Autumn has officially arrived and I love the idea of a warm, cozy sip that uses locally grown apples with bourbon and smoky mezcal. This one is delicious for a swanky cocktail party but also works just fine in a red solo cup next to a bonfire or on a hayride.
The dog days of summer require something cool, strong, and slightly sweet - this one is just the ticket. Quick and easy to whip up…but impressive as a pre-dinner cocktail or for just sippin’ on the back porch. Feel free to increase the amount of vodka depending on your day -
Something magical happens when goat cheese is paired with summer tomatoes and juicy ripe peaches. This super quick salad works well as a starter course, but also equally impresses as an appetizer when served with our firecrackers or buttery grilled toast. We especially love the bright green nuance of fresh basil and mint from the garden, even though added bits of zesty arugula or watercress would make this the summer salad to end all summer salads….
Nothing on the planet is more delicious than fresh tomatoes steeped in olive oil, basil, and fresh garlic. Our SUMMER TOMATO TOAST is simple, but promises to be the belle of this year’s Fourth of July pool, lake, or river party. The tomatoes gain sweet complexity the longer they sit…so prep about an hour before guest arrival to ensure maximum flavor…and guest adoration.
Pasta salad is the essential picnic fare, versatile, easy to pack for travel, and a great accompaniment for just about any main course. We love this new version using cavetelli pasta instead of macaroni and a myriad fresh herbs for an earthy, green experience. We’re also adding our homemade Bread and Butter Pickles to this recipe for a welcomed sweetness and crunch.
The history of SANGRIA goes way back; a chilled, fruity wine cocktail first made popular in the United States at the 1964 New York Worlds Fair, finds it’s true roots wrapped tightly around Spanish culture and early Greek and Roman life. Like many moments in history, alcohol was a means to hydrate since water was often too dangerus to drink…and ancient civilations like the Romans consumed something called “Hippocras” which utilized wine mixed with whatever was on hand, like sugar, fruit, and herbs.
Anchovies are your friend; and even though at first glance they may be off putting to some, if you’re a fan of authentic Caesar Salad, then you’re also a fan of anchovies. These wonderfully flavorful fish are absolutely critical to the success of Caesar Dressing, offering depth, a taste of the sea, and a power punch of salt. Our recipe is relatively easy, and with the help of a friend or family member, you can enjoy authentic Caesar Dressing in minutes.
The last couple of weeks I’ve been spending time with the boys from Sweet Sally Outdoors, ripping lips and tearing up the Crappie on Beaver Lake. I’ve devised a couple new recipes, and although this version takes advantage of new additionas of fresh arugula, tomatoes, and garam masala, it’s still steeped in the traditions that are so near and dear to my Low Midwest Heart.
Blueberry season in Arkansas is just around the corner, giving lovers of this delicious, ethereal superfood an opportunity to use them in a number of traditional and new recipes. I love them in salads, smoothies, cobblers and just by themsleves with something sparkling to drink. The crisp recipe below is designed for cast iron and the grill, but it can just as easily be baked in the oven and served in a traditional ceramic dish. It’s an impressive, easy dessert to make if you’re grilling out…and I highly recommend serving it with a big scoop of vanilla ice cream.
