Bourbon Iced Tea

bourbon_sweet_tea

 

Is there anything more Southern than sweet tea and bourbon? Well, what if you were to mix these two together that make the  ultimate Southern sipper. Pretty ingenious, right? Well this cocktail is prefect for a Sunday brunch or just simply enjoying it on a porch on a summer day…..but remember you must be over 21 to enjoy this refreshing cocktail.

 

 

Makes 1 large pitcher, serves 6 – 8

Ingredients:
Mint Simple Syrup:
1/2 cup sugar
1/4 cup fresh mint leaves

For the tea:
3 cups water
2 or 3 black tea bags of good-quality black tea, such as City Harvest Black Tea

For the Cocktail:
1 lemon, sliced into wedges
1 lime, sliced into wedges
1 orange, sliced into wedges
1 cup Woodford Reserve® Bourbon
Orange slices
Ice cubes, for serving
Fresh mint sprig, for garnish
Lemon wheels, for garnish

Directions:
For the mint syrup: Combine the sugar and 1/2 cup water in a small saucepan and bring to a boil. Cook until the sugar has melted. Stir in the mint and let steep 30 minutes. Strain the mint leaves and set aside.

To make the tea: Combine the water in a small saucepan and bring to a boil. Pour the mint syrup into a large jar. Add the tea bags to the jar and let steep for 5 to 10 minutes, depending on how strong you want your tea. If you like your tea very strong, leave the bags in the tea for 8 to 12 hours or overnight in the refrigerator, if desired.

Remove the tea bags and add the lemon, lime, and orange wedges. Pour in the bourbon. Cover the jar and chill.

For the cocktail: Rub the orange slice around the rim of highball glass and fill with ice. Pour the cocktail over the ice and garnish with the mint sprig and a lemon wheel.

A note on serving: Avoid adding ice directly to the pitcher, as it will dilute the cocktail.

Advertisements

Roasted Shrimp Salad

35465311_1701627826553028_3034784682597154816_o (1)

Summer cooking is all about keeping cool, and you can do just that with this herbaceous shrimp salad that can be served as an appetizer or as a main course. Feel free to add you own special twist with different herbs and citrus flavors.

Serves 6

Ingredients:
1 large seedless cucumber
2 pounds of 16-20 count raw shrimp, shelled and deveined
1 firm avocado
1 lime, juiced
2 cloves garlic, minced
1/4 cup fresh mint, chopped
2 Tablespoons cilantro, chopped
1 Tablespoon fresh chives, snipped
Kosher salt, to taste
Freshly ground black pepper, to taste

Directions:
Preheat the oven to 450 ° F.

Chop the cucumber into 3/4 inch quarter chunks. Place the chunks in a colander and toss them with a pinch of salt or two. Place the colander over a bowl and allow the cumbers to stand for 20 minutes. After salting, remove the cucumbers from the colander and pat dry with clean paper towels, add to a salad bowl and set aside.

Line a large rimmed baking sheet with parchment paper. Pour the shrimp onto the baking sheet and drizzle with 1 tablespoon olive oil. Toss the shrimp in the oil and spread them out on the baking sheet. Sprinkle generously with salt and pepper.

Roast the shrimp in the oven for 5-7 minutes, until pink. Cool the shrimp on the baking sheet.

Meanwhile, chop the avocado in 3/4 inch chunks. Add the avocado, minced garlic, chopped mint leaves, cilantro and chives into the salad bowl with the cucumber chunks. Pour the lime juice and 1 tablespoon olive oil over the salad and toss well to coat. Taste, and adjust with alt and pepper as needed.

Cover and place in the refrigerator and chill until ready to serve. Garnish with avocado slices and cilantro sprigs, if desired.

Cook’s Notes:
Cucumbers, with their delicate flavor and translucent flesh by nature are very watery. For the most part, it you are planning to combine them with any other ingredients, use the best variety of seedless cucumbers available to you.

Then, you must salt them to draw out as much liquid as possible. If you skip this step, a puddle of near-flavorless liquid will form quickly at the bottom of your salad bowl, your dip or soup will separate like curdled mayonnaise.

But if you can only find the kind with seeds, make sure, you must eviscerate them, cut them open length wise and scoop out the seeds with a spoon. Why, you may ask? Well, cucumber seeds, tend to springy, and evasive, will ruin the texture of any salad, soup, or dip.

To salt cucumbers, begin by lining a colander with paper towels, add the cut up cucumbers to the colander and light salt them. Allow them to stand for 20 to 25 minutes, then remove from the colander and pat dry with paper towels and you are good to go to use them as you please in your recipes.

Hello Friends!

All photographs and content, excepted where noted, are copyright protected. Please do not use these photos without prior written permission. If you wish to republish this photograph and all other contents, then we kindly ask that you link back to this site. We are eternally grateful and we appreciate your support of this blog.

Thank you so much!

Protected by Copyscape


Honeydew Melon, Lemon Basil and Lime Sorbet

sorbet (1).png

Photo Credit: Pamela Ellgen, 2013

Adapted from
Pamela Ellgen
Ediblephoenix.ediblecommunities.com
May 15, 2013

Ingredients:
1 whole Honeydew melon, peeled, seeded and roughly chopped
1/2 cup lemon basil leaves
1/4 cup simple syrup
Juice of 1 lime
Very small pinch salt

Directions:
Pulse all the ingredients in a high-speed blender until smooth. Chill in refrigerator, then place into an ice-cream maker and follow the manufacturer’s instructions. Store covered in the freezer until 15 minutes before you’re ready to serve, then set on the counter to allow the sorbet to soften slightly.

Cook’s Notes:
If you do not have an ice cream maker, no problem! Simply pour the mixture onto a cookie sheet and freeze until set.  Remove the frozen mixture from the freezer and break it up using a wooden spoon. Place the frozen pieces in a food processor and blend until until smooth.  Repeat the process of freezing and blending  again for an ultra smooth consistency.