Cocktail Friday: Homemade Lemonade 3 Ways

Lemonade has never really been my first choice. I blame that on the fact that I've had too many glasses filled with syrupy, fake-tasting imposters posing as lemonade. I remember going to restaurants and ordering lemonade on a few occasions with the expectation that it would be something ethereal and lovely. Instead, I've been disappointed time and time again. Despite my bad experiences, I've been completely obsessed with making my own lemonade lately. I'm not sure what makes it so appealing because, unlike most foods, truly good lemonade doesn't remind me of any specific time or place. Maybe it's something more along the lines of fulfilling the idea of a perfect summer day as opposed to an exact memory of one. I think we can all picture a day full of playing and working under the hot sun, interrupted by a few peaceful moments in the shade, holding a glass of lemonade and feeling the refreshing, cold condensation.

Lemonade 3 ways

As I have been experimenting with different ratios (simple syrup, water, and lemon juice), I have also been working with different cocktail and mocktail editions. It's really wonderful creating different combinations with homemade lemonade rather than store-bought because it's so simple to control the sugar. For example, one of the versions I have to share with you involves the addition of cherry juice, which is quite sweet naturally. If I were to add it to any type of lemonade from a dry mix or in a plastic bottle, I think it would be much too much sweetness. A lesson in cooking and mixology: it's easier to add more vs. take away.

Antique Glasses

Making your own lemonade is not as difficult as it may sound. Purists may disagree, but I think it is perfectly acceptable to buy a bottle of lemon juice (organic, please) rather than juicing your own. Make a little simple syrup, mix it with the lemon juice and some extra water and you're all set! Cherry-lemonade is a lovely, family-friendly twist on traditional lemonade. I use unsweetened cherry juice, which you can find in the juice aisle of most grocery stores. For more adult occasions, a little splash of vodka is nice. And for gin fans, add some Blue Sapphire and a splash of soda water. If you want to get really fancy, you can add some basil, rosemary, or lavender to your simple syrup for a pleasant, calming combination. Three easy, tasty ways to enjoy lemonade. Now you have no reason to not make your own. So hop to it!

Lemonade Tray

Announcing Set the Table Playlists!

I'm really excited about this.

To top off your Friday, here's a new feature done by my lovely sister and playlist wizard, Rebecca. She will occasionally be sharing playlists with you that are perfect for listening to while sipping away at your cocktail! Click here for playlist #1!

June Cocktail Friday Playlist

1. Dreams - Taken By Trees
2. Caught Me Thinkin - Bahamas
3. Step - Vampire Weekend
4. Here Comes the Sun - Yuna
5. The Next Time Around - Little Joy
6. You're Too Weird - Fruit Bats
7. After Hours - The Velvet Underground
8. Whole World - Esperanza Spalding, Bobby McFerrin
9. He Needs Me - Shelly Duvall
10. Daydream - The Lovin' Spoonful

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Homemade Lemonade with (or without) Vodka

• 1 cup fresh lemon juice
• 1 cup sugar + 1 cup water
• 4 cups water
• ice
• vodka

Begin by making simple syrup: Combine the sugar and 1 cup water in a saucepan over medium heat. Stir constantly until sugar dissolves and a few bubbles start to rise. Remove from the heat and let cool.

In a pitcher (fill with ice if the lemonade will be used immediately), combine the lemon juice, simple syrup and 4 cups water.

For a vodka lemonade, add 2 oz. vodka to a glass filled with ice. Top with lemonade and serve.

Cherry Lemonade

Follow the recipe above for homemade lemonade and add 1/2 cup cherry juice to the pitcher. Stir to combine and serve!

This also works well with vodka.

Sparkling Gin Lemonade

Follow the recipe above for homemade lemonade. In a glass filled with ice, add 2 oz. gin. Fill almost to the top with lemonade and finish with a splash of soda water.

Riley's Kale Pineapple Smoothie

I'm really excited about this Kale Pineapple Smoothie but before I get into that, I need a mommy moment.

I’m not really sure how this happened, but Riley is a year and a half old. He has gone from being a tiny baby who couldn’t do much of anything without help from me to being a toddling, independent little boy. He runs in the backyard, climbs on the sofa, and loves buses. He loves buses the way I love him: unconditionally.

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One of our favorite activities right now is going to the mall on rainy days. They have a great play area where Riley can run around with other kids and get completely worn out.  I love watching him run up to other tiny humans, bursting with things to say. Granted, nothing he says makes sense to any of the adults, but he and whatever toddler he’s chosen to communicate with use their secret language to chit chat. It’s hilariously wonderful.

Enjoy a Green Smoothie

After he is sufficiently worn out, Riley and I go to a little restaurant right next to the play area where he downs an entire kale and pineapple smoothie and picks at pieces of pesto turkey from my sandwich. The first time he finished one of these vitamin packed smoothies I was totally shocked. Shocked and elated because of all the good things he was voluntarily putting into his little growing body.

Riley and his smoothie...

So, after a few tries I finally created a recipe we can make at home. Now that the weather is nicer, we can spend time outside or at the park and this smoothie is the perfect thing to take along with us. It is also a great way to supplement on those days when all Riley will eat is a combination of Cheerios and chicken nuggets.

It's hard to remember, but moms and dads need to eat healthy foods too. I sometimes fall into lulls where I am so focused on taking care of Riley that I forget to take care of myself. Fortunately, I love this smoothie just as much as Riley does. It feels wonderful putting so many healthy things into such a delicious treat that Riley can see me enjoying as well. Smoothies = me trying to set a better example.

Thanks to my darling boy for being so many shades of wonderful over the past year and a half. Cheers to you, sweet boy!

Riley's Kale-Pineapple Smoothie

Makes 2  smoothie

2 packed cups chopped kale leaves 1 cup fresh or frozen pineapple 1 banana 1/2 cup fresh or frozen mango (you can also use peaches) 1/2 cup pineapple juice 1 cup unsweetened almond milk

Combine the ingredients in a blender and blend until smooth.

Peanut Butter Cheeseburger + Fried Egg

That's right. Peanut Butter Cheeseburger.

I think it’s a good idea to warn you that this post is a little unusual. It is far from healthy and possibly quite unusual to some. Let’s just say you’ll have to have a little extra trust that I wouldn’t steer you in the wrong direction.

OK...moving on.

Brad grew up here in Colorado and I grew up in Minnesota, which often leads to the question, “So how did you two meet?” Long story short, we met in the lovely, picturesque town of Decorah in northeastern Iowa. We both attended Luther College and, after 3 years of failed relationships there, we had sworn off dating all together. As cliché as it sounds, that is when we found each other. Brad threw a frisbee that went astray on the library lawn. It landed at my feet. I threw it back. And that was the beginning.

Neither of us were looking to get into a relationship, but it happened.

Peanut Butter Burger Ingredients

I’m pretty sure peanut butter hamburgers have a similar story. Two things that come from two different places manage to come together to make something that, in the end, makes perfect sense. You might be concerned. Perhaps you think I’m trying to trick you into trying something for a TV show featuring crazy food. Please believe me when I say that this combination of peanut butter, ground beef, and a fried egg is nothing short of wonderful.

Here’s the best way to think about it: Asian peanut sauce is made with peanut butter. Then, chicken or beef are dipped into it making a delicious dish from south Asia. So, really, this isn’t that weird.

Melty PB

Cheese time!

I had my first peanut butter burger at a little restaurant called T-Bock’s in our college town of Decorah. All of my friends knew exactly what it was. One of them ordered the peanut burger topped with a fried egg and the restaurant eventually named after him, calling it the “Gilmore”.

Brad and I often reminisce about the days when we would go to T-Bock’s and eat a Gilmore burger with a tall, cool Blue Moon. One day we realized that we didn’t have to wait until our next Iowa trip to enjoy the peanut buttery, beefy goodness. Duh. We could make it at home! We used natural peanut butter, sharp cheddar cheese, and of course added a fried egg. Here’s the secret: you must use the cheese to hold the melty peanut butter in place. Yes, you could skip it, but you’ll have a runny mess on your hands. And you’re already going all out so you might as well add cheese. And maybe some bacon. Am I right?

Peanut Butter Burger | Set the Table

I’m sharing this recipe with you because I don’t think it is fair to keep such a delicious treat a secret any longer. Be brave. Be bold. Try this out the next time you grill. You won’t be sorry!

Peanut Butter Cheeseburger + Fried Egg

Makes 4 burgers

• 1 pound 80% lean ground beef
• 4 tablespoons natural peanut butter (we used JIFF Natural PB, but try to find a brand that is creamy not hard)
• 4 slices sharp cheddar or American cheese
• 4 slices cooked, thick cut bacon
• 4 kaiser rolls
• 1 tablespoon olive oil

1. Prepare your burgers as directed in the link above, or use your usual method and place them over medium coals.
2. After about 3 or 4 minutes, flip the burgers and spoon 1 tablespoon of peanut butter in the middle of each patty.
3. Next, place the cheese slices over the peanut butter. The cheese will melt, creating a peanut butter 'pocket' of sorts, holding the melted peanut butter in place.
4. Cook the burgers until desired doneness.
5. Meanwhile, brush the kaiser rolls with the olive oil and toast on a cooler section of the grill for a minute or two until they are golden and have nice grill marks but are not burned.
6. Fry the eggs over medium heat until the whites are set but the yolks are runny.
7. Sprinkle the eggs with salt and pepper, then place them on top of the cheese on each burger.
8. Top with the bacon.
9. Serve the burgers on the toasted kaiser rolls and enjoy!

Notes: We use a method from America's Test Kitchen to grill our burgers. Click here if you'd like to sign up (for FREE) which I highly recommend doing. You have unlimited access to their recipes, which are excellent.

Cocktail Friday: Prosecco Sorbet Float

Cheers to Cocktail Friday and this Prosecco Sorbet Float!

Can we talk books for a minute? I've been spending more time reading lately. I feel like only recently my attention span post-baby has reached the point where I can conceivably start and finish a book in less than 6 months. The first book I read cover to cover was written by Molly of Orangette called A Homemade Life. Some of you may know her blog and may have even read her book. I'm behind the times. Her book came out quite a while ago and I just never got around to reading it. It is lovely. Next up is Ruth Reichl's book Comfort Me with Apples. Has anyone else out there read it? I loved Tender at the Bone so I have high hopes for the sequel.

There is something comforting about losing myself in pages filled with descriptions of good food sticks with us as we remember people, places, and events. I think reading about how food has helped shape the experiences of others makes me even more aware of what I serve to my family and friends. I want them to look back on their time at my table feeling loved. Feeling cared for. And especially feeling like they want to 'pay it forward' by spreading the food love.

Prosecco Float with Sorbet

With Memorial Day weekend upon us, you are no doubt looking for ways to make the weekend festive and, well, memorable. This cocktail is a great, easy way to do just that. Raspberry thyme sorbet(I posted this a couple weeks ago- no ice cream maker needed!) or your favorite store-bought sorbet and prosecco create a stunningly beautiful, refreshing drink for the holiday weekend. You can easily transform this into a mocktail by adding ginger ale instead of the prosecco.

Prosecco Float

So, make some memories worth writing about and cheers to the beginning of summer with this elegant, fun, bubbly drink. Perfect for parties or for sipping while reading a good book outside under the shade of a tree.

Happy Memorial Day!

Prosecco Float

• 1 pint raspberry thyme sorbet or your favorite flavor of store-bought sorbet
• 1 bottle Prosecco or Champagne

Place a small scoop of sorbet in coupé glasses.
Pour Prosecco over the sorbet and serve immediately.

Grilled Cheese + Arugula Pesto

I am embarrassingly clumsy. Without a doubt, there is more truth to that statement now that I'm a mom. A chair could be sitting in front of me and I will absolutely walk right into it at full speed, stubbing my toe and creating a new bruise on my knee.  There are some days when Brad can't do anything but chuckle at me because I am running into and tripping on everything in the room. Eventually I reach a point when I have to give up and sit down to collect myself. I feel like this happens because I'm trying to do approximately 2 million things simultaneously. We all do that sometimes, don't we? It's possible that the only solution is to slow down, be aware of our surroundings, and eat a grilled cheese sandwich and watch a Disney movie.

Yes, that is acceptable at your age.

There's something about grilled cheese that immediately brings me back to being a kid cuddled up with my favorite blanket on the couch. Life was slower. I had bruises but they were from playing outside, not a result of mindlessly running into furniture.

Arugula Pesto

There is nothing wrong with the classic grilled cheese of my youth. Buttered, toasted bread and melty cheese is never a bad thing. But sometimes it is fun to put a new twist on a childhood favorite. Arugula pesto is one of those things, like basil pesto, that is so easy to make and instantly brings a level of elegance to a meal. It can be used as a pizza sauce, drizzled over scrambled eggs, and in this case, a way to give grilled cheese a face lift. I'm also toying with the idea of gnocchi tossed with fresh peas and arugula pesto. Yes?

Arugula Pesto Grilled Cheese

Even if you are not clumsy and you manage to move from place to place with ease, I feel confident you will find the perfect moment to make this grilled cheese sandwich. Remember to take your time, as you should in life, when you are making this. Toast the bread slowly, which helps create a more evenly golden and crispy crust and helps the cheese to melt perfectly.And don't be stingy with the butter. That is key.

I will never outgrow grilled cheese. Or Disney movies. And I'm OK with that. What are your favorite comfort food/movie combinations? I'd love to hear about them!

Grilled Cheese with Arugula Pesto

Makes 1 sandwich

2 slices honey whole wheat bread

3 T butter, room temperature (easier for spreading)

1/3 cup shredded mozzarella cheese

2 tablespoons arugula pesto (recipe below)

Take 2 tablespoons of butter and spread it evenly on both sides of each piece of bread. In a heavy skillet (I use cast iron) melt the remaining 1 tablespoon of butter over medium-low heat. Place the two slices of bread in the pan and toast until golden brown, about 3 or 4 minutes. Turn the bread slices over and begin toasting the other side. While the bread toasts, spread the pesto on one of the slices. On top of the pesto, add the mozzarella cheese in an even layer. Top with the other slice of bread with the more toasted side on the inside of the sandwich. Toast the sandwich for about 2 minutes on each side or until the bread has a golden crust. Cut in half and serve immediately.

Arugula Pesto

3 cups arugula

1/3 cup toasted pine nuts

3 garlic cloves, peeled

1/2 cup grated Parmesan cheese

2/3 cup olive oil

salt and pepper

In the bowl of a food processor, add the arugula, pine nuts, garlic and Parmesan cheese. Pulse until coarsely chopped. With the machine running, slowly stream the olive oil into the arugula mixture. Process until smooth and creamy. Season to taste with salt and pepper. Use immediately or store in an airtight container in the refrigerator for 1 week.

Strawberry Fool

Sometimes my mind drifts. I'll be going from one room to another and, once I get to the next room, I can't remember why I'm there. Somehow, after only a few steps, I've slipped into another world. That happened to me today when my mind began to wander back to the days when my mom, sister and I would go strawberry picking. I don't remember every little detail about the experience, but I remember the feelings I had. I remember the warm sun on the back of my neck, probably sun-bleaching the wispy curls that always made their way out of my pony tail or braid. I remember the seemingly endless field strawberry plants with their green leaves and tiny, sweet strawberries just begging to be eaten right then and there, warm from the sun and glistening with the last of the morning dew. And I remember that the days that followed were filled with strawberry eating, cooking, and jam-making.

Then I realized I was standing in a room and I didn't know why. Mind drifted right out the window.

Strawberries & Cream

Sometimes my best recipes come from these drifts. That makes them worth it, right? I think so.

Strawberries have been stuck in my head for a few days now and I just had to do something wonderful with them. Something strawberries-and-cream-y. So I made this strawberry fool which is quite literally strawberries and cream. Light, airy whipped cream is streaked with ribbons of fresh strawberries, dolloped in a dish and garnished with a little mint. And it is perfect.

Strawberries

Have you tried a strawberry fool before? Or any kind of fool, for that matter? If you haven't, I think it's time to change that. There are recipes that use different types of fruit, like blueberries and peaches. But I love the classic combination of strawberries and cream. There is no way those two things together could be bad.

Strawberry Fools

If you are having a dinner party, you can prepare this in advance and keep it in the refrigerator until time for dessert. It just needs to be scooped into a serving dish in big, billowy spoonfuls and served to your guests.

And can we just address the fact that this dessert has an incredibly weird and hilarious name? I love it. You will too.

Strawberry Fool

1 pint fresh strawberries, hulled and quartered

1/4 cup sugar + 2 tablespoons sugar, divided

2 tablespoons lemon juice

1/4 teaspoon vanilla extract

pinch of salt

2 cups heavy whipping cream

Mint leaves or fresh strawberries for garnish

In a medium bowl, toss the strawberries with 1/4 cup sugar, lemon juice, vanilla and salt. Let sit at room temperature for 20-30 minutes, stirring once or twice.In a large bowl or the bowl of a stand mixer, beat the heavy whipping cream until it begins to thicken. Add the 2 tablespoons sugar and beat until soft peaks form.Transfer the strawberries to the bowl of a food processor and pulse until the mixture is coarsely chopped. Pour the strawberries over the whipped cream in an even layer. Using a rubber spatula, fold the strawberries and cream together until the strawberries have made ribbons throughout the cream. Do not over mix.Cover the bowl with plastic wrap and refrigerate until ready to serve. Before serving, spoon the strawberry fool into serving dishes and garnish with mint leaves or fresh strawberries.