Smoky Lime Syrup & 3 Drinks

1/2 cup raw cane sugar
1/2 cup water
20 drops smoke bitters
1 lime, juiced + 1 tsp zest

In a small saucepan, heat sugar and water over medium heat, stirring often until sugar is dissolved. Take of heat and add lime juice and zest. Allow to cool then strain through a mesh strainer into a glass jar. Store in the refrigerator for up to one month.



Smoky Margarita

1 1/2 oz resposado or anjeo tequila
1/2 oz fresh lime juice
1/2 oz smoky lime syrup
3 dashes orange bitters
pinch of salt

Add first three ingredients into an shaker w/ 1 cup of ice. Shake vigorously for a minute then strain into an old fashioned glass filled with ice, topped with bitters and pinch of salt if desired.



Smoky Lime Rum & Cola

12 oz chilled cola
1 1/2 oz rum
1 oz smoky lime syrup
1 lime wheel

In a glass filled with ice, pour in syrup and rum, then top with soda. Stir and serve with a lime wheel.



Smoky Citrus Refresher

8 oz chilled lemon-flavored soda water
1 oz smoky lime syrup
1 lime or lemon wheel

In a glass filled with ice, pour in syrup and top with lime soda. Stir and serve with a citrus wheel.

Zucchini Fries w/ Garlic Aioli

Zucchini Fries

3 small zucchini

2 T + 1 T Italian seasoning

1tsp  + ½ tsp garlic powder

Pinch ground red pepper

Salt and Pepper

2 eggs beaten

¼ c grated parmesan cheese

1 cup panko bread crumbs

Garlic Aioli

1/3 c mayonnaise

1 small garlic clove finely grated or minced

1 tsp lemon juice

¼ tsp salt

Preheat oven to 425 F and line a baking sheet with foil. Slice ends off zucchini, then slice lengthwise. Cut each half in half widthwise, and each fourth into three triangle shaped fries. Should each be about 3” to 4” in length and ½” wide. Place fries in a small bowl or plastic bread bag, add 1T Italian seasoning, ½ tsp garlic powder, and a pinch of salt and pepper and toss to coat. In a shallow bowl, beat egg with pinch of salt and pepper. In another shallow bowl combine panko, cheese, 2 T Italian seasoning, 1tsp garlic powder, pinch of ground red pepper, black pepper and salt and stir until evenly incorporated. Take 5 to 6 fries and coat in the egg, then carefully coat each in the bread crumb mixture, generously coating. Place green skin side down on the baking sheet. Once all fries are coated and on the pan, bake for 15 to 18 mins or until breadcrumbs are golden brown. While baking, prepare the aioli by combining the mayonnaise, garlic, lemon juice in a small bowl, letting flavors meld while the fries are baking. Allow fries to cool a couple minutes before serving with aioli. Not recommended for leftovers.

Recipe adapted from allrecipies.com 

Lemon Berry Fruit Pizza

SUGAR COOKIE CRUST

1/2 cup unsalted butter, softened to room temperature

3/4 cup granulated sugar

1 large egg, at room temperature

1 teaspoon vanilla extract

Zest of ½ lemon

1 and 1/2 cups all-purpose flour

1/4 teaspoon salt

1 teaspoon baking powder

1/2 teaspoon baking soda

1 and 1/2 teaspoons cornstarch

TOPPING

8 oz full-fat cream cheese, softened to room temperature

1/4 cup unsalted butter, softened to room temperature

2 cups confectioners' sugar

Zest of ½  lemon (don’t toss that lemon! See below for a special use)

1 teaspoon vanilla extract

Assorted fresh fruit, about 3 cups (I used raspberries, blueberries and strawberries)

To make the crust, in a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, cream the softened butter for about 1 minute on medium speed. Add the sugar on medium speed until fluffy and light in color. Beat in egg and vanilla, scraping down the sides as needed.

In a medium bowl, whisk together the flour, salt, baking powder, baking soda, and cornstarch. With the mixer running on low speed, slowly add the dry ingredients to the wet ingredients in 3 different parts. Once completely combined, cover the dough tightly and chill in the refrigerator for 30 minutes or up to 1 day.

Preheat oven to 350F degrees. Spray a 12-inch pizza pan with cooking spray or line a baking sheet with parchment. Remove chilled cookie dough from the refrigerator and press onto the pan in an even flat circle, as pictured above. Bake for 18-20 minutes or until the edges are very lightly browned. Allow crust to cool completely before decorating. As the crust cools, slice the strawberries.  

To make the topping, in a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and butter together on medium speed until smooth, about 2 minutes. Add the confectioners’ sugar and beat for 2 minutes. Add the vanilla and beat for 1 minute. Spread in a thick layer over the cooled sugar cookie crust. Decorate with fruit.

Cut into slices and serve. Fruit pizza may be made 1 day in advance, covered tightly, and stored in the refrigerator before serving. Leftovers keep well in the refrigerator for up to 3 days.

Recipe adapted from sallysbakingaddiction.com

Using that leftover lemon: Have a dirty microwave? Slice your zested lemon in half. In a small bowl, add ½ cup water, juice each half of the lemon into the bowl of water, add the leftover halves into the bowl, pop into the microwave and run for 3 minutes. Then, do not open the door! Let sit for an additional 5 minutes. The oils and acid from the lemon and steam from the water will condense to the sides of your microwave’s interior. After 5 minutes, remove the bowl (do not throw away the lemon yet!) and wipe the interior of the microwave with a clean dry cloth. Works great getting that grime off! Now, the lemon rinds are soften, simply run them through your garbage disposal with a steady stream of warm water to freshen it up as well! If you don’t have a disposal, the lemons will nicely scent your garbage until the next time you take it out!