Sparkling Strawberry Bourbon Lemonade

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Ok, I know it’s been 10 days since July started, but happy July!!!  Did everyone have a great Fourth?  I spent mine getting fried to a lobster-y red crisp while floating the Truckee River on a donut tube, and it was *worth it*.  Everyone was out, and it was like a giant Fourth of July party!  The water wasn’t even that cold, and I became friends with a guy dressed like Jack Sparrow.  I christened him Pirate Steve, and then he gave us a bunch of PBRs that were kept cold by the melted ice water that is the Truckee River.  Pirate Steve was the ~homie~.  We kept scraping our backs and booties on the rocks, since the river was fairly low, but if you don’t have battle scars, did you even float the Truckee?

After floating for a few hours, we doused our sunburned bodies in all the lotion we could find in the house, and then we went out for some beers at a local biergarten!  We ate lots of chicken wings and watched some fireworks and stayed out well past my bedtime.  The next two days at work, I wanted to absolutely die from exhaustion and mid-week, post-holiday laziness.  However, I made up for it this past weekend, because I helped move the boyfriend into his new apartment, and there was no parking in front of his house which meant we were carrying boxes down two blocks and up two flights of stairs in 90-something degree weather.  It was ok though, because I think I got, as the kids would say, swoll, and then we celebrated with pizza and beer!

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Now let’s talk about the perfection that is sparkling strawberry bourbon lemonade!  When I was in Vegas, I met the bf’s family, and they made this huge, amazing dinner.  His cousin is apparently a cocktail-aficionado, and he threw together a huge pitcher of bourbon lemonade that almost made me die.  It was so good.  I basically took the same idea for this recipe, and then added strawberries, because everything is better with tons of strawberries added to it.  It’s perfect for summer BBQs and summer drinking, because it doesn’t taste toooo heavy and boozy, but it gets the job done.  The hardest part is pureeing the strawberries, which I’m confident you can handle.

We took this in a big punch bowl to a Third of July BBQ.  Third of July BBQs are when you want to have a Fourth of July BBQ but you work the next day, so you celebrate the day before instead.  Or, in my case, you make bad decisions and celebrate both nights and don’t recover until Sunday night.  Whatever.  I digress.  This lemonade rocked.  Everyone who tried it loved it.  Make it.  Double it.  Put it in a huge bowl, and let people ladle it out and party their faces off.  The end!

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xo Sara Lynn

*Song of the Day: Little Dark Age by MGMT

Vanilla + Cardamom Scones with Strawberry Curd

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Yesterday, we had a rare March day with wonderful weather, and it was also the first day in three weeks that I haven’t felt like utter garbage.  I am currently in the midst of the longest sinus infection of my life, but even so, it could not ruin my spirits prompted by warm weather.  And by warm, I mean 45* F.  But, still… the sun was out for a change!  I had planned on spending the day cleaning my house after looking around and realizing that it looks like my closet threw up my entire shoe collection and I have a very impressive herd of dust bunnies breeding in my hallway.  But life is short, and sunny, windless Sundays are rare in March, so I forced myself to put on pants and get out of the house.  I got a coffee and took Bell to run around the dog park, and it wasn’t even muddy!  It was freezing, but every once in a while, the clouds would clear for a minute, and the sun would warm everything up.  The air smelled so good.  I always forget how lovely early spring is until it comes back around again.

Other than toughing it through the freezing-warm weather for as long as I possibly could, I spent the whole day cooking up some new recipes.  I love all the produce that’s out right now, and I’m taking advantage of it for as long as I can.  It inspired me to make some roast chicken with lots of potatoes and fresh herbs and then watch Julie & Julia, because what else would you watch when food is inspiring you?

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Another one of my spring favorites in the produce section is all of the fresh strawberries!  Strawberry shortcake has always been a very Easter-y dessert in my family.  We make our strawberry shortcake with biscuits instead of angel food cake, and I am convinced it’s the only way to even eat strawberry shortcake.  Also, you have to absolutely drench it in whipped cream, it’s a rule.

Like I was talking about last week, I’m trying to take advantage of my very short weekends by getting up earlier and brunching more.  Without some sort of goal, I have the tendency to sleep in and then lay in bed on my phone scrolling through embroidery instagrams for three hours.  SO, instead of scrolling, I’m sconing.  And eggs-benedicting.  And waffling.  If it’s brunchy, I want something to do with it.

But I digress.  This is about scones.  And strawberries.  And mixing it all together to create some sort of strawberry-shortcake inspired scone.  And also adding cardamom, because cardamom + strawberries = lalalala one of the best combos ever!!  Why didn’t I do this earlier, it’s such a good idea?  Cardamom is fairly expensive, but a tiny bit goes a long way, so you’ll definitely notice a little hint of it in these scones.  The strawberry curd is a little extra step, but if you don’t want to go that far, you could always just serve these with jam or chop up some fresh strawberries to throw on top!  These are perfect for Easter brunch, especially because they can be made a day in advance!  Aaaaand they are best served with lots of fresh coffee, obviously.

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Vanilla + Cardamom Scones with Strawberry Curd
Serves 8-16

Ingredients

3 c. flour
1/3 c. sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. ground cardamom
1 1/2 sticks butter, cut in 1/2 in. cubes
1 egg, whisked
3/4 c. buttermilk
1/2 c. whipping cream + more for brushing
2 1/4 tsp. vanilla extract, divided
1/4 c. powdered sugar
1 Tbs. milk or cream

Preheat oven to 375* F.  In a medium bowl, mix flour, sugar, baking powder, baking soda, salt, and cardamom.  Toss very cold butter in the flour.  Using your hands, work quickly to break the butter into the flour until it is pea-sized.  You may have some larger, flatter pieces.

Make a well in the center.  Add the egg, buttermilk, cream, and 2 teaspoons of vanilla.  Mix until just incorporated.  The dough will be sticky.

Turn dough onto a floured surface.  Press into a 1-inch disk.  Cut into 8 sections.  Alternatively, for smaller scones, you could press it into two 1/2 in. disks and cut each of those into 8 sections.  Space on a baking sheet 2 inches apart.  Brush each scone with cream.  Bake for about 25-30 minutes, or until lightly browned.  Remove from oven and let cool.

Meanwhile, whisk the powdered sugar, 1 Tbs. of milk, and 1/4 tsp. of vanilla extract until smooth.  Drizzle over scones.  Serve with curd (recipe below).

Strawberry Curd

1 lb. strawberries, finely chopped
Zest + juice of 1 lemon
1/4 c. sugar
3 eggs
1 Tbs. corn starch + 2 Tbs. water whisked
6 Tbs. butter

Combine strawberries, zest, lemon juice, sugar, and eggs in a saucepan.  Cook over medium heat, stirring frequently, for about 5 minutes, or until bubbling.  Add the cornstarch slurry and stir until mixture thickens.

Remove from heat.  Whisk in the butter.  Cool curd and serve with scones + whipped cream.


xo Sara Lynn

*Song of the day: Let it Happen by Tame Impala

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