Tag Archives | Summer 2013 Recipes

Watermelon Cooler


Seasonal recipe provided by Master Mixologist Christopher Wagner

1 oz Tequila Reposado
¼ oz Darjeeling Tea Liqueur
¼ oz Velvet Falernum Liqueur
1 dash Orange Bitters
Top off with watermelon water
Garnish with pickled watermelon rind


2 darjeeling tea packets
1 c 100% neutral grain spirits

Steep tea bags in spirits for two days and then add: ½ c sugar and 1/c water


½ large watermelon scooped from rind
Juice of 1 lime
½ cup of water
Blend all in a blender
Strain pulp

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Bananas Foster French Toast


Chef Natasha Spears

For the French Toast:

1 qt egg yolk
1 qt heavy cream
4 Tbsp vanilla extract
2 c sugar
Seeds from one vanilla bean
1 Tbsp cinnamon
1 loaf brioche

Mix egg, cream, vanilla extract, sugar, vanilla bean seeds and cinnamon together and refrigerate.

Cut brioche loaf into ½ inch slices. Quickly dip bread in batter, making sure both sides are lightly coated. Place pieces on lightly greased skillet. Brown for approximately 4 minutes on each side.

For the Bananas Foster:

3 oz light brown sugar
1 tsp cinnamon
1 Tbsp butter
2 oz dark rum
½ banana, sliced

Add brown sugar and cinnamon to melted butter and bring to a soft simmer. Add banana and rum. Reduce mixture until thickened.
Pour over French Toast while still hot. Dust with powdered sugar.

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Ginger Lemondrop


Housemade Ginger Syrup

Fresh squeeze 1/2 Cup Ginger Root.

Simmer 1 Quart of sugar with 1 quart of water and reduce by 1/8. Remove from heat, and as the syrup cools, add the fresh ginger juice (you can adjust to your taste – add more if you would like). Refrigerate.

2 oz Square One Botanical Vodka
1/2 oz Stirrings Ginger Liqueur
1/2 oz Housemade Ginger Syrup
1 oz Fresh Lemon Juice

Build all ingredients in a tin mixer. Add ice, shake & strain in a sugar rimmed martini glass. Garnish with a lemon wheel float.

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Amber’s Dairy-Free Chocolate-Almond-Coconut Ice Cream

Makes: 1 and 1/2 Quarts

Notes: (I prefer to double and use the leftovers to make popsicles after it has set out for awhile after a serving)

3 cups unsweetened Coconut Milk (do not use light)
1/2 cup Cream of Coconut
3 Tablespoons Agave Syrup
1 1/4 Sugar
2/3 cup unsweetened Cocoa
3 Large Egg Yolks
1 1/4 Tablespoon pure Vanilla Extract
2 teaspoons Almond Extract
1/2 Cup unsweetened coconut fl akes
1/2 Cup sliced almonds

  1. Prepare a fi ne-mesh sieve in a large bowl set over a bowl of ice water.
  2. In a large saucepan, whisk the coconut milk and agave syrup over moderately low heat until warm. In a medium heatproof bowl, whisk the sugar and cocoa powder. Gradually whisk in 1 cup of the warm coconut milk mixture until smooth, then whisk in the egg yolks. Scrape the coco paste in the saucepan and whisk until nice and blended. Cook the custard textured mixture over moderate heat, whisking constantly, for about 5-7 minutes, until very hot and slightly thickened: DO NOT let it boil. Immediately strain the custard pre-mix into the prepared bowl and stir in the vanilla and almond extract. Stir the custard until chilled.
  3. Freeze the custard in an ice cream maker according to the manufacturers’ directions. (It normally takes the full amount of time) Transfer the ice cream to a large plastic container and freeze until fi rm at least 4 – 6 hours.
  4. In a small skillet, toast the coconut fl akes and almond slices over low heat until lightly browned, 3-5 minutes. Transfer to a plate and let cool.
  5. Serve the ice cream topped with coconut fl akes and slivered almond mixture.
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Fire Roasted Fruit Salsa

This grilled salsa has an outdoorsy, smoky flavor that pairs well with tortilla chips, burgers, or even fish. Using a grill basket or pan helps to prevent the fruits and veggies from burning or sticking to the grates.

Yields 3 cups


2 lbs ripe but firm plum tomatoes, cored, seeded and cut in half lengthwise
3 ripe peaches, pitted and sliced lengthwise into thick rounds
1 small red onion, sliced into thick rounds
1-2 jalapeno, sliced in half and seeded
¼ cup fresh lemon or lime juice
1/3 cup basil, chiffonade
¼ teaspoon fine sea salt
¼ teaspoon black pepper

Clean and preheat grill to medium heat.

Season the tomatoes with salt and pepper, place them cut side down on the grill surface. Cover the grill and cook for about 4 minutes or until tender and beginning to get grill marks. Set aside to cool.

Add the red onion, jalapeno and peaches to the grill cut side down. Grill onion until beginning to caramelize, about 5-7 minutes on each side. Cook the jalapeno until tender on both sides, and the peaches until they begin to caramelize and brown. Set aside to cool.

After the fruits and vegetables have cooled slightly, chop them into, bite size pieces. Place in a large bowl, tossing to combine with lemon or lime juice, basil, salt and pepper. Serve immediately, or keep in the refrigerator for up to 5 days in a sealed container.

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