FOOD & DRINK taste of summer
season with salt. Grill over high All day long
heat, turning occasionally, until
lightly charred all over, about 5
minutes. Transfer to a plate and let
cool slightly, then cut the kernels
off the cobs.
4 In a large bowl, toss the corn
kernels with the softened butter.
Stir in the citrus aioli. Add the
queso fresco, cotija, parsley and
cilantro. Season with salt and
pepper and serve warm or make
the aioli ahead, refrigerate, and
fold into the corn before serving.
Serves 8.
5 BEAN BAKE
Ingredients
10 bacon slices, chopped
1 large onion, diced
1 can (15-oz) pork and beans
1 can (15-oz) black beans, rinsed
and drained
1 can (15-oz) navy beans, rinsed
and drained
1 can (15-oz) kidney beans, rinsed
and drained
1 can (15-oz) butter beans, rinsed
and drained
1 cup ketchup
1/2 cup firmly packed brown sugar
1/4 cup water
1/4 cup apple cider vinegar
Instructions
1 Cook chopped bacon slices in
a large skillet over medium-high
heat until crisp; remove bacon,
reserving 2 tablespoons drippings
in skillet. Add diced onion, and
sauté in hot drippings 5 minutes
or until tender.
2 Combine bacon, onion, beans,
ketchup, brown sugar, water, and
cider vinegar in a lightly
greased 13- x 9-inch
baking dish.
3 Bake, covered, at
350° for 45 minutes;
uncover and bake 15
more minutes. This can
also be placed in a slowcooker
on low for 8-10 hours.
Serves 10-12
22 TOOMBS COUNTY MAGAZINE
RASPBERRY PEACH LEMONADE
Ingredients
1/4 cup agave nectar
6 ounces raspberries
3 medium peaches, sliced
1 cup freshly squeezed lemon juice
Instructions
1 In a medium saucepan, combine 1
cup water and agave over medium heat
until the agave has dissolved, about 1
minute. Add raspberries and peaches,
and simmer, stirring occasionally, until
Warm summer evenings
raspberries have broken down, about 5
minutes.
2 Blend raspberry peach mixture in a
blender until smooth, about 1 minute; let
cool completely before straining through a
cheesecloth or fine sieve.
3 In a large pitcher, whisk together
raspberry peach mixture, lemon juice and
5 cups water. Place in the refrigerator until
chilled.
4 Serve over ice and raspberries, if desired.
SPARKLING LIMONCELLO
COOLER
Ingredients
1/2 oz fresh lime juice
(about 1/2 of a lime)
1 oz Limoncello, chilled
4 oz sparkling wine, such as
Champagne, Prosecco, or
sparkling Moscato, chilled
Instructions
1 Place lime juice and Limoncello
in a champagne flute. Top off
with sparkling wine. Stir gently to
combine.
2 Garnish with a lemon or lime
slice, or with lemon and lime
zest if desired.
WATERMELON CHILL
Ingredients
Small watermelon, cut into cubes
2 1/2 cups unsweetened almond
milk
Mint sprigs
Instructions
1 Place the cubed watermelon
into a freezer for several hours or
overnight.
2 When frozen, blend the watermelon pieces, almond
milk and a few sprigs of mint in a blender.
Perfect
for
Cookouts
Perfect
for
Parties