BBQ Potluck Recipe: Basil Ginger Martini

Food & wine | Recipe: Basilco (Basil Ginger Martini) | Seattle Times Newspaper

Made by: Dale and Jean

Verdict: Delicious! A lovely summer cocktail.

Wine Dinner Extra: Potluck BBQ

Hosts: John and Monique

Food: Everyone!

Appetizers:  Baked Polenta, Shrimp, Pesto, Tomato

                      Grilled Oysters with Herb Butter

Main Courses:  Thai Slaw
                            Chicken Satay with Peanut Sauce

                            Banh Moo Sliders

                            Goat Cheese and Habanero Pepper Jelly Sliders
                            Corn, Tomato, Basil Salad

                            

Dessert:          Mixed Berry Lavender Pavlova

Beverages:     South Dakota Party Punch
                         Basil Ginger Martini

                         Hex Vom Dasenstein 2008 Blanc de Noir

                         Domaine Sorin 2010 Cotes de Provence

                         Domaine Sainte-Eugenie Recolte 2010 Corbieres

Sweet Potato Casserole

by jean

CRUST

• 1 cup brown sugar
• 1/3 cup flour
• 1 cup chopped nuts (pecans preferred)
• 1/3 cup butter (melted)

Sweet potato or yam mixture

• 6 cups mashed sweet potatoes or yams
• ~1/4 cup sugar (up to 1 cup, to taste; I don’t like much sweetness so use 2-4 Tbs)
• ½ to 1 teaspoon salt
• Black or white pepper, to taste (optional)
• 1 teaspoon vanilla
• 2 eggs (well beaten)
• 2-4 Tbs butter, melted  plus 2-4 Tbs olive oil
• Dash nutmeg (optional)

Directions

Combine brown sugar, flour, nuts and butter in mixing bowl. Set aside.

Preheat oven to 350 degrees.

Combine sweet potatoes, sugar, salt, vanilla, eggs and butter and 2Tbs olive oil in a mixing bowl in the order listed. Mix thoroughly.   Add additional olive oil to achieve desired consistency.

Pour mixture into buttered baking dish or casserole.

Sprinkle the surface of the sweet potato mixture evenly with the crust mixture.

Bake for ~30 minutes. Allow to set at least 30 minutes before serving.