Posted on June 18, 2016

2 Refreshing Summer Recipes You Will Want

Here are two refreshing summer recipes you will want to make and enjoy with friends and family.  NCBBI Member Chloe Tuttle from Big Mill Bed and Breakfast in Williamston, NC shares a tasty recipe for her popular Refreshing Summer Punch.

NCBBI Big Mill Refreshing Lemonade Recipe

Citrus Summer Punch is the Perfect Drink for Hot Summer Days

 

Ingredients

  •  1 quart fresh, unsweetened tea
  •  1 46-ounce can of unsweetened pineapple juice
  • ½ gallon orange juice
  • 1 small can (6 ounces) frozen lemonade concentrate
  • 1 can (11.3 ounces) apricot nectar (often found in the ethnic section or Hispanic aisle)
  • 1 liter ginger ale

 

Instructions

  • Mix all ingredients and chill. Serve with mint sprigs. For parties, I make an ice ring of ginger ale to keep the punch chilled. Float orange or lemon slices in the bowl.
  • Yield: nearly 6 quarts

 

NCBBI Member Karen Pullen of Rosemary House Bed and Breakfast in Pittsboro, NC shares her often-requested delicious Upside Down Pear Ginger Cake recipe.

NCBBI Rosemary Upside Down Cake

Ingredients:

•  1/2 stick unsalted butter (melted; 1/4 cup)
•  1/4 cup light brown sugar (firmly packed)
•  2 tbsp crystalized ginger (plus extra for garnish)
•  2 tbsp currants (or raisins)
•  2 large Anjou pears (peeled, cored, sliced thin)
•  1 tbsp fresh lemon juice
•  1/2 cup all purpose flour
•  1/2 tsp double-acting baking powder
•  1/4 tsp salt
•  1/2 tsp cinnamon
•  2 large eggs
•  1/4 cup granulated sugar (plus 2 tbsp)
•  1/2 tsp vanilla
whipped cream (or vanilla ice cream)

Instructions:

  1. Preheat oven to 400 F. Onto an 8-inch round cake pan pour the butter, swirling the pan, and sprinkle it with brown sugar, 2 Tbs of the ginger, and the currants.
  2. In a small bowl, toss the pear slices with the lemon juice and arrange them evenly over the currants.
  3. Into another small bowl sift together the flour, baking powder, salt, and cinnamon.
  4. In a bowl with electric mixer beat the eggs with the granulated sugar and vanilla for 3 to 5 minutes, or until the mixture is thick and pale and forms a ribbon when the beaters are lifted.
  5. Fold in the flour mixture gently but thoroughly, pour the batter over the pear slices.
  6. Bake the cake for 20 to 25 minutes, until a tested comes out clean.
  7. Run a sharp knife around the edge of the pan, invert the cake onto a serving plate, and serve it warm with the whipped cream or ice cream, sprinkled with remaining chopped crystallized ginger.

 

The talented innkeepers from our North Carolina Bed and Breakfast Inns association share more of their scrumptious recipes on our website.  Even better, you can get our NCBBI Cookbook to have an entire collection of yummy innkeeper recipes.