TILL Vodka Farm to Cocktail Popsicles

I was asked by Carusele to participate in the #PrideDistilled campaign, sponsored by TILL Vodka. Although I have been compensated, all opinions are my own.

At this point of summer, the heat is scorching, and I think we are all looking for a good way to cool down. I thought I would get a little creative and make a unique farm-to-cocktail experience in the form of adult popsicles.

In order to keep the farm-to-cocktail theme authentic and true, I decided to use TILL Vodka in my popsicles. TILL Vodka is a premium spirit crafted and distilled here in the Midwest, that uses the finest local ingredients, like premium Kansas wheat.

Whether you use it in the recipes shown below, or craft your own cocktails with it, you will notice its crisp smooth finish that will make you proud to serve it to your friends and family.

For this recipe, I used seasonal fruits and vegetables purchased from my local farmers market. I stopped by the Green City Market and Wicker Park Farmers Market where I found farm fresh peaches and blueberries from Mick Klug Farms and tomatoes from Nichols Farm.

Peach Blueberry Popsicles
Makes 6 popsicles

Ingredients
2 cups water
3 oz of TILL Vodka
2 medium peaches diced
½ cup or 30 blueberries
2 tablespoons of raw local honey
2 Tablespoons of fresh lemon juice
Optional: Thinly sliced peaches to add into the mixture

Preparation
Combine the water, TILL Vodka, peaches, honey, lemon juice in the blender and puree until smooth.
Pour the mixture into the popsicle molds, add blueberries and peach slices and freeze for about 1 hour.
Add the popsicle sticks to the molds, return to the freezer for an additional 6 hours or overnight.

Bloody Mary Popsicles
Makes 6 popsicles

Ingredients
2 large ripe heirloom tomatoes
2 oz. TILL vodka
1 oz. fresh lemon juice
1 teaspoon of hot sauce
½ teaspoon freshly grated horseradish
Sea salt and freshly ground black pepper

Preparation
Puree the tomatoes in a blender until smooth, about 1 minute.
Strain the puree through a fine-mesh strainer into a bowl and discard the solids. 
Stir in the TILL vodka, lemon juices and horseradish. 
Add the hot sauce and season with salt and pepper.
Pour the mixture into the popsicles molds and freeze for about 1 hour.
Add the popsicle sticks to the molds, return to the freezer for an additional 6 hours or overnight.

I hope you enjoy these adult popsicle recipes using TILL Vodka. 

Make sure to check out their social media links listed below for more information about TILL Vodka:

https://www.facebook.com/tillvodka

https://www.instagram.com/tillvodka/

https://twitter.com/tillvodka

https://www.pinterest.com/tillvodka/

I was asked by Carusele to participate in the #PrideDistilled campaign, sponsored by TILL Vodka. Although I have been compensated, all opinions are my own.

Turnip Fries

This morning I stopped by the Wicker Park Farmers Market with my boxers, Stanley "Pup" and Nelle. We arrived at the market around closing time, so we were only able to shop at the Nichols Farm stand. I bought radishes, mizuna, tuscan kale, shelling peas, fingerling potatoes, squash and their blossoms...... and of course TURNIPS! 

Did you know that eating one medium turnip will provide over half of your daily vitamin C needs?

Turnip Fries 

ingredients
2 turnips, washed and peeled
Olive Oil
Fresh ground pepper (season to taste preference) 
Kosher Salt (season to taste preference) 

preparation

Preheat oven to 425 degrees. Cover a baking sheet with a split mat, parchment paper or foil. Using a sharp knife, cut the turnips into equally sized fry pieces. Layer the turnips on the lined baking sheet, drizzle with olive oil and seasonings. Mix well. Bake for about 30 minutes, making sure to toss after 12 minutes, so that they bake evenly. Once baked, remove from oven, and serve with some ketchup. I love Red 78  all natural ketchup and it is made here in Chicago! 

A Girl and her Juice: Watermelon & Lime Juice {Cleansing & Detoxing}

As watermelon is in season, I picked some up at my local farmers' market, Green City Market, to make a detoxifying juice. Watermelon is 92% water by weight and it helps the body flush out toxins, especially in the liver and kidneys.  Due to my daily environmental toxin intake and dining out at new restaurants accompanied with wine pairing, my liver and kidney work extra hard for me. I have to take extra steps to cleanse, restore and balance my body whenever I can.  When I am not attending tastings, I am always eating and cooking with local and seasonal ingredients.  Juicing has became a daily activity in my household which helps me to stay healthy as a food blogger/food socialite. 

ingredients 

2 cups of 1" slices of watermelon 
1 juice of a lime, peeled 

preparation 

Using my Breville juicer, I put the watermelon and lime through! Easy as 1-2-3! 

Grilled Fava Beans

Fava beans are now in-season at the farmer’s market.  They remind me of my father, as he is a fava bean addict.  He usually prefers them steamed, but this weekend for Father’s Day, I’ve decided to serve them up a new and fun way for him to enjoy… grilled.  That’s right, grilled fava beans!  The fat pods uphold perfectly on the grill, and one can simply pop the beans out of the pods straight into your mouth.  It is the perfect appetizer for a BBQ, especially for a great Father’s Day. 

ingredients

2 lbs of fava beans, rinsed

3 Tablespoons Extra Virgin Olive Oil

One lemon, halved

Sea Salt and Fresh ground pepper to taste

I served mine with some homemade chimichurri.

preparation

Preheat your grill to medium high heat. In a large bowl, toss the fava beans with olive oil and season to taste with salt and fresh ground pepper.  Make sure the fava beans are coated evenly.

Transfer the fava beans and lemon directly on the grates of the grill and cook, turning occasionally, about 5-6 minutes per side or until charred.  Remove from grill and put the fava beans on a serving dish. Squeeze the grilled lemon onto the fava beans.  They are now ready to dip in the chimichurri and pop the beans out of shells directly in your mouth.  Enjoy!

Farmer's Market Taco: { Grilled Asparagus, Brunkow Cheese, Pickled Red Onion Tacos with Ancho Chile Sauce }

Asparagus is in-season, and I purchased mine from Mick Klug Farms at Green City Market. In addition to asparagus, one of my favorite finds at that market is the Brun-uusto Baked Cheese from Brunkow's. You can throw this cheese on the grill and the magic happens. I thought what a great idea to combine the two into a farmer's market taco creation. The inspiration came from from Chef David Dworshak at Takito Kitchen in Wicker Park. They also use the Brunkow Cheese in a home made taco along with veggies.  Those are REALLY great, but I was hoping to create my version using only seasonal and local ingredients straight from the the farmer's market to my table.  It turned out great... enjoy!

I paired this dinner with a bottle of Lagoon Hill,  Sauvignon Blanc, a personalized wine delivered to my doorstep from Tasting Room by Lot 18. I recommend you try the wine tasting kit; it's only $9.99. 
It's simple and fun!  I tasted... I rated.... and Tasting Room's WinePrint technology personalized the wines that suit my palate! I am so relieved to be part of this program because now I don't have to settle or attempt to choose wines at the store, all the bottles that are delivered to me are just right! 

 Via 

Ancho Chile Sauce

ingredients

2 ancho chile pods, seeded and stemmed
1 chipotle chile or 1 tablespoon sauce from 1 can chipotles en adobo
1 small yellow onion, finely sliced
2 garlic cloves, grated 
1 tablespoon olive oil 
1 tablespoon apple cider vinegar 
2 teaspoons dried oregano, preferably Mexican 
2 teaspoons of fresh lime juice from about 2 limes 
1 cup, water 
2/3 cup Mexican crema or sour cream 
Fresh ground pepper and kosher salt to season 


preparation 

Heat the ancho chiles in a sauté pan over medium high heat, turning occasionally for about 3 minutes or until toasted. Place the ancho chile in a bowl with the hot water. I use my electric water kettle to achieve the perfect water temperature. You can also heat the water in a microwave safe bowl for 1 minute.  Let it steep until the ancho chiles are softened. 

Using the same saute pan, heat 1 tablespoon of olive oil over medium high heat adding the onions; cook for about 6 minutes or until translucent, soft and lightly browned. Add the garlic and oregano, cook for about 30 seconds and the vinegar, chitople chile and cook for about one minute. Transfer this mixture into a blender along with the ancho chiles, crema (sour cream), and lime juice. Pulse  until smooth and blended. Season to preference with fresh ground pepper and kosher salt. If you can't buy ancho chile, just omit that preparation and make chipotle sauce! 

Grilled Asparagus Taco 

ingredients 

2 - 2 1/2 lbs of asparagus, bottoms trimmed 
1/2 teaspoon olive oil 
Fresh ground pepper and Kosher salt 
1 block of Brunkow's Brun-uusto Original Baked Cheese
1 package of corn tortillas
 (I used freshly delivered Atotonilco tortillas)
Pickled red onions 
Fresh Cilantro leaves 
Lime wedges 

preparation 

Toss and coat the asparagus in olive oil and season with Kosher salt and fresh ground pepper.  Make sure your grill is cleaned and gently wiped down with olive oil. Heat your grill or  indoor grill pan to medium heat. Grill the asparagus for 7-10 minutes, until charred and fork tender. Turn the asparagus every few minutes so they cook and brown evenly. Remove from heat. Cut into 1-inch segments. While the asparagus is on the grill, throw your block of Brun-uusto on  the grill too and cook to your melted preference. 

To plate tacos, double stack your warmed tortillas. Spread the ancho chile sauce on tortilla, divide asparagus and cheese between the tortillas. Top with pickled red onions and cilantro. Serve immediately and garnish with lime wedges.  Enjoy! 

Squash Blossoms Stuffed with Goat Cheese

Happy Meat Free Monday!  Every summer, I obsess about squash blossoms. I bought the squash blossoms from Nichols Farm at the Wicker Park Farmers Market.

These blossoms are so delicate, yet delicious and savory in so many forms. I decided to stuff them with goat cheese and pan-fry them in a light batter to a golden crisp perfection. It's time consuming to prepare and stuff the blossoms because you MUST handle the flower carefully. You have to remove the pistil from the center of the flower without ripping the petals. I found it best to use your kitchen or herb scissors to cut off the pistil because by ripping it out one might ruin the flower. Whenever you buy squash blossoms, remember to use them the as soon as possible (within 1 day). 

ingredients

8-10 squash blossoms, pistil removed 

1 egg, slightly beaten

1/2 cup of breadcrumbs

1/4 cup of goat cheese, crumbled

Olive oil for frying 

Kosher salt & fresh ground pepper to taste 

preparation

In a bowl, slightly beat the egg.  Prepare breadcrumbs on a plate. Feel free to add flour, cornstarch or beer to the breading process. I prefer to use just herb-flavored breadcrumbs because the blossoms are so delicate.  Add about a teaspoon of crumbled goat cheese to each blossom and twist the top of the flower tighten and enclose.  Dip each goat cheese stuffed blossom in egg and than in the breadcrumbs.

Heat about an inch of olive oil or other oil in a frying pan over medium high heat.

Carefully place each blossom in the hot olive oil and fry until golden crisp on both sides (several minutes per side). Remove and drain on a paper towel. Season with salt and fresh ground pepper. We enjoyed dipping the stuffed blossoms in some of your favorite hot sauce. Delish! Enjoy!