Tuesday, August 25, 2015

Lemon Mint Shake Ups

Lemon Mint Shake Ups

While at fairs and festivals, lemon shake-ups are grainy with sugar, I prefer mine to be smooth like lemonade. I add fresh mint to make them extra refreshing. When guests come over, Sam will add vodka for a fun cocktail.

1 cup water
1 cup sugar
Juice and zest of 6 lemons
20 leaves of fresh mint

8 cups crushed ice
4 sprigs of mint for garnish

On the stove, boil water, sugar, lemon juice and zest, and leaves of mint until sugar is dissolved. Let cool.

In a cocktail shaker, combine 1 cup with two cups of ice. Shake vigorously until slightly foamy and pour into a 16 ounce glass. Garnish with mint sprig.

Serves 4

This original recipe is property of Chef Alexa Lemley and may be used with permission. 

Thursday, August 20, 2015

Chef Alexa's Grand Champion Decadent Macaroni and Cheese

Grand Champion Macaroni and Cheese Day!

Want to enjoy the deliciousness but missed the Artisan Foodworks Market last week?

Order Decadent Macaroni and Cheese for pick up on Friday, September 25.
We'll be here between 8:00 am and 6:00 pm that day for you to get yours.

Only $10 for a 7-inch pan that feeds 4 to 6 people. Heat at home.

Call 812.372.9898 by noon on Thursday, September 24 to place your order.

Chef Alexa celebrates her victory at the Indiana State Fair.

Did you know that our own 240sweet Artisan Foodworks Executive Chef Alexa Lemley won Grand Champion in the Ultimate Macaroni and Cheese Cook-Off at the Indiana State Fair? Last Saturday, she battled eight other finalists in a live competition (with blind judging) in a great contest. You can check out the American Dairy Association Indiana's website here to drool over the entries. 

Thank you to everyone who cheered her to victory!

Chef Alexa's Decadent Macaroni and Cheese

Decadent Macaroni and Cheese
Macaroni and cheese means love to many of our 240sweet Artisan Foodworks catering customers. A favorite at barn weddings, there’s just something about the ooey gooey warm cheese and noodle combination as a side dish. On Meatless Mondays, I often serve this at home as an entrée with a nice garden salad. My Decadent Macaroni and Cheese uses four different kinds of cheese and lots of dairy for extra deliciousness.

Click here to watch Chef Alexa make it on Indy Style.

Equipment needed:
2 gallon stock pot
1 quart sauce pans
Large bowl for mixing
Rubber spatula
9x13 casserole dish
Food processor

1/2 lb elbow macaroni noodles
8 oz sour cream
8 oz cottage cheese
1 pt heavy whipping cream
1/4 lb butter
¼ lb cream cheese
1 lb sharp cheddar, shredded (reserve 1/4 cup)
1 lb queso chihuahua, shredded (reserve 1/4 cup)
1 sleeve Ritz crackers
1 tsp salt
½ tsp pepper

Preheat oven to 350 degrees.

In a stock pot, boil one gallon of water. Add noodles and cook for five minutes. Drain and rinse under cool water.

In a sauce pan, whisk together heavy whipping cream, butter, and cream cheese until smooth while simmering. Remove the cream mixture from heat.

In a large bowl, stir together noodles, cream mixture, sour cream, cottage cheese, salt, pepper, ¾ lb sharp cheddar, ¾ lb queso Chihuahua with a spatula.

In a food processor, pulse Ritz crackers and remaining cheeses until a fine crumb.

Place macaroni mixture into a 9x13 casserole dish and top with cracker/cheese crumbs. Bake for 30 to 45 minutes, until bubbly.

Take a moment to smell the delicious cheesiness and indulge in while hot.

Serves 15 as a side dish, 8 as an entrée.

This original recipe is property of Chef Alexa Lemley and may be used with permission.