Fresh mozzarella, pesto, cherry tomato, fresh basil, balsamic reduction, olive oil, naan crostini

Summer Caprese (V)

Happy Hour

REAL VIDE Beach

SMITHWICK

MILLER LITE

PABST BLUE RIBBON

BUD LIGHT

SAUGATUCK

BODDINGTONS BLACK ALE

ZOMBIE DUST

GUMBALL HEAD

Beer

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Old Fashioned

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Avocado Toast

Hashbrown, sausage, bacon, corned beef, cheddar cheese, 2 eggs your way, topped with red pepper sauce

Graydon’s Hash

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Copyright

Preheat oven to 400°F (200°C). If using large naan, cut each piece into 6–8 bite-sized triangles. Arrange pieces in a single layer on a baking sheet.

prep

Brush both sides of the naan pieces lightly with 2 tablespoons olive oil and sprinkle evenly with 1 teaspoon sea salt and 1/2 teaspoon black pepper.

Bake in preheated oven for 8–12 minutes, flipping once halfway, until edges are golden and crisp. Remove and let cool slightly on a rack.

While the naan bakes, prepare the balsamic reduction. Pour 1/2 cup balsamic vinegar into a small saucepan. Add 1 teaspoon brown sugar or honey if using (this shortens reduction time and adds sheen).

Bring to a gentle simmer over medium-low heat, then reduce heat to low and simmer, stirring occasionally, until the liquid coats the back of a spoon and has reduced by about half (about 8–12 minutes). Watch carefully to avoid burning.

Remove from heat and let cool slightly; it will thicken more as it cools. Transfer to a small bowl or squeeze bottle for easy drizzling. Stir in 1 tablespoon extra-virgin olive oil to loosen slightly if desired.

Halve the cherry tomatoes (or quarter if very large). Pat them dry on a paper towel if they are very juicy.

If using a ball of fresh mozzarella, slice into 1/4-inch rounds or tear into bite-sized pieces if using bocconcini. Place mozzarella in a mixing bowl and season with 1/2 teaspoon sea salt and 1/4 teaspoon black pepper; toss gently to distribute.

Toss the halved tomatoes with a tablespoon of the prepared pesto to lightly coat (this brings more herb flavor to the tomatoes) and a teaspoon of olive oil if they seem dry.

Pick larger basil leaves whole; chiffonade or roughly tear smaller leaves and toss most with the tomatoes and mozzarella, reserving some small leaves for garnish.

Spread about 1 teaspoon of pesto on each naan crostini (adjust to taste).

Top each pesto-spread crostini with a piece or slice of fresh mozzarella, then a halved cherry tomato (or a small spoonful of the tomato-mozzarella mixture). If using bocconcini, place one whole bocconcino with a tomato half on top.

Drizzle each crostini lightly with the balsamic reduction. Finish with a few drops (or a thin stream) of extra-virgin olive oil, a small torn basil leaf, and a tiny pinch of flaky sea salt if desired.

Arrange crostini on a serving platter and serve immediately so the naan remains crisp. Leftover balsamic reduction can be refrigerated for up to 2 weeks.

naan bread

extra-virgin olive oil

sea salt

freshly ground black pepper

basil pesto (store-bought or homemade)

fresh mozzarella (small bocconcini or sliced ball)

cherry tomatoes

fresh basil leaves

balsamic vinegar

brown sugar or honey (optional, for faster reduction)

flaky sea salt (optional)

In a cocktail shaker, combine the vodka, triple sec, cranberry juice, lime juice, and simple syrup.

Mix the Ingredients

Fill the cocktail shaker with ice cubes to chill the mixture.

Add Ice

Secure the lid on the shaker and shake vigorously for about 15 seconds to mix and chill the ingredients.

Shake

Strain the mixture into a chilled glass, ensuring no ice cubes make it into the glass.

Strain

Garnish the drink with a lime wedge and fresh mint leaves for an aromatic touch.

Add Garnish

Vodka

Triple Sec

Cranberry Juice

Lime Juice

Simple Syrup

Ice Cubes

Lime Wedge

Fresh Mint Leaves

In a mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until well combined and crumbly.

Make the crust

Press the mixture firmly into the bottom of a 9-inch pie dish or a similar-sized tart pan to form an even crust. Set aside.

Press into dish

In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar and vanilla extract, mixing until fully incorporated.

Make the filling

In another bowl, whip the heavy cream until stiff peaks form.

Whip the cream

Gently fold the whipped cream into the cream cheese mixture until just combined.

Combine mixtures

Pour the filling into the prepared crust, spreading it evenly. Refrigerate for at least 2 hours to set.

Fill the crust

Once the filling has set, top the dessert with sliced strawberries, shredded coconut, and mini chocolate chips.

Add toppings

Slice the dessert into wedges and serve chilled. Enjoy your REAL VIDE Beach treat!

Serve

Graham cracker crumbs

Unsalted butter, melted

Granulated sugar

Cream cheese, softened

Powdered sugar

Vanilla extract

Heavy cream

Fresh strawberries, sliced

Shredded coconut

Mini chocolate chips

Place your glass in the freezer for about 10 minutes to chill it before serving.

Chill the Glass

Cut a fresh lemon into wedges, and set aside one wedge for garnish.

Prepare the Lemon

Fill a cup with ice cubes to use in your drink.

Prepare Ice

Remove the chilled glass from the freezer and pour in 12 oz of Smithwick's Irish Ale.

Pour the Beer

Add a cup of ice cubes to the glass with the beer to keep it cold.

Garnish your drink with a lemon wedge on the rim of the glass. Optionally, add fresh mint leaves or an olive for extra flair.

Garnish

Smithwick's Irish Ale

Lemon Wedge

Olive

Ensure the Miller Lite beer is chilled in the refrigerator for at least 2 hours before serving.

Chill the Beer

Select a clean, clear pint glass for serving. Optionally, you can rim the glass with salt for added flavor.

Prepare the Glass

If you prefer your beer extra cold, you can add ice to the glass. However, this is optional as it may dilute the beer.

Add Ice (Optional)

Carefully pour the chilled Miller Lite beer into the prepared glass, leaving some space at the top for foam.

If desired, add a lemon wedge on the rim of the glass for garnish. This adds a refreshing twist.

Garnish (Optional)

Serve immediately and enjoy your refreshing Miller Lite beer. Drink responsibly!

Serve and Enjoy

Miller Lite Beer

Salt

Place the Pabst Blue Ribbon beer in the refrigerator for at least 2 hours before serving to ensure it is cold and refreshing.

If using, slice the lime into wedges and set aside. Prepare a small dish with salt if you prefer a salted rim.

Prepare the Garnish

Open the chilled can or bottle of Pabst Blue Ribbon and pour it into a clean beer glass, allowing for a small amount of foam to form at the top.

If desired, rim the glass with salt by running a lime wedge around the edge before dipping it into the salt. Serve with a lime wedge on the side or floating on top of the beer.

Pabst Blue Ribbon Beer

Before serving, ensure that the Bud Light beer is chilled. Place the beer in the refrigerator for at least 2 hours or in a cooler with ice for about 30 minutes.

Select a clean glass, preferably a pint glass, to serve the Bud Light. If you prefer a salted rim, run a lime wedge around the rim of the glass and dip it into a plate of salt.

Prepare Glassware

Open the can or bottle of Bud Light. Tilt the glass at a 45-degree angle and slowly pour the beer into the glass. Gradually straighten the glass as you pour to create a proper head of foam.

If desired, add a lime wedge to the rim of the glass for an extra burst of flavor. Serve immediately, and enjoy responsibly.

Bud Light Beer

Fill a cocktail shaker with ice cubes to chill the shaker.

Pour the vodka, peach schnapps, cranberry juice, and lemon juice into the shaker.

Combine Ingredients

Secure the shaker lid and shake vigorously for about 15-20 seconds until well mixed.

Shake the Mixture

Strain the mixture into a glass filled with fresh ice cubes.

Strain the Cocktail

Top the cocktail with club soda for a refreshing fizz.

Add Club Soda

Garnish with a lemon wedge and fresh mint leaves for an aromatic touch.

Peach Schnapps

Lemon Juice

Club Soda

In a large mash tun, combine the pale malt, crystal malt, and roasted barley with 20 liters of water. Heat the mixture to 66°C (151°F) and hold for 60 minutes, stirring occasionally.

Step 1: Mash the Grains

After the mash is complete, sparge the grains with hot water at around 75°C (167°F) until you collect about 25 liters of wort.

Step 2: Sparge the Grains

Bring the wort to a boil and add the Fuggle hops. Boil for 60 minutes, adding the East Kent Goldings hops in the last 15 minutes of the boil.

Step 3: Boil the Wort

After boiling, cool the wort rapidly to around 20°C (68°F) using a wort chiller or an ice bath.

Step 4: Cool the Wort

Transfer the cooled wort to a fermenter, and pitch the ale yeast. Seal the fermenter with an airlock.

Step 5: Pitch the Yeast

Allow the beer to ferment at a stable temperature of 18-20°C (64-68°F) for about 1-2 weeks, until fermentation is complete.

Step 6: Fermentation Period

Once fermentation is complete, sanitize your bottles and caps. Prepare a priming solution by boiling 100g of sugar in 200ml of water.

Step 7: Prepare for Bottling

Add the priming solution to the beer, then carefully siphon the beer into the bottles, leaving about 2 cm of headspace.

Step 8: Bottle the Beer

Cap each bottle securely and store them in a dark, cool place for carbonation, which should take about 1-2 weeks.

Step 9: Cap the Bottles

Pale Malt

Crystal Malt

Roasted Barley

Fuggle Hops

East Kent Goldings Hops

Ale Yeast

Water

In a large pot, bring 4 cups of water to a boil. Add 1 cup of rice and 1 tsp of salt. Stir briefly and reduce heat to low. Cover and simmer for 18-20 minutes until rice is tender and water is absorbed.

Prepare Rice

Once the rice is cooked, pour in 2 cups of vegetable broth. Stir in garlic powder, onion powder, cumin, paprika, black pepper, and chili powder. Mix well and let simmer for an additional 5-10 minutes to allow the flavors to meld.

Add Flavor

Remove from heat and stir in the fresh cilantro. Serve in bowls and top with lime wedges for an extra burst of flavor.

Rice

Vegetable Broth

Garlic Powder

Onion Powder

Cumin

Paprika

Black Pepper

Chili Powder

Fresh Cilantro

Lime Wedges

In a large pot, bring 5 cups of water to a boil over medium heat.

Boil the Water

Once the water is boiling, remove it from heat and stir in 2 cups of dried malt extract until fully dissolved.

Add Malt Extract

Add the crystal malt to the pot and let it steep for about 30 minutes. Keep the temperature around 150°F (65°C).

Steep the Grains

After steeping, strain out the grains and return the liquid (wort) to the pot.

Summer Caprese (v)

Happy Hour

Real Vide Beach

Smithwick

Miller Lite

Pabst Blue Ribbon

Bud Light

Saugatuck

Boddingtons Black Ale

Zombie Dust

Gumball Head