Bubbly french cocktail

Ingredients

• 1 tablespoon lemon juice
• 1 oz vodka
• 1 teaspoon superfine sugar
• Champagne or Spanish Kava
• 1 marachino cherry
• orange or lemon twist

Instructions

Pour the lemon juice, vodka, and sugar into a cocktail shaker with ice cubes.
Shake well, strain into a champagne flute and top with champagne and garnish with a maraschino cherry and an orange or lemon twist.

Spiced diospyros

Ingredients

• ¼ ripe hachiya persimmon
• 1-1/2 ounces vodka
• ½ ounce fresh squeezed lemon juice
• ¼ ounce Dolin Blanc vermouth
• 1 barspoon St. Elizabeth Allspice Dram
• 1 dash orange bitters

Instructions

1. Place persimmon in a cocktail shaker and muddle.
2. Add the rest of the ingredients and fill shaker with ice.
3. Shake and double strain into a chilled cocktail glass.
4. Garnish with a dried persimmon slice if you happen to have one. Otherwise, just sip back and enjoy your drink.

Classic Gin Fizz Cocktail

Ingredients

• 4 tablespoons gin
• 1 tablespoon lemon juice
• 1 teaspoon powdered sugar
• 3-4 oz club soda
• lemon slice

Directions

1. Shake gin, lemon juice and powdered sugar in a cocktail shaker filled with ice. 
2. Strain into a glass filled with ice. Add club soda, and then garnish with lemon slice.

GRILLED BERRY PEACH PIE

INGREDIENTS

• 1 pie crust or you can use a homemade crust
• 3 cups berries
• 1/3 cup granulated sugar, plus more for sprinkling
• 2 tablespoons cornstarch
• 1 tablespoon lemon juice, from 1/2 a lemon
• Zest of 1/2 a lemon
• 1 teaspoon heavy whipping cream
• 2 disposable foil pie pans or square baking pans

DIRECTIONS

1. Preheat grill to as close to 350°F as you can get it.
2. Place berries in a large bowl. Sprinkle with sugar, cornstarch, lemon juice and zest. Toss with your hands.
3. Unroll pie crust and place it in a disposable foil pie plate. Place fruit in the center and fold up the edges to form the crust. Brush the edges with heavy whipping cream and sprinkle with granulated sugar.
4. Place a second foil pie plate or square baking pan upside down on the grill. Place the pie on top of the inverted pan and close the lid to the grill. Cook until the crust is cooked through, from 20-30 minutes depending on how hot your grill is. Check it at 15 minutes and then every few minutes after to make sure it doesn’t burn.
5. Carefully remove pie from grill. Cool before slicing. Serve with whipped cream or ice cream.

Grilled Triple Citrus Salmon

INGREDIENTS

• 4 pieces of salmon
• ½ cup orange juice
• ¼ cup lemon juice
• ¼ cup lime juice
• ¼ cup orange marmalade
• 2 garlic cloves, minced
• 3 Tablespoons Soy Sauce
• ¼ cup brown sugar
• 1 Tablespoon Cornstarch
• 1 Tablespoon Water

INSTRUCTIONS

1. In a medium saucepan whisk together orange juice, lemon juice, lime juice, orange marmalade, garlic, and soy sauce.
2. In a small bowl, whisk together cornstarch and water. Slowly stir into the marinade and bring to a boil over medium high heat until the mixture starts to thicken. Remove from heat.
3. Lay salmon skin side down on cedar planks and season with salt and pepper. 
4. Brush half of the marinade onto the tops of the salmon and grill over medium high heat for 12-15 minutes.
5. Transfer the salmon to plates and brush with reserved salmon on top.

GRILLED BROWNED BUTTER HONEY GARLIC SALMON

INGREDIENTS

• 4 tablespoons reduced fat butter
• 4 tablespoons honey
• 1 tablespoon fresh squeezed lemon juice
• 2 cloves garlic, minced
• 4 Salmon Fillets
• Sea salt
• Lemon wedges

INSTRUCTIONS

1. Preheat your oven to grill/broil settings on medium-high heat.
2. Place butter in an oven-proof pan/skillet.
3.  Cook over medium heat, swirling pan occasionally for about 3 minutes, or until the butter begins to change colour. 
4. Add the honey and lemon juice; stir well to combine and allow to simmer for a further 2 minutes to combine all of the flavours together.
5.  Add the garlic and cook for an extra minute or so until the garlic is fragrant. 
6. Remove half of the browned butter from the pan (liquid only) and reserve for later.
7. Add the salmon steaks over the butter in the pan; sear each fillet for 2-3 minutes or until golden.
8. Flip each fillet; transfer the pan to your oven to grill/broil for a further 6-8 minutes.
9. To serve, season with salt to taste; drizzle with the reserved brown butter sauce.
10. Serve with steamed vegetables; over rice or with a salad