A Taste of Woodloch” – Summer Recipes from The Woodloch Cookbook
Summer is a season of welcoming; inviting warmth and of course, beautiful colors. Chef George from our Woodloch Pines Kitchen has created the following
recipes for you and your family to enjoy. From our kitchen to yours, we invite you to celebrate the arrival of SUMMER with these refreshing creations!
Visit our blog for more recipes and don’t forget to tag us on social media with the hashtag #ATasteOfWoodloch so we can check out your delicious dishes!
Artichoke Hummus
Ingredients:
- 1 (15.5-ounce) can chickpeas, rinsed and drained
- 1 (12-ounce) jar marinated artichoke hearts, marinating liquid drained and reserved
- 1 small garlic clove, crushed
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Steps:
Combine chickpeas, artichoke hearts, garlic, and 2 tablespoons artichoke marinating liquid in a food processor. Discard remaining marinating liquid. Process until smooth, about 1 minute and 30 seconds, stopping to scrape down sides as needed. With processor running, slowly pour oil through food chute until incorporated, about 20 seconds. Scrape mixture into a medium bowl, and season with salt and pepper; drizzle with oil. Serve hummus with crudités, pita chips, toasted bread, or crackers.
Grilled Pineapple Lemonade
Ingredients:
- 6 ounces fresh pineapple, sliced
- 4 cups hot water
- 3 tablespoons granulated sugar
- 3/4 cup fresh lemon juice (4 large lemons)
Steps:
Step 1 – Heat a grill over medium-high. Add pineapple slices in a single layer, and cook 5 to 6 minutes on each side, until dark char marks appear. Set grilled pineapple slices aside to cool. *A grill pan can be used for grilling, but for best results, grill over charcoal or wood.
Step 2 – Combine 4 cups hot water and sugar in a large pitcher, and stir with a whisk until sugar is dissolved.
Step 3 – Process pineapple and lemon juice in a blender until relatively smooth.
Step 4 – Pour pineapple mixture through a fine-mesh strainer into a pitcher with sugar mixture; discard solids. Stir well until fully blended. Serve over ice.
Bartender Tip – For a boozy spin add a splash of silver rum or tequila.
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Filed Under: Cooking, Fine Dining, Summer
