If you want to mix it up even more, you can swap the vodka for rum. The extra spike of pineapple juice makes the drink extra fruity with a tropical tinge. It’s just what you’ve been looking for if you’re tired of your ho-hum vodka-cranberry Cape Codder. The cocktails got a revamp in the 1960s, and by the 1970s the Bay Breeze became a popular vodka cocktail. Soon after the cran-everything push, the Health Department declared cranberry crops were contaminated with toxic herbicides and therefore unsafe for consumption.Ĭranberry juice as a mixer was not to be forgotten, though. After all of the Cranberry Growers Association’s shaking and stirring, the marketing campaign was ultimately a flop. There’s the Sea Breeze (grapefruit juice, cranberry juice and vodka), the Cape Codder (cranberry juice, lime juice and vodka) and, of course, the Bay Breeze, which is made with cranberry juice, pineapple juice and vodka. Hence, a family of cocktails under the “Breeze” name were born. They were looking for a way to sell more cranberry juice in the late 1940s, and turned to cocktails to push their product. Whether you are going all veggie or are creating your meal around fish, fowl or what have you, if executed with care, you can have everything ready at the right time - and stay out of the kitchen, too.The Bay Breeze came into existence thanks to a marketing campaign by Ocean Spray and the Cranberry Growers Association. There is nothing worse than heating the house up on a hot summer day when you don't have to and grilling my entire meal outside is a great way to avoid doing just that. If you have sub-par peaches - peaches that are hard or just not sweet enough - grilling them with a little sweetener, as I mention in the recipe options below, will take them to new heights.Īs summer really comes on, the weather gets warmer and the air more humid, our gas grill becomes my best friend. If your peaches are perfectly ripe and sweet, you need only a little oil to prevent them from sticking to the grill as you cook them. Grilling brings out the sweetness and caramelizes the natural sugars in the peaches. Want more great food writing and recipes? Subscribe to Salon Food's newsletter, The Bite. These three summer fruits make me so happy and grilled peaches with vanilla ice cream on a balmy summer evening is so good that it can bring about a near spiritual experience. Strawberries in the spring, peaches in the summer and fresh figs in July are what I believe make the world go around. With all the fruit coming in, dessert is a breeze.
Once they are piping hot, I drain off the water and add butter to the pan, along with the aforementioned optional fresh lime juice and allow the corn to marinate while I finish up another dish or set the table. I place the shucked ears inside and turn them a few times as they steam-boil. As I am generally only cooking for two, I changed their method a bit by using a large covered skillet filled just halfway with salted water. My mom and grandmothers boiled it in a big pot of salted water. It is delicious.īut there are better ways - or as my mother would say, more civilized ways - to prepare it. Plate it with butter, salt and pepper - and that's it. In a pinch, I wrap a fresh-shucked ear in a wet paper towel and microwave it until it is too hot to handle. You can even go a step further with some ground cumin and a light sprinkling of cayenne if you want to add fresh corn on the cob to your Taco Tuesdays. Butter really is a must, but a little coconut oil mixed in can add another layer of flavor if, like me, you enjoy changing things up now and again. I doubt my mother or my grandmothers would have approved, but I like to add fresh lime juice and even a bit of lime zest to the butter, salt and pepper combination that I slather on corn. In perfect rows, the small, almost white kernels, filled with creamy milky juice makes the best creamed corn you ever tasted, but eaten straight from the cob prepared simply with butter and a dusting of salt and pepper is mighty hard to beat. If you've never bitten into a fresh-shucked, piping hot, butter-drenched ear of Silver Queen (my all time favorite), Devotional or Silver King corn, you haven't lived. I especially look forward to the sweet corn. These elevated, sweet-but-not-too-sweet strawberry and rhubarb shortcakes taste just like summerįrom small, unmanned road side stands at the edge of a yard where you serve yourself and put your money in a honor system cash box to family-owned, multi-generation, large commercial farms with markets on site, there is a munificence of fresh local produce available on just about every corner.
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