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Archive for the ‘Seasonal Potluck’ Category

Okay, these are delicious.  Honestly, the perfect drink for after work on that first warm weather day of spring.  You know what day I’m talking about:  when everybody seems to be in a good mood, you can crack your sunroof a little bit and take the dog for a longer walk than usual.  Also the perfect day to use some seasonal ingredients to make yourself a cocktail!  In keeping with this month’s potluck theme, I of course used rhubarb.  Instead of making a puree like I did for the rhubarb margaritas, I made a rhubarb syrup for this drink.  You could omit the vodka if you would prefer something non-alcoholic.  I chose vodka this time…

Rhubarb Vodka Spritzers

For the syrup:

1 pound rhubarb, sliced thin (this is about 4 cups of raw rhubarb)
1/3 cup light brown sugar
1/4 cup granulated sugar
3/4 cups water

  1. In a medium, heavy pot, combine the rhubarb, light brown sugar, granulated sugar, and water. Bring to a brief boil, then turn down the heat to medium-low and simmer until the rhubarb is soft.
  2. Strain the fruit and set aside for another use*.  You should be left with a runny, not-yet-syrupy liquid.
  3. Wipe out the pot with some paper towels and add the strained liquid. Boil over medium high heat until reduced to a thick syrup. Cool completely. 

*This recipe could be doubled or tripled, depending on how many drinks you’d like to make.  The amounts listed above yield about 1 cup of rhubarb syrup.  Syrup recipe adapted from Brooklyn Farmhouse.

*Note:  The cooked rhubarb that you’ll set aside can be used as a topping for ice cream, yogurt, oatmeal, or even pancakes or waffles.  It is too good to throw away – I promise!

For the spritzers:

1 ounce vodka
3 tablespoons rhubarb syrup

club soda or sparkling wine to top off

In an ice-filled glass, combine vodka and rhubarb syrup, top with club soda.  Squeeze a few lime wedges into the drink.  Enjoy!

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Using seasonal ingredients is an important part of buying local and minimizing your “carbon footprint”.  But also, things TASTE better when they’re in season!  There is nothing better than the taste of a ripe peach in the middle of the summer or the tang of citrus fruits brightening up the dead of winter.  Now, living in the Midwest, I’m obviously not buying oranges locally…but I do my best to buy when things are in season here.  Which brings us to the subject at hand – the SEASONAL POTLUCK!  My friend Betsy and I decided to put this together for fellow bloggers and food lovers, and you’re invited!

We will be adding a badge to both of our sites shortly that you can grab and add to your “potluck” posts.  (UPDATE: the badge is posted! Just copy and paste the html below into a widget to add it to your site.)  We will also figure out a way to link back to everyone’s posts.  The more recipes, the better!  The rules are below, and please feel free to leave a comment if you have any questions.

Join us for the APRIL potluck, which kicks off this Friday the 1st (not an April Fool’s joke!).  This month’s featured ingredient:  RHUBARB

Seasonal Potluck

The Rules!

  1. All recipes must include the seasonal ingredient of the month.
  2. Any course (i.e. appetizer, main dish, dessert) and even drinks are fair game.
  3. One post per week is the goal, if you can’t – we still want you to participate!  Just post as much as you can or would like to.
  4. Recipes can be posted any day of the week, BUT if you post on Friday try to make a drink or an appetizer in the spirit of happy hour!

BetsyLife

<a href=”www.betsylife.com” target=”_blank”><img src=”http://betsylife.com/wp-content/uploads/potluckbutton_resized.jpg&#8221; alt=”BetsyLife” width=”169″ height=”125″ /></a>

You can see what Betsy is cooking at www.betsylife.com or follow her on Twitter @betsylife

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