Cucumber gin fizz

Cucumber gin fizz


A play on the classic gin fizz, with cucumber infused gin and a splash of soda, this is a perfectly refreshing drink for those summer barbecues, family gatherings or romantic evenings with the sunset.

I like to make my own infused spirits. Cucumber has such a refreshing taste it is perfect for this light drink. I poured gin into a sealable container. Added slices of cucumber, sealed the jar and let it sit at room temperature for about 4 days. After 1 day the cucumber flavor starts to come through but the longer you leave the slices in there, the stronger the flavor. The gin will also start to turn green. So depending on how strong you want the flavor, how long you leave it is up to you. 

A fun element to this drink, and to enhance the cucumber flavor, I made cucumber ice cubes.  I came across these round ice cube molds and thought it would be a great idea to put a ball of cucumber inside the ice cube so as the ice cube melts, instead of just water melting into the drink, you get more cucumber flavor. Tip: to get clear ice cubes, boil filtered water, allow to cool, boil again, cool and add to ice cube trays.

Cucumber gin fizz                                                    print

Ingredients
(serves 2)

  • 4 ounces cucumber infused gin * see note for recipe
  • 2 ounces triple sec
  • Soda water
  • 2 cucumber ice cubes ** see note for recipe
  • 2 slices of cucumber for garnish

Directions

  1. Fill a cocktail shaker with ice, add the cucumber infused gin and triple sec, shake for 10 seconds.
  2. Pour into a chilled martini glass.
  3. Add a cucumber ice cube and top up with soda water.
  4. Garnish with a slice of cucumber.

Pour 4 ounces of gin into a sealable container.  Add 4 slices of cucumber, seal and let sit at room temperature for up to 4 days.
** Using a mellon baller, scoop a round of cucumber. Add to an ice cube tray and fill with water and freeze.

Cucumber gin fizz

Foodie Friends Friday linky party 100th party celebration

This week we are celebrating our 100th link party. 

Most clicks wins a $50 Amazon gift card


Recipes with the most clicks

Hosts favorite recipes


Please take a moment to read through the rules 

before getting started… Thank You!


By linking up you agree that you read these rules and all photos/recipes are original and belong to you. 
You agree to allow Foodie Friends Friday and any of it’s affiliated websites or publications 
(Social Girls Media, LLC) to use photos, links, and recipes for reprint and/or republishing 
and distribution without monetary compensation to you. 
If photos and recipes are used, proper link backs to you will be included.

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Cheddar caprese bites

Cheddar caprese bites


You know when you make a grilled cheese sandwich and there’s always some the of cheese that oozes out and browns in the pan? That’s what these cheddar caprese bites taste like. 


I had some extra cheddar cheese in the fridge that I needed to use.  I was thinking about the parmesan frico crisps that I made in a previous post and thought, there’s nothing better than melted crispy. 

If you’ve ever had a caprese salad, you know that it’s traditionally made with fresh mozzarella, sliced tomato and fresh basil. This was my inspiration for these bites and the mozzarella is replaced by the crispy cheddar so you can pick them up and eat them as appetizers.
Cheddar caprese bites

They take just minutes to make, but you might have restrain yourself from eating them as you make them. I melted mounds of cheddar cheese on a baking sheet in the oven.  When they are cooled, they become great, sturdy vessels for toppings. I topped them with a slice of sweet tomato, freshly chopped basil and a balsamic glaze. They are what can only be described as a taste sensation.


Cheddar caprese bites                                                                     print

Ingredients                                                                                
(yields 16 bites)

For the cheddar caprese bites

  • 8 ounces sharp cheddar, grated
  • 4 medium tomatoes, sliced thin
  • Small bunch fresh basil, chopped

For the balsamic reduction

  • 2 cups balsamic vinegar
  • 1 tablespoon honey

Directions

For the caprese cheddar bites

  1. Preheat oven to 450 degrees F.
  2. Cover a large baking sheet with parchment paper.
  3. Take half  of the grated cheddar and place in  circles on the baking sheet about 2 1/2 inches in diameter and 2 inches apart.
  4. Bake for 5 minutes or until melted and golden. 
  5. Remove from the oven and allow to cool on the baking sheet. 
  6. Removed when cooled.
  7. Repeat with the other half of the cheddar.

For the balsamic glaze

  1. In a medium saucepan, add the balsamic and stir in the honey.
  2. Bring the vinegar to a simmer over medium heat.
  3. Simmer for approximately 30 minutes until the vinegar has reduced by 1/2, keep an eye it and check until it has the consistency of molasses. 
  4. Pour into a container for drizzling.
To assemble

  1. Arrange the pieces of melted cheddar on a platter, top with a slice of tomato, a pinch of chopped basil and drizzle with the balsamic glaze.

Cheddar caprese bites
Cheddar caprese bites

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5 days of cookies round-up

5 days of cookies round-up
You know when you’re just in the mood for a cookie and nothing else will do? That’s how I felt the other day, so I made a batch of my all time favorites, florentine cookies. While I was enjoying my cookie (or 2, or 3) and I was in a cookie mood, I put together a little cookie round-up from some of my food blogging friends. Enjoy.

5 days of cookies round-up
5 days of cookies round-up
5 days of cookies round-up
5 days of cookies round-up
5 days of cookies round-up

Foodie Friends Friday link party

Welcome back to another week of delicious recipes



Our guest co-host this week is Tina 
from Cheftini



You can also find Tina’s Facebook page here


Our winners from last weeks party…

Recipes with the most clicks


Host favorite recipes

Please take a moment to read through the rules 

before getting started…Thank You!


By linking up you agree that you read these rules and all photos/recipes are original and belong to you. 
You agree to allow Foodie Friends Friday and any of it’s affiliated websites or publications 
(Social Girls Media, LLC) to use photos, links, and recipes for reprint and/or republishing 
and distribution without monetary compensation to you. 
If photos and recipes are used, proper link backs to you will be included.

foodie friends friday, rules
To thank you, we will continue to feature those with links throughout the year on various outlets.  
Adding Links back to Foodie Friends Friday and our Button is our only form of advertising to bring in more people to see YOUR recipe.  

Rosemary cauliflower mash

Rosemary cauliflower mash


Mashed potatoes are quite possibly one of the most comforting and best side dishes. I could eat a huge bowl of them everyday and not feel guilty.



A less guilty, lower carb and less starchy alternative is mashed cauliflower. The texture is exactly like the potatoes and since these are mashed in the food processor, actually easier to make. They look like mashed potatoes, right? If you were to make mashed potatoes in the food processor they get really gummy, but the longer you process the cauliflower, the smoother the mash. To give extra creaminess to this mash I used whipped cream cheese. The cream cheese adds a light texture with extra creaminess.

Rosemary cauliflower mash                                                        print

Ingredients       
Serves 2    

  • 1 head cauliflower
  • 1 teaspoon salt
  • 9 ounces whipped cream cheese * see note    
  • 1 teaspoon fresh rosemary, finely chopped    

Directions

  1. Cut the cauliflower into small florets.
  2. In a large saucepan, heat water to a boil and add salt.
  3. Add the cauliflower florets and boil for 10 minutes, drain.
  4. Add the cauliflower florets to a food processor and process until broken down.
  5. Add the cream cheese and process until smooth.
  6. Add the rosemary and pulse until mixed.                      

* If you can’t find whipped cream cheese, regular cream cheese is fine.

Rosemary cauliflower mash

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Grilled peppered New York strip steak with spiced blue cheese

Foodie Friends Friday Linky Party #98

Welcome back to another week of delicious recipes


Foodie Friends Friday Linky Party #98



Our guest co-host this week is Mackenzie Tetmeyer 
from Life in Kenzie’s Kitchen


You can also find Mackenzie’s Facebook page here


Our winners from last weeks party…

Recipes with the most clicks

Foodie Friends Friday Linky Party #98


Host favorite recipes

Foodie Friends Friday Linky Party #98


Please take a moment to read through the rules 

before getting started…Thank You!


By linking up you agree that you read these rules and all photos/recipes are original and belong to you. 
You agree to allow Foodie Friends Friday and any of it’s affiliated websites or publications 
(Social Girls Media, LLC) to use photos, links, and recipes for reprint and/or republishing 
and distribution without monetary compensation to you. 
If photos and recipes are used, proper link backs to you will be included.

foodie friends friday, rules
To thank you, we will continue to feature those with links throughout the year on various outlets.  
Adding Links back to Foodie Friends Friday and our Button is our only form of advertising to bring in more people to see YOUR recipe.  

Foodie Friends Friday

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