Gin sweet tea
Gin is a great way to dress up an undeniably Southern drink. This cocktail is simple, refreshing and just for grownups. Use an ounce of gin for a 12-ounce highball glass to keep it mild, but feel free to pour more liberally.
1 ounce dry gin
8 ounce sweet iced tea
1 teaspoon lemon juice
Ice
Fill glass with ice. Add 1 ounce gin and lemon juice. Fill rest of glass with sweet tea. Serve with a lemon wedge. Enjoy very cold.
Coleslaw with lemon dijon dressing
This is a light alternative to heavy mayonnaise-based coleslaw. The lemon dressing makes the flavor bright, the red peppers add color and a touch of sweetness, and the mustard and jalapeño contribute just enough heat to keep things interesting.
4 cups Napa cabbage, sliced into ribbons
1 red bell pepper, chopped
1 jalapeño pepper, seeds and ribs removed, diced
3 scallions, chopped
3 teaspoon Dijon mustard
1/2 cup parsley, finely chopped
1/4 cup lemon juice (2 lemons)
1/2 cup extra virgin olive oil
Salt and pepper to taste
In a small bowl, stir or whisk together mustard, lemon juice, salt and pepper. Slowly pour in olive oil while rapidly stirring lemon and mustard mixture.
In a large bowl, add chopped vegetables and drizzle dressing on top. Mix thoroughly until cabbage is coated. Let stand about 5 minutes to allow slaw to marinate. This is best served cold.
Roasted trout with herbs
Whole, farm-raised rainbow trout are pretty easy to come by, especially in the fall. Trout are good to roast whole because their skeletons stay intact after cooking so the bones are easy to remove.
Roast the fish in aluminum foil over hot coals for an alternative to pan-frying.
You can also bake the fish in a 350-degree oven for about 10 minutes per side.
2 whole trout, gutted
8 dill sprigs
6 parsley sprigs
4 half-slices lemon
1/4 cup extra virgin olive oil
Salt and pepper to taste
Stuff cavities of fish with lemon and herbs. For testing purposes, we used dill but any whole herb will do. Sprinkle with salt and pepper, and drizzle about a tablespoon of olive oil into each cavity. Rub outside of fish with remaining olive oil, coating well.
Wrap each fish tightly in aluminum foil and place directly on red-hot coals. The trout will sear and steam as they cook.
Turn after 7 minutes. Roast another 7 minutes or until the flesh is opaque and flakes easily. Serve with lemon.
S'more Kabobs
1 bunch bananas
Package of large marshmallows
For chocolate fondue:
8 ounces semisweet chocolate
1 cup heavy cream
This is a fancy twist on the traditional s'more recipe. Instead of graham crackers, put large marshmallows and slices of banana on skewers, though a stick of green wood works, too.
On a campfire stove, boil water in a pot and set a heat-resistant bowl on top so it's floating in the water to create a double boiler.
Pour cream into the bowl, then add chocolate. Stir until the chocolate is melted and the liquid is smooth.
Roast the bananas and marshmallows over the fire until browned slightly. Drizzle with chocolate then share with friends around the fire.