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These Drinks Will Keep You Sparkling For The Fourth

Photo by LYNN KESSEL

6/26/08—Ruskin, FL—SSSCRAPS— It may seem like a culturally confused cocktail, but a beer margarita is really quite good. Submitted by Spencer and Rebecca Topp of Apollo Beach, the recipe is from “A Taste of MiraBay.”

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By LYNN KESSEL

Tribune correspondent

Published: July 2, 2008

The loudest, biggest and brightest displays come only from the sky - not my kitchen - on the Fourth of July. For those who, like me, need some lounge time, it's a day for small sparks of culinary ambition rather than bombs bursting in air.

Maybe I can save you some last-minute thumbing and scrolling. Here are a few of my favorites that can be done practically with one hand tied behind your back while whistling Tchaikovsky's "1812 Overture." OK, hum along if you can't whistle.

My youngest daughter, Lauren, eats easy, no-cook pickled cucumbers like potato chips. Throughout the summer, I almost always have a container of them "pickling" in the refrigerator.

Slice cucumbers with peels into 1/4-inch slices. Place into a sealable container with a mixture of half vinegar and half water. Salt and pepper when serving, or as Lauren does, while standing at the kitchen sink. When the cukes are gone, I toss in another batch and reuse the vinegar mixture.

For years, rosemary-flavored corn on the cob has been a summer standby at our house. Everyone who has ever tried it has been amazed how the corn takes on an entirely different taste. When your pot of water starts to boil, throw a sprig or two of fresh rosemary in with the corn. That's it.

My neighbor served banana boats one night recently. They reminded me of my Camp Fire days. Slit a banana down one side and cut a wedge into it. Place marshmallows, chocolate chips and chopped pecans into the wedge and cover with the peel and aluminum foil. Put onto the grill for five to 10 minutes, or in the oven at 350 degrees for about 20 minutes.

This gem I learned from a liquor store owner several summers ago after I told him I was looking for something cool to sip while relaxing on the patio. He said his wife liked to add a frozen cube of watermelon in her glass of Riesling. While I'm pretty sure most Riesling makers would have a heart attack at the thought of adding fruit to their product, I found it refreshing. Be creative and add your favorite frozen fruit.

Bacon-wrapped jalapenos are always a tasty hit. Plan on making triple the amount you think you will need. They're the first plate to disappear from the table. You'll need fresh jalapenos, roughly a pound of bacon and a package of cream cheese. Wash the jalapenos and slice them in half, lengthwise. Remove the seeds and white vein; the more you leave, the hotter it will be. Fill each pepper half with cream cheese, wrap one-third a strip of bacon around each stuffed pepper and then secure with a toothpick. Transfer to a lightly oiled baking sheet and bake at 350 degrees for 20 to 30 minutes.

How about a beer margarita to accompany those bacon-wrapped peppers? I first saw this culturally confused cocktail in my new cookbook, "A Taste of MiraBay," which was graciously given me by a MiraBay resident. The recipe was submitted by Spencer and Rebecca Topp.

My first thought was, "I don't think so," but something about the recipe intrigued me. Turns out they were pretty good and have become a favorite. For information on how and where to purchase "A Taste of MiraBay," contact Susan Schleif at susan519@hotmail.com or go to www.mymirabay.net. The proceeds are helping the MiraBayGirls' fundraising goal of $6,000 for Apollo Beach Elementary School's Raise the Roof campaign.

BEER MARGARITAS

4 beers, preferably Corona

Tequila

1 can frozen limeade

Salt

Ice

Pour beer into a pitcher. Add a cup of tequila and a 6-ounce can of frozen limeade. Add ice and stir. Mix and serve with a salt-rimmed glass and a wedge of lime as a garnish.

Serves 8.

Source: "A Taste of MiraBay"

Lynn Kessel can be reached at lkessel@mac.com or P.O. Box 913, Ruskin FL 33575-0286. For more of her recipes, visit southshore .tbo.com and enter Keyword: Lynn Kessel. Readers are encouraged to send in their recipes, comments and suggestions.

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