Wednesday, July 9, 2014

Limoncello Tom Collins

 

Tom Collins

 

1½ cups good vodka, such as Grey Goose 
1 cup freshly squeezed lemon juice (6 lemons) 
6 tablespoons sugar syrup (see note) 
¼ cup Italian Limoncello liqueur 
1½ cups cold club soda, such as Pelligrino 
Ice cubes 
Sliced lemon, for serving 

Combine the vodka, lemon juice, sugar syrup, and Limoncello in a large pitcher. Just before serving, pour in the club soda and stir. Fill highball glasses with ice and pour the mixture over the ice. Garnish each drink with a slice of lemon and serve cold.

Makes 4-6 drinks

Wednesday, July 2, 2014

LEMONADE PIE, NOT THE ONE YOU'RE USED TO...

NewImage


I first posted this recipe back in 2009, it’s a family favorite and worth repeating.  Perfect for the 4th of July weekend, with fresh blueberries and strawberries for garnish… ~ Jan

Prep: 10 min., Freeze: 4 hrs.

Yield

Makes 8 servings

Ingredients

  • 2  (5-oz.) cans evaporated milk
  • 2  (3.4-oz.) packages lemon instant pudding mix
  • 2  (8-oz.) packages cream cheese, softened
  • 2  (3-oz.) packages cream cheese, softened
  • 1  (12-oz.) can frozen lemonade concentrate, completely  thawed
  • 1  (9-oz.) ready-made prepared graham cracker crust
  • Garnishes: whipped cream, fresh mint sprigs, lemon slices

Preparation

1. Whisk together evaporated milk and pudding mix in a bowl 2 minutes or until thickened.
2. Beat cream cheeses at medium speed with an electric mixer, using whisk attachment, until fluffy. Add lemonade concentrate, beating until blended; add pudding mixture, and beat until blended.
3. Pour into crust; freeze 4 hours or until firm. Garnish, if desired.

Note:  The original recipe called for partially thawed lemonade concentrate – that’s what I did, but when I incorporated it with the softened cream cheese, the cream cheese congealed into small pieces, and it was really difficult to get it smooth again.  This can easily be remedied by using thawed concentrate.  ~ jan