Cherry And Smoke Food

CHERRY AND SMOKE

Cherry and Smoke image

In this alcohol-free cocktail, the campfire smokiness of the Lapsang Souchong, (which is brewed strong, so that the tannins intensify), is such a good counterpoint to the sweet, tart stone fruit.

Provided by Julia Bainbridge

Categories Non-Alcoholic Cocktail Cherry Tea Drink Drinks Cocktail Party Thanksgiving Fall Winter

Yield Serves 1

Number Of Ingredients 4

Ingredients

½ teaspoon loose-leaf Lapsang Souchong tea
3 ounces just-boiled water
3 ounces tart cherry juice
1 lemon twist, for garnish

Steps:

In a small heatproof bowl, combine the tea and the water, then cover and let sit for 5 minutes. Stir in the cherry juice, then immediately fine-strain into a snifter. Squeeze the lemon twist over the drink to express its oils, then discard. Serve warm.
Batch for 6:
In a medium heatproof bowl, combine 1 tablespoon tea and 2 ¼ cups water, then cover and let sit for 5 minutes. Stir in 2¼ cups cherry juice and immediately fine-strain into 6 snifters (or, honestly, whatever glasses you have). Squeeze lemon twists over each drink (2 will do you), then discard. Serve warm.

SMOKED CHERRY BOMBS

Smoked Cherry Bombs image

I got this recipe off of a pepperhead forum, and man, is it killer! I use the Cherry Bomb strain cherry peppers(extra hot), from my garden, but you can use whatever peppers you have on hand. Jalapenos, Habaneros, Anaheim, Poblano, etc. A great way to use up all the extra peppers from the garden! Easy to make, great for the Superbowl, any football Sunday, or any other party occasion.

Provided by TJW2725

Categories Meat

Time 45m

Yield 20 serving(s)

Number Of Ingredients 4

Ingredients

40 hungarian cherry peppers or 40 other fresh bell peppers
1 (4 ounce) package taco seasoning (*)
1 lb ground beef
1 lb bacon, thinly sliced

Steps:

Brown the beef in a skillet, drain and add the taco seasoning.
Add 1/2 cup water and simmer for about 30 minutes.
Set aside and cool.
Cut the stems off of the peppers and scoop out the seeds.
Fill with taco meat, and wrap the pepper with bacon.
Secure with toothpicks, or a shish kebob, and smoke over apple wood on the grill for about 15 minutes or until the bacon is cooked, turning once after 7 minutes.
Enjoy with a good cold beer.
*I make my own taco seasoning as follows.
1/4 tsp Ancho chile powder.
1/4 tsp Chipotle chile powder.
1/4 tsp Cumin.
1/4 tsp nutmeg.
1/4 tsp paprika.
1/4 tsp garlic powder.
1/4 tsp onion powder.
1/4 tsp cayenne pepper.
Mix well and store in an airtight container.

Nutrition Facts : Calories 188.7, Fat 14, SaturatedFat 4.8, Cholesterol 30.9, Sodium 212.2, Carbohydrate 8.1, Fiber 1.4, Sugar 4.8, Protein 8.5

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