Perfect Lemonade

Image from Internet

This was the recipe that we used in class last fall when making fresh squeezed lemonade in my Restaurant Operations class at St Louis Community College - Forest Park.  The recipe was given to us by one of our Chef instructors and I adapted it to make a Sweet Basil Lemonade.

Perfect Lemonade

This will make 3-4 gallons of fresh made Lemonade

Ingredients

1 cup sugar
1 cup water 

5-6 cups of fresh basil
1 cup lemon juice
3 to 4 cups cold water (to dilute)

Method

1. Make simple syrup by heating the sugar and water in a small saucepan until the sugar is dissolved completely.(add your basil now)

2. While the sugar is dissolving, use a juicer to extract the juice from 6 to 8 lemons, enough for one cup of juice. 

3. Add the juice and the sugar water to a pitcher. Add 3 to 4 cups of cold water, more or less to the desired strength. Refrigerate. 

Chef's note: Remember my tricks.  I remove the zest from all the lemons first and use it to make a second batch of lemonade.  I will do the same thing with the pith.  The zest and pith batches may require extra sugar. 

Now for my addition of the basil flavor and to do this you chiffinade the basil and put into the simple syrup from the beginning.  Let it sit in the simple syrup for about 30 minutes and steep, strain off the solids and use the Basil Simple syrup that you just made to make your Lemonade.

When we made this, we zested and juiced the lemons before beginning the whole process.

Sharing a letter about my menu planning for Restaurant Operations

This upcoming semester I am in Restaurant Operations Class and before my first class is even held, I have an assignment to plan my menu before my second class....  The following is a email that I shared with a friend of mine:

Currently, planning a menu which has to either have soup or salad, choice of 2-3 entrees, a starch, 2-3 veggies, bread service, desert... Each piece of the menu must meet certain requirements and a buffet does not do this.

At this point, I am thinking beginning with a Caprese Salad, followed with the pasta course of Green Onion/Wild Mushroom Risotto, then a choice of either: Pan Seared Salmon, Chicken, or Marinated Tofu with vegetables of Brussel Sprouts, Roasted Beets with Fennel, and Oven Roasted Seasoned Cauliflower and a desert of Sorbetto with a Biscotti Garnish...

Still debating on which flavor to make my sorbetto? Thinking a red colored sorbetto with a touch of sour and the cookie/biscotti will be the sweet. Possibly Strawberry Sorbetto or a Sweet Cherry Sorbetto with a Double Chocolate Biscotti or a Grapefruit Compari Sorbetto (http://www.epicurious.com/recipes/food/views/Grapefruit-Campari-Sorbetto-359930 but unsure of my crunchie component? Maybe a White Chocolate/Craisin Biscotti???

All this will be made Vegan other than the meat choices, which is why I am offering the Pan Seared Marinated Tofu. I have been asked to write some vegan recipes for a local concept though I think his brother who I work with says he took a job as a GM for a new place?

Sounds good as far as your buffet and I know I would not have to eat from it should I do something of this manner. I am completely different in my dietary preferences these days. I do follow a "flexitarian" diet which is primarily, Vegetarian or vegan with allowances for Fish and Poultry and limit red meat to once or twice per month. I eat a lot of fruit now and usually only dine locally staying clear of the"big box" places unless I am traveling.

But then again it was the philosophy of eating local as much as possible that allowed me to meet you! Though at that time, I still had a less discerning pallet! After 27 or so years, I am finally doing what I love...

Jesus told Peter to "feed My sheep", not once but three times.... I had a passion for doing as Jesus wanted and was summarily rejected but through cooking, I am "feeding" people!!! Check out Jon Bon Jovi's Soul Kitchen: http://www.jbjsoulkitchen.org/ This is something I would like to do where ever I end up!!!

May have secured a place to live in Italy in 3-4 years when I am done with school and this would be great in my study of the Mediterranean Diet first hand!

Hope all is well with you and your family! How many grandchildren do you have now?

Skip

Diet is not a four lettered word, it is what we eat: it can be healthy or it can be detrimental to our health.

Check out http://skipsrecipebox.blogspot.com/