Good Berry ideas for your summer evenings | Bakersfield life

This 4th of July, in addition to the usual barbecue suspects, add some fresh treats for your guests. Whether you want a new fizzy drink or a fresh twist on a classic dessert, Jeran McConnel, founder of lifestyle blog Oleander + Palm, has some ideas for you.

Bourbon Vanilla Blueberry Lemonade

This mocktail is inspired by a similar drink at a sandwich shop in Edmonton, Alberta, Canada.

“I knew it was a flavor I had to replicate,” McConnel wrote on her blog. “Blueberries and vanilla add a smooth layer to a normally tart and bright lemon flavor. The combination is a winner!”

  • 2 tablespoons freshly squeezed lemon juice
  • 1/4 teaspoon bourbon vanilla
  • 1 to 2 teaspoons of simple syrup
  • Half a bottle of Blueberry Original New York Seltzer
  • Crushed ice
  • Blueberries

In the bottom of the glass, add the lemon juice, vanilla, simple syrup, a few blueberries and stir. Add a generous amount of crushed ice. Next, add seltzer water to the blueberries and stir once more. Garnish with a slice of lemon.

Strawberry and rosemary shortcake

Fresh herbs offer a new take on a classic summer dessert.

“Once you’ve tried these Strawberry Rosemary Shortcakes, there’s no going back.” she wrote. “The herbaceous, woody flavor of rosemary pairs so well with ripe sweet berries.”

  • 2 cups flour
  • 2 teaspoons finely chopped fresh rosemary, plus extra for garnish
  • 1 tablespoon baking powder
  • 1/2 teaspoon cream of tartar
  • 1/4 cup sugar
  • 1/4 tsp salt
  • 1/2 cup butter
  • 3 tablespoons canned strawberries (McConnel uses homemade freezer jam)
  • 2/3 cup milk
  • Strawberries, sliced

Mix the flour, rosemary, baking powder, cream of tartar, sugar and salt together. Using a pastry knife, cut the cold butter into the flour until it resembles coarse flour.

In a small bowl, whisk together milk and jam. Add the milk mixture and barely combine the ingredients, mixing them gently with a fork. The less you handle the dough, the more tender it will be.

Roll out the dough to a half-inch thickness and cut out circles. Bake at 400 F for about 12 to 15 minutes. Cool on a wire rack.

Cut the shortbread cookies in half and fill them with a generous amount of sliced ​​strawberries (tossed in a little sugar, if desired) and fresh rosemary.

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