Ginger Beer

Ingredients

  • 4 lemons
  • 1 orange
  • 3/4 cup roughly chopped fresh ginger
  • 3/4 cup honey
  • 3/4 cup sugar
  • 1 1/4 cups orange juice
  • 4 cups sparkling mineral water, chilled

Directions

  1. Grate 2 tablespoons each of lemon and orange zest. Squeeze 1/3 cup lemon juice from 3 of the lemons. Set aside.
  2. In a food processor, pulse the ginger, honey, and sugar until just combined. Add the orange and lemon juices and process. Transfer to a large lidded container. Add the orange and lemon zests and 2 cups of boiling water and stir until the sugar dissolves. Cool to room temperature. Cover and refrigerate for at least 24 hours and up to 5 days.
  3. To serve, strain the ginger-beer base into a pitcher. Thinly slice the remaining lemon and orange to form circles. Add the slices and mineral water to the pitcher and stir. Serve over ice.
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Citrus Mint Cooler

Ingredients

  • 2-1/2 cups water
  • 2 cups sugar
  • 1 cup lemon juice (about 6 lemons)
  • 1 cup orange juice (about 6 oranges)
  • 10 mint sprigs
  • 1 bottle (32 ounces) ginger ale, chilled
  • Cold water
  • Ice cubes

Directions

  1. Place first five ingredients in a large saucepan; bring to a boil, stirring until sugar is dissolved. Cover; remove from heat and let steep until cool. Strain. Cover and refrigerate.
  2. To serve, fill chilled glasses or a pitcher with equal amounts of fruit juice, ginger ale and water. Add ice and serve immediately.

Basil Lemonade

Ingredients

  • 1 cup sugar
  • 1 cup fresh basil leaves, plus 8 sprigs for garnishing
  • 8 cups lemonade

Directions

  1. In a small saucepan, over medium heat, bring the sugar and 1 1/2 cups cold water to a simmer. Cook, without stirring, until the sugar dissolves and the mixture thickens slightly, about 5 minutes.
  2. Remove from heat, add the basil, and let cool to room temperature. Strain the syrup into a resealable container and discard the solids.
  3. Pour 2 to 3 teaspoons of the basil syrup into each of 8 ice-filled glasses, then fill with lemonade. Garnish with an additional sprig of basil. (You can cover and refrigerate the remaining syrup for up to 2 weeks.)

Chicken Pot Pie IX

Ingredients

  • 1 pound skinless, boneless chicken breast halves – cubed
  • 1 cup sliced carrots
  • 1 cup frozen green peas
  • 1/2 cup sliced celery
  • 1/3 cup butter
  • 1/3 cup chopped onion
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon celery seed
  • 1 3/4 cups chicken broth
  • 2/3 cup milk
  • 2 (9 inch) unbaked pie crusts

Directions

  1. Preheat oven to 425 degrees F (220 degrees C.)
  2. In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
  3. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
  4. Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
  5. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Strawberry Oatmeal Breakfast Smoothie

Ingredients

  • 1 cup soy milk
  • 1/2 cup rolled oats
  • 1 banana, broken into chunks
  • 14 frozen strawberries
  • 1/2 teaspoon vanilla extract
  • 1 1/2 teaspoons white sugar

Directions

  1. In a blender, combine soy milk, oats, banana and strawberries. Add vanilla and sugar if desired. Blend until smooth. Pour into glasses and serve.

Vegan Brownies

Ingredients

  • 2 cups unbleached all-purpose flour
  • 2 cups white sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup water
  • 1 cup vegetable oil
  • 1 teaspoon vanilla extract

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. In a large bowl, stir together the flour, sugar, cocoa powder, baking powder and salt. Pour in water, vegetable oil and vanilla; mix until well blended. Spread evenly in a 9×13 inch baking pan.
  3. Bake for 25 to 30 minutes in the preheated oven, until the top is no longer shiny. Let cool for at least 10 minutes before cutting into squares.

Frosty Pineapple Nog

Ingredients

  • 3 cups buttermilk
  • 1 can (8 ounces) unsweetened crushed pineapple, chilled
  • 1/4 cup sugar or honey
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 5 ice cubes
  • Fresh mint sprigs, optional

Directions

  1. In a blender, combine the buttermilk, pineapple, sugar, vanilla and salt. Cover and process for 30 seconds or until combined. With the blender running, add ice cubes, one at a time, through opening in lid. Process until mixture is frothy and nearly smooth.
  2. Pour into chilled glasses. Garnish with mint if desired.