Daisy Peach, Hermitage, TN (2026)

06/18/2026

SPICY ROASTED PINEAPPLE AND CILANTRO COCKTAIL
The perfect alternative to a margarita. If you are looking for something a little different.

Ingredients
For the Aleppo pepper sprinkle
Aleppo pepper (or finely pulverized red pepper) - 1 tablespoon
Granulated sugar - 1/2 tablespoon
Salt - 1/8 teaspoon

For the spicy roasted pineapple syrup
Roughly chopped fresh (or canned) pineapple - About 3 cups
Light brown sugar, packed - 2 tablespoons
Aleppo pepper, (or finely pulverized red pepper) - 1 tablespoon
Dash of salt
Water - 1 1/2 cups
Granulated sugar - 1 cup

Spicy Roasted Pineapple Cilantro Cocktail
Cilantro leaves - About 14
Spicy roasted pineapple syrup - 1.5 ounces
Juice of 1 lime
Tequila, light or dark - 1.5 - 2 ounces
Pineapple juice - 3 ounces
Ice
Splash of seltzer
Cilantro strips for garnish
Aleppo pepper sprinkle (see recipe below)

Instructions
Make the Aleppo pepper sprinkle:
In a small container with a tightfitting lid, combine the Aleppo pepper (or finely pulverized red pepper), granulated sugar, and salt. Seal the container, shake to combine, and set aside. This sprinkle makes enough for many cocktails. Double or triple as needed.

Make the Spicy Roasted Pineapple Syrup:
Preheat the oven to 400° Fahrenheit. Line a baking sheet with parchment paper and place the pineapple on the parchment. Do not crowd the pineapple. Sprinkle brown sugar over the pineapple, followed by the Aleppo (or pulverized red pepper), and salt.

Place baking sheet in the oven and allow pineapple to roast for about 10-12 minutes until the sugar has caramelized. Remove from the oven and place in a blender with water and sugar. Blend on high until mostly smooth.

Transfer mixture to a small saucepan and cook over medium/high heat until the sugar dissolves and the liquid takes on a syrupy texture, about 5-6 minutes.

Remove pan from heat and strain the mixture, pressing down on the solids to strain every bit of that deliciously roasted syrup. Either discard the solids or save them for another use, like ice cream topping. Transfer the syrup to a container with a tight fitting lid and bring to room temperature before using.

Makes a heaping cup of syrup for at least 7-8 cocktails. Syrup can be stored in the refrigerator for at least one month.

Make the cocktail (1):
To cocktail shaker or a mason jar with a tightfitting lid, add cilantro leaves and roasted pineapple syrup. Muddle with a muddler or back of a wooden spoon until the cilantro is fragrant. Add the lime juice, tequila, pineapple juice, and ice. Seal the shaker or Mason jar and shake vigorously for about 30 seconds until very cold. Pour the mixture into a glass, add a splash of seltzer, garnish with strips of cilantro, and a dash of Aleppo pepper sprinkle.

06/18/2026

KUMQUAT AND BASIL GIN AND TONIC
I love the flavors in this cocktail. So refreshing and summery.

Ingredients
3-4 kumquats
2-3 large basil leaves
1/4 teaspoon vanilla extract
2 oz dry gin
3-4 oz tonic water
1 teaspoon simple syrup (or any sweetener of choice – honey, silan, etc.)
ice
more kumquats and basil for garnishing (optional)

Instructions
Add the gin, sweetener, basil leaves and halved kumquats to a cocktail shaker or to a jar. Crush all the ingredients together using a muddler, then shake the mixture vigorously.

Fill the serving glass half way through with ice.

Strain the flavored gin in the glass and top it all off with some tonic water.

Garnish the drink with some thin slices of kumquat and more basil leaves.

06/17/2026

CORNBREAD CAKE WITH WHIPPED HONEY BUTTER FROSTING
I’m a southern girly talk so you know this is right up my alley!!

Ingredients
For the cake
▢ 3/4 cup salted butter*, 1 and 1/2 sticks, softened (use regular American butter)
▢ 2 and 1/3 cups granulated sugar
▢ 2/3 cup pure raw honey, make sure it's not crystalized
▢ 3/4 cup vegetable oil, I like to use light olive oil
▢ 5 large eggs
▢ 1 cup buttermilk**
▢ 1/2 cup full fat sour cream
▢ 1 and 1/4 cups all-purpose flour, spooned and leveled
▢ 3/4 cup masa harina corn flour, spooned and leveled; I use Maseca brand
▢ 1 teaspoon kosher salt, or sea salt
▢ 1 tablespoon baking powder
▢ 1 and 1/2 cups cornmeal

For the frosting
▢ 2 cups Kerry Gold Irish butter, (16 oz) softened (any European butter will do, it has a higher fat content)
▢ 3/4 cup pure raw honey, make sure it's not crystalized
▢ 4 and 1/2 cups powdered sugar
▢ 2 teaspoons cornstarch
▢ 1/2 teaspoon kosher salt, or sea salt

To serve
▢ polenta, to sprinkle on the cake, totally optional
▢ extra honey, to drizzle on the frosted cake
▢ vanilla ice cream , or whipped cream

Instructions
Preheat your oven to 325 degrees F. Trace the outline of three 9-inch cake pans on parchment paper.*** Cut out the circles and place in the bottom of each cake pan. With the paper in the bottom of the pan, use nonstick spray to grease each cake pan very well, all the way up the sides

Beat the butter. In a large bowl or stand mixer, beat 3/4 cup softened butter until is is smooth.

Add 2 and 1/3 cups granulated sugar. Beat the butter and sugar for 2 minutes, stopping once to scrape sides and bottom.

Add 2/3 cup raw honey, or regular honey if that's what you have. I like to use an adjustable measuring cup for this! So easy. Beat well.

Add 3/4 cup light olive oil (“light” refers to the taste, not the calorie level. Sad, right? ;) Beat in the oil and set aside for now.

Eggs and buttermilk. In a medium bowl (or in one of those giant 8-cup measuring cups), add 5 large eggs. Beat with a whisk for at least a minute, until smooth and bubbly. Add 1 cup buttermilk** and 1/2 cup full fat sour cream. Whisk it all together til smooth. Set aside.

Place a fine mesh strainer over another medium bowl. Using the spoon and level method, add 1 and 1/4 cups all purpose flour to the strainer. Spoon and level 3/4 cup Maseca corn flour into the strainer. Add 1 teaspoon kosher salt and 1 tablespoon baking powder. Stir until it has all gone through the strainer and is sifted well.

Remove the strainer, and add 1 and 1/2 cups cornmeal to the bowl with the flour. Mix well.

Combine the 3 parts: Alternate adding the buttermilk liquid and the flour-mixture to the butter mixture, beating every time. I added half the liquid, stirred, half the flour, stirred, then repeated.

Mix ONLY until it is well combined. Scrape the bottom and sides to make sure it's all incorporated.
Divide the batter between the 3 prepared pans. I like to use a kitchen scale for this, to make sure they are even.

Bake the cakes at 325 for about 28-33 minutes, rotating pans at least once.**** You will know they are done when the edges are set and golden brown.

The center should not jiggle, and a toothpick inserted in the center should come out with no wet batter on it. The center of the cake may be much lighter in color than the edge.

Remove the cake/s from the oven. Let cool on a cooling rack for about 10-15 minutes. Use a knife to loosen the edge of the cake from the pan. Use your hand to invert the cake onto the cooling rack and continue cooling. At this point I often put them in the freezer for 20 minutes or so to speed up the cool time.

Make the frosting: Beat 2 cups of softened Kerry Gold butter* until it is completely smooth. Add 3/4 cup pure raw honey and beat well, until fluffy.

Add 1 cup powdered sugar, but don't mix it yet. Add 2 teaspoons cornstarch***** on top of the powdered sugar. Add 1/2 teaspoon kosher salt. Use a small spoon to stir it into the powdered sugar a bit. Beat until incorporated. Add the remaining 3 and 1/2 cups powdered sugar, beating with each addition. Beat until very fluffy, at least 2-3 minutes. Scrape the sides and bottom at least once or twice.

Taste the frosting, and assess the consistency. Not all honeys are the same, so if you had a very thin honey, your frosting might need additional powdered sugar (or you could try one more teaspoon of cornstarch) to make it a more frosting-like consistency.

Assemble the cake. Once all the cakes are completely cool, smear a bit of frosting on your cake stand so the cake doesn't go sliding off. Place your first cake on the stand.

Add about 1 and 1/2 cups frosting (just eyeball it) to the top of the cake and spread evenly using an offset spatula. You can spread the frosting right over the edges so that it's even easier later to cover the edges later.

Add the next cake. Repeat.

Add the final cake. Add all the remaining frosting to the top of the cake. Spread it over the top of the cake, and then use the spatula to drag some of the frosting from the top over the edge of the cake.

Keep moving the frosting all the way down. Continue this method until all sides and top are frosting.

Garnish: I sprinkled the very edges of my cake with polenta, just for fun. I liked the color and the little crunch. Drizzle the edges of the cake with honey and serve! This cake is excellent with vanilla ice cream or not-too-sweet whipped cream, to cut the richness. Small slices are a good choice for this very butter-forward cake!

06/17/2026

APEROL MARGARITA
Yes please.

Ingredients
1 ozAperol
2 oztequila
½ oztriple sec
¾ ozlime juice

How to make
Combine Aperol, tequila, triple sec, and lime juice in a cocktail shaker.

Add a handful of ice to the shaker. Firmly place the lid on the cocktail shaker. Shake for 30 seconds to combine the cocktail ingredients and chill them.

Strain the margarita into a cocktail glass with a salted rim.

Garnish with a slice of orange or a lime wedge.

06/17/2026

PEACH AND BOURBON PROSECCO SMASH
This cocktail is summer in a glass.

What you need
10 ozpeach juice
3 ozlemon juice
2 ozpeach Schnapps
8 ozBourbon
12 ozProsecco
1lemonthin round slices
1peachslices
mint leaves

How to make
Add the lemon and peach slices to the bottom of a large pitcher.

Add peach juice, lemon juice, peach Schnapps, and bourbon to the pitcher. Stir to combine the ingredients and flavors.

Set covered in the refrigerator for about an hour.
Add the Prosecco, stir, and serve immediately.

Garnish with slices of lemon, peach, and a few mint leaves.

06/17/2026

WATERMELON AND LIME GIN AND TONIC
Summer in a cocktail glass sweet friends.

Ingredients
FOR THE COCKTAIL:
1 oz dry gin
for a non-alcoholic version, substitute the gin with 1 oz tonic water / seltzer
juice of 1/2 lime
4-6 mint leaves
1 handful cubed watermelon (100 grams)
or about 2 oz watermelon juice (if using store bought juice)
3 oz tonic water / seltzer
ice

FOR THE SUGAR RIM:
You will most likely have some leftover of this sugar mix, so if you are making this for a crowd, know that the sugar mix will be enough to coat 3-5 rims.
2 tablespoon sugar
1/2 teaspoon salt
1/4 teaspoon chili flakes
zest of 1/2 lime
1 lime wedge
1 teaspoon Tajin (it works without it as well)

Instructions
For the sugar mix, zest 1/2 lime and add it to a bowl, alongside the sugar, salt and chili flakes. Massage the zest using your fingers into the mix.

Add the gin, watermelon cubes (or juice), mint leaves, lime juice to a jar or cocktail shaker. Crush all the ingredients together using a cocktail muddler.

Shake the jar or cocktail shaker vigorously.

Run a wedge of lime around the rim of your serving glass then dip the rim in the sugar mixture.

Fill the glass with ice, strain the watermelon mixture in the glass and top it all of with tonic water (or seltzer).

Optional step, garnish with a couple slices of lime and 1 sprig of mint.

06/17/2026

AVOCADO TUNA SALAD
Looking for a cozy but refreshing summer lunch?
I got you!!!
This is it!!

INGREDIENTS
5 ounces Albacore Tuna, drained
1 tablespoon Mayonnaise
1 tablespoon Cilantro, fresh
2 tablespoon Lime, juiced
1 Avocado
1/2 cup Pico de Gallo
1/8 teaspoon Salt

INSTRUCTIONS
Drain the tuna in the can.

In a bowl mix tuna, mayonnaise, cilantro and juice from half a lime. Add salt to taste and stir it all together

Peel and chop the avocado before placing it in a bowl. Squeeze the remaining half of a lime over it and lightly mash the avocado leaving some chunks.

Salt to taste.

On a plate make a layer with half of the avocado.

Then layer half of the tuna on top of that. Finish it with a layer of fresh pico de gallo salsa. Repeat for a second serving.

゚

06/17/2026

CILANTRO INFUSED SPICY JALAPEÑO MARGARITA
Soooooo many flavors in this. It hits every point y’all!! So good!!!

Ingredients
12 ounces Powell & Mahoney Spicy Jalapeno Margarita Mix instructions without the Powell & Mahoney mixer is in the notes below
½ cup fresh cilantro leaves chopped – plus more for garnishing
salt for the rim of the glasses
6 ounces tequila such as Jose Cuervo
1 cup ice
1 lime sliced for garnishing
1 jalapeno pepper sliced thinly as garnish

Instructions
Place the margarita mix and cilantro leaves in a large mason jar (or a mixing bowl), cover and let it steep for 2 hours*. Drain and discard the cilantro leaves.

If you prefer, moisten the rim of your cocktail glasses with some lime and dip them in a plate of salt. Set them aside.

Place the now “infused” margarita mix in a cocktail shaker along with tequila and ice. Shake and strain over fresh ice.

Garnish with a lime, slices of jalapeno pepper, and a few fresh cilantro leaves.

06/16/2026

BOOZY WHIPPED LEMONADE
The perfect summer cocktail for a hot day.

Ingredients
▢ 1 Cup ice, heaping
▢ ⅓ Cup sweetened condensed milk
▢ ¼ Cup + 2 Tablespoons heavy whipping cream
▢ ½ Cup lemon cream liqueur, RumChata Limón or similar
▢ ⅓ Cup lemon juice, freshly-squeezed, juice from about 2 large lemons

Optional Toppings
▢ whipped cream
▢ 2 lemon wheels

Instructions
To the container of a blender (or an immersion blender), add ice, sweetened condensed milk, heavy whipping cream, lemon cream liqueur, and lemon juice.

Blend until mixture until smooth and airy.

Divide between two glasses.

Top with whipped cream and garnish with a lemon wedge.

06/16/2026

CREAMY CRAB STEW
Pure decadence.

Ingredients
4 tbsp Unsalted Butter
1 cup Diced Yellow Onion
1 cup Diced Celery
1/2 cup Diced Green Bell Pepper
2 cloves Garlic minced
1/4 cup All-Purpose Flour
2 cups Vegetable Broth
1 cup Heavy Cream
1 cup Half-and-Half
1 tbsp Old Bay Seasoning
1 tsp Worcestershire Sauce
2 tbsp Dry Sherry optional
1 lb Lump Crab Meat picked over for shells
1/4 cup Fresh Parsley chopped
Salt and Black Pepper to taste
Equipment
1 Large Pot or Dutch Oven
1 Whisk

Method
Melt butter in a large pot or Dutch oven over medium heat. Add the onion, celery, and bell pepper.

Cook until softened, about 5-7 minutes. Stir in minced garlic and cook for 1 more minute until fragrant.

Sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste.
Slowly whisk in the vegetable broth until smooth.

Then, gradually whisk in the heavy cream and half-and-half.

Bring the mixture to a gentle simmer. Stir in the Old Bay seasoning, Worcestershire sauce, and dry sherry. Reduce heat to low, cover, and simmer for 15 minutes.

Gently fold in the lump crab meat and fresh parsley. Heat for 5 minutes, but do not boil. Season with salt and pepper to taste before serving.

Daisy Peach

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