Opal Basil Mojito Mocktail
Opal basils are probably one of the herb that stands out the most in our summer garden. It is easy to grow and with its own beauty offers such a delicate and profound flavor. Our weather here in Colorado, will start changing to autumn before we know it and with so plenty of opal basil, we wanted to try it in a summer mocktail, we call:
Yields 2 refreshing drinks
4 wedges of lime
About 6 leaves of opal basil (more if you prefer a more intense basil taste)
2 tablespoons simple syrup (or more to taste)
2 cups lime or lemon flavored sparking water
Basic Simple Syrup Recipe
1 cup Water
1 cup sugar
Warm water and add sugar. Stir until sugar is dissolved. Place in a clean mason jar and refrigerate for about one month.
Cut the skin off the 2 lime wedges and with opal basil, beat lightly in a mortar and pestle. Poor in a shaker and add the simple syrup. Shake for about 30 seconds to a minute depending on how concentrated you would like these flavors. With strainer attached to the shaker pour equal parts of this mixture in two glasses filled with ice. Add sparkling water and stir. Garnish with the remaining lime wedges, and enjoy.
Acorn Squash Sweet Bread
A friend recently brought me tons of acorn squash that she was unsure what to do with. I thought to surprise her and made this delicious bread as a gesture of my appreciation.
Enjoy! Rev. Farmer O
Acorn Squash Sweet Bread
2/3 cup all-purpose flour
1/4 cup whole-wheat pastry flour
1/4 cup tapioca flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon salt
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
3/4 cup acorn squash puree,
1/4 cup sugar
1/4 brown sugar
1/4 cup honey
1/4 cup walnut oil
1 large egg
1 large egg white
1/2 cup toasted pecans
- Preheat oven to 350 °F. Lightly oil and flour a 9-by-5-inch loaf pan.
- Combine all-purpose flour, whole-wheat flour, baking powder, baking soda, cinnamon, ginger, nutmeg, salt, allspice and cloves in a medium bowl until combined.
- Beat squash puree, sugars, honey and oil in a large bowl with an electric mixer at medium speed until smooth, about 1 minute or so. Beat in egg and egg white. Turn off the mixer, add the dry ingredients and beat at low speed until combined about 90 seconds. Scrape into the prepared loaf pan.
Bake the bread until lightly browned and a toothpick inserted into the center comes out clean, 45 to 50 minutes. Cool in the pan for 10 minutes, then turn out onto a wire rack and let cool for 30 minutes more. Serve warm.
Tip: To make your own squash puree, halve and seed one medium acorn or butternut squash. Place, cut-side down, on a lightly greased baking sheet. Bake in a preheated 375°F oven until soft, about 50 minutes. Cool, then scrape out the flesh with a fork. Or you can use frozen (thawed) or canned squash puree. Many types of winter squashes are plentiful in the autumn season. Find them in the produce market or at late-run farmer’s markets.