Cool off this summer with these fresh recipes

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On a hot day, especially like today, there’s nothing better than a big glass of sweet tea to cool off.

And what goes with it better than fresh salads and sandwiches.

FOX8’s Shannon Smith is at the Tavern in Old Salem where Jared Keiper showed us some “cool” recipes.

Tavern Syllabub l Tavern candy pecans l Tavern Beet Salad l Tavern Quick Pickle Beets l Tavern Brown Butter Vinaigrette

Pecan & Brown Butter Vinaigrette (makes about ¾ cup)

¼ Lb. Unsalted Butter
½ Cup Apple Cider Vinegar
½ Cup Honey
¼ Cup Pecan Pieces

1) First start with browning the butter in a sauté pan on medium high heat. Butter should simmer for about 4- 5 minutes until foam on top begins to turn a blonde color. Remove from heat and scrape bottom of pan with wooden spoon in order to remove fond from bottom of pan. Set aside and allow to cool until it is warm to the touch. The brown butter should have a slightly nutty scent.
2) In another sauté pan combine vinegar and honey. Reduce vinegar and honey on medium heat until liquid is reduced to about ¼ cup. Set aside and allow to cool to room temperature.
3) While reduction and brown butter are cooling place pecans in 350 degree oven and toast for 10 minutes. Remove from oven and lightly chop.
4) Once reduction is cooled and butter is warm to touch, add reduction to medium size mixing bowl. With a whisk, slowly emulsify brown butter into honey and vinegar reduction adding all of the wonderful burnt bits on the bottom of the pan
5) Whisk in toasted pecans and place in warm location for later use.

Tavern Quick Pickle Beets

2 Lbs. Fresh Beets
1 ½ Cups Red Wine Vinegar
1 Cup Red Wine
1 Cup ice
1 ½ Cups Turbinado Sugar
6 ea. Pink Peppercorns
2 ea. Bay Leaf
6 ea. Whole Cloves
1 ea. Cinnamon Stick
1 Tablespoon Pink Salt

1) Clean beets by removing tops and washing bulbs in cold water. (Save beet greens & Stems for later use)
2) In large pot submerge cleaned beets in cold water. Bring beets to boil( about 12 minutes) and then reduce to a low heat simmer. Beets should simmer for about 20-30 minutes depending on size.
3) Chill in ice water until completely cool.
4) When beets are completely chilled remove from ice bath. With dry paper towel remove skins by lighly pressing on outer surface of beets.
5) Thinly slice beets and place to the side until sugar & wine syrup is reduced
6) Place all remaining ingredients in large pot and bring to a boil. Stir occasionally to ensure sugar is well incorporated.
7) Reduce sugar, wine & spices by about 1/3.
8) Add thinly sliced beets to wine reduction and remove from heat.
9) Add ice and submerge beets by placing a plate on top.
10) Chill beets in fridge over night or until cool.

Beet & Brown Butter Salad

2 Head Bibb Lettuce
¼ Cup Slice red onion
¼ cup Grape tomatoes
12 slices Pickled Beets
½ Cup Fresh Pitted Cherries
½ Cup Candied Pecans
¼ Cup Goat Cheese
¾ Cup Brown Butter Vinaigrette

1) Wash bibb lettuce in cold water and lightly slice, not chop
2) In a large mixing bowl, Combine sliced tomatoes, sliced red onion, pecans, & cherries.
3) On a room temperature plate, align beets nicely in a straight line.
4) Add ½ cup of brown butter dressing to salad bowl and mix.
5) Place salad mixture on top of beets and sprinkle with goat cheese crumbles.
6) Top with remaining dressing and serve.

Tavern Candy Meringue Pecans

4 ea. Egg Whites
1 ½ cups Sugar
1 ½ cups Pecans
¼ cup Ground Cinnamon
1 TBL Spoon Vanilla Extract

1) In mixer, whip egg whites until very stiff. Egg whites cannot be over whipped for this procedure.
2) Once egg whites are whipped to very stiff peaks slowly add sugar on medium whip speed.
3) Add cinnamon very slowly and vanilla extract.
4) Remove bowl from mixer and add pecans until they are completely covered in meringue mixture.
5) Transfer to sheet pan & spread out evenly.
6) Bake pecan and sugar mixture at 300 degrees for 45 minutes tossing and rotating until pecans are dry to touch.
7) Cool at room temperature & store.


2 Cups Seasonal berries or fruit of choice
2/3 Cup Dry white wine
½ Cup Dry white Sherry
¼ Cup Fresh squeezed Lemon
2 Tbl. Fresh Lemon Zest
2/3 Cup White Sugar

1) Combine wine, sherry, lemon juice, zest & Sugar.
2) Whisk until sugar is completely dissolved.
3) Whip the heavy cream until stiff peaks form.
4) Fold wine mixture into heavy cream gently.
5) Spoon into 8 wine glasses, leaving enough room to add fruit.
6) Cover each glass individually with plastic wrap and refrigerate overnight.
7) The mixture with separate by the next day.
8) Garnish with berries and fresh mint.

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