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recipe: citrus collins

1-1/2 oz citrus vodka
3/4 oz grapefruit juice
1/2 oz simple syrup

Shake with cubed iced and strain over fresh ice into a dana cooler.

Top with club soda and garnish with a lemon wheel.


recipe: brandy wine punch

2 bottles of sparkling wine, chilled
1 L chilled club soda
1-1/2 C brandy
1-1/2 C Amontillado sherry
1 C fresh lemon juice
1/2 C superfine sugar
1/4 C Cointreau
1/4 C Ruby port
ice cubes
orange and lemon slices for garnish

1. In a large punch bowl, add the sugar to the lemon juice and stir until it dissolves.

2. Add the remaining liquids and stir gently.

3. Add ice, garnish with fruit and serve.


recipe: rosé sangria

2 bottles of rosé wine, chilled
1/4 C raspberry liqueur
2 pints raspberries
1 pint strawberries, hulled and cut in 1/2
1 pint blackberries
1/2 C simple syrup, more or less to taste
mint to garnish

Combine all ingredients in a pitcher, serve over ice and garnish with a sprig of mint.

Adam’s hints:
—This sangria shows up regularly at our house. Its just so easy and to say I love rosé is an understatement.
—Mix it up with any fresh berries you have. It’s very forgiving and is even great with chunks of watermelon.
—Try freezing them so they keep the Sangria colder longer!


recipe: lollipops

16 lollipop sticks
1-1⁄2 C sugar
1⁄4 C light corn syrup
1⁄2 tbsp flavored oil of choice (strawberry, orange, grape, apple)
7 to 8 drops food coloring (color should correspond to the flavored oil)

1. Place granulated sugar, corn syrup, and 1⁄2 cup water in a small saucepan and bring to a boil. Continue cooking until mixture reaches 300°F. Remove from heat, add flavored oil and food coloring, and stir until smooth.

2. Place sticks 3” apart on a silicone baking mat and slowly pour candy mixture over the top part of each stick and let cool—or you can use candy molds, following the product’s directions.

Adam’s hints:
—You can also create your own molds for these lollies. On a sheet pan spread out a 1 pound bag or box of powered sugar, use a drinking glass or cup measure to press into the powered sugar creating a circular well.
—Place the candy stick 1/2 way into the circle and pour hot candy syrup into the well. You can use any shape you like. Just make sure to have all your wells and sticks in place before the sugar mixture comes to temperature. You’ll have to work quickly because once the sugar mixture cools, it gets hard.
—This sugar mixture is VERY HOT and can burn badly so be extra careful and use oven mitts when handling as a safety precaution.


recipe: skewered skirt steak

for the chimichurri:
1/2 C extra virgin olive oil
1/3 C flat-leaf parsley, chopped
1/4 C red wine vinegar
2 tblsp basil leaves, chopped
2 tblsp oregano, chopped
2 tblsp minced shallots
2 cloves garlic, minced
1 tblsp crushed red pepper flakes
salt and pepper to taste

for the beef skewers:
1 lb skirt steak
salt and pepper
12 bamboo skewers
2 tblsp extra virgin olive oil

1. Make the chimichurri by placing all ingredients in a bowl, whisk until well combined, then set aside.

2. Soak skewers in water for at least 30 minutes. Preheat grill or grill pan to med-high and brush with olive oil.

3. Thread steak pieces onto skewers, season with salt and pepper, grill for 3-5 minutes on each side.

4. Remove to a serving dish, drizzle with chimichurri, and serve with extra sauce on the side.

Adam’s hints:
—Slice the skirt steak thin and against the grain to turn a tough piece of meat into something more tender.
—You can easily skewer the meat the night before and the Chimichurri will last a few days in the fridge. Serve with a chunk of baguette and make a mini steak sandwich.

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