Savor with SGP
We are so excited to introduce our Savor with SGP series, featuring fun food and drinks throughout each season. Stay tuned as we share our favorite recipes to serve and enjoy on the SGP pieces we love.
*Photo credit: Graciela Slyer
If you are anything like us, you head into a holiday weekend with one question on your mind - what’s on the menu? You might still be working out the details, but we’ve got two recipes that are a must-add to your meal planning.
First up - lime butter. So simple. So fresh. SO addicting. All you need is a stick of butter, one lime, a little salt and pepper, and you are on your way to citrus-y butter heaven. We love keeping the butter soft and serving it in one of our small wavy bowls (the zest really pops against the white and gold!), but you could also shape into a log, wrap in wax paper, refrigerate, slice and serve from a butter dish.
Use it on: EVERYTHING. So far, our favorite is grilled corn, but you will also see us devouring slice after slice of our favorite baguette with this slathered on top. Use it to finish grilled flank steak, spicy chicken or shrimp, cilantro rice or even plain ol' potatoes. Do yourself a favor and make an extra batch to stash in the freezer; then slice and enjoy all summer long!
one stick unsalted butter, softened
one small lime
1/2 tsp fine sea salt
1/4 tsp black pepper
Zest the lime and set aside.
In a small bowl, use a spatula to combine the softened butter and lime zest. Add salt, pepper, and juice from half of the lime; blend well.
Taste and adjust to your liking. We prefer using juice from the whole lime, to make the butter nice and tart! *Don't worry if some of the juice doesn't incorporate into the butter - just pour off the excess before you serve or chill.
If serving immediately, transfer the butter to a small bowl (if it's a little too soft, just stick in the fridge for a few minutes). You can also scrape the butter into a Ziploc bag, cut off one corner, and pipe onto a small dish or plate.
Next up is the slushy cocktail of your dreams. Frosé (or Frozen Rosé) has been the “it” warm-weather drink for a few summers now, and it’s still going strong. We used these two recipes as inspiration for our take, which simply combines our favorite rosé, fresh strawberries, a little lemon juice and a bit of ice. You can choose a dry or sweet rosé, depending on your preference - just make sure it’s full-bodied as it will dilute slightly with freezing (we prefer a rosé of Pinot Noir).
Whether you are spending the 4th on the lake, in the sand, or around the backyard grill, you will want one of these in your hand.
1 750 ml bottle of rosé (preferably full-bodied)
2 cups sliced strawberries
2-3 oz fresh lemon juice
Pour rosé into ice cube trays and freeze overnight (the cubes may remain somewhat slushy due to the alcohol in the wine).
Combine the rosé cubes, strawberries and lemon juice (start with 2 oz and add more to your taste) in a blender; mix on high until smooth. If you need a little extra slushiness, add a few cubes of ice and blend again.
Pour into glasses and garnish with fresh lemon.
What are you excited about cooking up this holiday weekend? Tell us in the comments, and don't forget to show us your favorite ways to enjoy the lime butter and Frosé by sharing your pics on Facebook and Instagram (tag them #SGPsavors).
Wishing everyone a safe and happy 4th!