In my kitchen - with summer recipes

 Summer, summer, summer! The thought of cooking dinner seems such a burden, of turning on the stove, of heating up the house. And yet, why does sitting in the blazing sun over open flame seem a better idea? I will never know the answer.

The fourth of July is my favorite holiday - odd for a Christian to say, I think - it lacks pretense, hoop-la, just a celebration of life without risk of disappointment. The past few days have been spent in preparation for a trip home for the holiday weekend.

cherry bounce (recipe below) :: hot chicken salad (recipe below) :: homemade iced coffee (recipe) :: summer breakfast :: rub no. 9 :: smoking pork on the porch :: family recipe scrapbook

Cherry Bounce
from River Cottage Handbook #12

300g fresh cherries, rinsed clean and dried
120g granulated sugar
600mL brandy

Put de-stemmed, unpitted cherries in large mason jar, pour sugar in over them, and brandy over that. Close tightly, shake and store in a dark place. Shake once a day until the sugar is all dissolved. After two months, pour brandy off cherries and bottle in very clean bottles. Cap and store for at least six months to mellow. Enjoy cherries in fruit cake or on ice cream.

Hot Chicken Salad

4 c. cooked, shredded chicken

1 c. grated cheddar cheese

3/4 c. mayonnaise

2/3 c. sliced, toasted almonds

1/2 tsp. salt

2 c. chopped celery

4 hard boiled eggs, chopped

3/4 c. cream of chicken soup

1 tsp. minced onion

1 large jar pimentos

1 1/2 c. potato chips, crushed

Combine all ingredients except cheese, potato chips and almonds. Mix well and spread in bottom of 9x13 pan, cover, let stand in refrigerator overnight. Top with remaining three ingredients, cover with foil, and bake in 400F oven. Remove foil and bake another five minutes. Serve with dinner rolls, toast, or on its own. 

What's cooking in your kitchen? 

Joining Heather @ Beauty That Moves