Tag Archives: lemon juice

SOUTHERN 75

03 Friday Feb 2017

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Judging by the frequency of the commercials that advertise it during televised sporting events, beer is an extremely popular beverage to have on hand when tuning in – whether straight from the can, bottle, glass, or mixed into a cocktail.

SOUTHERN 75

southern 75

6 ounces Pale Ale

2 ounces bourbon

3/4 ounce fresh squeezed lemon juice

1/2 ounce simple syrup

Pour the beer into a chilled glass. In a cocktail shaker, combine the bourbon, lemon juice, and simple syrup with ice, and shake vigorously. Strain the bourbon mixture into the beer.

Enjoy!

Recipe adapted from Garden and Gun, December/January 2014/2015

gardenandgun.com/tag/recipes-0

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YEARS BEGINNING

01 Sunday Jan 2017

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“Year’s end is neither an end nor a beginning but a going on, with all the wisdom that experience can still instill in us” – Hal Borland

Happy New Year!!

YEARS BEGINNING

years beginning

1/2 cup honey

1 (750-ml) bottle Pimm’s No.1

2 1/2 cups gin

2 cups curacao

2 cups fresh lemon juice

1 1/2 cups aquavit

1 (750-ml) bottle sparkling white wine

1 lemon, thinly sliced, studded with cloves

Dissolve honey in 1/3 cup hot water. Chill syrup until cold.

Combine Pimm’s, gin, curacao, lemon juice, aquavit and honey syrup in a large pitcher and chill 2 to 6 hours.

Place lemon slices into martini glasses, pour cocktail into glasses and top with sparkling wine.

Enjoy!

FRUIT COOLER and APPLE AND PEAR SANGRIA and SWEET TEA SPRITZER

29 Friday Jul 2016

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The friends we vacation with every summer on the houseboat are always willing to try a new cocktail – which I am thrilled about and appreciative of, as I love to find interesting recipes and mix, blend and stir them up to share.

FRUIT COOLER

fruit cooler

1 (10-ounce) box frozen strawberries in syrup, thawed

3 cups ice

1 cup blueberries

1 banana

1/2 cup vodka

1/2 cup pineapple juice

1/4 cup cream of coconut

Puree strawberries in a blender until smooth. Add ice, blueberries, banana, vodka, pineapple juice and cream of coconut. Process until smooth. Pour into glasses.

Enjoy!

Recipe adapted from Southern Living, July 2007

www.southernliving.com/

APPLE AND PEAR SANGRIA

apple and pear sangria

2 (750ml) bottle Pinot Grigio

1 cup pear flavored vodka

1 cup fresh mint leaves

1 Granny Smith apple, cored and thinly sliced

sparkling wine

In a large pitcher, stir together Pinot Grigio, vodka, mint and apple slices. Cover and refrigerate for an hour. Pour into glasses and top with sparkling wine.

Enjoy!

Recipe adapted from Entertain Celebrate Decorate magazine

www.celebratemag.com/

SWEET TEA SPRITZER

sweet tea spritzer

Stir together 2 cups cranberry juice, 1 cups sweet-tea flavored vodka, and 1/2 cup fresh lemon juice in a large pitcher. Stir in ice cubes. Pour into glasses and top with seltzer.

Enjoy!

Recipe adapted from Southern Living, June 2012

www.southernliving.com/

PUNCH ROMAINE

15 Friday Apr 2016

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The celebration of our 15 year Wedding Anniversary just happened to coincide with a Chef’s Tasting Dinner at the Winthrop Rockefeller Institute on beautiful Petit Jean Mountain. We didn’t hesitate to hire a sitter and make the two and a half hour drive for the incredible 11 course meal, which also included unlimited sparkling wine, overnight accommodations and a Continental breakfast the next morning.

Guests were invited to travel back in time to 1912, and encouraged to dress in theme (one gentleman appeared in an old-fashioned striped swimsuit and life preserver), where we enjoyed a recreation of the final dinner served in the First Class Salon on board The Titanic, following a promenade around the RMS Titanic exhibit and hearing the dinner announced by a bugler, playing the same call used by every ship in the White Star Line fleet.

Filet Mignon Lili with Potatoes Anna

Filet Mignon Lili with Potatoes Anna

Chocolate Painted Eclairs with French Vanilla Cream

Chocolate Painted Eclairs with French Vanilla Cream – just two of the delicious tastings we enjoyed

In the adorable book of recipes we were given to take home, the only course we didn’t sample and experience was the Punch Romaine, so I made the cocktail at home to taste and enjoy.

PUNCH ROMAINE

punch romaine

2 cups sparkling wine

1 cup white wine

1/3 cup fresh orange juice

2 tablespoons fresh lemon juice

2 tablespoons white rum

ice

simple syrup

Combine sparkling wine, white wine, orange juice and lemon juice, add simple syrup to taste. Shake with ice, pour into a martini glass, drizzle with rum.

Enjoy!

Recipe adapted from The Winthrop Rockefeller Institute Culinary Kitchen

rockefellerinstitute.org/

TELEFONINO and AWRY ONE and LA ROSA BONITA

17 Friday Jul 2015

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A Negroni is one of my very favorite cocktails, and these three cocktails are a lovely twist on the delicious, bitter Italian aperitif.

TELEFONINO

telefonino

25 ml amaro

25 ml campari

15 ml vermouth

15 ml lemon juice

orange zest to serve

Pour the ingredients over ice in a rocks glass, stir once and garnish with orange zest.

Enjoy!

Recipe adapted from Jamie Magazine

www.jamieoliver.com/magazine/

AWRY ONE

awry one

1 1/2 ounces rye whiskey

1/2 ounce Campari

1/2 ounce lemon juice

1/4 ounce simple syrup

2 dashes orange bitters

mint sprig

Shake liquid ingredients with ice and strain into a coupe. Garnish with mint.

Enjoy!

Recipe adapted from The Wall Street Journal, July 2012

www.wsj.com/public/page/magazine-food.html

LA ROSA BONITA

la rosa bonita

1 ounce Campari

1 ounce tequila

1 ounce Lillet Rose

3 dashes grapefruit bitters

In a cocktail shaker, stir all ingredients with ice until cold. Strain into a glass filled with ice.

Enjoy!

Recipe adapted from Rachael Ray Magazine, May 2014

www.rachaelraymag.com/

 

RED WHITE AND BLUE SANGRIA

03 Friday Jul 2015

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A pretty, patriotic cocktail to share on the Fourth!

RED WHITE AND BLUE SANGRIA

red white and blue sangria

1 bottle white wine

1/2 cup triple sec

1/4 cup vodka

1/4 cup fresh lemon juice

2 tablespoons agave nectar

3/4 cup blueberries

3/4 cup hulled and sliced strawberries

3/4 cup raspberries

Combine all ingredients in a large pitcher and stir well. Cover and refrigerate. Serve over ice.

Enjoy!

Recipe adapted from The Morning News, July 2008

SIDECAR

27 Friday Feb 2015

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I was relaxing with my husband after a long day, and mixed this beautiful and delicious cocktail to enjoy, infusing the evening with even more warmth and ease.

SIDECAR

sidecar

ice

1 3/4 ounces cognac

3/4 ounce Grand Marnier

3/4 ounce fresh lemon juice

1/4 ounce simple syrup

dash of orange bitters

1 orange twist, for garnish

Fill cocktail shaker with ice. Add the cognac, Grand Marnier, lemon juice, simple syrup and bitters and shake well. Strain into a chilled coupe and garnish with the orange twist.

Enjoy!

Recipe adapted from Food and Wine, April 2012

www.foodandwine.com/recipes

LAVENDER NEGRONI and AVIATION

19 Friday Dec 2014

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We served these gin based cocktails, along with appetizers, at the start of a dinner we had donated at a charity event.

Once our guests had their fill of pickled shrimp and cheese with house made savory shortbread, we ushered them downstairs to the wine cellar, where we served the rest of their meal.

LAVENDER NEGRONI

lavender negroni

MAKE LAVENDER ICE

In a saucepan, bring 1 quart of water to a boil with 4 teaspoons of dried lavender flowers, remove from heat and let steep 5 minutes. Strain through a fine mesh sieve into a large ice cube tray and freeze solid.

MAKE COCKTAIL

In a mixing glass, stir 1 ounce gin, 1 ounce Campari and 1 ounce Campano Antica Sweet Vermouth with regular ice, then pour over a lavender ice cube in a rocks glass.

Enjoy!

Recipe adapted from The Wall Street Journal, August 2013

online.wsj.com/public/page/magazine-food.html

AVIATION

aviation

1 1/2 ounces gin

1/2 ounce fresh lemon juice

1/2 ounce Creme de Violette

1 teaspoon maraschino liqueur

Stir all ingredients with ice and strain.

Enjoy!

Recipe adapted from Rothman and Winter Creme de Violette

www.alpenz.com/images/poftfolio/violettefacts.htm

ASPARAGUS AND SMOKED SALMON SALAD – FAYETTEVILLE PILATES AND BARRE

04 Thursday Dec 2014

Posted by in Recipes, Salad

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I assembled this Asparagus and Smoked Salmon Salad before we left for the Thanksgiving break, in an attempt to use up what we had in the refrigerator.

Although the salad we ended up with and ate for dinner may not have followed the measurements in the recipe exactly, it was still a wonderful, tasty combination of ingredients.

ASPARAGUS AND SMOKED SALMON SALAD – FAYETTEVILLE PILATES AND BARRE

salmon and asparagus salad1 pound of fresh asparagus, trimmed and cut into 1 inch pieces

1/2 cup pecan pieces

2 heads red leaf lettuce, rinsed and torn (I had arugula in the refrigerator, so thats what I used)

1/2 cup frozen green peas, thawed

1/4 pound smoked salmon, cut into 1 inch chunks

1/4 cup olive oil (I added less)

2 tablespoons lemon juice

1 teaspoon Dijon mustard

1/2 teaspoon salt

1/4 teaspoon pepper

a couple of anchovies

Bring a pot of water to a boil. Place asparagus in the pot, and cook for 5 minutes, just until tender. Drain and set aside.

Place the pecans in a skillet over medium heat. Cook for 5 minutes, stirring frequently, until lightly toasted.

In a large bowl, toss together the asparagus, pecans, lettuce or arugula, peas and salmon.

In a separate bowl, mix the olive oil, lemon juice, Dijon mustard, salt, pepper and anchovies. Toss with the salad or serve on the side.

Enjoy!

Recipe adapted from Allrecipes

allrecipes.com/…/asparagus-and-smoked-sal…

Torino Cocktail

19 Thursday Jun 2014

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Campari is currently my liqueur of choice – I love it over ice or mixed into a cocktail.

TORINO

3/4 ounce gin

1/2 ounce sweet vermouth

1/2 ounce campari

3/4 ounce lemon juice

1/2 ounce agave nectar

Combine all ingredients. Shake vigorously. Strain into a glass over ice. Finish with a splash of bitters.

Enjoy!

Recipe adapted from The Wall Street Journal, January 2011

topics.wsj.com/subject/R/recipes/3697‎