1/2 oz. Malibu
1/2 oz. Kahlúa
1/2 oz. each dark & white rums
pineapple juice
pineapple wedge
mint sprig
ice cubes
crushed ice
Half-fill a cocktail shaker with ice cubes. Add the Malibu, Kahlúa, and rums. Shake vigorously and strain into a highball glass half-filled with crushed ice. Top off with juice; garnish with pineapple wedge and mint.
Friday, June 8, 2007
Thursday, June 7, 2007
Lemon Espresso Bites
These cookies are amazing! And you can change the flavors around very easily if you don't care for either one.
1 cup sliced blanched almonds
2 Tbs granulated sugar
1 cup powdered sugar, plus more for dusting
3 large egg whites
Pinch of salt
1/2 tsp pure vanilla extract
Zest of 1 lemon, plus 1 tsp fresh lemon juice
6 Tbs heavy cream
2/3 cup chopped bittersweet chocolate
1 tsp instant espresso powder
-Process almonds and 1 Tbs granulated sugar in a food processor until finely ground. Transfer to a medium bowl; stir in powdered sugar. Put egg whites and salt into bowl of mixer fitted with a whisk attachment; beat on medium speed until soft peaks form. Add remaining granulated sugar; beat until still peaks form. Mix in vanilla and lemon juice. Fold in almond mixture in two batches. Stir in zest.
-Preheat oven to 300°. Put batter in a pastry bag fitted with a 1 1/2" round tip. (You could just as easily use a zip-lock back and cut a little less than 1" corner. Pipe 2" rounds onto a nonstick baking sheet. Bake until golden and set, about 15 minutes. Let cool on a wire rack.
-Bring cream to a boil in a pan. Pour over chocolate and espresso in a heatproof bowl;whisk. Freeze, stirring, until thick, about 6 minutes.
-Spread 2 tsp filling onto bottom of one cookie; and sandwich with another cookie. Dust with powdered sugar, and enjoy!
1 cup sliced blanched almonds
2 Tbs granulated sugar
1 cup powdered sugar, plus more for dusting
3 large egg whites
Pinch of salt
1/2 tsp pure vanilla extract
Zest of 1 lemon, plus 1 tsp fresh lemon juice
6 Tbs heavy cream
2/3 cup chopped bittersweet chocolate
1 tsp instant espresso powder
-Process almonds and 1 Tbs granulated sugar in a food processor until finely ground. Transfer to a medium bowl; stir in powdered sugar. Put egg whites and salt into bowl of mixer fitted with a whisk attachment; beat on medium speed until soft peaks form. Add remaining granulated sugar; beat until still peaks form. Mix in vanilla and lemon juice. Fold in almond mixture in two batches. Stir in zest.
-Preheat oven to 300°. Put batter in a pastry bag fitted with a 1 1/2" round tip. (You could just as easily use a zip-lock back and cut a little less than 1" corner. Pipe 2" rounds onto a nonstick baking sheet. Bake until golden and set, about 15 minutes. Let cool on a wire rack.
-Bring cream to a boil in a pan. Pour over chocolate and espresso in a heatproof bowl;whisk. Freeze, stirring, until thick, about 6 minutes.
-Spread 2 tsp filling onto bottom of one cookie; and sandwich with another cookie. Dust with powdered sugar, and enjoy!
Sunday, June 3, 2007
Watermelon Lime Aid
3 cups chopped seedless watermelon (6 lbs)
1/2 cup freshly squeezed lime juice (about 4)
2 to 4 Tbs sugar (Depends on how sweet the watermelon is.)
1/2 cup vodka (Optional, just add more watermelon and a tad bit more lime juice.)
Working in batches, puree watermelon in blender with lime juice until smooth. Add sugar, and blend to combine. Add in vodka, and serve with ice and mint leaves.
1/2 cup freshly squeezed lime juice (about 4)
2 to 4 Tbs sugar (Depends on how sweet the watermelon is.)
1/2 cup vodka (Optional, just add more watermelon and a tad bit more lime juice.)
Working in batches, puree watermelon in blender with lime juice until smooth. Add sugar, and blend to combine. Add in vodka, and serve with ice and mint leaves.
Saturday, June 2, 2007
Rockin' Marmite Chicken!
I don't like marmite plain, on toast. But I never thought I would like it as much as I do on chicken. I've come across quite a few marmite chicken recipes online, and all of them have tons of marmite in them. I wasn't sure if I would like that much marmite, especially if I didn't like it to begin with. So I made up my own recipe, and I hope you enjoy it!
2-3 Tbs olive oil
4-5 Tbs of flour
2 tsp minced garlic
1 lb cut up chicken breast
1 tsp marmite
1 tsp honey
1 1/2 Tbs brown sugar
1/3 cup hot water
In a separate bowl combine marmite, brown sugar, honey, and hot water. If you like the taste add two dashes of hot sauce, it adds a little spice to the sweet.
Heat a few tablespoons of olive oil in a skillet on medium-high heat.
Cut up chicken in a bowl (or a zip-lock bag) and coat with flour.
Add 2 tsp of minced garlic and floured chicken to hot skillet. At this point you could add ground pepper if you like.
Cook until chicken is golden brown and just about done.
Turn heat down to medium and add marmite mixture. The liquid will caramelize and reduce. Make sure your chicken is fully cooked, and enjoy!
I now love marmite!
2-3 Tbs olive oil
4-5 Tbs of flour
2 tsp minced garlic
1 lb cut up chicken breast
1 tsp marmite
1 tsp honey
1 1/2 Tbs brown sugar
1/3 cup hot water
In a separate bowl combine marmite, brown sugar, honey, and hot water. If you like the taste add two dashes of hot sauce, it adds a little spice to the sweet.
Heat a few tablespoons of olive oil in a skillet on medium-high heat.
Cut up chicken in a bowl (or a zip-lock bag) and coat with flour.
Add 2 tsp of minced garlic and floured chicken to hot skillet. At this point you could add ground pepper if you like.
Cook until chicken is golden brown and just about done.
Turn heat down to medium and add marmite mixture. The liquid will caramelize and reduce. Make sure your chicken is fully cooked, and enjoy!
I now love marmite!
Friday, June 1, 2007
Italian Dijon Green Beans
1 lb. green beans
2 Tbs olive oil
2 tsp dijon mustard
1/2 tsp oregano
salt and pepper to taste
2 Tbs sesame seeds
Layer beans in steamer basket over boiling water. Cover and steam until bright green and crisp (3-4 minutes). Remove and drain. (Really you could steam them anyway you wish!)
Heat oil in skillet over medium heat. Cook beans until crisp but tender (about 2 minutes). Toss gently you don't want to break them up to much with tongs or a spoon.
Combine mustard and oregano in a bowl. Add beans and toss until coated. Add salt and pepper, then sprinkle in sesame seeds.
I love mustard so of course this is one of my favorites!
2 Tbs olive oil
2 tsp dijon mustard
1/2 tsp oregano
salt and pepper to taste
2 Tbs sesame seeds
Layer beans in steamer basket over boiling water. Cover and steam until bright green and crisp (3-4 minutes). Remove and drain. (Really you could steam them anyway you wish!)
Heat oil in skillet over medium heat. Cook beans until crisp but tender (about 2 minutes). Toss gently you don't want to break them up to much with tongs or a spoon.
Combine mustard and oregano in a bowl. Add beans and toss until coated. Add salt and pepper, then sprinkle in sesame seeds.
I love mustard so of course this is one of my favorites!
Gingerbread Waffles
2 cups flour
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp salt
1 cup molasses
1/2 cup butter
1 1/2 tsp baking soda
1 cup buttermilk
1 egg
Combine flour, cinnamon, ginger, and salt.
Heat molasses and butter until melted.
Remove from heat and add in baking soda.
Add buttermilk and egg, then add flour mixture.
Pour onto waffle iron and enjoy!
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp salt
1 cup molasses
1/2 cup butter
1 1/2 tsp baking soda
1 cup buttermilk
1 egg
Combine flour, cinnamon, ginger, and salt.
Heat molasses and butter until melted.
Remove from heat and add in baking soda.
Add buttermilk and egg, then add flour mixture.
Pour onto waffle iron and enjoy!
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