Modern Hospitality: Simple Recipes With Southern Charm Hardcover – July 5, 2011 (17 page)
Read Modern Hospitality: Simple Recipes With Southern Charm Hardcover – July 5, 2011 Online
Authors: Whitney Miller
CHIC
SIPS
I ALWAYS LIKE TO SERVE MY GUESTS creative, playful, and delicious drinks. Whether it is the citrusy scent of a tangerine slice perched on the rim of the glass of sweet tangerine tea or the sweet and crispy combination of honey and toasted coconut on the rim of my mocktail Pineapple Coolada, small accents make these chic sips a refreshing sensory experience that will delight family and friends.
Hot Chocolate with Agave Marshmallows
Tangerine Tea
Sweet tea is considered a necessity at my house. I grew up in a household where dinner was accompanied by sweet tea by the gallon! Usually a glass of iced tea is served with fresh lemon, but I think that the flavor of tangerine is even better. When I served a glass to my mom with a tangerine slice perched on the rim, she was in love with the fragrance before she even took a sip.
1 or 2 black tea bags of choice
3/4 cup sugar
4 tangerine slices, plus additional for garnish
Bring 2 cups water to a boil in a medium saucepan over medium-high heat. Add the tea bag(s) and boil for 2 minutes. Remove from the heat.
Combine 3/4 cup water and the sugar in a small saucepan. Bring to a simmer over medium-low heat, stirring constantly until the sugar dissolves. Place the tangerine slices in the sugar syrup. Reduce the heat to medium-low and cook for 4 minutes to infuse the syrup with tangerine flavor.
Squeeze the tea bag and discard. Discard the tangerine slices. Pour the tangerine syrup into the pan of tea and stir.
Combine the tangerine tea and 2 cups water in a glass pitcher. Stir together until combined. Serve over ice with a tangerine slice hooked on the rim of the glass.
Serves 4
Hot Chocolate with Agave Marshmallows
Growing up, my great-grandma used to make real hot chocolate by slowly mixing cocoa powder, sugar, and milk in a large pot on the stove. Today, my family still enjoys a cup of hot chocolate in the wintertime, especially when we get home late at night after a ballgame. Drinking a rich, creamy cup of cocoa with homemade marshmallows seems to warm us up from the inside out.
6 ounces 70% cacao chocolate, coarsely chopped
¼ cup turbinado sugar
1/8 teaspoon salt
½ cup boiling water
2½ cups fat-free milk
2 cups whole milk
½ teaspoon pure vanilla extract
8 Agave Marshmallows (recipe on opposite page)
Combine the chocolate, sugar, and salt in a medium saucepan. Stir in the boiling water until the chocolate and sugar melt. Bring the mixture to a slight boil over medium-high heat, stirring occasionally. Stir in both milks and heat until hot. Remove from the heat and stir in the vanilla. Serve with marshmallows.
Serves 4
When you’re having guests over, jazz up the drinks you’re serving by using colorful glassware and mugs. Rim the glasses with ingredients like colored sugar, finely ground cookie crumbs, or spices such as cocoa powder or cinnamon for an extra special touch. Rock candy on a stick makes a great stirrer, too!
Agave Marshmallows
1½ tablespoons cornstarch
2 envelopes unflavored gelatin
¼ teaspoon stevia powder
3/4 cup light agave nectar
1/8 teaspoon salt
1 teaspoon pure vanilla extract
Lightly coat the bottom of a 13 X 9 X 2-inch pan with cooking spray. Line the bottom of the pan with parchment paper. Sift enough cornstarch over the bottom of the pan to lightly but evenly coat.
Sprinkle the gelatin over ½ cup cold water in a small saucepan. Stir over low heat until dissolved. Add the stevia, agave, and salt. Mix well, then heat over medium-high heat until it almost comes to a boil.
Pour the warm syrup into the bowl of a stand mixer. Beat on high speed until the mixture has doubled in volume and forms stiff peaks, about 15 minutes. Beat in the vanilla.
Scrape the marshmallow cream into the prepared pan and spread with a damp rubber spatula. Let stand, uncovered, until set, at least 3 hours.
To make cubes, dip a knife in hot water and cut the marshmallow into 2-inch cubes.
Makes about 50 marshmallows
Sweet and Tart Lemonade
“Real” lemonade made with fresh lemon juice is always worth the effort. I think my recipe captures the perfect balance of sweetness and tartness. This refreshing drink is delicious anytime, though I especially like pairing it with a salad or dessert.
1 cup sugar
1 cup fresh lemon juice (5 to 6 lemons), plus 2 or 3 lemon slices (for garnish)
Fresh mint leaves (optional)
Combine 1 cup water and the sugar in a saucepan. Bring to a simmer over medium-low heat, stirring constantly until the sugar dissolves. Pour into a container and refrigerate until chilled.
Pour the lemon juice into a pitcher and add the sugar syrup. Add 4 cups water and stir well. Float 2 or 3 lemon slices in the pitcher for extra lemon flavor.
Serve over ice and garnish the glasses with fresh mint, if desired.
Serves 4 to 6
Party Punch
This recipe was inspired by one of the South’s most famous punches, Planter’s Punch. Legend has it that the recipe was first created in the 19th century at the Planter’s Hotel in Charleston, South Carolina. This “virgin” punch is perfect for any occasion—from children’s birthday parties to more formal evening gatherings. Not only is this pink, fruity punch refreshing and delicious, but it also looks stunning when served in a glass punch bowl.
4 cups orange juice
4 cups pineapple juice
2 cups grenadine
2 cups ice
1 cup fresh orange segments, halved
1 cup fresh pineapple cubes
1 cup club soda
7 fresh mint leaves—4 very thinly sliced, 3 left whole
In a large bowl, stir together the orange juice, pineapple juice, and grenadine. Refrigerate until cold, 1 to 2 hours.
When ready to serve, transfer the chilled fruit juice and grenadine mixture to a punch bowl. Add the ice, fresh fruit, club soda, and sliced mint. Stir to combine.
Garnish the punch bowl with the whole mint leaves.
Serves 10 to 12
