Egg White Cocktail – with Wild Root Oregon Marionberry Infused Vodka

Egg White Cocktail

I am obsessed with eggs. No, not for breakfast, in my cocktail! It is as old as the invention of the cocktail itself; you’re shocked aren’t you? I mean, when is the last time you had eggs in a cocktail? The Holidays maybe, in a carton probably, store bought eggnog? Or perhaps you ordered a Pisco Sour on your last trip to Peru or at the quaint little Peruvian place. Yes, that delicious foam on top, that’s egg whites. Well if this is the extent of your experience of using egg in a cocktail, then you my dear readers, have been seriously missing out. Of course, it’s not your fault bar tenders aren’t just cracking open eggs and shaking them into cocktails any more. Once staples, the flips, fizzes, and pickups could have been ordered in any bar. Sadly in 2015 the Pink Lady (the Cosmo of the 40s) is just a distant memory. But hey, you wouldn’t be here if you didn’t want to try one right? It’s so easy and once you take the first sip of a velvety, frothy egg white, floating like a cloud on top of your drink, you will be shaking them up every night. It’s so easy to just crack an egg and throw it in a shaker with some lemon and a bit of sugar. Shake vigorously, salivating as you wait the minute it takes to whip up an egg in a shaker – side note: this is an excellent work out for the upper arms. Once the egg is frothy, pour over ice and liquor and there you have it, heaven in a glass. Google “classic egg white cocktails” and you will see them in all of their splendor. You can read about the safety of using eggs and egg whites (lemon juice neutralizes, liquor kills bacteria if there is any) or you can buy pasteurized egg whites in a carton or egg white powder. Here at Marcella Rose’s, I want to share my new favorite egg white cocktail. It’s not a classic, but leaping lizards it is so marvelous. If you have been a reader of mine for a while, you know my love for Oregon and all of its bounty. Well, someone in Hillsboro Oregon is making fine fruit infused vodka and it’s changing my life. With over a pound of fresh berries farmed from local Oregon farmers in each divinely labeled bottle, the Wild Roots Oregon Marionberry Vodka is otherworldly. It’s luscious and tart and sweet and frankly, tastes good sipping or with soda water. But, pour it with egg whites and the viscosity and froth takes it straight to dreamland. So the next time you want to grandstand your boring Tuesday evening, dig into the fridge and pull out some hen-fruit and mix up this cocktail. It is sure to flip your wig!

*Archaic slang brought to this blog straight out of the 40s.

Wild Root Marionberry Vodka Egg White Cocktail Egg White Cocktail Egg White Cocktail Wild Root Marionberry Vodka


How to

Place the following in a shaker and shake, shake, shake it up for one minute until frothy and white

  • One egg white
  • One teaspoon sugar
  • The juice of one lemon

Pour 1.5 ounces of your favorite flavored vodka over ice, then pour your egg mixture on top, sip and enjoy.

To protein with your cocktail,

Marcella Rose

Egg White Cocktail

Niçoise Salad with Fiddlehead Ferns

Nisoise Salad with Fiddlehead Ferns

When I lived in Manhattan I worked right across from PJ Clarkes. It’s an iconic restaurant with a history that includes being one of the oldest bars in the city, surviving prohibition and two world wars, where you might have seen Johnny Mercer penning the tune “One for My Baby” on his napkin while sipping a cocktail at the bar, or looked up to see Buddy Holly get down on one knee to propose to his wife, or overhear Nat King Cole claim that PJ’s burger was the “Cadillac of burgers!”  You could catch a glimpse of Frank Sinatra at table #20 after singing on the town and Jackie O when she brought her children for Saturday luncheon dates.  Today you can see the restaurant on Madmen or the French Connection, visit ballplayer Phil Kennedy’s ashes that reside behind the bar or just stop in for a famous burger.  PJ Clarkes is the “Vatican of Saloons,” or so says the New York Times.  But you wouldn’t find me in the bar or at table 20, I was around the corner through an almost hidden door that you had to be buzzed in to access at Sidecar. See, PJ Clarke’s had upstairs neighbors the Lavezzo’s.  They were lovers of old things and dealt in restoring and selling antiques.  When PJ passed, the Clarke family sold the business to them and in 2003 when the newest owners purchased and remodeled the building they opened up the former living quarters of the Lavezzo’s to diners in the know.

Sidecar is full of dark, stained wood and floor to ceiling windows that let the New York City light pour in. It’s a classic and I love it. Here is where I would sit and have oysters after a long day at the office, where I took every out of town visitor for dinner or cocktails, where I would often grab a to-go order lunch for my boss (even though they don’t do to-go orders), where big moments happened, like when I rushed to meet my best girlfriend Heather the day she knew she would have to move back to London and we cried over a bottle of Sauvignon Blanc, and where my then boyfriend now husband and his best friend Jenn and I would snuggle into a booth and fill ourselves with some of the best steak in the world to celebrate his birthday each year.  It was my haunt if I ever had one in the City; a place where they knew my name and I was one of the regulars.

Now, they did steak and they did burgers and shucked some of the best oysters around but their Niçoise salad was to die for.  It has these huge slices of seared, sushi-grade ahi and dressing that took you right to heaven.  I miss the city and Sidecar, so in an act of pure nostalgia, I am sharing my version of this salad today but with a Marcella Rose twist.  Traditionally this French dinner staple has green beans blanched to perfection, alongside canned tuna, Niçoise olives, tomatoes and potatoes.  But it’s spring and with the beautiful weather come the fiddlehead ferns.  These fantastic and gorgeous plants are full of flavor. Some people describe them as bean-like, or asparagus-like, I say they taste like artichokes but milder.  I am substituting the traditional green beans with these magnificent little florae.  Not only do they give this salad a punch right in the palate but they make any plate look spectacular.

Nisoise Salad with Fiddlehead Ferns

Orange Tomatoes IMG_7466 Fiddlehead Ferns Tuna Steak - Sushi Grade Nisoise Salad with Fiddlehead Ferns

Niçoise Salad

  • Tuna Steak
  • Head of Romaine letters – Chopped
  • Medium boiled egg per person
  • Fiddlehead ferns or sub green beans
  • Purple baby potatoes – or sub red
  • Niçoise olives – sliced long way
  • Tomato – sliced into wedges
  • Salt and Pepper to taste
  • Olive oil
  • French dressing – recipe and instructions below

How To

  • In a small pan bring cold water and eggs to boil
    • for an almost runny egg, for 5 minutes then drop in ice bath to stop cooking
  • Peel egg and slice in half
  • Bring potatoes to boil in salted water and cook until slightly soft, about 5 minutes then cool in an ice bath and cut across
  • In a large pot of boiling, salted water, blanch the fiddlehead ferns until crisp but tender; about 4 minutes. Remove from boiling water and instantly shock in an ice bath – do the same with green beans if subbing
  • Salt and Pepper tuna steak, warm pan on high heat and coat with olive oil. When pan is hot, add tuna and sear each side for 1-2 minutes depending on thickness; slice
  • Arrange all ingredients on a plate, drizzle with French dressing and enjoy.

French Dressing

  • 1 tablespoon chopped shallots
  • 2 tablespoon white wine vinegar
  • Salt and Pepper to taste
  • 2 Teaspoons Dijon mustard
  • 3 Tablespoons Olive Oil
  • Mix all together by whisking or shaking in a jar

Nisoise Salad with Fiddlehead Ferns

To Nice and niceties and Niçoise,

Marcella Rose

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Green Garlic

Green Garlic - Roasted

Spring is finally here and boy, am I ready.  I mean, it’s still hailing and snowing and a bit chilly but there have been a few days of just splendid spring about.  With spring of course, comes the opening of the famers market.  This week I hardened my resolve and braved the Southern Oregon rains to get myself and my basket over to my local market. Nothing could stand in my way! I was on a mission… a mission for green garlic.   There are a few vegetables and fruits that are fleeting in each season, ones that grace us with their majestic beauty for only a few weeks at a time and then they are gone, green garlic is one of those vegetables. You see, we only get it for a moment because it grows into garlic! But right before the main bulb slits into many and the garlic we know and use year round starts to form, we get the special treat of the young mild green garlic.  You can use it in any recipe that calls for garlic and it will give just the whisper of garlic flavor to the dish.  But what I love is enjoying it in ways you don’t get to when it matures into garlic.

Today I am sharing two ways I like to enjoy this gem of early spring.  One is simple and divine, Roasted Green Garlic.  It has a mild and delicate flavor when roasted with just a splash of olive oil and sea salt and makes a divine side dish.  Or you can take a few more steps after roasting and process it into a most flavorful pesto.  The pesto can be eaten slathered on bread or spread over the meat or fish of your choice or tossed into al dente pasta…or just eat it with a spoon when no one is watching.  Any way you serve it, this pesto is sure to bring spring to your lips!

Green Garlic Green Garlic Green Garlic Green Garlic - Roasted Green Garlic - Roasted Green Garlic - Roasted Roasted Green Garlic Pesto Roasted Green Garlic Pesto Roasted Green Garlic Pesto

You will need:

For Roasted Green Garlic:

1 bunch green garlic

Olive Oil

Salt to taste

Split the green garlic in long halves and arrange on a baking sheet, toss with olive oil and broil for 4 minutes or until brown, serve or make pesto

For Green Garlic Pesto:

The juice of half a lime

¼ cup olive oil

¼ cup walnuts

¼ cup Parmesan cheese

Salt to taste

Add the above roasted garlic to the ingredients above and mix with a food processor until a thick paste forms.  Serve on toast, pasta, roasted meat or boiled fish.  Cover and store in the fridge for 5 days or freeze for up to 6 months.

Roasted Green Garlic Pesto

Toasting your green garlic roasting,

Marcella Rose

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