Food & Drink

A Summer Smash

Food & Drink June 30th, 2014 — by:

It’s summertime and the weather is high, which of course means it’s time to whip up a batch of  refreshing cocktails. We recommend a Ginger-Blackberry Smash from Maureen Christian-Petrosky’s new book The Cocktail Club. Serve them up to order, or in a chic beverage dispenser alongside Tara Guerard’s lovely hemstitch napkins. Either way, people are sure to appreciate a little heat relief!

Ginger-Blackberry Smash

Maureen Christian-Petrosky

1 cup sugar
1 four-inch piece fresh ginger, peeled and sliced
2 teaspoons coarse salt
1 teaspoon ground ginger
1 lime wedge
1/4 cup silver tequila
1 ounce freshly squeezed lime juice
3 fresh blackberries
1 thin slice crystallized ginger

In a small saucepan, combine the sugar and fresh ginger with 1 cup of water. Bring to a simmer over medium-high heat and stir until sugar is dissolved. Let the ginger steep over low heat for about 20 minutes, or longer if you want your cocktail spicier. Strain the syrup into a container and let cool completely.

On a shallow plate, combine the salt and ground ginger. Use the lime wedge to moisten the rim of a glass and dip it lightly into the mixture. In a shaker filled with ice, add the tequila, 1 ounce of the ginger-flavored simple syrup, and the lime juice; shake until chilled. Lightly muddle the blackberries in the bottom of a glass, then add ice. Strain the shaker into the glass and garnish with a sliver of crystallized ginger.

Cheers!

Just add jam…

Food & Drink, Food & Drink June 16th, 2014 — by:

We’ve turned to the experts at Sallie’s Greatest Jams for a couple easy, refreshing ideas for summertime bites and drinks. Try one of these simple and delicious recipes for a night with friends.

Cocktail time.
Start off with a Peach + Mint Sweet Tea Martini

Gather:
1 ½ oz. Firefly Sweet Tea Vodka
1 ½ oz. Orange juice

1 oz. sparkling water
1 heaping tsp. Sallie’s Greatest Peach + Mint Jam
Thin peach slice
Fresh mint leaf

Create:
Put it all in a shaker with ice. Shake to blend then strain into a martini glass. Garnish with a peach slice and fresh mint leaf.


Pair up your cocktail with a starter.
Baked Brie with Blackberry Spice + Sage

Gather:
17 oz. round of Brie cheese

3 tablespoons of Sallie’s Greatest Blackberry Spice + Sage Jam
Fresh or Frozen blackberries

Create:
Slice the top rind off cheese leaving the side round in tack. Place Brie in the center of a Brie baker or pie plate. Put the Blackberry Spice + Sage Jam in the center of the brie. Top with blackberries. Bake at 400 degrees until cheese melts (about 10-15 mins). Serve with crackers and sliced apples.

Main Dish.
Scallop & Roasted Pepper Salad with Peach Pepper + Ginger Dressing

1 lb. scallops
2 large green or red peppers (or buy roasted peppers and skip this preparation)
2 tomatoes cut into wedges
1 cucumber sliced
1 small sweet red onion chopped (can use white sweet onion or 2 green onions)
½ cup crumbled goat cheese
Mixed salad greens or arugula
¼ cup olive oil
¼ cup apple cider vinegar
¼ cup Sallie’s Greatest Peach Pepper + Ginger Jam
Salt & Pepper to taste

Create:
Preheat broiler. Place washed peppers on rack in broiler pan. Broil about 15 minutes close to heat until charred. Put peppers in plastic wrap or a brown bag and let stand 10 to 15 minutes until skin wrinkles and can be pulled away. Remove loose skin. Cut peppers in half and remove seeds, then cut into I inch pieces. Arrange salad greens on plates (or in a bowl) top with peppers, onion, tomatoes, cucumbers and goat cheese. Pan sauté 1lb scallops or shrimp in 1 tablespoon olive oil and 1 teaspoon butter. After browning on both sides, put 1 teaspoon of Peach, Pepper + Ginger in pan with 2 tablespoons water. Toss to glaze. Mix olive oil, vinegar, salt, pepper and Peach, Pepper + Ginger jam together. Toss salad with dressing and top with scallops or shrimp. Serves 6.

Sweet Finish.
Blueberry Lemon + Thyme Lemon Squares
Gather:
2 cups plain flour
1 cup powdered sugar
1 cup butter
4 eggs
1 ½ cups sugar
1/3 cup lemon juice
¼ cup plain flour
½ tsp. baking powder
Sallie’s Greatest Blueberry Lemon + Thyme Jam
Create:
Sift together flour and powdered sugar. Cut in margarine to form crumbly mixture. Press in a 13 x 9 x 2 inch baking pan and bake at 350 degrees for 15-20 minutes. Beat eggs: add sugar and lemon juice: blend well. Sift flour and baking powder and mix well with egg mixture. Pour over crust. Bake at 350 for 20 to 25 minutes or until top is light brown. Sprinkle with powdered sugar. Cut into bars and top each with a teaspoon of Blueberry Lemon + Thyme Jam.
Note: You can cut the bars into triangles and top with smaller amount of jam for a beautiful tray to serve at a cocktail party.

SUMMER is here! Whether preparing for your upcoming summer vacation or the new found heat or simply a cocktail change, these inspiring products are guaranteed to help you enjoy this Summer even more! Here are our current top 10 best sellers.

1. Pre-Shave Oil from Aidan Gill (just in time for Father’s Day!)

2. Turkish Bath Towels from Turkish-T (since you’re headed to the beach and the lake right now)

3. Bloody Mary Bender from Charleston Mix Bloody Mary (for day drinking on weekends)

4. Cashmere Topper from Letarte Swimwear (for traveling in cold airports)

5. Two-Bits Cuff Links from Bird Dog Bay

6. Marway Aqua Tunic from Amaya Textiles (great with white jeans or as a cover up!)

7. Paola Activewear Pants from Anatomie from Europe (also great for traveling)

8. Seven Layer Caramel Cake from Caroline’s Cakes

9. Classic Gelato Sampler from Honeysuckle Gelato

10. Sorbet Short Bathrobe from Turkish-T

AND… Here are some other great finds for summer that we are loving right now!

for entertaining:

These beautiful glass tumblers are sure to make any summer dinner party more colorful.

Simple white champagne bucket that works great for icing down wine or soft drinks as well. Great addtiion to your outdoor gatherings.

for women:

This sporty tunic is a great choice for relaxing poolside with the kids or a paddle-board or beach adventure. No need for added protection when wearing this UPF 50 (like SPF but for clothes) cover-up.

This comfortable and stylish maxi dress is a wonderful summer piece to throw on for any occasion. From a backyard grill out to symphony in the park or out to dinner, you can’t go wrong in this look!

A fun, colorful pair of short shorts that can go from day to night during summer.

beauty:

These Grape Seed Age Protecting Shea Butter Soaps for the body are a great indulgence after a day at the beach. The Green Soap is exfoliating with Rosemary, Thyme, and Grape Seed for a healthy glow and the White Soap contains Soy Milk, Oats and Grape Seed Extract to soothe and protect skin while gently exfoliating. Try them out!

Hairspray with a bonus?! Moroccan Oil Intense Gold Glimmer Shine Spray is the original hairspray from Moroccan Oil. It not only will provide your hair with long-lasting shine but also protects it from the harmful effects of UV light and free radicals.

for men:

This Sport Loafer is a breathable boat loafer with a flexible rubber outsole. Inspired by the classic boat shoe, the Sport Loafer is a smart yet casual loafer and is perfect for boating.

This is a one-of-a-kind, handmade, solid oak skateboard will get you back in touch with your inner child and your kids will love it too.

yummy treats:

Drizzle this specialty honey to add a bit of sweetness to baked brie, cheese and crackers or some sliced apple with fresh basil.

It’s not summer without something cold to grab from the freezer. After a hot day, cool off with these meyer lemon ice cream sandwiches. YUM YUM!

Gena Knox combines fresh ingredients and locally grown foods to put together simple and full-flavored recipes to get you started for summer. We picked out a couple of her delicious menu ideas for inspiration for your next dinner party. And for more of her recipes, check out her cookbooks– packed with Southern influenced dishes with a modern twist–leaving you mouthwatering for more!

Southern My Way Cookbook: Food & Family

Gourmet Made Simple Cookbook A Fresh Approach To Flavor

Southern My Way: Simple Recipes, Fresh Flavor

EVERYDAY SWEET POTATO FRIES

The Everyday Rub is our favorite for “everyday cooking”. These easy and healthy fries will be loved by your family. The key to crispy, baked fries is to let them cook long enough. They will get tender then start to crisp up and brown around the edges.

Ingredients

1½ pounds sweet potatoes
2 tablespoons olive oil
1½ teaspoons Fire & Flavor Everyday Rub

Instructions

FIRST Preheat oven to 425°F. Cut each potato in half, lengthwise. Lay cut side down and cut into ½ inch slices. Lay each slice flat side down and cut into long, ½ inch wide fries. Toss in a large bowl with oil and rub. Arrange fries, in a single layer, on two rimmed baking sheets coated with cooking spray. NEXT Bake for 20-25 minutes until underside begins to brown. Flip fries with a spatula and continue cooking for an additional 10 minutes or until fries are crisp around the edges.

STRAWBERRY & GOAT CHEESE FLATBREAD

Ingredients

3 (10-inch) whole-wheat tortillas
1 ½ cups strawberries, thinly sliced
3 ounces fresh goat cheese, chilled
1 cup fresh spinach leaves
½ cup fresh basil leaves, torn
3 teaspoons olive oil, divided

Instructions

FIRST Place tortillas on a flat surface and spread strawberries in a single layer, leaving a little space in between each berry, on one half of each tortilla. Crumble goat cheese over berries and top with a few spinach and basil leaves. Top with freshly ground black pepper and fold each tortilla in half. LAST Working in 3 batches, heat 1 teaspoon of oil in non-stick skillet set over medium heat. Cook tortilla for 1 minute or until lightly browned, carefully flip, and cook for an additional minute. Place on cutting board and cut into 4 triangles using a serrated knife. Repeat with next two tortillas; serve immediately.

SALMON AND SPRING PEA ORZO

Ingredients

Salmon:
2 tablespoons Dijon mustard
2 tablespoons honey
1 ½ pounds wild salmon, center cut
Orzo:
10 ounces fresh or frozen spring peas, blanched
1 cup regular or whole wheat dried orzo pasta
2 tablespoons olive oil, divided
2 cloves garlic, minced
Zest and juice of 1 lemon
¼ cup fresh mint leaves

Instructions

FIRST Preheat oven to broil. In a small bowl, combine mustard and honey and brush over salmon. Season with salt and freshly ground black pepper. Place salmon on a greased baking sheet and set aside. NEXT Place peas in a medium bowl and mash with back of fork or pastry cutter until about half the peas are mashed; set aside. Cook orzo according to package directions, drain, and set aside; do not rinse. Broil salmon until medium-rare, about 4-6 minutes, depending on thickness of fish (remember fish will continue to cook after removing from oven). LAST While salmon is cooking, heat 1 tablespoon oil in a medium skillet set over medium-high heat. Add garlic and cook until fragrant, about 30 seconds. Stir in orzo and peas and cook for 1-2 minutes until heated. Remove pan from heat, stir in lemon zest, juice, and remaining tablespoon of olive oil. Season with salt and freshly ground black pepper. Roughly chop mint leaves and fold in; top with flaked salmon and serve.

LEMON POT DE CREME WITH BLUEBERRY COMPOTE

Ingredients

Pot de Crème:
4 egg yolks
¾ cup sugar
3 tablespoons cornstarch
Pinch of salt
2 cups half and half
2 tablespoons butter
2 teaspoons lemon zest
½ cup lemon juice
6 – 4 ounce ramekins or small mason jars

Blueberry Compote:
2 tablespoons water
2 tablespoons sugar
1 (2 by ½-inch) strip lemon zest
2 cups fresh blueberries
1 tablespoon fresh lemon juice

Instructions

FIRST In a large mixing bowl, whisk yolks, sugar, cornstarch, and salt until creamy and smooth. In a medium, heavy bottomed saucepan, heat half and half to a simmer. Slowly whisk ½ cup of half and half into egg yolk mixture then slowly add remaining half and half and whisk until mixed well. Pour mixture back in saucepan and set over medium heat, whisking constantly, until mixture is thick, about 4-5 minutes. NEXT Remove from heat, stir in butter, lemon zest, and juice. Spoon custard into 6 4-ounce ramekins or small mason jars, cover with plastic wrap and refrigerate for at least 2 hours or up to one day ahead. LAST To make compote, boil water, sugar, and zest in a medium sauce pan for 5 minutes; discard zest. Add blueberries and cook until they begin to burst, about 4 minutes. Remove from heat, stir in lemon juice, and cool. To serve, spoon 1 tablespoon of room temperature compote over each chilled, pot de crème.

The best way to thank mom this Sunday is with a homemade meal — it’s simple, but more importantly, made with love. With many recipes to choose from, we have put together an easy lunch menu that keeps cooking in the kitchen to a mere minimum. Serve around the family table or take it outside on a blanket, picnic-style – whatever makes her happy. Bon Appetit!


Start off with this effortless Pepper-Jelly and Cream Cheese Recipe from CHOW Nashville. Owner Megan Casey says, “Like most good dishes, this recipe is all about the ingredients. And while this appetizer may be an old stand by, it’s worth remembering.” Pair with a crisp glass of wine and good conversation.

GATHER
Vela Farms Jelly (Habanero , Cranberry Japaleno or Pineapple Mango Serrano)
1 block of cream cheese
Pita crackers

CREATE
Simply unwrap the cream cheese and set on a plate. Pour the pepper jelly over the cream cheese and garnish the plate with crackers and fresh herbs. Chill or serve promptly.

For lunch, we choose this Crusted Chicken Salad Recipe adapted from Sallie’s Greatest. It’s delicious and a mixture of comfort and health.

GATHER
½ cup bread crumbs
1 Tablespoon chopped fresh basil
¼ cup honey mustard1 cup toasted pecans. Or try these roasted and salted pecans from Schermer’s Pecans
4 boneless and skinless chicken breasts
1/3 cup Sallie’s Greatest Peach + Mint Jam
1/3 cup Apple Cider Vinegar
1/3 cup Olive Oil – We prefer Extra Virgin Olive Oil from the Riboli family in Napa Valley. It has a smooth, peppery finish.
1 bag of mixed greens
½ cup whole pecans
½ cup sliced sweet onions
Sliced peaches
Salt & pepper

CREATE
Season chicken with salt and pepper. Preheat oven to 400 degrees. Grind the toasted pecans in a food processor into fine crumbs. Put in a bowl and stir in bread crumbs and basil. Rub each chicken breast with honey mustard then coat with the pecan mixture. Place on a nonstick baking dish or line dish with tinfoil. Drizzle with 2 tablespoons of olive oil. Bake for 15 to 20 minutes depending on size of the chicken. Mix Sallie’s Greatest Peach + Mint Jam, Apple Cider vinegar and olive oil in a mason jar. Add a pinch of salt and pepper. Shake vigorously to combine. Place the mixed greens on a plate, add onions, pecans, peaches then place the baked chicken breast on top. Drizzle with the Peach + Mint Vinaigrette.

And for dessert, try one of these delicious cakes from Caroline’s Cakes. The seven layer caramel cake is heavenly and a sweet way to end a wonderful lunch with mom.

To make your Mother’s Day even more special, check out these favorite finds from Nashville Lifestyles Magazine just in time to make your mom feel loved!