SPIKED LEMONY ICED TEA
Provided by Alex Guarnaschelli
Categories beverage
Time 8h20m
Yield 2 drinks
Number Of Ingredients 5
Steps:
- Cut a few thin rounds of lemon and reserve for garnish. Zest 2 tablespoons of zest from the remaining lemons, then juice the lemons (you'll need 4 tablespoons of juice; reserve any additional juice for another use).
- Make the ice cubes: Stir the lemon zest, 2 tablespoons of the lemon juice, 2 tablespoons of the sugar and the hot water in a heatproof liquid measuring cup. Pour the liquid into a standard ice cube tray and freeze.
- Make the cocktail: In a mixer, shake together the tea, whiskey, 2 tablespoons lemon juice and remaining 2 tablespoons sugar. Shake and set aside for the sugar to melt.
- Serve: Arrange a few ice cubes in 2 glasses. Add a couple of ice cubes to the mixer and shake. Pour half of the cocktail mix into each. If you like, run the edge of the glasses with the lemon slices. Garnish the glass with the slices.
SPICED ICED TEA
This was my mom's iced tea recipe, which had a special spot in our refrigerator on hot summer days. I remember it being served as a special treat for the men who were on hand during the hay harvest. -Ellen Carlton Mont Vernon, New Hampshire
Provided by Taste of Home
Time 25m
Yield 2-4 servings.
Number Of Ingredients 6
Steps:
- Pour boiling water into a heat-proof pitcher. Add the tea bags, cinnamon, cloves and sugar substitute; steep tea for 15 minutes., Discard the tea bags, cinnamon and cloves. Pour tea over ice in glasses; garnish with mint and lemon.
Nutrition Facts : Calories 3 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
TARRAGON AND SPICE DEVILED EGGS
No holiday meal is complete without deviled eggs. These are a great twist on the classic.
Provided by Jason Warne
Categories Appetizers and Snacks Deviled Eggs
Time 1h
Yield 24
Number Of Ingredients 12
Steps:
- Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
- Cut each egg in half lengthwise. Place yolks in a bowl; mash with a fork. Stir mayonnaise, horseradish, Dijon mustard, garlic, pickle juice, and vinegar into egg yolks until smooth; season with salt and pepper. Spoon the yolk filling into a resealable plastic bag; snip off one corner of the bag.
- Place egg whites cut-side up on a serving platter; distribute minced green onion and tarragon evenly over the cavities. Pipe filling into egg white halves, sprinkle with paprika, and garnish with whole tarragon leaves. Cover deviled eggs with plastic wrap; refrigerate until ready to serve.
Nutrition Facts : Calories 61.5 calories, Carbohydrate 1.1 g, Cholesterol 94.2 mg, Fat 4.9 g, Fiber 0.1 g, Protein 3.3 g, SaturatedFat 1.1 g, Sodium 82.1 mg, Sugar 0.4 g
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