This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

WINSTON-SALEM, N.C. — On this edition of Recipe Wednesday, FOX8’s Shannon Smith will be at the Spring House Restaurant in downtown Winston-Salem.

Chef Timothy Grandinetti shared the following recipes that feature fresh summer fruits:

Strawberry & Pineapple “Soda” w. Chile scented Buffalo Creek Farm Goat Cheese

  • 1/4 cup sugar
  • 1/4 cup champagne
  • fresh strawberries

Combine all ingredients – mix in blender.  Reserve.

  • 1/4 cup sugar
  • 1/4 cup champagne
  • pineapple juice
  • spicy simple syrup

Combine all ingredients – mix in blender.  Reserve.

  • 4 oz goat cheese
  • 1/2 cup milk
  • 2/3 cup simple syrup
  • lemon
  • 2 sheets gelatin

Bloom gelatin in cold water – reserve.  Combine first 4 ingredients – whisk to combine.  Add gelatin sheets.  Chill.

Pan Roasted Pork Cutlet w. Cheerwine Strawberry Glaze

  • 2 cups Cheerwine, FLAT
  • strawberries
  • 1/2 cup molasses
  • 1 cup brown sugar
  • 6 jalapeno, small dice
  • 6 Tbsp. cornstarch
  • 6 Tbsp. Chambord

Combine Cheerwine, strawberries, molasses, brown sugar, & jalapeno – bring to a simmer.  Combine cornstarch & Chambord.  Add, as necessary, to Cheerwine Strawberry Glaze to thicken.

“Old School” Red Hot Chicken w. Pickled Blueberry Melange

“Old School” Red Hot Spice Rub:

  • Paprika
  • Cayenne
  • Cumin
  • Oregano
  • Brown Sugar
  • Garlic
  • Onion
  • Parsley
  • Salt & Pepper

Pickled Blueberries

  • Cinnamon sticks
  • 1 tsp. Cloves
  • 1 tsp. Allspice
  • 2 cups Balsamic Vinegar
  • 2 pints Blueberries
  • 1/2 cup Honey
  • 1 cup Brown Sugar

Prepare a spice satchet.  Combine vinegar, honey, & brown sugar – bring to a boil.  Discard spice sachet.  Pour over blueberries.  Reserve.

8-minute Double Chocolate Cake w. Raspberry Coulis & Sweet Cream

  • 1# chocolate
  • 1# butter
  • 6 whole eggs
  • 10 yolks
  • 1/2# sugar

Combine all ingredients.  Bake at 375 for 8-10 minutes.

Raspberry Coulis:

  • 1/2 cup sugar
  • 3 Tbsp. water
  • 1# fresh raspberries
  • 1 Tbsp. Chambord

Bring sugar & water to a boil – combine with raspberries & RIP! In blender.  Strain & adjust seasonings.

Dr. Brownstone’s Luv Luv Cocktail featuring Lemon Balm, Mint, & “muddled” Fresh Berries

  • several sprigs Lemon Balm
  • several sprigs Mint
  • a handful of Fresh Berries
  • 1.5 oz. Absolut vanilla
  • 1.5 oz. Absolut raspberry
  • 1 oz. Chambord
  • 1/2 oz. Luxardo Maraschino
  • 1/2 oz. Lemonade
  • Jack Rudy Grenadine

Muddle first 3 ingredients – cover with ice.  Add remaining ingredients – shake & serve!