Last week I posted a Blackberry Jalapeno Syrup. It’s a great recipe to make in advance, store in fridge and use when ready. Try this non-alcoholic bubbly beverage for a sweet and spicy, but refreshing drink! Too spicy for kids, but you could certainly make the syrup without the jalapeno for a non spicy version! 🙂
1/4 cup Blackberry Jalapeno Syrup
Carbonated water (plain or lime flavored)
Fresh blackberries and a lime wedge or wheel for garnish
Pour syrup into tall glass filled with ice
Fill rest of glass with bubbly water and garnish with fresh blackberries and lime
Happy 4th of July, happy Independence Day! Hope you have a wonderful and safe holiday!
Need a festive dessert for the holiday? Make these cupcakes and decorate with berries – a beautiful and great cooking project for kids to help with (especially the decorating part)! 🙂
And.. the secret ingredient? Zucchini! This makes them moist and delicious, and who can say no to some extra healthiness? 🙂
1/2 stick butter
1 1/2 cups almond flour (spooned and leveled)
1/4 cup plus 2 tablespoons potato starch (or corn starch is fine)
1 1/4 teaspoons gluten-free baking powder
dash sea salt
3 large eggs, room temperature
1/3 cup coconut sugar (or other sugar, white/brown)
2 tsps pure vanilla extract
1 cup finely grated zucchini (from 1 medium zucchini), squeezed of excess liquid
16 oz cream cheese, room temperature
1/2 cup confectioners’ sugar
3 Tbsp lemon juice
1/4-1/2 tsp lemon zest
Berries for garnish (I used raspberries and blueberries)
Shredded coconut for garnish
Preheat oven to 350 degrees. Prepare cupcake tin with paper forms.
Whisk together almond flour, potato starch, baking powder, and salt.
Set a large heatproof bowl over (not in) a pot with 1 inch barely simmering water. Add eggs and whisk until foamy, about 1 minute. Whisk in sugar and continue to whisk until mixture is fluffy and sugar is dissolved, 3 minutes. Remove bowl from pot and, using a mixer, whisk on high until mixture is thick and pale, 7 to 10 minutes (I did this in my food processor with the standard chopper blade).
With a rubber spatula, gently fold in melted butter, flour mixture, vanilla, and zucchini. Pour into tin and bake until cupcakes are golden brown and a toothpick inserted in center comes out with moist crumbs attached, 25 to 30 minutes. Let cupcakes cool.
For frosting, with mixer (or again I used the food processor here) beat together room-temperature butter, cream cheese, lemon juice and zest until fluffy, about 3 minutes. Add confectioners’ sugar and beat until combined. Spread on top of cupcakes and decorate with berries and shredded coconut.
This is a perfect summer drink! Pick fruits that are in season.. I used peaches, cherries, raspberries and blackberries.. but you could add some citrus fruit, other stone fruit or other berries! Serve chilled.. lovely on a hot summer day!
1 bottle white wine
1/2 cup triple sec (or brandy, or rum)
1-2 cups chopped summer fruit or berries
1/2 cup peach juice
Mix all ingredients and refrigerate until ready to serve
PIMM’s is a light and tasty British liqueur, popularly served in summer in a tall glass with ice, some lemon/lime soda, maybe some strawberries and cucumber and a slice of lemon. You can read more about Mr. Pimm’s and the history of the drink on Wikipedia, or just stir up a pitcher and enjoy! 🙂
Ginger ale, lemon/lime soda or unsweetened carbonated waters
Fill a tall glass halfway with ice
Add 1.5oz of PIMM’s
top with soda
Garnish with a lemon slice
Optionally stir in some slices of cucumber and strawberries
My favorite dressing at PCC is this fresh “dill ranch” dressing. They only sell it in small one serving sizes with salads to go, so I looked up the recipe, made it, and it turned out just as excellent as the in store version!
Here you go! 🙂
1/2 cup mayonnaise
1/2 cup plain yogurt
1 teaspoon garlic powder
1 teaspoon onion powder (I omitted because I didn’t have this ingredient, still tasted great!)
1 teaspoon dried dill
1/2 teaspoon black pepper
1 tablespoon fresh parsley (optional)
1 to 2 tablespoons milk (to make thinner if desired)
Add all ingredients to a bowl and stir together with a whisk until the herbs and spices are mixed evenly.
For a thinner dressing add milk, 1 tablespoon at a time, until desired consistency is reached.
It’s asparagus season and we are seeing a lot of beautiful crisp fresh green stalks in stores locally. If you love asparagus, lemon, garlic, olive oil and pistachios, you will LOVE this! It is totally, amazingly, delicious. This recipe directs you to blanch the asparagus quickly and then process into pesto. Perfect spring or summer appetizer or side! Enjoy! 🙂
1 lb asparagus, tough ends removed
2-3 cloves minced garlic
1/2 cup pistachios
1 lemon, juiced (2 to 3 Tbsps, I used Champagne Vinegar)
Salt, to taste
Freshly ground pepper, to taste
3/4 cup olive oil
Blanch or steam asparagus until al dente and still a bold green
Refresh in cool water
Cut asparagus into 1-inch pieces
In food processor, pulse garlic, pistachios, lemon juice, salt and pepper a few times, then add asparagus
Pulse the processor to make sure mixture is not over mixed, while gradually adding olive oil