Thursday, 3 May 2012

ROTW, Week 17: Blackberry Lemonade

Special treat today guys.  The title above is misleading: thanks to my delightful coworker Steve, you guys get 2 recipes this week.  They are not even remotely related.  But I was excited to try both of them.

Blackberry Lemonade,  adapted from Gourmet
about 6 lemons
4 cups water (we used 2 cups tap water to make the syrup, and 2 cups sparkling to add to the cooled mixture.)
1 cup sugar
1/2 cup picked-over fresh blackberries

With a vegetable peeler remove zest from 4 lemons and squeeze enough juice from these and remaining 2 lemons to measure 1 cup.

In a saucepan boil 2 cups water with sugar, stirring, until sugar is dissolved. Add zest, lemon juice, and remaining 2 cups water and cool.

In a food processor or blender purée blackberries and stir into lemonade. Pour blackberry lemonade through a sieve into a pitcher or other container and chill. Chill lemonade, covered, at least until cold and up to 2 days.  Serve lemonade over ice in tall glasses, garnished with lemon slices (or blackberries.  Or mint, for that matter.).

special bonus recipe!

Ever thought to yourself, "You know, this steak needs something.  Something even more delish than steak." I hear you.  And now I have the answer for you:  Steak with blue cheese and toasted walnut butter.

You're welcome.  No photos - hubby and I fell on this steak like we were starving.

Steak with Blue Cheese and Toasted Walnut Butter - from Bon Appetit 

  • 1/4 cup (1/2 stick) butter, room temperature
  • 1/4 cup crumbled blue cheese (about 1 ounce)
  • 3 tablespoons chopped toasted walnuts

  • 1 tablespoon olive oil
  • 4 3/4-inch-thick rib-eye steaks

Mix butter and cheese in medium bowl or your food processor to blend; stir in walnuts. Season mixture with salt and pepper. Heat oil in heavy large skillet over medium-high heat. Sprinkle steaks with salt and pepper. Add steaks to skillet and sauté until brown and cooked to desired doneness, about 4 minutes per side for medium-rare. Transfer steaks to plates. Top each with generous tablespoonful of blue cheese-walnut butter and serve.

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