Iced Peach Spritzers

What’s Cooking in Gail’s Kitchen? Start Smart: Iced Peach Spritzers! Ripe peaches are succulent and running-down-your-chin juicy. When you have an abundance of them, think peach cocktails. By adding a sparkling mixer, such as seltzer water or Prosecco, you’ll feel as though every meal is as special as dining out. The blend of flavors and textures is far from ho-hum. Both versions are suitable for mixed company. Go completely non-alcoholic or throw together a grown-up concoction made with a nice white wine and garnished with a sprig of fresh mint.

ICED PEACH SPRITZERS

Ingredients:

4 ripe peaches, peeled, pitted, and sliced into 8 wedges each

1/4 cup sugar

1 bottle white wine, chilled

12 ounces seltzer water

Instructions:

Layer peach wedges on a baking sheet. Sprinkle with sugar. Cover with plastic wrap and freeze overnight. To serve, place 3-4 frozen peach wedges into a stemmed glass. Add 3 ounces of white wine. Pour 1 1/2 ounces of seltzer water over top. Stir. Garnish with a sprig of fresh mint.

Vietnamese Iced Coffee

What’s Cooking in Gail’s Kitchen? Be Our Guest: Vietnamese Iced Coffee! It isn’t often I feature a beverage, but I realized from time to time you may have the desire to try something different there as well. Years ago my friend, Yen, shared her family recipe for incredible Vietnamese iced coffee. She went one step further and supplied me with everything I would need to make it, including the single serving Vietnamese coffee filter set. The results were glorious!

VIETNAMESE ICED COFFEE

Ingredients:

2 tablespoons dark roast ground coffee (preferably Trung Nguyen Premium Blend and Café Du Monde Coffee with Chicory*)

1 cup boiling water

2 tablespoons sweetened condensed milk

Instructions:

Bring the water to a boil. Remove the top screen from filter. Add 1 1/2 tablespoons Vietnamese coffee grounds plus 1/2 tablespoon coffee with chicory. Screw on top screen. Place filter over a heatproof glass measuring cup. Begin with a splash of boiling water into the filter. Coffee grounds will bloom. As the coffee begins to drip through, fill boiling water to top of filter. Place lid on filter and let coffee drip for 4 minutes. If the dripping stops, gently loosen screw to relieve pressure. Stir in sweetened condensed milk. Pour over ice and serve.

* I receive no recompense for mentioning Trung Nguyen Premium Blend and Café Du Monde Coffee with Chicory.

Eating My Way Through the Alphabet; Letter V

What’s Cooking in Gail’s Kitchen? Be Our Guest: Vietnamese Iced Coffee! It isn’t often I feature a beverage, but I realized from time to time you may have the desire to try something different there as well. Years ago my friend, Yen, shared her family recipe for incredible Vietnamese iced coffee. She went one step further and supplied me with everything I would need to make it, including the single serving Vietnamese coffee filter set. The results were glorious!
VIETNAMESE ICED COFFEE
Ingredients:

2 tablespoons dark roast ground coffee (preferably Trung Nguyen Premium Blend and Café Du Monde Coffee with Chicory*)

1 cup boiling water

2 tablespoons sweetened condensed milk
Instructions:

Bring the water to a boil. Remove the top screen from filter. Add 1 1/2 tablespoons Vietnamese coffee grounds plus 1/2 tablespoon coffee with chicory. Screw on top screen. Place filter over a heatproof glass measuring cup. Begin with a splash of boiling water into the filter. Coffee grounds will bloom. As the coffee begins to drip through, fill boiling water to top of filter. Place lid on filter and let coffee drip for 4 minutes. If the dripping stops, gently loosen screw to relieve pressure. Stir in sweetened condensed milk. Pour over ice and serve. 
* I receive no recompense for mentioning Trung Nguyen Premium Blend and Café Du Monde Coffee with Chicory.