It’s going to be a trifecta in Seattle: three day weekend, hot weather + with Labor Day, the unofficial end to summer. At my friend Heide’s bbq last weekend she made me this great cocktail. It is so simple and the perfect summer drink because it reminds me of a yummy creamsicle, which I loved when I was little. What can I say, I’ve always been easy to please. I didn’t, and still don’t really, need any fancy ice cream to make me happy. My favorite frozen novelties are, in order: rocketpop with all it’s sweet and sour goodness, creamsicles and fudgesicles. All you need for this cocktail is the vodka, Pinnacle Orange Whipped, your choice of orange soda and some ice. It’s easy peasy but oh so yummy.
Spiked Creamsicle
makes 2, old fashioned size drinks
1 ½ oz Pinnacle Orange Whipped vodka
1 – 12 oz. bottle or can of orange soda {I used Fanta, made with real cane sugar from Mexico}
ice cubes
Combine ingredients in a small pitcher and stir. Strain into two glasses and serve immediately.
Things are cooling off in Seattle after a warm, warm weekend. Secretly, I’m a little grateful for the reprieve…the heat was draining my energy. So when I went to the market this morning and it was overcast, drizzling and chilly, soup sounded like a good idea for dinner. There’s a little French bakery in our neighborhood that I sometimes have lunch at during the week. Last week their daily soup special was a tomato vegetable soup. It was really good but as I was nearly to the end of the cup I thought something was missing. Decided it was herbs. So I thought I’d make my version of the soup which has a few more vegetables, herbs and a little kick thanks to some hot paprika and crushed red pepper flakes. Together with a grilled sandwich of olive tapenade, roasted red peppers, grilled onions and tons of melted gruyere {think a veggie Philly sandwich}, it was a perfect meal for the waning days of summer. Even if the sun came out and warmed things up a bit at the end of the day.
Roasted Tomato Vegetable Soup
serves 10-12
3 tbsp extra virgin olive oil
2 garlic cloves, finely minced
1 shallot, finely diced
1 large leeks, quartered + thinly sliced
3 carrots, cut into ½” dices
1 large zucchini, cut into ½” dices
2 yellow crookneck squash, cut into ½” dices
3 ears of corn, kernels removed
2 tsp fresh thyme, finely chopped
2 tsp dried oregano
2 bay leaves
¼ tsp hot paprika
¼ tsp crushed red peppers
3 – 14 oz cans of fire roasted diced tomatoes
1 – 28 oz can tomato puree
5 cups vegetable stock
Kosher salt
fresh ground black pepper
¼ cup loosely packed fresh basil leaves, chiffonade
In a large soup pot with a thick bottom, heat the oil over medium heat. Add garlic, shallot, leeks and carrots. Cook until just soft, making sure not to brown; about 5 minutes. Add zucchini, squash and corn kernels; cook 5 minutes, stirring occasionally. Add thyme, oregano, bay leaves, paprika, and crushed red peppers. Stir and cook for an additional minute or until herbs are fragrant. To the pot, add the diced tomatoes, puree and stock. Stir to incorporate. Bring to a boil and cool for 2 minutes. Reduce heat to a simmer. Salt and pepper to taste. Cover and let simmer for 20 minutes. Serve topped with a sprinkling of basil leaves.
veehive 