DIY Thursdays: Spring-inspired recipes are in the Air

Today is the first day of spring and what better way to celebrate than with an assortment of spring inspired recipes

Cayuse Cherry Bomb

This drink was created by a master of classic cocktails, Jim German.


• 1 peeled orange section
• Ice
• 1 1/2 ounces of gun
• 1 ounce of cherry juice
• 1 1/2 teaspoon of simple syrup
• 2 dashes of bitters
• Sparkling wine
• Orange twist, for garnish


1. Mash the orange section into the cocktail shaker.
2. Fill the shaker with ice.
3. Add gin, cherry juice, simple syrup, and bitters to the shaker.
4. Shake shaker well.
5. Strain into a martini glass.
6. Top with sparkling wine. Feel free to also garnish with the twist.

Smoked-Salmon Deviled Eggs

This recipe was created by Food & Wine magazine’s star Chef Michael Mina.


• 8 large eggs
• 1/2 cup of finely chopped smoked salmon (2 ounces)
• 1/3 cup of mayonnaise
• 2 cornichons, cut into 1/4-inch dice, plus 2 teaspoons pickling liquid from the jar
• 2 teaspoons of Dijon mustard
• Salt
• Old Bay seasoning, for sprinkling


1. In a large saucepan, cover the eggs with water and bring them to a vigorous boil. Cover the saucepan, remove from the heat and let stand for 10 minutes.
2. Drain off the water and shake the pan gently to crack the eggs.
3. Cool the eggs slightly under cold running water, then peel them under running water. Pat dry.
4. Cut the eggs in half lengthwise and carefully remove the yolks.
5. Transfer the yolks into a bowl and mash them well with a fork.
6. Stir in the salmon, mayonnaise, cornichons, cornichon liquid, and Dijon mustard. Season to liking with salt.
7. Mound the filling in the egg-white halves and sprinkle the Old Bay. Serve lightly chilled.

Crab and Avocado Toast

This recipe was created by Gerard Craft of St. Louis.


• 2 tablespoons of extra-virgin olive oil, plus more for brushing.
• 8 slices of packages thin white bread
• 2 avocados
• Salt and cayenne pepper
• 4 ounces of lump crabmeat, picked over
• 1 tablespoon of chopped fresh mint
• 2 teaspoons of fresh lime juice


1. Preheat the oven to 350 degrees.
2. Lightly brush a large baking sheet with olive oil.
3. Using a 2-inch round biscuit cutter, stamp 4 rounds out of each slice of bread and transfer to the baking sheet.
4. Lightly brush the rounds with olive oil and toast for about 15 minutes, or until they are lightly golden and slightly crisp.
5. Ina small bowl, mash the avocados with a pinch each of salt and cayenne pepper.
6. In another small bowl, gently stir the crabmeat with the mint and lime juice and season with salt.
7. Spread the mashed avocado on the toasts, top with crab mixture and serve right away.

Jessica Williams is Consolidated Credit’s Marketing Communications New Media Coordinator. As a member of the education team, Jessica focuses on helping consumers make better financial decisions while living debt-free. She has previously worked with Take Stock In Children, where she was a mentor and communications specialist, and, where she managed community relations, event planning, marketing, and public relations. Jessica attended both the University of Florida and the University of Central Florida where she received her B.S. in Interpersonal/Organizational Communications and Marketing. Connect with Jessica on Google+.