Grown up blueberry lemonade

In case you didn't get the memo fools, summer is here. My friends and I spent the Fourth of July weekend enjoying these grown-up blueberry lemonades.

And they are delicious and easy. But to make them you're going to need to think a couple of days ahead. 

Start with the blueberry vodka from yesterday's post.  Add ice, your syrupy good vodka and your lemonade of choice (mine happens to be Newmans own). 

Add a little more lemonade on top, stir and drink fast before your friends steal it from you!  

Blueberry Vodka

Want to be the hit of the party?  Show up with a bottle of this stuff: 

And, as always, it's easy.  All you'll need is a bag of frozen blueberries (I personally recommend Wymans Frozen wild Maine blueberries), a large mason jar or other covered type pitcher or jar and your favorite unflavored vodka.  

Place the frozen blueberries into the clean jar, cover with vodka, close the top and shake.  Leave the jar on your counter or in the fridge and give it a good shake every time you pass by. (Make sure the top is secure because vodka is a solvent and is going to remove all the 'blue' from the blueberries which I imagine will stain). 

After a day or two you'll notice that the blueberries have given up their color and turned rather white

Have a little taste. If you think it's got enough flavor then strain the vodka back into the original container using a funnel and sieve to keep out the now wasted blueberries.  Resist temptation to eat the blueberries. They have no flavor anymore- it's all in your booze. 

Toss the vodka into the freezer and pull it out to the amazement of your friends next time they're over.  One of the best uses in my humble opinion is in a delicious grown up blueberry lemonade.  

Check back tomorrow for the recipe! 

Ina's guacamole

I like Guacamole.  Who doesn't?!?  Except people who are allergic to Avocados I guess... Anyway, I've tried quite a few recipes and I have to say that the best I've ever found is by Ina Garten, The Barefoot Contessa.  And here is her recipe:

 

Ina Garten's Guacamole

Makes approximately 3 cups

 

Ingredients

• 4 ripe Hass avocados
• 3 tablespoons freshly squeezed lemon juice (1 lemon)
• 8 dashes hot sauce (recommended: Tabasco)
• 1/2 cup small-diced red onion (1 small onion)
• 1 large garlic clove, minced
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1 medium tomato, seeded, and small-diced

 

Cut the avocados in half, remove the pits, and scoop the flesh out of their shells into a large bowl. (Ina recommends using your hands.) Immediately add the lemon juice, hot sauce, onion, garlic, salt, and pepper and toss well. Using a sharp knife, slice through the avocados in the bowl until they are finely diced. Add 2/3 of the tomatoes. Mix well and taste for salt and pepper.  Top with the last 1/3 of tomatoes and enjoy!

 

Yum.

 

Caprese Salad

While the lazy days of August are past us at this point that doesn't mean it's too late to enjoy some of our favorite summer treats!  For example, the vines are still heavy with all kinds of gorgeous heirloom tomatoes.

So take advantage of these last amazing gifts of the season and make a lovely Caprese salad. Do it. . . Do IT!

Caprese Salad

Heirloom tomatoes
Fresh Mozzarella (in water please!)
Fresh Basil

Cut the tomatoes and Mozzarella into shapes that both make you happy and are reasonable to eat then plate them up with some fresh Basil.  (or not- I didn't have fresh when I made this salad and it was still yummy!)  It's that easy.

TGIF Sangria

Sit back and pay attention because this next recipe is going to change your life!

Ok, maybe not change your life but maybe it'll make your next party that much simpler (and cheaper too now that I think of it. . .) This Sangria recipe is guaranteed to be the best you've ever tasted. No more of the funky Sprite infused stuff. This is a family recipe that will make a believer out of anyone who tastes it.

The Modern Bon Vivant's Sangria

Ingredients

1 jug Carlo Rossi Sangria Wine (trust me it will be good!)
Fruit of your choice- I recommend peaches, pears, plums etc but must include at least 1 apple
2-4 Tbsp Pure Maple Syrup
Optional-Carbonated Water

Dice the fruit into 1/2 inch or smaller pieces and place into the container you will be serving the sangria from or back into the jug (pour off enough wine so that the jug does no overflow). Fill with the wine and add the maple syrup to taste but at least 2 Tbsp.

Mix the fruit with the wine and it is ready to go although it is much better if it sits refrigerated for up to 24 hours. You can stretch this beverage out by adding carbonated water at the last minute to your pitcher or even to the individual glass if you'd like.

Garnish with fruit or just enjoy as it is.  Make lots because it disappears fast...

TGIF- Frozen Green Apple Martini

So, if you've been following along for the past couple of days you'll know that we have been heading on a longish slowish road toward the Frozen Green Apple Martini.  But its worth it!  You're going to to love this recipe.  However, as my Dad pointed out, the first line of the recipe has to be something like 'Start with $600 worth of equipment...'  So, not for everyone but if you happen to have these gadgets lying around then you'll be loving this!

Worst picture ever.  This is what happens when you portion these 4 drinks into 2 large glasses...

Frozen Green Apple Martini

Makes 2-4 depending on pourer

 

3 pounds Granny Smith Apples, washed but not peeled

1 Lemon

1/4 cup Simple Syrup

4 shots of Vodka

  

 

Slice the flesh from the core of the apples and make sure that the chunks are small enough to fit into your juicers slot but not so small that it takes all day.  You're juicing these after all... If you are able to cut quickly then you can do the whole 3 pounds then begin juicing.  But if you're a slower slicer, you should do the job in parts as the slices will turn brown and change the color of the juice.

 

 

Slice the lemon in half and squeeze juice directly into the green apple juice and stir.  The lemon juice will help keep the apple juice from changing color.  Do not put the lemon through the juicer as most juicers are centrfugal and will add lemon peel and pith into your juice.  The peel won't hurt but the pith is bitter and will affect the taste of the juice.

 

Now on to the frozen part of our day!  Take the apple juice and place it into the bowl of your favorite ice cream maker.  Here is mine.  Isn't she pretty?

 

 

Freeze the green apple juice according to the instructions on your Ice Cream Maker.  Then place in freezer to further solidify.  When the sorbet is finished, place into blender with the vodka and blend until smooth.  Try to remember to take a picture before drinking the whole thing.

 



Enjoy!



Lobster Roll

I love lobster. The end. In all of those childhood games of 'if you were on a deserted island and you could only pick one food' mine was always lobster. And all those kids out there who laughed and said pizza, now that you've grown up I bet you realize I was right after all!

You wouldn't want to run into this guy in a dark alley.  2.5 pounds of steamed Maine badass!

But sometimes we buy a lobster so big just can't eat it all in one sitting. Then what? Then we sleep extra soundly because we know that tomorrow's lunch will be this:

The Perfect Lobster Roll. AKA Buttery Goodness
makes 1 perfect roll.  Can, and probably should, be doubled, tripled etc

At least 4 oz of steamed, chopped Maine Lobster meat
Mayo and Dijon mustard to taste
Top Split Hot Dog bun
Unsalted Butter
Salt and Pepper to taste


Remove meat from steamed lobster. I've never tried this with meat still warm from cooking as I think it's better to use room temperature or even chilled lobster. Cut meat into large bite sized chunks. This is luxurious meal and tiny mince just won't do here.  Personally, I choose to just add good mayo, salt and pepper to my lobsters but some others like a touch of Dijon mustard mixed into the mayo too. To each his own!

However, under NO circumstances do I add celery or any other such junk. I recognize the crunch argument but really, celery is just added at restaurants to stretch out the meat and reduce their costs. They sold you that crunch line to cover their deception.

Anyway one critical addition to the mayo and meat is enough of the lobsters own natural juices to thin the mayo a bit. This way not only do you avoid gloppy mayo, but also add a little more flavor of the sea to your mixture. Yum.

Once the meat is prepared, melt some butter in a frying pan over medium heat.

Once melted, add a top sliced hot dog bun. Unless you're in an area of the country that does by have top sliced, you have no excuse to go with a side sliced bun. Period.  Allow the soft sides of the bun to become golden brown and slightly crispy as it absorbs the butter.

 Then fill with the lobster mixture and enjoy!  I'll be right over.

 

 

Corn salad with Smoked Gouda

This is one of my favorite creations of all time. Lovely grilled veggies mixed with smoky creamy Gouda. What's not to love? Best part? Left over grilled veggies are just as good, if not better than fresh in this recipe so it's a great way to recycle leftovers.

Corn Salad with Smoked Gouda

6 ears corn
1 red bell pepper
1 onion (here I used a red onion for color)
1 zucchini
1 large carrot
2-3 oz smoked Gouda, grated or diced finely

Clean all vegetables. Shuck the corn. Peel the carrot and cut the carrot and zucchini into 1/4 inch thin strips. Take the top and root end off the onion, peel the outer layer and slice into 1/2 inch slices. Place each slice of onion in aluminum foil. Cut the pepper from stem to bottom and remove the seeds and core.

Place all veggies on the grill and cook until soft turning halfway through. 20 minutes for the onion, 10 min for most others but check frequently as grill temps vary.



While the veggies grill, grate or finely dice the smoked Gouda.

mmm gouda!

 

After the veggies are done, allow them to cook enough to allow handling then dice into 1/4 inch cubes.

With the pepper, remove the charred skin prior to dicing.

Use a corn skimmer to release the kernels or carefully slice them off the cob with a knife.

 Combine all chopped veggies with the cheese, salt and pepper in a large bowl. Mix thoroughly.

If the heat of the diced veggies does not melt the cheese, place in microwave for 30 seconds to encourage the cheese to melt. Add salt and pepper to taste.

Enjoy!!

Popovers

For me, popovers are the stuff of dreams. I can recall the scent of baking popovers wafting up to my room as a child and it always signaled the beginning of a great weekend. I also have very fond memories of strawberry butter smeared popovers at the Jordan Pond house in Acadia National Park. Yum.

This amazing picture came from inarges

This one too.  Thank you inarges!

The thing about popovers is that they're very versatile- happily served at either breakfast or aside a lovely roast during dinner. But they can also be really hard to make. Over the years I've invested in quite a few popover mixes and pans but without finding any one solution that was reliable. Until I went to my moms cookbook, that is. Leave it to good old Fannie Farmer!

Popovers

As published in The Fannie Farmer Cookbook by Marion Cunningham, Thirteenth Edition, 1990. (you know you're good when your cookbook is updated 12 times over the course of 100 years) The Fannie Farmer Cookbook: Anniversary

Makes 5 to 10 depending on size of muffin tin used.

According to Fannie Farmer, the secret to great popovers is to start with a cold oven. I agree!

2 eggs
1 cup milk
1 tbsp butter, melted
1 cup flour
1/4 tsp salt

Mix all ingredients in a bowl.  Avoid over mixing as that will develop the gluten and make the popovers yucky. Half fill the cups of a Muffin or popover pan and place into a cold oven. Set the heat to 450 and bake for 15 min. Them reduce the heat to 350 and bake for another 15-20 min. Test one before removing it from the pan. It should be crisp outside but moist and tender inside. Enjoy!

I'm forever in the process of perfecting a strawberry butter recipe.  When I do, you'll be the first to know.

Ashleys Amazing Roasted Figs

My friend Ashley is a culinary genius.  Not the 'I can cook anything my favorite Cookbook author publishes' kind of genius.  More like the 'Wouldn't this little twist make an awesome thing even better' type.    It's like she's a food psychic.  She can see what something yummy needs to make it really delicious.  It's a gift.  And, fortunately for Ashley's friends, it's a gift that she's always ready to share.  Yum.  Today for your consideration, I present Ashley's Amazing Roasted Figs.

But that seems so familiar you might say.  Doesn't the Barefoot Contessa or someone do something like that?  Well, sort of.  But I assure you that as much as I adore Ina, Prosciutto wrapped figs existed long before her recipe evolved.  Ashley's figs are different from most in that she skips the honey, adds a splash of delicious balsamic vinegar and later presents with a small bowl of goat cheese should any takers choose to go over the top and dress these babies with a dollop of Chevre.   Ashley's deliciousness was more likely inspired by her recent trip to Italy than any particular cookbook. She's cool like that. It's good to have friends.  Especially ones like Ashley.  Seriously.

To make Ashley's Amazing Figs you will need some ripe, Black Mission Figs.  Cut each fig in half through the stem end straight down to the bottom.  Line the sliced figs cut side up on a baking sheet.  Don't they look yummy already?

Then you take these beauties and drizzle them with a little Balsamic Vinegar.  Oops I'm already drooling a little.  Embarassing.

Next you wrap each little jewel with the finest wisp of real, honest to goodness Prosciutto di Parma.  This is no time for imitators!

Once all of the figs are wrapped, place them under the broiler until the prosciutto is crispy and the figs are warm.  Wouldn't it have been great if I'd gotten a picture of this step instead of going off to pour myself a glass of wine?

Lastly, arrange the crispy wrapped figs on a beautiful platter around a small bowl of your favorite plain (as in unflavored, not boring) goat cheese.  Encourage your friends and family to place a small dollop of said goat cheese atop any roasted figs that you yourself have not already gobbled.  Oh, on that note, make sure you prepare plenty so that there are some for the guests after you 'sample' a dozen or so.  Otherwise you'll be left with an empty platter and, quite frankly, a bunch of pissed off people.  Sharing is caring folks.

Sorry about the lack of photos for the latter half of this recipe.  I blame the wine but I'm pretty sure that Ashley is on to my real plan which is that she's going to have to make them AGAIN so that I can properly complete this report.  She may be the cool, talented friend but in the sneaky department I reign supreme!

Electric blue lemonade

In my ongoing quest to find the perfect House Speciality drink for the summer I've made quite a few winners and even a couple of duds.  Right now the leader in the race is the Electric Blue Lemonade.  Sounds fun, right?

The Electric Blue Lemonade is a pretty cocktail and it's easy to prepare as well.  Which comes in handy after you've consumed a couple...  Begin by selecting a tall glass that will fit your super cool cubic ice (see previous post "Ultimate Ice").

Directly on top of the ice pour 1oz of Blue Curacao.  Then top that with one shot of vodka or to taste (but don't pour too heavily because I guarantee you'll be wanting more than one of these babies so you'd better save room!)  Lastly, fill to the top with lemonade.  I've tried a number of brands including SanPelligrino Lemonata, Simply Lemonade, various store brands and Newman's Own Organic Lemonade.  By far the tasters at my house have found that the Newman's Own Organic Lemonade works best in this libation.  Don't be afraid to take a picture of this baby.  She's ready for her close up!

TGIF Beverage- Raspberry Lime Rickey

TGIF People!  I don't know about you, but this has been a long week around here.  I could use a drink!  And so today I posit that we go ahead and make a beautiful Raspberry Lime Rickey from the Raspberry Vodka that we started on Wednesday.  If you've been diligently shaking that baby every time you see her, then she'll be ready by now!

Making the perfect Raspberry Lime Rickey will take a tiny bit of advanced planning.  At least a couple of hours before you plan to enjoy these cool delicious lovelies you'll need to prepare a batch of lime infused simple syrup and squeeze yourself some lime juice.  Each drink needs about 2 oz of simple syrup but since it's not a quick process I'd recommend making 1 3/4 cup of simple syrup (enough for 6 or 7 drinks- it keeps for a week in the fridge).  Begin by adding 1 cup of sugar to 1 cup of water in a small sauce pan.  Place over medium heat and stir the sugar until it is fully disolved.

While the simple syrup is coming together, remove the outer layer of peel from two limes (be careful to get just the zest and leave the bitter pith behind).  Once the sugar is dissolved, add the zest of the two limes and remove the pan from the heat.  Cover and allow to come to room temperature.  Once cooled, fish out the lime zest.  It doesn't look pretty and it's done its job.

While the Simple syrup is cooling, squeeze the juice from the two limes and reserve that to be combined with the simple syrup once it has cooled.   When the simple syrup has reached room temperature you're ready to get your mixology on!

Take a tall glass and add one to two Ultimate Ice cubes.  Then add 2 oz of the lime infused simple syrup, 1.5 oz of your raspberry vodka (or to taste) and top with Pelligrino or seltzer.  The addition of a squeeze of lime juice as well as a raspberry or two will add to the wow factor.  Enjoy!

Not a 'wow factor' photo, I know.

If by some weird chance a Raspberry Lime Rickey doesn't sound amazing (like maybe you didn't grow up slupring them at Brigham's like I did) then why not go with plan B which is to mix this vodka with your favorite lemonade.  Voila!  Raspberry Lemonade!  You're a genius.



Grown up Italian Ices? Winning!

Oh Martha, what will you think of next? One of my personal style icons Ms. Martha Stewart published three Italian Ice recipes for grown-ups in her June 2011 Living magazine. They look so yummy I could swoon so I decided to share. . .

Enjoy!

Mojito Italian Ice
1/2 TB finely grated lime zest, plus 1 1/2 cups fresh lime juice1 1/2 cups water1 1/2 cups sugar1 cup fresh mint, chopped1/4 cup light rumPuree lime zest and juice, water, sugar, and mint in a blender. Strain mixture through a fine sieve into a bowl; discard solids. Stir in rum. Divide among twelve 3-ounce paper cups. Freeze on a rimmed baking sheet for at least 5 hours. Garnish with mint sprigs.

Margarita Italian Ice
1 1/2 cups sugar1 cup water1 1/2 cups fresh lime juice1/4 cup fresh lemon juice1/4 cup fresh orange juice1/4 cup tequila1/4 cup Cointreau or other orange-flavored liqueurHeat sugar, water, and juices in a small saucepan over medium heat until sugar dissolves, about 4 minutes. Let cool. Stir together citrus syrup, tequila, and Cointreau in a pitcher. Divide among twelve 3-ounce paper cups. Freeze on a rimmed baking sheet for at least 5 hours.

Strawberry Daiquiri Italian Ice
1 pound strawberries (4 cups)2/3 cup light rum1/2 cup water1/4 cup sugar1/4 cup fresh lime juicepinch of coarse saltPuree strawberries, rum, water, sugar, lime juice, and salt in a blender until smooth. Divide among fourteen 3-ounce paper cups. Freeze on a rimmed baking sheet for at least 5 hours.

Raspberry Vodka

Want to show your friends that you really are super awesome?  Make them booze.  Not just any booze, mind you.  Make the good stuff.  Today I introduce the biggest bang for your laziest buck- Raspberry Vodka.

WOW!  You say... looks amazing.  Mostly cause it is.  But it's also easy too.  And I'll gladly show you how.  Take a one gallon container (I choose giant Mason Jars because I just love them) and add two pints of washed raspberries.  Then fill to the top with Vodka.  Personally, I go for Skyy because it's 1. cheap and 2. doesn't give me a giant headache.  What's not to love??

Set this baby out on your counter and give it a good shake every time you walk by.  In two to three days you'll have Raspberry heaven!  When you think it's raspberry enough (yes I do coin my own phrases from time to time) remove the raspberries as they will have lost all their color and taste by now.  Store in the fridge or freezer for two weeks.  Of course it will be gone by then so maybe you should make some for your friends...  Just sayin'

Start small

Making the decision to live well doesn't mean that you need to change your look or run out and buy a bunch of stuff to make your home look like a catalog. You don't need to dump your old friends for a whole new crowd or become a social climber. You just need to decide that you want to be happier. Couldn't we all use a little more of that?

Besides- what's wrong with your life? Sure your couch might have cookie crumbs between the cushions and your kitchen might still have an avocado appliance or two but so what? Who really cares? That doesn't mean you can't still enjoy your home! A perfectly roasted chicken doesn't care what color the oven was! Your favorite wine will taste just as great in a juice glass as it would in hand blown crystal stemware. Why wait? Pour a glass today and see! And by the way, any friend who makes it their business what's under your cushions probably isn't worthy of you anyway.

So, start small. You don't need to throw your back out putting a 5 course meal on the table tonight but maybe you spend a minute thinking of one nice thing to do for yourself. It could be as simple as calling a girlfriend or digging up your mom's recipe for those perfect carrots you used to love. You don't have to make them tonight but you'll be one step closer :)

The Modern Bon Vivant's Perfect Carrots

These carrots are so yummy that even the pickiest eater will like them!

Ingredients
1 lb bag of baby carrots
4 tbsp unsalted butter
Cinnamon
Salt and pepper to taste

In a medium saucepan, bring 4 cups of water and 1 Tsp of kosher salt to a boil.
Add the carrots and allow them to simmer until they are just tender. This could be as fast as a minute or two if the carrots are very slender.
Meanwhile in a 10 inch skillet, melt the butter over a medium low heat. If the butter is bubbling or browning, take the pan off the heat and lower it so that the butter melts slowly.
Once the carrots are just tender, drain them well and add them to the melted butter in the skillet.
Add 1 tsp of cinnamon (or to taste) to the carrots and butter and saute until the carrots are softened but not falling apart- approximately 2 to 3 minutes.

Enjoy!

Serves 6.