Monthly Archives: August 2016

  • Tomato, Melon and Cornbread Panzanella Salad

Tomato, Melon and Cornbread Panzanella Salad

Posted on August 29, 2016

This panzanella salad is my way of telling Fall to back the f*** up.

It’s one thing to be bombarded with back-to-school stuff and pumpkin flavored baked goods. But I almost lost my cool when I spotted Halloween candy at the grocery store a couple of weeks ago.

Um. Just no. Let’s all get ahold of ourselves and remember that it’s not even September yet. I’m still rocking a bathing suit on a daily basis. And from what I can tell, there is no room for Halloween candy on this Summer body. So that shit is going to have to stay on the shelf until sweater weather has arrived.

Instead, I bring you this Tomato, Melon and Cornbread Panzanella Salad. Which highlights gorgeous late Summer heirloom tomatoes, fresh basil, mixed greens and sun-ripened honeydew melon. It’s savory, sweet and most importantly, in season.

Tomato, Melon and Cornbread Panzanella Salad | www.floatingkitchen.net

I’m a big fan of panzanella salads and I’ve got a couple recipes here on the blog. Earlier this year I discovered that by using different types of bread, I could easily change up the flavor profile and bring new life to my panzanella salad recipes. So when I spotted a recipe from Food52 that incorporates cornbread instead of traditional French or Italian bread that is more typically used, I knew I had to make a similar version at home. I decided to add in some honeydew melon (you could also use cantaloupe) for sweetness and chopped bacon for that perfect salty contrast. And I added in a few extra greens to help bulk things up a bit, making this dish more than worthy of a main meal.

Tomato, Melon and Cornbread Panzanella Salad | www.floatingkitchen.net

It’s best to use cornbread that’s a day or two old for this recipe. You can bake up your favorite homemade version. Or buy a loaf from the grocery store. It’s all good.

I found I didn’t need any extra dressing for this salad. The juices from the tomatoes and the honeydew melon was enough of a coating for my tastes. But feel free to add a splash of either apple cider or balsamic vinegar and a drizzle of extra-virgin olive oil, if that suits your fancy.

Cheers,

Liz

Tomato, Melon and Cornbread Panzanella Salad

Serves 4-6

Tomato, Melon and Cornbread Panzanella Salad

Ingredients

  • 6 slices bacon
  • 4 cups cubed cornbread (preferably a day old)
  • 2 tablespoons extra-virgin olive oil
  • 4 cups cubed honeydew melon
  • 4 cups sliced heirloom tomatoes
  • 3 cups mixed greens
  • 1 cup fresh basil leaves, torn
  • Salt and black pepper

Instructions

  1. Pre-heat your oven to 425 degrees. Line a baking pan with parchment paper. Lay the bacon slices on top of the parchment paper in a single layer. Place the cubed cornbread in a second baking pan and drizzle with the olive oil. Transfer both baking pans to your pre-heated oven. Cook the bacon for 12-18 minutes, depending on it’s thickness and your preferred level of doneness, then remove it from the oven and transfer the bacon slices to a paper towel-lined plate to drain. Cook the cornbread for 12-15 minutes, until crisp and dry. Remove from the oven and set aside to cool.
  2. In a large bowl, gently toss together the melon, tomatoes and cornbread. Let sit for 5-10 minutes at room temperature. Then chop the bacon and add this to the bowl along with the mixed greens, basil leaves and a pinch of salt and pepper. Toss gently to combine. If you wanted to add a drizzle of extra-virgin olive oil or vinegar, this would be the time to do that.
  3. Transfer to serving bowls and enjoy immediately.
https://www.floatingkitchen.net/tomato-melon-and-cornbread-panzanella-salad/
  • Peach Sun Tea and Bourbon Cocktail {#drinkthesummer}

Peach Sun Tea and Bourbon Cocktail {#drinkthesummer}

Posted on August 24, 2016
Category:

I’m on a serious mission to “eat the Summer”. Local produce is abundant (and almost overwhelming) at the moment. And I want to taste it all. I want to fill my belly with heirloom tomatoes, cucumbers, blueberries and everything in between. In hopes that when Old Man Winter arrives, I’ll be able to retain some warm memories of the sweet, juicy flavors that this season has to offer.

But why should we just “eat the Summer” when we could also drink it? Farm-to-glass is just as important as farm-to-table. And that’s exactly what today’s post is all about. Welcome to the 2016 addition of #drinkthesummer! A crazy awesome round-up of bloggers bringing their best seasonally-inspired cocktail and mocktail recipes to the internet. I hope you’re thirsty!

I couldn’t think of a better recipe for #drinkthesummer than something that was actually created with the heat of the Summer sun. So I made a sun tea with fresh peaches, lemon and a little maple syrup. And I made damn sure to use the ripest, juiciest peaches that I could find for maximum peach flavor. I highly suggest you try and do the same.

Peach Sun Tea and Bourbon Cocktail {#drinkthesummer} | www.floatingkitchen.net

Sun tea is all about patience. You’ll want to let your tea brew in direct sunlight for 4-6 hours. And then give it some time in your refrigerator to chill before serving. So be sure to start your journey early in the day if you want to enjoy these Peach Sun Tea and Bourbon Cocktails as an evening sipper.

Peach Sun Tea and Bourbon Cocktail {#drinkthesummer} | www.floatingkitchen.net

If you prefer, you can certainly serve this as a non-alcohol beverage. But the splash of bourbon and peach brandy is a nice addition, in my humble opinion. I hope you try it out.

You can find links to all the other bloggers recipes on Sherrie’s blog right here. There are over 50 amazing recipes being contributed this year. Hooray! And I want to send out a big thank you to Sherrie for organizing the event and bringing us all together to #drinkthesummer!

Cheers,

Liz

Peach Sun Tea and Bourbon Cocktail

Yield: Makes about 6 cocktails

Peach Sun Tea and Bourbon Cocktail

Ingredients

  • For the Peach Sun Tea
  • 8 cup pitcher or mason jar
  • 7 black tea bags
  • 2 peaches, sliced
  • 1 lemon, quartered
  • 3 tablespoons maple syrup
  • 5 cups water

  • For the Cocktails
  • Peach Sun Tea
  • Bourbon
  • Peach brandy
  • Ice
  • Peach slices for garnish, if desired
  • Fresh mint leaves for garnish, if desired

Instructions

  1. Make the sun tea. Add the tea bags and sliced peaches to your pitcher/jar. Squeeze the juice from the lemon into the pitcher/jar and then drop in the spent rinds. Add the maple syrup and water. Stir to combine. Seal your pitcher/jar and place it outside in the direct sun for 4-6 hours, stirring/shaking two or three times during this time.
  2. After the tea has brewed, transfer your pitcher/jar to your refrigerator to chill.
  3. Make the cocktails. For one cocktail, strain 1 cup of the peach sun tea into a glass with ice. Add 1 1/2 ounces (= 1 shot) of bourbon and 3/4 ounces (= 1/2 shot) of brandy. Stir to combine. Garnish with peach slices and fresh mint, if desired. Enjoy immediately.
https://www.floatingkitchen.net/peach-sun-tea-and-bourbon-cocktail/

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