Food, Dessert and Drink of the Month

Grilled Chicken with Coconut-Lime Slaw

Blue Berry Sour Cream Coffee Cake

Quarantine Baking

INGREDIENTS • 8 small chicken cutlets • Kosher salt and pepper • 1 lime • 3 tbsp. coconut milk • 1 tsp. sugar • 1/2 tsp. fish sauce • 1 lb. red cabbage, thinly sliced • 2 scallions, cut into matchsticks • 1/4 c. cilantro

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Directions

Brother Garrett Miller

Sparkling White Peach Sangria All right, people — we’re in the thick of summer, so it’s time to belly up to the bar for some ice-cold sangria with ripe

1.Heat grill to medium-high. 2.Season chicken with salt and pepper.

Grill, turning once, until just cooked through, about 3 minutes. 3.Meanwhile, zest lime into small bowl and reserve. Squeeze 1 tablespoon juice from lime into large bowl. Add coconut milk, sugar, and fish sauce. Whisk until sugar dissolves, then toss in cabbage and scallions until evenly coated. 4.As soon as chicken comes off grill, sprinkle with lime zest. Divide chicken and slaw among serving plates. Sprinkle cilantro over slaw and serve.

Nutritional Information (per serving): About 215 calories, 6 g fat (3 g saturated), 31 g protein, 270 mg sodium, 11 g carbohydrate, 3 g fiber

Ingredients:

• 1 cup butter, softened • 2 cups white sugar • 2 eggs (brown eggs – room temp.) • 1 cup sour cream • 1 teaspoon vanilla extract • 1 cups all-purpose flour • 1 teaspoon baking powder • ¼ teaspoon salt • 1 cup fresh or frozen blueberries • ½ cup brown sugar • 1 teaspoon ground cinnamon • ½ cup chopped pecans • 1 tablespoon confectioners’ sugar for dusting

Directions:

• Step 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch Bundt pan. • Step 2 In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream and vanilla. Combine the flour, baking powder, and salt; stir into the batter just until blended. Fold in blueberries. • Step 3 Spoon half of the batter into the prepared pan. In a small bowl, stir together the brown sugar, cinnamon and pecans. Sprinkle half of this mixture over the batter in the pan. Spoon remaining batter over the top, and then sprinkle the remaining pecan mixture over. Use a knife or thin spatula to swirl the sugar layer into the cake. • Step 4 Bake for 55 to 60 minutes in the preheated oven, or until a knife inserted into the crown of the cake comes out clean. Cool in the pan over a wire rack. Invert onto a serving plate, and tap firmly to remove from summer fruit.

Ingredients:

• 2 to 3 medium white peaches, sliced, divided • 3/4 cup peach or apricot brandy • 1 (750-ml) bottle Moscato wine, such as 7 Daughters, chilled • 1 liter peach seltzer water, such as

Seagram’s Sparkling White Peach, chilled Ice

Directions:

• Place 3/4 of the sliced peaches and brandy in a pitcher and gently muddle. Add the Moscato and seltzer water and stir to combine. Pour into ice-filled glasses and top with a couple of fresh peach slices.

Link: https://www.thekitchn.com/4- ingredient-pitcher-drink-recipesparkling-white-peach-sangria-the-10- minute-happy-hour-174445