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Thursday, 18 April 2013 17:20

TND: The Perfect Iced Coffee

It is finally feeling like spring around here and it seems like overnight you can spot bright yellows, pinks, and reds all over the city. We've all taken out our peep toe wedges and have even been able to wear dresses without tights...it's just lovely.  I'm already starting to crave BBQ (specifically BBQ ribs with mac 'n cheese) and this week I've developed a strong craving for iced coffee. I hate the thought of buying coffee each and every day, but have tried and failed miserably to make a really good iced coffee over the years. It's either not cold enough, too weak, or far too sweet, so I decided to do a little research to find out the best way to make it at home and just as good as my favorite spots in Brooklyn.
 
I found that there are two ways to approach iced coffee: hot drip and cold drip. The cold drip is less acidic and slightly sweeter and then the hot drip is a stronger cup of joe. Being that Ophelia keeps me on my toes every waking minute, I went with the latter and found the perfect balance of cold, strong cup of coffee.  I like my coffee on the stronger side, but feel free to add milk and sugar to taste. 

 

The Perfect Iced Coffee
by Stephania Stanley

iced coffee IMG 8349

What you need: 

  • coffee ice cubes (make a fresh cup of coffee the night before and use it to make coffee ice cubes throughout the week)
  • 8 tbsp coffee
  • 6 cups water
  • milk and sugar to taste

What to do:

I used a french press to make my coffee, but a drip coffee machine will work just fine. Make your coffee with the extra scoops with your chosen hot drip method. Once the coffee has brewed, fill your heat safe coffee glass (or cup) half way with ice and pour the brewed coffee. Give it a couple of stirs and enjoy! 

 

Published in THURSDAYS Blog
Thursday, 08 March 2012 08:54

Grillin' & Beading

Happy Thursday everyone! It's our favorite day of the week and tonight is going to be a very special night because we have a new Thursdays Girl!

Meet Ophelia...

ophelia_first_day

My adorable, sweet, sweet black lab puppy. I know, she could not be more cute, right?!

So tonight we're going to have a special TND because our Thursdays Girls are dying to meet Miss Ophelia. In light of the 69 degree weather, we are most definitely going to be firing up the grill.  I'm thinking fish tacos with Michelle's mango salsa and our Chunky Monkey Avocado Dip. For the craft, I'm going to be making something new.  It's another take on a friendship bracelet with a chunky gold chain. I was hoping to finish it before Thursday to share with all of you, but I must admit that I've been a teeny tiny bit distracted with my little bundle of love.  I promise to share it next week, just in time for Yellow Week! However, I simply cannot leave you all hanging without a single new craft idea so I've made a little roundup of my favorite jewelry making crafts from our site and from our fellow bloggers.

What are you cooking and crafting tonight?!

xo,

Stephania

 

Mango Salsa

by Michelle Hainer

Mango-salsa

 

What you need:

  • 1 mango, cubed
  • 1 roma tomato, chopped
  • juice of one lime
  • 1/2 cup cilantro, chopped
  • 1/2 jalapeno pepper, finely diced
  • pinch of cumin
  • salt, to taste

What to do:

Combine ingredients and enjoy!

 

Chunky Monkey Avocado Dip

by Colleen Reilly

What you need:avocado339B2582

  • 4 ripe avocados
  • ½ red onion, diced
  • 3 cloves garlic (finely diced)
  • 2 roma tomatoes
  • 1/4 cup cilantro (finely chopped)
  • 1 lime
  • Pepper
  • Salt
  • 1/4 tsp of cayenne pepper
Note:Serve with blue tortilla chips and salsa as a snack while you’re preparing the rest of your meal or as a side with burritos or tacos.

What to do:

In a small mixing bowl, add diced onion and garlic. Slice roma tomatoes in half. Over a trash can, squeeze out their guts. Do this for each half. Dice what is left of the tomato into very small pieces and add to the bowl. With a sharp knife, slice each avocado in half long ways. Hold the avocado in both hands and turn each half away from the other to separate the halves. Run your knife around the pit to loosen. Using a spoon, gently scoop out the pit. If the avocado is ripe, the pit will pop right out. Slicing between the skin and the avocado’s insides with your knife, plop the insides into the bowl.

Using your (washed!) fingers or the back of a spoon or a potato masher, mash up the avocado mixture carefully so you don’t crush up the tomatoes. Because you aren’t using a food processor, this dip will be chunky. Once the dip is to the desired consistency, grind or sprinkle on pepper and add a tiny dash of salt and a dash of cayenne pepper. Slice the lime in half and squeeze one half over the mixture, seed side up so the deeds don’t fall into the bowl. Mix all ingredients with a spoon until they are evenly distributed and you’re ready to go!

This will make about 2 cups of dip. Easily doubled or tripled—just add more of everything!

 

Fresh Fish Tacos

by Colleen Reilly

What you need:

  • 1 lb tilapia fillets (catfish works well, too)
  • 3 tbsp fresh cilantro, chopped
  • 1 medium red onion, diced
  • ½ avocado, removed from skin and cubed
  • 1 cup romaine lettuce, chopped
  • 7 slices jalapenos, diced
  • 1 cup shredded Monterey jack cheese
  • 2 tsp black pepper
  • 1 16 oz can black beans
  • 8 taco sized flour tortillas
  • 1 tbsp olive oil
  • Salsa

What to do:

Note: Parsley is a good substitute if you are cilantro-phobic.

Fire up the grill.  Open can of black beans, remove label and place on grill, stirring occasionally. When it’s bubbly, it’s ready. Coat each side of tilapia fillets (1 lb will be about two fillets) with olive oil. Sprinkle pepper and 1 tbsp of cilantro on each side and rub to spread evenly. Use the extra tbsp of cilantro as a topper for the finished tacos. Put fillets on the grill (we usually put ours on a piece of foil because, admittedly, we aren’t that great at keeping our grill super clean.) The olive oil will prevent fish from sticking.

While the first side is grilling, begin chopping the toppers (avocado, lettuce, jalapenos, onion and set aside). Flip the fillets after 3-5 minutes. While the second side is cooking, put as many tortillas on the grill as will fit, and grill each side for about 30 seconds, until slightly browned. After 3-5 minutes, the tilapia should be white and flaky. Let them go for a few more minutes if there are any clear-ish parts remaining. When cooked thoroughly, remove from grill and cut up each fillet into inch-size pieces. Load each tortilla with black beans, fish, cheese and then whatever cold toppers you want. Dribble some salsa on top and close up the tortilla. Of course, Stephania and Colleen always add hot sauce as well.

Serves 4.

Story:
I can’t think of anything better than sitting in a friend’s backyard or deck (or whatever outdoor space you can find) eating these tacos and drinking a margarita on a hot summer Thursday. Ahh…summer!  -Colleen

 

DIY Braided Necklace

from More Design Please

braided_necklaceIMG_3521

Vintage Necklace 

by Stephania Stanley

Vintage_necklace

Caitlin's Graceful Gold Earrings

 by Caitlin Hinz

colleen

Pom Pom Bib Necklace

from Little Miss Momma

pom_pom_necklaceIMG_1579

Rope & Hex Nut Bracelet

from Pinterest via Truly Smitten

rope_and_hex_bracelet

Anthro Limitless Necklace

from Flamingo Toes

anthroP1019749

Published in THURSDAYS Blog
Thursday, 01 March 2012 10:24

Springlike Recipes and a Pretty In Pink Drink

It's been feeling like springtime lately in Louisville, and that just always makes everything seem better. For Thursday night dinner, we're going to embrace the current warmed-up temps and serve up a light, spring-inspired (not to mention quick and easy) meal. As you know, it's cocktail week here at Thursdays, so we're also going to make this yummy drink that my brother and his girlfriend (my soon-to-be sister-in-law!) developed. They spent a winter a couple of years ago experimenting and finally coming up with the recipe below (sounds like a good way to beat the winter blues to me). And I must say, I'm glad they did! But be careful, it's really yummy, so it can get you in trouble :)

Happy Thursday!

xo,

colleen

 

Five Minute Grilled Shrimp

by Colleen Reilly

What you need:

  • 16 jumbo shrimp, deveined in shell, raw
  • ½ cup olive oil, for brushing
  • Coarse salt, to taste
  • Ground black pepper, to taste
  • 2 lemons, halved

What to do:

Ready the grill or preheat griddle or grill pan over high heat. Butterfly shrimp by slicing nearly all the way through them lengthwise. Leave the shell on. Brush the shrimp with oil and season with salt and pepper. Grill two minutes on each side until the shell is opaque. Squirt with lemon wedges to serve. 

Serves 2-4.

 

Baked Plantains

by Colleen Reilly and Stephania Stanley

What you need:

  • 4 Very ripe plantains
  • Cooking spray

What to do:

Preheat oven to 450 degrees F.  Peel the plantains and cut off the ends.  Slice the plantains horizontally into 1/8” thick strips.  Coat a cookie sheet with cooking spray and place the slices of plantains on the cookie sheet, making sure that they do not overlap.  If you run out of space, put the remaining slices on another cookie sheet.

Bake for 10-15 minutes, flipping slices over once about half way through.  Take them out when the plantains are golden brown. Add a dash of salt over them and they are ready to eat!

 

Happiness in a Glasshappiness_in_a_glassIMG_1395

by Freda Maletsky

What you need:

  • Vodka (Freda uses Kettle One)
  • Cherry juice from maraschino cherries
  • Peach Juice (Freda uses Trader Joes)
  • Lightly crushed ice (give it a few pulses in a blender)

What you do:

These instructions are per drink in a small (8 oz or so) tumbler. To each glass, add a shot and a half of vodka and 2 tablespoons cherry juice. Add a handful of crushed ice and fill the rest of the glass with peach juice. Top with a couple of cherries and a fancy straw!

Published in THURSDAYS Blog
Wednesday, 29 February 2012 09:27

Cocktail Hour with Carli Vierke

Today I am so pleased to continue with our Cocktails and Apps Week with our new fabulous guest contributor, Carli Vierke.

Carli_Bio_Pic

Carli is a freelance writer, a lover of food and cocktails, and just so happens to have also lived a previous life as a lead singer and makeup artist.  Each month Carli will be bringing us fantastic interviews with all different creative types.  She is one talented lady and we are absolutely thrilled to introduce her to you today! 

Take it away Carli! 

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Oscar-buzz always makes my heart flutter in anticipation of the talent and striking fashion that strolls the red carpet. However, it’s also a sign-post for another important yearly event: the living room Oscar party! In all honesty, my parties are largely a vehicle to indulge in plenty of fancy cocktails and yummy appetizers, but the event itself is nevertheless a ton of fun, and something I look forward to all year.

While the excitement of the Academy’s annual ceremony reached its apex days ago, I teamed up with bartender Daniel Pagett from Toronto’s delicious Mildred’s Temple Kitchen, to talk cocktail crafting, and tricks for designing the perfect libation suited for the red carpet… or your couch. He even made a drink, just for us!

C_IMG_5457

Dan has been tending the bar for about four years and develops most of Mildred’s Temple Kitchen’s cocktails himself, offering up tasty concoctions with whimsical names like “Sex Bomb,” and “The Brazillionaire.” Dan’s ideal night out includes restaurant-hopping and cocktail sampling at four or five different spots, with a charcuterie platter being a must-have. Ever the experimentalist, as those who take “mixology” to heart tend to be, Dan has worked plenty of wacky ingredients into his mixes – muddled Canadian finger chilies and bacon-infused simple syrup are among his most notable. He hasn’t cracked wasabi yet, but rest assured he’s working on it.

C_IMG_5425

Before I find out what Dan has dreamed up for us, I ask him if there are any rules of thumb for mixing flavours, or what the secret to crafting the perfect cocktail might be. “There is no such thing as the perfect cocktail,” he says, “what people are in the mood for varies so much, so I try to work with unique flavour balances to keep things interesting.”

C_IMG_5463

C_IMG_5435

Trying new combinations and never ruling anything out (did I mention bacon infused maple syrup?) can lead to the most successful creations Dan assures me. “Start by choosing your liquor, and follow with a liqueur that will accent it well,” he suggests. “If you’re using something sweet, try adding something bitter or sour to offset it, like lemon, bitters or Campari… oh, and test your product constantly,” he says with a laugh.

C_IMG_5443C_IMG_5450

Dan has envisioned his cocktail, which he’s coined “The Thursday,” as something that will impress our guests with its exotic flavors, but requires minimal hassle. A mix of Hendrick’s Gin, Elderflower liqueur, campari and lime, this libation sparkles and pops with fizz and color.

 

The Thursday

C_IMG_5452

 

What you need:

  • 1 oz Hendrick’s Gin
  • .5 oz Campari
  • .5 oz St. Germain Elderflower Liqueur
  • extra long slice of lime rind
  • sparkling water

What to do:

Combine ingredients and top with sparkling water!

 

 

Published in THURSDAYS Blog
Monday, 12 December 2011 09:16

A Special Holiday Treat: Shoko's Mulled Wine

Happy Monday everyone! Ever since I started running tastings for the lovely distillery, Harvest Spirits, I've been noticing more and more people taking on a DIY approach to booze.  People are making their own beer, there are not one but two mom and pop gin distilleries in Brooklyn, and of course people are still making their own wine.  Now that winter is finally upon us, Shoko has decided to maker her own mulled wine.  I had the pleasure of having a small taste at Shoko's trimming party and it is absolutely divine (especially on a cold winter's day).  If you're looking for a creative holiday gift, pour a batch into a vintagey glass bottle and wrap a cute bow at the top.  Your friends/family will love this homemade drinkable gift and they can reuse the bottle later on.  

Enjoy! 

Stephania

P.S. If you're interested in making your own beer, you can buy your own beer making starter kit.  You can pick one up at the Union Square Holiday Market if you are a fellow New Yorker or you can easily order them online.

P.P.S. Don't forget that this is our last day for the Dirty Bandit silly illustrated silly calendar giveaway!

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Warm, aromatic, and cinnamon-spiced, mulled wine is wonderful for the holidays – I prefer it tenfold over eggnog. Earlier this month, I made a big batch for a tree-trimming party using the recipe below. Imulled_wine altered it only slightly, replacing brandy with cranberry juice. The results were delicious, and apparently, successful –by midnight, all seven bottles’ worth was gone. Drink (responsibly, of course), and be merry! - Shoko

 Mulled Wine
Adapted from this recipe (http://www.marthastewart.com/332441/mulled-wine) from Martha Stewart, 2005.

What you need: 

  • Zest and juice of 1 orange
  • 2 cardamom pods, bruised using the side of a knife
  • 6 whole cloves
  • 6 allspice berries
  • 6 whole black peppercorns
  • 1 cinnamon stick, plus more for garnish
  • 1 bottle (3 cups) fruity red wine (we used Merlot)
  • ½ cup sugar
  • ¼ cup cranberry juice

What to do:

Combine all of the ingredients in a large, non-aluminum pot. Stir approximately 2 minutes over medium heat. Once the sugar has dissolved, turn the heat to low and simmer for about a half hour. To serve, strain into glasses and garnish with a cinnamon stick.

Published in THURSDAYS Blog
Tuesday, 15 November 2011 18:11

Cocktail Anyone?

As someone who comes from a family full of tradition, Thanksgiving has to be one of my favorites.  For me it means the Turkey Dash at 7:30am, Harry Potter, wine, turkey, more wine, dessert, and usually a little nightcap of turkey too.  My youngest sister, Mer, introduced our Hot Spiked Apple Cider to the rest of our family last Thanksgiving, so I'm thinking this year I'm going to make one of our new cocktails called, Applejack and Ginger Goodness.

Enjoy!

Stephania

Applejack_Ginger_Goodness-1414

 Applejack and Ginger Goodness
by Colleen Reilly and Stephania Stanley

What you need: 

  • 1 shot Cornelius Applejack*
  • 2 shots apple cider
  • top with ginger ale
  • juice from 1 slice of orange
  • juice from 1 slice of lemon

 

What to do:

Combine and enjoy! 

*Cornelius Applejack is made from my favorite distillery, Harvest Spirits.  If you don't live in the NYC area, another brand of applejack will do.

Published in THURSDAYS Blog
Monday, 10 October 2011 09:35

Our Favorite Fall Color: Burnt Orange

Happy Monday! Last month, we had such a good time having our little color themed week with red, that we thought we would do it again this month with our favorite fall color (even though it feels like the summer), burnt orange.  Today we are posting a little roundup of our favorite fall treats and crafts that fit the bill.

Have something that you want to submit? Check out our new Submissions section to see how!    

Happy cooking & crafting! 

stephania

 

Squash It Out Fritters

stack_of_fritters

What you need:

  • 2 lbs butternut squash
  • ½ cup all-purpose flour
  • 2 eggs
  • 4 cups water
  • 5 tbsp sugar
  • 2 tbsp butter (or the same amount of olive oil)
  • 1 tsp ground cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp baking soda
  • ½ tsp salt
  • ¼ tsp fresh ground black pepper

What to do:

Bring water to a boil in a large saucepan.  Cut squash in half lengthwise and remove seeds from each half with a spoon. Cut each half into 1” cubes, discarding the stem. Add squash to the water and boil for about 15 minutes, or until soft.  While squash is softening, mix the sugar, cinnamon, and nutmeg together in a small bowl and set aside.  Remove squash from heat, strain, remove skin from the cubes with a knife, using a fork to anchor each piece so you don’t burn your fingers. We find that this method is much easier than peeling an uncooked squash, but you can certainly peel before cooking if you prefer.  Mash cubes in a food processor or with a fork in a medium mixing bowl (best choice for working out some aggression).  Make sure to leave it a little chunky so that it will form well into fritters.

In a medium sized mixing bowl, combine the squash, flour, baking soda, eggs, salt, and pepper.  Using an electric mixer on medium-high speed or a whisk, mix well so that all ingredients are blended together.  Melt 1 tablespoon butter or olive oil in a medium sized skillet over medium heat.  Add three separate scoops of squash mixture, about the size of a golf ball, to the pan.  Flip when the open side is bubbling and the bottom side is golden brown, like a pancake. If the batter seems too liquidy, add small amounts of flour until it reaches the consistency you prefer. Remove the fritters from heat when both sides have browned.  After you have finished half the squash mixture, add the other tablespoon of butter or olive oil to the skillet. Continue until all squash mixture is used.  You should be able to make about 16 fritters.

Take out a few sheets of paper towels and line them on your counter.  Place the fresh fritters onto the paper towel to soak up some of the oil.  Coat fritters in cinnamon mixture and then they are ready for eating.

This will make 14-16 fritters.

 

Hot Spiked Apple Cider

339B3182

What you need:

  • ½ gallon apple cider
  • 12 cloves
  • 3 cinnamon sticks
  • 1 cup orange juice
  • ½ cup lemon juice
  • 1 tsp nutmeg
  • 1 ¼ cup dark rum or brandy (or add to taste)

What to do:

Combine first 6 ingredients in a large saucepan; cook over medium heat until thoroughly heated, stirring frequently. Reduce heat and simmer for 15 minutes. Remove and discard cinnamon sticks and cloves using a slotted spoon. Stir in rum. Cook over medium heat until thoroughly heated (do not boil). Pour into mugs. Garnish with cinnamon sticks and orange slices if you’re feeling festive.

Extra cider or apple punch can be refrigerated for a week in an air tight container.

 

Twig Coaster

twig_coaster-2332

What you need:

  • About fourteen 3 1/2- 4" long straight twigs of similar width per coaster (cut with scissors or pruning shears)
  • Waxed twine or dental floss

What to do:

Collect twigs and trim to 3 1/2-4" long. I laid mine out in the shape of a coaster first to make sure that they laid next to each other well-- that there were no gaps in between twigs and that they would create a smooth surface.  When ready to tie, cut a piece of twine or floss more than twice the length of the coaster (about 1 ft). Fold the twine or floss in half so that the ends touch each other. Grab the twine opposite of the loose ends, and place the loop around the first twig about 1" in. Tie two knots and repeat with the next twig. Tie last twig off about 4 times and cut excess twine. When you have tied on the desired amount of twigs, repeat on other side. (Left coaster is finished, right coaster is in progress).

 

Carrot Cupcakes with Maple Cream Cheese Frosting

carrot_cupcakes_FINAL

What you need:

For the cake:

  • 2 cups all-purpose flour
  • 2 tsp. baking soda
  • 1 tsp. salt
  • 2 tsp. ground cinnamon
  • 1/2 tsp. ground nutmeg
  • 1 tsp. ground ginger
  • 2 cups sugar
  • 1 1/4 cups canola oil
  • 4 large eggs
  • 3 cups grated carrots

For the frosting:

  • Two (8-oz.) packages softened cream cheese
  • 1/4 cup pure maple syrup (or as much as you want, really, depending on how sweet you like your frosting)

What to do:

Preheat oven to 350 degrees. Combine flour, baking soda, salt, cinnamon, nutmeg, and ginger in a medium-sized bowl; stir together sugar and oil in another (slightly larger) bowl. Beat eggs into wet mixture one at a time. Stir in the dry ingredients, then add grated carrots.

Distribute batter into lined cupcake pan, filling each liner 3/4 full. Bake 14-18 minutes (mine were done closer to 18), then let cool in the pan for five minutes before transferring to a rack.

While cupcakes are baking, prepare the frosting by combining softened cream cheese and maple syrup using a stand or hand mixer. Pipe onto cooled cupcakes.

 

Perfect Pumpkin Candles

small_pumpkin

What you need:

  • 4 mini pumpkins
  • 4 tea lights
  • Xacto knife or carving knife
  • Spoon

What to do:

Using the Exacto Knife, cut out a hole large enough to fit the tea light from each pumpkin. Scoop out the insides and then simply place one tea light in each pumpkin.

Published in THURSDAYS Blog
Wednesday, 01 June 2011 10:35

It's 9000 Degrees. Where's my Smoothie?

Looks like Steph and I were on the same page this morning. I see via Twitter that she smoothied it up this morning as well. Now that it’s 93 degrees out, I love whipping up a fruit smoothie in the morning before I go to work. I used to think smoothies were too much of a hassle to do in the morning. But really, it doesn’t take any longer than pouring cereal and cutting up bananas into it. And it’s portable so I can take it upstairs with me while I get ready, or if I’m really running late (which is more often than not the case), I can just pour it into a travel mug and I’m out the door. The only problem I really have with making smoothies is that I hate cleaning the blender. Hate it. My solution: leave it in the sink for Derek to clean with the after dinner dishes. Problem solved.

Enjoy!

xo.

colleen

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 Mixed Fruit Smoothiesmoothie
by colleen reilly

What you need:

  • 2 cups mixed fruit, cut in bitesize pieces (for this I used frozen fruit-- mangoes, pineapples, peaches and strawberries)
  • 1/4 banana, cut in bitesize pieces
  • 1 scoop peanut butter (I used about 3/4 tbsp)
  • Orange juice

What to do:

Put fruit into blender. Add scoop of peanut butter. Pour in orange juice until fruit is nearly covered. Blend until smooth. Pour into a glass and enjoy your yummy liquid breakfast. This makes one serving as shown in the photo. 
Published in THURSDAYS Blog
Sunday, 15 May 2011 18:09

Garden Party Week: Homemade Ginger Ale From Shoko Wanger

We're in for an exciting week here at Thursdays! Colleen is coming to NYC on Thursday for our big two day photo shoot and a special Thursday Night Dinner with our fabulous guest bloggers Michelle Hainer, Shoko Wanger, and Sara Lowman.  We will be doing a massive spring cleaning and update on our site over the next couple of weeks and could not be more excited!  Stay tuned for new recipes and crafts on our static pages and loads of new images to help inspire your own cooking and crafting.  Have a suggestion on how to make our site better? Shoot us an email at This e-mail address is being protected from spambots. You need JavaScript enabled to view it

This week we're all about the garden party.  We will be bringing you new summertime recipes, garden party decor ideas, lovely DIY accessories, and a beginner's lesson for gardening.  To kick off our  garden party week our dear friend, Shoko, is bringing us a tasty homemade ginger ale.  Shoko is a total foodie and is by far one of my favorite people to go out to eat with in our lovely big city.  She's up for almost anything and swoons over fried pickles (just like I do!).  Need a great dessert for your garden party? I suggest adding her Raspberry Jam-Filled Ebelskiver to the menu.  Shoko also writes for the super cool Rue Magazine, so make sure to check her out there as well! 

Happy cooking and crafting! 

Stephania

 

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Though I’ve never been much of a soda drinker, I do have a soft spot in my heart for a good ginger ale. And while I’ve always been content with store-bought, I recently learned it’s quite an easy beverage to make from scratch. Mark Bittman calls the product of this recipe “the best ginger ale you’ve ever tasted.” Even better, it’s delicious with or without alcohol, making it the perfect garden party drink for attendees both big and small.

 Ginger AleShakeItPhoto_Photo1
From The Best Recipes In the World (2005) by Mark Bittman.

(makes about 16 glasses)

What you need: 

  • 3/4 cup fresh unpeeled ginger, chopped
  • 1 cup sugar
  • Sparkling water
  • Lemon or lime wedges for garnish

What to do:

To make ginger syrup, bring to a boil chopped ginger, sugar, and 2 cups of flat water. Once boiling, lower the heat and let the mixture simmer for 10 minutes. Remove from stove and let cool. Then, strain and refrigerate.

The syrup will keep up to 2 weeks in the refrigerator. When you’re ready to use it, place 2 tablespoons in a glass (you can add more or less according to taste – I found that I preferred a bit more.) Add ice and sparkling water, and stir to combine. Garnish with lemon or lime wedges.

Published in THURSDAYS Blog
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