Recipes

Green Tomato ChowChow

• 1 qt green tomatoes (stem and core removed) finely chopped
• 1 cup cabbage finely chopped
• 1 green pepper finely chopped
• 1 small hot pepper finely chopped
• 1/4 cup chopped onion
• 3/4 cup vinegar
• 1/2 cup sugar
• 1 tsp salt

Bring vinegar, sugar and salt to a boil. Add mixed vegetables to liquid. Simmer 20 minutes, stirring often. Remove from heat and cool. Place in airtight container and refrigerate. Serve cold.

Excellent condiment for hot dogs and burgers.

bostonplus.com

 

Smok'n Bloody Mary

• 6 ounces Carter's Extra Spicy Bloody Mary Mix
• 2 ounces Vodka (try pepper vodka)
•  teaspoon Horseradish (optional)
• lime
• celery, cherry tomato or fresh dill to garnish

Add several ice cubes to a highball glass and squeeze lime over the ice. Set aside. Add ingredients to a cocktail shaker half filled with ice and shake well. Strain the mixture over the ice cubes in the high ball glass. Garnish with a celery stalk, chery tomato, or fresh dill.

Carter's Select

 

Sangria

• 1/2 cup brandy
• 1/4 cup lemon juice
• 1/3 cup frozen lemonade concentrate
• 1/3 cup orange juice
• 1 (750 milliliter) bottle dry red wine
• 1/2 cup triple sec
• 1 lemon, sliced into rounds
• 1 orange, sliced into rounds
• 1 lime, sliced into rounds
• 1/4 cup white sugar (optional)
• 8 maraschino cherries
• 2 cups club soda (optional) (If you like a sweeter Sangria, use ginger ale in place of club soda)

Directions

1. In a large pitcher or bowl, mix together the brandy, lemon juice, lemonade concentrate, orange juice, red wine, triple sec, and sugar. Float slices of lemon, orange and lime, and maraschino cherries in the mixture. Refrigerate overnight for best flavor. For a fizzy sangria, add club soda just before serving.

Allrecipes.com   by:HJacoby

THYME AND LIME VODKA LEMONADE

1/2 cup sugar

1/2 cup water

10 sprigs fresh thyme, plus additional sprigs for garnish

1/4 cup lime juice

3/4 cup vodka

1 cup fresh lemon juice (from about 6 lemons)

3 cups water

 

To make the syrup:  In a small saucepan, combine 1/2 cup sugar and 1/2 cup water.  Bring to a boil stirring often until sugar is dissolved.  Let cool.

In a pitcher, mash thyme with the lime juice.  Add syrup, lemon juice and 3 cups water.  Refrigerate for several hours.

Add vodka just before serving over ice garnished with thyme sprigs.

Mojito

In a cocktail shaker, with wooden spoon, crush 6 sprigs fresh mint, 3 tablespoons fresh lime juice, and 2 to 3 teaspoons superfine sugar. Add 1 cup ice cubes and 1/4 cup golden rum. Shake until well blended. Fill 1 tall glass with ice cubes. Strain drink into glass and top off with 1/2 cup plain seltzer or club soda. Garnish with mint sprig and lime wedge.

Good Housekeeping

Chili Lemon Vodka

Pour out 2-3 shots of vodka from your preferred bottle. (Do with this what you may.) Wash and dry 2-3 hot chilies and shove them in the jar. Peel two washed lemons and add the strips of zest to the vodka. Store in a cool place. Serve over ice, use in a Bloody Mary, or serve shaken with a bit of simple syrup and fresh lemon juice.

Kitty Greenwalt-Eatsy

MINT JULEP

Ingredients
3  fresh mint leaves
1  tablespoon Mint Syrup (See separate recipe)
Crushed ice
1 1/2  to 2 tablespoons (1 ounce) bourbon
1  fresh mint sprig

Preparation
Place mint leaves and Mint Simple Syrup in a chilled julep cup. Gently press leaves against cup with back of spoon to release flavors. Pack cup tightly with crushed ice; pour bourbon over ice. Garnish with mint sprig and serve immediately.

Leftover mint syrup keeps for about one week in the refrigerator and is great for sweetening iced tea.

SERRANO RUM

1 750-ml bottle good quality dark rum
2 to 3 cinnamon sticks
1 vanilla bean, split in half lengthwise
3 whole cloves
6 to 8 serrano peppers, cut in half lengthwise and seeded

Place all ingredients in the bottle with the rum and allow to steep for at least 1 week. (You may need to pour out a bit of the rum to make room for the solids.)  The flavor improves with age--it will keep for months.

Source:  PEPPERS A Cookbook by Robert Berkley

JALAPENO MARGARITAS

4 jalapeno peppers, halved lengthwise and seeded
1 pint tequila
1 ounce Triple Sec Liqueur
3 ounces bottled or fresh lime juice
course salt for garnish (optional)

Put the halved jalapeno peppers in the bottle of tequila and allow to steep for at least 3 days.

For 4 margaritas, pour 5 ounces of jalapeno tequila, 1 ounce Triple Sec and 3 ounces lime juice into a cocktail shaker filled with ice.  Stir and strain into glasses either straight up or over fresh ice cubes.  (If desired, first dip the rims of the glasses into lime juice and then into salt.)

Source:  PEPPERS A Cookbook by Robert Berkley