Fish House Punch comes from Philadelphia’s Fish House Club, the Colony in Schuylkill or Schuylkill Fishing Company, founded in 1732. It started as a men’s fishing club by a few of the city’s original settlers. The small group’s intent was to “spend an idyllic day every now and then, dawdling on the banks of the Schuylkill River …shooting game birds and fishing and cooking their catch for dinner, with no wives or servants present.”
Schuylkill and the Fish House Punch
City development, pollution, and overfishing have caused the club to move its location several times over the years. But, the citizens (as club members are called) still gather along the Schuylkill. They feast on barbecued pork, grilled steaks, planked shad, and perch “thrown” in skillets. It’s all prepared by club members and served with the group’s famous (and very potent) Fish House Punch.
When forecasts for ninety degree days start rolling in, we know it’s started— the strong, humid heat of a hot summer. Sweatier walks around town, long evening sunsets, more construction in the streets. But you know what they say: when you have lemons… make our citrus-packed Summer Lemonade! It even includes a hint of pineapple juice.
Okay, maybe we’re taking it too literally? Who’s complaining though. Summer offers up so much that’s sweet, it’s only natural we invite a bit of tang with a recipe for our new favorite lemonade. Just squeeze, stir, and chill! Plus you can always dress up your glass with other fruit and herb garnishes.
Can You Make Lemonade Without Fresh Lemons?
Fresh lemons are the best way to make lemonade but in case you’re in a pinch, there are other options. Bottled lemon juice can be a convenient substitute. You won’t get the brightness of lemons or the fresh flavor due to processing and pasteurization, but the lemon is still there regardless. While you can create a “lemonade-like” drink with this alternative, it won’t quite capture the vibrant essence of a true lemonade made from fresh lemons.
Mix everything in a large pitcher. Taste and add simple syrup if you need to sweeten it. Add slices of assorted citrus: limes, lemons, oranges, kumquats, and tangerines are all wonderful! Refrigerate overnight.
If you wish to add an herbal note, add a handful of crushed lemon balm leaves prior to refrigeration.
Pour it into a tall glass packed with ice. Top with sparkling water.
If you like, spike it with a shot of McLaughlin Distillery White Whiskey.
Garnish with fresh lemon balm and citrus slices.
To make this beauty into Pink Lemonade: Strain 1.5 cups of ripe raspberries through double layer of cheesecloth. Catch pulp in a bowl. Add to lemonade recipe above.
Recipe and Styling by Keith Recker Photography by Laura Petrilla
We’re getting into the peak time of summer produce, and every weekend at the farmers market feels like a treat. Sometimes the best way to showcase the flavor in those farmers market tomatoes and peaches is to keep it simple and fresh with a beautifully crafted summer salad. If you find yourself hoping for some new ideas on how to enjoy your summer bounty, look no further than these 11 recipes for salads that really highlight summer produce.
Summertime zucchini always tastes better and now is a great time to enjoy zucchini raw. In this recipe, the zucchini is cut into spirals and paired with crisp cucumbers and briny olives for a punchy summer salad that can be enjoyed on its own or with whatever you’re throwing on the grill.
A BLT is the perfect way to eat a summer tomato. But perhaps you want a lighter version for a summer lunch. By toasting crackers in leftover bacon fat, you get a crunchy topping without a lot of bread. This BLT salad makes for a quick satisfying lunch. You can feel good about what you’re eating with a meal that makes those summer tomatoes sing.
A Nicoise salad is a great way to enjoy summertime vegetables. Radish, cucumber, green beans, and fresh dill will all shine in this updated version. We feature a creamy avocado dressing made with Greek yogurt.
This Watermelon Salad was developed by Chef Jackie Page and takes advantage of sweet summer melons and fresh mint by dressing them lightly with just lemon and olive oil.
Letting the kids help with a summer dish can teach them what’s in season. It also instills a vested interest in what they’re eating! Let them help pick out the berries at the farmers market, or better yet, go berry picking and make a whole activity out of summer lunch.
If you’re one of those people who can’t leave the farmers market without peaches or tomatoes this time of year, this salad is for you. The two pair perfectly, especially when accompanied by this pickled corn vinaigrette and pungent fresh basil.
Ripe, juicy peaches match alongside buttermilk biscuit croutons and a red wine vinegar/oil dressing. This Biscuit and Peach Panzanella Salad is a beautiful rainbow of fresh flavors that you can always add more veggies to.
Papaya. It’s sweet and nutritious, meeting somewhere between a mango and a cantaloupe. We’re mixing this lovely fruit up with charred tomatoes and green beans along with Thai spices.
Blistering is simply a cooking technique where you cook vegetables at a high heat, quickly, as the outside crackles. It adds a bit of nuance to the shishito peppers in this avocado and corn salad.
What could be more summery than vibrant citrus on a bed of fennel, kale, radicchio, pine nuts, avocado, and pomegranate seeds? Though it may be the fig and honey vinaigrette that takes this salad over the top.
We’re collecting some of our favorite martini recipes from over the years to ensure you never run out of cocktail ideas. Don’t worry, you don’t have to pick in the battle between dry and wet martinis! Instead, you can explore martini varieties that use a lot of vermouth, a little vermouth, or even none at all. Plus, we infuse various flavors like rose, toasted marshmallow, and even pickled radish to make sure your cocktail is unlike anything you’ve had before. So, what are you waiting for? Grab your gin (or vodka, or the spirit of choice), as well as your bitters and your vermouth, and let’s get to work!
We had to start off with a classic. The Dirty Martini is characterized by the addition of olive brine and an olive garnish. While we only use a ⅕ oz of olive brine, you can customize this recipe to make it as dirty as you’d like. Sometimes…the dirtier the better.
For those unsure about vermouth or gin in general, this Lemon Basil Martini is for you. The simple combination of Lemoncello, basil, and lemon juice makes for a sweet and herbal take on the martini. Plus, a few drops of olive oil at the end ensures a velvety smooth finish.
Who doesn’t love an Espresso Martini for an evening pick-me-up? Well, we’re upgrading this traditional cocktail to a new level with an infusion of toasted marshmallow simple syrup. Not to mention, the use of tequila instead of vodka adds an extra kick you might not expect.
Florals of roses and the bite of black pepper balance each other out in this unique vodka martini. For the rose aspect we use Kingfly’s Parfait Amour Liqueur with notes of rose petals, citrus peel, Hüll Melon hops, and vanilla bean. Then, a grind of black pepper brings everything together.
While radish may not be the first thing to pop into your mind when you’re dreaming wistfully of a martini, but, the flavor combination will shock you. With Boyd & Blair’s Cucumber Vodka as the base, a little bit of radish pickling liquid goes a long way to craft this tangy, sweet surprise.
Ditch the latte and try a perfectly green Matcha Martini instead. This simple recipe uses vodka, matcha powder, vanilla syrup, and a touch of milk for a smooth and luxurious cocktail. It’s the martini you know and love but with a chase of delicate earthiness.
The popularity of Espresso Martinis is one we support entirely. The hint of sweetness that plays over bitter coffee and vodka leaves us ordering one after another. We even use a chai-spiced brown sugar syrup to upgrade your average recipe.
While vodka is the popular choice for a martini, gin is another option that opens up the flavor profile of this traditional cocktail. The botanicals in your choice of gin shape the vermouth into a new experience. Plus, a few olives and a lemon twist make this one unforgettable.
If doesn’t have to be fall for you to indulge in the coziness of pumpkin spice. We’re adding this beloved flavor to the martini for a creamy espresso martini and pumpkin spice heaven. Garnish with chocolate shavings for that sweet finishing touch.
It’s true, light liquor is not for everyone. So, for the whiskey fans out there, we have an Espresso Whiskey Martini you’ll shake up each evening. Frangelico also makes a lovely appearance with its hazelnut-forward taste and soothing finish.
We’re big fans of Stanley Tucci. So, after watching his show Food Network,Be My Guest, we knew we had to follow his guidance and make our own Stanley Tucci Martini at home. He shares this recipe in Season 3, Episode 2 so bring that episode up and feel free to shake up a glass or two.
Ready for something different in your glass? The Matcha Martini takes the familiar martini and gives it a rich green makeover. We’re blending smooth ceremonial matcha into the crisp, clean feel of a classic cocktail. This creates a surprising and delightful balance that’s incredibly intriguing on the palate. From its striking hue to the very first sip that confirms its sophisticated charm, this drink offers an update on a timeless favorite. Plus, add a sprinkle of matcha powder on top for a touch of chic elegance.
Why is There Milk in a Matcha Martini?
It may seem odd to add a splash of milk into our Matcha Martini recipe but we promise it’s the perfect finishing touch. Usually you would leave milk out of a martini for clarity’s sake but since this one is an all green recipe, we opted for milk. Since matcha is naturally a bit bitter, the milk soothes the intensity while also creating a creamier texture. This way the combination of matcha powder and vodka blossoms into a symphony of summery flavors.
In the last few years, the green hue of ceremonial matcha has been popping up everywhere. Green lattes and little dessert cakes channel this earthy, umami taste into the sweet treats we know and love. But, you don’t have to shell out at Starbucks just to get a taste of matcha goodness in latte form. Instead, head to your local Asian market to pick up a bag of ceremonial-grade matcha powder and prepare to make an endless array of recipes that show you just how delicious matcha can be at home.
Start off your morning by slathering a matcha Russian buttercream onto a slice of matcha and white chocolate banana bread. The matcha has just enough bitterness to subdue and transform the sweetness of this quick bread, making it a perfect partner for a cup of coffee.
These cookies piece together vibrant shades of green, purple, and orange that appeal to adults and kiddos alike. Make these Tricolor Matcha Sugar Cookies at home to introduce even those who cannot stand matcha to something they’re sure to enjoy. The additional flavors and colors of blueberry and peach, which come from freeze-dried fruit powders, benefit from the slight earthiness of the matcha sections.
That’s right, Rice Krispies treats aren’t just for kids anymore. Our Matcha Rice Krispies Treats mix sticky marshmallows with crunchy rice cereal, matcha powder, and bites of tropical dried mango. We’re not saying the kiddos won’t enjoy these delicious and gooey treats too but we’re sure the adults will appreciate the sophistication.
The moist, airy texture of a chiffon cake creates the perfect base for a coating of matcha buttercream and coconut. As you cut into this bundt cake, you’ll realize just how much lightness the vegetable oil and meringue in the recipe impart. You’ll feel like you’re out floating on a matcha-infused summer cloud.
Gluten-free friends don’t have to miss out on the vibrancy of matcha either. This recipe for Gluten-Free Match Cookies includes ground pistachios as well as a coating of sugar and ginger. They are buttery, tender, nutty, and satisfyingly matcha-filled.
You’ve heard of a matcha latte but what about a Matcha Martini? Coffee can’t hog up all the fun, so we’re whisking matcha powder into a martini that screams emerald elegance. We also add a little milk and vanilla syrup to offset any bitterness and create a creamy mouthfeel.
Story by Kylie Thomas Styling by Keith Recker Photography by Dave Bryce
As the days grow longer and the sun shines brighter, summer invites us to savor fresh seasonal flavors, embrace outdoor gatherings, and find delicious ways to cool down. Here at TABLE, we’ve gathered the ultimate collection of recipes, tips, and guides to help you make the most of the season. Follow along to mix up innovative salads bursting with vibrant produce, put together no-cook meals that beat the heat, take in expert grilling advice for your cookouts, and learn to mix refreshing sips both boozy and booze-free. Prepare to elevate every aspect of your summer dining and entertaining as well as discover everything you need for a truly unforgettable season.
We here at TABLE believe that all salads should go beyond the basics of lettuce and dressing. These summer salad recipes are full of seasonal ingredients that make eating healthy a breeze. Some of our recipe additions include spiral-cut zucchini, peaches, papaya, shishito peppers, corn on the cob, blueberries, kale, and citrus.
Sweet and juicy peaches are one of our favorite summer fruits. Put your next basket of peaches to good use with 16 recipes that range from savory dinners to delectable desserts. Whether you’re looking for a salad, cocktail, pie, pizza, appetizer, or main dish, we’ve got you covered.
We feel your pain when it’s hot outside and the last thing you want to do is turn the oven on. Thankfully, we have simple, no-cook recipes that turn the heat down while also refreshing your palate. Plus, these recipes go beyond just salads to feature veggie rolls, salmon, sandwiches, and smoothie bowls.
We can’t forget about the little gems that brighten summer in shades of red, blue, and purple. Summer berries get the award-winning James Beard Chef treatment from Cheryl Alters Jamison. Try her recipes for Grilled Chicken Breasts with Blackberry-Herb Sauce, Mixed Berry Stuffed French Toast, and Pinwheel Strawberry Biscuit Pie.
Everyone needs to cool down when temperatures ar reaching upwards of 90 degrees and not a cloud is in the sky. Skip the store bought popsicles this year and refresh yourself the homemade way. We have a variety available from fruity types to sweet and creamy.
In case you can’t make the trip to your local deli or butcher, there are plenty of options online to get the highest quality at the best price. We’ve gathered a list of vendors who carry hot dogs, sausages, burgers, steaks, chicken wings, and even fresh salmon for all your cookout needs.
Get that perfect grill every time with these tips from Chef Kevin Hermann. He covers all from choosing your meat to rolling out your patties and beyond.
Instead of boiling your corn or veggies, add them to your grill for a bit of smokiness and a crispy crunch. Chef Kevin Hermann even has a tip about adding lemon to your veggies that’ll change your grilling game.
Cooking steaks on the grill can make it tricky to get the right temperature, especially with a large tomahawk steak. But, these grilling tips break down the process, making sure your sear time and rest time line up with your desired doneness.
Skewers are the best way to serve a variety of meats and veggies in a simple and appealing way. We’ll teach you what you need to do to prepare the skewers ahead of time and how to get that beautiful char on the outside, all the way down the skewer ingredients.
Champagne, mimosas, spritzes…they all just feel right during the summertimes and cannot exist without wine. Sipping a glass of wine in the summer can be ultra-relaxing. But, there are a few tips you’ll want to stick to so you have the best glass possible. Adam Knoerzer presents us with his do’s and don’ts when it comes to this time of year.
Spritzes are the drink of the summer for their bubbly nature and light sweetness. They’re refreshing in the hot sun and even leave plenty of room for experimentation. Check out our recipes for new variations like a Hibiscus and Mint Spritz, Faux-Ca Cola Spritz, and Absinthe Spritz.
Not into the booze? That’s okay! You can still have a spritzy summer too! We go through the main subjects you need to consider while mixing up your own non-alcoholic spritz. Learn all about choosing NA wines, creating an aperitif, and so much more.
Watermelon picnic-ware is just what you need to perfect your summer meal. It’s bright, colorful plus appealing to kids and adults alike. We even include a few recipes for Watermelon Sandwiches, Watermelon Salad, and a Watermelon No-Jito Mocktail to make use of your purchase.
The thrilling and gore-y world of 28 Days Later took the 2000s era of horror by storm. With its zombie virus outbreak and compassionate characters, it’s no wonder why it drew in fans of all genres. Though, nearly 13 years later, this original story has much more to tell in its third movie of the series, 28 Years Later. We’re gearing up for one of the most highly-anticipated horror movies of the year with a cocktail that brings the Virus to life. 28 Years Later: The Virus Cocktail is a simple gin seltzer that receives a fruity twist the second you insert the syringe of cranberry simple syrup. Needless to say you’ll be able to imagine your bloodstream slowly being taken over as the deep red simple syrup flows into the clear cocktail.
What is 28 Years Later About?
28 Years Later is the third installment of the 28 Days Later series of films. The main premise for these films follows society as it grapples with a raging virus that takes over their victims, sending them into a zombie-like state. This newest movie takes place three decades after the virus’ release. A group of survivors including actors Aaron Taylor-Johnson, Ralph Fiennes, and Jodie Comer have created a new society on an island connected to the mainland by a single and heavily blocked entrance. After one decides to head into the mainland and finds a new mutation, they figure out that even the survivors are no longer safe from the virus’ effects.
These Tricolor Matcha Sugar Cookies remind us of the colorful “play dough” cookies of our youth…with a dash of sophistication thanks to the matcha powder. But, don’t worry if you’re not huge on matcha, we even out this earthy powder with the flavors of freeze-dried blueberries and peaches. Each bite welcomes a new combination of flavors as you taste the purple, orange, and green sections.
Tips for Keeping Colors Separate in These Matcha Sugar Cookies
If you’ve ever painted a picture or colored in a page with markers, you know how easily touching colors can turn into a brown mess. In order to keep the colors from combining in these Matcha Sugar Cookies, there are a few steps you can take while forming them.
Firstly, all your doughs need to be a similar consistency. You can also chill your doughs in the fridge for half an hour to ensure a firm yet pliable mixture. The second key to keeping these colors separate is to handle your dough carefully. As you go to roll each color into one ball, you want to use equal amounts of each color and light pressure when rolling so they do not all squish together. If you do prefer more of a mixed tie-dye pattern, you can roll your doughs into logs, press them into one larger log, and cut out cookies from there.
Preheat oven to 325°F. Line a baking sheets with parchment paper or silicone baking sheets.
In a stand mixer, cream together butter and sugar until fluffy.
Add the egg and vanilla. Beat until combined.
In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
Add the flour mixture to the butter mixture a cup at a time and mix until combined, scraping down the bowl as needed.
Divide the dough equally into three small bowls. Add blueberry powder to the first bowl, matcha powder to the second, and peach powder to the third. Mix the contents of each bowl to combine well. Place a teaspoon in each bowl. Wash your hands in between handling each bowl so as not to combine colors.
In a bowl, whisk together sugar and ginger for rolling.
Take a teaspoon of dough from each bowl. Roll together the three doughs just enough to form a ball. Let the colors stay separate!
Roll the tri-colored cookie balls in the sugar and ginger mixture.
Place the cookie balls on the baking sheets. Leave space between them. Prior to baking, and press down gently twice on each ball with a fork, as you would with a traditional peanut butter cookie.
Bake for 15 minutes, until edges are just begging to show traces of gold.
Place on cooling rack or clean, cool surface until they reach room temperature.
Recipe and Styling by Keith Recker Photography by Dave Bryce
Imagine starting off your morning with a slice of banana bread, warm out of the oven with hints of earthy matcha, rich white chocolate, and smooth Russian buttercream. Bake up a loaf for those mornings you need to grab a slice and run out the door for breakfast on-the-go. Or, make this recipe for a tasty contribution to holiday brunches. Either way it should be served beside a cup of coffee any way you like it.
What is Russian Buttercream?
Our recipe for Matcha Banana Bread uses a Russian buttercream for a silky smooth, sweet topping. To make Russian buttercream you simply whip butter with sweetened condensed milk. Sometimes recipes will add in just a little vanilla or salt too. In our case, we add in a bit of matcha powder to balance out the rich sweetness. This minimalist approach sets it apart from American buttercream, which uses powdered sugar, making a denser texture. Russian buttercream offers a silkier, less sweet, and un-gritty consistency, sort of like whipped cream. While it shares the smooth qualities of meringue-based buttercreams such as Swiss or Italian types, it achieves this without eggs for a quicker to preparation.
