Blackberry Ginger Smash
c/o Kitchn
Ingredients
Lime wedges for garnish, optional
4-5 fresh ripe blackberries
2 ounces tequila
1 ounce ginger simple syrup (recipe follows)
1 ounce fresh-squeezed lime juice
Directions
Moisten the rim of the glass with a lime wedge and dip the glass lightly into the crystallized ginger sugar to coat the rim. In the bottom of the glass, lightly muddle the fresh blackberries, then add ice.
In a shaker filled with ice, combine the tequila, simple syrup, and fresh lime juice and shake until chilly. Strain the shaker into the glass over the blackberries and ice, and garnish with a sliver of crystallized ginger and a lime wedge.
Ginger Simple Syrup
Makes about 1 cup, enough for 8 to 10 drinks
Peel and slice a 4-inch piece of ginger. Combine 1 cup of water, 1 cup of sugar, and the ginger in a small saucepan. Bring to a simmer and stir until all of the sugar is dissolved. Remove from heat. Let the ginger steep for about 20 minutes or longer if you want your cocktail spicier, then strain out the ginger and cool syrup completely. Syrup will keep, refrigerated, for about two weeks.
Biscoff Apple Pin Pie Pinwheels
c/o Buns in My Oven
Ingredients
1 Granny Smith Apple
1/2 cup Biscoff Spread, divided
2 tablespoons butter
1/8 teaspoon cinnamon
pinch of salt
1 sheet Puff Pastry, thawed but cool
1/2 cup Biscoff Spread, divided
2 tablespoons butter
1/8 teaspoon cinnamon
pinch of salt
1 sheet Puff Pastry, thawed but cool
Directions
Preheat oven to 400 degrees. Spray 8 cavities in a muffin tin with non-stick cooking spray.Peel and dice the apple into small chunks.
Heat a skillet over medium heat and melt the butter in the skillet. Add the apples, cinnamon, and salt to the pan and stir to combine. Cook the apples for 2 minutes. Drop in 1/4 cup of the Biscoff Spread and stir to coat the apples. Remove from the heat.
Lay out your thawed puff pastry on a floured work surface. Dump the apples into the center of the pastry and spread them to the edges. Roll the pastry up like you're making cinnamon rolls. Slice with a sharp knife into 8 equal sized pieces.
Place one roll in each muffin cavity.
Bake for 14-16 minutes or until golden brown. Keep a close eye on them as they can burn quickly in such a hot oven.
Let sit in the pan for 5 minutes before removing.
Add the remaining 1/4 cup of Biscoff Spread to the skillet you used to cook the apples. Heat over very low heat until the spread has just melted enough to drizzle over the pinwheels. Drizzle and serve immediately.
Lay out your thawed puff pastry on a floured work surface. Dump the apples into the center of the pastry and spread them to the edges. Roll the pastry up like you're making cinnamon rolls. Slice with a sharp knife into 8 equal sized pieces.
Place one roll in each muffin cavity.
Bake for 14-16 minutes or until golden brown. Keep a close eye on them as they can burn quickly in such a hot oven.
Let sit in the pan for 5 minutes before removing.
Add the remaining 1/4 cup of Biscoff Spread to the skillet you used to cook the apples. Heat over very low heat until the spread has just melted enough to drizzle over the pinwheels. Drizzle and serve immediately.
Grilled Corn Salad
Ingredients
7 ear of corn, shucked
2 avocados, cubed
2 cups (1 pint) cherry tomatoes, quartered
1/4 olive oil (I used a roasted onion flavored)
1/2 tsp ground cumin
1/2 cup chopped cilantro
Salt and Pepper, to taste
Directions
Grill the corn until starting to char. Allow to cool slightly then remove the kernels from the cob with a knife. Combine the corn, avocado, tomatoes in a large bowl.
In a small bowl, whisk together the remaining ingredients. Add to corn mixture and gently toss to mix.
Serve warm.
