It’s true that one can learn something new every day. We were “Today Years Old” when we learned what Pimm’s is. According to the Wiki, it’s a “brand of gin-based fruit cup, but may also be considered a liqueur. It was first produced in 1823 by James Pimm… It’s most popular product is Pimm’s No. 1 Cup.”
Well... we must indulge then. Here’s the recipe for Pimm’s Cup—a drink popular at Atlantis Paradise Island Bahamas.
Ingredients (serves two):
3 oz. Pimm’s No. 1
1 1/2 oz. fresh lemon juice
1 1/2 oz. simple syrup (1 part water & 1 part sugar, heated and then cooled)
10 diced cucumber cubes
8 oz. ginger beer
Muddle the strawberry and cucumber with the mint simple syrup in a mixing tin. Add Pimm’s No. 1 and lemon juice to the mixing tin. Fill the mixing tin 3/4 full with ice. Cap the tin and shake vigorously for 30 seconds. Double into a tall collins glass filled with fresh ice and top with ginger beer. Garnish with a cucumber ribbon, lemon peel and a thyme sprig.
Dips. Sometimes that’s a meal for us. In fact, we’ve tinkered with the idea of throwing a party featuring nothing but dips to indulge in.
With that in mind, here’s a delish dip that should make it to the party.
Mexican Street Corn Dip
1 teaspoon canola oil
2 ⅓ cups fresh or frozen (thawed) corn kernels
1 jalapeño pepper, seeded and finely chopped
¼ cup mayonnaise
¼ cup Mexican crema or sour cream
2 tablespoons lime juice
1 teaspoon chili powder
¾ cup crumbled queso fresco, divided
⅛ teaspoon cayenne pepper
Chopped cilantro for garnish
Tortilla chips for serving
Preheat oven to 350 degrees F. Heat oil in a large skillet over high heat until hot but not smoking. Add corn and jalapeño and cook, without stirring, until lightly charred, about 3 minutes. Stir and cook for another 3 minutes. Transfer the mixture to a medium bowl. Stir in mayonnaise, crema (or sour cream), lime juice, chili powder and 1/2 cup queso fresco.
Spread the mixture in an 8-inch glass pie pan or 1-quart baking dish. Top with the remaining 1/4 cup queso fresco and sprinkle with cayenne. Bake until the cheese is melted and the outer edges begin to bubble, about 12 minutes. Garnish with chopped cilantro and serve with tortilla chips, if desired.
*recipe courtesy of EatingWell.com
Our favorite part of an all-inclusive vacation, is the always-available adult beverages. Feeling reminiscent of our time at Sandals South Beach, we needed a refreshing memory-jog of the beach, the sand, the sun, and the draaanks.
Sandals Dirty Banana
1 ounce rum-based coffee liqueur
1 ounce rum cream
2 ounces milk
1/2 ounce simple syrup (a mixture of 1/2 water and 1/2 sugar that is simmered until sugar is dissolved)
1/2 banana, peeled and sliced
1 cup ice
Combine all ingredients in a blender. Blend for 1 minute, or until desired consistency. Serve immediately in a frosted mug.
So. You’ve hoarded all that peanut butter. Now what? Here’s something tasty besides the 100th PB&J you’ve scarfed.
Peanut Butter and Jelly Pancakes
1 1/2 cups all-purpose flour
1/4 cup light peanut flour (28%) or 1/4 cup of all-purpose flour as substitute
1/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup creamy peanut butter
2 large eggs
2 cups low fat buttermilk
1 cup seedless raspberry jam
1/2 cup chopped unsalted roasted peanuts (optional)
Combine the all-purpose flour, peanut flour, sugar, baking powder, baking soda and salt in a large bowl. Place the peanut butter in a medium microwave safe bowl and microwave in 15 second increments until thinned. Add the eggs and buttermilk to the peanut butter; whisk well to combine. Stir the wet ingredients into the dry ingredients until smooth.
Heat a nonstick griddle or skillet over medium-low heat. In batches, spoon 3 tablespoons of the batter onto the griddle or skillet for each pancake; cook until lightly browned, about 3 minutes per side.
Warm the jam in a small saucepan over medium heat until thin and warm. Spoon over each serving. Sprinkle some crushed peanuts on top for extra crunch and peanut buttery goodness.
*recipe courtesy of The Peanut Institute
It’s rumored that better weather is around the corner. Let’s get in better-weather drinking form with this recipe for a refreshing sip that’ll make you feel like you’re not really drinking.
Fill your favorite wine glass with ice. Add equal parts Prosecco and Aperol. Add a splash of sparkling water and garnish with an orange slice.
Feeling sunny and flip-floppy already…
So sorry! We forgot to wish you a happy National Chicken Parmigiana Day on April 21st. You know, this whole shelter-at-home has not knowing what day it is. In fact, we just call each day “-day” because we don’t know or care.
What we do care about is stuffing our face. In light of the “holiday” that’s passed, why not whip up a platter full of chicken parm for the fam?
4 chicken breast halves skinless boneless
1/2 cup flour
2/3 cup Panko bread crumbs
2/3 cup Italian Seasoning bread crumbs
1/3 cup grated parmesan cheese
2 tablespoons parsley
4 tablespoons oil or as needed
24 oz marinara sauce homemade or jarred
1 cup mozzarella cheese shredded
1/4 cup shredded Parmesan cheese
basil & parsley fresh, chopped
Preheat an oven to 425°F. Place flour in shallow dish. Place the eggs in a second dish (and beat with a fork). Combine Panko, Italian crumbs, grated parmesan, 2 tablespoons fresh parsley, salt and pepper to taste in a third shallow dish. Pound chicken breasts to 1/2 inch thick (if they're very large you can cut them in half). Dip chicken into flour and shake to remove any excess. Dip chicken in beaten eggs & then into bread crumb mixture (press to adhere). Preheat oil in a large pan. Brown chicken on each side, about 4 minutes per side or until golden (it does not need to cook through as it will continue to cook in the oven). Place 1 1/2 cups of marinara sauce in the bottom of a 9x13 dish. Add browned chicken. Top each piece with a couple tablespoons of marinara sauce, mozzarella and parmesan. Bake 20-25 minutes or until golden and bubbly and chicken reaches 165°F. Sprinkle with fresh herbs and serve over pasta.
*recipe courtesy of Spend With Pennies
You may be *this* close to straight-up sticking an IV in your arm to transfuse the spirit of your choice. This infusion might be safer. Our friends at Burntwood Tavern are giving up their recipe for their signature cocktail, the Jack & Jill.
Jack & Jill
2 ½ ounces blueberry infused vodka (recipe below)
½ ounce simple syrup
½ ounce freshly squeezed lemon juice
8 fresh blueberries
To make simple syrup, bring 1 ¼ cups granulated sugar and 1 ¼ water to a boil in a small saucepan, stirring until sugar is dissolved, three minutes. Remove from heat. Let cool for 15 minutes.
Muddle six of the blueberries, lemon juice and syrup in the bottom of a rocks glass. Fill glass with ice. Add vodka. Box and shake. Pour contents into glass and garnish with two blueberries.
Blueberry Infused Vodka
2 cups fresh blueberries
1 ½- 3 cups vodka
Add fruit to a clean 1-quart canning jar. Fill jar with vodka until the fruit is completely covered. Seal the jar tightly and allow to infuse for 3-5 days on the counter, out of direct sunlight. When ready, use a fine mess strainer to strain the infused vodka, discarding fruit and seeds. Using a funnel, fill a sealable glass jar or bottle with the infused vodka. Store at room temperature away from direct sunlight or in the refrigerator.
Our cheese buddy, Crave Brothers, got some props for their awesome Jalapeno Cheddar Cheese Curds. They won First Place at the 2020 World Championship Cheese Contest.
Let’s celebrate with this recipe using those winning curds.
4 pounds russet potatoes (skin-on, washed and dried)
4 tablespoons unsalted butter
1/4 cup flour
1 shallot (minced)
1 clove garlic (minced)
4 cups beef stock
2 tablespoons ketchup
1 tablespoon cider vinegar
1 tablespoon green peppercorns (whole)
1/2 teaspoon worcestershire sauce
ground black pepper
canola oil (for frying)
2 cups Crave Brothers Jalapeno Cheddar Cheese Curds
Cut potatoes into lengths of about 1⁄4" x 1⁄4" x 4". Place in a large bowl, cover with cold water, and refrigerate for about 2 hours.
Meanwhile, heat butter in a 2-qt. saucepan over medium-high heat. Add flour, and cook, stirring, until smooth, about 2 minutes. Add shallot and garlic, and cook, until soft, about 2 minutes. Add stock, ketchup, vinegar, peppercorns, Worcestershire, and salt and pepper, and bring to a boil; cook, stirring, until thickened, about 6 minutes. Remove from heat, and keep gravy warm.
Pour oil to a depth of 3" in a 6-qt. Dutch oven, and heat over medium heat until a deep-fry thermometer reads 325°. Drain potatoes, and dry thoroughly with paper towels. Working in small batches, add potatoes and fry, tossing occasionally, until tender and slightly crisp, about 4 minutes.
Drain on paper towels, and let cool for 20 minutes. Increase temperature to medium-high, and heat oil until it reads 375°. Working in small batches, return potatoes to oil, and fry, tossing occasionally, until crisp and golden brown, about 2 minutes. Transfer fries to paper towels to drain briefly, and then divide among serving bowls. Pour gravy over each serving of fries, and top with jalapeno cheese curds; serve immediately.
Easter and Passover are a little different this year. The sentiment remains, but the celebrations have changed.
Whether you’re Jewish or not, this kid-friendly recipe speaks to us… and our belly.
Passover Hush Puppy Potato Knishes
6 large Idaho potatoes, peeled and cut into chunks
4 eggs, divided
3 tablespoons potato starch
3 tablespoons Gefen Mayonnaise
1/2 teaspoon garlic powder
1 tablespoon salt
Pinch of white pepper
2 hot dogs, cut into 1/2-inch slices
Add potatoes and water to cover to a medium pot. Bring to a boil; cook until fork tender. Drain well. Mash the potatoes well in a large bowl. Add three eggs, potato starch, mayonnaise, garlic powder, salt, and pepper, mixing well to combine. Set aside.
Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with Gefen Easy Baking Parchment Paper. Scoop up mounds of the potato mixture and place them on the prepared baking sheet. Press a hot dog slice into the center of each potato mound until it’s completely covered.
Whisk the remaining egg to make an egg wash. Brush each potato mound with the egg wash. Bake for approximately 40 minutes, until the potato mound starts to brown.
Variation: For a “doughless potato knish,” omit the hot dog, resulting in parve knishes.
*Recipe & Photo Credits: Reproduced from Perfect for Pesach by Naomi Nachman, with permission from the copyright holders ArtScroll/Mesorah Publications, LTD. Photography by Miriam Pascal.
If you’re going to stuff your face full of Little Debbie snacks while on quarantine (raises hand), can you try to work a healthy meal in every three snacks?
According to our friends at Quartz, “Shakshuka is easy-to-make, healthy dish that can fit any meal of the day, though it's popular at breakfast. In this version, we suggest not adding eggs to the red sauce right away, as that red sauce can be saved and used for other dishes.”
Ready to get Shakshuka-d?
1 yellow onion (chopped)
2 tbsp olive oil
1 red bell pepper (chopped)
¼ tsp salt
1 28 oz. can plum tomatoes
3 garlic cloves (chopped)
¼ tsp red pepper flakes
½ tsp smoked paprika
1 tsp ground cumin
Warm the oil in a large, oven-safe skillet (preferably stainless steel) over medium heat. Also pre-heat oven to 375-degrees Fahrenheit. Add onion, bell pepper, and salt. Stir often, until onions are tender, about 5 minutes. Add garlic, spices, and red pepper flakes. Stir until nice and fragrant, about 2 minutes. Pour in plum tomatoes and let the mixture simmer for 5 minutes, breaking apart plum tomatoes with a spoon. Add salt and pepper to taste. Crack 5-6 eggs onto the top of the red sauce. Transfer skillet to the oven and bake for 8 to 12 minutes, checking often. It's done when the egg whites are an opaque white and the yolks have risen a bit but are still soft. Serve hot!
Haus of V is a creative collective that shares a similar mindset -- with a twist.