Adapted from Bon Appetit, August 2005 issue
1/2 cup unsalted butter, softened
1/3 cup fresh chives, finely chopped
2 tsp lime juice
1 tsp lime peel, grated finely
1/2 tsp fine sea salt
1/4 tsp sweet paprika
pinch of cayenne pepper
Place all ingredient in bowl and mix with fork until combined well. Cover and chill for up to two days. Makes enough for 8 ears of corn.
Adapted from Food and Drink magazine, August 2010 issue
750ml bottle dry Riesling wine
1 cup peach juice
1 cup apple juice
1/4 cup peach schnapps
1/2 orange, sliced
1 lemon, sliced
1 cup ginger ale
Put all ingredients except ginger ale in pitcher and stir. Cover and refrigerate for 2 hour or overnight. When ready to enjoy, add the ginger ale and pour over ice into wine glasses, Spoon fruit into each glass. Makes 10 servings.
The girls brought the desserts so I didn't have to worry about that. Brenda brought assorted berries, grapes and whipped cream and Sam, the daughter of our friend Tom, brought a key lime pie. Sam is learning to cook and has been making recipes from the copy of the Joy of Cooking that my son gave her for Christmas last year. Her pie was a hit and the meringue was perfect!