HAMPTON ROADS, Va. - Chef Patrick Evans Hylton shows us how to make a Peach Bourbollini and a dipping sauce for chicken wings.
BOURBOLLINI
A BOOZY CELEBRATION OF NATIONAL PEACH MONTH
Peaches are juicy and ripe in the heat of the summer. We love using fresh pureed peaches in a classic Bellini cocktail, but we make ours with a twist; we add bourbon.
Peaches and bourbon have a natural affinity with each other. A shot of Virginia bourbon adds another flavor element to the drink. Our Bourbollini is easy to make with just three simple ingredients. Here’s how you make it.
Chill 8 ounces of bourbon, 1 cup of finely pureed peaches (or fresh peach juice), and a bottle of Prosecco or other sparkling wine. In 4 champagne flutes or white wine glasses, add 2 ounces each of bourbon and 4 ounces of peach puree. Stir and top with sparkling wine. Garnish with a wedge of fresh peach and fresh mint sprig.
Some ingredients comes from The Fresh Market, www.TheFreshMarket.com
Bourbon comes from Reverend Spirits by RD Wilhelm Distillery, www.facebook.com/RDWilhelmDistillery
IT’S A WING DING
WITH CHICKEN WING DIPPING SAUCES
Start clucking! July 29 is National Chicken Wing Day. We love chicken wings as a snack and a meal. To cool off fiery wings, dip them in one of our homemade sauces
We’ve got recipes for Blue-tiful Cheese Dip, Cool Ranch Dip, and It’s Greek To Me Dip. Here’s how to make them:
Blue-tiful Cheese Dip: In a medium bowl, add 2 cups sour cream and 1-1/2 cups Greek yogurt. Add 1 teaspoon coarse salt and 1/2 teaspoon freshly ground black pepper. Stir until incorporated and fold in 4-6 ounces of crumbled blue cheese. Refrigerate for at least an hour before using.
Cool Ranch Dip: In a medium bowl, add 2 cups sour cream and 1 cup buttermilk. Add 1 dried chives, 1 teaspoon garlic powder, 1 teaspoon dried parsley, 1/2 teaspoon dried dill, 1/2 teaspoon onion powder, 1/4 teaspoon coarse salt, and 1/4 teaspoon freshly ground black pepper. Stir until incorporated. Refrigerate for a least an hour before using.
It’s Greek To Me Dip: Peel, half, and seed 2 medium cucumbers and finely grate; place in a fine strainer over the sink weigh with a small plate or bowl, and drain for 1 hour. In a medium bowl, add 2 cups Greek yogurt and 1 cup sour cream. Add grated cucumber, 3-4 finely minced garlic cloves, zest and juice from one lemon, 3-4 tablespoons chopped fresh dill, 1 teaspoon coarse salt and 1/2 teaspoon freshly ground black pepper. Stir until incorporated. Refrigerate for a least an hour before using.
Our delish wings today come from our friends at Brothers Pizza in Virginia Beach
Some ingredients comes from The Fresh Market, www.TheFreshMarket.com
Chicken wings come from Brothers Pizza, www.facebook.com/BrothersPizzaVB
FABULOUS FOOD FINDS
Brunch at A World of Good Cafe
A World of Good Cafe is a globally-inspired restaurant in Norfolk’s Ocean View. The cafe features chef-driven street-style cuisine. Perfect dishes come out from five-star chef/owner Greg Barnhill
We recently went for brunch and enjoyed a fabulous Bloody Mary. Other dishes ranged from Cali Bibimbap to Empanadas to Falafel, and Tacos Baja
For more information visit, www.AWorldOfGoodVa.com.
VAEATS WEEKLY MAGAZINE
Get all the information from today’s Virginia Eats + Drinks on Coast Live segment plus more: giveaways, recipes, tips, and tricks in our free weekly magazine that can be read online or downloaded as a PDF.
For information and an online link, visit www.facebook.com/groups/VirginiaEatsAndDrinks
To subscribe and have a link delivered directly to you, visit, www.VirginiaEatsAndDrinks.com/subscribe
