A Derby Cocktail – Raspberry and Thyme Gin and Tonics

Tags

beverage, cocktail, gin, Hopportunity, Kentucky Derby, Kentucky Proud, raspberry, thyme, tonic

My favorite summer cocktail is the Blackberry and Basil Gin and Tonic. Right now my basil plants are tiny but my thyme is really growing like gangbusters. It inspired me to make these new gin and tonics. I really enjoyed them! Either of these cocktails are delicious and would be great served at your Derby party. Have you picked a horse yet? You can check them out here. My pick is Hoppertunity. How did I pick him? I looked for the prettiest horse but all are brown/black. Then I read the names. Hoppertunity is the mosty food/drink oriented horse of the group. Who doesn’t love hops? What horse will you be betting on?

Raspberry and Thyme Gin and Tonics

• 12 raspberries
• 4 large sprigs of thyme, bruised to release flavor
• 2 lemons
• 1/4 cup simple syrup
• 12 ounces gin
• Tonic water
• Ice

Set out four high ball glasses. Place 3 raspberries, a thyme sprig, juice of ½ lemon, and 1 tablespoon simple syrup in each glass; muddle together. Fill each glass with ice, followed by 3 ounces of gin. Top off each drink with tonic water, stir and serve. Makes 4 drinks.

Coconut Chia Pudding with Raspberry Lavender Compote

Tags

cardamom, chia seeds, coconut milk, compote, lavender, pudding, raspberry

The first time I saw chia seeds they were in some drink from Whole Food. Chunky drinks don’t do it for me. It seems so weird. In this dish, the chia seeds are kind of like tapioca but crunchier. If you don’t like seeds in your blackberry jam, you won’t probably like this. I personally like the added texture and it mixes right in with the raspberry seeds. I was also surprised by how filling this pudding was. I could totally see myself eating it for breakfast. I’ll definitely be making this again.

Coconut Chia Pudding with Raspberry Lavender Compote (inspired by YumUniverse)

• 1 can coconut milk
• 1/2 cup chia seeds
• 1/2 to 1 tsp ground cardamom
• 1 cup frozen raspberries
• sweetener of your choice to taste
• 1 tsp of lavender flowers

Whisk together the coconut milk and the cardamom. Pour the coconut milk mixture over the chia seeds. Allow to sit for at least 15 minutes to thicken up. In a saucepot, combine the raspberries, lavender flowers, and any sweetener you want. Bring to a simmer and reduce the liquid to half. Spoon over the chia pudding. Serves 4.

A Grownup Raspberry Lemonade

Tags

beverage, cocktail, lemonade, raspberry, Southern, summer

This past weekend was so hot and miserable. Gotta have a nice, cold drink to cool down. I created this after thinking about those typical summer flavors- grilled foods, mayo based salads, citrus, fresh fruit. This is a really refreshing drink and one I will be drinking all summer long.

Grownup Raspberry Lemonade

• 2 lemons, juiced
• 6 raspberries, muddled
• Water
• Sugar
• Ice
• 1 shot of vodka (citrus vodka would be nice)

Combine the lemon juice and raspberries with the water, sugar and ice. When you reach the desired lemonade flavor, add your shot of vodka. Makes one serving. Enjoy!!!

Raspberry Cheesecake

Tags

cheesecake, coffee, dessert, New York style cheesecake, pastry, raspberry

I love the versatility of this cheesecake. You can use any topping to make it different. I prefer raspberry, though any fruit (chocolate, caramel and nuts maybe) would do. I hope you enjoy this recipe as much as my co-workers enjoyed eating it!

Raspberry Cheesecake

Crust:

• 15 graham crackers, crushed
• 2 tablespoons butter, melted

Filling:

• 4 (8 ounce) packages cream cheese
• 1 1/2 cups white sugar
• 3/4 cup milk
• 4 eggs
• 1 cup sour cream
• 1 tablespoon vanilla extract
• 1/4 cup all-purpose flour

Topping:

• 1 cup raspberries, fresh or frozen
• 1/4 cup raspberry jelly (I prefer Smucker’s Simply Fruit)

Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan. In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan. In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust. Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours to prevent cracking. Chill in refrigerator until serving.

Combine the fruit (defrosted if using frozen) with the jelly. Microwave it for 30 to 60 seconds. Spoon over top of cheesecake.