Baked Chicken Wings With Tamarind-Ginger Glaze

cucumber raitha to help beat the heat. Get Recipe!

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We Can’t Get Enough of These Summer Panna Cotta Recipes

Panna cotta: Who ever thought gelatinous cream and sugar could taste so good? Well…the Italians, but now we’re getting a little too technical. All we really care about is how much we enjoy this molded dessert and its ability to anchor any added flavor. In this case, the flavors of summer. And summer sure tastes sweet.

Whether you’re a fan of seasonal berries, chocolate (duh), or coconut, there’s a panna cotta recipe for every personality and preference. We’ve rounded up some of the most beautiful (and scrumptious!) ones we can find. Scroll down to check them out and pick your favorite to make at home. The process is a lot easier than you think…guaranteed.

Uni Panna Cotta

Chowhound

This panna cotta recipe features sea urchin roe, shiso (a mint-like herb), ginger, plum vinegar for a Japanese-inspired take on the dessert. Get our Uni Panna Cotta recipe.

Coconut Panna Cotta

Chowhound

If you’ve got a lovely bunch of coconuts (all sitting in a row, perhaps), crack ’em open and use them for this tropical panna cotta. Top with fresh figs for an even sweeter indulgence. Get the recipe.

Lemon Panna Cotta with Raspberry Sauce

The Wicked Noodle

Tart lemon is the perfect complement to seasonal summer raspberries. When it comes to “sweet and sour,” chicken isn’t the only thing that tastes delicious. Get the recipe.

Blueberry and Lilac Syrup Panna Cotta

Crop

We’re almost too intimidated to eat these beautiful purple domes. Just look at that shiny blueberry glaze — it belongs in a museum. Or in our mouths. (We’re still confused). Get the recipe.

Strawberry Panna Cotta

Baked by an Introvert

Strawberry may be third best when it comes to popular ice cream flavors, but it reigns supreme with panna cotta. Perhaps it’s the drool-worthy strawberry cream flavor profile. Perhaps it’s the pretty pink color. Perhaps it’s all of the above. Get the recipe.

Sea Salt Dark Chocolate Panna Cotta

Cooking Curries

If you’re longing for the ocean, why not sprinkle a little bit of it on your dessert? In salt form, of course, which always pairs well with rich dark chocolate. Get the recipe.

Mango Panna Cotta

Tip Buzz

Mango orange is the color of summer. And since we’re not ready for summer to be over, we’ll take mango orange everything please. Get the recipe.

Honey Panna Cotta

Tidy Mom

Your dinner guests won’t stop buzzing about this honey gelee with spun sugar. It may look intricate, but it’s a lot easier to prepare than you think. Get the recipe.

Lavender Panna Cotta

Salt and Lavender

If the thought of consuming a flower concerns you, relax. It’s lavender. Get the recipe.

Blackberry Buttermilk Panna Cotta

Sugar and Soul

What else can we say about blackberries other than you should absolutely eat them before the cooler temperatures ruin their harvest. Better yet, just continue to top them on various creamy desserts. It’s fail-proof. Get the recipe.

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Pressure Cooker Chicken Lettuce Wraps

Here’s a light dinner that’s easy to make last-minute and doesn’t heat up your kitchen! Pressure cook the savory chicken filling, then spoon it into lettuce wraps for an easy meal.

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Hot Dogs with Spicy Kimchi Slaw

One of my favorite things to do when I’m entertaining people in the summer months is to serve something very casual and familiar—but then add an unexpected twist.

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Strawberry Yogurt Popsicles

Get in line, boys and girls! It’s popsicle time!

When our son had the good sense to leave home after college, popsicles became obsolete in our kid-free zone. Silly me.

It’s time for a comeback. Those cooling, refreshing treats are going to be in my freezer all summer!

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Meal Plan for June Week 3

This month, we welcome back Marta Rivera for more of her meal plans. Marta is a trained chef, mom of twins, and Army wife – and she is also one of our Simply Recipes recipe testers!

Mid-June in Central Texas brings a whole new meaning to “The Dog Days of Summer.” It is HOT, y’all!

Because of that, I’m looking to create meals that require little to no heat in the kitchen, those that will cool me down, and others that I can set and forget. I’m so glad for sweet tea and cool breezes!

Continue reading "Meal Plan for June Week 3" »

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Inside the Bourbon Boom: How Old-Fashioned Became Cool

When it comes to the whiskey hierarchy, Scotch has always reigned supreme. But now its U.S.-born cousin is vying for the crown. Bourbon is as popular as ever with casual drinkers around the globe rediscovering an American classic and collectors spending thousands on holy grail bottles such as Pappy Van Winkle. Even its used barrels are in demand for producing sauces, wines, and the most coveted beers in the world. And yet, not so long ago it was barely an afterthought. It’s been a wild ride for our nation’s sole native spirit throughout its colorful history spread across four centuries.  

Contrary to the specifics regarding how bourbon is distilled—as required by U.S. law, it must be at least 51 percent corn, aged in a new charred oak barrel, and, of course made in America—its origins are as fuzzy as a night of one too many boulevardiers. “No one really knows which [story is] the most accurate,” concedes Amy Preske, public relations and events manager for Buffalo Trace, one of the nation’s oldest distilleries.

Bourbon’s evolution likely began around the late 18th century in Kentucky (then still part of Virginia). “Early [Kentucky] settlers were always using distillation as a way to get more out of their crop,” says Adam Johnson, senior director of Kentucky Bourbon Trail Experiences. “Our natural landscape, our abundant [limestone-filtrated] water, and corn being a popular crop really set us on a path.”

The precise route of that path, however, is not so clear. While Baptist minister Elijah Craig is often credited with being the father of bourbon, there’s no official evidence of that. Even the backstory behind bourbon’s signature charred barrels remains in question, according to Grace Bennett, lead whiskey guardian for popular new distillery Angel’s Envy. Were they the result of a barn fire as one legend has it? Or simply a savvy distiller’s attempt to mask the pungent remnants of fish and pickles that previously called the barrels home?  

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Then there’s the issue of how bourbon got its name. Its place of origin, Bourbon County, says Johnson, is an obvious candidate, but he also notes that barrels marked with the spirit’s frequent destination of Bourbon Street in New Orleans offers an equally plausible explanation.

Regardless of how bourbon came to be, its success in the 19th and early 20th centuries was undeniable, that is until Prohibition. Despite the country’s infamous ban on alcohol between 1920-1933, all hope was not lost.

“Buffalo Trace was one of only four distilleries that were allowed to distill during Prohibition, for ‘medicinal purposes,’” says Preske. “By the time Prohibition ended, over four million prescriptions had been written in Kentucky.”

According to Johnson, America’s thirst for bourbon began to rebound after World War II, but just as business started to boom again, the nation’s divisive cultural shift in the 1960s nearly caused the industry to bust.

“For a long time bourbon was considered old-fashioned,” says David Othenin-Girard, spirits buyer for K&L Wines in Hollywood.

Johnson puts it in even starker terms. “The late ‘60s, ‘70s, ‘80s were brutal,” he says. “It was really tough on the bourbon industry.”

That, of course, is ancient history. The Kentucky Distillers Association estimates that 1,886,821 barrels of bourbon were produced last year in the Bluegrass state alone, the highest production level since 1967.  

And yet, that is still not enough. “I could be selling twice as much bourbon as I do, were I to have access to [more inventory],” says Othenin-Girard who first started to notice an explosion in demand around 2010.

“Cocktail culture definitely deserves a lot of the credit,” says Johnson, who adds that people have grown inspired to replicate the bar experience at home.

Chowhound

Preke attributes bourbon’s renaissance to “a combination of things, all happening at the same time to create the perfect storm…Americans and the world, really, becoming interested in products that were American made, and also searching for products that have a story behind them.” Another factor, according to Preke was the popularity of the TV show “Mad Men” and its retro-chic aesthetic, a sentiment shared by Bennett.  

Suddenly “old-fashioned,” not to mention drinking an Old Fashioned was again part of the zeitgeist. Goodbye Carrie Bradshaw and the Cosmopolitan, hello Don Draper sipping a whiskey neat.  

Nearly a decade since bourbon reemerged as a fashionable spirit, its popularity continues to build with new trends adding to its illustrious history. “A lot of bourbon innovation revolves around cask finishing,” says Othenin-Girard, referencing the process of aging finished bourbon in an additional spirit barrel. He notes the success of Angel’s Envy, a bourbon finished in port barrels, which was named Spirit Journal’s “Best Spirit in the World” in 2013, a mere two years after its bottles first hit shelves.  

Like many in the industry, Angel’s Envy is trying to keep up with demand. “We are working hard to make as much[…]bourbon as we can,” says Bennett. “Unfortunately, like healing a broken heart, it just takes time.”

“[Bourbon’s] really matured as a pastime,” says Othenin-Girard. “People spend time thinking about bourbon, searching for bourbon, reading about bourbon.”

Devotees are also traveling for bourbon, flocking in droves to the Bourbon Trail for a taste of Kentucky’s finest straight from the source. “We’ve gone beyond just a production tour and into that lifestyle experience where people can eat, sleep and drink Kentucky bourbon,” says Johnson. “Obviously Napa Valley is the crown jewel in terms of[…]alcohol tourism but I think we’ll give them a run for their money.”

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