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Summer Fruit Punch - The Remedy for a Hot Summer Day!

by on ‎07-21-2014 01:47 PM

Hello, foodies…


I’ll be back with you for In the Kitchen with David this Wednesday at 8pm ET! I had a wonderful week away—I was totally unplugged. I turned everything off and I just relaxed. I appreciate your understanding—and support—while I was away and I’m looking forward to Wednesday…it’s time to come back!


July is just about over…summer is just flying by, isn’t it? We have one more “Summer’s Best” this week…our first beverage for the month: Summer Fruit Punch!


Summer Fruit Punch


Summer Fruit Punch
Makes 12–14 servings


Ingredients:



  • 2 cups cranberry juice

  • 3 cups pineapple juice

  • 2 cups orange juice

  • 1/4 cup lemon juice

  • 1/3 cup grenadine syrup

  • 1 (1-liter) bottle lemon-lime soda, chilled

  • 1 lb frozen strawberries

  • 1 lb frozen peach slices


Preparation:



  1. Pour all of the juices and the syrup into a large pitcher and place into the refrigerator. Chill for at least 2 hours to allow the flavors to blend.

  2. Just before serving, pour the fruit juice mixture into a large punch bowl. Add the lemon-lime soda, frozen strawberries, and peaches. If desired, pour the drink over ice.


This recipe is prepared using the Lock & Lock 2-Piece Pitcher Storage Set (K39488).


Go to David's Recipe Item Page for the full list of items that David has used in his recipes.


Now, because we’re also celebrating Christmas in July® one last time on In the Kitchen with David, we nearly made a whole new recipe to put you in the holiday spirit. Then we thought, wait! Everyone loves a Christmas punch…what if we topped my recipe with frozen cranberries and sprigs of fresh mint? It worked perfectly. So, keep this recipe handy in summer and winter, foodies. Whatever the season, guests will love it.


I’d like to leave you today with a comforting thought: fried chicken!!! Our friends at America’s Test Kitchen figured out how to make an easier Fried Chicken and I’m a BIG fan of this recipe!



EASIER FRIED CHICKEN
Serves 4


A whole 4-pound chicken, cut into eight pieces, can be used instead of the chicken parts. Skinless chicken pieces are also an acceptable substitute, but the meat will come out slightly drier. If using large chicken breasts (about 1 pound each), cut each breast into three pieces. If using smaller breasts (10 to 12 ounces each), cut each breast into two pieces. A Dutch oven with an 11-inch diameter can be used in place of the straight-sided sauté pan.



  • 1-1/4 cups buttermilk

  • Salt and pepper

  • 1 teaspoon garlic powder

  • 1 teaspoon paprika

  • 1/4 teaspoon cayenne pepper

  • Dash hot sauce

  • 3-1/2 pounds bone-in chicken pieces (split breasts cut in half, drumsticks, and/or thighs), trimmed

  • 2 cups all-purpose flour

  • 2 teaspoons baking powder

  • 1-3/4 cups vegetable oil


1. Whisk 1 cup buttermilk, 1 tablespoon salt, 1 teaspoon pepper, 1/4 teaspoon garlic powder, 1/4 teaspoon paprika, pinch cayenne, and hot sauce together in large bowl. Add chicken and turn to coat. Cover and refrigerate for at least 1 hour or up to overnight.


2. Adjust oven rack to middle position and heat oven to 400 degrees. Set wire rack in rimmed baking sheet. Whisk flour, baking powder, 1 teaspoon salt, 2 teaspoons pepper, remaining 3/4 teaspoon garlic powder, remaining 3/4 teaspoon paprika, and remaining cayenne together in large bowl. Add remaining 1/4 cup buttermilk to flour mixture and mix with fingers until combined and small clumps form. Working with 1 chicken piece at a time, dredge in flour mixture, pressing mixture onto pieces to form thick, even coating. Place dredged chicken on large plate, skin side up.


3. Heat oil in 11-inch straight-sided sauté pan over medium-high heat until it registers 375 degrees. Carefully place chicken in pan, skin side down, and fry until golden brown, 3 to 5 minutes. (Adjust burner, if necessary, to maintain oil temperature at 375 degrees.) Carefully flip chicken and continue to fry until golden brown on second side, 2 to 4 minutes longer. Transfer chicken to prepared wire rack and bake until breast pieces register 160 degrees and/or drumsticks and thighs register 175 degrees, 15 to 20 minutes. (Smaller pieces may cook faster than larger pieces. Remove pieces from oven as they reach correct temperature.) Let chicken rest for 5 minutes before serving.


I’ll see you all this Wednesday…as will Chef Emeril Lagasse!  


Keep it flavorful!
—David