Southern Frontier Recipe

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The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Southern Frontier recipe. Enjoy Christmas and learn how to make Southern Frontier.

Juleps have long been a great refreshing drink for the warmer climates, and a great tipple for bringing people together. You only need to look to The Kentucky Derby, with the Mint Julep as its official drink. My inspiration, being a lover of all things American whiskey, was to create a julep-style drink that’s easy to pre-batch and store, and even easier to prepare. This drink, once batched, can be used for a single serve, or if you’re having friends over, pitchers can be made and placed in the centre to share, much like a punch bowl would.

Serves 16
Preparation 10min
Skill level Easy

By
Ryan Lane

Ingredients

12 ripe peaches, halved and stones removed
700 ml bourbon
200 ml crème de pêche (peach liqueur)
300 ml brewed black tea, cooled to room temperature
1 vanilla bean (split lengthways)
1 cinnamon quill
1 tbsp ground allspice
mint sprigs, to garnish

Cook’s notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Cooling time 20 minutes

You’ll need to begin this recipe at least 1 week ahead.

Arrange the peach halves in a 2 litre-capacity jar with a tight-fitting lid. Pour in the bourbon, tea and peach liqueur and add the vanilla bean halves and spices. Refrigerate for 1 week. After a week, strain and discard the solids. Bottle the infused bourbon and refrigerate until required.

To serve, add 75 ml infused bourbon over crushed ice in a tumbler and lightly swizzle. Top with more crushed ice and garnish with a mint sprig.

Note

• I prefer to use Buffalo Trace Bourbon (the house pour at The Gresham and the world’s greatest distillery!) and Joseph Catron Crème de Pêche.

You’ll find Ryan Lane behind the kafe at The Gresham.

Photography by Benito Martin. Styling by Lynsey Fryers.

Good One stools from Made by Tait. Folding stool with Ara rouge sling from Ici et la. Weck glass jar from The Chef and The Cook. Stainless steel jigger from Plenty.

Serve this julep-inspired tipple with baked sweet potato fries.

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

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