Smokey Maple Margarita

Smoky Maple Margarita

Ingredients

Smoky Maple Simple Syrup:

• 1/4 c. maple syrup
• 1/4 c. water
• 1/2 tsp. smoked paprika
• 1 pinch salt

For Rimming the Glasses:

• 1 T. smoked or flaky sea salt
• 1 T. raw sugar
• 1/4 tsp. smoked paprika

For the Margaritas:

• 1 1/2 c. orange juice freshly squeezed or high quality refrigerated
• 1/3 c. lime juice
• 4 1/2 oz. blanco tequila
• 1/4 c. smoky maple simple syrup

Instructions

To make the Smoky Maple Simple Syrup:

• Heat the maple syrup, water, paprika and salt in a saucepan over medium heat, sirring occasionally, until it starts to simmer. Then cool to room temperature before using. The Simple Syrup can be made ahead of time and stored in the refrigerator.

To make the Margaritas:

• Stir the orange juice, lime juice, tequila and maple simple syrup together in a pitcher.
• Mix the sea salt, sugar and smoke paprika on a small, flat plate. Smear a bit of maple syrup onto the rim of each glass. Dip the glasses into the salt and sugar mixture.
• Put ice cubes into each glass. Divide the margarita mixture between the glasses, stir and serve.

Quinoa Salad with Lime Dressing

 

Quinoa Salad with Lime Dressing

Ingredients

• 1 c. quinoa
• 1/2 c. frozen corn thawed
• 1/2 c. frozen edamame thawed
• 1 shallot finely diced
• 1/2 c. black beans drained and rinsed
• 1 c. cherry tomatoes halved
• 1 avocado diced

Lime Dressing:

• 3 T. extra virgin olive oil
• 2 tsp. grated lime zest
• 3 T. lime juice
• 1 tsp. honey
• 1/2 tsp. chili powder
• salt and pepper to taste

Instructions

• Rinse the quinoa and drain. Cook with 2 cups of water. Bring to a boil and let simmer, covered. Remove from heat when tender. Allow to cool slightly.
• While the quinoa cooks, make the dressing. Combine the olive oil, lime zest, lime juice, honey, chili powder, salt and pepper. Whisk to combine.
• When the quinoa has cooled, combine it with the corn, edamame, shallot, black beans, tomatoes and avocado. Stir gently to combine. Add the dressing and stir again. Refrigerate and serve cold.

Melted Peaches with Blueberry Scone Topping

 

Melted Peaches with Blueberry Topping

Ingredients

• 2 lb. frozen sliced peaches
• 1/3 c. brown sugar
• 6 T. cornstarch
• 1 tsp. ground cinnamon
• 1 tsp. lemon juice
• 1 2/3 c. flour
• 3 1/2 T. sugar
• 1 1/2 T. baking powder
• 1/4 tsp. salt
• 6 T. butter chilled And cut into pieces
• 1 1/2 c. blueberries
• 1/2 c. heavy cream

Instructions

• Preheat the oven to 350 degrees. Grease a 9” x 13” baking dish.
• Combine the peaches, brown sugar, cornstarch, cinnamon and lemon juice. Let rest while making the scone topping, stirring occasionally.
• Whisk together the flour, sugar, baking powder and salt in a large bowl. Use a pastry cutter to blend the butter into the flour mixture until it resembles coarse crumbs. Stir in the blueberries then the cream. Stir until the dough comes together.
• Pour the peach mixture into the baking dish. Sprinkle with scone mixture on top. Sprinkle with 2 teaspoons sugar. Bake for 1 hour at 350 degrees. Remove from oven and let cool slightly before serving.

Campari Fennel Apertif

 

Campari Fennel Apertif

Ingredients

• 1/4 c. fennel fronds
• 3 slices lemon
• 3/4 oz. Campari
• 1/2 oz. simple syrup
• 2 oz. Prosecco
• 2 inch lemon peel twist
• 1 small fennel frond for garnish

Instructions

• In a cocktail shaker, combine the fennel fronds, lemon slices, Campari and simple syrup. Muddle for 1 minute. Add ice and shake. Strain the drink over an ice-filled rocks glass. Top with Prosecco. Garnish with 1 fennel frond and the lemon peel.

Homemade Biscuit Mix

Homemade Biscuit Mix

Ingredients

• 6 c. flour
• 2 T. baking powder
• 1 T. salt
• 1 c. shortening

Instructions

• Put the flour, baking powder, salt and shortening in a bowl. Use a pastry cutter to cut the Ingredients together.
• Store the mixture in an airtight container at room temperature.

 

Strawberry Negroni

 

Strawberry Negroni

Ingredients

• 1/4 c. chopped strawberries
• 1 1/2 oz. Campari
• 1 3/4 oz. sweet Vermouth
• 3 dashes aromatic bitters
• Prosecco To taste

Instructions

• Muddle the strawberries in a cocktail shaker. Add Campari the muddle again. Add ice to the shaker. Pour in the vermouth and add the bitters. Stir until very cold. Strain and pour into a rocks glass. Top with chilled Prosecco.

Buttermilk Pancakes

 

Buttermilk Pancakes

Ingredients

• 1 3/4 c. flour
• 2 tsp. sugar
• 1 1/2 tsp. baking powder
• 1 tsp. baking soda
• 1 tsp. salt
• 2 c. buttermilk
• 2 large eggs
• 1/4 c. butter melted

Instructions

• In a large bowl, stir together flour, sugar, baking powder, baking soda and salt.
• In a separate bowl, whisk together buttermilk and eggs. Gradually stir the buttermilk mixture into the flour mixture. Gently stir in the melted butter. The batter will be lumpy but that is okay. Don't stir any more than necessary to combine the ingredients. Let stand 5 minutes.
• Pour about 1/4 c. batter onto a hot (350 degrees) lightly oiled griddle. Cook the pancakes 3 to 4 minutes or until the tops are covered with bubbles and the edges look dry and cook. Flip over and cook 3 to 4 minutes or until golden brown. Serve immediately or keep warm in a 200 degree oven for up to 30 minutes.

Notes

These are the best pancakes I have ever made. If you want to add ingredients, try fresh blueberries, sliced bananas, granola or mini chocolate chips. Just sprinkle the ingredients on the pancakes right after you pour the batter on the griddle.

Hashbrowns Bake with Eggs and Smoked Salmon

Hashbrowns Bake with Eggs and Smoked Salmon

8 oz. cream cheese, room temperature
1/2 c. whole milk
3 T. butter, melted
1 bag (30 oz.) frozen shredded hash browns, thawed
1/4 c. thinly sliced shallots
6 oz. smoked salmon, flaked
6 eggs

Preheat the oven to 375 degrees. Grease a 9" x 13" baking dish. In a mixer, combine the cream cheese, milk and butter until smooth.
In a large bowl, combine the hash browns, cream cheese mixture, shallot and salmon. Season with salt and pepper. Transfer to the baking dish; smooth the top. Using a ladle, make 6 shallow indentations in the hash browns. Bake until the edges are brown, about 45 minutes.
Remove the casserole from the oven. Preheat the broiler. Crack an egg into each indentation and season with salt and pepper. Broil until the eggs are done to your liking. Cut into squares and serve.

Coconut Milk Pancakes

 

Coconut Milk Pancakes

Ingredients

• 2 c. flour
• 2 T. sugar
• 4 tsp. baking powder
• 1/2 tsp. salt
• 2 c. light coconut milk
• 3 T. canola oil
• 2 eggs

Instructions

• Combine the flour, sugar, baking powder and salt in a large bowl.
• Whisk together the coconut milk, canola oil and eggs. Add to the dry ingredients. Stir just enough to combine.
• Cook as usual for pancakes.

Pimento Cheese Dip

 Pimento Cheese Dip 

2 c. shredded sharp cheddar cheese
2 c. shredded extra sharp cheddar cheese
1 c. finely chopped drained pimientos
1/2 c. mayonnaise
1/2 tsp. celery salt

Mix all the ingredients in a large bowl. Season with salt and pepper.

Can be made up to 3 days ahead. Cover and chill.

Serve with crackers and/or celery sticks. This also makes a great grilled cheese sandwich on whole wheat bread.

Dark Cherry Coffeecake

 

Dark Cherry Coffeecake

Course: Breakfast

Keyword: cherries,coffeecake,breakfast

Ingredients

• 1 1/2 c. sugar
• 1 T. lemon zest
• 2 large eggs
• 2 c. flour
• 1/2 tsp. salt
• 1 c. butter melted
• 2 tsp. vanilla
• 2 tsp. lemon juice
• 1 1/2 c. bing cherries pitted and cut in half
• 1/2 c. sliced almonds
• 1 T. brown sugar

Instructions

• Set the eggs out so they can come to room temperature. Butter a 9” round baking pan. Preheat the oven to 350 degrees.
• In a large bowl, mix the sugar and lemon zest. Add the eggs one at a time, whisking after each one. Stir in the flour and salt.
• Set aside 3 T. of the melted butter for the topping. Add the remaining melted butter to the flour mixture. Mix well. Add the vanilla and lemon juice. Stir until combined. Pour the batter into the prepared baking pan. Top with the pitted and cut cherries.
• In a small bowl, mix the reserved 3 T. melted butter, the almonds and the brown sugar. Sprinkle this mixture over the cherries. Bake for 40 to 45 minutes or until a toothpick inserted in the center comes out clean. Cool at least 10 minutes before cutting.