basil

Strawberry-Basil Lemonade: Spiked or Unspiked ~ #SundaySupper

May 26, 2013 By Jennie 58 Comments

Happy Memorial Day weekend!

Memorial Day weekend is a favorite of mine. 1. It marks the start of summer and flip-flop weather, 2. I get to enjoy an extra day off of work, and 3. It means a smorgasbord of grilled meat and picnic food.

This week the #SundaySupper crew is cookin’ up picnic food. I always imagined riding my bike to the park with an assortment of simple ingredients in the handlebar basket. Laying out a blanket on the plush green grass and popping the cork to cold bottle of bubbly. Me sprawled out on the blanket with arms propped up and hands under my chin, and Squirrel laying on his side next to me as we chat about our future. Sounds romantic, right? I need to hurry up and make that little fantasy a reality. It sounds relaxing.

The truth is, I’ve never actually been on a picnic; well, at least not a picnic as relaxing and breezy as the one in my day dream. I’ve experienced the beach picnic before, but that’s more of a hassle–sand, everywhere! Crunching on grit while I chew my sandwich is not my idea of delicious.

Whether you’re sitting on a patchwork blanket or hosting an outdoor barbecue, I have the perfect drink to go with your meal–strawberry-basil lemonade. You have the option to turn this delicious, refreshing drink into a cocktail, which is where the spiked or unspiked in the title comes in. If little ones are going to join in on the fun, obviously unspiked is the way to go. If it’s an adults-only party, booze it up! You can even make two batches, one child-friendly version and one adult version.

I always choose to spike my strawberry-basil lemonade. What can I say, I live the wild and crazy life. Spiked = good times, and I’m all about good times. Yes, you can leave it unspiked, but what fun would that be?

This beverage is perfect on a hot summer’s day. It’s refreshing, tart, and sweet.

I decided not to strain the strawberry pulp; however, if you’re not a fan of pulp, feel free to strain the simple syrup mixture through a sieve after blending. I really like the pulp in this recipe. It thickens the drink slightly and boosts the strawberry flavor. The result is a smooth, velvety drink bursting with juicy strawberries, tart lemons, and hints of sweet basil.

Add a few splashes of vodka, rum, or even prosecco, and you have yourself a refreshing summer cocktail.

If you’re leaving the lemonade alcohol free, add 2 extra cups of water in place of the alcohol.

Enjoy your Memorial Day!

Check out the other picnic-inspired #SundaySupper recipes:

Salads and Slaws:

Bacon Ranch Potato Salad from Juanita’s Cocina
Caprese Spinach Salad from Small Wallet, Big Appetite
Chicken Chopped Salad from Table for Seven
Cold Pea Salad from Shockingly Delicious
Creamy Potato Salad with Roasted Pears, Cilantro and Romano Cheese from Gourmet Drizzles
German Potato Salad from The Girl in the Little Red Kitchen
Hawaiian Cole Slaw from Curious Cuisiniere
Italian Chopped Salad from Hezzi-D’s Books and Cooks
Kale Pasta Salad from Hip Foodie Mom
Mediterranean Pasta Salad from Peanut Butter and Peppers
Mizeria (Polish Cucumber Salad) from From Fast Food to Fresh Food
PA Dutch Pepper Cabbage from Cindy’s Recipes and Writings
Pineapple Slaw from I Run For Wine
Spaghetti Salad from Country Girl in the Village
Tortellini Pasta Salad from Supper for a Steal

Sandwiches and Mains:

Avocado Chicken Salad Sandwich from Momma’s Meals
Caramelized Onion, Goat Cheese, and Tomato Sandwich from Magnolia Days
Grilled Bratwurst and Onion Open-Face Sandwiches from The Urban Mrs
Grilled Chicken Sandwiches with Green Goddess Sauce from Foxes Love Lemons
Herbs-Garlic and Parmesan Croissants from Basic N Delicious
Indian Spiced Chicken Drumsticks from Soni’s Food
Japanese Picnic Bento Box from The Ninja Baker
Mini Chicken Salad, Avocado and Cheese Subs from Big Bear’s Wife
Moroccan Fried Chicken from MarocMama
Pepper, Spinach and Goat’s Cheese Quiche from Happy Baking Days
Picnic Basket Buttermilk Fried Chicken from Noshing with the Nolands
Salmon in a Jar from Healthy. Delicious.
Smoked Trout Deviled Eggs from The Wimpy Vegetarian
Spam Musubi fromKimchi Mom

Desserts:

Apricot Oat Nut Bars from Pies and Plots
Chocolate Dipped Rice Krispie Treat Pops from In The Kitchen With KP
Cocoa Cupcakes with Chocolate Buttercream from That Skinny Chick Can Bake
Fruit Salad from The Not So Cheesy Kitchen
Fruit Salad with Honey Port Drizzle from Family Foodie
Loaded Butterscotch Bars from Vintage Kitchen
Nathan’s Cookies from What Smells So Good?
Peanut Butter Rice Crispy Treat Truffles from Chocolate Moosey
Shandy Popsicles With Raspberries from Ruffles & Truffles
Texas Sheet Cake with Pecan Frosting from Food Lust People Love
Triple Chocolate Punch Bowl Cake from Neighborfood

Drinks:

Fresh Limeade with Chia Seeds from girlichef
Pineapple Sangria from Growing Up Gabel
Strawberry Basil Lemonade from The Messy Baker Blog
Strawberry Lemonade from Gotta Get Baked
Top 10 Wines for Picnic #SundaySupper from ENOFYLZ Wine blog
Watermelon Agua Fresca from Daily Dish Recipes

5.0 from 3 reviews

Strawberry-Basil Lemonade: Spiked or Unspiked

Save Print

Prep time

30 mins

Cook time

10 mins

Total time

40 mins

Author: Jennie

Recipe type: Beverage, Cocktail

Ingredients

2 cups fresh-squeezed lemon juice
4½ cups water, divided
1½ cups sugar
1 lb strawberries
1 cup basil leaves + 4-5 leaves, divided
2 cups vodka, rum, or prosecco, optional (if leaving unspiked, add 2 more cups of water)

Instructions

Add sugar, 1½ cups water, strawberries, and basil to a saucepan. Cook over medium-low heat until the sugar dissolves, about 10 minutes. Take off the heat and allow the mixture to set for 30 minutes.
Add the mixture to a blender and pulse until smooth. Add 4-5 basil leaves and pulse to break up the leaves. Feel free to run the mixture through a sieve if you don’t like pulp.
Add the lemon juice, water, sugar mixture, and vodka (if using) to a large pitcher. Stir to combine. Pour over ice.

Filed Under: Cocktails, Drinks Tagged With: basil, beverage, Cocktail, drink, lemonade, lemons, Strawberry, Vodka

Hazelnut Crusted Tilapia with Lemon Butter Sauce

September 6, 2012 By Jennie 21 Comments

It’s back to school for me. I’m not excited about it, but I’m an adult, and adults have to do things they don’t always want to do. At least that’s what they tell me. You know, the undefined “they.” Who do they think they are anyway?

This semester happens to be my last semester. Yippee! Soon I’ll be deemed smart by Towson University and rewarded my Bachelor’s degree in English. The picture to the left is the building I’ll be spending my entire Tuesdays and Thursdays until mid December. If you need me, that’s where I’ll be, studying and watching the youngins strut their stuff down the halls with their sunglasses on. Hello! We’re inside, there’s no need for protective eyewear in the building. This is one trend that completely eludes me.

I’m getting off track. Sorry.

I’ll be hitting the books for the next three months, which means I’ll be a busy gal. Finding time to cook can become a bit problematic, so I tend to resort to no-fuss meals during the semester and become very close with my crockpot.

I made a no-fuss hazelnut crusted tilapia over the weekend. The entire meal only took 30 minutes from start to finish, and it was one of the best meals I’ve ever had. Delicious doesn’t have to mean laboring over a stove for 4 hours.

This dish derives from my husband’s love of Carrabba’s tilapia nocciola. If you’re not familiar with tilapia nocciola, it’s a hazelnut crusted tilapia topped with a lemon butter sauce. My husband orders it every time we eat at Carrabba’s. Once my husband finds a dish that he loves, he doesn’t deviate from it. He’s so predictable.

My husband practically swooned over this dish when it was done. He said he couldn’t tell the difference between my version and Carrabba’s. I’m not going to lie. I felt like a total rock star after that comment.

The hazelnuts toast up as you sear the tilapia, giving the outside layer a warm, nutty crunchiness. Then it gets drizzled with the tart, buttery lemon sauce.

First you’re hit with the tart sauce, then your teeth sink into the nutty crust, and finally into the moist, flakey fish. The combination is absolutely divine.

Enjoy!

Hazelnut Crusted Tilapia with Lemon Butter Sauce

Lemon Butter Sauce:

2 garlic gloves, minced
4 tbs. butter
1/4 cup lemon juice
2 tbs. Sherry
1 tbs. chicken stock
1/2 cup heavy whipping cream
1 tsp. lemon zest
1/4 cup fresh basil, chopped
salt and pepper

In a medium-sized saucepan over medium-low heat, add butter and garlic. Sauté until garlic softens. Add lemon juice, sherry, and chicken stock. Reduce by half, about 4-5 minutes. Whisk in cream and lemon zest and reduce to thicken slightly, about 3 minutes. Take the mixture off of the heat and add the basil, whisk to combine.

Tilapia:

6 tilapia fillets
1 cup hazelnuts, coarsely ground
3/4 cup panko bread crumbs
3 eggs
canola oil
salt and pepper
Grape tomatoes for garnish (optional)

Add 2 tablespoons of oil to a large pan and heat over medium-high heat. Place two shallow dishes by the stove, closest to the burner you’re going to sear the tilapia in. Add ground hazelnuts and panko to one of the dishes and the eggs to the other dish. Add a 1/2 teaspoon of kosher salt and a pinch of pepper to each dish and whisk. Dip tilapia fillets into the egg mixture, turning to coat, then directly into the hazelnut mixture, making sure to thoroughly coat each side. Place the first 3 fillets into the hot pan and cook for 3-4 minutes on each side, adding a sprinkle of salt to the fillets after you flip them. Repeat with the next three fillets.

Drizzle the tilapia with lemon butter sauce and garnish with fresh grape tomatoes.

Filed Under: Savory Tagged With: basil, butter, fish, hazelnuts, Lemon, lemon butter sauce, seafood, tilapia

Strawberry Basil Milkshake and a Giveaway

June 25, 2012 By Jennie 70 Comments

I was invited to the Great Shake 2012 with Adam Ried, an online milkshake party that celebrates Adam’s new book, The Thoroughly Modern Milkshake.

I have read and re-read Adam’s book, and some of the pages are even a bit sticky with melted ice cream. I thinks it’s safe to say that I love this book. It’s full of creative milkshake tips and tricks. Did you know that sorbet adds a major boost of flavor when combined with ice cream? It makes a world of difference. And, flavored simple syrups add a depth of flavor. Adam’s book discusses several different methods to take your milkshake from good to amazing.

I had a very difficult time deciding which milkshake recipe I wanted to make, but I kept coming back to the strawberry basil milkshake. I mean, doesn’t that sound amazing? I had fresh basil in the garden just waiting to be used in a milkshake.

This milkshake is creamy, smooth, and extra thick. Just when you think you’re drinking a plain old strawberry milkshake, the basil shines through and tantalizes your taste buds with its earthy, anise flavor.

The strawberry sorbet creates an intense strawberry flavor in this milkshake. Thanks to Adam, I will always use sorbet in combination with ice cream in my milkshakes. It really takes the flavor to another level.

Join the party tonight on twitter at #Greatshakes from 8-9pm EST. Adam will be there answering milkshake questions and participating in some milkshake trivia.

I have some exciting news! I love this book so much that I’m going to give on lucky follower a copy of Adam’s book. All you have to do is leave a comment telling me what your favorite milkshake flavor is.

For more chances to win:

Follow me on twitter
Follow my blog on Facebook
Subscribe to my blog
Follow Adam on twitter

That’s five chances to win! Make sure you leave me a separate comment for each entry.

Strawberry Basil Milshake

6 tbs. sugar
2/3 cup dry white wine
1 cup fresh basil leaves
1/4-1/2 cup cold milk
4 medium scoops strawberry ice cream
4 medium scoops strawberry sorbet

For the syrup:

Mix the sugar and wine in a small saucepan over medium heat, swirling the pan occasionally to dissolve the sugar. Bring the mixture to a boil, reduce the heat, and simmer for 3 minutes. Off the heat, add the basil and stir to immerse in liquid. Let steep for 1 hour. Strain the syrup, pressing the basil to release all the liquid, cover, and refrigerate for at least 30 minutes (or up to 3 days).

For the shake:

Place 1/4 cup of chilled basil syrup, the milk, ice cream, and sorbet in a blender and pulse several times to break up the ice cream. With the motor off, use a wooden spoon or spatula to mash the mixture down into the blender blades. Continue pulsing until the mixture is smooth. Add more milk if the mixture is too thick. Pour shake into 2 glasses and enjoy.

Filed Under: Ice Cream Tagged With: basil, ice cream, milkshake, sorbet, Strawberry