At just under 5 ounces, these surprisingly versatile glasses easily fit our Manhattans and martinis with just enough room at the top for aromatics to develop and garnishes to shine.
1/2 cup unsalted shelled pistachios, coarsely chopped.3 Hass avocados, halved and pitted.
1/4 cup minced white onion, rinsed and blotted dry.1/2 cup chopped cilantro, plus more for garnish.In a medium skillet, heat the olive oil until shimmering.
Add the pistachios and cook, stirring, until lightly toasted, about 3 minutes.Using a slotted spoon, transfer the pistachios to paper towels to drain; reserve the oil in the skillet.
Season the pistachios with salt.. Scoop the avocados into a medium bowl and coarsely mash with a fork.
Stir in the onion, jalapeños, lime juice, 1/2 cup of cilantro and all but 2 tablespoons of the pistachios; season with salt.Blueberry-Coriander Buttercream Frosting.
Remaining Ingredients.F. resh blueberries, sliced kumquats, Meyer lemon wedges, mint leaves, and edible flowers, for garnish.
Make the Blueberry-Coriander Jam ahead.Toast coriander seeds in a saucepan over medium, stirring occasionally, until fragrant and golden, 3 to 6 minutes.