Want to dazzle your friends with an exceptional (and easy) unique dessert from the grill? This is your dish! Recipe developed by Little Bird Confections in New York using their award-winning Fire Syrup. You'll love it!
- Slice fruit in half and remove the pits
- Preheat the grill. Use low, indirect heat for best results
- Dry the halved fruit. Drizzle the cut sides with the Little Bird Fire Syrup
- Place fruit on the grill. Close the lid and walk away for 10-minutes
- Check on the peaches, adjusting their position and removing when cooked through (10-30 minutes)
Serve with cold Ice Cream for a delicious treat!
Recipe and Photo reprinted with the permission of Little Bird
You will be astounded by how easy it is to make your own pickles (with a kick!) in your very own kitchen. Recipe developed by Little Bird Confections in New York using their award-winning Little Bird Fire Syrup. Enjoy!
- 6-8 small to medium-sized Persian cucumbers (or 2-3 medium to large English cucumbers)
- 1/2 cup white vinegar
- 1/2 cup Little Bird Fire Syrup
- Using either a very short knife or a mandoline set to a thin setting, slice all of the cucumbers into a large bowl that has a lid
- Pour the vinegar and the Little Bird Fire Syrup into the bowl. Mix to coat the cucumbers
- Cover the bowl with a lid a chill at least 4-hours. Flavors continue to develop the longer the cucumbers sit in the mixture. They are at their bes after 24-hours in the fridge
Enjoy on their own or on top of your favorite sandwich for a little sweet heat.
Makes approximately 2 cups.
Recipe and photo reprinted with the permission of Little Bird Confections
This pie is as delicious as it looks. We are grateful to Grey Ghost Bakery for creating and sharing this recipe with everyone. Once you make it for guests, be prepared for them to ask for Mint Julep Icebox Pie at every dinner event!
Ingredients - Mint Julep Simple Syrup
- 1/2 cup water
- 1/2 cup sugar
- 2-3 large sprigs of fresh mint
- Approx 1/2 cup bourbon
To make the mint simple syrup, place water and sugar in a small saucepan. Heat over medium heat until sugar is dissolved. Turn off heat and add sprigs of mint to the sugar water. Cover and let steep for about 10-15 minutes. Remove mint and discard. Let cool.
When simple syrup is cool, place in a measuring cup and add enough bourbon to make 1 1/2 cups of syrup. Stir to combine.
Ingredients - Pie Crust
Crush the cookies by pulsing them in a food processor until crumbly. Preheat the oven to 400-degrees. Stir the cookie crumbs and butter together in a small bowl. Press cookies into the bottom and sides of a 9" pie plate. Bake crust in the preheated oven until firm and brown, about 10-minutes. Remove from oven and let cool completely.
Ingredients - Mint Meringue
- 1 1/2 cups of mint bourbon simple syrup
- 3 egg whites
- 1 3/4 cups heavy cream
- 3-5 drops of green food coloring
- 1 cup chocolate chips, plus additional for garnish
- 6-8 Grey Ghost Bakery Chocolate Chip Cookies, halved
- Fresh mint sprigs
- Place egg whites in the bowl of a stand mixer. Beat until stiff peaks form
- Meanwhile, place simple syrup back in a saucepan and bring to a bowl. Boil until temperature reaches around 210-degrees F and the syrup is reduced to approx 1 cup
- While mixer is running, slowly pour syrup into egg whites. Continue beating until whites are fluffy and bowl is no longer warm, about 7-10 minutes
- In another bowl, beat heavy cream with the food coloring until medium peaks form
- Gently fold cream into meringue in thirds until well combined and no streaks are visible. Fold in 1 cup of chocolate chips
- Scoop meringue on top of cooled pie crust, and push cookie halves around the edge of the pie. Sprinkle top with chocolate chips. Freeze pie at least 2 hours and up to overnight
To serve, garnish with fresh mint.
Recipe and Photo reprinted with the permission of Grey Ghost Bakery
- Marinate Korean-style beef short ribs in One Culture Foods Chinese Fermented Black Bean Sauce for at least 2-3 hours, ideally overnight either in a shallow pan or a plastic ziploc bag. The ziploc is preferable because it allows you to get the maximum amount of coverage with the least amount of space
- Heat a pan to medium or start a grill
- Pour a little oil on a paper towel and rub it onto the pan or grill grates
- Put ribs onto the heat and do not move for 4-5 minutes
- Flip ribs when sauce caramelizes and there are nice charred nubs near the bone and on the edges
- Cook on the other side for another 2-4 minutes depending on the char preference
- Finish with a drizzle of sesame oil and garnish with diced scallions
Recipe and Photo reprinted with the permission of One Culture Foods
This recipe was created by Quinn Caudill, the dad and home chef behind blog Dad Whats 4 Dinner.
- 1 cup orange juice
- 1/3 cup lime juice
- 5 cloves garlic, minced
- 1/2 cup cilantro leaves (optional)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1/2 cup extra-virgin olive oil
- 2-3 pound pork loin
- 2 1/2 cups chicken or beef broth
- 1 cup My Mom's Mole
- Whisk orange juice into the olive oil
- Butterfly pork loin and place in a zip-lock bag with the olive oil/orange juice mixture. Marinade in refrigerator for at least 1 hour or overnight
- Add 1 Tablespoon oil to a medium pot
- Add 1 cup My Mom's Mole dry mix to the oil and stir for 1-2 minutes until the mole and the oil is combined and starting to brown
- Whisk in 2 1/2 cups of your favorite broth (chicken or beef) and bring to a boil
- Reduce heat and simmer for 30-minutes
- Remove all but 1 cup of mole sauce and remove
- Continue to cook remaining 1 cup mole in pot for another 10-15 minutes until thickened for glaze.
- Heat grill to medium high heat
- Remove pork from refrigerator and drain off marinade. Discard marinade
- Grill pork and brush with mole glaze
- Cook the pork for 7-10 minutes per side, basting with mole glaze as you turn the pork
- Cook pork until internal temperature reaches 145-degrees
Serve with reserved Mole Sauce.
Recipe and Photo reprinted with permission from DadWhats4Dinner
Cuba Libre Posted on 9 Aug 12:44 , 0 comments
Not your everyday rum and coke! This is something special.
- 1.5 ounces aged Rum
- 4 ounces cola (made with real sugar...it makes a difference)
- 1/2 ounce fresh lime juice
- 3 dashes Hella Bitters Aromatic
- lime wedge for garnish
- In a highball glass, combine cola, lime juice and rum with ice
- Squeeze lime wedge and add 3-dashes of Hella Bitters Aromatic on top. Serve!
Recipe and Photo reprinted with the permission of Hella Company
Don't be intimidated by this beautiful photo. The recipe was developed by Watcharee Limanon, a professionally trained culinary artist. Her exceptional skills in the kitchen created the masterpiece you see in the photo with the beautifully golden heart embellishment on the pie crust. But you can make this recipe using a store-bought 9" pie crust. It might not look as fancy, but it will dazzle everyone who tastes it! Or, you can create four individual mini pies!
- 1 jar Watcharee's Thai Green Curry Sauce
- 1 9" pie crust (store-bought or homemade)
- 1 Tablespoon oil
- 2 cups ground turkey breast
- 1 cup leeks, julienne
- 2 cups potato cut into small cubes
- 1 teaspoon corn starch
- 2 tablespoons water
- 1 egg
- Preheat oven to 400-degrees
- Heat a frying pan over medium heat. Add oil and leeks. Stir and cook leeks until soft
- Add potato and saute for 3-5 minutes
- Add ground turkey and water. Increase heat to medium-high. Saute until potato is soft and turkey is cooked through
- Add Watcharee's Thai Green Curry Sauce
- Mix cornstarch with water. Add to the pan and stir until the mixture thickens
- Spoon the mixture into the 9" pie dish, or four individual small pie dishes
- Top the mixture with dough, folding crust under and seal
- Combine egg and water to make an egg wash. Brush egg wash over the dough
- Bake at 400-degrees for 12-15 minutes or until the crust is golden
Recipe and Photo reprinted with the permission of Watcharee's Thai Sauces
This recipe was created by Mary Beth Clark. Ms. Clark is a renowned chef, recipe creator, culinary educator, author, consultant and the founder of the International Cooking School of Italian Food and Wine. Foodlyn gifted a bottle of Blackstrap Vinegar made by Spoiled Rotten Vinegar to Ms. Clark. We anxiously awaited feedback from her about this award-winning product. Imagine our excitement and delight to find this outrageously creative and delicious recipe posted on her website! Learn more about her description of this product and other suggestions for use on her website MaryBethClark.com.
Ingredients - Roasted Brussel Sprouts and Shiitake Mushrooms
- 6 ounces (170 g) brussel sprouts
- 4 ounces (115 g) fresh shiitake mushrooms or other mushrooms
- Salt to taste
- 3 tablespoons (44 ml) extra-virgin olive oil
Ingredients - Buckwheat Soba
- 8 ounces (230 g) dried buckwheat soba or sweet potato and buckwheat soba
- Shiitake mushroom broth (directions below)
- Blackstrap Vinegar
- Toasted sesame oil (optional)
- Lightly toasted sesame seeds
- Fresh coriander sprigs
Preparation - Roasted Brussel Sprouts and Shiitake Mushrooms
- Preheat the oven to 400-degrees F/200 C
- Rinse the brussel sprouts and mushrooms under cool running water. Drain
- Cut each brussel sprout in half and then immerse in a bowl of cool water to add moisture
- Remove the mushrooms stems from the caps. Reserve the mushroom caps
- Put the stems in a small pan and reserve for making broth
- Drain the raw brussel sprouts
- Arrange the brussel sprouts and mushroom caps in separate roasting dishes. Season to taste with salt. Drizzle with olive oil then toss to coat. Spread out for even roasting
- Pour a spoonful or two of water into the bottom of each dish, just to barely coat the bottom to prevent burning
- Place the roasting dishes in the center of the preheated oven and roast for 15-minutes
- Remove the dishes from the oven. Toss the brussel sprouts and turn over the mushroom caps. Return to the oven and roast for another 15-minutes. Check dishes and remove from the oven or roast for an additional 5-minutes (based on your preference)
- Remove from the oven. When cool to the touch, slice or quarter the brussel sprouts and mushrooms
Preparation - Mushroom Broth
- Pour 1 cup of water into the small pan holding the mushroom stems
- Simmer over low heat for 20-minutes creating a light broth
- Remove the stems and discard
- Reserve the broth
Preparation - Soba
- Bring lightly salted water to a rolling boil in a pot
- Add the soba noodles, a few at a time, keeping the strands separate, submerge
- Cook the soba according to the manufacturer's instructions (usually 3 to 7 minutes depending on the ingredient content and brand) or your preferred texture
- Drain in a colander. Run cold water over to stop the cooking. Drain and the put into a bowl
Serve this dish either warm or at room temperature. If serving this dish warm, reheat the reserved mushroom broth first. Pour the broth over the boiled and drained soba noodles. Arrange the soba on individual dishes in undulating strands or swirls. Nestle the roasted brussel sprouts and mushrooms in the soba. Drizzle with Spoiled Rotten Vinegar Blackstrap Vinegar. Add a few drops of toasted sesame oil (optional). Sprinkle toasted sesame seeds over top and garnish with sprigs of fresh coriander.
Recipe and photo reprinted with the permission of Mary Beth Clark
Ginger Hot Toddy Posted on 9 Aug 12:41 , 0 comments
Sometimes a hot cocktail is just what you need. This recipe was created by Whiskey Writes and is just as fabulous as it sounds. Winter just became a little more delicious.
Combine all ingredients adding the cinnamon stick and a wedge of lemon on the mug. Enjoy!
Recipe and photo reprinted with the permission of Whiskey Writes and Cocktail Crate
Not only is this dish incredibly delicious, it's healthy too! Enjoy!
- 1 medium acorn squash
- 1 tablespoon Simply Ghee Maple Cinnamon Ghee
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon cinnamon
- 1/4 teaspoon cayenne pepper
- Salt and pepper to taste
- Wash and dry the squash
- With a chef's knife cut the squash in half starting at the stem end. Insert the knife until you've cut through the hollow center. Continue cutting around the squash until you end up at the stem
- Insert the knife or use your hands to split the squash apart
- Scoop out the seeds and place the acorn squash right side up in a baking pan
- Place the rack in the bottom third of the oven, then preheat the oven to 375-degrees
- Add a tablespoon of Simply Ghee Maple Cinnamon Ghee in a small bowl
- Mix in the spices to the ghee. Add salt and pepper to taste and blend in the bowl. Divide in half and rub spice mixture onto each half of the acorn squash
- Place in the oven. Roast squash for 45-60 minutes. When done, the halves will be nice and brown around the edges and caramelized. When you insert a knife into the flesh of the squash it will pierce all the way through
Right before serving, finish the roasted acorn squash with a little more Simply Ghee Cinnamon Ghee and season to taste.
Recipe and Photo reprinted with the permission of Simply Ghee