The Winter No-Gria

The Winter No-Gria

Guests who are forgoing alcohol can still raise a toast with this lovely-hued mocktail, designed especially for the season. You can make it more of a punch by adding additional fruit, such as pomegranate seeds or chopped grapes.
Ingredients:
4 oz white grape juice
1 oz chamomile tea
1/4 oz fresh lemon juice
1/4 oz Simple Syrup (recipe follows)
2 oz pomegranate juice
1 tbsp (15 mL) chopped green or red apple
Directions

Add all ingredients to a small glass bottle. Can be sealed and chilled for up to 1 week. To serve, empty contents into a glass with ­ice.
Makes 1 serving

Grilled Peach Julep

Grilled Peach Julep

A classic Mint Julep—typically made with bourbon—becomes an all-new summer sensation by infusing grilled peaches. It’s so delicious that it will be hard to go back to a regular Julep. If you happen to have the barbecue on during the cocktail hour, you can grill the peach slice garnish over high heat for about 30 seconds per side. 
Ingredients:
3 sprigs mint
2 oz Grilled Peach–Infused Whisky, recipe follows. 
1/4 oz Simple Syrup 
Grilled peach slice to garnish
Directions:
Trim mint sprigs so they’ll fit in a julep tin or serving glass. Gather mint into a bouquet and rub the bouquet around the inside of a julep 

tin or glass. Set mint aside.

Add Grilled Peach–Infused Whisky and simple syrup to tin or glass. Fill halfway with crushed ice

Holding rim with your fingertips, stir with a mixing spoon in a churning motion for 10 seconds. Fill three quarters with crushed ice. Stir again for 10 seconds. Top with crushed ice, tunnel a hole in center with a straw. Slap mint a few times against palm of your hand and insert into hole. Garnish with peach slice and serve with a straw. Makes 1 drink

Grilled Peach Whisky

In addition to our Grilled Peach Julep, this fruity whisky is fabulous in an Old Fashioned or a Whisky Sour. Save the post-infusion peaches to chop up for a boozy sundae or to throw into a batch of homemade barbecue sauce. This recipe works best with a robust whisky such as Crown Royal Black
Ingredients:
1 firm-ripe peach, quartered, pit discarded
9 oz Canadian whisky

Directions:
Preheat half the grill or a grill pan on the stove on high. Clean and lightly oil grate. Grill peach quarters on all three sides until nice grill marks form, about 45 seconds per side. Transfer to a plate and cool until tepid.

Transfer peaches to a 2-cup (500-mL) glass jar. Pour whisky overtop. Cover and store in a cool, dark place for 4 days. Fine-strain into a bowl, but do not press on peaches (this would make the liquid cloudy). Discard peaches or save for another use.

Transfer infused whisky to a 1-cup (250-mL) glass jar or bottle. Store in a cool, dark place for up to 3 months.  Makes 8 oz (1 cup/250 mL)

Spring Sangria

Spring Sangria

Recipe by Gina Genshlea , Revolution Winery & Kitchen
Ingredients:
4 ounces chenin blanc
1 ounce lemon simple syrup, recipe below
2 ounces fresh orange juice
Ice
Splash of sparkling wine
1 slice fresh orange, for garnish
Fun straw, optional
Simple Syrup:
For the lemon simple syrup:½ cup lemon juice
½ cup water
1 cup sugar

Directions:
In a mixing glass, combine chenin blanc, lemon simple syrup, and orange juice. Stir well. Fill a large glass with ice, then pour the mixture over the ice. Top with a splash of sparkling wine and garnish with a fresh orange slice. Add a fun straw if desired and enjoy!

Lemon simple syrup:

Mix lemon juice, water, and sugar in a medium saucepan over low heat until the sugar is dissolved, stirring occasionally. Cool and store in an airtight container in the refrigerator up to 1 week.

Peach Bourbon Blizzard

Peach Bourbon Blizzard

The winning combination of sweet peaches and bold bourbon hits the blender for a simple summer sipper. Optionally add 3 tbsp (45 mL) chopped mint just before blending and take it into frozen Julep territory. It’s the perfect start to any backyard meal, especially if American style barbecue is on the menu.

 Ingredients:                                     

4 oz bourbon

6 oz peach nectar

1½ oz Simple Syrup

1½ oz fresh lemon juice

1 cup (250 mL) frozen peach slices

Peach slices and mint sprigs to garnish

Short straws, preferably reusable (not metal) or compostable

Directions
Pour bourbon, peach nectar, Simple Syrup and lemon juice into an airtight container. Freeze overnight and up to 3 days.

Place 2 lowball glasses or 250-mL Mason jars in freezer for at least 30 minutes.

Place drink mixture and frozen peaches in blender. Blend, stopping to scrape down bowl several times to get things moving. Once there are no big chunks of peach, gradually raise speed to high to get it smooth. 

Divide among chilled glasses with a spoon. Garnish with peach slices and mint sprigs. Serve with straws.    Makes 2 drinks

Simple syrup

Bring 1 cup (250 mL) water to a boil and stir in 1 cup (250 mL) refined white sugar until dissolved. Pour into jar and let cool. If storing, cover and refrigerate. Remaining syrup will keep in the fridge for up to a month.   Makes 1½ cups (375 mL) syrup.

Blackberry Pomegranate Sangria

Blackberry Pomegranate Sangria

Ingredients:
2 bottles red Spanish table wine or other dry red wine
1 cup brandy
1/2 cup triple sec
1 cup fresh orange juice
1 cup pure pomegranate juice
1/2 cup simple syrup, or more to taste (equal parts sugar and water,
heated until sugar dissolves, cooled)
Orange slices from 1 or 2 oranges
Apple slices from 2 apples
1 cup fresh blackberries
Directions:
Mix all ingredients together and let stand in a tightly sealed container or pitcher for at least 24 hours in the refrigerator before serving.

Sparkling Peach Bellini

                                     

Sparkling Peach Bellini

This Italian cocktail will wake up your taste buds with its bright, fruity flavour and add a pop of colour to your brunch spread. Get the peach purée in the fridge ahead of time, so it’s nicely chilled when your guests arrive.
The Peach Bellini originated at Harry's Bar in Venice Italy.
Ingredients:
4 ripe peaches, peeled and pitted (frozen peaches will also work)
4 tbsp (60 mL) lemon juice
4 tbsp (60 mL) Simple Syrup (recipe follows)
1 bottle chilled Prosecco
Fresh mint leaves, optional
Directions:
Slice peaches into chunks and place them in a blender or food
processor. Add lemon juice and simple syrup to the blender and
blend until smooth.

Transfer peach purée to a pitcher or container and refrigerate
for at least 30 minutes to chill.

When ready to serve, take chilled peach purée and pour about
4 tbsp (60 mL) into each Champagne flute or glass. Slowly top
off each glass with chilled Prosecco, then gently stir to combine.
Garnish with a fresh mint leaf, if desired.  Makes 6 drinks

Big Batch Long Island Ice Tea

Big Batch Long Island Ice Tea

Thought to be created by Robert Butt at the Oak Beach Inn in Babylon, N.Y., in the early ’70s, Long Island Iced Tea became a staple at bars all over North America well into the ’90s. Frowned upon by cocktail enthusiasts, it was usually slapped together with low-end spirits and sour mix. Our balanced version, batched for a crowd, reveals the drink’s delicious potential.

Ingredients
3 oz vodka
3 oz gin
3 oz white rum
3 oz 100 per cent agave blanco tequila
3 oz Cointreau
4 1/2 oz strained fresh lemon juice
3 oz Simple Syrup (recipe follows)
12 oz Coke, chilled
Small or half lemon wheels to garnish

Directions:
Combine vodka, gin, rum, tequila, Cointreau, lemon juice and simple syrup in a 4-cup (1-L) glass jar or bottle. Cover and refrigerate for up to 1 day.

To make 2 drinks at a time, pour 5 1/2 oz of mix into a cocktail shaker. Fill 3/4 full with ice. Shake until ice-cold, about 12 seconds. Strain into 2 chilled 8-oz glasses filled with ice, dividing evenly. Top each with 1 1/2 oz Coke. Lightly stir and garnish with lemon wheels. Serve immediately. Makes 8 drinks

Pineapple Daiquiri

Pineapple Daiquiri

This riff on a classic Daiquiri calls for the refreshing tangy pineapple juice infused with the essence of cloves.

Ingredients:
1 1/2 oz rum
1/2 oz simple syrup
3/4 oz lime juice
3/4 oz pineapple juice
1 pinch of salt (five grains of rock salt)
1 pineapple wedge, for garnish
5 cloves

Directions:
Chill a daiquiri glass.  Combine all ingredients (except garnish) in a cocktail shaker filled with ice and shake for 45 seconds.  Strain into chilled glass.  Garnish with a clove-studded pineapple wedge.  Makes 1 cocktail

Caramelized Carrot Salad WithThe French 75 Cocktail'

                                                          file photo

Caramelized Carrot Salad With 

The French 75 Cocktail

Raise a toast with this cocktail while indulging in classic summer salad utilizing French techniques.

In my hometown in northern Ohio,  a farm located on a rural highway known as Sandy Ridge has been reborn.  In my youth it was known as Swabley's Fruit Farm.  Today it is known as the best place in the area for great dining.  A chef named Jamie McFadden who was trained in French dining, recreated a business known as the place to meet and greet friends!  Jamie shared two recipes which I am sharing with you!

The French 75 Cocktail
The French 75 cocktail was originally created at the New York Bar in Paris in 1915. The combination of gin, lemon juice, Champagne, and sugar was said to have a kick like a French 75mm gun! Serve on the 
rocks or make a pitcher and freeze slightly.
Ingredients:
In a shaker combine:
2 ounces lemon juice
2 ounces gin
2 teaspoons simple syrup
1 cup ice cubes
Pour into Collins glasses and top off with:
4 ounces chilled Sandy Ridge Sparkling Riesling
Garnish with: 
1 lemon slice
1 cherry

Caramelized Carrot Salad with Radicchio and Citrus
Ingredients:
1/2 cup sliced almonds
2 pounds carrots, peeled and cut into 4x1/2-inch sticks
1/2 cup olive oil, divided
2 tablespoons thyme leaves, divided 4 teaspoons kosher salt, divided
1/2 teaspoon crushed red pepper flakes, divided
2 medium red onions, sliced into thin strips
2 garlic cloves, finely grated
2 tablespoons plus 1 teaspoon sherry vinegar
2 tablespoons fresh orange juice
2 tablespoon honey
2 heads radicchio (about 11 ounces), cut chiffonade
4 oranges, peeled, sliced into 1/2-inch half moons/segments
2 cups parsley leaves

Directions:
Preheat oven to 350°F. Toast almonds on a rimmed baking sheet, tossing halfway through, until golden brown, 8 to 10 minutes; set aside.

Cook carrots, 2 Tbsp. oil, 1 Tbsp. thyme, 1 tsp. salt, 1/4 tsp. red pepper, and 1 cup water in a large skillet over medium-high heat, stirring occasionally, until water is evaporated, about 15 minutes. Continue to cook, stirring occasionally, until carrots are lightly browned and tender, about 5 minutes more.

Meanwhile, heat 2 Tbsp. oil in another large skillet over medium-high. Add onions, 1 tsp. salt, and remaining 1 Tbsp. thyme and 1/4 tsp. red pepper and cook, stirring occasionally, until onions are lightly browned and tender, 10 to 12 minutes.

Whisk garlic, vinegar, orange juice, honey, and remaining 1/4 cup oil and 3/4 tsp. salt in a large bowl. Add carrot mixture, onion mixture, radicchio, orange slices, and parsley and toss to coat. Top with reserved almonds. Entertain deliciously! Serves 8

Chef Jamie McFadden is the chef and proprietor of Sandy Ridge Vineyards & Mercantile at 180 Ohio 61 E., Norwalk and the Founder of Cuisiniers Catered Cuisine & Events in Winter Park, Fla.

Old Cuban Cocktail With Huli-Huli Chicken & Pineapple

Sweet, sour and herbal, the Old Cuban Cocktail is

wonderful with Huli-Huli Chicken & Pineapple, 

our spin on a popular Hawaiian dish.

Ingredients:
¾ oz simple syrup
6 mint leaves
1 ½ oz aged rum
¾ oz fresh lime juice
2 dashes Angostura bitters
2 oz dry sparkling wine such as cava, chilled
Mint leaf to garnish

Directions:

In a cocktail shaker, muddle simple syrup and mint. Add rum, lime juice and bitters. Fill 3/4 full with ice. Shake until ice cold, about 12 seconds. Fine-strain into a chilled large coupe. Top with sparkling wine and stir once. Garnish with mint leaf.    Makes 1 drink

 

Huli-Huli Chicken & Pineapple

A Hawaiian roadside staple, huli-huli chicken is a finger-licking grilled bird basted with a salty-sweet sauce made in part with pineapple juice. It’s fitting then that you should thread the spit with a whole, peeled pineapple too, to eat alongside. Both the chicken and the pineapple are ready at the same time, and extra sauce is served alongside for dunking. If you brine your bird first thing in the morning, it will be ready to put on the fire for dinner. The combination of pineapple, chicken and sauce with a side of rice is aces.   Serves 4 to 6

Ingredients:

3 tbsp (45 mL) salt
3 tbsp (45 mL) sugar
6 cups (1.5 L) water
3 inch (8 cm) length ginger, sliced
1 head garlic, cut in half to expose cloves
1 chicken, 4 lbs (2 kg)
1 tsp (5 mL) black peppercorns
1 large whole pineapple, trimmed and peeled, core intact

Huli-Huli Sauce
½ cup (125 mL) ketchup
½ cup (125 mL) reduced-sodium soy sauce
⅓ cup (80 mL) pineapple juice
¼ cup (60 mL) mirin
⅓ cup (80 mL) packed brown sugar
½ tsp (2 mL) sriracha
3 cloves garlic
2 tsp (10 mL) chopped ginger
¼ tsp (1 mL) sesame oil

Directions:
In a medium pot, combine the salt, sugar, water, ginger and garlic. Bring to a boil, remove from heat, and cool to room temperature. Place chicken and peppercorns in a large resealable plastic bag; pour brine over. Remove excess air, seal bag and refrigerate for 6 to 10 hours.

Set up your gas or charcoal grill for rotisserie cooking and maintain a temperature of 375°F (190°C). Set a drip pan (a disposable aluminum roasting pan is best) half filled with water under where roast will turn. Keep a pitcher of water nearby to refresh water as necessary.

Thread spit through pineapple core lengthwise; set aside.

Remove chicken from brine; pat dry inside and out. Turn wings under and, using a piece of twine, truss them snugly against the body. Using a second piece of twine, tie legs together. Neck end first, thread chicken onto spit and use picks at either end of spit to secure chicken and pineapple snugly together.

Mount in rotisserie brackets and turn rotisserie on. Cook for 1 hour or until thermometer inserted into thigh registers 150° to  155°F (65° to 68°C).

Meanwhile, prepare the huli-huli sauce. Combine all of the ingredients in a small pot over medium heat; simmer for 10 minutes.
Using an immersion blender, purée.

Brush both the pineapple and the chicken with the huli-huli sauce, cook 10 to 15 minutes longer or until internal temperature is 165°F (74°C). Remove both pineapple and chicken to a board, tent chicken with foil and rest for 10 minutes. Carve chicken and  serve with pineapple rounds and extra sauce on the side.   Serves 4 to 6

Margaritas

Margaritas

Cinco de Mayo is calling 

Ingredients:

Homemade Margarita Mix
3 cups water
3 cups sugar
Makes 8 cups.
2 cups fresh lemon juice
2 cups fresh lime juice

Combine water and sugar in a large saucepan. Stir over medium heat until sugar dissolves. Bring to a boil. Cool syrup at least to room temperature.

Mix simple syrup, lemon juice and lime juice. Cover and chill until cold. Keeps 1 week in refrigerator and also freezes well.

Blended Margaritas   My favorite!
Coarse salt and lime wedges
1 1/2 cups Homemade Margarita Mix
1 cup silver or gold Tequila
1/4 cup Triple Sec

Makes 4 to 6.

Directions:
Rub rims of 6 glasses with lime wedges and dip rims in coarse salt. Set aside. 

Combine Margarita mix, Tequila, Triple Sec and ice cubes in blender. (Depending on the size of your blender, you may have to blend half at a time.) Process until well blended. Pour into glasses. Garnish each glass with a lime slice.

The Matador

The Matador

One of the many riffs on a Margarita, The Matador is softer and less boozy than the mother drink, making it far more suitable for midday sipping. If you’re not a fan of tequila, this drink may win you over, though it can also be made with vodka or white rum instead.

Ingredients:

1 cup plus 2 tbsp (250 mL plus 30 mL) 100% agave          

   tequila
2¼ cups (560 mL) pineapple juice
6 tbsp (90 mL) strained fresh lime juice, from 2 or 3
  limes
1 tbsp (15 mL) Simple Syrup (recipe follows)
6 pineapple wedges and 6 trimmed pineapple leaves to
   garnish, optional.

Directions:

1 In a glass pitcher or jar, stir together tequila, pineapple juice, lime juice and Simple Syrup. Cover tightly and refrigerate up to 24 hours in advance.

For each drink, stir the mixture and pour 5 oz into a cocktail shaker. Fill three-quarters with ice. Shake until ice cold, about 10 seconds. Strain into a white wine glass and serve straight up or on the rocks. Garnish with pineapple wedge and/or leaf, making sure tip of leaf is pointing outwards, away from rim of glass.

SIMPLE SYRUP 
Combine equal parts boiling water and sugar, stir until sugar has dissolved, and store in fridge until chilled.

Makes 6 cocktails.

Sparkling Vanilla Lemonade

Sparkling Vanilla Lemonade 

Ingredients
Pitcher
3/4 cup simple syrup
1 cup fresh lemon juice
1 teaspoon pure vanilla extract
1 liter chilled club soda
ice filled glasses

Directions:
Cook in a small saucepan 1/2 cup water with 1/2 cup sugar over medium heat until sugar dissolves, about 4 minutes.  Let stand 10 minutes then add to the pitcher with fresh lemon juice and vanilla extract.

Fill glasses with ice. For maximum fizz, just before serving, fill glasses with sparkling water and add lemon syrup

Homemade Limoncello Recipe

Homemade Limoncello Recipe

I took a cooking class recently with Limoncello used as a flavoring in a trifle.  I found the flavor very pleasant.  I posted the Trifle recipe Lemon Curd Limoncello Trifle With Blackberrys.  Since Limoncello is a liqueur it also can be served over ice as a refreshing drink.  This recipe is quite easy but does take time to mellow.  I plan to try my hand at making a recipe for the fun of it!

*

Use Meyer Lemons for this recipe.  They’re smaller and more sour than a regular lemon and will impart a lighter, more floral flavor to your Limoncello.  Don’t worry, though, if they’re not available a regular lemon will also make a delicious Limoncello.

To prepare simple syrup, mix together equal amounts of sugar and water and bring to a boil just until the liquid bubbles and the sugar has dissolved.  Cool the mixture and store, refrigerated in an airtight container, for up to 1 week.

Ingredients:

5 to 6 medium lemons
2 tablespoons white vinegar
3 cups vodka, whichever brand you prefer
1 to 1-1/2 cups simple syrup

Directions:

Place the lemons in a large mixing bowl or two-handled pot and cover with water (about 2 quarts).  Stir in the white vinegar and soak at room temperature for 30 minutes.

Remove the lemons from the water solution and wipe dry.  Using a vegetable peeler, cut the zest off from the outside of each piece of fruit and transfer to a 1 quart resealable container (you should have about 2 cups of lemon peels).  Note: when taking the zest off the fruit, be careful to only get the colorful yellow skin.  The white layer beneath that – known as the pith – is bitter and will impart an off flavor into your limoncello.

Pour the vodka over the lemon peels, seal the container tightly, and give it a shake.  Place the container in the refrigerator and let it marinate, shaking once a week, for 1 month.  After 1 month, check the color of the vodka; it should be a pale yellow color.  If it’s not, or to get a more potent lemon flavor, continue marinating the mixture in the refrigerator, checking on it once a week, for up to 1 month more.

Carefully strain the infused vodka into a resealable container, discarding the lemon peels.  Stir in the simple syrup, starting with 1 cup and adding more a splash at a time, until the limoncello is as sweet as you’d like.  The limoncello can now be served or sealed and stored in the freezer for up to 3 months.  Makes 3 cups