To help celebrate the Juneteenth holiday, celebrity chefs, restaurateurs and authors JJ Johnson, Gregory Gourdet and Jocelyn Delk Adams shared a handful of festive food and drink recipes to make at home.
MORE: Chef shares grandfather's fried chicken recipe that became their Juneteenth traditionYield: 4-6 servings
Ingredients
12 fluid ounces fresh lemonade
12 fluid ounces strawberry syrup (recipe below)
2 fluid ounces of JJ’s Triple-Spiced Simple Syrup (recipe below)
16 fluid ounces sparkling water
Large ice cubes
4 lime wheels (garnish)
4 slices jalapeno
JJ's Triple-Spiced Simple Syrup
1/2 cup sugar
1/2 cup water
1 habanero (sliced and seeded, reserve seeds for extra spice if preferred)
1 bird's eye chili (whole)
1/2 small jalapeno
2 ounces lime juice
Strawberry syrup:
6 cups of hulled strawberries
14 ounces raw sugar
Instructions
Lightly muddle strawberries in sugar, seal in Ziploc bag or jar and refrigerate overnight or for 24 hours, strain.
In a saucepan, add all of the ingredients for the Spiced Simple Syrup (leave out habanero seeds unless an extra spicy flavor is desired), bring to a simmer. Allow to cook while stirring frequently until sugar is dissolved. Remove from heat and allow to cool completely. Please note, there will be extra simple syrup, so you can reserve the rest for another batch of the Spicy Strawberry Margarita mocktail.
In a large pitcher combine the strawberry syrup, JJ’s Triple-Spiced Simple Syrup, lemonade, sparkling water, and mix with ice. Optional splash of tequila or vodka.
Place lime wheels on a plate and sprinkle with jerk seasoning.
Place jalapeño slice in the bottom of the glass and pour the mixture into each glass and garnish the rim with a spiced lime wheel. Serve right away.
Recipe reprinted courtesy of JJ Johnson.
Yield: 4-6 servings
Ingredients
Cornbread
1/4 cup olive oil
1 cup oat milk
1 vegan egg
1 1/4 cups yellow cornmeal
1 cup all purpose flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
Cornbread Method
Preheat the oven to 400 degrees. Brush the bottom and sides of an 8 inch square or 9 inch round cake pan with some of the olive oil.
In a large bowl, beat the remaining melted olive oil, oat milk, and vegan egg with a fork or wire whisk until well mixed.
In a separate bowl, combine the cornmeal, flour, sugar, baking powder, and salt.
Stir into the egg mixture and blend until the flour is just moistened (the batter will be lumpy). Set the batter aside to rest for 5 minutes.
Pour the batter into the prepared pan; use a rubber spatula to scrape batter from the bowl.
Spread the batter evenly in the pan. Bake for 25 minutes, or until it is golden brown and a toothpick inserted in the center comes out clean.
Salad components
Vegetable oil for frying
1 cornbread recipe (see above), cut into large cubes
Kosher salt
1/4 teaspoon cayenne pepper
1/4 teaspoon chili powder
1/4 teaspoon garlic powder
1 tablespoon Dijon mustard
1/2 cup red wine vinegar
1 cup avocado oil
Cracked black pepper
2 cups of seedless watermelon
3/4 cup sliced purple green beans
3/4 cup sliced breakfast radish
1 medium red onion, thinly sliced
2 large cloves garlic, roughly chopped
1/4 cup rough chopped parsley
Directions
Heat a large Dutch oven or heavy bottom pan with just enough oil for frying. Don’t fill the pan more than halfway. Add the oil and turn on medium high heat until it reaches 350 degrees. Monitor the heat.
Add the large cornbread pieces and fry just until they are golden brown and crispy. Remove from the oil and drain on a paper towel or a sheet tray fitted with a rack. Season with salt to taste, cayenne pepper, chili powder, and garlic powder. Allow to cool.
In a medium bowl whisk the mustard and red wine vinegar. Slowly stream in the oil whisky constantly. Season with salt and pepper.
Add the tomatoes, beans, breakfast radish, watermelon, red onion, and garlic together in a bowl and mix with some of the salad dressing. Season with salt to taste. Mix in the cooled cornbread chunks and add more dressing allowing the bread to soak up the juices and soften just slightly. You still want the bread to be crispy. Lastly, stir in fresh parsley and serve right away.
Recipe reprinted courtesy of JJ Johnson.
Gourdet, chef-owner of Kann, shared his sweet and smokey chicken recipe.
Serves: 4
Ingredients
For the Pickles (Makes about 3½ cups)
2 cups zucchini (cut into thin half moons; about ½ pound)
2 cups yellow summer squash (cut into thin half moons; about ½ pound)
1 tablespoon kosher salt
1 cup apple cider vinegar
1/4 cup maple syrup
1 tablespoon yellow mustard seeds
1/2 medium yellow onion, cut into thin half moons
4 inches fresh turmeric, peeled, halved lengthwise, and thinly sliced, or 1 teaspoon powdered
9 cloves
6 medium garlic cloves, thinly sliced
For the Chipotle Honey BBQ Sauce:
1 cup all natural ketchup
2 tablespoons mustard
5 tablespoons honey
1 tablespoons apple cider vinegar
1 tablespoon smoked paprika
2 tablespoon chipotle powder
1 teaspoon salt
For the Chicken:
3 pounds chicken thighs, cut into 6 pieces
3 teaspoons salt
2 tablespoons avocado oil
Directions
For pickles: Combine the zucchini, summer squash, and salt in a medium heat-proof mixing bowl, toss really well, and let sit for 10 minutes, so the vegetables soften and release water. When they have softened, combine the remaining ingredients in a small pot and bring to a boil over high heat. Boil for 30 seconds, to mellow the onion and garlic, then turn off the heat. Let the mixture cool for 2 minutes, then immediately pour it over the zucchini and squash. Toss well, and let it pickle, uncovered and stirring halfway through, for at least 2 hours before using. Pickles are best the next day.
For BBQ Sauce: Combine all in a small bowl and mix well.
For grilled chicken: Lay the chicken flat on a platter and season it top and bottom with the salt, evenly and all over. Place the chicken in a large bowl and toss it with the BBQ Sauce. Let the chicken marinate overnight or at least 4 hours. When ready to cook, add the oil to the chicken and give it a toss to combine. Grill the chicken over a hot grill until charred on the outside and just cooked through, about 12 minutes. Flip the chicken once during the process and glaze it with any extra sauce that is in the bowl, making sure to cook it through.
Recipe reprinted courtesy of Gregory Gourdet.
Ingredients
For the Cake:
1 1/2 cups unsalted butter, room temperature
8 ounces cream cheese, room temperature 1 block
3 cups granulated sugar
1 tablespoon vegetable or canola oil
6 large eggs room temperature
3 cups cake flour
1 teaspoon salt
2 teaspoons vanilla extract
For the Swirl:
2 tablespoons unsweetened cocoa powder
1 tablespoon red food coloring
1 tablespoon hot water
For the Icing:
4 ounces cream cheese room temperature
2 cups powdered sugar
4 tablespoons milk
1 teaspoon pure vanilla extract
Directions
For the Cake: Start by preheating your oven to 325 degrees F then liberally spray a 12-cup Bundt pan with non-stick baking spray.
In your mixer bowl, add butter and cream cheese and beat for two minutes on high speed. Next, slowly add in sugar and oil then continue beating on high speed for an additional 5 minutes until it’s a very pale yellow and fluffy.
Next, add eggs, one at a time, combining well after each addition and scraping down the sides as needed.
Turn your mixer down to its lowest speed, and slowly add flour into batter in two increments then add salt. Be careful not to overbeat.
Lastly, add in vanilla extract, scrape down sides and mix until just combined and turn off mixer.
Pour 1/2 of cake batter into a separate bowl and set aside. Whisk in cocoa powder, red food coloring and hot water until completely well mixed.
Alternate dollops of vanilla and red velvet cake batter into Bundt pan using a skewer to swirl batter.
Bake for 1 hour and 15 -20 minutes or until a toothpick inserted in the center of the cake comes out clean.
Cool in pan on a wire rack for 10 minutes, then invert cake on serving plate for at least an hour or until the cake is cool to the touch.
For the Cream Cheese Icing: Mix cream cheese, powdered sugar, milk and vanilla extract until smooth then pour over top of cooled cake and serve.
Recipe reprinted courtesy of Jocelyn Delk Adams.