Drink of the Month
Zombie Cocktail
PERFECT FOR HALLOWEEN - enjoy it!
INGREDIENTS:
- 1 oz. Giffard Abricot Du Roussillon
- 1 oz. Planteray 3 Star White Rum
- 1 oz. Planteray Dark Rum
- 1 oz. lime juice
- 2 dashes grenadine
- 4 oz. fresh orange juice
- ½ oz. Planteray OFTD Overproof Rum
INSTRUCTIONS
Mix Giffard with light and dark rum in a cocktail shaker, add lime juice and grenadine. Shake well and strain into a highball glass filled with cracked ice. Fill glass with orange juice, but leave enough room to float the OFTD rum on top. Garnish with a cherry and an orange slice.
Appetizer of the Month
Labneh Dip with Scallion Oil
Ingredients
2 cups labneh
2 tablespoons chopped fresh dill
1/2 teaspoon grated lemon zest
Kosher salt
1/4 cup extra-virgin olive oil
1 shallot, minced
2 cloves garlic, thinly sliced
1 small dried chile pepper, stemmed, seeded and finely chopped
4 scallions, thinly sliced
Crudités, for serving
Directions
- Stir together the labneh, dill, lemon zest and 3/4 teaspoon salt in a large bowl.
- Heat the olive oil with the shallot, garlic and chile in a medium skillet over medium heat; cook until the shallot is golden, 3 to 4 minutes. Add the scallions and 2 pinches of salt; cook, stirring, until the scallions are softened, about 1 minute.
- Stir two tablespoons of the scallion mixture into the labneh dip until combined. Spread the dip in a bowl. Top with the remaining scallion mixture. Serve with crudités.
Meal of the Month
Chicken Marsala
Classy and EASY!
- ¼ cup all-purpose flour for coating
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ teaspoon dried oregano
- 4 medium skinless, boneless chicken breast halves - pounded 1/4 inch thick
- 4 tablespoons butter
- 4 tablespoons olive oil
- 1 cup sliced mushrooms
- ½ cup Marsala wine
- ¼ cup cooking sherry
Let's Make It!
- Gather all ingredients.
- In a shallow dish or bowl, mix together the flour, salt, pepper and oregano.
- Coat chicken pieces in flour mixture.
- In a large skillet, melt butter in olive oil over medium heat. Place chicken in the pan, and lightly brown.
- Turn over chicken pieces, and add mushrooms. Pour in wine and sherry.
- Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.
- Serve hot and enjoy!