LIMONCELLO

Make this when you have a recipe that needs the lemons, like a summer lemonade.

LIMONCELLO
8 LARGE lemons
2 LARGE oranges
1 (750ml) bottle of QUALITY vodka
2 cups water

2 cups sugar

  • With a sharp peeler remove the peel from the lemons and oranges.
  • Trim away any pith from the peels. Save the lemons for lemonade or another recipe.
  • Place the peels into a 2 quart pitcher.
  • Pour the vodka over the peels and cover with plastic wrap.
  • Steep the lemon peels for 4 days at room temperature.
  • In a large saucepan blend the water and sugar about 5 minutes over a medium high heat until sugar is dissolved.
  • COOL COMPLETELY.
  • Pour cooled sugar syrup over the vodka mixture.
  • Cover and let stand overnight at room temperature.
  • Strain Limoncello through a mesh strainer.
  • Discard the peels.
  • Transfer Limoncello to bottles, sealing bottles and refrigerating 4 hours until chilled.

PINEAPPLE RUM PUNCH

“CHRISTMAS” PINEAPPLE RUM PUNCH
4 cups unsweetened pineapple juice
4 cups cran-pomegranate juice
1/4 cup red hots
2 cinnamon sticks + 1 stick per glass for serving
1 cup cherry spiced rum OR pineapple rum
FRESH cranberries
FRESH pineapple chunks, FROZEN (optional)

  • In a 3 quart slow cooker, combine the pineapple juice, cran-pomegranate juice, red hots and cinnamon sticks.
  • Cook covered on low until heated through and red hots are melted.
  • Add rum.
  • Serve with FRESH cranberries and a cinnamon stick. Can be served warm or over frozen pineapple chunks.

NOTES: This can also be made on the stove, but use very low heat and watch that the candies don’t burn.

CARROT LEMONADE

CARROT LEMONADE – serves 6

1 pound carrots, cut into chunks
2 cups water
3 cups unsweetened pineapple juice or white grape juice
4 lemons, juiced
Pineapple wedges
2 cups cold water
Ice

  • Place carrots in a large sauce pan.
  • Add water.
  • Bring to a boil.
  • Reduce heat and simmer 30 minutes until carrots are tender.
  • Cool slightly, but DO NOT DRAIN.
  • Transfer to a blender.
  • Add 1 cup of the pineapple juice.
  • Cover and blend until smooth.
  • Stir in remaining pineapple juice and lemon juice.
  • Cover and chill at least 2 hours.
  • Mixture may thicken as it chills, whisk in cold water as necessary to reach desired consistency.
  • Serve over frozen pineapple chunks with pineapple wedges.

 

WAVE ROCKING MERMAIDS

Over at Tide & Thyme she had a recipe for Mermaid Margaritas. They’re really good, but hubby wanted to amp it up a bit so we made our own version and are calling them Wave Rocking Mermaids. They are so pretty and all the fruit makes a nice snack too.

WAVE ROCKING MERMAIDS  – 4 margaritas.
1 cup margarita mix
1/3 cup Triple Sec
3/4 cup LIME Tequila
1/2 cup Pineapple rum
1/3 cup BLUE Curacao
1 tablespoon sugar
1 tablespoon Margarita rim salt
1 tablespoon sanding sugar
1 drop green food color
1 drop blue food color
1 LARGE lemon zested, then juiced
1 lime, zested then sliced
Pineapple slices
Maraschino cherries

  • Combine sugar and lemon zest on a small plate. Add 1 drop of food coloring. Mix well using a fork.
  • Combine salt and lime zest on a small plate. Add 1 drop of the opposite food color. Mix well using a fork.
  • Combine sugar and salt on a small plate. Mix well using a fork, and set aside.
  • In a large pitcher combine the margarita mix, Triple Sec, lime tequila, pineapple rum, Blue Curacao, lemon juice and tablespoon of sugar, stirring to blend well.
  • Wet the rim of each glass using a lime wedge.
  • Dip the rim into the sugar-salt combo.
  • Fill glasses with ice, and then the margarita mixture.
  • Skewer a pineapple wedge, lemon slice and maraschino cherry onto your bamboo pick and stick it into the margarita for garnish.

NOTE: For a sweeter punch, add a Grenadine float just before serving.

NOTE: To keep your drink from watering down with ice melt, chill your pitcher for an hour or so before serving.

LIME DAIQUIRI FIZZES

LIME DAIQUIRI FIZZES
per drink
1/2 ounce fresh squeezed lime juice (strained if you like)
1 teaspoon sugar
2 ounces Malibu Rum
6 ounces Sprite or 7 UP

  • Whisk together lime juice and sugar.
  • Add rum.
  • Pour over ice in chilled glasses.
  • Top with sprite or 7UP.
  • Add lime wedge.
  • Enjoy.

CHAMPAGNE STRAWBERRY BANANA SHAKE

1/2 pound fresh strawberries, sliced
2 heaping tablespoons sugar
champagne

1 ripe banana, sliced

1 teaspoon vanilla extract

1 pint vanilla ice cream

1/2 cup milk
whole
strawberries, for garnish

  • Slice the strawberries into a medium bowl.
  • Sprinkle sugar over top.
  • Pour vanilla extract and champagne over strawberries.
  • Set aside for at least 20 minutes and up to 1 hour.
  • Drain the strawberries.
  • Slice the banana.
  • In a blender, place the strawberries, banana slices, ice cream, and milk.
  • Blend until smooth.
  • Pour into chilled glasses and garnish the rim of each glass with whole strawberries.
  • Serve immediately.



CARIBBEAN SUNRISE POPSICLES

We’re talking SERIOUS triple digit heat around here and now they’re adding 50% humidity to the mix so it was time to bring out the BIG guns – ICES with a KICK!  Next time I won’t bother with the popsicles, but just make these as small sorbet bowls in small ramekins.

CARIBBEAN SUNRISE POPSICLES
1 cup water
1/2 cup superfine sugar
3 tablespoons pomegranate juice
1 cup orange juice
3 ounces Malibu Coconut Rum

  • Whisk together the water and sugar in a small saucepan and bring to a SLOW boil. Simmer for 5 minutes and then remove from heat.
  • Combine 2 tablespoons of the sugar syrup with the pomegranate juice.
  • Divide into 6 popsicle molds.
  • Place molds in freezer for 2 hours.
  • Combining remaining sugar mixture with orange juice and rum, cooling completely.
  • After 2 hours, whisk orange juice mixture thoroughly and top off popsicle molds.
  • Return molds to freezer for 2 more hours.
  •  Add popsicle sticks and freeze completely.  Overnight works best.

CAPPUCCINO FOR ADULTS

3 cups brewed coffee

3 cups half and half
1/4 cup spiced rum
1/2 cup curacao
1/4 cup brandy
  • In a medium saucepan whisk together everything except the whipped cream.
  • Heat to Steaming.
  • Pour into warmed mugs.
  • Garnish with whipped cream and a shake of cinnamon and mocha.

HAPPY VALENTINE’S DAY!

Happy Valentines DayValentine’s Day is a truly subjective menu.  Not everyone wants or dreams of the same foods.  So, awhile back when we were just sitting around I quizzed hubby in a round about way and was able to come up with his favorite romantic menu to create a romantic meal.  What are you doing for Valentine’s Day this year?
STRAWBERRY MARGARITAS
2 cups crushed ice
1/2 cup fresh strawberry puree
1 cup tequila
2 limes, juiced
Splash Triple Sec
Splash simple syrup (equal amounts sugar and water heated until sugar dissolves completely and then cooled)
  • Combine in a blender, ice, strawberry water, tequila, lime juice, Triple Sec and simple syrup.
  • Puree until smooth.
  • Pour into rocks glasses, garnish and serve.
CAJUN SHRIMP COCKTAIL
1 1/2 cups ketchup

1/2 cup chili sauce

3 cloves garlic, minced

2 tablespoons finely minced onion

2 tablespoons prepared horseradish

Juice of 1 lemon (save your rind to make the cute serving dish)

2 1/2 teaspoons Worcestershire sauce

1/4 teaspoon Frank’s red pepper hot sauce

1/4 teaspoon fresh ground black pepper

salt to taste

plenty of fresh medium-large shrimp, cleaned and chilled
  • I use my mini food processor to mix it all in until well blended.
  • Chill for a day or so before needed to allow flavors to meld together.
CAESAR SALAD DRESSING

6 cloves garlic, mashed and minced

1 tablespoon Dijon mustard

1 tablespoon Champagne Vinegar

2 tablespoons mayonnaise

1/3 cup canola oil

Sea Salt

White Pepper

Juice of 1 lemon

Minced anchovy fillets (optional – I usually leave them out)

  • Combine garlic, mustard, vinegar and two pinches of salt in a blender and mix thoroughly.
  • Add mayonnaise and blend together to form a thick base.
  • In a slow stream add oil.
  • Scrape dressing with spatula into a bowl and season to taste with salt, pepper and lemon juice.
  • Optional – Add anchovies to dressing to create a deeper, saltier taste.
PARMESAN CHEESE CROUTONS

6 slices thick sourdough bread

butter, melted, enough to coat bread

½ cup Fontina Cheese

½ cup grated Parmesan Cheese

  • Preheat oven to 350 degrees.
  • Place bread slices on oven rack and bake until dry and golden.
  • Melt butter in flat bowl.
  • Combine cheeses in flat bowl.
  • Dip first in butter and the cheese mixture.
  • Bake on cookie sheet 8-10 minutes until cheese is bubbly and melted.
  • Cut to desired size*
*If I’m in a hurry I will sometimes cut these ahead of time and toss with the butter and cheese which coats all the sides better.
GARLIC STEAK
Steak of choice (hubby choose T-bones)
2 cloves of garlic per steak, minced fine
1 tablespoon champagne vinegar per steak
1/2 tablespoon canola oil
sea salt
white pepper
  • Pierce each steak with a marinater.
  • Whisk together the garlic, oil, salt and pepper to taste.
  • Place steak side by side of a large plate.
  • Pour marinade over top.
  • Turn steak and make sure each is well coated.
  • Cover and marinate overnight.
  • Take steak out of refrigerator an hour before grilling, turn several times making sure still well coated in marinade.
  • Firmly press garlic pieces into the steak.
  • Grilled to desired doneness – mmmmmmmmmmmmmmmmmmm, medium rare….
TWICE BAKED POTATOES
4 large baking potatoes
8 slices bacon
1 cup sour cream
1/2 cup milk
4 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup shredded Cheddar cheese, divided
8 green onions (tops and all), sliced and divided
  • Preheat oven to 350 degrees.
  • Bake potatoes in preheated oven for 1 hour or until done through.
  • Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  • When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; saving skins.
  • To the potato pieces add the sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.
  • Bake for another 15 minutes.
SOUR CREAM DUTCH APPLE PIE
PIE

3+ cups apples, cored, peeled and chopped

lemon juice

3/4 cup sugar

2 tablespoons flour

pinch of salt

1 tablespoon cinnamon

1/2 teaspoon vanilla extract

1/2 teaspoon maple extract

1 small egg, beaten

1/2 cup sour cream (not light)

9 inch pastry shell, pre-baked and cooled

TOPPING

1/3 cup flour

1/3 cup dark brown sugar

1 teaspoon cinnamon

4 tablespoons butter, sliced extremely thin

  • Preheat oven to 350 degrees
  • Chop the apples and combine with just enough lemon juice to coat and prevent browning in large bowl.
  • In a small bowl sift together the flour, sugar, cinnamon and salt.
  • Fold in the sour cream, egg, vanilla and maple extract until well blended.
  • Fold the sour cream mixture into the apples until well coated.
  • Carefully pour into the pie shell, mounding towards the center.
  • Toss together the topping ingredients until well blended.
  • Sprinkle topping evenly over the apple mound.
  • Lay the pieces of butter all over the top.
  • Bake 30 minutes or until apples are tender.
  • Best served with ice cream or fresh whipped cream. If you want to be really decadent try it with Caramel Sauce.
HOMEMADE VANILLA ICE CREAM

1 cup whole milk

1/2 cup sugar

2 jumbo eggs

2 cups heavy cream

2 teaspoons real vanilla extract

  • Warm the milk in a small pan.
  • Whisk the eggs with the sugar in a separate bowl.
  • Slowly add the warm milk to the egg mixture while continuously whisking the mixture.
  • Pour the entire mixture back into the pan and heat slowly, stirring continuously until mixture thickens to loose pudding texture. DO NOT BOIL! Let it cool to room temperature.
  • Whisk in the cream and vanilla.
  • Follow your ice cream maker directions for freezing.

Sorrel Juice – TRY A NEW RECIPE

I’m back!!! Bringing back with me the Tropical touch to Try a new recipe Tuesdays. Thank you Tammy for filling in for me while i was ill. Mind if i take it easy my first day back? And also share with you my favorite drinks?

Today we are making Sorrel Juice!

Nothing says Christmas like Sorrel juice to me because the crop matures in December, that’s the only time of year the fruit (called Roselle in other parts) is available to me. I wait 11 months for this! You can probably find the dried fruit at a Caribbean or African market near you, if you can get a hold of some i encourage you to try this. 

You will see that i make a ‘concentrated’ form of the juice, using little water at first, with instructions to dilute later on. My first time making this recipe i used too much water, the taste of the fruit was hardly infused into the juice and there just no fixing that. That was a sad day. So less is more with the water during the boiling/seeping stage. You can always dilute it later on.


The juice can be stored in the fridge for up to two weeks but believe me it won’t last that long, you’ll drink it all up!

Sorrel Juice

by Gigi 
Keywords: steam

2 cups Sorrel
2 Cups water for steaming/steeping
1 more cup of water to dilute
4 cloves
1 tsp grated ginger
piece of cinnamon stick
1 cup of sugar – Start with half cup and stop when you you get to your desired sweetness

    Instructions
    • Bring 2 cups of water to boil in deep sauce pan
    • Add Sorrel, Cloves, Ginger and Cinnamon
    • Boil for 5 minutes.
    • Turn stove off and let steep in covered sauce pan for 5 hours (over night is best).
    • Strain and squeeze all liquid from the Sorrel
    • Sweeten and dilute to your taste
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