Here are my favorite recipes this week.
Sparkling White Peach Sangria
c/o The Kitchn
2 to 3 white peaches, sliced
3/4 cup peach or apricot brandy
1 bottle moscato wine, such as 7 Daughters Moscato, chilled
1 liter peach seltzer water, such as Seagram's Sparkling White Peach, chilled
Directions
In a pitcher place 3/4 of the sliced peaches (saving some for garnish) and brandy and lightly muddle.
Add the Moscato and seltzer water.
Stir with wooden spoon to mix. Pour into ice-filled glasses and top with a couple of fresh peach slices.
Southwestern BBQ Bacon Burger
c/o Country Cleaver
Ingredients
- Burger
- 1 Slice white or wheat bread, crust removed
- 2 Tbsp Milk
- 2 Tbsp Worchestershire Sauce
- 1 Clove Garlic
- Salt and Pepper to taste
- 1 1/2 pound Ground Beef
Fixins
- 4 High Quality Hamburger Buns
- 1 Ear Corn, husked
- 4 Slices Pepper Jack Cheese,
- 1/2 cup Mayonnaise
- 1/4 cup Chipotle Pepper Mustard
- 1/4 cup Cilantro
- 6 Slices of Bacon, cooked and chopped
- 1/2 cup BBQ Sauce
- Candied Jalapenos
- Jalapeno Chips, crunched
Directions
To Prepare Hamburgers:
In a bowl, crumble the bread into small pieces. Pour the milk, Worcestershire sauce, salt, pepper, and garlic over the top. Using a fork, mix the ingredients together to form a paste. Next, add in the ground beef and combine with the bread/milk paste and form into four burger patties.
Form into four patties, with about 5 inches in diameter, with slight depressions in the middle of each.
To Cook the Hamburgers:
Preheat the grill over high heat for at least 15 minutes. Cook the hamburgers on one side for about 3-4 minutes. Do not press or move for this time. Turn burgers, gently, and continue to cook another 3-4 minutes for a medium well done burger (or about 5 minutes for a well-done burger).
At this time, add the corn to the grill and allow to char on all sides.
During the last 1-2 minutes, add the pepper jack cheese to the hamburgers to allow to melt. To the top rack of the grill, lay the hamburger buns face down to toast. Remove when golden brown
Remove burgers, buns, and corn from the grill and let rest for 5 minutes prior to eating.
To Assemble Hamburgers:
In a small bowl, whisk together the mayonnaise and chipotle pepper mustard. Set aside. Chop cilantro set aside. Chop cooked bacon, set aside. Slice kernels away from grilled corn into a small bowl. set aside.
Top toasted hamburger buns with chipotle aioli. Top with cheese covered hamburger, and layer on top additional BBQ Sauce, candied jalapenos, jalapeno chips, grilled corn, cilantro, and bacon. Cover and serve.
Blueberry Pie
c/o Chaos is Bliss
Ingredients
- Ready-made refrigerated pie crust (I use Pillsbury)
- 1/2 cup sugar
- 1/3 cup flour
- 1/2 tsp cinnamon
- 4 cups blueberries (fresh or frozen)
- 1 tbs butter or margarine, chopped
- 1 tsp lemon juice
- 1 egg yolk (optional)
Directions
Place bottom crust into pie plate, prick the bottom a few times with a fork. Combine sugar, flour and cinnamon in a large bowl. Fold in blueberries, turning to coat. Pour blueberries into pie plate, and sprinkle extra dry mixture evenly over blueberries.
Dot with chopped butter or margarine and sprinkle lemon juice on top.
Place remaining pie crust on top, seal and flute edges. For a flakier crust, whisk an egg yolk in a small bowl, mix in about a teaspoon of water and brush lightly on top of pie crust. Slit the top crust a few times for steam to escape.
Place a pie shield or strips of foil around edges before baking. Bake in 400 degree oven for 40-45 minutes or until juices begin to bubble through slits, removing foil or shield at around 25 minutes into baking.
Cool completely before cutting – it’s hard to do I know, but the pie will hold together better if it is allowed to come close to room temperature.
