Looking for a new drink for the weekend?

We received this sparkling wine cocktail (“winetail”) recipe a few summers ago from Whole Foods Market. Although we have been enjoying it, we never published the recipe.
 
WHAT’S A WINE COOLER?

The ingredients are those you might find in a punch: wine, fruit or fruit juice, and carbonated water or a soft drink like ginger ale. It may include added sugar.

In 1981, the term “wine cooler” for an alcoholic drink was launched into the national consciousness by the E & J Gallo Winery, with its Bartles & Jaymes line: a wine-based drink in various fruit flavors.

Because the flavor of the wine is largely obscured by the fruit and sugar, wine coolers represented a way to sell off the cheapest grades of wine, or substituting wine for even cheaper malt liquor.

In this recipe, you shouldn’t use a top-tier sparkling wine. A $10 bottle will work just great.

AFFORDABLE BUBBLY

You can find tasty sparkling wines from $8 to $15 a bottle. Prices vary by retailer, but keep an eye out for:

 
 
RECIPE: PINEAPPLE ROSEMARY COOLER

Crisp and refreshing, this cooler is just as enjoyable in the air conditioning or on the patio.

Ingredients For 8 Servings

[2] The difference is fresh, not canned, pineapple cubes (photo courtesy Del Monte).

[3] Fresh rosemary adds flavor and fragrance (photo courtesy Burpee).

1. MUDDLE 2 chunks of pineapple with one sprig of rosemary in the bottom of a each cocktail glass, until juicy and fragrant. Fill with ice, and then pour in 1/3 cup of sparkling wine and top off with ginger ale.

2. GARNISH each with a sprig of rosemary, gently crushed in your palm to release its fragrance. Serve immediately.

[2] Choose your favorite seasonable vegetables (photo courtesy The Homegrown Collective).

If you make a veggie pizza, make a matching salad.

The veggies on the pizza get softened in the oven. The veggies that comprise the salad are raw, tossed in a vinaigrette* that complements the cheesiness of the pizza.

When a vinaigrette isn’t enough:

 
PICK YOUR VEGGIES

Pick your favorite pizza vegetables that also work in a salad:

 
Of course, you can have just one topping on the pizza, and still have multiple ingredients in the salad.

You’re the chef!
 
 
>>CHECK OUT THE HISTORY OF PIZZA<<

*Standard vinaigrette proportions: 1 tablespoon vinegar (apple cider, balsamic, rice, sherry, wine vinegar) or other acid like citrus juice, three tablespoons oil (preferably EVOO), a pinch of salt, a grind of black pepper, plus any elective ingredients: Dijon or honey mustard, pinch of sugar or honey, minced onion or shallot.
  

[2] It’s easy to turn corn cobs into corn stock (photo courtesy Local Kitchen Blog).

When simmered in a pot of water, corn cobs create a broth that can be used as a base for corn chowder, clam chowder or any vegetable soup.

Or, you can reduce it a bit and add salt and pepper and some optional fresh herbs to make a tasty broth—not bone broth, but cob broth.

The usual method is to first remove the kernels from the cob with a knife.

But we’ve been known to repurpose the cobs after eating corn on the cob. It’s all in the family.

It doesn’t matter whether the corn kernels on the cob are raw or cooked.

Simply cover the cobs with water, bring to a boil and simmer 45 minutes. Don’t add seasonings just `yet: stock should be unseasoned, until you turn it into broth or another soup or a poaching liquid.

Here’s a complete recipe for corn cob stock from Local Kitchen Blog.
 
 
STOCK & BROTH: THE DIFFERENCE

The difference between a stock and a broth is the seasoning.

 
Broth is a thin soup is made from a clear stock foundation. The terms bouillon and broth are used interchangeably.

 
Here are the related types of soups, including consommé and velouté.

 
USES FOR RAW CORN KERNELS

Fresh summer corn is so sweet and tender, you can eat it from the cob without cooking.

If you want to cut the raw kernels off the cob, here are some ways to use them:

This delicious, nutritious smoothie is from Kelly at SuperHealthyKids.com.

“I love using frozen organic fruit,” says Kelly, “because it’s frozen at its peak freshness. It’s available year-round, is generally less expensive than fresh organic fruit, especially when out of season. And it’s great in smoothies!”

The smoothie is made with three separate layers (photo #1), but if you don’t want to create patriotic artistry, just blend all of the ingredients together for a fruit fest.

You can also freeze it for an hour or so and serve as a sorbet.

The layers:

 
The smoothie is as healthy as it is patriotic, packed with vitamin K from the berries, potassium and vitamin B6 from the bananas, and fiber and omega-3s from the flax.
 
 
RECIPE: RED, WHITE & BLUE SMOOTHIE

Ingredients For 4 Smoothies, 8-12 Ounces
 
For The Blue Layer

 
For The White Layer

 
For The Red Layer

 
Optional Garnishes

 
Preparation

1. BLEND the blue layer ingredients together. Pour it into individual glasses, about 1/3 full. Place the glasses in the freezer for 10 minutes.

2. RINSE the blender jar to remove any remaining blue layer mixture. Then create the white layer: Add the ingredients and blend until smooth. Pour the white layer over the frozen red layer, filling the glass to 2/3 full. Place the glasses back in freezer for 15 minutes.

[2] Bananas create the white layer (photo courtesy Recipes.com).

[3] Whatever you drink, make this snazzy garnish. Here’s how from Domestic Fits.

4. PLACE the smoothies in the fridge until ready to serve. Serve with a straw.
 
 
BONUS: SMOOTHIE HISTORY & HOLIDAY