Giant Tiger Facebook Live Recipes

Sparkling Strawberry Lemonade

(Serves 4)

  • 1 cup sugar
  • ½ cup water
  • 2 cups strawberries, stemmed and washed
  • 1 cup lemon juice
  • 3 cups sparkling water

In a small saucepan over medium heat, combine the sugar and water.  Stir until sugar is completely dissolved.  Pour the sugar syrup into a blender with the strawberries and lemon juice and puree.

Combine the puree and sparkling water in a pitcher and serve in a tall glass over ice.


The Grilled Cottage Burger

For the Burger Patties

  • 1 lb.                 Mild Italian Sausage Meat (remove from casings)
  • 1 lb.                 Ground Beef
  • 1                      Garlic clove – minced
  • 1                      Egg
  • 2 tsp.               Worcestershire Sauce
  • 1/2 tsp.            Sriracha
  • 1/4 cup            Flat Italian Parsley – chopped
  • 1/2 cup            Grated Parmesan Cheese
  • 1/2 cup            Bread Crumbs
  • 1 tsp.               Kosher Salt
  • 1 tsp.               Black Pepper – freshly ground

In a medium bowl, gently mix all the ingredients by hand (try not to over work the mixture)

Cover the bowl with plastic wrap and refrigerate for 1 hour.

Remove from fridge and form into four 8-ounce patties.

For the Arugula Aioli

  • 1 cup               Mayonnaise
  • 2 cup               Baby Arugula
  • 1/2 cup            Fresh Shredded Parmesan Cheese
  • Zest of one lemon

In a food processor, pulse together all ingredients until well blended (approx. 45-60 seconds)

Keeps in an air tight container (in the fridge) for up to a week.

Garnishing suggestions:

  • Sliced Provolone Cheese
  • Butter Lettuce
  • Sliced Pickles
  • Sliced Hothouse Tomatoes
  • Sliced Sweet Onion


June’s Cheesecake in A Jar

(Makes 6 jars)

  • 1 ¼ cups graham cracker crumbs
  • ¼ cup melted butter
  • ¼ cup packed brown sugar
  • 1 cup heavy (35%MF) cream
  • 4 ounces room temperature cream cheese
  • ½ cup confectioners’ sugar
  • 1 cup strawberry compote

In a small bowl, stir together graham crumbs, melted butter, and brown until well combined, then evenly divide mixture into six 1-cup mason jars, gently pressing down to pack crumbs on the bottom. 

Place jars on a rimmed baking sheet and bake in preheated 350F oven until crumbs set, about 5 minutes.  Remove from oven and let cool.

Meanwhile, in a large bowl, whisk cream to soft peaks. Set aside.

In the bowl of a stand mixer fitted with paddle attachment, beat together cream cheese and icing sugar until smooth, then fold in reserved whipped cream until well combined and spoon mixture into jars.

Top each cheesecake with strawberry compote, then refrigerate until ready to serve.

Strawberry Compote

  • 1 pound fresh strawberries, cut in half
  • 1/4  cup granulated sugar
  • 1 teaspoon vanilla extract

Toss strawberries with sugar and vanilla, place on a baking sheet with parchment paper. Bake in a 375F oven for 7-8  minutes, or until strawberries are just starting to cook. Allow to cool, keeping any strawberry roasting juices with the strawberries.

Recipes prepared by Chef Lynn Crawford

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