Spiked Sweet Tea

June 16, 2011 by 10 Comments

Kicked up with golden rum, this sweet tea is an interesting take on a longtime Southern classic.

Ingredients

  • 7 cups water
  • 6 orange pekoe tea bags
  • 1 1/2 cups sugar
  • 1 1/3 cups freshly squeezed lemon juice
  • 1 cup Bacardi 151 or other high-proof golden rum
  • Fresh mint sprigs, for garnish

    • Directions

  • Bring 4 cups of the water to a boil in a medium saucepan and add the tea bags. Remove the pan from the heat, cover it, and allow the tea bags to steep for
    5 minutes.
  • Remove and discard the tea bags. Add the sugar to the saucepan and stir until dissolved. Add the remaining 3 cups water and stir to combine. Transfer the mixture to a pitcher, and add the lemon juice and rum. Chill thoroughly before serving.
  • Serve over ice, in tall glasses garnished with mint sprigs
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    My Flag Day Baby

    June 14, 2011 by 10 Comments

    Today, June 14th, is, in the United States, Flag Day; it commemorates the adoption of the flag of the United States, which happened that day by resolution of the Second Continental Congress in 1777.

    What makes this day even more important, and special, is that it’s my Granddaughter Emma’s birthday; My Flag Day Baby, as I call her.

    The eldest of our Grandchildren, Emma, is an absolute joy to our family.  As I sit here and write this post, I cannot believe how quickly these past years of her life have taken her from a bubbly baby to nursery school, Cheerleading, an outstanding high school student and, most importantly.. Grandma’s favorite shopping buddy. 

    What more could I ask for?

     

             

     

     

     

     

     

     

     

     

     

    Tonight, we will celebrate with a family dinner and her favorite birthday cake while following the yearly tradition of talking about the morning she was born; how becoming Grandparents was the best gift my husband and I would ever receive. 

    Happy Birthday to Miss Emma Jean, we heart you dearly!

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    Tasty Tuesday – Clams Casino

    June 14, 2011 by 10 Comments

     

    Mmmmmmm…I know, I know!  Deeelish, right, especially if you’re a lover of  bivalves, errrr…Clams!  This recipe is perfect for summer gatherings.

                           I give you….Clams Casino

    36 littleneck clams
    4 tablespoons fresh Italian parsley, finely chopped
    2 red or yellow bell peppers, roasted and peeled, cut into 1-inch squares
    12 slices bacon, cut into 1-inch squares
    6 tablespoons unsalted butter
    1 cup dry white wine

    Preheat the oven to 450 degrees F

    Shuck the clams, reserving the clam juice and arranging the clams on the half shell side in a 13 x 11 inch baking dish. Strain the juice through cheesecloth or a very fine sieve into the baking dish. Sprinkle some of the parsley over the clams. Top each clam with a square of roasted pepper. Cover the pepper with two squares of bacon. Using about 3 tablespoons of butter, dot the top of each clam with about 1/4 teaspoon butter. Cut the remaining butter into several pieces and tuck them in and around the clams in the baking dish. Add the wine and remaining parsley to the baking dish.

    Bake until the bacon is crisp and the pan juices are bubbling, about 12 minutes. Arrange clams on a warmed serving platter, or divide them among warmed plates. Pour the pan juices into a small saucepan and bring to a boil on top of the stove. Boil until lightly thickened, 1 to 2 minutes. Spoon the juices over the clams and serve immediately.

     

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