You guys. I know it’s fall, but sometimes we just need a little taste of summertime. Especially as we gear up for what appears to be an early and long winter. All though today is quite warm and sunny! This recipe uses the base lemonade recipe that can be found here, but with an alcoholic upgrade.
You can easily just make the strawberry lemonade if there are little ones around, and add the vodka strawberries separately. I outlined exactly how to keep the booze separate in the recipe below!
Strawberry Vodka Lemonade
6 lemons, about 1 cup of juice
1 1/4 cup simple syrup
5 1/2 cups of water
2 quarts of fresh strawberries
2 cups vodka
Add the simple syrup and 1 quart of the strawberries to a blender and blend until smooth. Strain to remove the seeds and add to a large pitcher with the lemon juice and the water. In a jar, add the vodka and the rest of the strawberries, sliced. Let chill for at least an hour. To serve, add ice to the pitcher and add the strawberry vodka to each glass to serve. Don’t forget to garnish with a couple boozy berries!
It’s only Tuesday, but I can’t be the only one dreaming about the weekend. Brunch is a good idea year-round, but summer is almost begging us to invite our friends over, make some delicious food, and pop some bottles.
Now, I’m sure that if you’re reading this, you know how to make a good mimosa. Or you know how to drink good mimosas. But I have some tips and tricks for making a great mimosa bar, and a fantastic mimosa.
Now, most importantly, you will need decent bubbly. Choose from prosecco, Champagne, sparkling wine, or anything with actual bubbles and alcohol. My go-to is prosecco, especially since I tend to drink dryer wines. If you have buckets of cash lying around, empty them out and buy yourself some fancy Champagne from Champagne! My favorite brand of prosecco is Freixenet, however I also like the Belletti Brand shown below and both options are very affordable. Keep in mind that the juices will add sweetness and you don’t want the finished beverage to be too sweet.
Next, you’ll need fruit/mix-ins and juices. My go-to choices include fresh berries, pomegranate juice, grapefruit juice, and the classic orange juice. Fresh fruit is always a good choice, as is citrus segments. Think raspberries, blackberries, pomegranate seeds, strawberries, cranberries, currants, grapefruit, orange, blood orange. Now, you can go crazy with juices. I usually have orange juice, pomegranate juice, grapefruit juice, mango juice, pineapple juice and anything else you can think of juicing. The best part about parties with mimosa bars, is that everyone gets to make the exact drink they want, and they can also try new combinations!
Ratios are also very important when discussing mimosas. I generally stick to a 1:3 juice to bubbly ratio. My guests have never complained. Also, the order in which you add the items to the glass is important. You want to add the juice first, then when you add the bubbly, it will mix together nicely. If you add the fruit before the bubbly, it will cause an absurd amount of excess bubbles to form, so its better to garnish afterwards. You don’t want to run out of anything, so 3 juice options should be enough, and buy enough bubbly knowing that you will get about 6 mimosas per bottle.
So dust off your champagne flutes, call your friends, and stock your fridge! Also, I’m now available for left-handed modeling gigs.
Strawberry season in Michigan is so fleeting that my tiny apartment-sized freezer is full of the sweet gems. The great thing about freezing them, is that even if you don’t have time to bake with them when they are in season, you can just pull them out of the freezer when you have time! One of my favorite ways to enjoy strawberries when they are in season is pairing them with a flaky crust and sour-tart rhubarb, also from Michigan.
Mastering the art of the ideal pie crust can be tricky and frustrating. As someone who has made a couple of gross pies in her day, I have found a recipe and a couple tried and true tips that work for me. Some of the expertise comes with experience, and working with your specific flour, altitude, water, etc. Many experts say that it’s easiest to make your dough in the food processor, however, I’m a firm believer that the blades ruin the flakiness that is key to good crust.
My go to pie crust recipe can be found in Kate McDermott’s fantastic cookbook, Art of the Pie. It can be found on page 61 and you’ll only need flour, salt, butter, and water. Now, you’re your own person, so use any pie crust you feel comfortable with. If pie makes you uncomfortable, buy this book and use this recipe. I’m not going to include her recipe on here, because if you are committed to good making good pies, you really should have her book in your cookbook library. Also, she has so many other great recipes and tips that are very valuable. I would recommend buying a marble rolling pin. It helps to keep the dough colder, keeping the butter inside the dough solid until you bake the pie.
The filling recipe that I use is adapted from Kate’s recipe found on page 250. I like to keep my fillings simple to let the gorgeous flavor of the just picked fruit shine through. Just combine the ingredients below and let them cook down inside the pie. For this pie, I didn’t pre-bake the pie crusts before putting in the filling, like some recipes call for. It does take a little over an hour for this pie to bake. I cover the pie with tin foil for the first 20 minutes to help the filling to begin to set. Uncover for the rest of the baking process. If you notice that the crust is getting too brown towards the end of baking, just re-cover with foil.