Friday Foodday

Happy Friday lovebugs!

Here are my favorite recipes this week.

Vodka Thyme Lemonade
c/o Martha Stewart

Ingredients

• 2 cups sugar 
• 12 sprigs fresh thyme, plus more for garnish 
• 4 cups freshly squeezed lemon juice, about 24 lemons 
• 2 cups vodka

Directions

1. In a small saucepan, combine 2 cups water with the sugar and thyme; bring to a boil over high heat, stirring occasionally, until sugar has dissolved. Remove from heat; let cool to room temperature. 
2. Pour mixture through a fine sieve into a large glass measuring cup; discard thyme. You should have 2 cups syrup. Cover with plastic; chill. In a large serving pitcher, stir together lemon juice, vodka, and chilled syrup; garnish with thyme. Divide evenly among eight tumblers filled with ice; serve immediately.

Pasta with Bacon and Broccoli

c/o Buns in My Oven

Ingredients

• 1 pound farfalle (butterfly shaped) pasta
• 1 pound bacon
• 12 ounces fresh broccoli florets
• 2 cups grated mozzarella cheese

Directions

1. Bring a large pot of water to a boil and cook pasta according to package directions.
2. Meanwhile, dice the bacon into bite sized pieces and add to a large skillet. Cook over medium heat until just beginning to crispy.
3. Add the broccoli directly to the bacon without draining the grease. Cook for 3 minutes or until broccoli is tender-crisp.
4. When pasta is cooked to your liking, drain and return to pot. Add the mozzarella cheese and stir a few times to mix it together.
5. Pour the bacon and broccoli over the pasta and stir well to mix everything together as the cheese melts.
6. Serve hot.

Blueberry Caramel Sauce

c/o Closet Cooking

Ingredients

1 cup blueberries (I used wild)

1 cup sugar

1/4 cup water

1 tablespoon lemon juice

Directions

1. Place the blueberries in a food processor and puree them.
2. Mix the sugar and water in a sauce pan, heat over medium heat and simmer until the sugar has melted and it has turned an deep amber colour, about 8-10 minutes.
3. Remove from heat and carefully mix in the blueberry puree.
4. Return to heat, simmer for 5 minutes, strain the solids with a fine mesh sieve, return to heat and simmer until it starts to thicken, about 10 minutes.
5. Remove from heat, mix in the lemon juice and let cool to room temperature.