Drink of the Month
Bourbon Fizz
Fall is HERE - enjoy it!
INGREDIENTS:
- 2 oz. Maker’s Mark Bourbon
- 1 oz. apple cider
- ½ oz. cinnamon syrup – found in a specialty store
- ½ oz. lemon juice
- ½ oz. egg whites or aquafaba
- Garnish: orange peel and cherry
INSTRUCTIONS
Fill shaker ¼ - ½ way with ice. Add ingredients. Shake vigorously and strain into a chilled rocks glass. Garnish with orange peel and a Maraschino cherry.
Appetizer of the Month
Deviled Cucumbers
Ingredients
12 mini cucumbers, each 2 to 3 inches long
3 ounces cream cheese, at room temperature
1 ounce smoked salmon, coarsely chopped
2 tablespoons sour cream
Freshly ground black pepper
1 tablespoon drained capers in brine, coarsely chopped
2 tablespoons chopped fresh chives
Directions
- Halve the cucumbers lengthwise. Use a small metal measuring spoon to hollow out about half of each cucumber piece, creating a divot on one side for filling. Pat the cut sides dry.
- Combine the cream cheese, smoked salmon and sour cream in a food processor and season with a few grinds of pepper. Process to make a smooth filling. Add the capers and 1 tablespoon of the chives and pulse just to combine.
- Transfer the filling to a disposable piping bag or resealable plastic bag and cut about 1/4 inch off the tip or corner. Pipe the filling into the cavities of the cucumbers. Sprinkle with the remaining chives.
Meal of the Month
Tomato Basil Salmon
Classy and EASY!
- 2 (6 ounce) boneless salmon fillets
- 1 tablespoon dried basil
- 1 tomato, thinly sliced
- 1 tablespoon olive oil
- 2 tablespoons grated Parmesan cheese
Let's Make It!
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil; coat with cooking spray.
- Place salmon fillets on foil; sprinkle with basil. Top with tomato slices, drizzle with olive oil, and sprinkle with Parmesan cheese.
- Bake in the preheated oven until salmon opaque in center and Parmesan lightly browned, about 20 minutes.