The key to any great hot dog is starting with the best dog. We like to get ours from our local butcher Bonetti Meats.
Instructions:
You've got to strike while the iron is hot! The fresh, local cherries are SO good right now, you need to do this immediately. You will be thanking us in December when you have killer cherries for your cocktails!
The perfect addition to your home bar
Instructions:
In a small pot combine sugar, water and lemon juice. Bring to a boil, stirring to dissolve the sugar, then lower the heat and let the mixture simmer for 5 minutes.
Remove from the heat and add vanilla extract, almond extract, cherries, and kirsch.Stir to combine and allow to cool to room temperature.
Pour the cherries and the liquid into a large clean jar and refrigerate. Let them sit for a few days before using (if you can stand it) Cherries will keep for up to 4 weeks in the fridge or you can heat seal them in a water bath the way you would jam.
It only takes a few minutes in the hot water bath to seal the jars, once heat sealed they will last a couple of years.
Tamarind, what is you ask? Taramind is a tree, that produces pod-like fruit, which is also a legume. Sweet, sour and potent, a little bit is all you need. It is typically mixed with sugar, to dilute the flavour and it makes a delicious and unique cocktail!
A new way to use all of those fresh local cherries! These real fruit freezies are delicious!
Another great recipe to fill your zipzicles!
Instructions:
Place ingredients in blender and puree for 1 minute or until smooth.
Pour into Zipzicle pouches and freeze in upright position until solid. Simple and delicious!
There is just something about a hot dog in the summertime! We love this twist on a classic dog...braise it in beer on the grill. You can thank us later!
Instructions:
Preheat your BBQ to medium high, about 375 degrees F.
In a frying pan or disposable tinfoil pan, melt the butter and add the onions and brown sugar, season with salt & pepper – cook, stirring occasionally until the onions start to soften and caramelize.
Add the hot dogs to the pan, nestling in among the onions. Pour in the beer and braise the dogs, turning once or twice, until they are completely cooked through & nice and hot, about 30 minutes.
The liquid will reduce but check it occasionally to make sure it hasn’t dried up completely.
Place a hot dog in each bun and serve topped with the braised onions, a generous slather of your favorite mustard and some fresh basil leaves to add some zip!
