Local Beef and Pork Meatballs with Mushroom Gravy & Pasta

Back again with a fun dinner for you and the family! These meatballs are perfect for this fall weather and hopefully it’ll be a hit! It took me about an hour to make the recipe so it’s a good one to make before you pick the kiddos up from school.

Meatballs and Mushroom Gravy

1 pound Ground Pork

1 pound Ground Beef

1 Bell Pepper Medium Diced, 1 yellow onion medium diced, and 3 cloves of garlic chopped & mixed together in a bowl.

2 cups chopped mushrooms

1 Egg

2 teaspoon salt

2 teaspoon Black Pepper

1/2 cup breadcrumbs

3 Tablespoons butter

1/4 cup AP Flour

1/4 cup red wine

2 cups beef stock

1 Tablespoon Dijon Mustard

1 pound of your favorite Pasta (Cooked)

Git-R-Done

Step one is to make our meatballs. Place your ground meats in a bowl and mix in 1 teaspoon of the salt and pepper, the egg, the breadcrumbs, and 3/4 of a cup of the peppers, onions, and garlic. Mix thoroughly. Melt your butter in a large high sided pan that you can put a lid on. Ball your meatballs up so they’re a little larger than a golf ball and sear on both sides. Remove the meatballs and sweat the remaining pepper & onion mixture. Add your mushrooms and sauté them. Now it’s time to deglaze with the red wine and reduce by about half. Add your beef stock, remaining salt, pepper and the mustard and bring to a slow simmer. Add your meatballs back into the liquid, place a lid on your pan, and cook for 30 minutes. If your pasta isn’t cooked by now this is the perfect chance to do it! After 30 minutes you’re ready to go. Place pasta down first, then a couple of meatballs, and smother that stuff with your gravy! Enjoy!

That’s about the size you’re looking for and the sear color.

Deglazing our pan while enjoying some fine wine.

Click that video to see the positive reviews!

Pro Tip: You can meal prep the meatballs in the gravy and all you need to do is heat and serve.

Pro Tip 2: Pick a red wine you’d like to drink with dinner to cook with and it’ll be an amazing pairing.

Cheers!

Chip

Mini Chicken Pot Pies

Looking for a fun dinner idea for the kids? Then this blog post is for you! Today I’m going to walk you through making mini chicken pot pies. Don’t be intimidated by the amount of steps. All the steps are relatively easy. All you’ll need is a muffin tin and a food processor.

Mini Chicken Pot Pies

Pie Crust

2 2/3 cups of flour

8 ounces (AKA two sticks) of COLD unsalted butter

1/2 cup ice water

pinch of salt

Git-R-Done

The first step is making the pie crust. It is easier to do this in a food processor or mixer but it can be done by hand. Place flour and salt in food processor. Cube up butter and add to the flour. Runn the food processor until the butter has been cut into the flour mixture. You don’t want large chunks of butter in the flour. Now slowly drizzle the water into the flour mixture while running the food processor. The dough should feel sort of like playdough. Place dough on a floured surface and gently work into a ball. You do not want to over mix because the dough will become tough. If you’re going to use the dough right away allow it to rest in the refrigerator for 30 minutes. You can also make this dough and use it the next day or so.

Pie Filling

4 ounces butter (AKA one stick)

1/4 cup of flour

Half an Onion Medium Diced

1/2 cup carrots, Peeled and Medium Diced

1/2 cup celery medium diced

2 cloves of chopped garlic

2 or 3 chicken breasts, cooked and shredded

1 cup of milk

1 cup chicken broth

Git-R-Done

Melt your butter in a large pot. Add your vegetables and cook until the onions are translucent. Try your best not to get any color on the vegetables. Add your flour and cook for a minute or so. You do not want any color on the flour. The flour mixture should look like wet sand so you may need to add more butter or flour to get the correct consistency. Now add your chicken broth and milk and allow to come to a simmer. The liquid should thicken. If it is too thick feel free to add more broth or milk to get the consistency, you like! This can also be done in advance.

Now it’s time for assembly!

Cut your pie dough in half and roll it on a floured surface until it’s about an 1/8 of an inch thick. Depending on the size of your muffin tins you might have to get creative how to cut the dough. I used a rocks glass to cut the dough and i needed to roll it a little more so I had enough dough to Fill the muffin tin. Spray the muffin tin with pan spray for the amount of pot pies you’re making. Lay the dough so it covers the bottoms and the sides of the tin. Now take your filling and fill each pie up a little over 3/4s of the way. Now you need to roll out the tops for your pies! Roll out more pie dough in the same way and the same size to cover them up. Place a piece of dough on top of each pie and press with a fork where the two pieces of dough touch to seal. Take a small knife and cut a slit on top so steam can escape while you’re baking.

Filling up the pies.

Filled and Topped Pies

SHAKE AND BAKE

Set your oven to 400 degrees for and bake for about 20 minutes. I always start at 20 minutes and bake longer if i need to. The dough should be slightly browned and firm to the touch. Allow to cool for 15-20 minutes and you should be good to go!

Pro Tip: You could use store bought pie crust if you’re looking to save time.

Pro Tip 2: Feel free to add some frozen peas to the filling.

Cheers!

Chip

Slumber Party

This is the last cocktail blog post before we change over to our fall cocktail list! So, if you haven’t gotten the chance to try out all of our summer cocktails get in before October 1! Now back to this beaut you may think the recipe is a little simple but it’s in the simplicity that we find the beauty in life, right? This little number is well balanced and perfect for these last few weeks of warmer patio weather.

The Prep (Don’t stress its easier than you think)

The Simple Syrup

1 cup granulated sugar

1 cup water

Step 1: In a sauce pot combine the two ingredients and cook until sugar has dissolved in the water

Step 2: Remove from stove and cool

Step 3: Reserve in the refrigerator for cocktail timel

The Ingredients (Single Cocktail)

1.5 oz Broken Shed Vodka

1.5 oz Grapefruit Juice

.75 oz Simple Syrup

Hand full of basil

Batch It Babe (5 Cocktails)

7.5 oz Broken Shed Vodka

7.5 oz Grapefruit Juice

3.75 oz Simple Syrup

Hand full of basil

Let’s Talk Glassware

We will serve this cocktail in a Martini Glass

How it’s done

Step 1: Pick 2 basil leaves and drop them into the shaker.

Step 2: Pour the grapefruit juice into the shaker and muddle the basil in the grapefruit juice.

Step 3: Add simple syrup & vodka, top with ice.

Step 4: Shake the cocktail for about 15 seconds.

Step 5: Strain the ice as you pour into your glass take one bail leaf and float it on top for garnish.

Step 6: Enjoy!

Pro Tip

1. Before you drop the basil into the cocktail clap the basil between your hands. It brings out the scent of the basil and adds great complexity to the cocktail.

2. We juice grapefruits, in our humble opinion it tastes much better.

Drink up Babes!!

Amanda

Camp Counselor

Blackberries & Whiskey!! I mean do I need to say more? This cocktail is a dream in so many ways, it is very easy to make, it is super light on the prep work & the hardest item to acquire is the blackberries. She is super refreshing an the perfect summertime whiskey drink. Not to mention it is absolutely gorgeous!

The Prep (Don’t stress its easier than you think)

The Simple Syrup

1 cup granulated sugar

1 cup water

Step 1: In a sauce pot combine the two ingredients and cook until sugar has dissolved in the water

Step 2: Remove from stove and cool

Step 3: Reserve in the refrigerator for cocktail timel

The Ingredients (Single Cocktail)

1.5 oz Old Dominick Whiskey

1 oz Lemon Juice

1 oz Simple Syrup

4-5 Blackberries for muddling

Some mint for garnishing

Batch It Babe (5 Cocktails)

7.5 oz Old Dominick Whiskey

5 oz Lemon Juice

5 oz Simple Syrup

20 Blackberries for muddling

Some mint for garnishing

Let’s Talk Glassware

We will serve this cocktail in a rocks glass

How it’s done

Step 1: Add blackberries and whiskey to the rocks glass

Step 2: Pour the muddled blackberries and whiskey into a cocktail shaker, with ice.

Step 3: Add lemon juice and simple syrup & shake for 30 seconds.

Step 4: Strain the ice and pour into your glass. Top it off with some fresh ice

Step 5: Top it off with some fresh ice, and a little mint for the garnish.

Step 6: Enjoy!

Pro Tip

Before you drop the mint into the cocktail clap the mint between your hands. It brings out the scent of the mint and adds great complexity to the cocktail.

If you’ve sat at our bar, you have seen our bartenders do this and probably thought, we were all crazy; but i promise its magic.

Drink up Babes!!

Amanda

How to make a sourdough starter!

Baking sourdough is time consuming but it is well worth it! It’s a great activity to do with your family on a weekend. At the restauramt we often have sourdough toast on our charcuterie boards and we also use sourdough for our English Muffins!

Sourdough Starter

The Ingredients

250 grams of All Purpose Flour

250 grams of room temperature water

Glass or plastic container large enough to hold all the ingredients

Git-R-Done

What you’re going to do is weigh the flour and water separately and combine them in your vessel. Mix them with your hand. if your container has a lid, do not close it all the way so the gas can escape. Otherwise you can cover the container with plastic wrap and poke holes in the plastic. Store the starter on the counter in your kitchen for 24 hours. Now you’re going to need to feed the starter every 12 hours by doing this: Mix together 250 grams of flour and water with 150 grams of the old starter. After 6 feedings the starter will be ready for baking!

Pro Tip: Add some starter to pancake batter for sourdough pancakes.

Pro Tip 2: After 6 feedings you only need to feed the starter once a day.

Cheers!

Chip

Skipping Stones

Are you familiar with lemongrass? We grow a ton of it here at the restaurant and we are huge fans. This cocktail is a quintessential summer drink. It is easy going but packs a punch. The best part about the recipe if the lemongrass syrup that is very versatile and can be used in mocktails or even add it to your glass of iced tea.

The Prep (Don’t stress its easier than you think)

Lemongrass Syrup

2 Cups of sugar

2 Cups of Hot Water

2 Limes Cut in Half (rind and all)

3 Stalks of Lemongrass ( Cut up)

Step 1: Add all ingredients to a blender.

Step 2: Blend all ingredients until smooth.

Step 3: Pour liquid into a fine mesh strainer.

Step 4: Strain liquid, discard the pulp

Step 5: reserve in refrigerator for use in the cocktail

The Ingredients (Single Cocktail)

1 oz Patrick St.Surin Rum

1.5 oz Lemongrass Syrup

.5 oz Lime Juice

Granulated Sugar for rim of the glass

Batch It Babe (5 Cocktails)

5 oz Patrick St.Surin Rum

7.5 oz Lemongrass Syrup

2.5 oz Lime Juice

Granulated Sugar for rim of the glass

Let’s Talk Glassware

We will serve this cocktail in a coupe glass.

How it’s done

Step 1: Add rum, syrup, and lime juice to a shaker

Step 2: Top with ice and shake for about 40 seconds (longer if it’s more than one cocktail).

Step 3: Use a lime wedge to rub half the rim of the glass, and dip into granulated sugar.

Step 4: Strain the ice and pour into your glass.

Step 5: Enjoy!

Drink up Babes!!

Amanda

Watermelon Gazpacho

The kids are back and school which means summer is almost over! What better way to hold onto the summer season than with some Watermelon Gazpacho!! This recipe is simple and delicious!

Watermelon Gazpacho

The Ingredients

4 cups of chopped up watermelon

1 lime zested and juiced

1/4 cup of fresh basil

1/4 cup of fresh mint

a pinch of salt

Git-R-Done

Step 1: Place all ingredients in a blender.

Step 2: Blend until smooth.

Step 3: Serve in chilled soup bowls.

Pro Tip: Depending on the size of your blender you may have to make the gazpacho in batches.

Pro Tip 2: Basil Pesto is a great garnish for this!

Cheers!

Chip

Playing Mermaids!!

Y’all it’s been a minute; we took the month of July off from the blog’ but we’re back baby!! If you haven’t been into the restaurant lately, we have changed up our cocktail list the theme is Summer fun! This cocktail is fun and delicious and wildly popular. I mean look at it its gorgeous!

The Prep (Don’t stress its easier than you think)

Cucumber Mint Gin

1 bottle of Neversink Gin

1 Cucumber

Some mint

Step 1: Remove some gin from the bottle; don’t worry you deserve a drink!

Step 2: Cut up one cucumber so it will fit into the bottle

Step 3: Pick some mint leaves.

Step 4: Put Mint leaves and cucumbers into the bottle of gin

Step 5: Let the gin infuse for at least two days

The Simple Syrup

1 cup granulated sugar

1 cup water

Step 1: In a sauce pot combine the two ingredients and cook until sugar has dissolved in the water

Step 2: Remove from stove and cool

Step 3: Reserve in the refrigerator for cocktail time

The Ingredients (Single Cocktail)

1 oz Cucumber Mint Infused Neversink Gin

.5 oz Lime Juice

.5 oz Simple Syrup

Top with Sparkling wine

Batch It Babe (5 Cocktails)

5 oz Cucumber Mint Infused Neversink Gin

2.5 oz Lime Juice

2.5 oz Simple Syrup

Top with Sparkling wine

Let’s Talk Glassware

We will serve this cocktail in a wine glass, if you don’t want to include ice in your cocktail you can also serve this in a coupe glass.

How it’s done

Step 1: Add cucumber infused gin, lime juice and simple syrup to a cocktail shaker.

Step 2: Top with ice and shake for about 40 seconds (longer if it’s more than one cocktail).

Step 3: Strain the ice and pour into your glass.

Step 4: Top with ice & sparkling wine

Step 5: Enjoy!

Pro Tip: If you want a fun garnish slice up a cucumber

Drink up Babes!!

Amanda

The Unnamed Italian Margarita

Y’all I know this cocktail looks similar to the Libra Venus, but it’s not. It is a sneak peek into the next cocktail list. We haven’t officially named this cocktail yet, but it is so delicious, the amaretto is nutty and brings all the fun to the party.

The Prep (Don’t stress its easier than you think)

The Strawberry Puree

Step 1: Cut the green tops off of the strawberry

Step 2: Cut the strawberries in half

Step 3: Put in the blender and puree

Step 4: You want to puree the berries until there are no chunks.

The Ingredients (Single Cocktail)

.75 oz Amaretto

.75 oz Tequila

.75 oz Strawberry Puree

.5 oz Lemon Juice

.5 oz Limoncello

Batch It Babe (5 Cocktails)

3.75 oz Amaretto

3.75 oz Tequila

3.75 oz Strawberry Puree

2.5 oz Lemon Juice

2.5 oz Limoncello

Let’s Talk Glassware

We will serve this cocktail in a high ball glass but you can serve it in a margarita glass if you want.

How it’s done

Step 1: Add tequila, lemon juice, strawberry pure, limoncello, amaretto, to a cocktail shaker.

Step 2: Top with ice and shake for about 40 seconds (longer if it’s more than one cocktail).

Step 3: Strain the ice and pour into your glass.

Step 4: Top with ice & a lemon wheel

Step 5: Enjoy!

Pro Tip: If you are like you can strain your strawberry puree to remove the seeds, this will give you a smoother cocktail.

Drink up Babes!!

Amanda

Lemmon Muffins!

Who doesn’t love a good muffin? This muffin recipe is simple and it’s a hit. You can jazz it up by adding chocolate chips (like in the picture) or by adding some fruit like diced strawberries. Amanda and I like to make a dozen and freeze them so we can warm them up in the morning for the kid’s breakfast.

Lemon Muffins

The Ingredients

4 c All Purpose Flour

2 Tablespoons Baking Powder

2 Teaspoons Lemon Zest

4 eggs

2 Tablespoons Lemon Juice

2 teaspoons vanilla extract

2 3/4 cups Heavy Cream

Git-R-Done

Step 1: Preheat oven to 325

Step 2: Combine the dry ingredients in one bowl.

Step 3: In another bowl whisk together the wet ingredients.

Step 4: Add the dry ingredients and mix until combined. DO NOT OVER MIX.

Step 5: Spray muffin tins with pan stray and fill them with the batter two thirds of the way.

Step 6: Bake for 15 minutes or until a toothpick comes out clean.

Pro Tip: Add 1 cup of Chocolate Chips to make Chocolate Chip Muffins. (You can even add 2 cups!)

Pro Tip 2: Milk can be substituted for the Heavy Cream.

Cheers!

Chip

Libra Venus

This week we are making a cocktail that is practically love at first sight. The Libra Venus is great for the warm weather we are having & it is made with whiskey. This cocktail is on our current cocktail list and she is super popular.

The Prep (Don’t stress its easier than you think)

The Strawberry Puree

Step 1: Cut the green tops off of the strawberry

Step 2: Cut the strawberries in half

Step 3: Put in the blender and puree

Step 4: You want to puree the berries until there are no chunks.

The Simple Syrup

1 cup granulated sugar

1 cup water

Step 1: In a sauce pot combine the two ingredients and cook until sugar has dissolved in the water

Step 2: Remove from stove and cool

Step 3: Reserve in the refrigerator for cocktail time

The Ingredients (Single Cocktail)

1.5 oz Old Dominick Whiskey

1 oz Lemon Juice

1 oz Simple Syrup

1 oz Strawberry Puree

Batch It Babe (5 Cocktails)

7.5 oz Old Dominick Whiskey

5 oz Lemon Juice

5 oz Simple Syrup

5 oz Strawberry Puree

Let’s Talk Glassware

We serve this cocktail in a high ball Glass

How it’s done

Step 1: Add whiskey, lemon juice, strawberry puree & simple syrup to a cocktail shaker

Step 2: Top with ice, and shake for about 40 seconds (longer if it’s more than one cocktail).

Step 3: Strain the ice and pour into your glass.

Step 4: Top with ice & a lemon wheel

Step 5: Enjoy!

Pro Tip: If you are like you can strain your strawberry puree to remove the seeds, this will give you a smoother cocktail.

Drink up Babes!!

Amanda

Soy-Ginger Dressing

Here’s another classic from your favorite restaurant! Many of you have enjoyed the kale slaw and now you’ll be able to make it yourself! This soy-ginger dressing is the key to making our world famous kale slaw. This is also great for a regular ole salad or marinading a steak!

Soy-Ginger Dressing

The Ingredients

1/4 cup Olive Oil

1/4 cup Apple Cider Vinegar

2 Table spoons soy sauce

1 teaspoon sesame oil

2 whole green onions with the root removed

2 Tablespoons peeled and chopped fresh ginger

1 bunch cilantro

1/4 fresh jalapeno, seeds removed

pinch of sugar and salt

Git-R-Done

Step 1: Place ingredients in blender and blend until smooth.

Pro Tip: Add extra Jalapeno if you want it a little spicier.

Pro Tip 2: The Kale Salad mix from the grocery store would be perfect to make Kale Slaw!

Cheers!

Chip

Aries / Taurus Cusp

This week we are making a cocktail that is spicy, with a hint of sweetness. Aries /Taurus is a great patio cocktail, you’ll feel like you’re about to hit the beach. This cocktail is on our current cocktail list and she is super popular.

The Ingredients (Single Cocktail)

1.25 oz Ghost Tequila

.75 oz Diplomatico Rum

.5 oz Pineapple

.5 oz Agave

.5 oz Lime

Batch It Babe (5 Cocktails)

6.25 oz Ghost Tequila

3.75 oz Diplomatico Rum

2.5 oz Pineapple

2.5 oz Agave

2.5 oz Lime

Let’s Talk Glassware

We serve this cocktail in a Rocks Glass

How it’s done

Step 1: Add rum, tequila, pineapple juice, lime juice, & agave to a shaker.

Step 2: Top with ice, and shake for about 40 seconds (longer if it’s more than one cocktail).

Step 3: Strain the ice and pour into your glass.

Step 4: Top with ice & a lime wheel

Step 5: Enjoy!

Pro Tip: If you are looking to omit the spicy component of the cocktail you can use your favorite tequila.

Drink up Babes!!

Amanda

Creme Brulee

Time for a classic way to indulge your sweet tooth! Creme Brulee is one of my all time favorites and its a classic that you can use for a dinner party or just for an at home date night with your significant other. It’s easy to execute but make sure you pay attention to detail!

Vanilla Creme Brulee

The Ingredients

1 Quart of Heavy Cream

1 cup sugar

3/4 cup egg yolks

1 Tablespoon Vanilla Extract

Git-R-Done

Step 1: Bring Cream and half a cup of the sugar to a boil.

Step 2: Mix the other half cup of sugar with the yolks and vanilla extract.

Step 3: Slowly add the hot cream to the egg yolk mixture while constantly whisking the yolks.

Step 4: Pre-heat oven to 300 degrees Fahrenheit.

Step 5: Pour the Creme Brulee base into ceramic baking dishes.

Step 6: Bake in a water bath for 45 minutes.

Step 7: After 45 minutes gently shake the brulees. If they jiggle like jello remove from the water bath and place them in the refrigerator to cool down. If they aren’t done check them every 10 minutes.

Step 8: Now that you’re ready to serve them sprinkle sugar in the raw and cover the brulee. Remove any excess.

Step 9: Caramelize the sugar with a propane torch.

Step 10: Enjoy it!

Pro Tip: You can get a propane torch at Home Depot or Lowes

Pro Tip 2: Be careful when you’re boiling the cream because it will boil over all over the stove!

Cheers!

Chip

Uptown Disco

This week we are making our Uptown Disco, this is one of our espresso martinis. It is made with a chocolate rum instead of vodka to give this beauty a little extra flavor. Fun fact the name of this cocktail is an ode to Bruno Mars “Uptown Funk”, Bruno Mars is the owner of SelvaRey Rum.

The Ingredients (Single Cocktail)

1.5 oz SelvaRey Chocolate Rum

2 oz Owens Espresso

Splash of Heavy Cream

Torani Dark Cocolate Sauce (for garnish)

Batch It Babe (5 Cocktails)

7.5 oz SelvaRey Chocolate Rum

10 oz Owens Espresso

2oz of Heavy Cream

Torani Dark Cocolate Sauce (for garnish)

Let’s Talk Glassware

We serve this cocktail in a Martini Glass

How it’s done

Step 1: Add rum, heavy cream, and espresso to a shaker.

Step 2: Top with ice, and shake for about 40 seconds (longer if it’s more than one cocktail).

Step 3: Add chocolate swirl to the inside of your martini glass (feel free to get creative)

Step 4: Strain the ice and pour into your garnished glass

Step 5: Enjoy!

Pro Tip: You can use regular espresso or cold brew instead of caned espresso. If you are going to use something other than Owens i would suggest adding some simple syrup, approximately .25 oz to 2 oz of espresso (as always adjust sweetness to your taste).

Drink up Babes!!

Amanda

French Toast Batter

Still need an idea for that Easter Brunch you’re hosting? Not to fear FRENCH TOAST IS HERE! This is the same French Toast recipe we use at brunch and now I’m passing it on to you.

French Toast Batter

The Ingredients

1 cups Milk

1 cups Heavy Cream

5 eggs

1 tablespoon cinnamon

1 teaspoon Vanilla Extract

4 Tablespoons Maple Syrup

Git-R-Done

Step 1: Place all ingredients (if they fit) in a blender.

Step 2: Blend until Smooth.

Step 3: If all the ingredients don’t fit, blend in two batches.

Step 4: Pour into large bowl.

Step 5: Now it’s time to make your French toast!

Step 6: Over medium heat melt a tablespoon of butter in a sauté pan.

Step 7: Once the butter is melted dip a piece of bread in the French toast batter and place in pan.

Step 8: Cook until the bread is golden brown on both sides.

Step 9: Enjoy it!

Pro Tip: Eat your French toast with the Bacon Marmalade from our previous post.

Pro Tip 2: Pairs well with mimosas!

Cheers!

Chip

Capricorn Stellium Cocktail

This week we have another easy sipper. It’s practical, persistent & and an overachiever; you guessed it a Capricorn. Can’t take them any where. This cocktail is on our list currently; it is a riff off of a French 75. It’s an easy going cocktail that hits the spot every time.

The Ingredients (Single Cocktail)

1 oz Elderflower Liqueur (you can use St. Germain or a generic elderflower liqueur)

1 oz Lemon Juice

Champagne to top off the glass

Batch It Babe (5 Cocktails)

5 oz Elderflower Liqueur (you can use St. Germain or a generic elderflower liqueur)

5 oz Lemon Juiice

Champagne to top off the glasses

Let’s Talk Glassware

We serve this cocktail in a champagne flute but a wine glass will also work.

How it’s done

Step 1: Add all elderflower liquor and lemon juice to shaker.

Step 2: Top with ice, and shake for about 30 seconds (longer if it’s more than one cocktail).

Step 3: Strain the ice and pour into your glass of choice

Step 4: Top with Champagne

Step 5: Garnish with something fun, some choices are a Lemon Wheel or a Lemon Twist

Step 6: Enjoy!

Pro Tip: Don’t add too much wine at first, we typically add about 2 oz of wine. The more wine, the more diluted all the fun and floral notes of the cocktail will be.

Drink up Babes!!

Amanda

Honey Ham Brine

Easter is just around the corner and yes, I would rather you and your family come to brunch at Magnolia and May but in case you aren’t I’m going to give you the recipe for a KILLER honey ham! This ham can be the center piece for a memorable brunch at home with the family and guess what? It’s super easy to make!

Honey Ham Brine

The Ingredients

One Ham (Can be bone in or boneless)

1 gallon of water

1/2 cup Salt

2 cups of Honey

1 bunch Rosemary

1 bunch thyme

5 cloves of Garlic

1 Tablespoon ground Black Pepper

1 Tablespoon Red Pepper Flake

Git-R-Done

Step 1: Place all ingredients (Except the ham) in a pot and boil to make the salt and honey disolve.

Step 2: Place Ham in a vessel large enough to hold ham and brine.

Step 3: Allow brine to cool.

Step 4: Cover Ham in brine and let sit in the refrigerator for a week.

Step 5: Pull ham off brine after a week and cook it!

Pro Tip: Do not use a spiral cut ham for this. For the most part they come already cooked and seasoned.

Pro Tip 2: You can use this for pork chops! Just brine the chops overnight and you’re good to go.

Cheers!

Chip

Magnolia (the cocktail)

Ya’ll we have a throw back! this cocktail is one of our originals and we still get requests for it. The best part? It’s super easy to make and is a great spring/ summertime cocktail! Let’s cut the chit chat and make this cocktail!

The Ingredients (Single Cocktail)

1.5 oz Elderflower Liqueur (you can use St. Germain or a generic elderflower liqueur)

.25 oz Select Aperitivo Liqueur

1 oz Rose Lillete

.75 oz Lime Juice

Champagne to top off the glass

Batch It Babe (5 Cocktails)

7.5 oz Elderflower Liqueur (you can use St. Germain or a generic elderflower liqueur)

1.25 oz Select Aperitivo Liqueur

5 oz Rose Lillete

3.75 oz Lime Juice

Champagne to top off the glass

Let’s Talk Glassware

We serve this cocktail in a wine glass but a champagne flute will also work.

How it’s done

Step 1: Add all ingredients to shaker, except for champagne.

Step 2: Top with ice, and shake for about 30 seconds (longer if it’s more than one cocktail).

Step 3: Strain the ice and pour into your glass of choice

Step 4: Top with Champagne

Step 5: Enjoy!

Pro Tip: Don’t add too much wine at first, we typically add about 3 oz of wine. The more wine, the more diluted all the fun and floral notes of the cocktail will be.

Drink up Babes!!

Amanda

Buttermilk Dressing

Sorry I missed last week but we are back this week with another fan favorite, buttermilk dressing! This stuff is great on a salad or as many of you know its a great dipping sauce. All you need is a few ingredients and a blender!

Buttermilk Dressing

The Ingredients

1/4 cup chopped onion

2 garlic cloves

1 oz red wine vinegar

1 oz lemon juice

2.5 cups mayonnaise

1/2 an ounce of hot sauce

Pinch of salt and pepper

Git-R-Done

Step 1: Place first four ingredients in the blender

Step 2: Blend until smooth

Step 3: Transfer to a bowl

Step 4: Add remaining ingredients and mix until combined.

Pro Tip: Duke’s mayo is our preference for this!

Pro Tip 2: We use a vita mix blender but whatever you have will work!

Cheers!

Chip