Stay in Touch
Get sneak previews of special offers & upcoming events delivered to your inbox.
Sign in
Hello, foodies…
I had one of those “what day is it?” moments when I woke up this morning. Then I remembered I'm on vacation and closed my eyes again! It’s safe to say I’m officially “away,” but that doesn’t mean In the Kitchen with David is far from my mind…especially since I’ve already taste-tested all the recipes for the month. And Sunday’s selection? Well, let’s just say it’s nothing short of fireworks in a glass.
This recipe is prepared with the Vitamix Creations 48-oz 16-in-1 2-Speed Blender with Dry Container (K38547).
Go to David's Recipe Item Page for the full list of items that David has used in his recipes.
Ingredients:
Preparation:
How’s that for your Fourth of July celebration!? Whether you’re hosting a whole herd of people or you’re simply celebrating with your family, a milk shake like that is festive, easy, and perfect for a hot July day. We’d like to thank Paige for inviting us to Storrs, Connecticut for our final ITKWD Road Trip destination—and inspiring Sunday’s recipe!
Paige was a University of Connecticut grad who told us her alma mater’s creamery, The Dairy Bar, is where EVERYONE in town goes for ice cream. The university has its very own dairy cows and the ice cream is made entirely on campus premises. Inside The Dairy Bar, you’ll find this guy:
That’s The Husky Dog—the official greeter at The Dairy Bar, and of course, he’s painted like an ice cream cone. We’ll announce the winner of our Road Trip Contest when I return from vacation. I sure hope you’ve enjoyed visiting America’s college towns—and trying the local fare—as much as I have.
Before I sign off, I have one last thing to share with you. This is another of my own personal recipes that I’ve mentioned on air many times and lots of you have asked about. Here’s my Worcestershire Butter...I always serve it with my steaks:
Worcestershire Butter
Serves 8–10
Ingredients:
Preparation:
I often make this a day ahead of time if I’m entertaining so it’s one less thing that has to be done day-of. Before I set foot outside to put the steaks on the grill, I just take it out of the fridge and let it soften on the counter. It’s usually perfect by the time the steaks are ready and I’m plating the meal. Just make sure you add the butter when the steaks are hot…that way it can melt a bit and ooze onto the steak and the plate. It doesn’t get any better than that!
Please join the lovely Jane Treacy this Sunday at Noon ET for In the Kitchen with David. I’ll see you soon.
Keep it flavorful!
—David
You must be a registered user to add a comment. If you've already registered, sign in. Otherwise, register and sign in.
Get sneak previews of special offers & upcoming events delivered to your inbox.
*You're signing up to receive QVC promotional email.
Find recent orders, do a return or exchange, create a Wish List & more.
Privacy StatementGeneral Terms of Use
QVC is not responsible for the availability, content, security, policies, or practices of the above referenced third-party linked sites nor liable for statements, claims, opinions, or representations contained therein. QVC's Privacy Statement does not apply to these third-party web sites.
© 1995-2024 QVC, Inc. All rights reserved. | QVC, Q and the Q logo are registered service marks of ER Marks, Inc. 888-345-5788