Today in the Shaker: Grapefruit Rum Cocktails from the Blog Pastry Affair

Sometime between college graduation and now, I realized that I could recreate the same tasty drinks I’d sip at swanky Boston bars for a fraction of the price. Case in point: jalapeño margaritas. Needless to say, my friends were impressed when I served those up last week – salt rim and all.

This week? I went on the hunt for a tart concoction that didn’t scream summer. The answer: rum. Even when packed with grapefruit and oranges, rum – the way it warms from the inside – is ideal for cold weather. “The ruby color, however, is what keeps me coming back,” writes Pastry Affair blogger Kristin Rosenau. “A pink grapefruit is juiced, which is mixed with ginger ale for sweetness, rum for boldness, and triple sec to round out the citrus flavor.” Consider me convinced.

Grapefruit Rum Cocktail Recipe

Click the recipe card to download and print.

A couple of quick tips: Mason jars give this mixture a rustic feel, but it can just as easily be served in a martini glass. And, if you find it too sweet – or you’re looking to cut a couple calories – swap in club soda for the ginger ale.

Our Cocktail Hour: A Splash of Citrus Boutique opens Saturday, March 1, at 11AM ET.

By Julia Ivins, Staff Writer

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March 1, 2014

Anytime Breakfast: Pastry Affair’s Solution to Your Pancake Cravings

Pancakes were made for lazy Sunday mornings. And Monday dinners. And midnight snacks. Anytime, really. Fact is, cravings for these sweet, sweet stacks bring on a giddy rush of childhood emotion. The only solution? Give in.

Which brings us to Pastry Affair – a dessert destination helmed by astroparticle-physicist-turned-baker Kristin Rosenau – and these mouthwatering recipes for Cappuccino Pancakes with Mocha Syrup and Blueberry Lemon Pancakes. Mixed up with ingredients like whole-wheat flour, lemon juice, espresso powder, and whipped cream, they take the breakfast staple to gourmet heights. Dig in.

BLG-SundaySupper9

Photos by Kristin Rosenau

Our Sunday Supper: Breakfast for Dinner Boutique opens Sunday, September 22, at 11AM ET.

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September 22, 2013

Embark on a Pastry Affair

This blogger's recipes will have you falling in love

Kristin Rosenau thought she’d be an astroparticle physicist (we had to Wikipedia it, too), but that was until she fell in love with pastries, inspiring one seriously lovely – and highly acclaimed – food blog, Pastry Affair. It’s packed with recipes, prose, and gorgeous photography (her genius camera skills certainly come in handy).

These two eats in particular have us positively drooling. For more where they came from, be sure to visit Kristin’s blog – we promise you’ll fall in love, too.

Pastry AffairPhotos by Kristin Rosenau of Pastry Affair.

Summer Berry Pavlova
Yields 4 mini pavlovas

“This Summer Berry Pavlova is sweet, light, and fresh. The pavlova is a large meringue with a crisp exterior and a soft, marshmallow-like interior. When it cools, the center collapses, revealing a cavity that is filled with a white chocolate whipped cream. The pavlova is topped with fresh raspberries, blueberries, and blackberries, with white chocolate shavings and a dusting of powdered sugar. These are a cool delight when the heat is high and friends are near.”

Pavlova
1 teaspoon vinegar (or lemon juice)
4 large egg whites, room temperature
1/2 teaspoon cream of tartar
1 cup (225 grams) granulated sugar
1 tablespoon cornstarch
2 teaspoons vanilla extract

In a large mixing bowl, place the vinegar onto a paper towel and rub over the bowl and egg beaters to eliminate grease (which can prevent the meringue from rising).

Beat together the egg whites and cream of tartar until soft peaks form. Gradually add the sugar and cornstarch and keep beating until stiff, shiny peaks form. Whip in the vanilla extract.

Preheat oven to 250°F (120°C). Line a baking sheet with parchment paper (do not skip this step!).

Divide meringue into 4 equal portions and form into disks approximately 2 inches high, creating a slight dip in the center for filling later. Bake for 55–65 minutes, or until meringues appear dry and are barely gaining color. Turn off the oven, crack the door, and allow pavlovas to cool to room temperature before removing from the oven (the centers will fall; do not be alarmed). Very carefully remove from parchment paper and transfer to serving dishes.

Continue reading “Embark on a Pastry Affair” »


April 28, 2013