Food & Drink
This pie is all of our favorite things in one simple recipe. Enjoy!
Bourbon Pecan Ice Cream Pie
Start with a pie crust…. This can be store bought or homemade depending on how ambitious you’re feeling. We love a graham cracker crust for additional flavor. Layer in Bourbon Pecan Gelato. Mix Chocolate chips, heath bar crumbles and pecans for the topping and then spread them on top of the gelato. Drizzle with caramel and voila!
This decadent treat from Sallie’s Greatest is part happy hour and part dessert and we can’t find a thing wrong with it!
Singing the Blues Martini
1 oz. vodka
1 oz. Blueberry + Lavender Simple Syrup
1 oz. Café Granita liqueur (coffee liqueur)
1 oz. Tolon-Tolon Macadamia Nut Cream (can use Frangelico)
1 oz. half and half
Chocolate syrup and blueberries for garnish.
Put all ingredients in a shaker with crushed ice. Shake for 30-60 seconds to chill and strain cocktail into martini glass that has been swirled with chocolate syrup. Garnish with 3 blueberries.
Thank goodness for our friends at Coppermill Kitchen for coming up with this delicious way to get in our veggies! The only thing better than this tasty dish is the beautiful 19th century French Spatula with which it is served.
Cook time: 40 minutes
Prep Time: 20 minutes
1 head of cauliflower (about 2-3 lbs). If using pre-cut cauliflower get 1½ lbs.
2 small zucchini (total 12 oz.)
1 stick/8 TBL butter
4 TBL flour
2 cups half and half
8 oz. gruyère cheese, grated
½ cup parmesan cheese, grated
½ cup bread crumbs (add Panko for extra crunch)
½ tsp salt
½ tsp fresh ground black pepper
½ tsp nutmeg
Preheat oven to 375°F
- From the stick of butter, use 2 TBL to generously butter a 9×12” baking dish
- Bring a large pot of salted water to a boil
- Cut cauliflower into florets
- Cut zucchini into quarters lengthwise, then into ½” pieces
- When water comes to a boil add cauliflower, cover, and reduce heat to medium and cook for five minutes. After five minutes add zucchini for an additional five minutes
- Drain vegetables and let cool while you assemble sauce
- Melt 4 TBL of butter over medium heat
- Stir in flour, and let cook for five minutes, stirring frequently
- Slowly stir in half and half, and continue to stir until sauce thickens. When sauce is thick enough to coat the back of a spoon remove from heat and stir in 1 cup of grated gruyère, reserving the rest, and add the seasonings. Stir until cheese is melted and sauce is smooth
- Put vegetables into baking dish, pour sauce over them, and stir if needed to coat all vegetables
- Mix together remaining gruyère, parmesan, and breadcrumbs together, and sprinkle over the vegetables. Cut any remaining butter into pieces and dot the top of the casserole with that
- Bake for 40 minutes, until sauce is bubbling and top is browned
Goat cheese and grits… what’s not to love? Whip up some of Belle Chevre‘s signature grits for a memorable Labor Day breakfast.
1 cup quick grits or stone ground grits
1 tablespoon butter
3 to 4 ounces goat cheese
3 tablespoons half-and-half or milk
2 teaspoons freshly chopped parsley
1/4 teaspoon dried leaf basil, crumbled
1/4 teaspoon coarsely ground black pepper
Cook grits according to package directions. When grits are thick and creamy, add butter, half-and-half, goat cheese, thyme, salt and pepper. Heat through, stirring until cheese is blended into grits. Serves 4.
Looking for the fool proof method? Then their Grits & Goats package is for you.
Whether you’re entertaining friends for Labor Day or watching the game, we have the easiest chicken recipe that will be a smash hit!
Simply brush chicken wings with one of Victoria Amory’s delicious ketchups, bake and serve. Or you can try all three and see if your guests can distinguish between smoky barbecue, champagne and sherry. It’s so easy that it’s almost criminal!