Cherries

Hard Cherry Lemonade

May 26, 2016 by Lynsey Leave a Comment

I’ve had 3 bottles of cherry ginger beer sitting on my shelf for several months. Every time I walk past them I hear them screaming at me, “uuuuuse meeee”. And for the past few months I’ve ignored their plea.

…..Until now.

I finally had enough time to devote a little thought to write a recipe that utilized the amazingness that is this ginger beer. And just in time for the warmer weather and Memorial Day.

This has to be one of the simplest cocktails I’ve ever made. I mean, it comes together in under 5 minutes and is pure perfection.

For those of you that are new, you must know that I’m obsessed with ginger beer and all it’s awesomeness. It’s light, refreshing, crispy, with a hint of spice. It’s perfect in mules, in fact, that’s how I was first introduced to it. But it’s also great in mojitos and to brighten up several other cocktails. And the other day, well, I used it to make a hard lemonade.

I came across this cherry version of one of my favorite beverages in the super market a few months ago. It’s got all the flavors and characteristics I love about ginger beer but with a subtle cherry undertone. This ginger beer is amazing and the perfect thing to add to lemonade.

So, when the temps dipped and the humidity subsided I whipped up this hard cherry lemonade. Oh-mah-goodness, it was love at first sip.

Fresh, tart lemon juice, crispy, slightly spicy, cherry ginger beer, a splash of rum and a sprig of mint come together in this perfectly delicious and refreshing hard lemonade. This is one of those drinks that comes together in no time, but would be easy to multiply to make a big batch making it easy for serving a crowd.

This hard lemonade is summer in a glass. Refreshing, bright, fizzy and pretty.

Hard Cherry Lemonade

Ingredients:

1/2 Medium-large lemon, cut in quarters

2 Tsp sugar

4 Oz rum

1 bottle cherry ginger beer

Ice

Mint, optional

Maraschino cherries

Directions:

Place 2 lemon wedges in 2 glasses. Muddle to release the juices. Add 1 teaspoon of sugar to each glass, stir to combine. Divide rum between two glasses and mix. Fill each glass with ice, fill with ginger beer, stir to mix. Garnish with a lemon wedge, cherry and sprig of mint if desired.

Serve.

Recipe source: A Lynsey original

Cherry Mojitos

June 30, 2015 by Lynsey Leave a Comment

You know the saying, “Don’t go to the grocery store on an empty stomach”?

I have to admit, that’s a wise rule. But I also admit it’s not one I adhere to 100% of the time. And I can tell those times when I have gone to the store on an empty stomach, because when I start unloading my groceries I look at all the stuff I’ve come home with and wonder why in the world I even put that in my cart.

One thing, that I can never resist is fresh cherries. It doesn’t matter if I’ve just eaten or my stomach is turning inside out from hunger pains, I can’t walk by the cherry display without popping a bag in my cart. I think my grocery store knows my weakness too, because immediately when entering the store there’s a huge display of fresh cherries that greet me. I mean, I literally have to walk around them to get to the produce section. So, without hesitation I snag a bag of those delicious juicy cherries, plop them in my cart and continue with my shopping.

Cherries are one of my all-time favorite fruits. My mom couldn’t keep them in stock. She’d walk in with a bag and I’d snag them, head outside and devour those delicious bits of goodness. My obsession with this little fruit hasn’t weakened over the years, if anything it’s only gotten stronger. And, that love for cherries has definitely been passed down to my little guy.

When we pass the cherry display at the store it’s almost a race to see who can get them in the cart first. Once he spots them and gets them in the cart I can’t get through the store fast enough, he’s ready to get home and start snacking on them!

So, it’s no surprise I can’t keep cherries on hand long enough to make anything I’ve dreamed up or pinned over time.

With the latest purchase of this households favorite fruit I was bound and determined to make at least one thing; whether it be a beverage or dessert. I was going to make something.

So, I decided to make cherry mojitos. Mixing one of my favorite fruits ever with one of my favorite cocktails ever just seemed like a no-brainer. There wasn’t any baking or marinating involved which meant I could enjoy my creation immediately. Well, almost immediately…I did have to do a little photo shoot of it in all it’s glory for all of you folks.

Right after I unloaded the rest of the groceries I snagged a handful of cherries before my little cherry thief took off with the bag. I quickly removed the seeds, dropped them in a glass along with some mint, lime and a little sugar and muddled it all together. I then added a glug of rum, some ice and club soda, gave it a stir and then ~~started sipping~~ set it up for it’s shoot.

I have to admit I scooted through this photo shoot rather quickly because it was complete and utter torture. This cocktail was looking at me through the camera and calling my name. I snapped a few photos and quickly picked it up and took one sip to end the torture.

Oh-ma-goodness folks. This was worth the wait. I have to say, this is neck and neck with the original mojito as one of my favorite drinks. Juicy, sweet cherries, tart lime, fresh mint and a little soda water for some fizz. Oh my.

This, my friends is summer in a glass.

Cherry Mojitos

Ingredients:

12 Cherries, washed, pitted and stems removed
1/2 Lime, cut into 4 wedges
14 Mint leaves
5 Tsp sugar
3 Oz white rum
Club soda

Directions:

Divide cherries, lime wedges, mint leaves and sugar between 2 glasses. Using a muddle, gently press the ingredients to release the fruit juices and incorporate the sugar. Add the rum and stir to combine. Fill the glasses with ice, top with club soda and stir to combine. Garnish with fresh cherries and a lime wedge, if desired. Enjoy.

Recipe source: A Lynsey Original

Shirley Temple Cookies

April 17, 2015 by Lynsey 1 Comment

Shirley Temple. One of the fondest memories of my childhood. Yes, I’m talking about both the actress and the drink. I loved watching that cutie, curly-haired little girl with dimples and the smile that would light up the room dance and sing. I can hear her singing “On the Good Ship Lolly Pop” right now.

As much as I enjoyed, and still enjoy her movies, these cookies are dedicated to the beverage that is named after her. A beverage that I couldn’t wait to suck down every time I was given the chance. One of the best Shirley Temple’s I ever had was at a hole in the wall restaurant that sat right on the Mississippi River.

I remember it like yesterday. It was after competing in a pageant that myself, my mom and my Grandma went to get a bite to eat before hitting the road back home. I wasn’t feeling a sprite or water, I wanted something good and special. So my mom quickly asked if they could whip up a Shirley Temple, with extra cherries, of course!

A moment later our waitress returned with the best looking drink I’d ever laid my eyes on. It had an ombre look to it; deep red at the bottom, then pink, then a very light pink. And cherries. I think there were at least half a dozen cherries in there. I was in heaven. I sat there perfectly content sipping on my Shirley Temple and watching the water of the mighty Mississippi roar down the banks.

I still enjoy a Shirley Temple from time to time, and the memories of that perfect one flood my memories. Just like that drink, there are some cookies that quickly transport me back to the carefree days of my childhood.

These Shirley Temple cookies are one of those cookies that take me back. Holding all the flavors of that beloved drink, perfectly pink frosting and garnished with a cherry, of course, how could these cookies not bring a smile to one’s face with one glimpse.

These cookies are thick and soft with a slight hint of lime to add some tartness. Then there’s the frosting. The thing that puts the Shirley Temple in these cookies; light pink frosting bursting with cherry flavor. And to pull it all together and bring out the inner-child in anyone who has one, it’s garnished with a maraschino cherry (stem and all) and a little sprinkle of lime zest for another pop of color.

So now pop in a Shirley Temple movie, make the drink and some of these cookies and enjoy! You know you want to.

Shirley Temple Cookies

Ingredients:

1 Stick (1/2 cup) unsalted butter, room temperature
1/2 Cup powdered sugar
1 Cup granulated sugar
1 Egg
1 Egg yolk
1 Tsp vanilla
Zest of 1 lime
1 1/2 Tsp fresh squeezed lime juice
2 1/4 Cups flour
1/2 Tsp salt
1 Tsp baking powder

For the cherry frosting-
12 Tbsp unsalted butter, room temperature
2 1/2 -3 Cups powdered sugar
1/2 Tsp cherry extract
4 Tsp maraschino cherry juice
1/2 Cup heavy whipping cream

For garnish-
Lime zest
Maraschino cherries

Directions:

In a medium bowl combine flour, salt and baking powder and whisk to combine. Set aside.

Place butter in a large bowl and beat on high until creamy, about 1 minute. Add both sugars and beat on high until light and creamy, about 3-5 minutes. Add the egg, egg yolk, vanilla, lime juice and lime zest and mix for an additional minute. Slowly add the flour mixture, and mix until just incorporated.

Roll the dough into a ball, wrap with plastic wrap and chill in the refrigerator for about 30 minutes.

Preheat the oven to 350 while the dough is chilling. Line a baking sheet with a silicone baking mat or parchment paper and set aside.

Once the dough has chilled, remove from the refrigerator, scoop (my scoop is approximately 1 1/2 tablespoons) and roll into balls. Place on the prepared baking sheet, using the palm of your hand, gently press the dough to flatten slightly, being sure not to press the cookies too thin.

Place in the preheated oven and bake for 8-10 minutes, until the cookie is cooked through and the bottom is beginning to turn golden brown. Do not overbake, you want the cookie edges to be slightly crispy and the rest of the cookie to be soft.

Allow to cool on cookie sheet for 5 minutes, transfer to a cooling rack and allow to cool completely.

For the frosting-

Place the butter in a large bowl and beat until creamy, about 1 minute. Add 2 cups of powdered sugar, cherry extract and cherry juice and beat until incorporated. If the frosting seems too liquidy and appears to be kind of separated, add more powdered sugar a couple of tablespoons at a time until it comes together. Add the whipping creamy, beat on low until incorporated, then increase speed to high and beat until whipped, light and fluffy, about 2 minutes.

To assemble-

Place frosting in a piping bag fitted with a round tip and pipe onto the cookies.

If garnishing with cherries, remove from juice and allow to sit on a paper towel to remove excess juice. Place the cherries in the center of the cookies then garnish with lime zest.

Serve immediately or store in an airtight container.

Recipe source: A Lynsey Original

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