Friday Foodday

Happy Friday lovebugs. Here are my favorite recipes this week.

Strawberry & Limoncello Rose Sangria
c/o The Kitchn

Ingredients
3/4 cup limoncello
1 cup fresh raspberries
1 cup hulled and quartered fresh strawberries
1 bottle chilled demi-sec rosé champagne
1 lemon, thinly sliced, seeds discarded

Directions

In a large pitcher, combine the limoncello and the strawberries. Top with the chilled rosé champagne and stir in half of the lemon wheels.

Pour the sangria into ice filled stemware. Scoop some fruit into each glass and garnish with a lemon wheel.

Lamb Kheema with Peas

c/o Skinny Taste

Ingredients

• 1 large onion, minced
• 3 cloves garlic, minced
• 1 tsp ginger, chopped
• 2 tsp butter or ghee
• 1 lb lean ground lamb (from loin or shoulder)
• 1 tsp coriander
• 1 tsp cumin
• 1 tsp chili powder
• 1 tsp turmeric
• 1 tsp garam masala
• 1 tsp cinnamon
• 1 cup frozen peas
• 1 chili pepper, minced (or more to taste)
• 2 tbsp fresh cilantro, chopped
• 1/2 teaspoon cayenne pepper
• 1/4 cup tomato sauce
• 1 bay leaf
• salt and fresh pepper

Directions

In a large saute pan, heat ghee or butter and onions on medium heat. Cook about 8 minutes. Add garlic and ginger; cook another 2 minutes.

Add ground meat to pan and brown. Season with salt, pepper, cumin, coriander, cayenne, chili powder, turmeric, garam masala and cinnamon. Stir well. Add chopped chili pepper, cilantro, bay leaf, tomato sauce and 1/2 cup of water. Reduce heat to low and cover. Simmer about 15 minutes. Add frozen peas and simmer covered another 5-10 minutes.

Mini Plum and Peach Bourbon Cobblers

c/o Country Cleaver

Ingredients

6-7 Italian Plums, halved and chopped

3 Large Ripe Peaches, peeled and cut into small chunks

1/2 cup Sugar

1/4 Clear Jel or other pie thickener

2 Tbsp Bourbon

1/2 tsp Cinnamon

For Crisp Topping::

1/2 cup Oats

1/4 Flour

4 Tbsp Butter, melted

1/3 cup Brown Sugar

Directions

Preheat oven to 350 degrees. In a large bowl, stir together fruits, Clear Jel (or other thickener), sugar, cinnamon and bourbon.  Fill mason jars with fruit filling. Fill slightly higher than the rim because the will settle while baking.

In another bowl, mix together crisp topping ingredients. Using a fork or your fingers mix the ingredietns together until crumbles form. Pour generously onto the top of the fruit crisps.

Place mason jars onto an aluminum foil lined baking sheet. Bake for 35 minutes or until the crisp toppings are golden brown. Remove from oven and let cool before serving.