Olives Marinated in Thyme and Garlic Recipe

Ingredients

5 cups raw olives
Water
1 tablespoon salt
8 cloves garlic (separated but not peeled or crushed)
Handful fresh thyme
3 bay leaves
Handful wild fennel, flowers included, optional

Directions

Crack the raw olives with a hammer or rolling pin against a wooden chopping board and place in a large bowl or bucket.

Soak the olives in water to cover for at least 1 week. Make sure you change the water everyday. This is to remove the bitterness of the olives.

Once the olives have soaked for a week, strain the water and add clean fresh water to the bowl.

Add the salt, garlic cloves, thyme, bay leaves and optional wild fennel. Mix well.

Place all the solid ingredients (herbs and olives) into an airtight glass or ceramic jar. Pour in enough of the salted water to cover the olives. Close the jar and ensure it is airtight.

Store in a cool dry place for at least 2 weeks before eating your first olive.

Serve with drinks.

Salsa Borracha Recipe

Ingredients

8 dried pasilla chiles* or dried ancho chiles
1 cup fresh orange juice
1/2 cup golden tequila
1 garlic clove, minced
1/4 cup olive oil
Salt and freshly ground black pepper
1/4 cup crumbled anejo cheese** or feta cheese

Directions

Cook the chiles in a dry saute pan over high heat turning constantly until slightly toasted, about 2 minutes. Remove from the heat and when cool enough to handle, cut them in half and remove the seeds. Tear them into small pieces and add them to a blender.

Add the orange juice, tequila, garlic and olive oil to the blender. Puree the salsa and add it to the same saute pan used to toast the chiles. Cook until slightly thickened, about 5 minutes. Season the salsa with salt and freshly ground black pepper. Cool completely. Transfer to a serving bowl and top with crumbled anejo cheese.

Cook's Notes: "Drunken" salsas have been around forever but they were originally prepared with pulque, an alcoholic beverage made from the once sacred maguey (Agave plant). Pulque, which is not easy to find outside of Mexico, is not distilled and has a much stronger flavor than tequila, which I use in its place in this recipe. The alcohol leaves a musky flavor in the cooking process.

*The ancho chile is a dried poblano chile. It is also sold as "pasilla" or "chile negro" in the US. It has a deep red color, and the flavor ranges from mild to pungent. The rich, slightly fruit flavored ancho is the sweetest of the dried chiles. Anchos are often sold whole and can be stemmed, seeded then ground at home in a coffee or spice grinder. They can also be found at some supermarkets, Latin specialty markets or online.

**Anejo is a salty, crumbly cheese that is generally sprinkled on top of enchiladas, burritos and tacos. It is sold in some supermarkets and Latin specialty markets or even online. It can be substituted with feta cheese

Clementine Cosmos Recipe

Ingredients

3 clementines, plus 1 very thinly sliced, for garnish
1 cup sugar
1 cup water
2/3 cup cranberry juice
1/3 cup lime juice
1 1/2 cups vanilla flavored vodka (recommend: Grey Goose

Directions

Cut the clementines into quarters and squeeze their juice into a saucepan. Add the sugar, water and clementine flesh and bring to a boil over medium heat. Reduce the heat and simmer the mixture for 5 minutes. Pour into a strainer set over a measuring cup, pressing on the solids to remove as much liquid as possible. Discard the solids, cool the liquid to room temperature and pour into a pitcher. Add the cranberry juice, lime juice and vodka and stir well. Refrigerate until ready to serve. Put 6 or 8 martini glasses in the freezer.

To serve, pour the mixture into an ice-filled cocktail shaker and shake until very cold. Pour into the chilled martini glasses and garnish each with a clementine slice. Drink up and enjoy!

Sweet Strawberry Tartlets Recipe

Ingredients

1 1/2 cups hulled quartered strawberries
1/2 cup sugar, plus 3 tablespoons
5 ounces Maria crackers* (about 1 pack or 32 crackers), or graham crackers
1/4 cup, packed minced piloncillo** (about 2 ounces), or packed brown sugar
8 tablespoons (1 stick) chilled unsalted butter, cubed
2 (8-ounce) bars cream cheese, room temperature
1/2 cup sour cream
1 envelope whipping powdered topping (about 1/4 cup powder)
6 individual tart tins with removable bottoms or 1 (9-inch) tin
Nonstick cooking spray

Directions

Mix the strawberries and 3 tablespoons of the sugar in a small bowl. Let the strawberries macerate at room temperature for 1 hour.

Preheat the oven to 350 degrees F. Arrange 6 individual tartlet pans with removable bottoms on a baking sheet. Spray the tartlet pans with nonstick cooking spray. Blend the Maria crackers and the piloncillo in a processor until coarse crumbs form. Add the butter and process until the crumbs come together. Press the crumbs into the prepared tartlet pans. Bake until the tartlet shells are golden brown, about 10 minutes. Cool completely.

Using an electric mixer, whip the cream cheese and the sour cream in a small bowl, until fluffy. Add the remaining 1/2 cup of sugar and whip until well combined. Add the whipping powdered topping and whip until very fluffy. Drain all but 2 tablespoons of the macerating liquid from the strawberries. Fold the strawberries and the reserved 2 tablespoons of liquid into the cream mixture. Spoon the filling over the tartlets, dividing equally. Tarts can be prepared 1 day ahead, covered and refrigerated.

*Cook's Note: Maria Crackers (Galletas Marias) are a round sweet biscuit with vanilla flavor. They are the Mexican version of the English Marie biscuit and can be used in layered deserts as you would with lady fingers. They can easily be substituted with graham crackers.

**Cook's Note: Piloncillo is often used in Mexican cuisine to sweeten drinks or deserts. It is unrefined cane sugar, usually found in the shape of small cones and can be substituted with brown sugar

Lime Spritzer Recipe

Ingredients

1 cup sugar
1 cup water
2 limes, zested and juiced, plus lime wedges for rimming the glasses and garnish
1 (1/2-inch) slice fresh ginger
Kosher salt or sugar, for rimming glasses (optional)
24 ounces sparkling water

Directions

For the simple syrup: Heat the sugar, water, lime zest, and ginger in a medium saucepan over medium-high heat to boiling. Simmer for 3 to 4 minutes, and then remove from the heat. Add the lime juice and let the flavors infuse the syrup for at least 15 minutes while it cools. Strain the syrup, if you wish, and keep in the refrigerator until ready to use.

For the drink: Rub a lime wedge around the lip of the glasses to moisten and then dip in salt or sugar to decorate the glasses, if desired. Pour 1 or 2 tablespoons of the lime syrup into each glass and top with sparkling water. Garnish with a wedge of lime.

Cook's Note: Sparkling wine can be used instead of water, if desired.

Whiskey Sour Recipe

Ingredients

2 ounces Whiskey (Rye or Bourbon)
6 ounces freshly squeezed lemon juice
Sugar syrup, to taste*
1 maraschino cherry, for garnish

Directions

Combine ingredients in a cocktail shaker with ice and shake vigorously until the mixture is nice and foamy. Strain into a chilled highball glass over ice.

*Cook's Note: Sugar syrup is a solution of equal parts sugar and water that is cooked over low heat until clear, then boiled for about 1 minute. Cool and store in a squeeze bottle and use to sweeten drinks, to taste.

Polenta Shapes with Roasted Red Bell Pepper Sauce Recipe

Ingredients
Polenta:

4 cups chicken or vegetable stock
2 cups polenta
2/3 cup freshly grated Parmigiano-Reggiano
3 tablespoons chopped fresh thyme leaves, stems discarded
2 tablespoons olive oil

Roasted Red Bell Pepper Sauce:

4 red bell peppers
1 poblano chili, or 1 jalepeno chili
2 tablespoons butter or olive oil
3 shallots
1 1/2 cups chicken or vegetable stock
2 tablespoons chopped fresh thyme leaves, stems discarded
2 tablespoons freshly squeezed lemon juice
Salt and pepper
1/2 cup heavy cream

Directions

In a large pot over medium-high heat, bring stock to a boil.

Slowly pour in polenta, stirring with a whisk as you add it. After all polenta is added it will take about 2 minutes for it to begin to thicken. Reduce heat to low and continue cooking and stirring occasionally for approximately 40 minutes, or until polenta is smooth, and no longer gritty on the tongue. Just before finishing, stir in Parmigiano-Reggiano and thyme.

In a 9 by 12-inch baking dish, add 1 tablespoon water. Transfer polenta to baking dish and spread until it is of uniform thickness. Refrigerate for 1 hour, or until it solidifies.

To make roasted red bell pepper sauce, roast the red and poblano peppers whole over a gas flame, a charcoal flame or under a broiler, turning 1/4 rotation every few minutes, until entirely blackened. Immediately place in a paper bag, seal, and let sit for 3 minutes. Peel off the charred skin and discard. Slice the peeled peppers open and discard the membranes and seeds

In a saute pan over medium heat, heat the butter and add the shallots. Cook for about 6 minutes, stirring frequently, or until the shallots just begin to show signs of browning.

Add the stock, 2 roasted bell peppers, poblano chili, and thyme. Bring to a boil, then immediately reduce heat to medium-low and simmer for 15 minutes. (Adjust heat as required to simmer.)

Remove from heat and let cool. In a food processor or blender, add pan contents along with the remaining red peppers, lemon juice, salt, and pepper. Blend until smooth. Reserve.

Use a cookie cutter or a pairing knife to cut out desired polenta shapes. In a saute pan over medium high heat, add oil and saute polenta shapes for approximately 5 minutes per side, or until a golden brown crispy crust has formed on each side.

Just before serving, re-heat sauce in a saucepan and stir in cream. Ladle 2/3 cup of roasted red bell pepper sauce into a shallow bowl. Top with one piece of polenta. Serve immediately.

Recommended beverage: Italian Chianti (red)

Crayfish Salad with French Cocktail Sauce Recipe

Ingredients
The salad:

1 pink grapefruit
2 ripe avocados
1/2 lemon
1 head Boston lettuce, washed, dried, and cut into thin strips
4 plum tomatoes, peeled, seeded, and finely chopped
12 leaves tarragon, finely sliced

The crayfish:

The reserved grapefruit rind (see method)
1/2 bunch tarragon, leaves and stems
1/4 cup salt
1 teaspoon cracked peppercorns
Pinch of cayenne pepper
3 pounds crayfish, preferably live, rinsed under cold running water, or 1 pound peeled cooked crayfish

The cocktail sauce:

The reserved grapefruit juice (see method)
1 large egg yol
1 tablespoon Dijon mustard
Salt and freshly ground white pepper
Small pinch of cayenne pepper
1/4 cup vegetable oil, preferably grapeseed or safflower oil
2 1/2 tablespoons ketchup
1 teaspoon white wine vinegar
1 teaspoon Worcestershire sauce
1/2 teaspoon Cognac or Armagnac
2 tablespoons sliced blanched almonds, toasted, for serving

Directions

1. Peel the grapefruit, reserving the rind for cooking the crayfish. Using a small knife, slice away the bitter pith and with it the thinnest possible layer of fruit. Cutting against the membranes, release each section of grapefruit intact; remove any seeds. Set the sections aside for the moment and, working over a bowl, squeeze as much juice from the membranes as you can, to use in the cocktail sauce; discard the membranes.

2. Halve, pit and peel the avocados, then rub the exposed fruit with the cut lemon to keep it from darkening. Slice each avocado half into 3 wedges and give the wedges a squirt of lemon juice.

3. Arrange the lettuce in an even layer in the bottom of a large shallow bowl. Mound the tomatoes in the center of the bowl and surround them with alternating slices of grapefruit and avocado. Sprinkle the tarragon over the tomatoes. Cover the salad and keep it refrigerated until serving time. (The salad can be made a couple of hours ahead of time and kept tightly covered and chilled.)

The Crayfish: 1. If the crayfish are cooked and peeled, move on to the cocktail sauce. If they're live, bring 1 gallon of water to a boil in a stockpot. Add all the ingredients, return to the boil, and simmer, uncovered, for 2 minutes. Remove the pot from the heat and cool the crayfish in the water for 10 minutes. Drain and discard the cooking liquid.

2. To peel crayfish, twist off and discard the head. Peel off the upper three sections of shell, then, holding the meat in one hand and the tip of the tail in the other, squeeze the tail while pulling the meat out of the shell. The vein in the center of the crayfish should come off with the shell. If it doesn't, remove it by hand, then use your finger to rub off any yellow coral that clings to the meat. Set the crayfish aside.

The Cocktail Sauce: 1. Boil the grapefruit juice until it is reduced to 2 teaspoons; cool.

2. Whisk the yolk, mustard, salt and pepper to taste, and cayenne together in a medium bowl. Whisking constantly, add the oil in a slow stream. When the mixture is emulsified, like mayonnaise, whisk in all the other ingredients, including the cooled grapefruit juice. Taste and adjust the seasonings if necessary. (The sauce can be kept in a tightly covered container in the refrigerator for 2 to 3 days.)

To serve: Arrange the crayfish on the tomatoes sprinkle with almonds, and serve the sauce on the side.

To drink: A light, dry Alsatian Gewurtztraminer or, perhaps, a Muscat Sec

South-of-the-Border Watermelon Iced Green Tea Recipe

Ingredients

3 cups chopped seedless watermelon
1 cup chilled green tea
1 cup chilled cream soda
1/8 tsp. ground cinnamon
1 tsp. light brown sugar
ice cubes

Directions

Put all the ingredients except ice cubes into a blender and blend on medium speed for two minutes. Pour tea mixture into old-fashioned glasses filled with ice. Serve immediately.

Notes

Food and travel writer Mary Lou Heiss lives in Western Massachusetts, but was inspired to create this recipe by the aguas frescas served in the Puebla agricultural region south of Mexico City. "This iced tea is thirst-quenching and vivid pink and makes perfect use of summer's watermelon bounty," she says.

With the year 'round availability of seedless watermelons, the drink makes a tropical treat to liven up a dull winter day, too.

Sirloin Burgers on Bed of Lettuce with Grilled Shrimp and Horseradish Chili Sauce Recipe

Ingredients

* 1 1/2 pounds ground sirloin
* 1 large shallot, finely chopped
* 2 tablespoons fresh thyme leaves, chopped
* 1 tablespoon Worcestershire sauce
* 1 teaspoon smoked Hungarian paprika or 2 teaspoons ground cumin – eyeball it
* 2 teaspoons grill seasoning (recommended: Montreal Steak Seasoning by McCormick) or coarse salt and black pepper
* 8 jumbo peeled, deveined shrimp, 6 to 8 count
* Extra-virgin olive oil, for drizzling
* 1 tablespoon chopped parsley leaves
* 1 lemon, zested
* 2 cloves garlic, chopped
* 2 rounded tablespoons prepared horseradish
* 1 cup chili sauce
* 1/2 head iceberg lettuce, cored and quartered

Directions

Preheat grill pan or outdoor grill to high.

Combine beef, shallot, thyme, Worcestershire, smoked paprika or cumin, and grill seasoning. Combine and divide meat into 4 portions. Form large patties about 1 1/4 inches thick. Coat beef patties with a drizzle of extra-virgin olive oil. Cook 3 to 4 minutes preside for medium rare, 6 to 7 minutes per side for medium well to well doneness.

Cut shrimp along deveining line and "butterfly" them open a little. Be careful not to cut all the way through the shrimp. Leave tails in tact. Place shrimp in a shallow dish. Coat shrimp in extra-virgin olive oil. Sprinkle with grill seasoning or salt and pepper. Add parsley, lemon zest and finely chopped garlic, turn shrimp to coat evenly in flavorings. Wedge lemon which you have zested to pass later at the table with cooked shrimp. Grill shrimp alongside meat patties for 2 to 3 minutes on each side, until heads curl towards tails and shrimp are pink.

While meat and shrimp cook, arrange 4 beds of cut iceberg lettuce on platter and combine horseradish with chili sauce in a small bowl. To serve, place burgers on lettuce "buns" and dot with sauce, then top with 2 grilled shrimp. Pass remaining sauce and lemon wedges at table.

Citrus Syrup for Soft Drinks Recipe

Directions

3 lemons, zested and juiced

3 limes, zested and juiced

3 Grapefruits, zested and juiced

3/4 cup sugar

1 teaspoon vanilla extract

Pinch salt

Club soda or seltzer



Strain the citrus juices together into a small saucepan.



Add the sugar, vanilla and pinch of salt. Heat until a gentle boil is reached. Then add the zest and turn off heat. Allow mixture to cool.



Strain off the zest and refrigerate until needed.



Mix citrus syrup with club soda or seltzer to desired strength for flavored soft drink.

Cranberry Vinegar Recipe

Ingredients

1 bag fresh or frozen cranberries
1/4 cup vanilla scented sugar syrup, recipe follows
Pinch salt
3/4 cup Champagne vinegar (6 percent acidity)

Directions

Put cranberries, syrup and salt in a pan and heat over high heat until cranberries begin to pop. Remove from heat, let cool and then puree in a blender. Add vinegar and taste for balance. Add more vinegar and thin with water if necessary. Strain through a fine strainer into a bowl or pitcher. Store in a clean jar or bottle (do not use metal lids or tops) and refrigerate. Keeps several weeks.
Vanilla Scented Syrup:

4 cups sugar
1 cup water
2 vanilla beans, minced, or 2 tablespoons pure vanilla extract
Pinch salt
1 sprig fresh thyme, leaves only

Keep this syrup on hand to add to iced tea and other cold drinks or for poaching fruit. It does not need to be refrigerated. The vanilla is minced to make sure all its flavor is extracted into the syrup.

Put the sugar, water, vanilla beans, a pinch salt, and the thyme leaves in a pot and bring to a boil over high heat. Lower heat to a simmer and cook about 4 minutes, stirring occasionally. Let cool. Puree syrup in a blender until vanilla beans are thoroughly chopped into the syrup. Strain through a fine strainer into a sterilized jar. If using vanilla extract instead of beans, add extract after the sugar syrup has cooled and pour into a jar. Seal tightly.

Yield: 4 1/2 cups
* Sterilizing Jars

Properly handled sterilized equipment will keep canned foods in good condition for years. Sterilizing jars is the first step of preserving foods.

Sterilizing Tips:

Jars should be made from glass and free of any chips or cracks. Preserving or canning jars are topped with a glass, plastic or metal lid, which has a rubber seal. Two piece lids are best for canning, as they vacuum seal when processed.

Before filling with jams, pickles or preserves, wash jars and lids with hot, soapy water. Rinse well and arrange jars and lids open sides up, without touching, on a tray. Leave in a preheated 175 degree F oven for 25 minutes. Or boil the jars and lids in a large saucepan, covered with water, for 15 minutes.

Use tongs when handling hot sterilized jars, to move them from either boiling water or the oven. Be sure tongs are sterilized too, by dipping the ends in boiling water for a few minutes.

As a rule, hot preserves go into hot jars and cold preserves go into cold jars. All items used in the process of making jams, jellies and preserves must be clean. This includes any towels used, and especially your hands.

After the jars are sterilized, you can preserve the food. It is important to follow any canning and processing instructions included in the recipe and refer to USDA guidelines about the sterilization of canned products.

Ginger Cranberry Cocktail (Frozen Vodka or Gin) Recipe

Ingredients
For Ginger syrup:

4-inch piece ginger, peeled and roughly chopped
1/2 cup sugar
1 1/2 cups water
Place all syrup ingredients in a saucepan and simmer until sugar dissolves and the ginger is infused in the syrup, about 20 minutes. Strain and allow to cool fully before use.

For the drink:

1 cup frozen cranberries
1 lime, juiced
2 cups vodka or gin
2 cups cranberry juice

Directions

1 cup ginger syrup, or to taste

Splash club soda
Shaved ginger

Crush the frozen cranberries in a large glass pitcher. Add the lime juice and their juiced wedges to the pitcher. Pour in the vodka, cranberry juice, and ginger syrup. Put ice in low-ball glasses and fill glasses about 2/3 full. Top off with club soda and garnish with a shaving of fresh ginger.

Note: Can be made without soda for a martini

Dark and Stormy Recipe

Ingredients

1 cup sugar
1 cup water
1 (4-inch) piece ginger, sliced, reserve 4 slices for garnish
Ice
1 liter seltzer water
4 shots dark rum
4 lime wedges, for garnish
4 small skewers

Directions

In a small pot over medium heat, combine the sugar, water and the ginger. Bring to a boil then shut off the heat and let cool to room temperature.

Fill 4 glasses with ice. Pour seltzer water into the bottom third of each glass. Add 1/4 cup of the ginger simple syrup to each glass and gently stir. Put a teaspoon upside down over the glass and pour 1 shot of rum over the spoon, so that the rum stays separated from the seltzer.

Put slice of ginger and lime wedge onto each skewer. Garnish each drink with the skewer and enjoy

Blackberry Gin Fizz Float Recipe

Ingredients

1 pint blackberries
2 tablespoons sugar
1 tablespoon water
1/2 cup roughly chopped mint leaves
8 ounces gin
1/4 cup fresh lime juice
Ice, for serving
24 ounces ginger ale
1 pint blackberry sorbet or vanilla ice cream

Directions

Heat the blackberries, sugar, and water in a small pot over medium-high heat. While warming, smash with a potato masher, until a thick even consistency is reached, about 8 minutes.

Pour the blackberries through a sieve, into a bowl, pushing some flesh through with the juices, making sure to catch the seeds. Cool in the refrigerator for at least 10 minutes.

Fill a cocktail shaker with 2 tablespoons of blackberry puree, 2 tablespoons of the mint leaves, 2 ounces of gin, 1 tablespoon lime juice, and a handful of ice. Shake vigorously 5 to 6 times until the drink is ice cold. Strain the mixture into a tall glass. Top with 6 ounces of ginger ale and stir lightly. Repeat for the remaining 3 servings. Finish and serve with a scoop of sorbet or ice cream.

Gina's Raspberry Mint Tea Recipe

Ingredients

10 bags raspberry zinger tea
3 bags mint tea
12 cups water for tea, plus 1 cup for the sugar syrup
1 cup sugar
1 handful fresh mint stems and leaves, plus additional sprigs for garnish
Fresh raspberries, for garnish

Directions

Bring a large pot with 12 cups of water to a boil over medium heat. Add the tea bags and let them steep for 10 minutes. Allow the tea to cool and discard the tea bags. Pour the liquid into a large glass pitcher.

Meanwhile, add the sugar and 1 cup water to a saucepan and bring to a simmer, over medium heat, stirring to dissolve the sugar. Drop in the handful of mint, remove from heat and allow the mixture to cool. At this point, strain and add the sugar syrup to the pitcher. Stir the drink well and divide it between 12 glasses filled with ice. Garnish each serving with some fresh mint sprigs and raspberries.

Salty Dog Recipe

Ingredients

1/3 cup water
1/3 cup sugar
1 small cucumber, thinly sliced
1 pink grapefruit, cut into 12 wedges
8 ounces vodka
1/3 cup fresh lime juice
Pink Himalayan salt, in a grinder

Directions

In a small saucepan, combine the water and sugar. Bring to a boil and shut off the heat. Transfer to a bowl to cool. Refrigerate.

In a medium bowl, combine half of the cucumber slices with the grapefruit segments. Muddle them by pressing down on them with a whisk to extract the juices and lightly crush the cucumbers. Add the vodka and lime juice and 1 cup lightly crushed ice. Pour into 4 rocks glasses and grind a little salt over the top. Alternatively, serve in a pitcher and sprinkle with the salt as you pour the individual drinks.

Lime Soda Recipe

Ingredients

* 1 cup sugar
* 3/4 cup water
* 1/4 cup lime juice, plus rind from 1 lime
* 6 to 8 drops green food coloring
* 4 cups ice
* 1 liter club soda or seltzer
* 4 lime slices, for garnish

Directions

In a small pot on medium heat dissolve sugar in water. Raise the heat, add the lime rind and bring to a boil. Lower the heat to a simmer and cook until slightly reduced. Remove from heat and discard the lime rinds. Stir in the food coloring and cool.

Fill 4 glasses with ice and distribute the lime syrup and lime juice, to taste, into each glass. Top with seltzer and stir. Garnish with lime slices.

Rum Punch Recipe

Ingredients

* 1 cup fresh lime juice
* 2 cups grenadine syrup
* 2 cups Jamaican white rum
* 1 cup light rum
* 2 cups fresh pineapple juice
* 2 cups fresh orange juice
* Pinch freshly grated nutmeg, optional
* Orange slices, for garnish
* Pineapple slices, for garnish

Directions

Mix all ingredients together in a pitcher or punch bowl. Chill in the refrigerator for at least 1 hour before serving. Garnish with orange or pineapple slices.

Mojito Slushy Recipe

Ingredients

* 1 cup sugar
* 1 cup water
* 1/2 cup fresh lime juice, about 4 to 6 limes
* 1/4 cup fresh mint leaves, firmly packed
* 2 limes, zested
* 1/2 cup light rum
* 8 cups crushed ice
* Mint sprigs and lime wedges, for garnish

Directions

In a saucepan over medium heat, add the sugar and water. Cook for about 5 minutes, stirring often, until the sugar is dissolved and the syrup is clear. Set aside to cool.

Put the sugar syrup, lime juice, mint leaves, lime zest, and rum into a blender and blend until smooth. Add the ice and blend until slushy. Spoon into glasses; garnish with a sprig of mint and a lime slice.

Sweet Tea Mojito Recipe

Directions

Steep 4 or 5 black tea bags, 2 cups turbinado sugar and 2 handfuls of fresh mint in 3 cups simmering water for 5 minutes, stirring to dissolve the sugar. Strain into a pitcher; add the juice of 3 limes, 1 1/2 cups light rum, 1 cup cold water and another handful of mint. Stir vigorously, crushing the mint with a wooden spoon; chill. Serve over ice with lime and more mint.

Photograph by Yunhee Kim

Mango Daiquiris Recipe

Ingredients

* 1 ripe mango, peeled, seeded and chopped
* 1/4 cup lime juice (2 limes)
* 1 teaspoon sugar syrup
* 3/4 cup white rum
* Crushed Ice

Directions

Place the mango, lime juice, sugar syrup and rum in a blender and process until smooth.

Pour the mixture over a glass full of crushed ice.

Note: To make sugar syrup, heat 1 cup sugar and 1 cup water in a small saucepan until the sugar dissolves.

Pomegranate Cosmos Recipe

Ingredients

* 2 cups (16 ounces) good vodka (recommended: Stolichnaya or Finlandia)
* 1 cup (8 ounces) orange liqueur (recommended: Cointreau)
* 1 cup (8 ounces) pomegranate juice (recommended: Pom Wonderful)
* 1/2 cup freshly squeezed lime juice (3 limes)
* Lime peel strips, to garnish

Directions

Combine the vodka, orange liqueur, pomegranate juice, and lime juice in a pitcher and refrigerate until ready to use. Pour the mixture into frozen martini glasses with a twist of lime peel and serve immediately.

Long Island Iced Tea Recipe

Ingredients

* 6 ice cubes
* 1/2 jigger gin
* 1/2 jigger vodka
* 1/2 jigger white rum
* 1/2 jigger tequila
* 1/2 jigger Cointreau
* 1 jigger fresh lemon juice
* 1/2 teaspoon sugar syrup (see note)
* Cola
* Lemon slice, to decorate

Directions

Put the ice cubes in a mixing glass. Add the gin, vodka, rum, tequila, Cointreau, lemon juice and sugar syrup. Stir well, then strain into a tall glass filled with ice cubes. Add enough Coca Cola to fill the glass, and decorate with the slice of lemon.

Note: To make sugar syrup, heat 1 cup sugar and 1 cup water in a small saucepan until the sugar dissolves.

Pina Colada Recipe

Ingredients

* Ice cubes
* 1/2 cup rum
* 1/2 cup coconut cream
* 1/4 cup coconut milk
* 1/4 cup pineapple chunks
* Sliced pineapple, for garnish, optional
* Maraschino cherry, for garnish, optional

Directions

Fill blender halfway with ice cubes. Add rum, coconut cream, coconut milk and pineapple chunks. Puree.

Serve, garnished with a slice of pineapple and maraschino cherry, if desired.

Mojito Recipe

Ingredients

* Ice
* 6 ounces light rum
* 12 mint sprigs, or spearmint, 8 roughly broken apart
* 6 tablespoons fresh lime juice
* 4 tablespoons sugar
* Club soda
* 4 slices lime

Directions

Place ice in beverage shaker then add in the rum, 8 broken up mint sprigs, lime juice and sugar. Shake well and serve over ice in a high ball glass. Top off each glass with a splash of club soda.

Garnish each with a slice of lime and a sprig of mint

Mint Iced Tea Recipe

Ingredients

* 1 quart water
* 4 family size tea bags (recommended: Luzzienne)
* 2 cups sugar
* 1 bunch mint leaves
* 1 lemon, slices for garnish

Directions

In a large pot bring the water to a boil. Remove pot from heat, add the tea bags, cover with a lid, and allow tea to steep in water for 20 minutes. Take a 1 gallon jug and pour the sugar into the jug and cover with some hot tap water. Stir the sugar around to dissolve while the tea is steeping. Once the tea has steeped, remove the lid and the tea bags. Pour the tea into the jug with the sugar, stir, and place the tea bags back into the jug. Stir the tea well, making sure the sugar dissolves. Fill the jug with cold water to yield 1 gallon.

To serve, pour each glass of tea and garnish with a slice of lemon and mint leaves.

White Peach Sangria Recipe

Ingredients

* 1 bottle white wine (Spanish table wine)
* 3 ounces brandy
* 2 ounces triple sec
* 1 cup orange juice
* 1 cup pineapple juice
* 2 ounces simple syrup (equal parts sugar and water brought to a boil for 2 minutes in a small saucepan) and cooled (leftover syrup can be stored in a tightly sealed container in the refrigerator for 1 month)
* 3 ounces white peach puree (peel peaches, remove pit and puree in a blender with a small amount of water)
* Fresh peaches, oranges, and apples sliced

Directions

Place all ingredients in a pitcher and stir to mix. Refrigerate at least 8 hours or up to 48 hours. Serve over ice.

Frozen Mojito Slushes Recipe

Ingredients
For every 4 slushes, you will need:

* 1 pint lime sorbet or 1 can lime ade from frozen juice section
* 8 shots light rum
* 1/2 cup mint leaves
* 1 tray ice cubes

Directions

In a blender, combine 1/2 pint sorbet or 1/2 can of lime ade with 4 shots of rum, 1/4 cup mint leaves and 1/2 tray of ice. Pulse, then blend on high until lime-mint slush is smooth. Pour drinks into 2 large cocktail glasses using a long handled spoon and repeat with remaining ingredients.

Champagne Sangria Recipe

Ingredients

* 1 (750-ml) bottle Prosecco or French Champagne, chilled
* 1/2 cup orange juice
* 2 cups Mint Simple Syrup, recipe follows
* 1 lemon, zested and thinly sliced
* 1 lime, zested and thinly sliced
* 1/2 cup sliced strawberries
* 5 fresh mint sprigs
* Crushed ice

Directions

In a large pitcher, combine the Prosecco, orange juice, Mint Simple Syrup, lemon zest, and lime zest. Add the sliced strawberries, lemon slices, lime slices, and mint sprigs.

Fill glasses with crushed ice and pour the sangria over the top. Serve immediately.
Mint Simple Syrup:

* 2 cups sugar
* 2 cups water
* 1 cup packed fresh mint leaves

In a small saucepan, combine the sugar, water, and mint over medium heat. Bring to a boil, reduce heat, and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Remove the pan from the heat and allow the syrup to cool for 20 minutes. Strain before using.

Yield: 2 1/2 cups

Sangria Perea Recipe

Ingredients

* 3 cups ice cubes
* 1/4 cup lemon slices
* 1/4 cup lime slices
* 1/4 cup orange, slices
* 1/4 cup pineapple chunks
* 1/4 cup seedless grapes
* 2 cups red wine
* 1/2 cup peach brandy
* 1 cup orange juice
* 1 cup lemon/lime soda

Directions

In a pitcher, add all the ingredients and stir to combine. Ideally, you want to wait about 1 hour for the fruit and the wine to infuse each other, but you can drink it right away.

Red Sangria Recipe

Ingredients

* 1 orange, sliced
* 1 lime, sliced
* 1 apple, cored and sliced
* 1 bottle red wine
* 3 cups white rum
* 1/2 cup orange flavored liqueur, recommended: Cointreau
* 1 cup orange juice
* 1/2 cup pomegranate juice
* 3 tablespoons sugar
* 1 quart club soda, to taste

Directions

To a pitcher add orange, lime, apple and cover with red wine, rum, orange liqueur, orange juice, pomegranate juice and stir in sugar. Chill in the refrigerator. When ready to serve top off with club soda, to taste.

Sangria Recipe

Ingredients

* 2 1/4 cups freshly squeezed orange juice
* 3/4 cup freshly squeezed lime juice
* 5 tablespoons grenadine syrup
* 1 generous teaspoon salt
* 1 teaspoon cayenne pepper

Directions

Combine all the ingredients in a blender and process or whisk in a bowl until blended. Refrigerate. Serve cold in shot glasses with corresponding shots of tequila.

White Sangria Recipe

Ingredients

* 3 tablespoons sugar
* 3 shots Calvados or other apple liquor
* 1 lime, sliced
* 1 lemon, sliced
* 2 ripe peaches, cut into wedges
* 3 ripe green apples seeded and cut into wedges
* 1 bottle white Rioja Spanish wine or other dry white wine
* 1 pint raspberries
* Sparkling soda water, for topping off glasses of sangria at table

Directions

Combine sugar, Calvados, lime, lemon, peaches and apples in a large pitcher. Cover with 1 bottle of Rioja wine and chill sangria several hours. To serve, spoon fruits into glasses or goblets, adding a few fresh raspberries in each glass, pour wine over top of the fruit. Top glasses of sangria off with a splash of soda water and serve.

Frozen Mint Julep Recipe

Ingredients

* 25 fresh mint leaves
* 1/2 cup simple syrup, (equal amounts sugar and water simmered until sugar dissolves)
* 3 cups ice
* 1/2 cup bourbon
* Mint sprigs, for garnish

Directions

In the bottom of a tall glass, combine mint leaves and simple syrup and crush leaves with the handle of a wooden spoon -- the more you mash the leaves, the more mint flavor you will extract. In a blender combine the simple syrup, ice, and bourbon and blend on the "ice crush" setting until ice is finely chopped and smooth.

Rub the rims of tall glasses with orange segments or a little simple syrup and dip glass rims in sugar, then fill with the frozen mint juleps and garnish with fresh mint sprigs.

Berry-Guava Lemonade Recipe

Directions

Mash 4 diced strawberries with 2 tablespoons sugar and 4 tablespoons guava juice in a glass. Fill with ice, then add 6 tablespoons lemon juice and lemon slices.

See all 50 Summer Drinks

The Perfect Mint Julep Recipe

Ingredients

* 4 cups bourbon
* 2 bunches fresh spearmint
* 1 cup distilled water
* 1 cup granulated sugar
* Powdered sugar

Directions

To prepare mint extract, remove about 40 small mint leaves. Wash and place in a small bowl. Cover with 3 ounces bourbon. Allow the leaves to soak for 15 minutes. Then gather the leaves in paper toweling. Thoroughly wring the mint over the bowl of whisky. Dip the bundle again and repeat the process several times.

To prepare simple syrup, mix 1 cup of granulated sugar and 1 cup of distilled water in a small saucepan. Heat to dissolve sugar. Stir constantly so the sugar does not burn. Set aside to cool.

To prepare mint julep mixture, pour 3 1/2 cups of bourbon into a large glass bowl or glass pitcher. Add 1 cup of the simple syrup to the bourbon.

Now begin adding the mint extract 1 tablespoon at a time to the julep mixture. Each batch of mint extract is different, so you must taste and smell after each tablespoon is added. You are looking for a soft mint aroma and taste-generally about 3 tablespoons. When you think it's right, pour the whole mixture back into the empty liter bottle and refrigerate it for at least 24 hours to "marry" the flavors.

To serve the julep, fill each glass (preferably a silver mint julep cup) 1/2 full with shaved ice. Insert a spring of mint and then pack in more ice to about 1-inch over the top of the cup. Then, insert a straw that has been cut to 1-inch above the top of the cup so the nose is forced close to the mint when sipping the julep.

When frost forms on the cup, pour the refrigerated julep mixture over the ice and add a sprinkle of powdered sugar to the top of the ice. Serve immediately.

Blueberry-Limoncello Cooler Recipe

Ingredients

* 1 (750-ml) bottle limoncello liqueur, chilled
* 1 cup sparkling water, chilled
* 1 cup fresh or frozen blueberries *see Cook's Note
* 5 fresh mint sprigs, lightly crushed, plus extra for garnish
* Crushed ice

Directions

In a pitcher, combine the limoncello, sparkling water, blueberries, and mint sprigs.

Fill highball glasses halfway with crushed ice. Pour about 1/2 cup of the limoncello mixture over the ice in each glass.

Garnish with mint sprigs and serve.

*Cook's Note: If using frozen blueberries, add them to the pitcher just before serving.

Cherry Tomatoes and Olive Salad Recipe

Ingredients

* 2 tablespoons extra-virgin olive oil
* 1 tablespoon red wine vinegar
* 1 teaspoon Italian dressing mix (recommended: Good Seasons)
* 1 pint cherry tomatoes, sliced in 1/2
* 1 (15-ounce) can pitted black olives
* 4 large fresh basil leaves, finely chopped
* 2 scallions, cut in 1/2-inch pieces

Directions

In a medium bowl whisk together olive oil, vinegar and dressing mix.

Add cherry tomatoes, olives, basil and sliced scallions to bowl. Toss to combine.

Cherries Jubilee Recipe

Ingredients

* 1 shot cherry brandy
* Extra dry Champagne
* Frozen or jarred Bing cherry, for garnish

Directions

In a champagne flute, add cherry brandy. Slowly top off with Champagne and garnish with a cherry.

Brandied Cherry Crepes Recipe

Ingredients

* 1 (21-ounce) can cherry pie filling (recommended: Comstock More Fruit)
* 1/4 cup Kirsch (cherry brandy)
* 4 tablespoons butter, cold
* 6 store-bought crepes (recommended: Frieda's)
* Chocolate syrup, for garnish
* Fresh mint sprigs, for garnish

Directions

In a medium saucepan, combine pie filling and brandy. Bring to a simmer over medium heat. Stir in butter 1 piece at a time until melted. Remove from heat. Set aside 6 cherries, for garnish.

Divide the filling among the 6 crepes and roll or fold crepes. Top with a drizzle of chocolate syrup and garnish with a sprig of mint and reserved cherries

Potato Souffle Recipe

Ingredients

* 1 tablespoon butter
* 2 tablespoons grated Parmesan (recommended: DiGiorno)
* 1 (3.6-ounce) packet instant roasted garlic mashed potatoes, made according to package directions and cooled completely (recommended: Betty Crocker)
* 4 eggs, separated
* 3/4 cup cream
* 1 tablespoon freshly snipped chives
* 1/2 teaspoon salt
* 1/4 teaspoon ground black pepper

Directions

Preheat oven to 350 degrees F. Butter bottom and sides of a 1 1/2-quart souffle dish. Add Parmesan to dish and roll dish to coat inside; set aside.

In medium bowl, stir to combine cooled potatoes, egg yolks, cream, chives, salt and pepper; set aside.

In another medium bowl, use an electric mixer to beat egg whites until stiff peaks form. Careful not to overbeat.

Stir 1/3 of egg whites into potato mixture. Gently fold in remaining egg whites until just incorporated.

Transfer to prepared souffle dish and bake in preheated oven 60 to 65 minutes, or until puffy and golden brown.

Serve immediately.

Balsamic Roasted Onions Recipe

Ingredients

* 3 sweet onions
* 1 cup light balsamic salad dressing (recommended: Newman's Own)
* 2 tablespoons fresh tarragon leaves, lightly chopped
* 1 teaspoon crushed garlic (recommended: Christopher Ranch)
* Olive oil cooking spray
* Salt and freshly ground black pepper

Directions

Cut ends off onions, leaving stem and core intact. Quarter onions through core and peel away skin.

Place onions in a large resealable bag with balsamic dressing, tarragon, and garlic. Squeeze out air and seal bag. Marinate in refrigerator for 1 to 4 hours, turning occasionally.

Remove onions from refrigerator 30 minutes before roasting and bring to room temperature.

Preheat oven to 400 degrees F. Lightly spray a baking pan with olive oil cooking spray.

Place onions cut side up in prepared baking pan and pour marinade over top. Season with freshly ground black pepper.

Roast in preheated oven for 25 minutes or until fork tender. (If onions begin to brown too quickly, cover loosely with foil.)

La Goulue Cocktail Recipe

Ingredients

* 1/2 part grenadine
* 1 part berry vodka, chilled
* 1 part pineapple coconut nectar, chilled
* 1 part cranberry juice, chilled
* 2 tablespoons whipped cream or whipped topping blended with 1 teaspoon grenadine

Directions

Pour grenadine into the bottom of a graduated glass. Combine vodka, nectar and cranberry juice in a shaker filled with ice. Carefully pour over grenadine to keep layers separate. Top with whipped cream.

Bleu Cheese Crusted Filet Mignon Recipe

Ingredients

* 2 tablespoons bleu cheese crumbles (recommended: Treasure Cove)
* 1/4 cup plain bread crumbs
* 2 teaspoons fines herbs (recommended: Spice Islands)
* 1/2 teaspoon olive oil, plus 1 tablespoon
* 4 (6-ounce) filet mignon steaks
* Salt and freshly ground black pepper, for seasoning, plus 1/2 teaspoon black pepper
* 1/2 cup cognac
* 1 cup organic beef stock (recommended: Swanson)
* 1 teaspoon crushed garlic (recommended: Christopher)
* 1/4 cup frozen chopped onion (recommended: Ore-Ida)

Directions

Preheat oven to 400 degrees F. Line a baking sheet with foil; set aside.

In a small mixing bowl, combine bleu cheese, bread crumbs, herbs, and 1/2 teaspoon of olive oil; set aside.

Add 1 tablespoon olive oil to a large saute pan and heat over medium-high heat. Season steaks with salt and pepper and to add pan, but do not crowd. Sear 1 to 2 minutes per side just to brown. Remove pan from heat and transfer steaks onto prepared baking sheet.

Top each steak with 1/4 of blue cheese mixture. Finish cooking steaks in preheated oven for 4 minutes for medium-rare, 6 minutes for medium, and 8 minutes for well done.

Return pan to stove and deglaze with cognac by scraping bits from bottom of pan. Add remaining ingredients and bring to a boil over high heat. Reduce liquid by half.

Serve steaks hot with sauce.

Cherry Almond Crumble Recipe

Ingredients
Fruit Filling:

* Nonstick cooking spray
* 1 cup prepared cherry pie filling
* 1 cup cherry preserves
* 1/4 cup dried cherries
* 1 1/2 teaspoons pure almond extract

Crumble Topping:

* 1 cup quick-cooking oats
* 1/2 cup dark brown sugar
* 1/2 cup sliced almonds
* 1 teaspoon ground cinnamon
* 5 tablespoons butter, melted
* Whipped non-dairy topping, or sour cream

Directions

Fruit Filling:

Preheat oven to 400 degrees F.

Spray 4 (8-ounce) ramekins or custard cups with cooking spray. Stir pie filling, preserves, dried cherries, and almond extract in a large bowl to blend. Spoon cherry mixture into ramekins. Place ramekins on a cookie sheet.

Crumble Topping:

Toss oats, brown sugar, almonds, and cinnamon in medium bowl to combine. Drizzle melted butter over; stir to moisten. Sprinkle topping over cherry mixture. Bake for 20 minutes, or until topping is golden and cherry mixture bubbles. Serve warm with whipped topping or sour cream

Very Cherry Almond Muffins Recipe

Ingredients
Topping:

* 1/2 cup all-purpose flour
* 1/4 cup brown sugar
* 1/4 cup granulated sugar
* Pinch ground cinnamon
* 1/4 cup butter, cut into small pieces
* 1/4 cup slivered almonds

Muffins:

* 1 box vanilla cake mix
* 3 eggs
* 1/3 cup vegetable oil
* 1/2 teaspoon almond extract
* 1/2 cup cherry preserves

Directions

In a medium bowl combine all topping ingredients except almonds. Using a pastry blender or 2 forks, combine ingredients to a course consistency. Once combined, fold in the almonds.

Preheat oven to 350 degrees F. Line 2 (12-cup) muffin tins with paper liners for 18 muffins.

In a large bowl using an electric mixer, combine cake mix, eggs, oil, extract and preserves. Batter will be somewhat lumpy.

Use an ice cream scoop to evenly fill each muffin pan with the batter. Sprinkle tops of muffins with 2 teaspoons of almond topping. Bake 17 to 21 minutes.

Pineapple Sundaes Recipe

Ingredients

* 4 ounces semisweet chocolate, chopped, or chocolate chips
* 1 stick unsalted butter, sliced
* 3/4 cup unsweetened cocoa powder
* 1 3/4 cups plus 2 tablespoons sugar
* 1 cup plus 2 tablespoons half-and-half
* 1 cup mascarpone cheese, at room temperature
* 1 store-bought pound cake, cut into 6 to 8 thick slices
* 2 teaspoons vegetable oil
* 1 fresh pineapple, peeled, cored and cut into wedges
* Shredded coconut, toasted, and/or peanuts, for garnish (optional)

Directions

Combine the chocolate and butter in a microwave-safe bowl. Heat at 50 percent power for 2 minutes; stir, then microwave at 30-second intervals until completely melted. Whisk in the cocoa and 1 3/4 cups sugar until smooth. Microwave the mixture on full power for 5 minutes, stopping to whisk occasionally. (Don't worry if the mixture looks grainy; continue to cook and whisk until smooth.) Add 1 cup half-and-half and microwave on full power until smooth and slightly fudgy, 2 minutes. Transfer to a thermos to keep warm.

Fold the remaining 2 tablespoons half-and-half and 2 tablespoons sugar into the mascarpone in a bowl; cover and refrigerate.

Preheat a grill to medium. Brush the cake slices lightly with oil and grill for 1 to 2 minutes per side. Brush the pineapple lightly with oil and grill until marked, about 1 minute per side.

Top the cake with pineapple, a scoop of mascarpone cream and hot fudge. Garnish with coconut and/or nuts, if desired.

Photograph by Rick Lew

Pineapple Sundaes Recipe

Ingredients

* 4 ounces semisweet chocolate, chopped, or chocolate chips
* 1 stick unsalted butter, sliced
* 3/4 cup unsweetened cocoa powder
* 1 3/4 cups plus 2 tablespoons sugar
* 1 cup plus 2 tablespoons half-and-half
* 1 cup mascarpone cheese, at room temperature
* 1 store-bought pound cake, cut into 6 to 8 thick slices
* 2 teaspoons vegetable oil
* 1 fresh pineapple, peeled, cored and cut into wedges
* Shredded coconut, toasted, and/or peanuts, for garnish (optional)

Directions

Combine the chocolate and butter in a microwave-safe bowl. Heat at 50 percent power for 2 minutes; stir, then microwave at 30-second intervals until completely melted. Whisk in the cocoa and 1 3/4 cups sugar until smooth. Microwave the mixture on full power for 5 minutes, stopping to whisk occasionally. (Don't worry if the mixture looks grainy; continue to cook and whisk until smooth.) Add 1 cup half-and-half and microwave on full power until smooth and slightly fudgy, 2 minutes. Transfer to a thermos to keep warm.

Fold the remaining 2 tablespoons half-and-half and 2 tablespoons sugar into the mascarpone in a bowl; cover and refrigerate.

Preheat a grill to medium. Brush the cake slices lightly with oil and grill for 1 to 2 minutes per side. Brush the pineapple lightly with oil and grill until marked, about 1 minute per side.

Top the cake with pineapple, a scoop of mascarpone cream and hot fudge. Garnish with coconut and/or nuts, if desired.

Photograph by Rick Lew

Mexican Grilled Corn Recipe

Ingredients

* 4 ears corn
* 1/2 cup mayonnaise
* 1 1/2 cups sour cream
* 1/4 cup freshly chopped cilantro leaves
* 1 cup freshly grated Parmesan
* 1 lime, juiced
* Red chili powder, to taste
* 2 limes cut into wedges, for garnish

Directions

Remove the husks of the corn but leave the core attached at the end so you have something to hold onto. Grill the corn on a hot grill or cast iron griddle pan until slightly charred. Turn it so it gets cooked evenly all over. Mix the mayonnaise, sour cream and cilantro together. Grate the Parmesan in another bowl. While the corn is still warm slather with mayonnaise mix. Squeeze lime juice over the corn and shower with Parmesan. Season with chili powder and serve with extra lime wedges.