Fizzy Citrus & Beer Pitcher Cocktail
The Kitchn
2 Meyer lemons
1/4 cup + 1/3 cup granulated sugar, divided
1 (25-ounce/750-milliliter) bottle lambic beer
1 (25-ounce/750-milliliter) bottle dry cider
Directions
For the Meyer lemon sugar for rimming the glasses: Preheat the oven to 200°F. Zest one of the Meyer lemons, preferably with a fine-toothed zester like a Microplane. Pulse the lemon zest in a mini food processor with 1/4 cup granulated sugar for about 15 seconds to release the zest's natural oils.
Pour the sugar onto a small rimmed baking sheet and shake gently to spread the sugar out evenly across the pan. Place the pan in the oven and turn the oven off. Let the sugar dry in the oven for 30 minutes.
Pour the sugar into a shallow bowl for rimming the glasses. Leftover sugar can be stored in an airtight container for up to 1 month.
For the Meyer lemon simple syrup: Juice the Meyer lemons, including the one you zested for the sugar. You should have about 1/4 cup juice.
Whisk 1/3 cup granulated sugar together with 1/3 cup water in a small saucepan. Heat over medium-low heat, stirring occasionally, until the liquid comes to a simmer and the sugar is fully dissolved. Pour the syrup into a heat-safe bowl and cool to room temperature. Once cool, stir in the Meyer lemon juice. This syrup can be stored in a lidded jar in the refrigerator for up to 1 month.
For the cocktails: For each cocktail, wet the rim of a Champagne flute or coupe with a damp paper towel, then dip into the sugar.
To make a batch cocktail: Combine the lambic, cider, and citrus-infused simple syrup in a pitcher. Stir gently to combine.
Chicken Parmesan Mac and Cheese
c/o Country Cleaver
Ingredients
3 cups (12 ounces)- rotini pasta, uncooked
- boneless, skinless chicken breast, thinly sliced
- salt and pepper
- butter, divided
- olive oil, divided
- all-purpose flour
- milk
- Wisconsin mozzarella cheese, shredded
- marinara sauce
- Panko bread crumbs
- Wisconsin parmesan cheese, shredded
Directions
Preheat oven to 350°F. Bring large pot of salted water to boil and cook rotini according to package directions. Reserve 1/2 to 3/4 cup of the pasta water before draining. Drain pasta and lightly rinse with cool water to stop cooking process. Set aside.
Meanwhile, heat large saucepan over medium heat. Season chicken breasts with salt and pepper on both sides. Add 1 tablespoon butter and 1 tablespoon olive oil to pan. Heat until bubbling heavily; add half the chicken slices in single layer and sauté until deep golden brown on one side. Flip; cook other side until golden brown, about 2 minutes each side. Repeat until slices have been cooked. Set aside.
Melt 4 tablespoons butter in large pot over medium heat. Sprinkle in flour; whisk to form a paste. When bubbly and golden brown, slowly whisk in milk, stirring constantly until mixture simmers. Remove from heat. Add 2 heaping cups shredded mozzarella; stir until melted. Mix in pasta. If mixture is too thick, add some of reserved pasta water. Stir in chicken.
Pour half the mac and cheese into buttered single serving dishes or 9x13-inch baking dish. Distribute half the marinara sauce evenly over the top. Layer with remaining macaroni and cheese and marinara sauce.
In small bowl, melt remaining butter. Stir in bread crumbs and parmesan. Sprinkle crumbs over macaroni. Bake 10-15 minutes for single servings or 15-20 minutes for larger portions, until crumbs are golden brown and the macaroni is heated through. Garnish with basil.
Mississippi Mud Cake
Ingredients
For the cake:
- 1 box (15.25 oz.) Devil's food cake mix
- ½ cup (1 stick) butter, melted and cooled slightly
- 1½ cups buttermilk
- 2 large eggs
- 1 tsp. vanilla extract
- 1 jar (7 oz.) marshmallow creme
- 1 cup toasted pecans, for topping
For the frosting:
- ½ cup (1 stick) butter
- 4 tbsp. unsweetened cocoa powder
- ⅓ cup milk
- 4 cups powdered sugar
Directions
For the cake:
For the frosting:
1. Preheat oven to 350°F. Lightly spray a 9x13-inch baking pan with cooking spray and set aside.
2. In a large mixing bowl, combine the cake mix, melted butter, buttermilk, eggs and vanilla with a hand-held mixer on medium speed until well combined, stopping the mixer to scrape down the sides of the bowl once. Pour the batter into the prepared pan.
3. Bake cake for 40-45 minutes, or until it tests done when a toothpick is inserted near the center. Remove cake from oven and immediately spread the marshmallow creme over the cake.
4. Prepare the chocolate frosting.
1. Melt the butter in a medium saucepan over low heat until melted. Whisk in the cocoa powder and milk. Stirring constantly, bring the mixture just to a boil; immediately remove from the heat and whisk in the powdered sugar until thickened and smooth.
2. Pour the hot frosting over the marshmallow layer and carefully spread the frosting to the edges. Sprinkle the pecans over the top of the cake. Let cake cool completely before serving.
