GRAPEFRUIT ELDERFLOWER SPARKLER and TANGERINE LIME SPARKLER

I can't think of the last time I went to the theatre to see a movie - it's awful and seems un-American, I know! But when I have a sitter for the kids, I am more interested in dinner, drinks and uninterrupted conversation, and my husband always volunteers to take the kids to see the kid movies.
Consequently, I'm clueless about the Oscar nominations, so if I watch the show tonight, it will be with a classic, red carpet worthy champagne style of cocktail, as opposed to a fun movie themed drink.

GRAPEFRUIT ELDERFLOWER SPARKLER

1 ounce elderflower liqueur
1 ounce chilled pink grapefruit juice
3 ounces chilled sparkling wine

Combine the elderflower liqueur and grapefruit juice, top with the sparkling wine.
Enjoy!

Recipe adapted from Cosmopolitan, February 2013
www.cosmopolitan.com › Index › Food/Cocktails‎

TANGERINE LIME SPARKLER

Drop a sugar cube into a champagne flute. Add 1 ounce of fresh tangerine juice and 1/4 ounce of fresh lime juice, top with sparkling wine.
Enjoy!

Recipe adapted from Rachael Ray, January/February 2013
www.rachaelray.com/‎

SUPER CITRUS MARGARITA

Happy National Margarita Day

SUPER CITRUS MARGARITA

salt
juice of 1/2 a ruby red grapefruit
juice of 1/2 orange
juice of 1 lemon
juice of 1 lime
2 ounces tequila
1 ounce cointreau

Salt the rim of a cocktail glass.
In a cocktail shaker filled with ice, combine the grapefruit juice, orange juice, lemon juice, lime juice, tequila and cointreau. Shake vigorously, then strain into the glass.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, May 2012
www.arkansasonline.com/news/features/food/‎

POMEGRANATE LIME CAKES and CHOCOLATE POMEGRANATE CAKES and CHOCOLATE POMEGRANATE TORTE

She is generous, funny, kind, brilliant, nonjudgmental, and she has the greatest collection of shoes I have ever seen - Connie Porter - 1994

POMEGRANATE LIME CAKES

1 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
1/2 cup butter, room temperature
2 eggs
3/4 cup pomegranate juice, divided
juice and peel of 1 lime
1/2 cup plain, thick yogurt
1 1/2 cups powdered sugar
1 teaspoon vanilla extract
lime peel to garnish

Heat oven to 350F.
Butter and flour 2 muffin pans, or line with paper liners.
Sift together flour, baking powder, and slat in medium bowl. Beat sugar and butter in large bowl until well blended, about 1 minute. Add eggs, 1 at a time, beating well after each addition. Beat in 1/2 cup pomeganate juice and the lime juice and peel. Beat flour mixture into batter just until blended. Stir in the yogurt.
Evenly divide batter into prepared pans, bake until tester inserted into center of cake comes out clean, about 15 minutes. Let cakes cook about 15 minutes. Meanwhile, sift powdered sugar into medium bowl, whisk in 1/4 cup pomegranate juice, and vanilla. Pour glaze over cakes, sprinkle with lime peel.
Enjoy!

Recipe adapted from Bon Appetit, November 2008
www.epicurious.com › recipes & menus

CHOCOLATE POMEGRANATE CAKES

4 eggs
3/4 cup brown sugar
1 cup sugar
1 teaspoon vanilla extract
1/2 cup oil
1 cup pomegranate juice
1/2 cup cocoa powder
1 3/4 cup flour
1 teaspoon baking soda
1 teaspoon baking powder

Heat oven to 350F.
Grease 2 mini bundt pans or a muffin pan. Set aside.
In the bowl of an electric mixer, beat together the eggs, sugar and brown sugar utnil well combined. Add the vanilla extract, oil and pomegranate juice and beat to combine. In a small bowl, whisk together the flour, cocoa powder, baking soda and baking powder.
Slowly stir the flour mixture into the wet ingredients. Mix utnil just combined.
Pour the batter into the prepared baking pans, filling about 3/4 full.
Bake for about 18 to 20 minutes. Remove cakes from the oven and set asie to cool.

POMEGRANATE GLAZE

1 1/2 cups powdered sugar
1 1/2 tablespoons pomegranate juice

In a small bowl, combine the powdered sugar and pomegranate juice. If needed, add a bit of water until you reach a drizzling consistency. Drizzle over cooled cakes.
Enjoy!

Recipe adapted from Tales of an Overtime Cook, September 2012
overtimecook.com/

CHOCOLATE POMEGRANATE TORTE

FOR THE CAKE
4 tablespoons softened unsalted butter, cut into pieces
6 ounces chocolate
3 eggs, separated
3/4 cup sugar
1/4 teaspoon salt
1/8 teaspoon cream of tartar
1/2 cup flour
FOR THE POMEGRANATE JELLY
1 apple
1 1/2 cups pomegranate juice
1/4 cup plus 2 tablespoons sugar
12 cranberries
FOR THE GLAZE
6 ounces chocolate, chopped
6 tablespoons unsalted butter, cut into pieces
1 tablespoon honey
pinch of salt

MAKE THE CAKE
Heat oven to 350F.
Grease the sides and bottom of a 9 by 2 inch round cake pan and line the bottom with parchment paper.
Grate 2 ounces of the chocolate and set aside. Chop the remaining chocolate and combine with the butter and 3 tablespoon s of water in a heatproof bowl. Set the bowl in a skillet of barely simmering water and stir frequently until the mixture is melted and smooth. Set aside.
In a large bowl, whisk the egg yolks with 1/2 cup sugar and the salt until thick and lightened in color.
In a stand mixer fitted with the whisk attachment, beat the egg whites and cream of tartar at medium-high speed to soft peaks, about 2 minutes. With the motor running, gradually add the remaining 1/4 cup sugar, beating to stiff peaks, 1 to 2 minutes more.
Whisk the warm chocolate and the flour into the yolk mixture. With a rubber spatula, fold one quarter of the whites into the chocolate batter. Scrape the remaining whites into the chocolate mixture and sprinkle the grated chocolate on top. Fold together. Pour the batter into the prepared pan and spread it evenly.
Bake until a toothpick inserted in the center of the cake comes out smudged with a few moist crumbs, about 25 minutes. Cool in the pan on a rack for 10 minutes. Run a knife around the edge of the cake and invert it onto another rack. Remove the pan and parchment and invert the cake onto the first rack. Let cool completely.
MAKE THE POMEGRANATE JELLY
Grate enough of the apple (including the peel) to yield 3/4 cup. In a medium saucepan, bring the grated apple, pomegranate juice, sugar and cranberries to a simmer over medium heat. Simmer, covered, until the apple is softened and the mixture has thickened a little, about 10 minutes. Uncover and continue to simmer, stirring occasionally at first and then constantly towards the end, until the liquid has evaporated and the mixture is reduced to 3/4 cup, about 5 minutes.
With a rubber spatula, press the pulp through a mesh strainer into a bowl until you can't get any more juice out of the pulp. Scrape all of the juice clinging to the bottom of the strainer into the bowl and discard the pulp in the strainer.
Transfer the cake to a plate. Stir the jelly to blend it, scrape it onto the cake, and spread it evenly over the top. Let the jelly cool until it's set, about an hour.
MAKE THE GLAZE
Put the chocolate, butter, honey and salt in a heatproof bowl set in a skillet of barely simmering water. Stir gently until the chocolate melts and the mixture is perfectly smooth. Remove from the heat and stir in 2 tablespoons of cool water. Let cool to room temperature without stirring. With an offset spatula, spread the glaze over the top and around the sides of the cake.
Garnish with pomegranate seeds.
Enjoy!

Recipe adapted from Fine Cooking
www.finecooking.com/recipes/chocolate-pomegranate-torte.aspx‎

BEET AND FETA SALAD and ROAST SALMON WITH MUSTARD-TARRAGON SAUCE and CARAMELIZED BRUSSELS SPROUTS WITH LEMON and CRANBERRY SURPRISE PIE

One of the things I loved the most about our snow days, was cooking. Especially for impromptu dinner guests. It was absolutely wonderful the couple of times we had friends stay for dinner - the spontaneity takes the pressure off of everything having to be perfect and it is a fun challenge to make a meal out what happens to be in the pantry and refrigerator.
I set out a cheese board with olives, goat cheese I had rolled in Herbs de Provence, that a friend thoughtfully brought back from France for me, my favorite sharp cheddar cheese, and some delicious, fun cranberry pumpkin seed crisps. I opened a bottle of wine, made a salad with beets I had roasted the night before, set the table, prepared the salmon and served the cranberry pie I had baked on a whim, for dessert.

BEET AND FETA SALAD

4 to 6 beets, tops and ends removed, cut in half
2 tablespoons to 1/4 cup olive oil
1 teaspoon grated zest
1/4 cup fresh lime juice
1/4 cup plain Greek yogurt
3 tablespoons chopped shallots
3 tablespoons fresh mint leaves, chopped
salad greens
1/4 to 1/2 cup crumbled feta cheese

Heat oven to 400F. Place beets in a shallow baking pan. Cover with foil. Roast 40 to 45 minutes or until tender. Uncover. Let cool 15 minutes. Remove skins and slice beets.
For dressing, combine olive oil, lime zest, lime juice, yogurt, shallots, and mint. Whisk to mix.
Divide salad greens among plates, arrange the beets and feta on top and drizzle with dressing.
Enjoy!

Recipe adapted from Better Homes and Gardens, September 2013
www.bhg.com/recipes/‎

ROAST SALMON WITH MUSTARD-TARRAGON SAUCE

2/3 cup mayonnaise
1/2 cup spicy brown mustard
5 to 6 tablespoons chopped fresh tarragon
2 tablespoons brown sugar
2 teaspoons finely grated lemon peel
2 tablespoons fresh lemon juice
salmon

Heat oven to 450F.
Line a baking sheet with parchment paper. Mix the mayonnaise, mustard, tarragon, brown sugar, lemon zest and juice together, in a medium bowl. Season with salt and pepper. Place salmon, skin side down on the prepared baking sheet. Spoon mustard sauce on top of salmon, then spread to cover each piece completely. Sprinkle with salt and pepper. Roast just until salmon is opaque in center, about 10 to 15 minutes.
Serve with remaining mustard sauce.
Enjoy!

Recipe adapted from Bon Appetit, December 2008
www.bonappetit.com/recipes‎

CARAMELIZED BRUSSELS SPROUTS WITH LEMON

1/4 cup olive oil
4 cups brussels sprouts, trimmed and halved lengthwise
2 tablespoons water
juice of half a lemon

Heat 3 tablespoons of olive oil, in a skillet over medium heat.
Arrange brussels sprouts in a single layer, drizzle with remaining olive oil and sprinkle with salt and pepper. Cover and cook for 3 minutes. Remove lid and sprinkle sprouts with water. Cover and cook 2 minutes more. Sprouts should be just tender when pierced with a fork, and beginning to caramelize. Remove cover and increase the heat slightly. When sprouts are well-caramelized, drizzle with lemon juice, and season to taste with salt and pepper.
Enjoy!

Recipe adapted from Better Homes and Gardens, December 2011
www.bhg.com/recipes/‎

CRANBERRY SURPRISE PIE

2 cups fresh cranberries
1/2 cup walnuts, chopped
2 tablespoons plus 3/4 cup sugar
3/4 cup butter melted
2 large eggs, beaten
1 cup flour
1 teaspoon vanilla extract

Heat oven to 325F. Butter a 9 1/2 inch pie plate.
Pour the cranberries into the bottom of the pie plate and sprinkle evenly with the walnuts and 2 tablespoons of the sugar.
Mix the eggs with the melted butter, 3/4 cup sugar, the vanilla and the flour. Pour over the cranberry mixture.
Bake for 50 minutes at 325F.
Enjoy!

Recipe adapted From One Good Deed, 2012
Erin McHugh

BOULEVARDIER and RUM SWIZZLE and ADONIS and THE DOGWOOD and GRAPEFRUIT VESPER

I was deeply disappointed to miss cocktails at a friends house, due to a combination of my car not being drivable in the ice and snow, and having a sick child.
In an attempt to stop feeling sorry for myself, I mixed up my own cocktail, a poor substitute for the delicious sounding lavender cocktails she had prepared, but still delicious. I searched a long time to find a cocktail recipe, and almost gave up hope, until I unearthed The Boulevardier. It was interesting to note, while looking through magazines and my pile of recipes, that the older the magazine, the fewer, if any, cocktails were featured.

BOULEVARDIER

Combine 2 ounces of bourbon, 1 ounce of Campari and 1 ounce of sweet vermouth in a cocktail shaker filled with ice. Stir until shaker is very cold, about 1 minute. Strain into a cocktail glass, garnish with a lemon slice.
Enjoy!

Recipe adapted from Bon Appetit, March 2013
www.bonappetit.com/recipes‎

RUM SWIZZLE

ice cubes
2 ounces rum
juice of half a lime
juice of half a lemon
1 teaspoon agave nectar
generous dash of angostura bitters

In a rocks glass filled with ice cubes, combine ingredients. Use a swizzle stick to blend.
Enjoy!

Recipe adapted from Every Day with Rachael Ray
www.rachaelraymag.com/recipes/‎

ADONIS

In a cocktail shaker, combine 1 1/2 ounces sherry, 1 ounce sweet vermouth and 2 dashes of orange bitters. Add ice and stir well. Strain into a chilled cocktail glass.
Enjoy!

Recipe adapted from Food and Wine, October 2010
www.foodandwine.com/recipes‎

THE DOGWOOD

Combine 1/4 cup white grapefruit juice, 3 tablespoons vodka and 1 tablespoon elderflower liqueur in a cocktail shaker filled with ice cubes.
Cover with lid and shake vigorously until thoroughly chilled, about 30 seconds.
Strain into a glass filled with ice cubes.
Garnish with a fresh rosemary sprig.
Enjoy!

Recipe adapted from Southern Living, March 2013
www.southernliving.com/food/‎

GRAPEFRUIT VESPER


GRAPEFRUIT VESPER

In a cocktail shaker, combine 1 ounce each of vodka, gin, grapefruit juice and sauvignon blanc. Add 1 1/2 teaspoons of honey and 1 cup of ice. Shake well. Strain into a cocktail glass.
Enjoy!

Recipe adapted from Rachael Ray Magazine, November 2011

www.rachaelraymag.com/recipes/‎

POMEGRANATE CHAMPAGNE COCKTAIL

Cheers to Friday and the Weekend ahead - wishing you a beautiful one!

POMEGRANATE CHAMPAGNE COCKTAIL

For each cocktail, add 1 1/2 ounces pomegranate juice, 8 pomegranate seeds, 1/4 ounce fresh lime juice, stir. Top with champagne.
Enjoy!

GIMLET and BLUEBERRY TARRAGON SPARKLERS and THE LUSTY LADY and OLD PAL and LYCHEE MARTINI

My husband enjoys a Gin and Tonic in the summer and a Bourbon and water in the winter, so on the nights we sip and savor a beverage at home, I experiment and mix up an interesting cocktail for myself. I'm accomplished at adapting a recipe to yield one - and on occasion I will mix two and deliver one to my neighbor.

GIMLET

1/4 cup gin
1 tablespoon plus 2 teaspoons fresh lime juice
1 tablespoon simple syrup
1/2 teaspoon Roses lime juice

Pour into a shaker filled with ice cubes. Cover, shake vigorously until outside of shaker is frosty.
Strain into a coupe glass, add 1 large ice cube.
Enjoy! Please share recipedoodle with your friends!

Recipe adapted from Bon Appetit, September 2012
www.bonappetit.com/recipes‎

BLUEBERRY TARRAGON SPARKLERS

1/2 cup blueberries
1/4 cup honey
2 tablespoons chopped fresh tarragon
ice
2 bottles of sparkling white wine

In a medium saucepan, bring blueberries, honey, 1/4 cup water and tarragon to a boil over medium heat. Stir until honey dissolves, about 3 minutes. Off the heat, muddle the blueberries and let stand for 20 minutes, strain and let cool. Spoon 1 tablespoon blueberry syrup each into 8 glasses. Add ice, then the sparkling wine.
Enjoy! Please let your friends know about reciepedoodle!

Recipe adapted from RachaelRay Magazine, July/August 2013
www.rachaelraymag.com/recipes/‎

THE LUSTY LADY

2 ounces gin
1/2 ounce lime juice
1/2 ounce agave nectar
3/4 ounce cranberry juice
3 to 4 dashes of lavender bitters

Fill a shaker with ice. Pour all the ingredients into a shaker. Shake until frothy.
Enjoy!

Recipe adapted from Scrappys Bitters
scrappysbitters.com/lavender/‎
I would love for you to share recipedoodle with your friends!

OLD PAL

3 tablespoons bourbon
2 tablespoons campari
2 tablespoons dry vermouth
1 lime twist

Combine bourbon, campari and dry vermouth in a cocktail shaker. Add ice and stir until shaker becomes frosty. Strain into a coupe glass. Garnish with a lime twist if desired.
Enjoy! I would love for you to share recipedoodle with your friends!

Recipe adapted from Bon Appetit, February 2012
www.bonappetit.com/‎

LYCHEE MARTINI

ice cubes
3 ounces vodka
2 ounces lychee juice
splash of vermouth
2 lychees for garnish

In a cocktail shaker filled with ice, add vodka, lychee juice and vermouth. Shake until chilled. Pour into a martini glass and garnish with lychees.
Enjoy! and please share recipedoodle with your friends!

Recipe adapted from Danny Boome and The Food Network, 2008
http://www.foodnetwork.com/recipes/rescue-chef/lychee-martini-recipe/index.html

SOUTHWESTERN TURKEY SOUP and BLACK BEAN HOMINY CHILI

I love soup any time of the year, but there is something especially gratifying about a steaming bowl on a cool day, and something especially delightful about making a complete meal in one pot.

SOUTHWESTERN TURKEY SOUP

4 cups cooked turkey, chopped
4 to 5 cups of home made turkey stock
1 (14 ounce) can of diced tomatoes
1 (7 ounce) can chopped green chiles
1 (14 ounce) can black beans
2 plum tomatoes, chopped
1 onion, chopped
4 cloves of garlic, crushed
1/2 teaspoon cayenne pepper
1 teaspoon ground cumin
salt and pepper to taste
juice from 1 lime
cilantro to serve

In a large pot over medium heat, combine turkey, stock, canned tomatoes, chiles, black beans, plum tomatoes, onion and garlic.
Season with cayenne, cumin, salt and pepper.
Bring to the boil, then reduce heat and simmer 20 to 25 minutes.
Stir in lime juice. Spoon into serving bowls, top with cilantro.
Enjoy!

Recipe adapted from AllRecipes
allrecipes.com/recipe/southwestern-turkey-soup/

BLACK BEAN HOMINY CHILI

1 to 2 tablespoons of olive oil
1 onion, diced
2 bell peppers, diced
3 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon oregano
3 to 5 cloves of garlic, minced
2 cans (15.5 ounces each) drained black beans
2 cans (15 ounces each) drained hominy - I used one white and one yellow
1 can (14.5 ounces) petite diced tomatoes
1 quart vegetable broth
1 ounce semi-sweet chocolate
1/4 cup chopped cilantro

Heat oil in a large pot over medium-high heat. Add onions and peppers, saute until soft and golden brown, about 5 minutes. Add chili powder, cumin and oregano, saute until fragrant, a minute or so, then add garlic. Add beans, hominy and tomatoes. Stir, then pour in broth. Bring to a boil, reduce heat to low and simmer, partly covered, until vegetables are tender and flavors have blended, about 20 minutes. Stir in chocolate and cilantro, and simmer a couple of minutes to blend flavors. Turn off heat and let stand a few minutes. Adjust seasonings and serve.
Enjoy!

Recipe adapted from USA Weekend, December/January 2012
www.usaweekend.com/‎

BACON AND TOMATO GUACAMOLE and CHUNKY GUACAMOLE and CHEESE TOPPED GUACAMOLE and ROQUAMOLE and GUILT FREE GUACAMOLE

Happy National Guacamole Day!
I have happily and enthusiastically made a lot of guacamole over the summer - from happy hours with friends to drinks on the deck at the lake house with family. It is a quick, delicious, uncomplicated appetizer, even with anything you might want to add in, such as bacon, blue cheese, goat cheese or asparagus.
It reminds me of certain friends of ours - it is their signature dish, and they make it with such ease and grace - the epitome of relaxed entertainment.
It is a dish best enjoyed freshly made, so I feel like I am watching a live cooking show when our friends invite us over.

BACON AND TOMATO GUACAMOLE

1/2 onion, finely chopped
5 strips bacon
3 avocados
juice of 1 to 2 limes
1 to 2 canned chipotle chiles in adobo, finely chopped
1 tomato, cored and chopped into 1/4 inch pieces
1/4 cup chopped fresh cilantro
salt and freshly ground black pepper to taste

Place onion in a bowl of cold water, set aside.
In a large skillet, cook bacon in a single layer over medium-low heat, turning occasionally until crispy and browned, about 10 minutes. Drain on paper towels, then crumble, set aside.
Cut around each avocado, from stem to blossom end and back again, then twist the two halves apart. Dislodge the pit. Scoop the flesh from the skin into a large bowl. Mash the avocados with the lime juice into a coarse puree.
Drain the onion and shake off the excess water and transfer to the bowl along with the chipotle chiles, tomatoes, cilantro and about 2/3 of the bacon. Gently stir it to combine all of the ingredients. Taste and season with salt and pepper.
Scoop into a serving dish, sprinkle with the remaining bacon and cilantro.
Enjoy! I would love if you would share recipedoodle with your friends!

Recipe adapted from The Arkansas Democrat Gazette May 2012
www.arkansasonline.com/news/features/food/‎

CHUNKY GUACAMOLE

6 avocados, diced
3 to 4 tomatoes, diced
1/2 red onion, finely chopped
1 serrano pepper, finely chopped
1/2 cup chopped fresh cilantro
1/2 cup fresh lemon juice
salt and freshly ground black pepper

Combine all ingredients in a bowl, seasoning to taste with salt and pepper.
Enjoy!

Recipe adapted from Self Magazine, February 2012
www.self.com/fooddiet/recipes‎

CHEESE TOPPED GUACAMOLE

2 avocados, diced
1 tomato, diced
3 tablespoons red onion, finely chopped
1/4 cup finely chopped cilantro
2 tablespoons finely chopped mint
4 slices of pickled jalapeno, finely chopped
juice of 1 lime
salt and freshly ground pepper
queso oaxaca or goat cheese, crumbled
tortilla chips for serving

Mix the avocados, tomato, onion, cilantro, mint, jalapeno and lime juice, season with salt and pepper. Sprinkle with crumbled cheese and serve with tortilla chips.
Enjoy!

Recipe adapted from Food & Wine, May 2009
http://www.foodandwine.com/recipes

ROQUAMOLE

3.5 ounces of Roquefort
2 tablespoons sour cream
2 ripe avocados
1 teaspoon sliced pickled jalapeno peppers, finely chopped
1 green onion, finely chopped
juice of 1 lime

Crumble or mash the cheese. Stir in sour cream. Add avocados, mash with a fork.
Stir in jalapenos, green onions and lime juice.
Enjoy!

Recipe adapted from Relish Magazine
relish.com/recipes/‎

GUILT FREE GUACAMOLE

1/2 pound of asparagus, trimmed
1 avocado
1 tomato, chopped
2 cloves of garlic, minced
1/4 cup diced red onion
1/4 cup minced cilantro
juice of 1 lime
1 serrano pepper, minced

Steam the asparagus, when cool, cut them into 1/2 inch pieces and toss them in a blender with the other ingredients. Pulse until the guacamole is the textue you like. Season with salt and pepper.
Enjoy!

Recipe adapted from Self, May 2013
www.self.com/fooddiet/recipes‎

COCONUT LEMON SOUR and TUNA AND CAPER DIP and COCONUT LIME CHICKEN TACOS and BANANA SOUR CREAM MASCARPONE CAKE

I invited friends over for cocktails by the pool - but we moved up to the back deck once the kids, chilly and exhausted from swimming, decided they would rather play indoors.
We Mums could faintly hear the music from the Ice Cream truck at the park, and in an attempt to entice the kids outside once more, I called one of the drivers I know - a better connection than Santa Claus this balmy time of year - and not 6 minutes later, he was in our driveway dispensing his frozen treats, and merry music - the kids were ecstatic!
I developed my menu for the adults, around the Coconut Lemon Sour cocktail - which I had first tried at a friends informal gathering, and was excited to replicate and share.

COCONUT LEMON SOUR

2.5 ounces of coconut water
1.5 ounces of coconut vodka
.75 ounces of lemon juice
.75 ounces of simple syrup or agave nectar

Mix all ingredients together and pour over ice.
Enjoy!

Recipe adapted from PF Changs Bar Drinks
quizlet.com/5964635/pf-changs-bar-drinks-flash-cards/‎

TUNA AND CAPER DIP

In a medium bowl, mix together 1 can (5 ounces) of tuna packed in oil, drained, 1/3 cup sour cream (I used fat free), 1/4 cup fresh parsley chopped, 2 teaspoons of capers, drained and chopped, two anchovies, chopped, 1 teaspoon of fresh lemon juice and a pinch of red pepper flakes.
Season with salt and freshly ground black pepper.
Enjoy!

Recipe adapted from Martha Stewart Everyday Food
www.marthastewart.com/everydayfood‎

COCONUT LIME CHICKEN TACOS

2 to 3 chicken breasts
1 can coconut milk
1 teaspoon ground cumin
zest and juice of 1 lime
splash of hot sauce
salt and freshly ground black pepper
1/4 cup fresh cilantro, chopped
tortillas
1 avocado, peeled, pitted and chopped

Combine the chicken breasts, coconut milk, cumin, lime zest and juice, and hot sauce. Simmer until chicken is cooked through. Coarsely chop chicken and return to the pot, continue cooking until liquid has mostly boiled away. Season with salt and pepper, remove from the heat and stir in the cilantro. Divide among the warmed flour tortillas, or tortilla cases (I cut rounds from the tortillas, put them into mini muffin pans, and baked them for 7 to 10 minutes at 375F until they were lightly browned and crisp).
To serve, top each tortilla with avocado.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, July 2012
www.arkansasonline.com/news/features/food/‎

BANANA SOUR CREAM MASCARPONE CAKE

1 package yellow cake mix
3 eggs
1 cup mashed bananas
1/2 cup sour cream
1/2 cup mascarpone
1/4 cup oil
8 ounces cream cheese, softened
1/2 cup butter, softened
1 teaspoon vanilla essence
4 cups powdered sugar

Heat oven to 350F.
Beat cake mix, eggs, bananas, sour cream, mascarpone and oil with mixer on low until moistened, scraping bottom of bowl as needed. Beat on medium speed for 5 minutes.
Pour into greased 13 by 9 inch pan. Bake for 35 minutes or until toothpick inserted in center comes out clean. Cool cake completely in pan on wire rack.
Beat cream cheese and butter with mixer on medium until blended, add vanilla essence. Gradually add sugar, beating well after each addition.
Remove cake from pan, carefully cut cake crosswise in half.
Place 1 cake half, top side down, on a plate, spread the top with frosting. Top with the remaining cake half, frost the top and sides.
Enjoy!

Recipe adapted from Food and Family, Winter 2009
www.kraftrecipes.com/foodfamilyarchive/foodandfamilyarchivelanding....‎

CUCUMBER LEMONADE CHILLER and SPRING SALAD WITH LIME VINAIGRETTE and WHITE PEACH CRISP

We were really looking forward to having some of the most fabulous people we know for dinner. What started out as a small gathering, grew to 12 adults and 14 children.
We started the evening outside on the deck, with a cocktail, and radishes sliced in half, spread with goat milk butter and sprinkled with sea salt. We then moved inside to dine on braised ox-tail, roasted vegetables and pork shoulder my husband had slow cooked in hoisin sauce and red apple ale. I rounded out the meal with a spring salad lightly dressed with a tangy lime vinaigrette and a simple white peach crisp served with whipped cream and coffee.
It was a delightful spring menu for an incredible evening, joyfully served to wonderful friends.

CUCUMBER LEMONADE CHILLER

3 cucumbers
1 tablespoon of fresh rosemary, chopped
2 cups gin
1/2 cup lemon juice
3 tablespoons of agave nectar

Peel and chop the cucumbers, transfer to a food processor. Add rosemary and puree.
Pour the puree through a fine-mesh strainer set over a large measuring cup. Press on the solids to extract all the juice. Add gin, lemon juice, and agave nectar to the cucumber juice, stir until the agave is dissolved. Divide among ice filled glasses and garnish with rosemary sprigs.
Enjoy!

SPRING SALAD WITH LIME VINAIGRETTE

FOR THE SALAD
1 green apple, cored and diced
grated zest of 2 limes
juice of 2 limes
3/4 cup artichoke hearts, drained and chopped
5 green onions, chopped
1 cucumber, peeled and seeded, diced
2 stalks of celery, diced
4 tablespoons parsley, chopped
1 cup seedless green grapes, sliced in half lengthwise
butter lettuce
1 avocado, peeled and diced
FOR THE LIME VINAIGRETTE
1/4 lime juice
1/4 cup olive oil
3 tablespoons white wine vinegar
1 teaspoon horseradish
1 garlic clove, minced
1 tablespoon green onions, finely chopped
salt and pepper to taste

FOR THE SALAD
In a small bowl, coat the apple with the lime juice and set aside. In a medium bowl, combine the lime zest, artichoke hearts, green onions, cucumber, celery, parsley, and grapes. Separate the leaves of the lettuce, and place one on each plate. Top with the vegetables, and arrange avocado on top.
FOR THE LIME VINAIGRETTE
Combine all ingredients and mix well. Drizzle over top of salads.
Enjoy!

Recipe adapted from the Arkansas Democrat Gazette, June 2005
www.arkansasonline.com/news/features/food/

WHITE PEACH CRISP

STREUSEL
1/2 cup flour
1/2 cup cold unsalted butter, diced
1/2 cup sliced almonds
1/4 cup sugar
PEACHES
1 1/2 pounds ripe white peaches, peeled and diced
2 tablespoons honey
2 tablespoons fresh lemon juice
1 tablespoon sugar

STREUSEL
Heat oven to 325F.
In a food processor, pulse together flour, butter, almonds and sugar until crumbly. Spread mixture on a cookie sheet. Bake until golden brown, about 20 minutes. Cool on sheet, then crumble into pieces.
PEACHES
In a medium saucepan, combine peaches, honey, lemon juice, and sugar. Cook over medium heat, stirring until peaches are tender and juices thicken slightly (I ended up adding a little cornstarch to thicken). Remove from the heat and cool.
Spoon 1/3 cup peach mixture onto each serving dish. Sprinkle each serving with streusel. Serve with vanilla ice-cream or whipped cream.
Enjoy!

Recipe adapted from Oprah Magazine, July 2004
www.oprah.com/food.html

THE DERBY

My husband and I put the kids to bed, and settled down to watch our hometown of Fayetteville Arkansas, on the "Great Food Truck Race". I wanted a fun cocktail to relax and enjoy the show with, and I think the cool weather was inspired me to look to a bourbon drink. I added orange juice to this recipe, simply because we had half an orange in the fruit basket. It was a perfect cocktail, I loved the whiskey paired with the fruit juices - wonderful for a chilly evening

THE DERBY

1 ounce bourbon whiskey
juice of 1/2 orange
juice of 1 lime
1/2 ounce sweet vermouth
1/2 ounce orange curaçao

Fill a cocktail shaker with ice. Add the bourbon whiskey, orange and lime juices, sweet vermouth and orange curaçao. Strain into a chilled cocktail glass.
Enjoy!

Recipe adapted from Serious Eats
www.seriouseats.com/