Get It Started
Summer Edition

• Welcome
• Summer Refreshers
• All time summer tune Playlist
• Accidental Masterpieces
• Product News
• Can I Get You a Cocktail?
• What to Make to Make it Special
• Grilling Tips

Welcome to the Summer (and our first ever!) Edition of Get It Started.

We’ll introduce you to 4 new cocktail recipes…an easy cocktail & summer entertaining  matching chart…
some great recipes, fun summer trend info, special offers, and an assortment of other cool info.

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Summer Refreshers
Martini Style Pom Bomb
Loaded with deep, rich, tart flavor and anti-oxidants.
Pour 3 parts Daily’s Pomegranate, 2 parts Pomegranate flavored vodka, 2 parts cold green tea. Shake over ice. Strain into martini glass (chilled if possible!) and garnish with lemon peel.

Tall drinks
Tart Sweet
4 parts lemonade (from fresh lemons or the dairy case) 4 parts Daily’s margarita mix, 2 parts gin or tequila, ice. Stir vigorously and sip slowly. (Swimming pool optional)

Frozen Blended Drinks
Straw Poll
Fill blender half way with ice. Add 3 parts Daily’s Strawberry Daiquiri, 1 scoop lime sorbet, 2 parts vodka (plain or raspberry flavored). Blend to a “smoothie’ texture (think enough to hold up a straw).  Serve immediately.

Shots (hey, it’s summer)
Slipnslide
Equal parts Daily’s Mudlide and peppermint schnapps. Serve very (VERY) cold.

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All time summer tune Playlist

Hot Fun in the Summertime – Sly and the Family Stone Summer Breeze – Frank Sinatra The Girl from Ipanema – Astrud Gilberto Summer in the City – Lovin' Spoonful Summertime (and the Living’s Easy) – Janis Joplin Legs – ZZ Top (not summer specific, but what better time to show them) Rosalita – Bruce Springsteen California Girls – Beach Boys Night Moves – Bob Seeger

 

Accidental Masterpieces
(Cooking that’s not by the book)

Mix some Daily’s Spicy Bloody mary mix in your next batch of barbecue sauce

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Product News!

The New Daily’s Spout Bottle…Summer Easy!

This summer Daily’s is adding a new feature (with no new cost) to its 1 Liter bottles/ Our fliptop spout makes it easy to pour the precise amount you want.

Not only is that great for today’s fancy cocktail recipes but it is also a good, clean pour without dripping. Summer is sticky enough!

Click here to get a $1.00 offer for your next purchase.

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Can I Get You a Cocktail?

Do you ever get nervous when you’re offering friends a cocktail? (Are you serving the right drinks at the right time? Do you know about all the great options out there?)

Here’s some advice from the home office…

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What to Make to Make it Special

Need help thinking up serving ideas and recipes for your next summer entertaining occasion? We turned to a friend of ours, Carroll Collins, of www.helpmecook.com to get a few summery thoughts.

On the side…
Apple & Blue Cheese Coleslaw

Ingredients

• 1/2 cup mayonnaise (more to taste)
• 2 tbls. Olive oil
• 2 tbls. Fresh lemon juice
• Dash Worcestershire sauce
• Dash celery salt
• 1 head cabbage, shredded
• 3 large unpeeled red apples, such as MacIntosh or Delicious, cored and chopped
• 2 ribs of celery, diced
• 3 oz. crumbled blue cheese, such as Roquefort or Maytag Blue

Instructions

1. In a small bowl, combine mayonnaise, olive oil, lemon juice, Worcestershire sauce and celery salt.
2. Place shredded cabbage, apples and celery in a large serving bowl. Add mayonnaise mixture and
   stir to combine.
3. Sprinkle blue cheese on top and toss lightly to combine.
4. Refrigerate until ready to use.

Makes 8 Servings

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Keeping it light…
Chicken Salad

Ingredients

• 3 cups cooked chicken
• 1 cup chopped celery
• 1 bunch chopped scallions (white and light green parts only)
• 1 cup mayonnaise or to taste
• 1 tbls. lemon juice
• Salt and pepper, to taste
• Lettuce leaves

Instructions

1. Shred or dice cooked chicken into bite-sized pieces
2. Add celery, scallions, mayonnaise and lemon juice. Mix together. Salt & pepper to taste.
3. Chill and serve on cold, crisp lettuce leaves.

Makes 6 servings

Notes

• Dress up this basic chicken salad recipe by adding your choice of chopped apples, raisins,
  grapes, nuts, etc.

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Ingredients

• 1 pound orzo pasta
• 1 pint grape or cherry tomatoes, halved
• 1 seedless or English cucumber, peeled and diced
• 1 medium red onion, large dice
• 4-6 large fresh basil leaves, chiffonade
• 3/4 cup Italian-style salad dressing (more to taste)
• Kosher salt and freshly ground black pepper

Instructions

1. Cook orzo pasta in salted boiling water according to package directions to "al dente" consistency.
   Drain through a strainer and cool.
2. In a large serving bowl, toss orzo together with tomatoes, cucumber, onion and basil.
3. Add enough salad dressing to coat and toss to combine. Season with salt and pepper to taste.
   Refrigerate 2 hours.
4. Serve cold or at room temperature.

Makes 6-8 Servings

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Summer classic…
Dad's Beer Burgers

Ingredients

• 2 lbs. ground beef
• salt and pepper, to taste
• 1 cup beer
• 1 package hamburger rolls
• Cheese slices
• Lettuce
• Tomato slices
• Red onion slices
• Yellow onion slices
• Ketchup
• Mustard
• Relish
• Pickles
• Steak sauce

Instructions

1. Form ground beef into 8 evenly-sized patties. Salt and pepper, to taste.
2. Grill hamburgers, basting often with beer, until cooked through as desired.
3. Serve with rolls and assorted accompaniments.

Makes 8 servings

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Hungry crowd?
Ham & Potato Casserole

Ingredients

• 6 medium white potatoes
• Garlic salt
• 2 cups Cheddar cheese, shredded
• 4 tbls. unsalted butter
• 1 1/2 cups sour cream
• 1/2 cup onion, chopped
• 2 cups fully cooked ham, diced
• Salt and pepper to taste

Instructions

1. Boil potatoes with skins on in water that has been seasoned with garlic salt for 10 minutes.
   Cool, peel and shred using a grater. Place shredded potatoes in cold water to hold while
   preparing the rest of the ingredients.
2. Combine Cheddar cheese and butter in a small saucepan. Cook over low heat, stirring occasionally, until almost melted. Remove from heat. Stir in sour cream, onion and diced ham. Season with salt and pepper.
3. Drain potatoes well and pat dry. Fold cheese and ham mixture into potatoes. Pour into a greased
   2-quart casserole dish.
4. Preheat oven to 350 degrees. Bake for 30-35 minutes or until golden brown.

Makes 6 Servings

Notes

• Low-fat Cheddar cheese and light sour cream may be substituted.

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Ingredients

• 18-oz. package refrigerated sliceable sugar cookie dough
• 8-oz. package cream cheese, softened
• 2 tbls. Sugar
• 1/2 tsp. vanilla extract
• 2 1/2 cups assorted fresh juicy fruits, cut: your choice of kiwis, strawberries, blueberries, raspberries, orange sections, pineapple chunks, peaches, cherries, etc.
• 1/2 cup orange marmalade
• 1 tbls. Water

Instructions

1. Preheat oven to 350F degrees.
2. Grease or spray a 12-inch diameter pizza pan. Slice cookie dough into 1/3-inch rounds. Arrange the cookie slices in a single layer on the pan and press together to form a crust. (Use a little water on your fingertips if necessary.) Bake until golden brown, about 10 minutes. Cool completely. Transfer to a serving plate or keep on pizza pan.
3. Beat softened cream cheese, sugar and vanilla extract together in a medium bowl until smooth.
   Use a spatula to spread the cream cheese over crust, covering to the edges.
4. Arrange fruits in a decorative circular pattern around the filling (like a bullseye).
5. Mix marmalade and water and warm slightly. Lightly brush over fruit to glaze.
   Refrigerate until ready to serve.

Makes 8-10 Servings

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Ingredients

• 1 large cantaloupe
• 1 large honeydew melon
• 2 tbls. Honey
• 2 tbls. dark rum
• Fresh mint sprigs for garnish

Instructions

1. Cut melons in half and remove seeds. Cut fruit into balls (with melon baller) or bite-sized pieces. Combine in large bowl.
2. Separately, whisk honey and rum together to blend. Add to fruit; mix thoroughly. Chill up to 1 hour.
3. Divide melon into fruit cups for serving. Garnish with a sprig of fresh mint.

Makes 4 Servings

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Ingredients

• 2 firm ripe bananas, peeled
• 1 tbls. Margarine
• 3 tbls. brown sugar
• 2 tsps. Rum
• 1 tbls. orange juice
• 1/2 tsp. ground cinnamon
• Vanilla ice cream or frozen yogurt

Instructions

1. Slice bananas into ½ inch rounds.
2. Melt margarine over medium heat in large skillet. Add brown sugar and stir until melted.
   Add rum, orange juice and cinnamon. Stir together.
3. Add banana slices, continue to stir and cook until tender, about 2 - 3 minutes. Do not over cook.
4. Serve warm over ice cream or yogurt.

Makes 4 servings

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Gingerbread with Peaches and Cream

Ingredients

• 1 box (14.5 oz.) gingerbread mix
• 4 large ripe peaches
• 1 tbls. fresh lemon juice
• 2 cups heavy cream
• 1/2 cup sugar
• Ground cinnamon

Instructions

1. Prepare gingerbread according to package directions. Transfer to a rack and let cool.
2. Peel and pit the peaches, then slice. Place peach slices in a bowl and sprinkle with lemon juice.
   Stir to coat.
3. Beat heavy cream with an electric mixer until soft peaks form. Slowly add sugar and continue to beat
   until stiff peaks form.
4. When ready to serve, place gingerbread on a plate. Spoon peaches around gingerbread. Top with whipped cream and dust with cinnamon.

Makes 8 servings

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Fudge Dominoes

Ingredients

• Butter for greasing
• 3 cups semi-sweet chocolate chips
• 14-oz. can sweetened condensed milk
• 1 tsp. vanilla extract
• 1/8 tsp. salt
• 1 tube white decorating icing

Instructions

1. Melt chocolate chips in a medium saucepan over low heat, stirring frequently with a wooden spoon. Remove saucepan from heat. Add milk, vanilla and salt to the melted chocolate and stir to combine.
2. Grease a 9"x13" pan with butter.
3. Pour the chocolate mixture into the prepared pan and spread evenly. Refrigerate 2 hours or until fudge is firm.
4. Cut fudge into 8 rows by 4 rows, making 32 rectangle tiles. Using the icing, draw a line across the middle of the tile. Make dots to represent numbers above and below the middle line.

Makes 32 Domino Tiles

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Be a good grill!

All cooking times based on medium-high grill temperature and cooking with the grill lid closed.

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There’s always something new under the sun
(or snow) in cocktails and entertaining.

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