸: @anonymousworksinc
Ghia Affogato — 1 part Ghia Original Aperitif, lots of gelato, a healthy drizzle of @westbourne avocado oil, and a pinch of flaky salt. Save this for your next dinner party 🍨
Say hell-o to Ghia JELL-O 🍓
GATHER
6 sheets of gelatin
60ml hot water
140ml Ghia Berry Apéritif
300ml cranberry juice
Whipped cream
CREATE
Soak gelatin sheets in cold water for 5 minutes. Squeeze and place in a large bowl. Pour over hot water and whisk until gelatin has dissolved. Slowly whisk in the Ghia Berry Apéritif and cranberry juice. Pour into jello molds and chill in the fridge for 2-4 hours until set. To unmold, dip the molds into very hot water. Serve with a dollop of whipped cream and garnish with a slice of lime or cherry.
📸: @jillian.barreca
@sqirlla with the most magical Ghianduja cake we ever did see 🍰
Inside: Ghianduja, vanilla chiffon, @lotusbiscoffus , banana
Outside: @rockysmatcha buttercream & decorative meringues
Sumac & Chili buttered radishes for a fiery afternoon snack 🌶️💛
GATHER
1 tbsp flaky sea salt
½ tsp sumac
¼ tsp chili flakes
20-25 radishes, washed and dried
1 stick unsalted butter, cubed
CREATE
Mix salt, sumac and chili flakes together in a small bowl. Add cubed butter to a small bowl. Microwave for 20 seconds, stir and microwave for another 10 seconds until the butter is the consistency of melted white chocolate. Dip each radish into the butter and place on a lined baking sheet. Sprinkle with salt mixture. Chill for 15 minutes before serving.
📸: @jillian.barreca