A strong shot with a sweet finish.
Raise a Glass to Freedom Shots
Ingredients
1 ounce coconut rum
1 ounce amaretto
2 ounces rum or vodka
Directions
Combine coconut rum, amaretto and white rum or vodka in a cocktail shaker with ice. Shake until chilled and strain into shot glasses.
A light and refreshing cocktail
Founder’s Fizz
Ingredients
1 1/2 ounces gin
1 ounce simple syrup
1/4 ounce lime juice
1 ounce lemon lime soda
Directions
Combine gin, simple syrup and lime juice in a cocktail shaker with ice. Shake until well chilled. Strain into highball glass filled with fresh ice. Top with lemon lime soda.
This hearty soup is rich and flavorful.
Loaded Potato Soup
Ingredients
1 pound bacon chopped into 1 inch pieces
1 medium onion, chopped
1 large carrot, peeled and diced
3/4 cup celery, diced
1/4 cup flour
3 cups chicken broth
3 large russet potatoes. peeled and diced
6 small red potatoes, diced
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/4 teaspoon garlic salt
3 cups heavy cream
1 cup cheddar cheese, shredded
1/4 cup green onion, chopped
Fresh chives, chopped
Directions
Cook bacon in a large pot over medium heat until crispy, stirring frequently. Remove bacon and place onto a paper towel lined plate to drain. Add onion, carrot and celery to bacon grease, stirring and cooking until fork tender, about 5 to 8 minutes. Whisk in flour, stirring until well combined, letting cook for a few minutes. Stir in chicken broth stirring to combine. Add diced potatoes, salt, pepper and garlic salt. Cook until potatoes are tender, about 15 minutes.
Use an immersion blender to puree the potatoes and vegetables. Stir in bacon, cream, cheese and green onions. Cook on low-medium heat for 15 minutes. Garnish with chives.
The chicken has a sweet, earthy flavor for a light main dish.
Honey Lavender Chicken
Ingredients
3 pounds chicken tenderloins
1/4 cup honey, plus more for glaze
2 teaspoons dried culinary lavender
6 tablespoons olive oil
8 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon pepper
Directions
Combine olive oil, honey, lavender, minced garlic, salt and pepper in a small bowl. Pour over the chicken and marinate for at least 30 minutes.
Preheat over to 375.
Arrange chicken on a greased baking sheet. Cook for 20 to 25 minutes. Brush with extra honey and cook for 5 minutes until chicken is cooked through.
The sweetness of the honey brings out the flavor of the carrots for a delicious side dish.
Carrots with Honey Butter and Lavender
Ingredients
1 pound carrots, sliced lengthwise
8 ounces butter, softened
1/4 cup honey
1/2 teaspoon lavender
Directions
Preheat oven to 375.
Place carrots to a sheet pan. Whip together the butter, honey and lavender in a food processor or mixer. Top with honey butter.
Cook carrots and butter in preheated oven for 5 minutes. Stir the carrots in the butter. Cook for for 10 to 15 minutes more, until carrots are tender.
Flavorful and balanced
Nectar of Olympus
Ingredients
1 1/2 ounces gin
1/2 ounce elderflower liqueur
1/2 ounce lemon juice
1/2 ounce honey syrup
2 dashes orange bitters
Directions
Combine gin, elderflower liqueur, lemon juice, honey syrup and orange bitter in a cocktail shaker with ice. Shake until well chilled and strain into a glass. Garnish with a lemon twist.
Fruity and bright
Mirkwood Enchanted Forest Cocktail
Ingredients
6 ounces pomegranate juice
1 ounce vodka
2 ounces orange liqueur
Dry ice, for garnish
Directions
Combine pomegranate juice, vodka and orange liqueur in a cocktail shaker with ice. Shake until well chilled. Strain into cocktail glasses. Drop a small chunk of dry ice for garnish.
