Friday, July 30, 2010

Deb's Mango-Ginger Mojitos

From Kahakai Kitchen...

Local mangoes were on sale and I was feeling like a mojito was in order to cap a busy week, so I tossed together this fruity version adding mango and ginger to the normal lime and mint combination. These Mango-Ginger Mojitos are an easy and refreshing cocktail and are a tasty and tropical Simple Saturday Sipper.


Mango-Ginger Mojito
by Deb, Kahakai Kitchen
(Recipe for 2 drinks, can easily be increased)

1 lime, quartered
10-12 fresh mint leaves
2 tablespoons ginger syrup
4 ounces mango flavored rum
4 ounces mango puree
6 ounces club soda
ice
extra lime slices and mango chunks for garnish

In two tall glasses, divide the lime quarters and mint leaves and muddle together with ginger syrup (1 Tbsp per glass).

Add mango puree and rum to ice in a cocktail shaker and shake well. Pour liquid into glasses over the muddled mint and lime and top with club soda. Add additional ice if desired. Stir well. Garnish with lime slices and add mango chunks if desired. Serve and enjoy!


Notes/Results: Delicious--cooling and lightly sweet with a little kick of spice from the ginger. To make the mango puree, I just blended fresh mango chunks until smooth. I used a pre-made ginger syrup but you can easily make one by simmering slices of ginger and the sweetener of your choice for 20 minutes, then straining out the ginger and cooling the syrup. This is a great tropical cocktail for a warm afternoon of evening. I will make these again.

Wednesday, July 28, 2010

Deb's Watermelon and Cucumber Tonics

From Kahakai Kitchen...

Looking for a thirst-quenching cocktail for your next event? These Watermelon and Cucumber Tonics are a great way to go--they practically scream summer! They are from July's Sunset magazine--part of a drool-worthy feature with five delicious looking summer cocktail-appetizer pairings. (These were matched with Honey Sesame Grilled Chicken Wings.) Having some fresh, local watermelon and cucumber on hand, and a bottle of gin in the pantry, these were easy to throw together.


Sunset says,"Serve any remaining juice mixture over ice for guests who prefer a nonalcoholic drink--or make extra so guests can have both."


Watermelon and Cucumber Tonics
Julianna Grimes, Sunset Magazine, July 2010
(Serves 8 / 25 Minutes)

6 cups cubed, seeded watermelon, divided
1/4 cup mint leaves
1/4 cup lemon juice
1 English cucumber, peeled and cut in chunks
2 1/2 cups tonic water, chilled
1 1/4 cups gin

Combine half each of watermelon, mint, juice, and cucumber in a blender or food processor; whirl until smooth.

Line a fine strainer with 4 layers of cheesecloth, letting cheesecloth extend over edges, and set over a bowl. Strain watermelon mixture. Gather edges of cheesecloth and squeeze out remaining juice. Discard solids. Repeat (from step 1) with remaining watermelon, mint, lemon juice, and cucumber.

Stir 2 1/2 cups juice mixture, tonic, and gin in a pitcher. Pour into glasses filled with ice. Serve any extra juice as is.

Per Serving: 135 cal; 0% from fat; 0.5g protein; 0g fat; 14g carbs; (0.7g fiber); 7mg sodium, 0mg chol.


Notes/Results: Pretty in pink and perfectly refreshing and delicious. I like the fact that these don't have extra sugar added to them--the watermelon adds enough sweetness. The gin works well here, but if you aren't a fan I imagine rum, vodka or even tequila would be fine. A big pitcher of these on a hot day would be great with something spicy or something from the grill. I definitely will make them again.

Tuesday, July 27, 2010

Joanna's Melon Berry Daiquiris

Here is a delicious summer drink with fresh fruit - perfect for sipping on the deck.

From Joanna of Go Ahead and Snicker...

Melon Berry Daiquiris:

* 1/2 c. strawberries, quartered
* 1/2 c. cantaloupe, cubed
* 1 c. ice cubes
* 3-4 oz. spiced rum
* 1 oz. raspberry liquor
* 1/4 c. orange juice

Toss all ingredients in blender and blend on high speed until smooth.

Garnish with a strawberry and enjoy!

Monday, July 26, 2010

Spryte's Summer Stone Sangria

From Spryte's Place..

Summer Stone Sangria!

It's summer time and what would be a perfect addition to sangria?

Summer Stone Fruit!

I'm still working through my wine cabinet. This week I pulled out a Fat Cat Pinot Noir.

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Summer Stone Sangria
1 (750 ml) bottle Fat Cat Pinot Noir
2/3 C Slivovitz (plum brandy)
1 C Apricot Nectar
2 Nectarines, sliced
1 Black Plum, sliced
1 Red Plum, sliced
1 Black Velvet Apricot, sliced
1 big handful Cherries, sliced
Ginger Ale

Mix all ingredients except ginger ale and refrigerate several hours to overnight.
When ready to serve, pour over ice and top off with ginger ale!

Enjoy!!

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Chop up all of the fruit.
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Mix it with the wine, apricot nectar and slivovitz and refrigerate.
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This was DELICIOUS!
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It was great straight... and great with ginger ale!

I loved it!

Definitely a winner!!

Sunday, July 25, 2010

Danielle's Raspberry White Sangria

From Danielle of Cooking for My Peace of Mind..

What do you mean it's not white?!

I know...I know. In my defense, the wines I used were white. It was the fruit juice that made it not so white. Ya...let's blame the juice! It was the juices fault.

We're on the last leg of our Sangria experience over at BakeSpace.com where the unpretentious Community Wine Tasting beeps (thats short for BakeSpace Peeps...ya, it's a fun lovin, corny bunch. I fit right in) have been playing with Sangria since mid June. You're more than welcome to join us!

Warning: This recipe makes quite a bit...perfect for pool parties and bbq's. Or if you must, just halve the recipe and keep it for yourself.

Typically, when I've made a sangria that is focusing on a particular fruit flavor, I've incorporated some sort of fruit flavored alcohol to enhance the fresh fruit of choice. But not with this batch. No siiiiireeeeee. I really like raspberries. But I have an aversion to raspberry flavored alcohol. It ends up tasting like cough syrup. (shivers).


What I have here, as you can see in the photo are some frozen fruits. I have a lot of fresh strawberries that I recently froze, and fresh raspberries were kind of expensive so I bought a bag of frozen. Plus...when you use frozen fruit....no ice is needed :). Also....if you can chill all the ingredients before hand, you'll already be ahead of the game. If you are making this ahead of time, don't prepare or add the fruit until you're ready to serve. Or, prepare the fruit and store it in the freezer in a freezer bag.

Raspberry White Sangria
Printable Version

1 orange, peeled and chopped into chunks
1 pear, peeled and chopped into chunks
1/2 lb raspberries
1/2 lb strawberries
1 bottle Moscato
1 bottle White Zinfandel
3 cups cran-raspberry juice
3 cups gingerale
1 cup white rum
1/2 cup simple syrup

Combine fruit and set aside

In a large stock pot, combine all the liquid. Save the wine bottles!

Put the fruit into a large pitcher. Pour in as much of the sangria as will fit.


Get out a funnel and fill up the empty wine bottles with the remaining sangria for easy keeping


Stick a stopper in them and put them in the fridge. As the sangria pitcher empties, replenish with more. Repeat as necessary.

Now...put on your bathing suit. Turn on the radio or whatever method of music entertainment you use. Pour yourself a nice glass, and enjoy your sangria while you float around the pool.



Be careful though. This stuff likes to sneak up on ya. Because of it's unassuming alcohol content...you tend to suck it down like juice and next thing you know, you're dancing on the table. In your bathing suit. In your backyard. With a lamp shade on your head. Using your bottle of sunscreen as a mic.

Just don't do that move where the singer throws his head back and the mic is in the air as he holds onto that last note for emphasis. You might end up with a mouthful of Banana Boat SPF 30.

Monday, July 19, 2010

Prosecco Sangria Recipe by Dragon

Prosecco Sangria
Recipe by Dragon

My, oh my, it is HOT out there today. Two hot days in a row and there is more to come. Summer has arrived, baby! I made this sangria to help cool me down and it did the trick nicely. So delicious, so refreshing. Enjoy!

Serves: 4 or 1 Dragon

Ingredients:
1 nectarine, chopped
3 slices of watermelon, cubed
1/2 cup blueberries
1/2 cup cherries, cut in half & pitted
1/4 english cucumber, peeled & sliced thinly
2-2 1/2 cups of prosecco
1-1 1/2 cups of clear peach soda or gingerale

Directions:

1. Combine all the ingredients in a pitcher and stir to mix.

2. Chill for at least 3 hours. Serve cold and garnished with watermelon slices.

Saturday, July 17, 2010

Two Great Summer Coolers from Girlichef!


Jamaica Sangria
from the kitchen of girlichef


1 bottle Chardonnay
1/2 c. Triple Sec
juice of 2 oranges

fruits for bottom, cut as seen fit:
peach
apple
orange
lime
currants

Place all the fruit in the bottom of a pitcher and pour liquids over. Stir and refrigerate until very cold. Serve over ice.


Hibiscus Margarita (on the rocks)
slightly adapted from Antojitos by Barbara Sibley & Margaritte Malfy

1 lime, quartered
Piquín Chile Salt recipe below
ice cubes
8 oz. blanco tequila
6 oz. sour mix recipe below
4 oz. Triple Sec
splash of freshly squeezed orange juice
lime slices, garnish

Rub rim of each glass w/ a lime quarter. Spread chile salt on small plate and dip each rim into the salt to coat. Set glass aside.

Mix all the liquids together and chill thoroughly. Fill glasses with ice cubes and pour margaritas into prepared glasses. Garnish w/ lime.

Sour Mix
yield: ~8 c.


4 c. water

3/4 c. sugar

4 c. lime juice


In a saucepan, bring the water and sugar to a boil over medium-high heat, stirring to dissolve sugar. Let syrup boil for ~3 minutes, or until sugar is thoroughly dissolved and syrup is clear. Remove from heat and cool eopletely. Add lime juice a little at a time, stirring constantly. Transfer mix to jar w/ tight-fitting lid and refrigerate for up to 5 days.


Piquín Chile Salt

yield: ~1/4 c.


3 Tbs. kosher salt

~1 Tbs. piquín chile powder


Mix together in small bowl. Use right away or transfer to jar w/ tight fitting lid and store at room temp.


Salud!

Saturday, July 10, 2010

Relief - and Caesars!

Oh thank heavens for rain. Our day of tropical storms yesterday served to cool the land at least temporarily, the collective sigh of relief was audible.
Yes, I know, Canadians are famous for talking about the weather, or complaining about it, but this record-breaking heatwave had us hiding in the house all week, lest we melt onto the sidewalk or simply vaporize in mid-stride.
So all week this KitchenPuppy, usually surrounded only by cute little furry creatures, has had one vacationing husband and one job-hunting teenager underfoot. In my tiny little house. Trapped by the heat. Ugh.
But before I sold off said teenager, or invested in twin beds for my husband (the human furnace) and I, the skies opened up and cooled the earth and this little brick pizza oven I call home.
This calls for a drink, no?

CLASSIC CAESAR
That's The Spirit!

Ingredients:

* 4 oz. Clam Tomato Cocktail
* 2 dashes Worcestershire sauce
* 1 1/2 oz. vodka
* 1 Dash TABASCO® Brand Pepper Sauce
* celery salt
* to taste Celery stalk
* Lime wedge
* pepper
* to taste salt
to taste

Mixing instructions:
Rim a highball glass with lime (or lemon) , celery salt, and salt. Add vodka and Clam Tomato Cocktail to ice and season with pepper, Worcestershire sauce, and Tabasco. Stir, and then garnish with a celery stick. Option: Rim glass with Seasoning Salt

Too tame for you? Try this one -

SIZZLING CAESAR
That's the Spirit!

Ingredients:

* 6 oz. Clam Tomato Cocktail
* 2 oz. vodka
* 1 Pinch pepper
* 1 Pinch salt
* Splash green pepper tabasco
* Splash horseradish
* Splash lemon juice
* Splash lime juice
* Splash TABASCO® Brand Pepper Sauce

Mixing instructions:
Rim highball glass with lime juice and seasoning salt. Fill the glass with ice and add all the ingredients. Stir and serve and enjoy this hot one! Option: Garnish with a cucumber spear, lemon wedge and cherry tomato.

Yeah, I have all the gear for my Caesars, I am a bit of a nerd that way. If were up to me I would have all the gear for all the cocktails I make. For some reason my husband doesn't seem to think I need all the accessories for every possible cocktail. I don't get it either.

Wanna get really fancy with your Caesars?
Try this one from Montreal's Chuck Hughes.

Snow Crab Caesar
Chuck Hughes

Ingredients

* 1 lemon, cut into wedges
* Steak spice
* Handful of ice
* Salt and freshly ground black pepper
* Dash Worcestershire sauce
* Dash hot sauce
* 1 teaspoon fresh, grated horseradish

* 1/4 cup vodka, optional (how on earth is this optional? Mandatory!)
* 1/2 cup tomato juice (recommended: Clamato juice)
* 1 celery stick, for garnish
* 1 snow crab claw, for garnish

DIRECTIONS

Rim your glass by running a lemon wedge around the edge, then dipping the rim into a small dish of the steak spice. Put ice into a tall glass. Add a dash of salt, and pepper, to the ice. Add dashes of Worcestershire, and hot sauce. Peel and grate some fresh horseradish into the glass. Add the vodka, if using. Top up with juice. Garnish with a lemon wedge, celery stick, and crab leg.

Très fancy, non? Don't forget to invite me over if you are making these.

I love Caesars, I love the spiciness of them and that they come with their own appetizers. Now that we can actually sit out on the deck again, I see many of them in our immediate future. Now, I wonder what that neighbour of mine is up to...