Lavender Lemonade

|
By
|
4 comments

Lavender Lemonade

The neighborhood sharing program continues here on the Eastern Shore of Maryland. My girlfriend and neighbor Colleen bought me 3 gorgeous bundles of fresh lavender from her garden last week. I gave one bundle to my other girlfriend, evidently lavender is good for the hen house. Then, the other bundles I got a little crafty with, and put into vases. However, now that I’ve discovered the simple equation of lavender + sugar + water = lavender simple syrup, I’m not sure how long I’ll have them around for decoration. Which is a shame, because it’s so damn pretty!

But this lemonade. Oh my. It’s so different and delicious, I know that I’ll be drinking it all summer long. The lavender is not overpowering, and the tart lemon still definitely shines through. It’s such a perfect balance. And how lovely is it in a tall glass filled with ice, and a little sprig of lavender for garnish? The only thing that would make it lovelier is a splash of vodka or gin. Now, please excuse me while I go plant a lavender bush. Then I’ll harvest it next year, and channel my inner Joan Crawford.

Lavender Lemonade

 

5 cups water
1 cup sugar
3/4 cup lemon juice (5 lemons)
juice of 1 lime
5 sprigs fresh lavender, plus additional for garnish
lemon slices, for garnish

Bring 2 cups water, sugar, and lavender to a boil over medium heat. Stir until sugar has dissolved. Turn off heat, cover, and let steep 1 hour.

Combine remaining 3 cups water, lemon juice, and lime juice in a pitcher. Place a fine-mesh strainer over the top. Carefully strain the lavender simple syrup into the pitcher, discarding lavender. Stir to combine.

Serve in glasses over ice with lemon slices and a sprig of lavender for garnish.

Source: adapted from Thug Kitchen

Chicken Chesapeake

|
By
|
10 comments

Chicken Chesapeake

It’s getting to be the time of year where I have to get creative with crab. I’m hoping Jon and my dad will have an opportunity to run the trotline for the first time this weekend. I think Andrew will be old enough to go this year, everyone’s excited about that!

I’ve seen this dish on many restaurant menus in our area. Usually a chicken breast stuffed with crab dip or crab imperial, then baked. But you guys know me – I couldn’t leave it at that. So I added bacon and cheddar cheese, as well as using some seafood seasoning to add some flavor to the chicken breasts.

Since the chicken is stuffed, you don’t need a ton of crab meat. A small amount goes a long way in this dish. I know not everyone is as fortunate as me, crab locale wise…trying to look out for you guys! But, if you happened to have some leftover crab dip or crab imperial, you could certainly substitute that in place of the crab filling listed in the recipe.

It was delicious, relatively easy and quick to throw together, and impressive…always a winning combination in my book. Looking forward to summertime here on the Chesapeake Bay!

Chicken Chesapeake

4 boneless, skinless chicken breasts
5 strips thick-cut bacon, sliced
1 Tbsp seafood seasoning (such as Old Bay)
4 oz sharp cheddar cheese, shredded
1 tsp kosher salt

For the filling:
3 oz cream cheese, softened
1 Tbsp sour cream
1/4 tsp Worcestershire sauce
juice of 1/2 lemon
1/2 tsp kosher salt
4 oz lump crab meat, picked for shells

Preheat oven to 375. Spray a 9×13 baking dish with cooking spray, set aside.

In a medium skillet, crisp the bacon in a 12-inch skillet until starting to crisp. Remove to paper towel lined plate to drain, and set aside. Leave the pan on the stove, you’ll be searing the chicken breasts in a few minutes.

Prepare the filling by combining cream cheese, sour cream, Worcestershire, lemon juice and salt. Carefully fold in crab meat until combined.

Season chicken breasts with seafood seasoning. Using a pairing knife, cut a pocket into the center of each chicken breast – about 2 inches long by 1 inch wide. Place 2-3 Tbsp of the crab filling into the pocket of the chicken breast, tucking the top back over the filling and securing with a couple toothpicks. Repeat with remaining chicken breasts and filling.

Bring the pan with the bacon drippings back to medium-high heat. Carefully add the chicken breasts, cooking for about 3 minutes on each side – until brown. Off heat, remove the chicken to the baking dish. Top each breast with cheddar cheese and crumbled bacon. Place in oven and bake for about 25-30 minutes, a thermometer should register 165. Let cool for 5 minutes before slicing and serving.

Fresh Strawberry Ice Cream

|
By
|
2 comments

Fresh Strawberry Ice Cream

Homemade ice cream – is there anything more quintessentially summer? I remember the old ice/salt/hand crank machine my mom had at our beach place on Chincoteague Island. We’d happily crank away for hours, to turn out something more resembling soft serve. Always delicious, though! I’ve been seeing those contraptions at yard sales lately, and they always make me smile.

Thankfully, technology has come a long way in 20 years. The machines of today make making your own ice cream at home a breeze. I’ve given my ice cream bowl a permanent spot in our storage freezer, so it’s always on the ready to churn up something uber and awesome. And, this strawberry ice cream definitely fits that bill. I used fresh, local strawberries – those gorgeous little red gems…they made for such a gorgeous flavor and color.  It was the perfect consistency too, smooth and creamy. I’ve tried a couple other recipes in the past that weren’t share-worthy, but this one definitely is a keeper.

Take advantage of your local berry population while you can, and make something delicious with them. Like this ice cream!

Strawberry Ice Cream

2 cups ripe strawberries, chopped
1/2 cup + 2 Tbsp sugar
2 cups half-and-half
1/2 vanilla bean, split
6 large egg yolks
1 cup cold heavy cream

Place the strawberries in a large bowl and toss with the 2 tablespoons sugar. Set aside to macerate for 30 minutes. Remove 1/2 cup of the berries and puree in a blender or food processor. Return strawberry puree to bowl.

In a large nonreactive saucepan, combine the half-and-half, the 1/2 cup sugar, and the vanilla bean and bring to a boil. Immediately remove from the heat, cover, and let steep for 10 minutes.

Meanwhile, whisk the egg yolks in a medium bowl until thick, about 3 minutes.

Temper the egg yolks by gradually adding about 1/2 cup of the warm half-and-half, whisking constantly. Transfer the yolk m ixture back to the saucepan and cook over medium heat, stirring constantly, until the custard beings to thicken. It should register 176F on an instant-read thermometer or coat the back of a spoon. Immediately strain the custard into the bowl of strawberries and add the cold cream. Stir to combine. Cover and refrigerate until thouroughly chilled.

Freeze the ice cream in an ice cream machine according to the manufacturer’s instructions. Transfer to a freezer-safe containter and freeze for at least an hour or two to firm up before serving.

Source: adapted from Frank Stitt’s Southern Table

Bourbon & Brown Sugar Ribs

|
By
|
24 comments

Bourbon & Brown Sugar Ribs

Ribs. Is there anything more appropriate for a Memorial Day BBQ? There are many schools of thought as far as rib preparation goes. Grilling vs baking. Dry Rub vs Sauce. I like to go all out, and do all of those things! A dry rub for a few hours, then baking in the oven til perfectly tender and ALMOST falling apart. Then a quick grill with a delicious basting BBQ sauce.

The sauce itself is magical. The folks at Musselman’s sent me a big jar of their apple butter to try out – and I used it as the base for the sauce. To be honest, I think the apple butter itself brushed on meats on the grill would be wonderful – it’s the perfect texture and consistency. But, I went ahead and added some other delicious things to it – like bourbon and brown sugar – and it knocked it out of the park!

They’ve offered to send one lucky reader a grilling package to kick-start your summer as well – featuring a jar of their delicious apple butter, a sauce mop, and some delicious recipes! Just leave a comment telling me what your plans are for Memorial Day weekend? My mother-in-law is in town visiting, so we plan on spending some quality family time together – and maybe a night out on the town dancing while Grandma babysits! Contest will run today through next Monday (5/27) at 11:59 PM EST.

Congrats to Shannon C! Her entry (#13) was the winner. I hope you had a wonderful hike on Memorial Day, and have fun firing up your grill this summer!

Bourbon & Brown Sugar Ribs

For the sauce:
1/2 cup (packed) golden brown sugar
1/2 cup apple butter
1/4 cup bourbon whiskey
1/4 cup apple cider vinegar
3 tablespoons hard cider
2 tablespoons Dijon mustard

For the ribs:
1 tablespoon coarse kosher salt
1 tablespoon (packed) golden brown sugar
1 1/2 teaspoons dry mustard
1 1/2 teaspoons dried thyme
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
2 2- to 2 1/4-pound racks baby back pork ribs
1 large onion, sliced
1 cinnamon stick, broken in half
6 thin rounds peeled fresh ginger
1 1/4 cups hard cider

Prepare the sauce by whisking all ingredients in medium bowl to blend. Set aside.

To make the rib rub, combine salt, brown sugar, mustard powder, thyme, ginger, cinnamon, and cayenne in a small bowl. Using small sharp knife, loosen membrane from underside of each rib rack and pull off (or score membrane). Rub 1 tablespoon seasoning mix into each side of each rib rack. Place ribs in large roasting pan. Cover and chill at least 6 hours and up to 1 day.

Preheat oven to 325°F. Lift ribs from pan. Scatter onion, cinnamon stick, and ginger in pan. Pour in cider. Return ribs, meat side down, to pan; cover pan with foil. Roast ribs until meat is tender and begins to pull away from bones, about 2 hours. Uncover; cool at least 30 minutes and up to 2 hours.

Prepare barbecue (medium-high heat). Grill ribs until heated through and slightly charred, about 5 minutes per side. Brush generously on all sides with basting sauce. Grill until sauce becomes sticky glaze, about 3 minutes longer per side. Transfer rib racks to cutting board. Cut racks between bones into individual ribs. Arrange on platter and serve, passing remaining sauce separately.

Source: Bon Appétit, July 2005

Disclaimer: I received a grilling package from Musselman’s for my review. As always, all opinions are my own.