LULU'S WATERMELON GAZPACHO

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  • 2 cups chopped watermelon
  • 2 cups chopped peeled cucumber
  • 1 cup mint leaves
  • 1 cup chopped tomatoes
  • 1 cup green grapes
  • 1 cup lime juice
  • 1 cup chicken broth
  • 1 tablespoon rice wine vinegar
  • 3 garlic cloves
  • 1 splash tabasco
  • salt & pepper to taste

Put all ingredients in a blender or food processor and blend to desired consistency.

Garnish with chopped ,watermelon.grapes and mint

Lulu's tips:
  • For  an appetizers put in shot glasses
  • For a sneeky pour over ice and add 1 oz. Vodka
Optional: use whatever you have extra of of the ingredients  in the gazpacho to make a nice garnish.  Even a little chopped onions,chives or scallions

National Creme Brûlée Day - Crème Brûlée Fudge

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If you haven't already whipped out your blow torches in preparation for this day, now is the time. I'm sharing with you, a delicious recipe courtesy of Not Quite Nigella for Crème Brûlée Fudge! Though a little tricky, it's totally worth the trouble. With white chocolate fudge and a hard sugary top, it's a modern twist on the famous, French dessert. My advice: cook the fudge when the weather is mild. Fudge can be temperamental to certain weather conditions so save it for a nice day and avoid saying "Fudge!" over your ruined fudge. 

  • 1/4 cup evaporated milk
  • 4 tbsp of butter
  • 2 cups of sugar
  • roughly 1 cup of white marshmallows
  • 2 1/2 cups white chocolate chips

1. Line a loaf tin with foil and using a pastry brush, brush a flavourless oil (eg rice bran, grapeseed or a mild olive oil) on the base and sides of the foil. In a large heavy based saucepan on low heat, dissolve sugar with milk and butter. Clip the sugar thermometer to the pan Increase heat to just below medium. Whilst stirring wait until the mixture reaches 238F (soft ball stage). Be patient, it takes about 10 minutes and the thermometer will sit on 220-230 for what seems like forever. You may get little caramelised bits floating to the top. Knock back the heat a little if there are too many.

2. Remove from heat and immediately stir in chocolate chips and marshmallows. Stir with wooden spoon to smooth out mixture. Immediately place in prepared tin (it sets relatively quickly).

3. While still in tin but set, sprinkle some sugar on top and blowtorch. Cut into squares when completely set using a lightly oiled knife.

Watermelon Galore!

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Next Friday we welcome the wonderful National Watermelon Day, which always falls on August 3! Though not an official holiday (not recognized by Congress), it's always been recognized in the Powers household. For me, this big fruit, deserves a big day. And so, I'm serving up not one, not two, but THREE juicy recipes in honor of the tasty fruit.

 

My first recipes goes out to all my alcohol lovers out there. Even if you aren't a big drinker, this is the perfect drink to sip on at a summer picnic.

 

LULU'S WATERMELON REFRESHER

  • 1oz Sparkling wine
  • 1 oz Vodka
  • 1 oz fresh juiced Watermelon
  • 1 oz limeade
  • 1  oz Soda water

Put all ingredients in a ball jar.  SHAKE, SHAKE SHAKE, SHAKE YOUR SNEEKY! Then pour over ice cubes or a big watermelon ice cube (See recipe HERE)

 

National Tequila Day

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HAPPY NATIONAL TEQUILA DAY friends!

For those who know me well and even those who know me not quite as well, you probably know I have a not so secret love who what I like to call "sneekys" or more commonly known as cocktails. So naturally, a day dedicated to a certain type of alcohol is a favorite in my book! For the special day I'm sharing a recipe for my "adult pops." They're one part popsicle, one part sneeky!

Enjoy your day and remember, "It's 5'oclock somewhere!"

 

CUCUMBER MINT MARGARITA POP

  • One 12 ounce can limeade
  • 12 ounces tequila (I use the limeade can to measure the tequila)
  • 12 ounces (or 1 can full) fresh mint
  • 12 ounces (or can full) chopped cucumber

Blend the limeade, mint, tequila and, cucumber in a blender. Pour into ice cube tray, muffin pans, shot glasses or whatever else you can find and freeze for 2 hours. Take out, add popsicle sticks and put back in the freezer overnight.

 

 

My Backyard Coleslaw

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As the temperature rises, its time to put up the outdoor umbrella and host a good old fashioned backyard barbecue! And what's better than coleslaw on the side of your ribs or hamburgers?? This is my recipe for the tastiest of coleslaws.  The best part is everything can be prepared the night before, leaving one less thing to make the day of. Whip it up, let it marinate overnight, and serve cold. It's so simple and lets you focus on what's important: spending time with your guests.

¼ cup mayo

1tsp sweet pickle relish

1tsp honey mustard

¼ tsp white pepper

1/8 tsp salt

¼ tsp celery seeds

5 cups shredded cabbage

1/3 cup chopped walnuts

¼ cup finely chopped onion

¼ cup finely chopped celery

¼ cup finely chopped red peppers

¼ cup dried cranberries

Mix, cover and chill at least an hour for all the flavors to combine-yummy!!

The Lowdown on Java

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Good Morning readers! Depending on where you are, you may just be waking up. For that perfect pick me up, here are my tricks for the perfect cup of coffee.  To capture the intensity of coffee beans in a cup, I prefer to use a French press. I use the large 16oz one.

1. Start with freshly ground beans, 3 tablespoons per cup of coffee.

2. Bring a kettle of water to a boil. Let it cool for 40 seconds.

3. Add the water to the press and fill three-quarters full. Quickly stir the grounds with a long spoon. Fit the top just over the top of the press and let the coffee steep for 2-3 minutes.

4. Gently press the filter top and plunge it down, then pour.

**TIP: DON'T TOSS THE GROUNDS! Tune in later for one of my endless uses for old coffee grounds! 

"Dad's Cough Syrup"

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Todays “Sneeky” is from my dear friend and client Dawn Moore. Dawn wanted to call the sneeky the “Drunken Bee” or even “Dad's Cough Syrup” because when she had a sore throat as a little girl, her father used to warm a little whiskey and honey for her.

What I love about this particular fatherly care, is that it was being administered by a legendary western hero we don’t normally associate with a little hooch. Fact: Dawn’s father, Clayton Moore portrayed “The Lone Ranger” on the unforgettable TV show.

So, in an early nod to Father’s Day, here’s a little whiskey and honey. Medicinal, of course.

RECIPE Muddle some fresh Kentucky Mint – the kind used for Juleps - in the bottom of a pretty 6 oz. glass. Don't be shy with the mint.

Add ice and pour 3 oz. of a honeyed-bourbon (I used Wild Turkey's American Honey) followed by 2 oz. of an iced herbal (I used Tazo's Calm) tea – hibiscus, jasmine, chamomile or mint will all work - and stir.

For your nose, float a sprig of mint on the top and hoist a toast to your dad!

check out Dawn’s website @:www.mooreabout.com

Lulu's Gazpacho

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Lulu's Gazpacho

  • 1/2 cup almonds
  • 4 garlic cloves
  • 1/2 cup fresh lemon juice
  • 10 Italian plum tomatoes
  • 1 small red onion
  • 3 cucumbers, largely diced
  • 2 red peppers, largely diced
  • 2 yellow peppers, largely diced
  • 1/4 cup balsamic vinegar
  • 1/4 cu extra virgin olive oil
  • 1/2 cup cilantro
  • 1 tsp. Lawry's salt
  • Pepper to taste

Grind the almonds and garlic in a food processor. Slowly add all the other ingredients. Garnish with cilantro, basil or scallions. If you like avocadoes, chunk and place them on top.