Get Your Drink On

It's Friday people! So it's time to get your drink on!

If you're looking for something a little more ladylike or refined, might I suggest the Peach Cooler. [Spoiler alert: It has peaches in it.] 

My girl Gywnnie created this spin on a Pimm's Cup, a cocktail favorite from Jolly Old England. It's basically a sophisticated wine cooler — and a very far cry from the Bartles & Jaymes coolers we used to drink in high school so don't judge prematurely. 

I made it for a cocktail party my parents hosted when I was visiting them in the Low Country a few weeks ago. People went nuts for it. The key of course is using really ripe and fragrant peaches. It's the perfect libation to sip on a warm summer's night (and by night I mean as soon as you can get the hell out of the office). 

TGIF!


Peach Cooler
from Bon Appetit

Ingredients
2 very rip peaches, peeled, cut into wedges
6 Tbsp peach liqueur 
2 Tbsp fresh lemon juice
1/4 cup vodka
1 English hothouse cucumber
2 cups chilled prosecco 
1 1/2 cups chilled soda water
12 fresh mint leaves

Directions
In a blender, blend the peaches, peach liqueur, and lemon juice until smooth. Pour into a pitcher and stir in vodka, prosecco and soda water. [Note: If you want to make this in advance, hold off on the prosecco and soda water so they don't go flat. Just cover and chill up to 4 hours and then add in the bubbly stuff when you're ready to serve.]
Cut 1/2 the cucumber lengthwise and into spears for garnish. Thinly slice remaining cucumber and add to the pitcher along with the mint. Fill glasses with ice and fill with the cooler. Garnish with a cucumber spear. Serves 4

Just Can't Get Enough

When I was in middle school, I attended Camp Avalon, a sailing camp for girls in Cape Cod. There are a few stark memories: 

1) How the freezing ocean water numbed your legs and made them look like purple popsicles—even in August.

2) That I had the coolest counselor who attended Kenyon College, so of course I wanted to go to school there and be cool like her until my mom told me she wouldn't come visit me in Ohio (true story).

3) And how every single morning we were roused from our bunks by Depeche Mode's "Just Can't Get Enough" blaring throughout the camp. 


depeche mode - just can't get enough by robertjgunn

You'd think I would hate that song now after being subjected to it over and over and over again like a form of torture, but to this day whenever I hear that song a big smile comes over me and I find myself jumping up and wanting to do a little Molly Ringwald dance (The Breakfast Club style). I just can't get enough of "Just Can't Get Enough!" And that is precisely the way I feel about summertime peaches! 

Which makes sense now that the American Bureau of Peaches has me on their payroll. Well, they don't really but they should because I am out there praising and pushing peaches to everyone I see. They're just so sweet and juicy right now. I don't want anyone to miss out on this seasonal delight. That probably explains why they can't seem to be kept out of any dish or drink I make right now. 

Take this salad I made for a party a few weeks ago. I was asked to bring a beet salad but in truth have grown a little tired of the omnipresent roasted beet salad. I thought for a bit the kale salad might eclipse it, but the beet salad doesn't seem ready to relinquish its crown anytime soon. Probably because it's really tasty and satisfying, especially when you add goat cheese, toasted pistachios, tangerines, and a tarragon vinaigrette to it. 

Oh and did I mention that adding peaches just catapults it to the next level of enjoyment? Cuz it does. While I know some people feel like everything is better with bacon, I'm officially changing to the "everything is better with peaches" team. We may be small but we're strong.

And because I split my time with the "everything tastes better with bread" team, I would encourage you to also try this beet-peach ("beach?") salad as a crostini. 

All I can say is get on the peaches, people! Your time is running out! 


Roasted Beet and Peach Salad

Ingredients
1 bunch of beets (any color--I used a few red and golden)
3 tangerines (or 2 navel oranges)
2 peaches
1 1/2 tsp Dijon mustard
3 Tbsp white wine or champagne vinegar
1 tsp fresh tarragon, chopped (or 1/4 tsp dried)
1/4 tsp sea salt
1/4 tsp freshly ground pepper
1/4 cup olive oil
8 oz soft goat cheese, crumbled
1/3 cup fresh Italian parsley, chopped
2 handfuls of arugula
1/4 toasted pistachios 
microgreens for garnish
Baguette (optional)

Directions
1. Cut greens from beets and wrap in aluminum foil. Roast in 400 degree oven for approximately 1 hour (depending on how large the beets are).
2. Unwrap beets carefully to let steam escape. When cool enough to handle, cut stems off and peel beets. You may want to use gloves because beets can leave your hands and fingernails red—for quite a while. Slice beets. I like them in half coins but you can do wedges—whatever you like. 
3. Whisk the Dijon, vinegar, tarragon, salt, pepper and olive oil together. Tweak as needed (more salt and pepper, a drizzle of honey, etc.). 
4. Peel and slice tangerines and peaches and add to the beets. Toss with some of the vinaigrette and Italian parsley. 
5. Place arugula on the bottom of a platter. Top with beet mixture and then sprinkle crumbled goat cheese and pistachios on top. "Dust" with microgreens and serve! 
6. If you want to make this into a crostini, just slice and grill a baguette and serve along side the salad. 

More Peaches

It feels like full-on summertime right now. And nothing makes me happier. My one summer ritual is to go to the Farmer's Market each Saturday morning and buy a bag of fresh peaches. In summer, I don't think you can really have too many peaches. I'm reminded of that hilarious Will Ferrell SNL "More Cowbell!" skit about Blue Oyster Cult recording the song "(Don't Fear) the Reaper." 



At the climax of the skit, THE Bruce Dickinson (aka Christopher Walken) exclaims, "Guess what? I got a fever, and the only prescription is more cowbell!" I kind of feel the same way about summer. I got a fever and the only prescription is more peaches! I've been muddling them, grilling them, freezing them, you name it. This is my latest preparation.

I think I actually made it three times in a week. Peaches, asparagus and goat cheese prove to be a fantastic combination for a salad. It's delicious, not to mention healthy.

I can kind of fall off the health wagon on the weekends, so it's nice to find something I can really savor that I don't have to feel guilty about (unlike the pizza-by-the-slice at 2 am). 

The dish really comes together quickly too, which is a bonus because I'd rather spend the day's "golden hour" outside instead of manning a bunch of pans in the kitchen. And I believe it would pair with almost anything: a burger, rib-eye, BBQ chicken, turkey sandwich, quiche..... 

While the components of the salad can be prepared ahead of time, you do have to wait to slice the peaches until you're ready to serve the salad to avoid discoloration. The reward is great for very little effort. 

So go out and get some fresh peaches and enjoy the glory of summer! 

Peach and Asparagus Salad

Ingredients
1 bunch of asparagus, sliced on the bias in 1-in pieces
3 Tbsp + 1 tsp olive oil, divided
Zest and juice of 1 lemon 
1 clove garlic, minced
Pinch of red pepper flakes
2 Tbsp champagne vinegar
1 tsp dijon mustard
1 Tbsp shallot, diced
5-6 cups of mixed salad greens
1 Persian cucumber, halved and sliced in half-moons
2 peaches, thinly sliced lengthwise
2-3 oz crumbled goat cheese (I personally love Humbolt Fog)
1/4 cup almonds, chopped and toasted
Salt and pepper

Directions
1. In a large skillet over medium heat, saute the asparagus in one tsp olive oil for about 4 minutes until bright green yet tender. Add garlic, lemon zest and red pepper flakes and cook for one more minute. Remove from heat and squeeze the juice from half the lemon on it. Add salt and pepper to taste and set aside. 
2. Make the dressing by whisking together the vinegar, juice from the remaining lemon half, shallot, dijon mustard, and 3 Tbsp olive oil. Add salt and pepper to taste. 
3. In a large bowl, toss the lettuce with the dressing. Top with the asparagus, cucumber, cheese, almonds and peaches. Serve immediately. 
Serves 4

Lazy-Ass Pie

My last post was for something that was pretty high maintenance to make. Although delicious, I did admit they were a labor of love, especially if you're not a baker like me. My friend's wife made them and he wrote this to me: "This recipe is a keeper! Everyone loved the cupcakes, even though Missy B said they were a pain in the ass to make." Well, Missy B, I couldn't agree with you more! So in your honor, please behold the Lazy-Ass Pie!

It's so lazy, you don't even have to use utensils to eat it! Just pick it up and start chowing down.

It's so lazy, you don't even have to make a pie crust! Just go buy the frozen kind. No one has to know. 

I mean who doesn't love a good pie?! But I mean who actually loves going through all the work to make a good pie?! Probably only my friend Meredith. And when you make it in a hand-held version, well, life just got better.

No doubt, this little pocket of deliciousness would be excellent any time of the day, any day of the week. Honestly, you can even eat one in the morning and it's like eating a blueberry pop tart—except for way better. I know it's probably frowned upon to give your kids pie for breakfast but I think you could get away with this one, and they will think you're the freaking best parent in the world.

So be smart about your July 4th holiday. You can hold your cold beer in one hand and your lazy-ass pie in the other! Or you can spend your time making a complicated pie from scratch. No contest. 

Happy Independence Day, America!

Lazy-Ass Pie



Ingredients
1 frozen pie crust, thawed
2 cups blueberries 
1 tsp finely grated lemon zest
1 Tbsp fresh lemon juice
1/4 cup sugar
1/4 tsp kosher salt
1 egg, whisked with 1 tsp water ( = egg wash)
2 Tbsp sugar

Directions
1. Preheat oven to 375 degrees. Toss blueberries, lemon zest, lemon juice, sugar and salt in a medium bowl. 
2. Roll out dough on a floured surface to a 15x12" rectangle. Cut into 6 rectangles. Brush the edges with water; mound a small spoonful of blueberries on one half of each rectangle. Fold dough over, and press edges to seal and then "close" the seam by pressing the back of a fork on it. 
3. Place each pie pocket on a parchment-lined baking sheet. Brush with egg wash and sprinkle with raw sugar. Cut a few tiny slits in top (which I forgot to do). 
4. Bake pie pockets, rotating sheet halfway through, until juices are bubbling and pastry is golden brown, 30-45 minutes. Don't worry, the berry juices are supposed to run onto the parchment. Transfer to a wire rack. Serve warm or at room temperature. Serves 6. 

Bad Student

In January, my friend, Ronda, and I started working with a trainer once a week with the goal of getting in better shape. What the process entails, in addition to the weekly workout session, is hitting exercise goals and keeping a food journal. Drea has essentially become our teacher, giving us guidance on how to make sustainable lifestyle changes to become healthy and strong.

As a kid, I thrived in school. I loved learning (except Calculus); I made good grades (except Calculus); I was always punctual to class; and I wouldn't dream of not turning in a homework assignment on time. I definitely strove to be a model student. But for the first time in my life I feel like the burner kid who ditches class to go smoke behind the bleachers. As a student of Drea's, I am on academic probation and have spent a fair amount of time in detention.

With my penchant for pizza, my consumption of Coca-Cola (not Diet) and bourbon, and the fact that I'd be happy eating charcuterie and cheese for dinner every night, I think it's safe to say I have proven to be a challenge to her.

When I hand her my weekly food journal, she always asks, "Am I going to be happy?" Usually I hang my head low and drop down and start doing burpees (which is the Calculus of the exercise world, if you ask me). Then I wait for her assessment and feedback, which she sends via email after she's had ample time to shake her head in disgust and get over the incredulousness of my entries. Here are a few of her (verbatim) comments: 

"Did I read correctly that you had a beer, a candy bar, and then two cocktails on the plane for dinner one night?"

"WTF! Coke almost every day, bacon, salami, chicken nuggets, breakfast burritos, mucho alcohol..."

"Who knew they made corndog 'lollipops.' Don't eat them."

I mean this was my dinner last night:

Ice cream and wine. I can't wait to hear what she has to say about that (well, really I can wait). 

When Drea's birthday rolled around last week, I felt like it was only fitting I would make her something totally sinful (because bad students like company too). I figured if she was going to sin, it would have to be something kind of over-the-top ridiculous—like something made with these ingredients: 

Yep, I thought these salted-caramel-chocolate-bourbon cupcakes were a damn good option. I'm not a baker—at all. So this was really a labor of love, as well as a labor of morbid curiosity. I wanted to see if she'd actually eat any. She said she did, but I have no proof! 

They were indeed sinfully good. I know because I did definitely eat some one, along with about 20 of the bourbon chocolate cupcake "cores." 

You see, you have to core the cupcakes to accommodate the salted caramel you pour inside them, which are then topped off with fudge frosting. Through this process, I learned you really can't have too much salted caramel in your life, so I'd recommend doubling the recipe so you can fill the cupcake to the rim. 

The icing tasted good, even though it looks like a 9-year old frosted the cupcakes. I got in a fight with the icing bag and definitely did not win. I ended up just using a zip-loc bag with the corner cut off to dispense the icing. 

To say I'm a work in progress is a gross understatement—obviously. In my defense, I have actually gotten much better over the past six months. I'm a far cry from being her star pupil, but at this point I'm just grateful she hasn't kicked me out of school!

Salted-Caramel-Bourbon-Chocolate Cupcakes

Cupcakes
1 pkg Dark Chocolate or Triple Chocolate cake mix
1 cup water
1/3 cup bourbon
1/2 cup oil
3 eggs
Make cupcakes according to the directions on the box. Cool and then core about halfway through the cupcake. You can use an apple corer if you have one, or just cut them out with a sharp knife like I did. 

Salted Caramel Sauce (I suggest you double this)
2 Tbsp whipping cream
1 Tbsp bourbon
24 unwrapped vanilla caramels
1/2 tsp sea salt (like fleur de sel)
In a small double broiler, combine whipping cream and bourbon. Heat over medium-low heat until steaming but not boiling. I didn't have a double broiler so I had to kind of rig one by setting a smaller pot inside a larger one. The goal is not to let the pot touch the water beneath it. Stir in caramels and sea salt. Heat until melted, stirring constantly. Spoon mixture into cupcakes. 

Fudge Frosting
6 oz bittersweet chocolate
2 Tbsp butter
3/4 cup sour cream
2 1/2 cups powdered sugar
In a large saucepan, cook and stir chocolate and butter over low heat until melted. Cool for 5 minutes. Stir in sour cream. Gradually add powdered sugar, beating with an electric mixer on medium speed until combined. Ice cupcakes as desired and sprinkle lightly with sea salt. 

Necessity

As Plato wisely noted, "Necessity is the mother of invention." As such, I needed a drink so I invented this one.

I'm calling it the Southern Belle because it's got all things Southern in it: peaches, mint, bourbon. It's ladylike but also something a man would enthusiastically desire, like a Southern belle. :-) 

I don't think I've ever invented anything. I mean sure I could've found a cure for malaria or discovered that Pluto isn't really a planet or even produced the seedless watermelon, but some over-achiever already did those things. Nawww, I'm good with just inventing a new cocktail. And not to brag, but this is a pretty damn good invention. And timely too considering that today is National Bourbon Day. Now, that's my kind of holiday! (No offense Flag Day!)

Chop up two ripe peaches

along with about 1 cup of fresh blackberries

and muddle in a bowl with some fresh mint.

Add 1/2 cup of bourbon and 1/2 cup ginger ale

2 Tbsp agave syrup (or simple syrup)

and the juice of 1 lime and 1 lemon and stir well. 

Sip and savor!

June Gloom

Santa Barbara is pretty spectacular most of the year, that is with the exception of the sixth month. Without fail, on the first day of said month, June Gloom arrives. It affects most of the coastal towns in California, unfortunately. Basically a cold, thick marine layer rolls in early every morning with a steady misting and usually socks in the town until late afternoon. Honestly, yesterday the sun didn't make an appearance until 5:30 pm. Basically, it sucks. I guess it's our punishment for being able to hang out at the beach in February. I know I'm not getting much sympathy over this situation, but can I just say it is wrong to be typing this in jeans, a long sleeve t-shirt, cashmere cardigan and boots with my space heater running when it is the ninth of June. It's probably the month I miss the South the most. June is when you're supposed to be running around in bare feet at the beach, licking popsicles while wearing a sundress, watching heat lightening in the evening from the porch.... June is when you're supposed to be having picnics, potlucks, lunch at the pool, BBQs, and eating a dish like this pasta. 

It's been on heavy rotation since this spring and I think it's perfect for summer too. I know pasta is the ultimate comfort food and often something you'd crave in the fall and winter, but I assure you this one is ideal for the warmer months. It's fresh and light, yet leaves you perfectly satisfied. 

The mint is a welcome twist on the usual basil you associate with pasta, the walnuts provide a buttery crunch, and the feta delivers the perfect salty note. The zucchini and shrimp are a great combo brought together with fresh lemon for some punchy acidity. It also comes together fairly quickly, which is a bonus because who wants to spend hours on a sunny summer day in the kitchen (I mean if you actually have hours of sun on a summer day)?

I do think it's key to use fresh pasta (be it linguini, pappardelle, or fettucini), which seems like you can find in most grocery stores these days. I made it with shrimp but it would be lovely with roasted or grilled chicken, or you could add spanish tuna or a can of white beans. It also works without any protein added as a fabulous side dish. 

As I said, I've made this at least a half-dozen times over the past few months and it is always a hit, even with kids. It just kind of screams summer to me with the mint, the lemon, and the zucchini. While fairly pedestrian summer ingredients, this recipe combines them with some smart flavoring to an incredible effect. 

The only negative that comes to mind was the last time I made it, I had a little accident with my salt shaker. Apparently the plug was loose (I'm not naming names but I do recall someone perhaps slightly inebriated at my house who was twisting the wrong end of the salt shaker), so when I went to place the shaker back on the counter, the bottom fell out and the salt went EVERYWHERE. This video does not do justice to the extent of the damage.

I'm incredibly grateful to the kitchen gods that it did not spill over the finished dish, although it was still a total pain to clean up. But as they say, you can't cry over spilt milk—or salt for that matter. 

Zucchini-Mint Pasta
from Southern Living

Ingredients
2 Tbsp butter
2 Tbsp olive oil
2 shallots, diced
1 1/2 lb small zucchini, sliced
1 garlic clove, minced
2 Tbsp fresh lemon juice
2 tsp fresh lemon zest
1 tsp kosher salt
1/2 tsp freshly ground pepper
9-oz package refrigerated fettuccine pasta (or something similar), cooked according to directions
1/2 cup chopped mint
1/2 cup toasted walnuts, chopped
1/4 cup freshly grated Parmesan cheese
4 oz crumbled feta cheese

Directions
Melt butter with olive oil in large non-stick skillet over medium-high heat; add shallots and saute 2 minutes. Add zucchini and saute 5 minutes or until zucchini is tender. Stir in minced garlic and cook 1 minute. Remove from heat; stir in lemon juice, lemon zest, salt and pepper. Toss in cooked pasta, fresh  mint, walnuts, and Parmesan. Sprinkle with feta cheese just before serving.