Raspberry Lemonade Concentrate

Ingredients

  • 4 pounds fresh raspberries (about 14 cups)
  • 6 cups sugar
  • 4 cups lemon juice
  • Chilled tonic water or ginger ale
  • Ice cubes

Directions

  1. Place raspberries in a food processor; cover and process until blended. Strain raspberries, reserving juice. Discard seeds. Place juice in a Dutch oven; stir in sugar and lemon juice. Heat over medium-high heat to 190°. Do not boil.
  2. Remove from heat; skim off foam. Carefully ladle hot mixture into five hot 1-pint jars, leaving 1/4-in. headspace. Wipe rims; screw on bands until fingertip tight.
  3. Place jars into canner simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
  4. To use concentrate: Mix 1 pint concentrate with 1 pint tonic water. Serve over ice.
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Korean Grilled Pork Chops

Ingredients

  • 1 tbs gochujang sauce
  • 1 tbs of sesame oil
  • ¼ tsp of ground ginger
  • 2 tbs of brown sugar
  • ⅓ cup of soy sauce
  • 2tsp black pepper
  • 1 tbs of garlic powder
  • 1 tbs of freeze dried chives

Directions

  1. Put all ingredients into a mixing bowl and stir together until incorporated.
  2. Preheat grill in medium high heat. Rub grill grates with vegetable oil.
  3. Reserve some of the marinade for dipping before adding the pork. Coat each chop in mixture. When chop has been flipped baste each chop in the marinade.
  4. Cook until temp is 145. Enjoy!

Glow Water

Ingredients

  • 3 cans seltzer water
CUCUMBER MINT:
  • 1 cucumber, cut into 1/2″ rounds
  • 3 sprigs mint
  • 1 lemon, thinly sliced
PEACH GINGER:
  • 1 peach, sliced
  • Ginger, skin removed and sliced into rounds
  • 1 cinnamon stick
STRAWBERRY LIME:
  • 3 strawberries, halved
  • 1 lime, thinly sliced

Directions

  1. Combine seltzer water with the ingredients of your choice. Stir (and muddle, if desired) your ingredients to release more flavor. Serve immediately or chill in the refrigerator until ready to drink.

Mango Curry Chickpeas

Ingredients

  • 3/4 cup chopped red onion heaped
  • 1 inch knob of ginger
  • 3 cloves garlic
  • 2 tablespoons water
  • 1 teaspoon safflower or other neutral oil
  • ¼ teaspoon cumin seed
  • 1 bay leaf
  • 3 cloves
  • ¼ teaspoon ground cinnamon
  • ½ teaspoon or more Garam Masala or use 1/2 tsp ground coriander and generous pinches of ground cloves, cardamom and black pepper
  • ¼ teaspoon or more cayenne
  • 1¼ cups canned or culinary coconut milk
  • 3/4 cup ripe mango pulp or puree unsweetened or lightly sweetened canned
    ½ teaspoon or more salt depends on if the chickpeas are salted
  • 1.5 cups cooked chickpeas drained if canned
  • 1 tsp apple cider vinegar optional
  • Generous dash of cayenne Garam Masala, chopped cilantro, for garnish

Korean Pulled Pork Tacos

Ingredients

  • 1/2 cup reduced-sodium soy sauce
  • 1/2 cup water
  • 3 tablespoons brown sugar
  • 2 tablespoons sesame oil
  • 1 tablespoon baking cocoa
  • 3 teaspoons chili powder
  • 1 garlic clove, minced
  • 1/4 teaspoon ground ginger
  • 1 boneless pork shoulder butt roast (4-5 pounds)
SLAW:
  • 3 tablespoons sugar
  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon Sriracha Asian hot chili sauce
  • 2 teaspoons sesame oil
  • 1 teaspoon rice vinegar
  • 1 package (14 ounces) coleslaw mix
  • 1 tablespoon toasted sesame seeds, optional
ASSEMBLY:
  • 20 flour tortillas (6 inches), warmed
  • Thinly sliced green onions and additional chili sauce, optional

Beacon Mule (Bourbon Ginger Beer Cocktail)

Ingredients

  • 2 ounces whiskey or bourbon (we used Heritage Distilling)
  • ¾ ounce freshly squeezed lime juice (approx ½ a large lime)
  • 4-6 ounces ginger beer, chilled
  • Garnish: lime twist or wedge

Directions

  1. Add whiskey and lime juice to a cocktail shaker and fill with ice. Shake until well chilled, about 15 seconds. Strain into an ice-filled highball glass. Top with ginger beer and garnish with lime twist or wedge.

Homemade Ginger Ale

Ingredients

  • 30ml mint juice (method follows)
  • 15ml ginger juice
  • 20ml lemon juice
  • 15ml sugar syrup
  • Sprite or 7Up
  • Sprig of mint

Directions

  1. To make the mint juice, take mint leaves and ice and blend the two. Strain out the juice.
  2. To make ginger juice, use ginger and a little bit of water and blend it
  3. Mix mint juice, ginger juice, lemon juice, and the sugar syrup in a tall glass.
  4. Top it up with Sprite or 7Up. Garnish with a spring of mint.
  5. Serve chilled.