Memorial Day
605 recipes found
Cure for the Common Kir
Mommy's little summer secret . . .
Lime Mint Spritz
Moving to the desert has given me a new obsession with cold drinks- you can only convince yourself to chug so much water! This recipe sprung from a local deli's lime spritzer offering that I craved every day last summer and the fact that I just can't tame my mint! So what if I accidentally re-invented a mojito? I certainly won't judge if you a splash of rum (preferably white).
All-Purpose Recipe for Food (a la Bittman)
We’ve found this all-purpose recipe to be adaptable to almost any cuisine.
Hawaiian Punch
It's a cocktail that tastes pretty much just like Hawaiian Punch. If you use lemonade in place of sour mix, you can omit the 7-Up as well.
Sugar Steak with Bourbon
Sugar Steak is very much what it sounds like: steak that's blanketed with a sugar rub and grilled. Some recipes use white sugar, some use brown, some use both.
Strawberry Preserves: for when you feel like having magic (or a delicious memory) for breakfast
When I was 8 we met my mother's Aunt Frances for brunch at a French restaurant. Aunt Frances was a very distinguished woman who never seemed to age in all of her 90-something years. She would offer you a cocktail upon entering her Upper East Side apartment (even if it was barely 11 am) and she wore her black hair in a chignon until the end. I still remember that brunch-- eating a hot baguette spread with butter and strawberry jam with my chin barely above the crumb covered white tablecloth. It tasted like magic-- and somehow this simple combination of flavors and textures continues to taste like magic even now.
Baked Plums with Creme Fraiche and Marcona Almonds
I remember in the 70's, when Cajun food was the thing, that grapefruits broiled with brown sugar were all the rage. Well at least in our house they were. I don't know if it was Paul Prudomme who made these famous or who but when the brown sugar melted into the grapefruit it was a nice balance of sour and sweet. Having sweet plums to use, even though they are sweet they are still a little sour, I thought this might be a great weekend breakfast side. Something to serve along side omelets or even oatmeal.
Lotus Cocktail
One of my favorite summertime drink creations is this Lotus Cocktail recipe. It's light, clean and refreshing. Pairs equally well with sushi & anything grilled.
Our Hamburgers
It has been interesting to read the recipes for this contest, and there are so many thoughts and strategies that have been laid out on the subject of hamburgers in the past week. About the buns, mayonnaise, ketchup, and other condiments...if you make your own, it will be worth your while, and you can be sure that it will be right. About the meat..grinding your own will give you more control of the flavor and texture. Many call for chuck or other high fat cuts, and that is good, but if you've got a leaner piece of meat, simply grind some pork back fat or other fat into the mix (about 4 oz for every lb of meat). I do two passes with the grinder set at a large setting, and very chilled meat and fat. That said, if you've got beef that has already been ground, it should make a fine burger too. Here's how I make a burger.
Simple Moist Burgers
The Perfect Sewall's Point Hamburger
I used this recipe on my blog, Fine Art Daily, on a summer day when our constant house guests, Charles and Camilla, were particularly eager to contribute their help to our evening meal. Best Beloved and Tall Boy usually do our grilling, but this time we had to share the duties.
Dry Aged "Prime" Prime Rib
We have been lucky to have a local vendor dry age prime rib for us. The tenderness and flavor from the thyme, salt and pepper make this recipe very popular!
Grilled Rosemary Sazerac
This is a summer grilling twist on a classic cocktail.
Just Plain Best Burger Ever
I love burgers. Because I like to eat one fairly frequently and sink into the succulent, tasty experience without thinking about fat and calories I keep it simple. I use lean grass-fed sirloin, cooked medium-rare/rare on a good quality whole wheat bun with some mustard, lots of ketchup, and sweet relish. When I'm wanting one, there's nothing like it!
Super Speedy and Simple Sumer Sangria
Last Minute Creations are the best! I was relaxing outside on my porch about to have some dinner and halfway through my meal, thirst overwhelmed my palate. I got up, and walked over to the kitchen to fetch a drink. I saw an opened bottle of wine, and cans of seltzer and knew that I had some orange juice in the fridge--so I thought, hmmm...looks like I can make some sangria.
Lime rickey with sweet basil
I almost never drink anything other than coffee, wine or beer (oh, and water, of course!)...unless it is made with lime juice. After moving to the East Coast, I developed a penchant for lime rickeys. They're a refreshing summer drink, made even more delicious and refreshing with the addition of some muddled herbs. Mint is, of course, good, but I love the mild licorice punch added by using sweet basil. And, if you want to add a splash of rum or vodka, I definitely won't stop you!
Basil Sweet Tea
My mom and I came up with this one when our garden became overwhelmed with basil at the same time that the texas heat set in!
Maui Daydreamin'
Aloha everybody and dig this Basil enriched cocktail from the island of Maui. I used all local kind ingredients for this libation including Maui Ocean vodka, fresh basil from Evonuk Farm in Kula and beautiful strawberries from Kula Country Farm. Welcome to Maui Whole Foods -Hana Hou !
Herbal or citrus ice
Well I was actually experimenting with making a sun tea from staghorn sumac berries recently, where I strained the berries to yield a pale pink lemonesque beverage. Somehow, I wanted to include the fuzzy berries, without them being a nuisance to the drink itself...so I froze some of the drink with some of the berries in an ice cube tray: Don't! The basil is too thin and it will oxidize. But your can use herbs with tougher more leathery leaves. Citrus peels will also work well. Since basil leaves are very thin, if you want to use them in an ice cube, it is best to infuse the water first and then remove the leaves before freezing. Using basil in the ice cube itself may look nice for a short time, but the leaves tend to turn a bit slimy when the cube melts.
"The Black Forest Bowle"
This Bowle recipe is a nice, fruity summer drink. Deep red color and flavor seeps out of the cherries and they inherit booziness in return. Use dry Riesling.
Summer Cherry Diablo
I'm an oenophile, but that's about it when it comes to enjoyment of evening beverages. However, in anticipation of this cherry challenge, I asked my husband to pick up a bottle of tequila on Friday night. I had visions of a cherry sorbet tequila cocktail dancing in my head. Here we are on Sunday, tequila gone, my fingertips stained from pitting two pounds of cherries, and the Summer Cherry Diablo to show for it. Hard work, but someone has to do it, happily in the name of summertime, cherries, and food52. NOTE: This is my summertime take on the classic El Diablo, replacing Crème de cassis with my Summer Cherry Sorbet.
Thyme for a "Grilled" Lemon Martini
When I saw the lemon and thyme photo announcing this contest, I immediately thought of a "grilled" martini.
Strawberry & Balsamic Sorbet
This recipe uses macerated strawberries with aged balsamic vinegar ro be pureed and frozen into a sorbet. The result is an intriguing treat!
Strawberry Rose Coulis...with 3 suggestions.
Champagne Coulis recipe with a wee bit of rose water tastes like love to me, sweet, bright with an sly sensuous perfume wafting hopefully in the background.