Desperate Housewives star Eva Longoria paid a visit to Long Island on Tuesday, and stopped off at Roosevelt Field Mall to sign copies of her new cookbook, Eva’s Kitchen: Cooking with Love for Family and Friends at Williams-Sonoma.
Longoria’s new book, her first cook book, has won the actress some not-to-shabby praise from chefs like Bobby Flay and Giada de Laurentiis.
In the book, Longoria reveals her domestic side with 100 family recipes accompanied by color photographs. She draws on her heritage, offering up classic Texas-style Mexican dishes like Pan de Polvo and homemade tortillas, but doesn’t stop there.
From Italian to French, Longoria has compiled a collection of delicious recipes from around the world, inspired by her travels.
For a quick sample of what you’ll get, not just recipes but personal commentary, here is one of Longoria’s recipes for a light lemonade:
Makes 3 cups; about 4 servings
- 1/2 cup sugar
- 1/4 cup hot water
- 1/2 cup fresh lemon juice (from 4 lemons)
For mint lemonade
- About 12 (3 1/2 cups) ice cubes
- 1 1/2 cups lemonade, plus more if needed
- 6 to 7 sprigs of fresh mint, plus more for garnish
We had lemon trees and mint all over our ranch when I was a kid. I don’t remember when I tasted the two together for the first time, but since then I’ve never liked lemonade any other way. For kids or anyone not drinking alcohol, it’s a fabulously festive and beautiful nonalcoholic treat. Or add a shot of rum or vodka to each glass and make a cocktail out of it!
1. To prepare the lemonade, place the sugar and hot water in a 2-quart container. Close tightly and shake until the sugar is dissolved. Add the lemon juice and enough cold water to make 3 cups total. Shake until well combined.
2. To make 2 servings of mint lemonade, place the ice in a blender—it should fill the blender about halfway. Pour over the lemonade. Pull the leaves off the mint and add to the blender. Puree until well blended and slushy. If too liquidy, add more ice and puree; if too slushy, add a little more lemonade and puree until well blended.
3. Pour into two 12-ounce glasses. Garnish each with a mint sprig and serve immediately.