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Peach Sweet Tea
Peach Sweet Tea
The tea plant was introduced to North Carolina in the late 1700’s, birthing one of my favorite summertime drinks: iced sweet tea. I wanted to add some additional flavor to my tea, so I made a simple peach syrup. Considering how time consuming it is to make your own sweet tea, it overshadows any store bought at a fraction of the price.
Ingredients
Peach Syrup
- 2 large peaches pitted; cut into 8 pieces
- 1 1/2 cups water
- 1 cup sugar
- 1 lemon juiced
Sweet Tea
- 10 black tea bags
- 7 cups water
Instructions
- Bring 7 cups of water to a boil. Take off the heat and allow the tea bags to steep for 5 minutes. Let cool completely, then refrigerate.
- Place peaches, water, lemon juice, and sugar in a small pot. Bring to a boil without stirring. Reduce the heat to low and simmer for 30 minutes.
- Strain the liquid into a bowl. Let the syrup completely cool.
- Mix the syrup into the sweet tea.
Lemon Fennel Salad
Lemon Fennel Salad
This is a nice simple salad that pairs great with anything spicy, such as cosa-cosa camarao. The lemon dressing gives the fennel a tartness; almost similar to an apple.
Equipment
- mandolin
Ingredients
- 1 fennel bulb
- 1/4 cup lemon juice
- 2 tbsp olive oil
- 1/4 tsp salt
- 1/4 cup parmesan cheese grated
- cracked black pepper
Instructions
- Thinly slice the fennel bulb on a mandolin. Chop the fennel frauns.
- Mix together the lemon juice, olive oil, and salt.
- Toss the fennel with the dressing. Then toss with the parmesan.
Quesillo
Quesillo
I’ve been making quesillo for a lifetime and never new it. I guess being high is universal. Quesillo are simply griddled tortillas with cheese, pickled onions, and sour cream. This tasty snack is a staple street food of Nicaragua; sold in little plastic baggies to keep the onions from falling out.
Ingredients
- vegetable oil
- corn tortillas
- Nicaraguan white cheese crumbled
- pickled onion
- sour cream
Instructions
- Heat up the cooking oil on a griddle over medium heat. Add the tortillas to the griddle. Cook for 1 minute and flip.
- Top each tortilla with cheese and pickled onions. Add a tsp of sour cream on top.
- Roll up the tortillas, sealing on the griddle seam side down. Cook for another minute.
