CityView Magazine

32 | July/August • 2014 High Dive Kelcey Dudley, Bartender at Chris's Steakhouse Miss Dudley created this drink for you to sip poolside while enjoying the latest hot summer novel. Because of the balance of sweet and sour, she coined this libation, "refresh- ing, yet tricky." 8 to 10 mint leaves Muddle in bottom of glass Fill with ice Add 1 oz. of gin (Bombay Sapphire or Hendrick's) ½ oz. of St. Germain Add sliced cucumbers and club soda Splash of lime juice Serves one The Belmont Banana Pudding Becky King, Owner of Belmont Village Here's Mrs. King's version of the classic southern dessert. is thick and sweet pudding, topped with fluffy meringue is the perfect end to your lunch or dinner in July, August… or December. 3 beaten egg yolks ¼ cup of sugar 3 tbsp. of flour ¼ tsp. of salt 2 cups of milk 1 tbsp. of butter 1 tbsp. of vanilla Mix flour, sugar and salt thoroughly. Add rest of in- gredients. Cook slowly in heavy saucepan until it thick- ens, beat if lumpy. Alternate layers of vanilla wafers and sliced bananas with pudding. Refrigerate while making meringue. Meringue: 3 egg whites ½ tsp. of cream of tartar 1 tsp. of vanilla flavoring or extract Beat the three egg whites with a mixer on high until stiff with ½ tsp. of cream of tartar. Gradually add the six table- spoons of sugar while beating egg white mixture. When stiff, add one tsp. of vanilla extract or flavoring. Blend well. Take pudding out of refrigerator and cover with meringue. Make sure to seal edges well. Bake in oven at 350 until brown. Savor the pudding while warm, or place in refrig- erator for a cool treat later! Serves eight CV Photo by Byron Jones Photo by Tiffany Parsons

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