In honor of National Lemonade Days, inspired by the heartwarming efforts of young Alexandra “Alex” Scott – who while battling cancer at the age of 4, started her own lemonade stand to help raise money for childhood cancer research, chef Suzanne Goin (owner of several popular Los Angeles restaurants and co-founder of the LA Loves Alex’s Lemonade fundraiser, which raised $500,000 last year for cancer research) stopped by Access Hollywood Live to share a wonderful lemonade recipe for adults and kids alike, as well as some tasty dishes to go along with it.
Here are the recipes featured on today’s show…
AOC’s Raspberry Fennel Lemonade
- 12 oz lemon juice
- 8 oz raspberry fennel syrup*
- 18 oz soda/sparkling water
- Mint sprigs as garnish
Add lemon juice, raspberry fennel syrup and soda, stir until it all comes together. Strain over fresh ice use a nice big mint sprig as garnish.
Rasberry Fennel Syrup:
- 1 1/2 cup sugar
- 1 cup water
- 1/4 cup fennel seeds (if you toast them they become more flavorful)
- 2 star anise (these last two ingredients are a fun introduction to make your own absinth only thing missing is wormwood and some brandy, which we do make at AOC)
- 32 raspberries
Put the sugar, water, fennel seeds and anise on a stove in a steel pan on a low heat until it starts boiling. Strain the seeds and anise out so you have a fennel/anise syrup. Add the raspberries and put into blender strain again so you get rid of the seeds.
AOC’s Spanish Fried Chicken
- 3 pounds boneless skinless chicken thigh, cut into strips
- 2 tablespoons smoked paprika
- 1 tsp allepo pepper
- 1 tsp toasted ground cumin
- 1/2 tsp toasted ground coriander
- 3 cloves of pounded garlic
- 4 cups buttermilk
- 1 cup flour
- 1 tsp cayenne
- 2 to 3 quarts vegetable oil for frying
Marinate the chicken for at least 4 hours with the allepo, cumin, coriander, pounded garlic, 1 teaspoon paprika, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper.
Pour the buttermilk over the chicken and let sit for 3 hours.
Stir together the flour, cayenne, and the remaining 1 tablespoon plus 2 teaspoons paprika.
Drain the chicken and dredge it in the spiced flour.
Heat the oil to 350 degrees on a deep-frying thermometer, over medium heat, in a heavy wide-bottomed pan.
Shake the excess flour from the chicken strips, and gently drop them into the hot oil. Cook the chicken until golden brown, about 3 minutes, and drain on paper towels.
At the restaurant, it is served with sizzling chile butter and romesco aïoli for dipping.
Chef Suzanne Goin runs AOC, Lucques, Tavern, The Larder and The Hungry Cat.