Ari Woeste
2017-0616-AriWoesteMattBarnes-ThymeFeature-04558.jpg

Recipes // Thyme After Thyme

Recipes // Thyme After Thyme

 

Stylist and videographer Matt Barnes and I are bringing you recipes this summer to showcase some of our favorite ingredients of the season.

Our first summery ingredient we just can't get enough of is thyme. So here are a few recipes to make a light and refreshing snack to enjoy on these hot summer days. 

 
 

The Thyme-Waster cocktail

  • 2 cups fresh squeezed red grapefruit juice (about 2 grapefruits)
  • ¼ cup sugar
  • a small bunch of thyme
  • for the cocktail
  • 2 oz gin (botanical preferred, but any will do)
  • 1 oz grapefruit-thyme syrup
  • .5 oz Farigoule liqueur 
  • quarter of lime
  • tonic (Fevertree Mediterranean preferred)

 

DIRECTIONS
Bring juice and sugar to a simmer and let reduce for around 10 minutes.
Take off heat and add thyme. Let cool. Let sit for an hour, then strain.

Ice your glass and place in your freezer while you prepare your cocktail. 
In a shaker combine ice, gin, syrup, Farigoule liqueur and a squeeze of lime juice. Shake.

Pour in a cold glass with ice. Top with tonic and serve with a sprig of thyme and grapefruit wedge.

 

 

Thyme and goat cheese 

  • goat cheese
  • heaped tsp pink peppercorns
  • 2 tsp thyme leaves
  • zest of half a lemon
  • drizzle of honey


DIRECTIONS
Cut goat cheese onto a serving plate.
Crush pink peppercorns in your finger and sprinkle.
Zest half a lemon and sprinkle over plate
Add thyme leaves and drizzle with honey.
Serve with crackers.

 

 

Thyme and black poppy seed crackers

  • 150g all purpose flour
  • 50g rye flour
  • ½ tsp powdered sugar
  • ½ tsp salt
  • 1 tbsp fresh thyme chopped
  • 2 tsp black sesame seeds
  • ¾ tsp baking powder
  • 4 tbsp extra virgin olive oil


DIRECTIONS
Sift flour into a bowl, add salt, sugar and baking powder. Add thyme and sesame seeds, mix with hand.
Add olive oil and enough water to set the dough.

Roll out onto a floured surface, roll into a sausage shape, wrap in cling film and put it in the refrigerator to rest for an hour.

Set oven to 425° F.

Cut the dough log in sections, and roll out onto a floured surface until about the thickness of a coin. Cut into desired shape.

Place on a baking tray with a baking sheet, or silicone mat. Prick crackers with a fork and brush with olive oil and a bit of flaked sea salt.

Bake for 8 - 9 minutes or until light golden brown.

 

Matt Barnes // Recipes + Food Styling
Ari Woeste // Lettering + Styling + Photography