Grate 2 tablespoons each of lemon and orange zest. Squeeze 1/3 cup lemon juice from 3 of the lemons. Set aside.
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.
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.
1 cup fresh basil leaves, plus 8 sprigs for garnishing
8 cups lemonade
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.
Remove from heat, add the basil, and let cool to room temperature. Strain the syrup into a resealable container and discard the solids.
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.)
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
Preheat oven to 425 degrees F (220 degrees C.)
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.
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.
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.
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.
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
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.
Pour into chilled glasses. Garnish with mint if desired.