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The Tavern Recipes

Pineapple Margarita

Ingredients:

  • 1.5 oz Silver Tequila
  • 1 oz Grand Marnier
  • ½ oz Lime Juice
  • 3 oz Pineapple Juice
  • ½ oz Amaretto
  • 1 Pineapple Slice; Garnish
  • 1 Lime Wedge; Garnish
  • Ice

Add all ingredients to a blender and blend until smooth. Pour into a margarita or rocks glass. Enjoy!

Watermelon Salad

Ingredients:

  • Half small watermelon (cubed)
  • Half red onion (sliced thin)
  • 1 small cucumber (seeded and diced)
  • Juice of 1 lime
  • 10 Mint leaves (rough chopped)
  • 8 oz. Feta cheese
  • 2 oz. Extra Virgin Olive Oil
  • 1 Teaspoon sea salt

Combine ingredients in a large mixing bowl. Cover and let sit in refrigerator for 2 hours. Pull out 1 hour before use. Enjoy!

Aristides’ Revenge

Aristides Revenge Cocktail from The Tavern bar at The Village at Brookwood retirement community

This is a great Kentucky Derby party drink. Arthur Gardiner’s (Chef at The Village) folks used to use a similar recipe for poker night when they were in the military. Aristides was the very first horse to win the Kentucky Derby in 1875. The purse was only $2,850.

  1. Squeeze 6 lemons into jar and toss lemon peels in there as well. Add vodka and sugar and fill container the rest of the way with ice.
  2. Seal container tightly and wrap with dish towel.
  3. Shake jar several times.
  4. Serve using a ladle or by pouring into your favorite tall or short glass.

Pimento Cheese Deviled Eggs

Deviled Eggs served at the Tavern at The Village at Brookwood retirement community

Ingredients:

  • 6 hard cooked eggs (peeled, split long ways, and yolk and white separated)
  • ¼ cup shredded sharp white cheddar cheese
  • 2 Tablespoons diced roasted red peppers
  • 3 Tablespoons Duke’s mayonnaise
  • 1 teaspoon yellow mustard
  • ½ teaspoon vinegar (rice wine or white wine work)
  • ½ teaspoon granulated garlic
  • Salt and pepper to taste
  • Smoked paprika for dusting
  1. In a medium mixing bowl, mix the yolks, cheese, diced peppers, mayonnaise, mustard, vinegar, and granulated garlic with a fork until smooth. Add salt and pepper to taste.
  2. Let rest for half an hour in refrigerator.
  3. Use a spoon or piping bag to restuff the whites with the new yolk mixture.
  4. Dust with paprika after putting them on your favorite deviled egg dish.

Low Fat Sesame Chicken

  • 1 Cup chopped white meat chicken
  • ¼ Cup sliced yellow onion
  • 1 Tablespoon sesame oil
  • 1 Tablespoon olive oil
  • 1 Tablespoon honey
  • 1 Tablespoon low sodium soy sauce
  • ½ Teaspoon sriracha sauce (more if you like spicy)
  • 1 Teaspoon white sesame seeds
  • 2 Tablespoons thin sliced green onion
  1. Sauté chicken and onions in a small frying pan with olive oil and sesame oil on medium heat until onions are translucent.
  2. Reduce heat to low and add soy sauce, sriracha, and honey in that order.
  3. Stir frequently for 2 minutes or until sauce has reduced, turn off heat.
  4. Sprinkle sesame seeds and green onions and serve over rice.
  5. Enjoy! 

Low Sodium Curry Chicken and Almond Soup

  • ½ Cup chopped chicken
  • ¼ Cup diced bell pepper
  • ¼ Cup diced yellow onion
  • 1 Can chickpeas
  • 1 Qt. low sodium chicken stock
  • 1 Can (13.5 oz) coconut milk
  • 2 Tablespoons curry paste (red works best or can use yellow curry powder in a pinch)
  • 2 Tablespoons olive oil
  • ¼ Cup toasted almond slivers
  1. Sauté bell pepper and onion in olive oil until onions are translucent and aromatic.
  2. Add chicken, chickpeas, and curry paste.  Sauté for 1-2 minutes on medium heat, stirring frequently.
  3.  Add chicken stock and bring to a boil.  Reduce heat and simmer for 5 minutes.
  4. Add coconut milk stirring rapidly.
  5. Serve in a bowl and top with almonds.
  6. Enjoy!
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