Fizzy Citrus & Beer Pitcher Cocktail
2 Meyer lemons
1/4 cup + 1/3 cup granulated sugar, divided
1 (25-ounce/750-milliliter) bottle lambic beer
1 (25-ounce/750-milliliter) bottle dry cider
For the Meyer lemon sugar for rimming the glasses: Preheat the oven to 200°F. Zest one of the Meyer lemons, preferably with a fine-toothed zester like a Microplane. Pulse the lemon zest in a mini food processor with 1/4 cup granulated sugar for about 15 seconds to release the zest's natural oils.
Pour the sugar onto a small rimmed baking sheet and shake gently to spread the sugar out evenly across the pan. Place the pan in the oven and turn the oven off. Let the sugar dry in the oven for 30 minutes.
Pour the sugar into a shallow bowl for rimming the glasses. Leftover sugar can be stored in an airtight container for up to 1 month.
For the Meyer lemon simple syrup: Juice the Meyer lemons, including the one you zested for the sugar. You should have about 1/4 cup juice.
Whisk 1/3 cup granulated sugar together with 1/3 cup water in a small saucepan. Heat over medium-low heat, stirring occasionally, until the liquid comes to a simmer and the sugar is fully dissolved. Pour the syrup into a heat-safe bowl and cool to room temperature. Once cool, stir in the Meyer lemon juice. This syrup can be stored in a lidded jar in the refrigerator for up to 1 month.
For the cocktails: For each cocktail, wet the rim of a Champagne flute or coupe with a damp paper towel, then dip into the sugar.
To make a batch cocktail: Combine the lambic, cider, and citrus-infused simple syrup in a pitcher. Stir gently to combine.
Chicken Parmesan Mac and Cheese
c/o Country Cleaver
- 1 box (15.25 oz.) Devil's food cake mix
- ½ cup (1 stick) butter, melted and cooled slightly
- 1½ cups buttermilk
- 2 large eggs
- 1 tsp. vanilla extract
- 1 jar (7 oz.) marshmallow creme
- 1 cup toasted pecans, for topping
- ½ cup (1 stick) butter
- 4 tbsp. unsweetened cocoa powder
- ⅓ cup milk
- 4 cups powdered sugar
For the cake:
For the frosting:
1. Preheat oven to 350°F. Lightly spray a 9x13-inch baking pan with cooking spray and set aside.
2. In a large mixing bowl, combine the cake mix, melted butter, buttermilk, eggs and vanilla with a hand-held mixer on medium speed until well combined, stopping the mixer to scrape down the sides of the bowl once. Pour the batter into the prepared pan.
3. Bake cake for 40-45 minutes, or until it tests done when a toothpick is inserted near the center. Remove cake from oven and immediately spread the marshmallow creme over the cake.
4. Prepare the chocolate frosting.
1. Melt the butter in a medium saucepan over low heat until melted. Whisk in the cocoa powder and milk. Stirring constantly, bring the mixture just to a boil; immediately remove from the heat and whisk in the powdered sugar until thickened and smooth.
2. Pour the hot frosting over the marshmallow layer and carefully spread the frosting to the edges. Sprinkle the pecans over the top of the cake. Let cake cool completely before serving.