cocktail – Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures

The Beetlejuice Bramble: A Spooky Take on a Classic Cocktail

Chris — Mon, 13 Oct 2025 10:00:00 +0000

When your evening calls for something a little mysterious and bold, the Beetlejuice Bramble Cocktail sets the mood. It’s all about bringing a unique flavor to your Halloween gathering.

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The Beetlejuice Bramble cocktail will make your Halloween bash unforgettable. Hopefully you have better luck finding Midori than I did so the layers are more pronounced. No disrespect to Dekuper, but their melon liquor is not as vibrantly green as Midori. And to be honest, I’m not a mixologist. I do my best at floating liquor, but it just didn’t quite turn out the way I wanted. But the taste is all there! I’ve never tasted green chartreuse, but it’s another option for this cocktail.

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What is a Bramble Cocktail?

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The Bramble is a modern classic in the cocktail world. At its core, it’s a cocktail with gin that is shaken with fresh lemon juice and simple syrup. It’s finished with a drizzle of blackberry liqueur over crushed ice. It’s a refreshingly bright cocktail. If you’re a better mixologist than me, you can easily get layers of color in your bramble.

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The Bramble was born in 1980s London. Created by legendary bartender Dick Bradsell, it was inspired by the British tradition of picking wild blackberries. He designed the drink to highlight the fruit’s tart, juicy character. Since then, the Bramble has become a staple in bars around the world. It’s loved for its balance of sweet, sour, and botanical flavors. And it’s the perfect base for this Beetlejuice Bramble with its green and purplish black coloring.

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What colors are associated with Halloween and why?

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Halloween is all about color and this Beetlejuice Bramble fits right in! The black of the blackberries symbolizes mystery and the unknown as well as darkness and, of course, death. Not the Halloween is all about death, but it sort of is.

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The ancient tradition celebrated Samhain which marked the start of winter. It was believed that during this time, the boundary between the living and the dead was thin. This allowed spirits to cross into the world of the living. Christians celebrated All Hallows Eve before All Saints Day. It is a time to remember and honor all the saints.

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Then there’s green. It represents eerie nature like vines. That’s a bit of a stretch. It also represents the sickly complexion of witches especially after the Wizard of Oz. The latter seems more realistic and driven by popular society and marketing. Next there’s purple which is associated with mystical elements, spirituality, and magic. It’s historically connected to witchcraft and wizardry as witches would often have purple doors.

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Obviously, orange is Halloween color because of the color of pumpkins, harvest, and the firelight of ancient bonfires. Pumpkins are from the Irish legend of Sticky Jack. He originally had a turnip head, but when immigrants came to the States, they found a pumpkin was better and bigger.

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Finally, there’s red and white. Red being the color of blood and symbolic with vampires. White being the color ghosts and apparitions, creepy fog, and mummies, and skeletons or bones of the dead.

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This Beetlejuice Bramble has purple from the blackberries and green from the melon liquor. The coloring from the movie is mostly purple and green with some black and white thrown in there. While the colors aren’t as striped as I wanted, the flavor is all there.

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Picking the Best Blackberries

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Great cocktails start with great ingredients. When choosing blackberries for your Bramble, look for berries that are plump, shiny, and deep black-violet in color. Avoid mushy or shriveled berries. Blackberries are at their peak from late spring to early fall, but you can often find good-quality berries in grocery stores year-round. If fresh isn’t available, frozen blackberries make a solid backup.

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Blackberry Bliss: The Importance of Blackberries

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Blackberries are the backbone of this Beetlejuice Bramble. They add a juicy, tart sweetness which balances the botanicals in the gin and the sweetness of the melon liquor. They also balance out the brightness of the lemon. Their striking color also gives the cocktail its signature look.

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When selecting blackberries for cocktails, look for berries that are firm, glossy, with a rich black-violet color. All of these items indicate freshness and peak ripeness. Avoid any berries that are soft, dull, or have shriveled spots. They can affect the flavor and texture of your drink. If fresh blackberries aren’t available, frozen ones are a reliable alternative and can still deliver excellent taste and vibrant color.

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Ingredients to make this Beetlejuice Bramble cocktail

It’s a cocktail so there’s a short list of ingredients:

Ice, blackberries, simple syrup, lemon juice, gin, melon liquor

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How to Make the Beetlejuice Bramble

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Muddle 5 to 6 blackberries in the bottom of a rocks glass. Fill the glass with crushed ice. In a shaker, combine 2 ounces of gin, 1 ounce of fresh lemon juice, and 1/2 ounce of simple syrup. Shake well and strain the mixture over the ice. Carefully drizzle 1 ounce of melon liqueur over the top. Watch as it trickles down, creating a haunting ombré effect. Garnish with fresh blackberries, a twist of lemon, or one of those green and purple gummy worms.

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Tips for Making the Bramble Cocktail

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Use crushed ice. It provides the most surface area for quick chilling which also provides faster dilution for spirits. Make sure to use fresh lemon juice. It has a brightness that bottle lemon juice does not which elevates this cocktail. If the sweetness of the melon liquor is enough for you, the you can skip the simple syrup. If you want it to be sweeter, add more. Finally, try muddling a few blackberries in the shaker for extra flavor and color intensity.

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Serving Up The Beetlejuice Bramble for Spooky Vibes

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Make sure to serve this cocktail in clear glasses to show off the cocktail’s color layers. Add eerie touches like dry ice (for fog), Halloween-themed picks, or candy garnishes. A sprig of rosemary can resemble a witch’s broom. You can thread some blackberries on there, too.

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Try dipping the rim in purple and green sugar to dazzle your guests and highlight the purple and green colors of this cocktail. Don’t forget the moody lighting!

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This Beetlejuice Bramble isn’t just a cocktail. It’s an experience. It not only blends rich history with vibrant Halloween colors, but it also blends spirits and flavors together. Using a little bit of mixology magic, you can create a drink that’s as memorable as your Halloween party. Cheers to a deliciously spooky night!

The Beetlejuice Bramble Cocktail

Sip and celebrate! This #Halloween, make your night spooktacular with the Beetlejuice Bramble Cocktail.

No Ratings

Ingredients

1/4 cup blackberries
2 ounces gin
1 ounce lemon juice
1/2 ounce simple syrup
1 ounce Midor

Instructions

Muddle 5 to 6 blackberries in the bottom of a rocks glass. Fill the glass with crushed ice.
In a shaker, combine 2 ounces of gin, 1 ounce of fresh lemon juice, and 1/2 ounce of simple syrup. Shake well and strain the mixture over the ice.
Carefully drizzle 1 ounce of melon liqueur over the top.
Garnish with fresh blackberries, a twist of lemon, or one of those green and purple gummy worms.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 87Total Fat 0gUnsaturated Fat 0gSodium 4mgCarbohydrates 6gFiber 1gSugar 4gProtein 0g

HAPPY HALLOWEEN!!!

Welcome to 2025’s #HalloweenTreatsWeek event!

This is our 8th year doing #HalloweenTreatsWeek … has it really been 8 years? Wow!

#HalloweenTreatsWeek is a Halloween blogging event that is hosted by Angie from Big Bear’s Wife every October. This event is an online, week-long event that is filled with some amazingly wicked Halloween treats and recipes from some fantastic Halloween-loving bloggers!

Make Sure to check out all of the fun Halloween recipes that we’re sharing this week!

Mummy Chicken Pot Pies from Big Bear’s Wife
Marshmallow Ghost Dip from Semi-Homemade Recipes
Mozzarella and Tomato Eyeball Skewers from Southern Halloween Queen
Vampire Bite Cake Shake from Cheese Curd In Paradise
Halloween Margarita Mocktail from Jen Around the World
Black Cocoa Raven Cookies from Savory Moments
Mummy Meatballs from Karen’s Kitchen Stories
Eyeball Cookies from Jolene’s Recipe Journal
Skull Gnocchi from The Spiffy Cookie
Witch’s Brew Cocktail from Art of Natural Living
Beetlejuice Bramble from A Kitchen Hoor’s Adventures
Franken Berry Crumb Cake from Sweet ReciPEAs
Beetlejuice Movie Night Snack Mix from For the Love of Food

The post The Beetlejuice Bramble: A Spooky Take on a Classic Cocktail appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

Creating the Perfect Pretty in Pink Margarita

Chris — Wed, 23 Apr 2025 10:00:00 +0000

Sipping on a Pretty in Pink Margarita is like drinking a tropical vacation. Cheers to the perfect blend of sweet hibiscus syrup and tangy fresh lime juice!

Several years ago, I made a delicious lavender margarita with white whiskey from KO Distilling. They’re not far from the house and invited me out to visit them. Who can say no? I toured the facility, had a tasting, and was hooked. The staff are all super friendly and knowledgeable. Their spirits continue to evolve and improve. Of course it takes time to age the perfect spirit. And for me, their distiller’s reserve rye is their best to date! I used it in my spiked eggnog white hot chocolate.

When I made that recipe, it went fairly viral in Instagram and the challenge to make a pink drink was given. This is sort of an answer to that challenge. Unfortunately, I couldn’t manage to work in KO Distilling, but I did manage to find a pink tequila. Have you heard of it? It’s Calirosa Rosa Blanco tequila. I couldn’t pass that up for this Pretty in Pink Margarita!

What is a margarita?

A margarita is a classic cocktail that is crafted with tequila, lime juice, and an orange liqueur, served in a salted-rim glass. Most are made with a margarita mix, but the simple and pure flavors of the tequila with fresh lime juice and orange liqueur tastes so much better than the cheap mix.

The origins of the margarita are somewhat contested, with several stories claiming its creation. One popular tale suggests that the drink was first concocted in the late 1930s by a bartender named Carlos “Danny” Herrera in Baja California, Mexico. He apparently created this cocktail for a customer who was allergic to all spirits except tequila. Another account attributes its invention to Margarita Sames, a Dallas socialite, who mixed the drink for her friends during a vacation in Acapulco in 1948. Despite its enigmatic history, the margarita remains a beloved drink worldwide.

What are Hibiscus?

Hibiscus is a genus of flowering plants in the mallow family, Malvaceae. Known for its large, vibrant petals, the hibiscus flower is often associated with tropical climates and is a popular ornamental plant. It is also prized for its medicinal properties, with various cultures using it in traditional remedies to treat ailments such as high blood pressure and digestive issues. The sabdariffa species, commonly known as Roselle, is frequently used in the culinary world for its tangy flavor and deep red color.

Why is Hibiscus Popular in Teas and Other Drinks?

Hibiscus has gained popularity in teas and beverages due to its unique, tart taste and striking hue. Its flavor profile, reminiscent of cranberries or pomegranates, adds a refreshing zing to drinks. Beyond its taste, hibiscus is rich in antioxidants, particularly anthocyanins. This contributes to its deep red color and offers health benefits, such as reducing inflammation and supporting cardiovascular health. As a result, hibiscus-infused drinks are not only delicious but also provide a functional boost to one’s health. Imagine that! A margarita with health properties!

How to Make Hibiscus Flower Simple Syrup

Creating hibiscus flower simple syrup is a straightforward process that brings out the flower’s distinctive flavor and color. I was able to find a bag of the dried flowers at my local grocery store. It was large enough to have flowers leftover for another batch of simple syrup. And I’ll get to why that’s a good thing in a little bit. I put a cup of flowers with a cup of water and 1 1/2 cups of sugar in a saucepan and brought the mixture to a boil. Then, I stirred until the sugar dissolved and then reduced the heat to a low simmer until the syrup thickened. I strained it through a fine mesh strainer and stored the syrup in a mason jar in the fridge.

Now, I tasted the syrup. Since then, I’ve been adding it to my sparkling water to drink. That’s why you want to have more flowers to make more syrup. This simple syrup is delicious in this margarita. It is also great in an Italian style soda or to add to water for delicious flavor. It’s a great way to enjoy the health benefits of the hibiscus flower.

Selecting the Perfect Ingredients

Crafting the perfect hibiscus margarita begins with selecting high-quality ingredients. Opt for a premium tequila, preferably 100% agave, which will provide a smooth, rich base for your cocktail. I found that lovely rosa blanco tequila. However, I only bought a couple of small bottles for this recipe. I also purchased mid-range a reposado tequila for later.

Freshly squeezed lime juice is essential to achieve vibrant citrus notes that balance the sweetness of the hibiscus syrup. Use well-preserved dried hibiscus flowers to make your simple syrup. They will impart the most authentic flavor.

How to mix the perfect pink margarita

Mixing is key to the perfect pretty in pink margarita preparation. Wow, there’s enough alliteration that sentence. You want to start by adding the hibiscus simple syrup to a shaker filled halfway with ice. Then add the lime juice, orange liqueur, and tequila.

Shaking is key to making the perfect margarita. First, shaking thoroughly blends the ingredients. This ensures that each sip is a harmonious mix which is crucial when dealing with components with different densities like syrups and spirits. Shaking rapidly chills the mixture. The ice not only cools the ingredients but also slightly dilutes it. Finally, the shaking process aerates the cocktail, adding a light, frothy texture that enhances the overall sensation and presentation.

Another element to a perfect margarita is the visual appeal. It enhances the drinking experience. For this margarita, I dipped the rim of the glass in some of the hibiscus syrup and then into some pink sanding sugar. I couldn’t find pink salt, so I went with sugar. To garnish, you can serve your hibiscus margarita with a fresh hibiscus flower if you have them. Or add a lime wheel to add a touch of elegance and color.

What does this pretty in pink margarita taste like?

I’m not a mixologist. The initial margarita didn’t fill the glass so I had to adjust the quantities to fill the high ball I had. I also realized that I wanted more hibiscus flavor. So I upped the hibiscus syrup. After the second batch it had the flavor I was looking for. There was a deliciously delicate flavor of the hibiscus with the tartness of the fresh lime juice.

The tequila was smooth and really made the margarita perfectly delicious. I’m not a tequila officianado so I can’t really tell you how it tastes compared to other tequilas. However, after a bit of a Google search, there seems to be quite a few rosa tequilas out there. I would see if you have one in your area and try it. It adds to the pretty in pink part of this margarita. And something fun to share with your brunch guests!

Now, if you’re not a fan of hibiscus, you can make some simple syrup with some pomegranate juice or cranberry juice. Or try some pink dragon fruit for a more exotic flavor. Then there’s strawberries or raspberries for more domestic pink syrups.

Pretty in Pink Margarita

Cook Time: 20 minutes

Additional Time: 1 hour

Total Time: 1 hour 20 minutes

Feeling fancy? Indulge in our luxurious Pretty in Pink margarita. It’s a mix of tequila, triple sec, lime juice, and hibiscus syrup for a burst of floral flavor. It's the perfect brunch cocktail or any time you want to treat yourself.

No Ratings

Ingredients

For the hibiscus simple syrup

1.5 cups sugar
1 cup water
1 cup hibiscus flowers

For the Pretty in Pink Margarita

4 1/2 ounces tequila
2 1/2 ounces hibiscus simple syrup
2 1/4 ounces lime juice
1 1/2 ounce orange liquor

Instructions

For the simple syrup:

Combine the sugar with the water and the dried hibiscus flowers in a medium saucepan. Bring to a boil and then simmer the syrup until thickened; approximately 20 to 30 minutes. Strain the syrup through a fine mesh strain and store it in a mason jar. Allow the syrup to cool to room temperature before using. Refrigerate any unused simple syrup.

For the Pretty in Pink Margarita:

Pour some syrup into a shallow dish and dip the rim of a high ball glass into the syrup. Pour some sanding sugar into a separate dish and dip the rim of the glass spinning it in the sugar to ensure it’s thoroughly coated. Set aside
Combine the remaining ingredients in a shaker filled with ice and shake to 30 to 60 seconds or until combined.
Fill the high ball halfway with crushed ice and pour the margarita into the glass. Garnish with a lime wedge or hibiscus flour before serving.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 1724Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 16mgCarbohydrates 349gFiber 0gSugar 343gProtein 0g

You don't use all the syrup, but it calculates for all the syrup.

More Brunch Recipes:

Brunch Week Recipes Wednesday 2025

Strawberry Tea Cakes

Photo Credit: www.jolenesrecipejournal.com

These delicious Strawberry Tea Cakes are perfect for brunch, showers, Mother's Day or just treating yourself to a peaceful moment with your favorite cup of tea or coffee.

Fruit and Granola Tart

Photo Credit: adayinthelifeonthefarm.blogspot.com

This beautiful tart is perfect for brunch. The crust can be made up to two days in advance, and it only takes minutes to fill and top it for serving.

Blackberry Streusel Muffins

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These Blackberry Streusel Muffins are packed with fresh juicy berries and topped with a buttery cinnamon-pecan crumble that adds texture and flavor to every bite.

Tasty Lemon Lavender Cupcakes

Photo Credit: artofnaturalliving.com

Lemon Lavender Cupcakes combine subtly sweet, tart and floral flavors in a special cupcake that’s perfect for a tasty dessert or snack.

Eggs Benedict Burgers

Photo Credit: www.thespiffycookie.com

Love eggs benedict? Put a burger on it and you’ve made eggs benedict burgers. Add a little chili crisp to the Hollandaise while you’re at it.

Easy Cranberry Pomegranate Fizzer

Photo Credit: alittlefishinthekitchen.com

This vibrantly-colored Cranberry Pomegranate Fizzer is a delicious mocktail recipe.

The post Creating the Perfect Pretty in Pink Margarita appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

Spice Up Your Holiday Party with Cranberry Spiced Sangria

Chris — Mon, 16 Oct 2023 10:00:00 +0000

Looking to add a touch of elegance and flavor to your upcoming holiday gathering? This Cranberry Spiced Sangria recipe will leave your guests begging for the recipe and asking for seconds.

I love sangria but I rarely if ever make it. I’m trying to change that and make more sangria. That’s why I’m making this delicious cranberry spiced sangria. You will wow your guests with this sangria recipe. It has holiday flavors, is easy to make, and best when made ahead of time.

What is sangria?

Sangria is a drink that originated in Spain that contains wine, some fruit, herbs, and spices. You see, as Romans travelled through the Iberian Peninsula, they planted vineyards. Drinking water was not as easy to find. Most of the water was non-potable. A fancy way to say undrinkable.

It’s believed that sangria was created to make wine more palatable to drink. It wasn’t the delicious wine we know of today. These additions could kill off bacteria and mellow the potentially harsh flavor of the fortified wine. And the Romans would do anything to make this awful table wine more palatable. I think we all would especially since water wasn’t drinkable.

Sangria was and still is a staple at social gatherings and holidays. And it spread like wild fire! So did all the different varieties. And as it crossed borders, those countries added their own spin to this simple recipe that is easily customizable. Different fruits, different wines, and different liqueurs, and different spices.

Sangria trave led to the US in the 1800’s, but it wasn’t in the 1964 World’s Fair where it really gained popularity here. There was a pavilion the Spanish sponsored, and they served this scrumptious sangria. Ever since then, it’s been in high demand, and we have had an insatiable thirst for this drink. Which is ironic because it was created to satiate thirst because water wasn’t available.

How do you make sangria?

Sangria today is more like a wine punch. It has not only fruit, but other liqueurs and alcohols. Since there’s no required elements in sangria, the sky is the limit with all the variations you can make. And not just with red wine, but white, rosé, and even sparkling!

Sangria starts with the wine. In today’s day and age, I wouldn’t use a top shelf wine and I wouldn’t use something super cheap. Look for something in the middle of the road. This rosé was about $6 a bottle. If I was going for a red or a white, I might step it up to $8 a bottle.

But since you’re elevating the flavor, you don’t want something too expensive or too strong where the fruit and flavors might get lost. You want a wine that has body but would really blend well with the selection of fruits and alcohols that you plan on added to the sangria.

How do you make this cranberry spiced sangria?

I added frozen cranberries to my sangria. They’re soft but not overly soft like a cranberry jelly cranberry. But I wouldn’t put fresh cranberries in there except as a garnish. Cranberries on their own are not the most delicious. They really do need some sugar. If you want, simmer your fresh cranberries with sugar to soften them. But if you do that, you might want to cut the amount of syrup. Yes, I’m getting ahead of myself.

I added slices of orange and apple. The citrus will brighten the flavor of the sangria and the apple adds more sweetness and delicious apple flavor in there. To add to the orange flavor, I added in some Cointreau. It doesn’t overpower the flavor of the wine, but elevates it just enough.

As if all these flavors weren’t enough, I added in some gingerbread syrup. This is a cocktail syrup you use to make other drinks, but I thought it would be the perfect addition to this cranberry spiced sangria! If you don’t have gingerbread syrup, then you can spice up a simple syrup with some ginger, cinnamon, allspice, cloves, nutmeg, a little coriander, and some black pepper. Yes, black pepper. It adds nice warmth.

I added all the fruit to a pitcher, poured in the rosé, Cointreau, and the syrup and just let it all chill. The best thing about sangria is the longer it sits, the better it tastes. It’s the ultimate party cocktail. And it’s great for tailgating! And, like I said, there’s a forever number of combinations.

What are cranberries, anyway?

I mean, they’ve a berry, but they’re not like most berries. They grow on dwarf shrubs. Native Americans used them well before we arrived. Native Americans used them for food and for dye. They also understood the healthy properties of cranberries which are high in antioxidants.

Originally, cranberry bushes were planted in wetlands and bogs. Because of the nature of cranberry harvesting, it made the most sense. But today, growers plant cranberries where there’s a shallow water table. To harvest the berries, growers flood the beds and the berries float to the top. The only time they flood the beds are to harvest the berries in fall and then again in winter to protect the bushes.

Most berries are harvested in the fall from September through November. That’s when they turn bright red from the sun. The berries travel to a receiving station where they’re cleaned, sorted, and stored until they’re packaged or processed. Some berries are harvested when they’re white. And that’s where white cranberry juice comes from. White cranberries are less tart and have a milder flavor.

What does cranberry spiced sangria taste like?

The rosé is light and fragrant. The cranberries add a distinct sweet and tart flavor that goes well with the apples and oranges. The apples and the spices play off each other in this sangria. The gingerbread syrup sweetens the sangria and brings spice to the party. The spices floating in the sangria are more for garnish than actual flavor.

I like the light flavor of the rosé in this sangria. If you don’t like rosé, go for a red like a Cabernet sauvignon or even a Beaujolais. I’m also partial to a malbec for sangria, too. You can add some cranberry juice to yours, too. I didn’t add any juice to mine. I wanted the cranberries and wine to be the highlight of this cranberry spiced sangria.

What other drinks can you make with cranberries?

If you don’t like sangria, then make this cranberry cordial. It has similar flavors in there and is simple to make. Negronis are popular now so you can whip up this cranberry negroni made with cranberry sauce! Of course, you can never go wrong with a cranberry Moscow mule. The ginger beer in there pairs so well with the cranberries. A fun and unique cranberry cocktail is this cranberetto sour which is twist on an amaretto sour. A drink that’s near and dear to me is an old fashioned. Here’s a cranberry old fashioned that I’ll be making this holiday season.

If you want something sans alcohol, then this cranberry ginger tea is your jam! Or if you want something to warm you up, then this hot spiced cranberry drink is just the thing for you! Both are packed with delicious spices that make the holidays super scrumptious.

Cranberry Spiced Sangria

Prep Time: 5 minutes

Additional Time: 1 day

Total Time: 1 day 5 minutes

Looking to add a touch of elegance and flavor to your upcoming holiday gathering? This cranberry spiced sangria recipe will leave your guests begging for the recipe and asking for seconds.

No Ratings

Ingredients

2 750ml bottles rosé wine
1 cup Cointreau
1 cup frozen cranberries
1 thinly sliced orange
1 thinly sliced apple
1 cup gingerbread latte syrup
1/4 cup star anise
2 tablespoons whole cloves
2 to 3 pieces of cinnamon stick

Instructions

Combine all ingredients in a pitcher and refrigerate 24 hours before serving.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 174Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 1mgSodium 18mgCarbohydrates 19gFiber 2gSugar 13gProtein 1g

The post Spice Up Your Holiday Party with Cranberry Spiced Sangria appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

20+ Farmers Market Recipes for August

Chris — Wed, 09 Aug 2023 10:00:00 +0000

As summer heats up, more produce is in season. From berries and stone fruits to tomatoes and eggplants, here are 20+ Farmers Market Recipes for August to beat the heat this summer.

It is the dog days of summer here! That means the hottest days of the year. This phrase goes back to Roman times and referred to the days of the “dog star” which eventually became dog days. I’ve tried to keep the oven off for the most part with this round up of recipes but there’s something about bananas that requires banana bread!

Refreshing cocktails and dips start of this August recipe round up of farmer’s market recipes. It’s a great way to start of any backyard party. Or just a great way to relax after a hard day at work. For me, it’s a hot commute home that ends with walking the dogs in shifts. Meaning I walk them separately because the knee is not healed enough for me to walk them together. That’s twice the steps and twice the hot!

Blackberry simple syrup is the basis for this deliciously simple mixed drink. They’re rich enough to complement the flavor of the gin and ginger in this Blackberry Gin Mule.

Watermelon Basil Sangria is full of sweet watermelon, vibrant basil, and sweet rosé. It’s perfectly chilled with plenty of summer flavor to sit poolside, at a backyard party, or sitting on your deck after work.

Peachy Colada has simple ingredients and tastes perfectly delicious. Made with frozen peaches, 2 types of rum, and crema of coconut, it’s a refreshing summer colada you’ll enjoy.

This Watermelon Strawberry Martini has TONS of watermelon flavor with just a hint of strawberry to make it interesting.

Creamy avocado, sweet mango, and spicy jalapeno make this Sweet and Spicy Mango Guacamole irresistible.

There is a trick to getting super crispy Oven-Fried Green Beans that gives them a super crunchy fried taste without frying. It makes them a healthier version of the popular appetizer….and no it’s not an air fryer!

This sweet and spicy Kentucky gem comes from my Nana! Hot Pepper Jelly is a family favorite that was served for every Derby Party at our house. This small batch will make about 3 half pint jars

Marinated Green Beans are a simple and delicious make ahead side dish that tastes better the longer it marinates. Made with a simple balsamic vinaigrette, it’s a recipe your backyard barbecue guests will love!

The sweet kiwi and the creamy avocado pair well with the jalapeno in this delicious guacamole. Kiwi Guacamole is addictively delicious and perfect for summer nibbles.

Irish Buttered Carrots, also called (Slieve Na Mbam) is a simple dish that tastes delicious. Simmered in milk and butter, they’re sweet, butter, and packed with flavor.

Eggplants and tomatoes are in full swing right now! This delicious eggplant Parmesan oven fries the eggplant before topping with sauce and cheese. You can also try making my eggplant rollantini if you prefer. It’s requires less oven time! Or try this Ginger Pork and Eggplant Stir-Fry.

Hearty eggplant is baked with panko until extra crispy. Then it’s topped with delicious, roasted tomato marinara and mozzarella cheese served over whole wheat pasta. This Baked Eggplant Parmesan can’t get any more heart healthy.

Delicious heirloom tomatoes top creamy, baked ricotta in this Rustic Tomato Ricotta Tart. You WILL want to make this all summer.

This Blistered Tomato Pasta with Chicken is simple yet packed with complex flavors. It’s perfect for a weeknight or a dinner for guests.

Onions are popping up in my farmer’s markets. I like the sweet flavor of caramelized onions on pizza and on burgers. They celebrate the delicate flavor onions have when they’re sauteed slow until golden and almost like candy.

Steak and Caramelized Onion Pizza is simple to make. The steak is cooked on the pizza which makes it tender and delicious with the caramelized onions.

The caramelized onions make this French Onion Soup Burger over the top. It’s a labor of love but makes for one killer burger.

Let your slow cooker do the work with this delicious chilindron style stew. Slow Cooker Red Pepper Stew is a Spanish version of a cacciatore so make sure to get creative to use what you have on hand!

Banana Thumbprint Donuts are sweet and packed with banana flavor. The thumbprint has a cream cheese and peanut butter filling making this donut irresistible.

Carrot Cake Loaf has all the flavors of carrot cake in a quick bread loaf. It’s moist, full of spices, and super easy to make.

Chai Banana Bread is moist, delicious, and full of chai spice flavors. It’s buttery, sweet, and irresistible.

Stone fruits are synonymous with summer! Juicy sweet peaches, plums, cherries, and pluots are irresistible in the heat of summer. These fruits are perfect for cobblers, pies, crisps, waffles and tarts. Yes, I bet you didn’t think of waffles. I did and they’re so delicious.

Peach Liège Waffles are a rich, yeast waffle that’s more bread than waffle. They’re lightly sweet and packed with ripe peaches.

Rustic Pluot Ricotta Tart is a quick, delicious, and elegant dessert that highlights these delicious stone fruits.

The post 20+ Farmers Market Recipes for August appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

Try these 20+ Farmers Market Recipes for July

Chris — Wed, 19 Jul 2023 10:00:00 +0000

Summer is here! The fresh seasonal produce is so full of color and flavor that I can’t help but share these 20+ Farmers Market Recipes for July!

Summer is here! That means farmers markets are open, road side stands are popping up, and fresh produce is in abundance. Farm fresh tomatoes and corn are always on top of my list, but also delicious summer squash, berries, and WATERMELON! Don’t forget the fresh peaches that are juicy and delicious.

Drinks and appetizers are a great way to start a backyard party celebrating fresh, seasonal produce. Watermelon and berries are perfectly muddled or frozen into cocktails or mocktails. They are also delicious served up in savory crostatas, guacamoles, and delicious dips.

Watermelon Sparkling Frosé is completely refreshing, slightly tingling to the tongue, but full tingling the palette!

Blackberries and limes are muddle together then topped with craft bourbon and ginger beer in this Blackberry Bourbon Mule. The tart lime and tasty berries compliment the smoky rich flavor of the bourbon.

Cherry Stilton Crostata is packed with fresh cherry and thyme flavors that pair deliciously with the aged, crumbled Stilton cheese.

Corn is so versatile and sweet this time of year. It makes the perfect side dish simply grilled. Or use the leftover grilled corn and make a delicious salad with tomatoes or Mexican corn salad with zesty lime and spices.

Corn and Tomato Salad uses leftover corn on the cob and grape tomatoes to make a delicious room temperature salad. It’s sweet, crunchy, and creamy all in one!

(Southern Fried) Mexican Corn Salad is a combination of southern style fried corn and Mexican corn salad. The corn is caramelized with butter, then cooled and combined with Mexican corn dressing.

With all the sweet, tang, and bacon goodness that’s in it’s traditional counterpart, this German Cauliflower Salad is crunchy, delicious, and packed with flavor!

Chipotle Broccoli Slaw is super crunchy, packed with vegetables, and kick up with chipotle. It’s sweet and sour an oh so spicy!

Greek Caprese Salad puts a Greek spin on a classic caprese salad by adding in cucumbers, sweet onions, and fresh chopped oregano. It’s a delicious alternative to the traditional salad.

Spinach Baked Eggs may sound plain, but they’re definitely anything but that! Eggs are baked in delicious and flavorful creamed spinach and topped with Parmesan cheese. Serve with garlic toast for a special brunch or #meatfree dinner.

Eggplant and summer squash is in abundance during summer. It’s always good to have a few recipes to use up this fertile fruit, yes it’s a fruit, throughout the growing season. Use them as noodles for your favorite stacked pastas or hollow them out and stuff them with savory meat.

You know I love me some lasagna, even if it’s in the form of this Eggplant Rollantini stuffed with rich ricotta and Parmesan and baked in a chunky marinara sauce.

Grating the tomatoes tastes like summer in a sauce. Grilled Chicken and Pasta with Grated Tomato Sauce has a fresh tasting sauce with succulent and delicious grilled chicken.

Falafel meets zucchini fritter in this recipe mash up. Courgette and Ricotta Falafel Burgers are healthy, delicious, and perfect for a #MeatlessMonday meal!

Packed with Greek flavors, these Greek Lamb Burgers with Blistered Tomatoes and Tzatziki Spread sound complicated but are pretty easy to prepare and will amaze your guests and family.

Using in season Florida strawberries, this Strawberry Chicken Spinach Salad is not only packed with strawberry flavor but it’s great a way to start the new year off right! Not only are strawberries in the salad, but they’re in the dressing, too!

Family Reunion Stuffed Peppers have few ingredients but taste amazing. If you don’t want to make the roasted tomato sauce, feel free use your favorite jarred sauce in this recipe.

Leeks are often a forgotten vegetable. They’re play second fiddle in most dishes, but I like to highlight their delicate flavor in simple recipes. Like this skillet pizza and carbonara. The carbonara is perfect for hot weeknights because it’s a quick meal that doesn’t heat up the kitchen.

Potato Leek Skillet Pizza packs amazing flavor in a small package. All the delicious flavors are used in moderation for this crispy crusted appetizer or main dish pizza.

Pasta Carbonara with Shrimp and Leeks is a fast paced recipe that tastes amazing and is on the table super quick! The eggs combine with the cheese to make a silky smooth sauce for the pasta.

Made with blackberry cobbler coffee this Blackberry Tiramisu tastes perfectly delicious. The coffee soaked lady fingers have a hint of raspberry liquor.

I love me some sweet, summer peaches! Here’s two of my favorite ways to highlight these juicy fruits this summer. Simmering them with bourbon makes them taste even more sweet and delicious. And grilling them caramelizes the sugars making them even more sweet and delicious.

Bourbon Peach Empanadas are light, crispy, and full of summer peach flavor. There’s a hint of bourbon flavor in the brown sugar sauce.

Grilled summer peaches are layered between cream and puff pastry. Grilled Peach Napoleons with Easy Bavarian Cream sounds fancy, but is easy. You can prepare everything ahead of time and assemble right before serving for a perfect barbecue dessert.

With a handful of ingredients, you can have this Raspberry Crostata on your barbecue table. Topped with vanilla ice cream, it’s perfect for summer!

Watermelon is so versatile! It’s great in sweet and savory recipes. But I like to use them in cocktail and mocktail recipes! These grown up popsicles are irresistible with mint and rum. Skip the rum and add mint simple syrup for a non-alcoholic version.

Summer sweet watermelon and mint are blended with rum in these scrumptious poptails! Watermelon Mojito Popsicles are just the thing to cool you off this summer! Replace the rum with simple syrup for a virgin version.

With just 5 ingredients and a little time, you can make Homemade Cherry Turnovers for your family. They’re slightly sweet, extra crunchy and super delicious for breakfast or dessert.

All these recipes are simple to make and highlight the best of in season produce in July. Thankfully, most of these are also in season August and September. It’s always a good idea to eat seasonally and eat locally! Support the local farmers and hit your farmers market to get the ingredients for these recipes.

Try these other Farmers Market Recipes for July!

Air Fryer Corn on The Cob

Tomato and Corn Chipotle Salsa

Bacon Tomato Pasta Salad

Watermelon Cosmo Punch

Farmers Market Recipes for July

Watermelon Sparkling Frosé

Watermelon Sparkling Frosé is completely refreshing, slightly tingling to the tongue, but tingles the full palette!

Blackberry Bourbon Mule

Blackberries and limes are muddle together then topped with craft bourbon and ginger beer in this Blackberry Bourbon Mule. The tart lime and tasty berries compliment the smoky rich flavor of the bourbon.

Cherry Stilton Crostata

Cherry Stilton Crostata takes on an innovative twist to a classic Italian recipe by combining juicy cherries with creamy Stilton cheese, all wrapped up in a golden-brown flaky pastry.

Greek Caprese Salad

Greek Caprese Salad puts a Greek spin on a classic caprese salad by adding in cucumbers, sweet onions, and fresh chopped oregano. It’s a delicious alternative to the traditional salad.

Corn and Tomato Salad

Corn and Tomato Salad uses leftover corn on the cob and grape tomatoes to make a delicious sauteed salad. It's sweet, crunchy, and creamy all in one!

Chipotle Broccoli Slaw

Chipotle Broccoli Slaw is super crunchy, packed with vegetables, and kick up with chipotle. It’s sweet and sour an oh so spicy!

(Southern Fried) Mexican Corn Salad

(Southern Fried) Mexican Corn Salad is a combination of southern style fried corn and Mexican corn salad. The corn is caramelized with butter, then cooled and combined with Mexican corn dressing.

Spinach Baked Eggs

Spinach Baked Eggs may sound plain, but they’re definitely are anything but that! Eggs are baked in delicious and flavorful creamed spinach and topped with Parmesan cheese. Serve with garlic toast for a special brunch or #meatfree dinner.

Strawberry Chicken Spinach Salad

Get your daily dose of greens with a twist of sweetness. This Strawberry Chicken Spinach Salad is a light and refreshing meal. Perfect for summer!

Greek Lamb Burgers

Greek Lamb Burgers have all the delicious flavors of the Mediterranean in one bite! Plus, the blistered tomatoes and Tzatziki spread take them to the next level!

Potato Leek Skillet Pizza

This rustic potato leek pizza uses thinly sliced russet potatoes, sweet leeks, garlic, mozzarella, and asiago on a store‑bought crust. A cozy homemade pizza perfect for easy weeknight dinners, National Potato Day, or anyone craving a unique potato pizza recipe with simple ingredients.

Pasta Carbonara with Shrimp and Leeks

Shrimp and leeks add a savory pop to classic Pasta Carbonara, bringing together velvety sauce, al dente pasta, and fresh flavors in one dish. Ready to try something new? Save this recipe for your next dinner inspiration.

Grilled Chicken and Pasta with Grated Tomato Sauce

Grating the tomatoes tastes like summer in a sauce. Grilled Chicken and Pasta with Grated Tomato Sauce has a fresh tasting sauce with succulent and delicious grilled chicken.

Family Reunion Stuffed Peppers

Family Reunion Stuffed Peppers have few ingredients but taste amazing. If you don’t want to make the roasted tomato sauce, feel free use your favorite jarred sauce in this recipe.

Eggplant Rollantini

I know I love me some lasagna, even if it’s in the form of this Eggplant Rollantini stuffed with rich ricotta and Parmesan and baked in a chunky marinara sauce.

Courgette and Ricotta Falafel Burgers

Falafel meets zucchini fritter in this recipe mash up. Courgette and Ricotta Falafel Burgers are healthy, delicious, and perfect for a meatfree meal!

Watermelon Mojito Popsicles

Summer sweet watermelon and mint are blended with rum in these scrumptious pop-tails! Watermelon Mojito Popsicles are just the thing to cool you off this summer! Replace the rum with simple syrup for a virgin version.

Raspberry Crostata

With a handful of ingredients, you can have this Raspberry Crostata on your barbecue table. Topped with vanilla ice cream, it’s perfect for summer!

Homemade Cherry Turnovers

With just 5 ingredients and a little time, you can make Homemade Cherry Turnovers for your family. They're slightly sweet, extra crunchy and super delicious for breakfast or dessert.

Grilled Peach Napoleons with Easy Bavarian Cream

Grilled summer peaches are layered between cream and puff pastry. Grilled Peach Napoleons with Easy Bavarian Cream sounds fancy, but is easy. You can prepare everything ahead of time and assemble right before serving for a perfect barbecue dessert.

Bourbon Peach Empanadas

Bourbon Peach Empanadas are light, crispy, and full of summer peach flavor. There’s a hint of bourbon flavor in the brown sugar sauce.

Blackberry Tiramisu

Made with blackberry shortcake coffee this Blackberry Tiramisu tastes perfectly delicious. The coffee soaked lady fingers have a hint of raspberry liquor.

The post Try these 20+ Farmers Market Recipes for July appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

Watermelon Basil Sangria is Perfect for Summer!

Chris — Mon, 05 Jun 2023 10:00:00 +0000

I like sangria, but I don’t make it at home that often. Actually, I’ve never made it before until now. And that will change from now on. Because sangria is simple and simply delicious to make at home. There are so many different variations you will never get bored with homemade sangria.

This recipe is sort of inspired by my watermelon sparking frosé. That was completely delicious and was the perfect comfort drink to help me through a really rough time. I had those on the menu to make the week the hubs was admitted into the hospital. During Covid. And during a time when no one, and I mean NO ONE could visit loved ones in the hospital. Not to mention he tested positive while he was in there. So it was a double stressful time for me.

This time around, the watermelon basil sangria I made is to comfort food to help me this week. Because this week I am scheduled to have a complete knee replacement surgery on the 9th of June. Which has me on the fence between happy and nervous AF. I’m happy because it means the end of chronic pain I’ve had for the last 10 years. And I’m nervous AF because it’s a huge surgery that involves a spinal anesthesia. That’s kind of freaking me out.

What is sangria?

Sangria is an alcoholic beverage or punch that originated in Spain and Portugal. Traditionally sangria consists of red wine and fruit. Sometimes there’s additional alcohols added for flavor and sweetness. And sometimes there’s a sparkling factor like sparkling water, club soda, or soda added for flavor and effervescence.

Sangria is sort of like Champagne. There’s a specific set of circumstances that allow sangria to actually be called sangria. Only those drinks made in Spain and Portugal can be called sangria. If it’s made in another country, it has to be labelled that country and sangria. So, mine would be called American sangria. If that makes sense.

The theory about the history of sangria goes back to the Romans. Water was not that reliable on long trips. To have something to drink the looked towards fortified wines. Sadly, fortifying wines made them not as appealing to drink. To kill the taste, Romans added fruits and other flavorings to make the fortified wine more pleasing to drink.

The US was introduced to sangria in the 1800s but it didn’t gain popularity until the 1964 New York World’s Fair. The Spain pavilion served it and the Americans drinking it love the flavors in the sangria. Since then, Americans have embraced the European cocktail and expanded on it’s base ingredients.

What’s in watermelon basil sangria?

There’s the obvious; watermelon and basil. But there’s also a delicious mint simple syrup, Triple Sec, lime juice, and rose. No, the mint simple syrup doesn’t overpower the sangria. It’s a side note to the watermelon and basil flavor. Even the triple sec is a side note. You don’t taste is specifically. You taste watermelon and basil goodness with every sip.

The watermelon makes this sangria slightly sweet and full of flavor. The basil has an earthy and delicious flavor that complements the watermelon. The rose is slightly sweet and delicious. Feel free to get a sparkling rose. They’re delicious!

This sangria would also be great with a sweeter white wine. I’m thinking chardonnay, Riesling, viognier, and even a pino gris would be delicious with this sangria. I am partial to the viognier. We have a local winery that makes a delicious viognier. I could drink the whole bottle, it’s that delicious. And would be perfectly delicious in this watermelon basil sangria.

What does watermelon basil sangria taste like?

Summer in a glass? I don’t think I could say anything else that could convey what this sangria tastes like. The watermelon is sweet and clean. The basil is earthy and full of rich herbal flavor. Then there’s the triple sec and mint simple syrup. All of these combine to make an earthy, sweet, and delicious sangria. One that is perfect for summer, backyard parties, or a family gathering.

It’s simple and simply delicious to whip up. I even let mine marinate in the fridge longer than the instructions. Because I throw caution to the wind and let it marinate in the fridge for a while to let the rose infiltrate the watermelon. And I have a tendency to make up the “cooking” or rest times for some of my recipes. Atter I’ve tried, them of course.

Personally, I loved the freshness that the watermelon brings to the party. And the basil is earthy and unexpected with the watermelon. And I loved the rose with the watermelon and basil. The mint simple syrup and triple sec are just there to round out all the flavors. They’re not key players in the party but almost like wall flowers. You see them but don’t dance with them. But they are part of the party in some shape or form.

I just love these glasses. They’re so pretty and perfect for exotic drinks like this sangria. The watermelon floats and the basil sticks to it. So, with every sip you get some watermelon and basil along with the mint syrup and Triple Sec.

It’s perfect for sipping poolside this summer. And you can whip up a batch to bring to your backyard parties or family gatherings. It’s simple and easy to make ahead. In fact, it tastes better the longer it marinates. And feel free to top the sangria off with sparkling water or a soda for bubbly and fun sangria.

Watermelon Basil Sangria

Prep Time: 10 minutes

Additional Time: 4 hours

Total Time: 4 hours 10 minutes

Watermelon Basil Sangria is full of sweet watermelon, vibrant basil, and sweet rosé. It’s perfectly chilled with plenty of summer flavor to sit poolside, at a backyard party, or sitting on your deck after work.

No Ratings

Ingredients

4 cups cubed watermelon
750ml rose wine
1/4 cup Triple Sec or other orange liquor
1/4 cup mint simple syrup
1/4 cup lime juice
1 cup fresh basil

Instructions

Combine all the ingredients in a pitcher and refrigerate 4 hours or overnight. Garnish with watermelon and fresh basil before serving.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 136Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 6mgCarbohydrates 13gFiber 0gSugar 12gProtein 1g

Welcome to Herb Week where we let the herbs be the star of the recipe and not just a garnish. Mint, dill, sage, and cilantro are just a few of the herbs we are celebrating this week.

Monday’s Herb Week Recipes

Cilantro Rice from Magical Ingredients
Dill Vinegar Cucumber Salad from Palatable Pastime
Fresh Herb Bread from Hezzi-D’s Books and Cooks
Fried Sage from Art of Natural Living
Red Zhug (Yemenite Hot Sauce) from Karen’s Kitchen Stories
Watermelon Basil Sangria from A Kitchen Hoor’s Adventures

The post Watermelon Basil Sangria is Perfect for Summer! appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

Verde Mary is a Bloody Mary with a twist!

Chris — Fri, 28 Apr 2023 10:00:00 +0000

A Verde Mary is a delicious twist on a Bloody Mary! The base is made with tomatillos, jalapenos, green chiles, celery just to name a few green ingredients.

I have had this on the list to make for a few Brunch Week’s now. For whatever reason, I just never got around to making it. But this year was the year I decided to make a Verde Mary. Don’t ask my why. Maybe it’s because Cinco de Mayo is in a few days. Maybe it was just time for this recipe to be made. Whatever the reason, here it is!

What is a Verde Mary?

It’s basically a green Bloody Mary. Instead of the traditional Bloody Mary mix made with tomato juice this one is made with all kinds of green vegetables. I started with roasted tomatillos and jalapenos. I didn’t want the tomatillos to be super tart, so I roasted them to enhance their flavor. The same with jalapenos. I didn’t want them to be too spicy, so I roasted them.

I originally thought about putting an avocado in there, but I wasn’t sure how an avocado would work in this cocktail. It would probably be creamy, but I’m not sure I wanted to have that, how do I say it. Avocados taste delicious. Don’t get me wrong, but they have a high fat content and I’m not sure I want that in my drink. Cold liquids and fat just don’t get along on my tongue. So, I skipped the avocado.

I added vibrant ingredients like celery and cucumber. There’s lime juice in there and roasted green chiles. And some parsley. Feel free to swap this for cilantro. I do not like cilantro, but I wanted an herbal hint in there, so I went with parsley.

How do you make a Verde Mary?

It starts with making the Verde Mary mix. You roast the tomatillos with the jalapenos. Then you blend that with the rest of the mix and then strain it. I didn’t want to have any bits of celery rib in there or seeds from the tomatillos or cucumber in there. And I wanted it to be smooth and creamy like tomato juice is. It doesn’t have bits and pieces of tomato in there. So, take the time to strain the mix.

When the Very Mary mix is ready make sure to chill it before you use it. At least an hour should do it. It’s better for the end result if you chill the mix first. It doesn’t melt the ice too fast and keeps the drink from getting watered down.

I rimmed my glass with lime juice and celery salt. Since I didn’t add any salt to the Very Mary mix, I wasn’t afraid to add the celery salt to the rim and to the drink itself. It really rounds out the flavor of this cocktail.

I filled the rimmed glass with ice and let it chill in the fridge. Then I combined a 1/4 cup of the verde Mary mix in a cocktail shaker filled with ice. I added 2 ounces of vodka. There’s flavored vodka like cilantro and jalaneo, but I had plain vodka. I might try one of those next time I make these. Because I will be making these again.

The Verde Mary gets most of its kick from the prepared horseradish. But it’s not going to clear your nose type of horseradish. There’s just enough in there to bring the heat, but not too much. There’s the richness from the Worcestershire sauce and the added flavor of the smoked paprika and celery salt. Finally, there’s a dash of green Tabasco in there for added heat. It’s that kick on the back end after you’ve taken a sip.

What does a Verde Mary taste like?

The tomatillos are there. You can taste the little sourness they bring to the party. The roasted jalapeno is subtle along with the roasted green chiles. The horseradish is up front and the Tabasco in the back. The celery salt brings all the flavors together. Which is nice, because the verde Mary mix doesn’t have added salt.

You don’t taste the alcohol, but after one you know it’s there. It sneaks up on you. And, like I said, feel free to try some fun flavored vodkas in this recipe. Cilantro, jalapeno, lime, cayenne. Just peruse the small bottle aisle and see what’s out there. One bottle is enough for one Verde Mary. Just saying.

I love the richness and vibrant flavors in this Verde Mary. The cucumber and celery are so fresh and delicious. They pair well with the spicy jalapeno and Tabasco. OH! Cucumber vodka! That would be good. Or take a little sweet and add in some watermelon in there. Or honeydew to keep it green. Maybe pear? Oh my. My brain is filling with all the sweet possibilities in this Verde Mary.

Verde Mary

Cook Time: 20 minutes

Additional Time: 1 hour

Total Time: 1 hour 20 minutes

No Ratings

Ingredients

For the verde Mary mix:

8 tomatillos
2 jalapeno peppers
5 green onions
1/2 cup chopped English cucumber
4 ounces chopped green chiles
1/4 cup chopped celery
2 tablespoons lime juice
1/4 cup water
1 teaspoon celery seed
2 tablespoons parsley

To make the Verde Mary:

4 ounces Verde Mary mix
2 ounces vodka
1 teaspoon prepared horseradish
1/2 teaspoon celery salt
1/4 teapsoon smoked paprika
2 dashes green Tabasco
1/2 teaspoon Worcestershire sauce

Instructions

To make the Verde Mary mix:

Remove the husks and cut the tomatillos in half. Cut the jalapenos in half and remove the seeds and pith. Roast the tomatillos and jalapenos at 400 for 10 to 15 minutes or until they begin to brown. Cool to room temperature.
Combine the roasted tomatillos and jalapenos with the green onions, cucumbers, green chiles, celery, lime juice, water, celery seed, and parsley in a blender or food processor and process until smooth. Strain the mixture through a fine mesh strainer and refrigerate until ready to use.

To make the Verde Mary:

Rub the rim of the glass with a wedge of lime and rim with celery salt. Fill with ice and set aside.
Combine 4 ounces of the Verde Mary mix with the remaining ingredients in a cocktail shaker filled with ice. Shake 30 seconds to a minute or until blended. Pour over the ice in the glass and serve.
Garnish with charred jalapeno, lemon and lime wedges, and a slice of cucumber.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 335Total Fat 4gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 3gCholesterol 0mgSodium 764mgCarbohydrates 43gFiber 12gSugar 22gProtein 8g

Welcome to #BrunchWeek! This event has been around for over 7 years. It’s a fun way to share our love for all things brunch related to help celebrate Mother’s Day! We have 11 bloggers sharing over 30 recipes this year!! That’s 30 plus delicious recipes to help celebrate mothers, family, and friends. If you’re putting together a brunch, then you’ll appreciate all the variety this event offers! From cocktails to baked goods and even sandwiches, there’s something for everyone.

Here are today’s #BrunchWeek recipes:

Chechebsa (Ethiopian Torn Flatbread Breakfast) from Tara’s Multicultural Table
Hummingbird Granola from The Spiffy Cookie
Iced Brown Sugar Tea Latte from Hezzi-D’s Books and Cooks
Kombucha Sangria from Palatable Pastime
Peaches and Cream Cookies from For the Love of Food
Sous Vide Yogurt from Art of Natural Living
Strawberry Lemonade from Magical Ingredients
Verde Mary from A Kitchen Hoor’s Adventures

The post Verde Mary is a Bloody Mary with a twist! appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

Mai Tai Margarita has Delicious Layers of Flavor

Chris — Sun, 20 Feb 2022 11:00:00 +0000

Mai Tai Margarita has the flavors of the tropical Mai Tai and refreshing margarita. Grenadine is in the bottom, the margarita with coconut rum is in the middle, and dark rum floated on top for a deliciously layered drink.

For me both the Mai Tai and the Margarita are tropical drinks. They’re both consumed near a beach. At least in my head they are. And I think that’s because both of them come from exotic and tropical places. The Mai Tai being Hawaii and the margarita being the created somewhere between Tijuana and Baja, California. There are so many claims to fame with that drink it’s hard to say where it originated.

Are margaritas Mexican?

The margarita history remains to be seen. There’s a 1936 article in Iowa that says it’s from Tijuana. One account from 1938 says it’s from restaurant halfway between Tijuana and Baja, California. Jose Cuervo says it’s from a bartender in Mexico named after a dancer. Another restaurant claims that it is from a bartender in Ensenada in 1941. In 1942 someone claims it’s from Chihuahua. Some claims are from Texas.

I think this is one cocktail that will never have a clear past. However, it is very similar to the brandy daisy. The brandy daisy has simple syrup, cachaca (which is like rum), lime juice, brandy, and rum. Sounds familiar, right? Maybe someone ran out of rum and they had tequila. The tequila pairs well with lime. So does rum, but then add the salt and I think the tequila wins out. But that’s just me.

What is in a classic margarita?

Margarita ingredients are simple. They are so simple that there really is no need for a margarita mix. I mean, I guess you could combine the lime juice with the simple syrup beforehand? To be honest, I prefer a margarita without the mix. There’s really no need for all that fake flavor you get with a margarita mix.

A margarita is made with tequila, orange liquor, lime juice, and simple syrup. That’s usually an agave syrup, but not entirely necessary. However, with all the organic sweetener options out there, you can find agave syrup in most grocery stores now. However, this wasn’t always the case. I don’t remember seeing it in my store until a few years ago.

With so few ingredients, there’s really no need for a mix. I understand that the limes might be a bit much to juice for large crowds. There are hacks for juicing limes. Instead of cutting them horizontally through the equator like we usually do, cut them through the poles. Like you would if you wanted to segment them. It’s the fastest way to get all the juice out of the lime. Google it. There are tons of vids on it. Blew my mine, too.

How do you make margaritas at home?

This recipe makes margaritas for two. But it’s easily scalable for more. And, like I said, you could mix the tequila, rum, and lime juice with the simple syrup ahead of time. Then you can shake the mix with ice and pour into a glass to make them for more than just you two. But please do not buy the margarita mix. It sounds easy, but it does not taste like a true margarita.

And, if you’re wondering what type of margarita glasses you need, just use what you have. If ou have the fancy margarita glasses, then use those. However, they’re sort of shallow and might not show the layers as well. I used a high ball glass. You can easily use a rocks glass or even an old-fashioned glass. Either of those would work well. Or just use whatever glasses you have on hand. Juice glasses? So be it!

Why salt margarita glasses?

It’s a taste thing. For the same reason you add salt to your desserts, adding salt to the rim of a margarita elevates all the flavors in the drink. Sweet and salt compliment each other. Also, salt and sour compliment each other. So, when you add the salt with the sweet syrup and sour lime in the margarita, the drink is elevated, and all the flavors come to the party and dance together.

Of course, with this Mai Tai Margarita recipe I was looking for sugar to salt the rim. I wanted to play off the grenadine in the bottom of the glass, but I couldn’t find any that wasn’t an odd color. So, I went with whatever salt I had on hand. Which happened to be sea salt. And not a fine sea salt. So, it didn’t really add to the flavor of the Mai Tai Margarita. I suggest finding a rimming salt or a fine sea salt for the rim. Or look for a fun sanding sugar.

Since the top of the Mai Tai Margarita is rum, it would elevate the flavors of the rum. Then the middle of the mai tai margarita is all sour with a little sweet. The sugar rim would definitely enhance that part of the cocktail. And by the time you get the grenadine, if you haven’t mixed it in from the beginning, then the sugar on the rim should be gone and you’d have just the grenadine to sip. At least that’s how I have this drink playing out in my head.

What does a Mai Tai Margarita taste like?

Seriously. Just look at this margarita recipe! All those fun layers and colors. The first thing you taste is the dark rum. You can even use a spiced rum like The Kraken for the top. That would add a fun flavor to this drink. Once you get past that, it’s the traditional margarita flavor with a coconut flair.

The coconut rum and the lime really play on each other. The whole put the lime in the coconut song totally goes through my head with this recipe. Because they are the perfect pair in this lime margarita recipe. I could not make a margarita without lime. It’s essential to the flavors of the cocktail!

Now, if you don’t stir the drink, there’s the grenadine at the bottom. It’s not just there for color. It adds to the sweet and sour flavor of this Mai Tai Margarita. And since grenadine is made with pomegranate juice, water, and sugar, it’s a delicious compliment to this sweet and sour Mai Tai Margarita!

Mai Tai Margarita

Cook Time: 2 minutes

Total Time: 2 minutes

Mai Tai Margarita has the flavors of the tropical Mai Tai and refreshing margarita. Grenadine is in the bottom, the margarita with coconut rum is in the middle, and dark rum floated on top for a deliciously layered drink.

4.8 Stars (4 Reviews)

Ingredients

1 ounce tequila
1/2 ounce coconut rum
1/2 ounce light rum
1 ounce fresh lime juice, plus lime slices for garnish
1/2 ounce grenadine
1/2 ounce dark rum

Instructions

If using rimming salt, dip the glasses in lime juice and then the salt.
Pour the grenadine in the bottom of the 2 old fashioned glasses.
Fill the glass with ice and set aside.
Combine the tequila with the coconut rum, light rum, and lime juice in a cocktail shaker filled with ice.
Pour the margarita over the ice in the glass.
Carefully pour 1/4 ounce of the dark rum on top.
Garnish with lime slices and serve.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 110Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 3mgCarbohydrates 11gFiber 1gSugar 5gProtein 0g

Must Make Margaritas

Classic Margarita Mocktail from Jen Around the World
Creamy Strawberry Margarita Popsicles from That Recipe
Frozen Strawberry Margarita from Art of Natural Living
Kiwi Margaritas from The Spiffy Cookie
Mai Tai Margarita from A Kitchen Hoor’s Adventures
Raspberry Margarita from Hezzi-D’s Books and Cooks
Rose Margarita from Karen’s Kitchen Stories
Sangria Margarita from Palatable Pastime
Skinny Fruit Margarita from Our Good Life

We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, join our Pinterest board, too!

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Moonshine Margarita

Chris — Sun, 26 Dec 2021 11:00:00 +0000

With three different kinds of citrus flavors in this margarita, KO Distilling’s Moonshine Margarita is refreshingly delicious. It doesn’t call for specialty ingredients and can easily be made individually or in a large batch for a party.

This content is intended for readers 21+. This margarita is brought to you by KO Distilling, but all opinions are 100% mine.

New Year’s is just around the corner!

I just thought I’d share that with you. And because of that I have so much to share with you. Including this Moonshine Margarita. But, before I can to that, I want to share with you how I came to know about this delicious cocktail.

I’m not a stranger to KO Distilling. They’re like 10 minutes from my house so I have to know about them. The hubs and I went there for a tasting when they released their bourbon. Because, well, I’m a bourbon girl. I was born in Kentucky and Dad made sure we were bourbon girls.

Of course, now I drink scotch, but that’s another story.

In fact, when they first came out, I thought about signing up as a PlanKOwner. I’m thinking about it even more after my last visit, but I’ll get to that in a bit. Being a PlanKOwner means you get perks like a discount, free tours, and invitations to special events. No free tastings though. Virginia Alcohol and Beverage Control (VA ABC) prevents giving away free spirits.

I know. I’m sort of jumping in feet first and running off with this post. So, let me back up a bit and tell you about KO Distilling. Two lifelong friends, Bill Karlson and John O’Mara, started KO Distilling. They’re the KO of KO Distilling.

What is KO Distilling?

In 2013 they decided to jump in feet first and create craft spirits. It took them a couple of years to get it all sorted out, but in 2015 they broke ground on their current Manassas, Virginia location. Initially, they got their feet wet with gin. Okay class, for those of you who know your spirits, why gin? Anyone? Beuhler?

Gin doesn’t require aging! Maybe like a day, but not in a barrel. It can “rest” in a steel tank until you’re ready to bottle it. They came out with two gins; Standard Strength and Navy Strength. Both of which have delicious botanicals in them. There’s juniper, of course. But they also have orange peel, grains of paradise, cinnamon, angelical, cardamom, coriander, and orris root.

For those wanting to know, angelical is like nettles or wormwood. It’s an ancient herb used in medicinal healing purposes for centuries. Orris root is basically the root of the iris plant. That’s where the floral notes come from in their gin.

Do they make other spirits?

From there they introduced the barrel aged gin and the Bare Knuckle American Whiskey which had a different name initially. And is the spirit used in this Moonshine Margarita. The original name was Virginia Moon White Whiskey. However, that mean old VA ABC told them they had to change the name of that spirit. It was a little too close to moonshine. Yes, it’s a finicky state to live in. But it’s not as bad as California.

Then they rolled out the rye, the wheat whiskey, and finally the bourbon. Their most recent additions include cask strength versions of their rye and wheat whiskey. Now, I’m not a huge rye fan, but their 120 proof cask strength rye was delicious!! I could easily sip that on the rocks any day of the week.

I see this turning into a hugely long post. Feel free to read the rest of their story here.

So, this lovely consultant for the Virginia Distiller Association reached out to me and said. “Hey! Love your blog. I printed your Moroccan Pad Thai, just so ya know. Would you be interested in featuring KO Distilling and share their Moonshine Margarita?”

Um. YEAH!

I went on to explain that I had been there and was familiar with KO Distilling. One of my goals for my blog this year is to add more cocktail recipes and learn how to craft cocktails. So, she says, “I’d be happy to help with your cocktail creation goals.” We worked it out that I would visit the distillery and take the tour. I would be able to taste the Moonshine Margarita. It’s not part of the tastings, but you can order it separately from their menu I think.

I chatted with my guide, the marketing manager, and all the other members behind the bar handling customers and tastings. I’m always interested in how and why people work for a distillery. It’s not an industry I think of when looking for a job. Some are in the hospitality industry and just, by chance, start working there. It’s such a great place to work, they just stayed.

My tour guide showed us around the very compact facility. It’s in the space about the size of clothing store. It’s not very big AT ALL! We followed the ingredients from start to finish. It’s all locally sourced Virginia products including the same water that comes out of our tap! That’s just crazy and awesome at the same time.

I have to add an amusing anecdote about the bucket picture. So, part of the process of making alcohol is having the yeast turn the grain into alcohol. And it reminds of an Alton Brown episode of his old show where he shows those sock puppets. They’re eating the sugars in the grain and then basically burping the carbon dioxide out. It made me giggle. So, the bucket tells them when the yeast finishes eating and it’s time to move to the next step.

They have turned their distillery into a state-of-the-art system with this huge monitor on the wall. It lets them know when there’s equipment that needs adjusting, issues to deal with, and the general well being of their distillery. It was rather amazing seeing all those lines like a maze on the wall.

KO Distilling uses a rather interesting way to double distill their spirits minus the gin. There’s this long, copper tube where the spirits work their way to the top and then into the still. It’s called column distillation and it’s how they distill most if not all their spirits. It’s a faster process than two pot stills and produces a more consistent product.

The spirits are aged in charred barrels. Each barrel is used once before being sold to wineries and breweries across the country. They’re great for making fortified or port style wine. Excess mash and corn goes to local farms to feed livestock. There’s nothing in this distillery that goes to waste.

They have the finishing machine that puts the label on, the cork, and the wrapper. However, there are some spirits that require hand bottling and some that require the actual strength of that batch to be written on the label. Since it’s a craft spirit, the proof can vary from batch to batch. They don’t blend them with others to maintain consistency like some distilleries.

Since I don’t follow boxing or MMA I didn’t make the connection of the boxers on the labels with the KO in the KO Distilling. KO meaning knock out. Yeah, I totally missed that part. The pictures on the labels represent actual boxing figures in history. One of them is a woman, which is amazing.

They have added some KO body paint to some of them like a tattoo on the shoulder or something. I didn’t notice that until they pointed it out. They’re a crafty little distiller in more ways than one.

As I was chatting with Sarah, I asked her who creates the cocktails like the Moonshine Margarita. The staff! They get some inspiration from popular cocktail recipe books. But they want to create cocktails that are easy to make and don’t call for lots of special ingredients or other mixers specific to that drink.

That’s always my complaint with recent cocktail recipes; 12 ingredients and only 2 of them are reusable in other recipes. It’s ridiculous! Their goal is to show you how to enjoy their spirits simply and deliciously. I love that concept.

And I love this Moonshine Margarita!

Moonshine Margarita has traditional lime juice and simple syrup. But adds the kick from some orange juice instead of Cointreau. And there’s an added citrus kick from some grapefruit sparkling water. Oh yeah. It’s a triple citrus explosion with a Bare Knuckle American Whiskey kick.

Their Bare Knuckle American Whiskey is a wheat based, traditional, Blue Ridge moonshine style whiskey. However, unlike most moonshine whiskey, theirs calls for 60% wheat, 30% rye, and 10% malted barley. This makes fore a richer and more delicious spirit for this moonshine margarita and other cocktails for your New Year’s parties.

Since it’s made with wheat, it has a sweet flavor on the front end and the peppery rye on the back end. It’s very smooth and can easily be serve on the rocks. Or you can serve it in this Moonshine Margarita, their Manassas Mule, Whiskey Sour, or Whiskey Ginger.

You can whip up the base for the moonshine margarita and keep it in your fridge for unexpected guests, parties, you name it! Just stir with the Bare Knuckle American Whiskey, pour over ice, and top with grapefruit sparkling water or soda. The recipe calls for San Pellegrino Grapefruit Soda, but I couldn’t find that. I used Bubbly instead. Use what you can find. If you use Sparking Ice, you might want to cut the simple syrup a bit as that has Splenda in it. Just saying.

So, now that I have this delicious bottle of Bare Knuckle American Whiskey, you should see a few more cocktails on my blog. You’re probably going to see the cask strength whiskeys pop up sometime, too. They’re so smooth and delicious. All their spirits are super delicious and can easily be serve on the rocks or in cocktails. They offer cocktail recipes for each of their spirits. Try some of those or whip up some of your favorites!

I’m thinking maybe a moonshine caipirina. Yes, that is my favorite cocktail of all time! Moonshine Mojito which is my second favorite. I did have a chuckle there because they have a lime rickey on their recipe list, too. I shared one of those on my blog! It made me laugh and I shared that with my host.

Since I don’t want to miss out on any new products or recipes, I’m following them on Facebook, Instagram, Twitter, and YouTube. Not only do they have events at the distillery (like free yoga once a month), but they also participate in Virginia Distiller Association events throughout Virginia. I plan on attending the one in March.

You can check out a few more of my recipes using KO Distilling below the recipe card. Including their new Distiller’s Reserve Bottled-in-Bond Rye Whiskey!

2 drinks

Moonshine Margarita

Cook Time: 5 minutes

Total Time: 5 minutes

With three different kinds of citrus flavors in this margarita, KO Distilling’s Moonshine Margarita is refreshingly delicious. It doesn’t call for specialty ingredients and can easily be made individually or in a large batch for a party.

4.8 Stars (2 Reviews)

Ingredients

1.5 oz. Virginia Moon White Whiskey
3 oz. San Pellegrino Grapefruit Soda
2.5 oz. Lime Juice
1.25 oz. Orange Juice
4 tsp. Simple Syrup

Instructions

Add Virginia Moon, lime juice, OJ, and simple syrup in a mixing glass, stir thoroughly then pour into a rocks glass filled with ice. Add grapefruit soda, stir & enjoy!

Notes

Shared with permission from KO Distilling.

KO Distilling Recipes

Spiked Eggnog White Hot Chocolate

Bourbon Balls

Bare Knuckle Blueberry Bourbon Barbecue Sauce

Lightning Lavender Margarita

Prepping for New Years Parties

Bacon-Wrapped Jalapeño Poppers from Blogghetti
Champagne Jello Shots from Fresh April Flours
Confetti Champagne Cocktail from Our Good Life
Deviled Potatoes from The Spiffy Cookie
Grilled Party Kabobs from The Freshman Cook
Hanky Panky from Palatable Pastime
Lil Smokies Recipe Pigs in a Blanket from Devour Dinner
Mango Avocado Shrimp Cocktails from That Recipe
Mini Cheeseballs from Jen Around the World
Moonshine Margarita from A Kitchen Hoor’s Adventures
Pesto Crescent Spirals from Magical Ingredients
Pizza Pigs In A Blanket from Making Miracles
Sorbet Champagne Cocktail from Art of Natural Living

We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, follow our Pinterest board, too!

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Meal Planning Week 16 – Farm Fresh

Chris — Tue, 14 Dec 2021 11:00:00 +0000

Meal Planning Week 16 is all about farm fresh recipes. Whether it’s the beginning of farmer’s market season or the end, there are recipes for all types of fresh produce.

Meal Planning Week 16 is about farm fresh ingredients. It’s always a great idea to eat what’s in season no matter the season. Spring has bright and vibrant vegetables. Summer has fruits that are sweet and juicy. Fall brings apples, squash, and sprouts. Winter has citrus and greens like kale and chard.

Why should you eat what is in season?

Most of us know what is supposed to be at peak when. At least for the more common fruits and vegetables. Watermelon isn’t in season right now. But cabbage and carrots are. Peaches are not in season, but radishes and sweet potatoes are. So, if you’re buying watermelon right now where do you think that comes from?

The produce that is out of season but in stock come from somewhere else. That means they are picked before peak flavor because they must travel a considerable amount of time to get to your store. This leaves produce lacking in the nutritional department. It’s not they aren’t nutritional. But they’re picked before peak, can’t ripen naturally, and probably travel in cold storage. This means they’re not as nutritious as produce picked in your state at the very least, but in your local area is best.

Foods grown out of season don’t get the full benefit they would during regular seasons. Take daylight savings. During summer, there are more daylight hours than in the middle of December. All that sunshine really does make a difference in the ripening process. A shorter daylight cycle usually makes for produce that is less nutritionally dense than in season.

Eating what is in season means eating locally. This means helping local farmers. And it also costs less because it doesn’t have to travel as far to get to your store. So, it’s a win win for both you and the farmers. And technically it’s a win win win because traveling fewer miles means less fossil fuels used to get to the store.

How do you know what is in season in your area?

I’m sure you can Google it and there’s a plethora of sites that come up. For me, I usually head to the USDA website for SNAP-ED. Of course, I am biased because my father and stepmother both retired from USDA. They have a great list of mainstream produce that is in season for most of the US.

Since it’s December, we have mostly citrus fruits, and root veggies like cabbage, Brussels sprouts, sweet potatoes, and beets. There’s a slew of greens like chard, collard, and kale. It’s a wonder the comfort foods involve most of these. During the cold winter months, these foods keep as warm and fed. And, well, for me comfort food is essential during those cold winter days.

Apples are also in season. And pears will be in season soon. While this might seem like a surprise to some, they are hardy in storage. Fall is their normal harvesting season, but apples last in cold storage for several weeks. This allows their flavors to ripen and get more delicious. The same with pears. Pears, but the way, are my FAVORITE fruit. Of all time.

Check out your local farmer’s market! I know most aren’t year-round, but the grocery stores are starting to highlight local produce and I think it’s great! I always look for those local “stands” in the grocery store. It not only helps me learn what is in season, but helps me support local farmer’s, too.

Is in season produce healthier?

Yes. Once harvested a fruit or vegetable the timer starts. The vitamins and nutrients that are at peak when picked start to deteriorate. Vitamins like A, B, C, and E start to deteriorate. Then when you factor in artificial light or ripening enhancers it just decreases the nutritional value of the food.

Eating fresh fruits and vegetables are full of fiber and water. Yes, there’s fiber in processed fruits and vegetables. But fresh fruits and vegetables are low in sodium and sugar. Commercially processed fruits and vegetables sometimes have additives for flavor. They have some additives to maintain color and freshness. Well, when you eat fresh produce from the market you don’t have those additives.

What produce is easy to grow?

Peppers. I know this one for a fact. I had a great pepper garden at the condo a couple of years running. There was even a praying mantis in my balcony garden. They eat the bugs that aren’t good for your plants, from what I understand. Peppers come in many shapes, sizes, colors, and Scoville units.

Strawberries and tomatoes. Sometimes you can find a strawberry kit with that special pot with all the holes in it. Tomatoes you can easily grown in pots. They even have what’s called patio tomatoes. And there’s special pots that make them grow upside down. I’ve not tried those. I just grow mine in pots and they’re delicious.

Of course, we already talked about squash. But did you know you can grow green onions, celery, and lettuce from the stem end? We all chop the little root end off the green onions, but if you chopped just a little more of that end off you can pop it into some water to root. Once new roots grow, you can put it in soil and grow new ones. Same thing with celery and lettuce like iceberg and romaine.

Onions and garlic are the same. You can pop a clove of garlic in some soil, and it will grow. Ginger root is the same, too! And those things that grow on your potatoes when they’ve sat in the pantry too long? Those are eyes. Basically, the roots of a potato. If you see a lot of those, put that potato in some dirt. It will grow and sprout other potatoes.

We won’t even get into the herb discussion. Almost any of those grown easily in pots on a windowsill or in a garden. I’ve wintered rosemary and thyme successfully. The more rootbound they are the heartier they become. Of course, if it’s unseasonable cold in winter it could use a little shelter. If it’s in a pot, put it near the house. If it’s in the ground, maybe get one of those greenhouse tarps to put over it. And, well, there’s no question that they taste better home grown that from the grocery.

I hope I have inspired you to head to your local farmer’s market. If you don’t have one in season right now, try a CSA box. Community Supported Agriculture is a great way to get to know what farms are in your area and what’s in season. It’s also a great way to learn about produce you didn’t know about. I had one that sent me kohlrabi. I’d never had it before. Once I tasted it, I knew it was perfect for a crunchy slaw!

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Grilled chicken, colorful peppers, and all the classic toppings separated just for you. Our deconstructed fajitas offer a fresh experience with every forkful. Click the link in bio to order yours now.

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Photo Credit: www.hezzi-dsbooksandcooks.com

Last week I had one of those meals that will change the way I eat for a long time. The food I made was pizza. I know what you are thinking…pizza is a life changing food? Since when? Seriously, this pizza goes to a whole other level and my husband totally agrees with me.

Oven-Fried Green Beans

There is a trick to getting super crispy Oven-Fried Green Beans that gives them a super crunchy fried taste without frying. It makes them a healthier version of the popular appetizer!

Hot Pepper Jelly

This sweet and spicy Kentucky gem comes from my Nana! Hot Pepper Jelly is a family favorite that was served for every Derby Party at our house. No, you don’t have to make a big huge batch like she did. This small batch will make about 3 half pint jars #comfortfood #southernfood #pepperjelly #jelly

Black Radish Chips

Spicy Black Radishes Chips are baked up into a crispy, delicious chip. If you can’t find black radishes, you could use daikon or any other large radish. Cooking times may vary with other types of radishes.

The post Meal Planning Week 16 – Farm Fresh appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

cocktail – Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures

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