Drink of the Month
Patio Punch
Serves 8-12
INGREDIENTS:
- 2 cups Tres Generaciones silver tequila
- 1 cup Pierre Ferrand Dry Curacao orange liqueur
- ½ gallon orange sherbet
- 2 liters ginger ale
- 6 oz. frozen orange juice concentrate
- orange slices for garnish
INSTRUCTIONS
Place the orange sherbet and frozen orange juice concentrate in a large punch bowl and allow them to thaw for about 10 to 15 minutes.
Once it has thawed, stir in the ginger ale, tequila, and orange liqueur. When serving, garnish the glass with the orange slice.
Appetizer of the Month
Gougères
Ingredients
- 1/2 cup unsalted butter
- 1/2 cup whole milk
- 1/2 tsp. kosher salt
- 1 cup all-purpose flour
- 3/4 tsp. ground mustard
- 1/4 tsp. ground cayenne
- 4 large eggs, room temperature
- 1 cup shredded sharp white cheddar cheese (4 oz.)
- 2 Tbsp. minced fresh chives
- Flaky sea salt, for sprinkling (optional)
Directions
- Preheat the oven to 400°F. Line 2 baking sheets with parchment paper.
- In a medium saucepan, heat 1/2 cup of water, butter, milk, and salt over medium heat until the mixture comes to a boil. Remove the pan from the heat, add the flour, mustard, and cayenne, and stir with a wooden spoon. Once all of the flour is incorporated, place the pan back over medium heat. Stir continuously until the dough is smooth, forms a skin on the bottom of the pan, and is pulling away from the edges of the pan, 4 to 5 minutes.
- Place the dough into the bowl of a stand mixer. Allow the dough to cool for 5 to 7 minutes. Using the stand mixer fitted with the paddle attachment, beat the dough for 1 minute on medium speed. Beat in the eggs one at a time, scraping down the sides and bottom of the bowl each time. Beat very well, until the eggs are fully incorporated. Add the cheese and chives, beating until well combined.
- Transfer the mixture to a piping bag fitted with a ½-inch round piping tip (Wilton 1A). On one of the prepared baking sheets, hold the piping tip ½ inch above the parchment paper. Holding the tip still, apply even pressure until the batter forms a 1 1/2-inch circle. Stop squeezing and move the tip in a quick circular motion as you lift away so that it does not end in a point. Repeat with remaining batter and remaining baking sheet. If necessary, use a wet finger to smooth any points on the gougères. Sprinkle with the sea salt, if you like.
- Bake the gougères until they are puffed and golden brown, 25 to 30 minutes, moving the pan on the top rack to the bottom, and the pan on the bottom rack to the top after 18 minutes. Serve warm or at room temperature.
Meal of the Month
Enchilada Stuffed Sweet Potatoes
DELICIOUS and EASY!
INGREDIENTS:
- 6 medium sweet potatoes, scrubbed and dried
- 4 Tbsp. olive oil
- 2 tsp. kosher salt
- 2 garlic cloves, finely chopped
- 1 jalapeño, seeded and finely chopped
- 1 onion, chopped
- 2 Tbsp. all-purpose flour
- 1 cup chicken broth
- 1 1/2 cups shredded rotisserie chicken
- 1 (4-oz.) can diced green chiles
- 1/2 tsp. black pepper
- 1/2 tsp. paprika
- 1/2 cup sour cream
- 1 lime, juiced, plus wedges for serving
- 1 cup shredded monterey jack cheese (about 4 oz.)
- Cilantro, for serving
Let's Make It!
- Preheat the oven to 400°F.
- Line a baking sheet with foil. Prick the sweet potatoes 3 to 4 times each with the tines of a fork and place on the baking sheet. Brush the potatoes all over with 2 tablespoons of the oil and sprinkle all over with 1 teaspoon of the salt.
- Bake the potatoes until the skin is crisp and browned and the tip of a paring knife slips easily into the flesh, 45 minutes to 1 hour.
- Meanwhile, make the filling. In a large skillet, heat the remaining 2 tablespoons oil over medium heat. Add the garlic, jalapeño, and onion, and sauté until softened, about 3 minutes. Sprinkle the flour over top, then stir together and cook until lightly browned and bubbling, about 1 minute. Slowly add the chicken broth while whisking constantly. Cook, stirring, until slightly thickened, about 1 minute. Stir in the chicken, green chiles, pepper, paprika, and remaining 1 teaspoon salt. Remove from the heat and stir in the sour cream and lime juice.
- When the potatoes are cooked, let them cool for 5 minutes to make them easier to handle. Switch the oven to broil.
- Split open each potato lengthwise and lightly mash the flesh with a fork. Divide the chicken filling between the potatoes and sprinkle the top of each with the cheese. Broil the potatoes until the cheese is melted and starting to brown, 2 to 3 minutes. Top with cilantro and serve with lime wedges for squeezing over the top.