Memorial Day
615 recipes found
Sweet Tea Slush
Iced tea is a favorite summer quencher around here but I often find that the ice dilutes it too quickly. By making "ice tea" cubes I can enjoy my glass and keep it cold at the same time. I added ginger and mint instead of the traditional lemon for a different twist. - inpatskitchen
Cherry Drop
This summertime cocktail is a cross between a classic lemon drop and an aviation--The addition of a heavenly Luxardo maraschino cherry and a splash of homemade selzer water softens the strong flavors of the lemon and vodka and gives a nice softness to the sugary simple syrup. This drink is fantastic served in a martini glass with the cherry resting at the bottom, or over ice. I coat the rim of each glass with lemon juice and sugar, or as requested on one very festive day--pop rocks candy!
End-of-the-World Whiskey Sours
Every now and then someone declares that The End of the World is coming and I take it as an opportunity to make this Armageddon Drink recipe. Just in case.
Rhubarb Lime Spring Spritzer
When a neighbor let me pick rhubarb, I found ALittleZaftig's recipe for One-pot Rhubarb Cordial, Sauce, & Compote (http://www.food52.com/recipes/12016_onepot_rhubarb_cordial_sauce_compote). When I finished making it tonight, I really wanted a cool, refreshing drink in my hot kitchen on this early June night.. A little sweet, a little tart, a lovely pale pink -- this is the result, delightful!
Tuscancello Fizz
Summertime dinners in Tuscany end with limoncello and the scent of lavender wafting through the soft air. This fizzy drink pays a tribute to those evenings. (You can make your own lavender-infused simple syrup or buy a bottle of Monin brand. You can also make your own limoncello or use your favorite store-bought brand.)
ZESTY HALF AND HALF
I love ice tea and drink it all year long. There is always a jar brewing on my countertop; what is called sun tea. A big squeeze of lemon juice or two or three are always added...no sugar. In restaurants I often order that drink named after a famous golfer. I love the combo of ice tea and lemon juice. Sometimes it is called a half and half because that is the ratio of ice tea to lemon and water. My version has a rim of lemon zest to punctuate the flavor of the lemon.
Salty Poodle
This drink is not as strong as a greyhound or a salty dog, but it is cuter and more user friendly--like just about every breed that has been mixed with a poodle! - NWB
Cranberry Spritzer
I love infused vodkas. Cranberries give this drink a great tart flavor.
Rhubarb and Basil Spritzer
I'm just back from a fabulous day spent preserving and canning rhubarb creations at Mrs. Wheelbarrow's beautiful home with other Food52 peeps, including our fearless leader Amanda. As per usual with a Food 52 event, the food was amazing and plentiful: homemade cheeses by SallyCan, frittata, salads, homemade sausages by the Charcutepalooza Queen herself, and other spreads, pickles and preserves....and the desserts! There was plenty to choose from. Yours truly was in charge of beverages, and I wanted something light and refreshing. I have had strawberry and basil cocktails before, but the theme of the day was Rhubarb - so here is my take on a Rhubarb and Basil Cocktail. They're refreshing and light as promised, not too sweet, and you can booze them up or down or not at all according to your preference.
Raspberry Lambic Float
This comes from my friend Danny. My friend Danny who hates dessert. Several years ago we used to have these Iron Chef offs. Four of us would each make two dishes in amuse bouche form. Then we invited two friends to be our Jeffrey Steingartens. They would blind judge and deem someone the winner. I don’t think Danny won for this dish but he should have. I recreated this recipe last summer when having my annual girls, weekend with my god-daughters (I made theirs with raspberry soda). The picture is a larger format then what the recipe calls for.
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!