Summer just calls for a nice iced cocktail. While I typically go for bourbon straight or in cocktails fit for Fall, I was excited to try creating a tasty Summer recipe of Bourbon Peach Tea featuring Makers 46 Bourbon. I was sent a bottle of Makers 46 for purposes of creating a recipe to share with readers. All opinions are my own. For more information about my sponsored content please visit my policies page.
Over the Fourth of July weekend we hosted our annual low country crab boil. The Southern speciality just called for a sweet tea beverage to be served alongside it. Peach Tea is my favorite sweet tee, the vanilla and spice notes of Makers 46 just makes it even better.
First off, yes, you can just add bourbon to your favorite peach tea. However, the below concoction is a little bit more concentrated and would be good over ice or as a cocktail straight up.
Optional: Rim your glass in raw sugar. I chose not to do this because it was sweet enough for me, but it would be tasty and beautiful touch whether served over ice or straight up!
I used the Lipton Iced Tea bags that are family size, though you could use any black tea bags that you like. I did 5 tea bags for 32 oz of boiling water to make my concentrated tea. Once the bags steeped for 8 minutes I pulled them out and let the tea cool before using in my cocktail.
Combine 1 16 oz bag of frozen peaches, 2 cups water, and 2 cups sugar in a saucepan over medium heat. Cook, stirring occasionally, until all the sugar has dissolved and the peaches begin to break up. Smash peaches into the mixture. Strain mixture using a fine mesh colander over a pourable container. Store the peach syrup in a sealed container in the fridge for up to two weeks.
The Portland Bloggers, a local bloggers meet-up group and resource, hosted a Valentine’s Day brunch potluck this past month. We were happy to have decoration supplied by Minted.Com and tasty mimosas with Santa Margherita Wines. All thoughts and opinions are my own. To see my sponsored posting guidelines please visit my policies page. Thank you to Jennifer Landers for helping us find a swanky venue and Suzannah Stanley for these fab photos!
When you live in Portland you tend to come around to the amazing-ness that is B-R-U-N-C-H. You see, it may have to do something with the rain and the grey skies or perhaps it is the laid back nature of this town… but, getting up early in the morning and heading out to breakfast really is just not our thing. Yes, it happens. Yes, there are people that seem to make it out of the house before 10 AM. Those are the people who get to walk right in and sit down for a tasty meal with no wait.
The rest of us, well, we do brunch and we do it hard. We have some of the most amazing restaurants out there creating brunch menus just for us. Heck, even the amazing Gregory Gourdet of Departure (you may know him from Top Chef) is getting into some brunch mischief with a pop-up brunch feature this Easter. Personally, I love brunch. There is something about the perfect mix of sweet and savory breakfast food paried with a breakfast cocktail all while fully rested. My love of brunch is one of the many reasons why we decided our recent Portland Bloggers meet-up was going to be a brunch potluck. One of the other reasons is that brunch is perfect for a potluck.
There was such a great variety of foods and treats. I love brunch foods for potlucks because they can be savory or sweet. Great brunch potluck foods include mini bagels with cream cheese, quiches, muffins, waffle bites, deviled eggs… the list goes on and on! And for this particular brunch, because we hosted the party near Valentine’s Day, there were a lot of sweet treats on top of the great brunch foods.
One of my favorite parts of any party is the beverage choices. Because we were having a brunch, we felt mimosas were a must! Santa Margherita wines sent us some of their Prosecco to try out. The crisp Santa Margherita Prosecco was stationed in a ice bucket ready to pair with either orange juice, peach puree, or strawberry puree. My favorite pairing was with the peach puree because the lightly tart taste of the Prosecco brought out the bright and juicy flavors of the peach. We also had plenty of sparkling water to pair with the juices to round out our beverage selection.
We decorated the meeting space using Minted’s Party Suites. Seriously, such an easy and beautiful solution to party decor. You simply pick your suite, customize and purchase and then a neat little party package comes to your door complete with custom items, paper straws, plates, and napkins! We chose the Valentine’s Ombre Love Party Decor in the Perfect Party package. The mini note cards made for perfect labels for the food for the potluck. The banner is such great quality of paper that I’ll be keeping it to use over and over again at upcoming Portland Blogger meet-ups.
I go on and on about potlucks like they are the butter to my bread… but, heres the thing, hosting parties can be quite expensive. Going out to eat and be expensive. Heck, even a drink or two at a bar can break the bank at times. Hosting events potluck style gives everyone the opportunity to gather together to enjoy a meal while not sticking one person with the check. I love the laid back feel of potlucks. I enjoy getting to try the items that other people bring. To be perfectly honest, in the end, I love not paying for everything. Cheers to whoever invented the very first potluck—those cavemen and women who all came to the table with something to share. Cheers also to the awesome guests that came to this potluck. They brought their A-game in the food and networking departments!
I’m not gonna lie… sweet, romantic meals and moments with my husband are a lot harder to come by now that we have both a toddler and an infant. We try to steal moments of romance where we can, including the small time after bedtime where we are still awake and the baby is still sleeping. Whipping up this sweet, utterly romantic and easy fondue is made super simple by pourable fruit.
Yes, you can make your own pourable fruit by macerating fruit and smashing it up… but, that takes TIME people! Time is absolutely of the essence right now. I’m taking advantage of this no fuss and super yummy product to steal back moments in the day that would have been spent in the kitchen working and now I’m able to spend them dipping things in deliciousness. It is a good trade off, especially since I still get to enjoy the Oregon berries that I love so much.
This dessert can be made for a crowd (as I have in the pictures above) or for two by just changing up the quantities of dippers and pouring just a tad less of the dips. I can’t even call this a recipe as you are simply assembling the platter!
Please note that this dessert is entirely flexible and can change according to your tastes.
There really couldn’t be anything more simple than this dessert. The only thing you have to prepare at all is the chocolate dip and it is as simple as slowly heating your cream and adding your chocolate to melt.
Assembling this desert is super simple. You only need to cut and put dippers on a platter and fill small bowls with the pourable fruit.
Microwave: Heat your cream in the microwave careful not to boil the liquid. I heat it in 15 second bursts for about 1 minute. Every fifteen seconds I give it a little stir. After the cream is heated add in your chocolate and let it sit for a bit. Stir to incorporate. If the chocolate didn’t all melt go ahead and put back in the microwave for short bursts of 15 seconds until melted. Chocolate burns easily, so the short bursts of heat is needed to not burn the chocolate.
Double Broiler or Heat Proof Bowl Over Simmering Pot of Water: Heat your cream in the top bowl, stirring occasionally. Once cream is at a slow simmer (do not boil!) take off the heat and add in the chocolate. Let the mixture sit for a moment. Once you see the chocolate starting to melt. Stir until incorporated. If chocolate doesn’t completely melt, put on heat for just a moment more, stirring the whole time.
Finally, pour your fondue chocolate mixture into a bowl and serve. The fondue mixture will harden without heat. You can always put the chocolate into a fondue pot, (this tealight warmer (aff link) is a great little fondue pot for a simple chocolate fondue) or extend the time for the dippers by pre-heating your bowl before adding the chocolate.
Dipping items into the fruit puree breaks up this fondue dessert and makes it feel a lot less heavy than a traditional fondue. It is an absolute pleasure to the tastebuds!
Pick up pourable fruit with actual Oregon grown berries in your freezer section at the grocery store. Visit the Oregon Fruit website to use the product search feature to see where you can pick some up locally. I found mine at the local Fred Meyer, but Portland area has several different grocery stores carrying the Pourable Fruit product. Or, you can also order pourable fruit in cases (aff link) from Amazon and pop into your own freezer to be used when you need it! Find out more about Oregon Fruit Products and their pourable fruit by visiting their website OregonFruit.Com.
Thank you to Oregon Fruit Products for sending me a complimentary sample of the pourable fruit — I’ve bought several more since!