RECIPE: INA GARTEN'S ICED HERBAL TEA

I MADE INA’S ICED HERBAL TEA AND I LOVE IT!

I recently made the Barefoot Contessa Ina Garten’s Iced Herbal Tea and it is so good. As a southerner with an affinity for iced tea, I do occasionally make iced tea with Earl Grey or Constant Comment, so I thought this was worth a try. It is a perfect summer drink and even a nice “mocktail” option when you need one. I topped it with a bit of club soda to brighten it up. That makes it feel more like a cocktail. Here is Ina’s recipe:

ICED HERBAL TEA

INGREDIENTS

4 Celestial Seasonings Lemon Zinger tea bags

4 Celestial Seasonings Red Zinger tea bags

4 cups boiling water

4 cups pure apple juice

DIRECTIONS: Steep the 8 tea bags in 4 cups of boiling water for about 10 minutes. Discard the tea bags. Combine tea with the apple juice and refrigerate until cold. Serve over ice. Top with a splash of club soda, if desired. Garnish with lemon wheel.

RECIPE: SQUASH CROQUETTES

If you have a vegetable garden, chances are you will have a huge crop of yellow squash. Growing up, my mom found creative ways to use it; one of the most popular was squash croquettes. Almost everyone I grew up with remembers ordering squash croquettes at the Pioneer Cafeteria in Roebuck. It was one of the few places we would go out to eat as a family. It was an upscale (meaning there was a waterfall feature in the middle of the room) meat and three steamtable restaurant where you would go down the line with a tray and select a meat and three vegetables. Of course, vegetables could be anything from Jello to mac n cheese… but you could bet that just about every diner would order the squash croquettes if they were available.

Here is the recipe for those famous Pioneer Cafeteria squash croquettes; my mother’s recipe is very similar. I hope you make them, and they become one of your own summer favorites.

PIONEER SQUASH CROQUETTES

NGREDIENTS

2 pounds choice yellow squash (about 6 medium squash)

1 cup yellow onion, minced

1 stick margarine

1 cup (2 sticks) butter

4 eggs, well beaten

2 cups white bread crumbs, plus more for rolling

1 cup cornbread crumbs

1/2 tablespoon salt

1/2 teaspoon black pepper

1/2 teaspoon granulated sugar, optional

1/2 cup vegetable oil, for frying

DIRECTIONS:

Cut squash into slices about 1/2-inch thick. Add to a pot of water, making sure to just cover the squash. Bring to a boil, reduce heat, and then cook until fork tender. Allow to drain thoroughly for 3 hours in the refrigerator. (Note: If you are in a hurry, you can pile the squash onto a large, clean square of cheesecloth and twist to get rid of the excess water.)

Sauté onions in a saucepan with margarine until brown. Cool.

Place drained squash in a large bowl. Add the cooled onions and all the remaining ingredients except the oil and the reserved breadcrumbs, mixing well. 

Shape croquettes using a #12 ice cream scoop. and roll them in the reserved breadcrumbs.

Fry in oil heated to 350° until golden brown. Drain off excess oil on paper towels. 

RECIPE: OLD SCHOOL LEMON ICEBOX PIE

OLD SCHOOL LEMON ICEBOX PIE

Yield: 1 (9-inch) pie

Note: The pie must cool at least 5 hours before topping and at least 1 hour more before serving.

Graham Cracker Crust:

1 1/2 cups finely ground graham crackers

6 tablespoons unsalted butter, melted

1/4 cup granulated sugar

Pinch fine salt

Filling:

1 teaspoon lemon zest

3/4 cup freshly squeezed lemon juice (6-7 lemons)

1 (8-ounce) block cream cheese, room temperature

1 (14-ounce) can sweetened condensed milk

Topping:

1 1/2 cups heavy cream

1/2 cup Confectioners sugar

1/4 teaspoon vanilla extract (optional)

DIRECTIONS:

Preheat oven to 350ªF

For the Crust:

Add dry crust ingredients to a bowl. Add melted butter. Mix together until it has the consistency of wet sand.

Add the mixture to an ungreased 9-inch pie plate. Press the mixture evenly onto the bottom and sides of the pie plate. Place a sheet of parchment over the crust and use the bottom of a jar, glass, or another pie plate to help you pack the crust so it holds its shape.

Bake at 350ªF for 10 minutes. Remove and allow to cool completely before filling.

 For the Filling:

In a large bowl, add the zest, lemon juice, cream cheese, and sweetened condensed milk. Beat together until well combined.

Pour the mixture into the prepared pie crust. Refrigerate for 5 hours or until completely cold and the filling is set.

 For the Topping:

Beat the whipping cream together with the sugar until it forms soft peaks. Add the vanilla and beat to stiff peaks but take care not to overheat. Add to the top of the pie and chill at least 1 hour more prior to serving.