Strawberry-Basil Lemonade: Spiked or Unspiked ~ #SundaySupper

May 26, 2013 By 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.

Strawberry Basil Lemonade

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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?

Strawberry Basil Lemonade

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

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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.

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

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

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Enjoy your Memorial Day!

Check out the other picnic-inspired #SundaySupper recipes:

Salads and Slaws:

Sandwiches and Mains:

Desserts:

Drinks:

5.0 from 3 reviews

Strawberry-Basil Lemonade: Spiked or Unspiked
 
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Author:
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
  1. 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.
  2. 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.
  3. 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: , , , , , , ,

Tropical Chi Chi Cocktail~ New Year’s Potluck #SundaySupper

December 30, 2012 By 39 Comments

Happy #SundaySupper! I hope everyone had an amazing Christmas.

I had the pleasure of spending quality time with my closest family and friends. Every time all of us get together, it’s guaranteed to be a good time. We definitely created some memories this year. I think the best part was our Kinect bowling competition.Oh how fun it is to watch my dad grumble over a lost game of bowling and then proceed to list the arbitrary ways in which my brother must have cheated in order to win. That man cracks me up; he’s such a sore loser. I had the pleasure of beating my father at a round of bowling Christmas day. Ha ha, dad, you were taken down by a girl! How does that make you feel?

This week we’re celebrating #SundaySupper with Emeril Lagasse. Let me repeat that; we’re celebrating with THE Emeril Lagasse! He’s joining us for a “New Year’s Eve Potluck Party.” I can’t express how excited I am to cook with Emeril.

“BAM!”

I used to watch Emeril kick it up a notch with my dad when I still lived at home. I remember sitting in the living room listening to my dad act like Emeril while he was cooking. My dad adores Emeril; I think he may even be my dad’s man crush.

Since New Year’s Eve is right around the corner (tomorrow), and I’m still in a bit of a food coma from Christmas, I felt compelled to make a cocktail. I decided on an adaption of Emeril’s Chi Chi cocktail.

I know it’s cold and blustery outside, but one sip of this tropical drink will transport your thoughts to warm places where cute pool boys (or girls) wait on your every need while you sit under a cabana on a pristine white sandy beach watching the teal blue waves drift in. Ahh, sunshine! Apparently I’m longing for the beach.

Emeril is known for his catchy phrases. I’m sure you know the phrases I’m referring to, “Bam!” and “Let’s kick it up a notch!” He really fires up his audience with those phrases. Well, I want to fire up my audience too.  Emeril has inspired me to come up with a memorable little catchphrase of  my own. You know, give my blog a little pizazz, jazz it up a bit.

Now, to come up with a catchy phrase of my own. Hmm, all I can come up with is amazeballs and that’s not really a catchphrase. It’s not like I can yell amazeballs as I’m throwing a handful of chocolate chips in some batter. Well, I suppose I could, but it sounds ridiculous. How about chip me? Of course that would only work if I’m using some type of chip. I dunno. Apparently my inner creative genius is out of commission at the moment, probably sipping one of these chi chi cocktails on a white sandy beach in the Caribbean. Lucky duck! I’ll get back to you with that catchphrase.

This cocktail is insanely easy to make and fiercely delicious. I sucked one down after their photo shoot. Yup, they’re delicious. So delicious that you’ll find yourself sucking down a few of them, maybe even double fisting them.

All you have to do is dump everything in a blender and buzz until smooth–cake walk! I recommend having one for breakfast on New Year’s Eve; get the party started right. A little french toast and a chi chi cocktail, perfection.

Cheers and happy New Year’s! Remember, drink responsibly.

Check out the other Emeril inspired recipes:

Sunday Supper NYE Potluck Drinks:

Sunday Supper NYE Potluck Starters:

Sunday Supper NYE Potluck Dishes and Sandwiches:

Sunday Supper NYE Desserts:

5.0 from 2 reviews

Tropical Chi Chi Cocktail
 
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Author:
Recipe type: cocktail
Cuisine: Inspired by Emeril Lagasse

Ingredients
  • ½ cup frozen pineapple
  • ½ cup frozen mango
  • ¼ cup cream of coconut
  • ½ cup pineapple juice
  • ½ cup vodka (more if you like it stronger)
  • 1 tbs. agave syrup
  • 2 cups ice

Instructions
  1. Add all of the ingredients to a blender and pulse until smooth. Serve in fancy little glasses adorned with a mini umbrella and pineapple slice.

Please join on us on Twitter throughout the day during #SundaySupper on December 30th. We will meet at 7pm EST for our #SundaySupper New Year’s Eve Potluck Party Emeril Style! We are so excited to have you join us. All you have to do is follow the #SundaySupper hashtag or you can follow us through TweetChat.

Please feel free to share your favorite New Year’s Eve recipe on our #SundaySupper Pinterest Board. We are excited to have you around the family table for this special Party!

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Candy Corn Martini~ #SundaySupper

October 28, 2012 By 76 Comments

Trick or treat. Smell my feet. Give me something good to eat. Happy Halloween, all!

This week the #SundaySupper team is at it again. We’re creating some spooktacular (sorry, I just had to) treats for Halloween. Did you know that Halloween is the most popular holiday in the United States? I mean, I love candy as much as the other guy, but who knew it would surpass Christmas and presents. Wow!

Squirrel and I don’t go all out for Halloween, which means we don’t get dressed up and go to Halloween parties, haunted houses, or zombie bar crawls. Call me lame, but I just can’t see spending all of that money on a costume that I’m only going to wear once. Instead, we stay home and hand candy out to the cute little fancied up kiddos that go trick-or-treating. I just love seeing all of them in their creative Halloween gear.

Halloween isn’t just for the kiddies. Adults can have fun, too, and that’s why I created a fun adult treat- candy corn martinis! Why not sort the candy while sipping on a sweet cocktail?

First, you get yourself some vodka and a bag or two of candy corn. Then, you get yourself a glass bottle and add a generous amount of candy corn and a few good gluggs of vodka. Give it a good shake and leave it alone for 3 hours to get to know each other. After impatiently waiting for 3 hours, strain it.

What you end up with is a very delicious and very orange alcoholic concoction.

Add a shot of vanilla vodka, a bit of pineapple juice, a squeeze of orange juice, and a splash of lemon and you have yourself a festive Halloween cocktail.

Who said adults don’t know how to have a good time?

I sipped on this cocktail after photographing it. What was I supposed to do? Let a perfectly good cocktail go to waste? Oh no, that’s not allowed in Jennie’s kitchen. You shake it. You sip it.

So what if it was only 12 p.m.

Candy corn cocktail in my right hand + a snickers bar in my left hand= Halloween bliss.

Happy Halloween! Enjoy.

Want more spooktacular Halloween recipes?

Bewitching Brews:

  • Shrunken Heads in Cider – Girlichef
  • Trick-or-Treat Wine Pairings for Halloween – ENOFYLZ

Ghoulish Grub:

Haunted Snacks:

Spooky Sweets:

Join us on throughout the day on Twitter to share your Halloween recipes, using the #SundaySupper hashtag.  We’ll be meeting up at 7:00 pm (EST) for our weekly #SundaySupper live chat where we’ll talk about all things Halloween.  All you have to do is follow the #SundaySupper hashtag, or you can follow us through TweetChat.

We’d also love to feature your favorite Halloween recipes on our #SundaySupper Pinterest board and share them with all of our followers, too.

5.0 from 1 reviews

Candy Corn Martini
 
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Author:
Recipe type: cocktail
Serves: 1

Ingredients
  • Candy Corn Vodka:
  • 4 cups vodka
  • 2 cups candy corn
  • Martini:
  • 1 part candy corn vodka
  • 1 part vanilla vodka
  • 2 parts pineapple juice
  • Squeeze of fresh orange
  • Squeeze of fresh lemon
  • Splash of sprite

Instructions
  1. In a large glass pitcher, add vodka and candy corn. Shake to combine. Allow the vodka to infuse with the candy corn for at least 3 hours. Strain through a mesh sieve.
  2. Add the candy corn vodka, vanilla vodka, pineapple juice, orange juice, and lemon juice to a shaker of ice and shake to combine.
  3. Pour the mixture into a martini glass and add a splash of sprite.

 

Filed Under: Cocktails Tagged With: , , , , , ,

Cocktail Time

May 23, 2012 By 39 Comments

I’ve been mixing up a lot of cocktails lately. I love concocting summery alcoholic beverages. Last week I found a recipe for a cocktail called the Latin Lover on SheKnows, an article written by Claire Gallam from The Realistic Nutritionist. I didn’t realize it at first, but it’s a skinny cocktail. I had my doubts at first, but after tasting it, those doubts disappeared. It’s one delicious cocktail. If I didn’t tell you it was skinny, you’d never be able to tell.

The recipe calls for Voli orange vanilla fusion vodka. Apparently, it has 25% fewer calories than regular vodka, and it’s made with French wheat. I suppose that’s what makes it healthier than regular vodka. I thought I’d have trouble finding it because it’s fairly new, but there it was on the shelf at my regular liquor store. I realized it was a skinny cocktail when I checked out at the liquor store.

Me: Hmm, I thought I was going to have trouble finding this particular vodka.

Salesman: Did you see it in an article or something?

Me: Actually, I found the recipe on a website. I’ve never heard of the stuff.

Salesman: Yeah, it’s pretty popular. It has fewer calories than regular vodka. Most people just mix it with club soda.

Me: Fewer calories? Ewww! I don’t know. Does it still taste good?

Salesman: Actually, it’s very good.

So, I bought it. Looking back, the recipe called for sugar-free lemonade, pineapple juice, and agave nectar. How could I have missed all the “skinny” signs? Well, I did. I’m so glad I decided to give it a try because now it’s one of my favorite summer cocktails.

I adapted the recipe to make a full pitcher because I’m not a fan of mixing up individual drinks when I have guests over.

This cocktail is fresh, crisp, and fruity. My guests loved them. They were convinced that they didn’t have alcohol in them, but I can assure you they do. And, a lot of it. They go down so smooth.

When I told them it was skinny, they were all shocked. “No way! But it’s so good; it doesn’t taste skinny,” is the reaction I got from my girlfriend as she was guzzling it down. For some reason we relate low fat and low calories to tasting bad, but that’s just not the case most of the time. If something is made with fresh, wholesome, natural ingredients it’s going to taste amazing, and this drink does.

Cheers!

Jennie

Recipe:

2 cups Voli orange vanilla fusion vodka

1 1/2 cups pineapple juice

3 cups sugar-free lemonade (I used crystal light)

1/4 cup agave nectar

1 lemon, sliced

1 liter club soda, chilled

In a pitcher, add the vodka, pineapple juice, lemonade, agave nectar, and lemon slices. Stir. Store in the refrigerator until completely chilled.

Add ice to a fancy glass, pour in some of the cocktail mixture, and top with a splash of club soda to taste. Add a lemon slice to the glass and enjoy.

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Spaghetti with Vodka Sauce

March 10, 2012 By 3 Comments

Have you ever heard of the “No recipe recipe?” It’s a recipe, yet it’s not a recipe. What? I didn’t really understand its concept until I was in the kitchen the other night experimenting with a pasta sauce. Now, I completely understand the idea behind the no recipe recipe. It allows the cook the ability to impart their own creativity and flavors into a dish. It’s actually quite brilliant. It gives the base for a recipe, but allows room for flexibility. It’s good for the timid cook because they have essentials to work with but can go outside the boundaries if they’re feeling frisky.

I made a no recipe recipe vodka sauce that can be paired with pasta, chicken parmesan, lasagna, or whatever else you like. It’s a very flexible sauce, which means you can add a little of this or a little of that. Make it your own and get creative with it. That’s what a no recipe recipe is.

I paired my vodka sauce with spaghetti. Simple, yet delicious. This recipe is great for the busy cook. The sauce is finished in the time it takes the pasta to cook. No lie! I was completely impressed the other night when I made this dish. It was one of those nights when I had a million things to do and I had no idea how I was going to fit in making dinner. But, I did it. And, it only took 20 minutes. Victory feels good!

Add a little wine to the mix and life is good. It also helped me forgot about the many chores I had weighing on my thoughts.

The vodka sauce is extremely flavorful. It may only take about 15 minutes to cook, but it doesn’t lack in flavor. It’s creamy, cheesy, and slightly spicy. The vodka gets cooked down, but it leaves a nice bite in the background of the sauce. Enjoy!

Recipe:

1/2 cup onion, diced

4 garlic cloves, minced

1/2-1 tsp. red pepper flakes (depending on your spice level)

1 cup vodka

28 oz can crushed tomatoes

3 tbs. parmesan

1/2 cup ricotta cheese

1 tsp. italian seasoning

1/2 tsp. dried basil (3 tbs. of fresh basil if you have it on hand)

1 tbs. sugar

Salt and pepper to taste

1lb pasta

Cook your pasta following the instructions on the pasta box. Don’t forget to season the pasta water with salt. It’s the only time to impart flavor into your pasta. It definitely makes a difference.

In a large saucepan, heat two tablespoons of olive oil on medium heat. Add onion, garlic, and red pepper flakes. Cook until tender, about 2 minutes. Add vodka and reduce to about half, about 3 minutes. Add crushed tomatoes, italian seasoning, dried basil (if using fresh basil, don’t put it in until the sauce is almost finished), and sugar. Cook for about 3 minutes. Using an immersion blender, blend sauce until smooth. If you don’t have an immersion blender, feel free to use a food processor or blender. Of course, you’re welcome to leave the sauce chunky if that’s the way you like it. Add parmesan and ricotta cheese. Cook for about 5 minutes. Add one cup of pasta water to the sauce and stir. Add your cooked pasta to the sauce and serve. Remember, this is a no recipe recipe. You can add or subtract wherever you like. Add a little more heat by adding a bit more red pepper flakes. If you love cheese, add more ricotta or parmesan. It’s your sauce, so by all means, add what you love. Enjoy!

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