Sparkling Honey-Ginger Bourbon Lemonade

When I have friends coming to visit, I like to  make a batch of cocktails beforehand so that I have a pre-made refreshment to serve. Lemonade-based drinks are a favorite of mine: I’ve made a Rhuby-Lavender Lemonade as well as a Bourbon-Peach Lemonade in the past. So to keep my trend going, I decided to make this Honey, Ginger Sparkling  Lemonade with Rosemary and added in some bourbon. (My friends are big bourbon fans, if yours aren’t, vodka would work as an easy substitute). I changed the recipe a bit to fit my tastes, but you can find the original recipe here. Ingredients: 1/2 cup local honey 1/2 cup water the juice of 5 lemons, plus the zest of 1 lemon the juice of 1 lime 1/4 cup minced ginger 10 full rosemary stalks 2 1-liter bottles of club soda 1 1/2 cups bourbon Ice cubes

Roasted Beet Hummus

I am just drawn to the color of beets. They make any dish look absolutely beautiful! I’ve done a couple of other beet dishes on here (Beet Risotto, Gemelli with Brown Butter Beet Sauce, and Roasted Beets with Tahini, to name a few) so when I saw this recipe for Roasted Beet Hummus in the latest Cooking Light I knew I had to make it. Hummus is really easy to prepare and the addition of the beets makes this one a show stopper. Whip up a batch of this to serve with a crudite platter at your next gathering! Ingredients: 2 red beets 1/2 cup coarsely chopped walnuts 8 garlic cloves, halved grated lemon rind of two lemons fresh lemon juice from two lemons 1/4 walnut oil (or good olive oil) 1 1/2 teaspoons freshly ground black pepper 1 teaspoon kosher salt 2 (15-ounce) cans chickpeas (garbanzo beans), rinsed and drained

Lemon Angel Food Cupcakes

Every Mother’s Day, I make my mom a citrus-themed dessert. She loves lemon desserts, so I’ve made Earl Grey Lemon Squares and a Lemon Tart with Raspberry Shortbread Crust in the past. This year, I decided to make cupcakes! I adapted a recipe from Martha Stewart into a cupcake recipe to make these Lemon Angel Food Cupcakes. Ingredients: Cupcakes: 1 cup sifted cake flour 1 1/2 cups sugar 12 large egg whites 2 tablespoons finely grated lemon zest 1 tablespoon plus 1 teaspoon fresh lemon juice 1 teaspoon cream of tartar 1 teaspoon pure vanilla extract 1/4 teaspoon salt Lemon Whipped Cream Frosting: 1/2 cup fresh lemon juice 1/2 cup sugar 1 tablespoon cake flour 1/4 teaspoon salt 1 1/2 cups heavy cream, chilled 1 tablespoon finely grated lemon zest

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