The scattered sunny days sprinkled throughout Ohio’s spring season give us a glimpse of the warmer weather that’s still to come. Try these warm-weather brunch favorites to experience Backdrop’s taste of summer. These sweet and savory classics will give you a sample of good Southern cooking in your own backyard.
Peach Sangria-Serves 6
Ripened white or yellow peaches
2 tablespoons sugar (or alternative sweetener)
3/4 cup peach vodka
1 bottle pinot grigio
6 tablespoons lemonade concentrate
1 liter of ginger ale
Green apple and strawberries for garnish
Directions: Combine fruit, spirits & lemonade concentrate in a large pitcher. Refrigerate for eight hours or overnight. Add 1 liter of ginger ale. Garnish with green apple and strawberries. Serve and enjoy! Keep up to three days after serving.
Shrimp & Peach Kabobs Over Stovetop Grits- 4 servings, ~25 min
1 cup quick-cooking grits
A pinch of salt
1 tbsp butter
1/2 cup grated parmesan
Salt and pepper to taste
Directions: In a medium heavy saucepan bring 4 cups water and 1 teaspoon salt to boiling. Gradually whisk in grits, stirring constantly. Stir until the mixture boils. Reduce heat to low, add salt, cover tightly with a lid and cook for approximately 5 min, stirring frequently until thickened. Turn heat off and whisk in butter. Top with grated parmesan cheese.
24 large shrimp, peeled and deveined
2-3 large peaches, peeled and cut into chunks
1/2 teaspoon mild chili powder
1/2 a lime
3 ounces honey
8 kabob sticks
Important Tip: Keep the heat to a medium to avoid overcooking!
Directions: Juice the half lime. In a small bowl, whisk together the honey, lime juice and chili powder. Heat grill or grill pan on medium heat and brush pan lightly with olive oil. Place shrimp and peaches on skewers, about 3 shrimps per skewer. Lightly brush shrimp and peach kabob with the honey mixture. Cook uncovered for 10-15 minutes, flipping occasionally until shrimp is pink and curls. Plate over grits.