Drink of the Month
Berry Slush
Summer is HERE - enjoy it!
INGREDIENTS:
- 24 oz berries: They can be raspberries, blackberries, or blueberries, or mixed as you like.
- 1 750 ml bottle Rosa de Rosa
- 2 cups ginger beer
- 2 tbsp Arkansas honey
INSTRUCTIONS
Place all of the ingredients in a large blender
Note: You can adjust quantities to match the size of your blender.
Blend until desired consistency is reached. Do not over blend.
Transfer the mixture into zip lock bags and freeze until solid, 6 - 8 hours is best.
Serve:
Remove from the freezer and place on a heavy cutting board. Hit the bag several good times with a meat hammer or large spoon to break it up. Be careful not to make it too slushy, the consistency should be chunky. Spoon into chilled wine or martini glasses and add top with more ice cold wine. Garnish with fresh berries.
Appetizer of the Month
BLT Dip
Ingredients
- Mayonnaise provides a creamy base that enhances the overall texture of the dip.
- Ranch Dressing adds a flavorful punch with its tangy and herby notes.
- Shredded Cheddar Cheese offers a sharp, savory flavor that pairs well with the other elements in the dip.
- Garlic Powder introduces a subtle yet essential flavor that elevates the dip.
- Onion Powder enhances the flavor profile with a hint of sweetness and depth.
- Lettuce adds a fresh, crunchy element to the dip, mimicking the traditional BLT sandwich.
- Tomatoes contribute juiciness and a bright, refreshing taste to the dip along with a pop of red color.
- Bacon adds a salty, savory crunch that creates a satisfying texture contrast.
Directions
- Add the mayonnaise, ranch dressing, garlic powder, and onion powder to a mixing bowl and stir until well blended.
- Add 2 cups of shredded cheddar cheese and fold until the cheese is evenly incorporated.
- Spread the mixture evenly into an 8×8-inch baking dish (or similar).
- Sprinkle the chopped lettuce over the dip.
- Add the diced tomatoes on top and sprinkle on the chopped bacon.
- Sprinkle on the remaining shredded cheese and add additional bacon bits and diced tomato to the top as garnish.
- Let the dip chill in the refrigerator for at least an hour before serving. This allows the flavors to meld beautifully, resulting in a more cohesive taste. If you’re preparing the dip for a gathering, you can make it a day in advance.
Meal of the Month
Beef Tenderloin Roast
Classy and EASY!
- Beef tenderloin: The star of the show, beef tenderloin is a lean and tender cut of meat prized for its buttery texture.
- Olive oil: Olive oil helps the seasoning adhere to the meat and promotes even browning in the oven.
- Garlic: Minced garlic adds its characteristic pungency that beautifully complements the richness of the tenderloin.
- Sea salt and ground pepper: Sea salt enhances the natural flavors of the beef and aids in creating a flavorful crust, while coarsely ground pepper provides a slight kick and texture to the beef tenderloin roast.
Let's Make It!
Step 1: Prepare the tenderloin
Preheat the oven to 425°F. Place the beef tenderloin on a rack in a shallow roasting pan.
Step 2: Season the tenderloin
In a small bowl, combine the olive oil, minced garlic, sea salt and coarsely ground pepper. Rub this mixture all over the beef tenderloin until it’s coated evenly.
Step 3: Roast the tenderloin
Roast the beef tenderloin until it reaches your desired doneness, 45 to 65 minutes, depending on the size of the roast and your preference. Once it’s done, remove the beef from the oven and tent it loosely with foil. Let it rest for 15 minutes before slicing.
Editor’s Tip: For a medium-rare roast, aim for an internal temperature of 135°; for medium, 140°; and for medium-well, 145°.