NONA'S PEACHY PUNCH

NONA'S PEACHY PUNCH

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 Make the floating ice ring.

2 cup frozen peaches thawed

12 sprigs of thyme

Just a few very thinly sliced lemon rings

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Arrange fruit on the bottom of a bunt pan

 in an attractive manner. Fill with water and freeze.

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1 1/4 cups sugar

11/4 cups water

4 1/2 cups good quality rum

2 cups Cognac

1 1/2 cups fresh squeezed lemon juice

1 cup peach liquor

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Add sugar and water to a small sauce pan.

 Bring to a boil. Cool completely.

In a large container add sugar syrup, rum,

 Cognac, lemon juice and peach liquor.

Chill for 2 hours or overnight.

Add 6 cups of water and float ice ring.

Serves 24

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Or 12 of my friends...

 

SOFT BAKED PRETZELS um, hello!!!

SOFT BAKED PRETZELS

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 1 tsp. yeast

1/4 cup honey

1 tsp. salt

3 cups flour

1 cup flour

1 cup warm water, 110*

3 TBS. baking soda

2 TBS. coarse salt or cinnamon sugar

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Mix together yeast, honey, salt, flour and water.

Attach dough hook and kneed dough at low speed

 until smooth ball forms. 5-7 minutes.

Place dough in lightly oiled bowl, cover with plastic wrap.

Let rise until doubled 1- 1 1/2 hours.

Punch down and cover again. 30- 40 minutes.

Pre-heat oven to 450*

Pour 6 cups of water in a 12" skillet.

Add baking soda, cover and boil.

Line a cookie sheet with aluminium and cooking spray.

Divide dough into 12 pieces. Roll into 20" ropes.

Now form dough into an oval with 11/2" overlap.

Form into pretzel shape lightly moisten ends

 to make them stick. Place on cookie sheet.

Using a slotted spoon place pretzels into boiling water.

Top side down and boil 30 seconds. 3 or 4 at a time.

Using tongs carefully flip and boil 30 seconds more.

Remove pretzels and drain well. Place back on cookie sheet.

Sprinkle with salt or cinnamon sugar.

Bake 12-16 minutes or until pretzels are very well browned.

Rotating half way through baking. Cool on wire rack.

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 Would go great with a cheddar beer sauce.
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CHEDDAR BEER DIPPING SAUCE

CHEDDAR BEER DIPPING SAUCE

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1 clove garlic, slightly crushed

1 cup beer

2 cups cheddar cheese

2 tsp. cornstarch

2 tsp. mustard

salt and pepper to taste

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Rub bottom of sauce pan with garlic.

Add beer and garlic and bring to a boil.

Place cheese and cornstarch in a bowl and mix.

Sprinkle cheese into boiling beer. Let cheese sauce

come to a boil. Reduce heat and add in mustard and

salt and pepper to taste. Let simmer 3-5 minutes.

Remove garlic clove. Serve warm.

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POMEGRANATE AND CORN BEAN SALSA super quick & beautiful color.

POMEGRANATE AND CORN BEAN SALSA

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1 jar Trader Joe's corn and chili salsa

1 can black beans rinsed

1 package pomegranate seeds

1 bunch cilantro, chopped

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Mix everything together.

Serve with tortilla chips or endive leafs.

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Trader Joe's corn & chili salsa

is what gives this dip all its flavor.

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GOAT CHEESE LEMON AND CHIVE TURNOVERS

 GOAT CHEESE LEMON AND CHIVE TURNOVERS

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1/2 cup goat cheese, at room temp.

1/4 cup chives, thinly sliced

1/4 cup onion, minced

1 tsp. lemon zest

1/2 tsp. salt

1/4 tsp. pepper

1 sheet puffed pastrey

2 TBS. butter, melted

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Per-heat oven 400*

In a medium bowl add goat cheese and mash with a fork.

Add chives, onions, lemon zest, salt and pepper.

Mix until combined.

Roll puffed pastrey into a 12x12" square.

Cut into 9 pieces. Place and equil amount of

filling into each square. Moisen edge of dough.

Folding dough over forming a triangle.

Crimp edge with a fork creating a seal.

Brush tops with melted butter

Arange on cookie sheet and bake 15-18 minutes.

Or until golden brown and puffed.
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CRAB AND SCALLION STUFFED SHRIMP

CRAB AND SCALLION STUFFED SHRIMP

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3 1/2 TBS. butter

1/3 cup scallions, minced

1/2 tsp. Worcestershire

2 drops sriracha

1/3 cup mayonnaise

2 TBS. parsley, chopped

2 tsp. lemon juice

1 tsp. lemon zest

1/2 tsp Dijon mustard

Pinch of salt and a few grinds of pepper

1/2 lb. crab

1 1/2 cups fine bread crumbs

20 jumbo shrimp, butterflied

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Pre-heat oven 400*

Making the stuffing. Melt 2 TBS. butter in a medium frying pan.

Add scallions and a pinch of salt. Cook 3-4 minutes.

Add Worcestershire and sriracha and let cool.

In a medium bowl combine mayo, 1 TBS. parsley,

 lemon juice, zest, mustard and a

 pinch of salt and a few grinds of pepper.

Add onions and crab, mix gently. Set aside.

Making the bread crumbs. In a 10" skillet melt 11/2 TBS. butter.

Add bread crumbs and cook until golden brown.

About 4 minutes. Add parsley and 1/4 tsp. salt and set aside.

Stuffing the shrimp. Line cookie sheet with

 parchment paper and rub with a little butter.
 Place shrimp on cookie sheet.

Using a spoon or your hands mound a heaping TBS.

of crab mixture onto each shrimp.

Sprinkle and pat bread crumbs over crab mixture.

(this will be messy)

Then flip tail of shrimp over crab.

Bake 12-14 minutes, until golden brown and cooked through.

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This can be prepped in advance. Just keep

shrimp, crab mixture and bread crumbs

 separate until ready to bake.

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CHICKEN LETTUCE WRAPS fresh and delicious!!!

CHICKEN LETTUCE WRAPS

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2 cups chicken, cooked and cut into 1/4" pieces

1 TBS. olive oil

1 can water chestnuts, chopped

1 clove garlic, minced

2 green onions, thinly sliced

2 TBS. soy sauce

2 TBS. brown sugar

1 TBS. rice vinegar

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In a small bowl combine soy sauce,

brown sugar and rice vinegar. Using a

large frying pan or wok heat to super high heat.

Add a splash of olive oil, chicken and sauce.

Saute for about 2 or 3 minutes.

Add water chestnuts, garlic and green onions.

Cook for 1 to 2 minutes longer.

Serve with lettuce and herbs on the side

Such as butter leaf lettuce, red leaf or romaine.

Also cilantro, mint and basil.

Roll and dip!

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SPECIAL DIPPING SAUCE

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1/4 cup sugar

1/2 water

2 TBS. soy sauce

2 TBS. rice vinegar

1 TBS. lemon juice

1tsp. chili sauce

1 tsp. ginger, finley minced

1 green onion, minced

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Mix in a jar and chill in fridge.

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