Berry Boozy Arnold Palmer

Cheftovers is expanding into cocktails!  And if this first one is any indication of what I’ve got shaking and stirring around in my little head, happy hour is gonna be great this summer. 

Who doesn’t love an ice cold Arnold Palmer in the summer?  For those unfamiliar, this traditional summer drink is a half-and-half mix of iced tea and lemonade.  Cool and refreshing, it’s one of my favorites.  So I decided to give it a new twist and turn it into a “cooler.”  In summers past, I’ve been introduced to a few varieties of iced tea vodkas, Firefly Vodka is my pick.

Firefly-vodka

Now this wouldn’t be a Cheftovers cocktail without a leftovers element.  I like a little splash of fruit in both my lemonade and my iced tea.  And it just so happens that I had a boat load of frozen berries in my freezer.

frozen-blackberries

I like to toss them in there when I get BOGO pints or when they’re getting too ripe.  Don’t toss ’em, freeze ’em!  I thought I’d substitute frozen cubes of fruit for ice cubes, so as not to water down the drink and add that subtle fruit flavor I was after.

frozen-raspberries

I tossed what I found in the freezer, (a mix of blackberries, strawberries and raspberries) into the blender, then added about a tablespoon of honey, some water, a squeeze of lemon juice from a single wedge, and a generous splash (like a 1/4 cup) of limoncello (an Italian lemon flavored liqueur).

blended-frozen-fruit

I blended it until smooth, then poured the mixture into ice cube trays to freeze.

berry-ice-cubes

When those were good to go, it was time to bust out the shaker.  Staying true to the original Arnold Palmer recipe, I mixed one part Firefly sweet tea vodka with one part lemonade, added some ice cubes to the shaker and did the “it’s almost happy hour” dance to shake it all up and chill the mixture.

berry-ice-cubes

I poured the iced tea vodka/lemonade over the berry ice cubes, and garnished it with a sprig of mint for a classy touch.  Cheers!

For another (and less sweet) take on this drink, try lemon flavored vodka (like Absolut Citron), and unsweetened ice tea.  What are you mixing up for your patio parties?  

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Black Friday Breakfast- Overnight French Toast

Since I work with leftovers, Thanksgiving is pretty much my Super Bowl.  (see previous posts on The Pilgrim Pocket, and 5 Better Things to do with Thanksgiving leftovers) And I know, I know….the last thing you want to do on the day after Thanksgiving is cook.  But as I’ve mentioned before, I hate wasting food…especially food that I, or someone from my family, have put so much time and love into.

I also have the unfortunate luck of working on Black Friday (no, I’m not in retail!) So I whipped together an overnight French Toast with some of the Thanksgiving Day remnants to help me get out the door quicker, fuller and help out my husband who has a special “daddy day” planned with his daughters.

My inspiration was a Ziploc bag full of leftover “Monkey Bread” we were sent home with after stop one on Thanksgiving.  If you’re not familiar, it’s a bundt pan of guilty pleasure made with biscuit dough, butter and sugar.  A friend of mine challenged me to make French Toast with it.  I recalled an overnight recipe I’d made before from the The Yummy Mummy Kitchen by Marina Delio.  Of course she uses fresh French bread, but I didn’t see why this couldn’t be adjusted.

I pulled apart the “monkey balls” and placed them in a single layer in a greased baking dish.  Then, I took some blackberries from my produce drawer and the remainder of the homemade cranberry sauce from the day’s feast and filled in the gaps.

making black friday breakfast

I whisked together a couple of eggs, some vanilla and added whole milk.  But here is where you could use some of the massive amount of half and half you bought for the coffee you served with pumpkin pie, or the rest of the heavy cream you purchased for your potato recipe.  Use what you’ve got!  (I also left out the syrup that the original recipe calls for, as there’s already so much sugar on the monkey bread) I poured the mixture over the bread/berries then covered it with plastic wrap and left it in the fridge overnight.  (if you’re in a hurry, try doing it without the “overnight” element…and let me know how it turns out! I’m curious myself)

Black Friday morning, I melted some butter, added brown sugar and some crushed walnuts and sprinkled that mixture on top.  Here’s another good place to use leftovers, like pecans you have from the pecan pie you made.  I placed in a 375 oven for about 40 minutes.  Top it with syrup, and enjoy!

What do you have leftover from Thanksgiving? I am looking for inspiration and another challenge!!