Paloma and Salmon Ceviche Tostada

 

The citrusy cooler is terrific with light, herby 

                     seafood dishes like Salmon Ceviche Tostada.

Ingredients:                                                           
A quarter of a fresh lime
Kosher or sea salt
Ice
1½ oz tequila
Grapefruit flavored pop

Directions                                                          Rub the lime around the rim of a tall glass. Invert the glass into a saucer of salt to salt the rim. Put two or three ice cubes into the glass. Add tequila. Squeeze lime quarter into the glass and throw it in. Top up with grapefruit pop.  Makes 1 cocktail

Salmon Ceviche 

Ingredients:
3 tbsp (45 mL) fish sauce
3 tbsp (45 mL) lime juice
1/4 to 1/2 tsp (1 to 2 mL) ground chipotle
1 1/2 tsp (7 mL) sugar
1/2 cup (125 mL) thinly sliced shallots
2 tbsp (30 mL) chopped cilantro
8 oz (225 g) skinless, boneless sushi-grade salmon, cut into 1/2-inch (1-cm) dice
1 cup (250 mL) finely shredded green cabbage
1 large, ripe Hass avocado
Juice of 1/2 lime
6 tostadas (see TIP)
1/4 cup (60 mL) sliced mint

Directions:                                             Combine fish sauce, lime juice, chipotle (use the larger amount if you like chili heat), sugar and shallots in a glass bowl. Stir to dissolve sugar, then gently stir in cilantro and fish. Refrigerate 45 to 60 minutes, stirring from time to time, or until fish is noticeably lighter in colour and appears cooked. Reserve marinade.

When ready to serve, add the cabbage to a bowl and toss with 2 tbsp (30 mL) fish marinade. Cut avocado in half, remove pit and sprinkle surface with juice from the half lime.

Tip  Using a slotted spoon, divide fish mixture between tostadas. Top each with shredded cabbage. Using a tablespoon, scoop out chunks of avocado and divide between tostadas. Garnish each with a little sliced mint.

Makes 6 tostadas

Better Than A Greyhound

                                              

Better Than A Greyhound

Grapefruit and vodka is classic and safe, but rosemary infused in the juice for 15 minutes makes an exciting addition.  Known for remembrance, rosemary is also associated with celebrations.
Ingredients:
Juice of 1 grapefruit
2 tablespoons rosemary needles
½ teaspoon honey
1 ounce vodka
Ice
Sparkling water
Sprig of rosemary for garnish
Directions:
Place grapefruit juice, rosemary needles and honey in a cocktail shaker. Muddle and let sit for 15 minutes. Add vodka and ice. Shake and strain into a glass filled with ice. Top with sparkling water to taste and garnish with a sprig of rosemary.    Makes 1 cocktail.

Strawberry Lemonade ~ Oats N Scones

   

Strawberry Lemonade

Oats N Scones

This strawberry lemonade is a playful combination of two of favorite summertime flavors and perfect for all ages. A splash of rum turns it into a really good daiquiri or Jamaican rum punch and adding tequila 
makes a strawberry margarita.
Ingredients:
1 cup strawberries (fresh or frozen) washed, stems removed
1/2 cup sugar
1 cup cold water
2 tablespoons lemon juice, freshly squeezed
4 cups ice
1 cup cold water

Directions:
You will need a saucepan, spoon, blender, strainer, pitcher and four glasses.

Place the first 3 ingredients in a saucepan and bring to a boil. Allow to simmer for 15 minutes.

Remove from the stove and stir in the lemon juice. Cool for 15 minutes.

Pour the liquid into the blender, add 1 cup of cold water and blend until smooth. Place the strainer over the pitcher and pour the liquid through. Add the second cup of cold water to the pitcher and stir.

Add 1 cup of ice to each glass. Pour the lemonade into each glass. Serves 4.

Oats N Sones

Often scones are too sweet and/or too dry. The reduced sugar, adds a hint of salt and uses moisture to create a lighter texture.
Ingredients:
2 cups all-purpose flour
1½ tablespoons baking powder
Pinch of salt
¼ cup sugar
3 ounces cold butter (about ¾ stick)
1 egg
½ cup milk
1 teaspoon vanilla flavoring
Optional:
½ cup blueberries, raspberries or blackberries
½ cup all-purpose flour (for dusting)
1 teaspoon sugar (for sprinkling on top)

You will need a box grater with medium holes, rolling pin, spatula, 2½ inch in diameter cookie cutters and a large cookie sheet lightly greased with butter

Directions:
Preheat oven to 425 F. Combine the first four ingredients in a large bowl.

Grate the cold butter into the bowl with the other ingredients. Rub together with your fingers until the mixture is crumbled.

In a small bowl whisk the egg, milk and vanilla together.

Pour the liquid into the dry crumb mixture. Using a spatula gently mix the ingredients together until a soft dough is formed. If making a fruit scone, add your fruit now and mix in gently.

Dust your clean board or countertop with flour and roll the dough to a ¾-inch thickness.

Using the cookie cutter, cut 8 scones and place 2 inches apart on the cookie sheet. Using the teaspoon of sugar, sprinkle the top of each scone.

Bake for 5 minutes. After 5 minutes turn the tray around and bake for a further 5–7 minutes until nicely browned.

Allow to cool for 10–15 minutes. Enjoy with butter, jam, curd, cream or solo. Makes 8 scones.

Thanksgiving Margarita

 Thanksgiving Margarita

Ingredients:

2 oz 100% apple cider
2 oz pear juice
1½ oz gold tequila
1 oz Grand Mariner or orange liqueur
Salt (for glass)
Lime
Ice
Cinnamon sticks, for garnish

Directions:

Makes one Thanksgiving margarita; multiply the amounts above by 4 to make a pitcher.

Frozen Palomas

Frozen Palomas

Ingredients:

1 1/2 cups freshly squeezed  ruby red grapefruit juice

1 cup white Tequila

1/2 cup freshly squeezed lime juice

1/4 cup simple syrup

2 cups ice

Koshe Salt

4 thin wedges ruby red grapefruit for garnish

Combine the grapefruit juice, tequila, lime juice, and simple syrup in a quart container and freeze it for at least 6 hours or overnight, until solid.  

Break up the mixture with a fork and transfer half of it to the jar of a blender. Add 1 cup of the ice and 1/8 teaspoon salt and blend until smooth.  

Divide the frozen mixture between two highball glasses.  Then repeat with the remaining mixture, ice and salt .  Garnish each salt with a grapefruit wedge.   

Yield:  4 Drinks 

Simple syrup:  Combine 1 cup water with 1 cup sugar.  Boil until sugar is dissolved and mixture is clear.  Allow to cool and refrigerate until needed.  Use when cold.