1 /5 of bourbon, 100 proof
1 /5 of brandy
1 /5 of sherry
1 /5 sparkling red wine
Juice of 12 fresh lemons
2 cups sugar
1 /5 soda water
Combine all except soda water. Add soda just before serving.
Yield: one gallon
This is the style of tzatziki I fell in love with again in Greece - thick, cool, garlicky, bright and built around full-fat Greek yogurt and well-drained cucumber. The key is keeping excess water out of the sauce and giving it enough time to rest so the garlic, olive oil, herbs and acid come together. Once you eat the real thing in Greece, most American tzatziki tastes like yogurt that once heard a rumor about a cucumber.
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Preheat oven to 325 degrees. Brown sausage in a large skillet and drain most of the fat. Add vegetables, garlic…
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There's a particular kind of sunshine that only shows up in citrus form, and this Amalfi Lemon Cake has it in spades. Bright, moist, and unapologetically lemony, it walks the line between a proper dessert and something you'd be just as happy eating with your coffee on a Tuesday morning. The glaze soaks into the crumb while the cake's still warm, so every bite carries that little pucker of acidity balanced against real sweetness. It's simple enough for a weeknight and pretty enough for company.
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