Tropicaghia ~ Mocktail

Tropicaghia ~ Mocktail

The growing trend among people who formerly enjoyed an alcoholic cocktail, or a glass of wine socially or with a meal, now enjoy non-alcoholic drinks referred to as mocktails.  This mocktail has an earthy but so refreshing flavor.  It won't disappoint anyone being served.

Ingredients:
2 oz. Ghia
1 1/2 oz fresh pineapple juice
1 1/2 oz. sparkling water
1/2 oz Yuzu juice
1/2 ounce orange juice
1/2 ounce grapefruit juice
Orange slice or lemon slice for garnish

Directions:
Mix the Ghia, pineapple juice, and yuzu juice and splash of sparkling water in a highball glass. Stir and serve on the rocks. Garnish with an orange slice.

Pina Colada Seltzer

Pina Colada Seltzer

Ingredients:

2 ounces coconut water

1½ oz gold, spiced or dark rum or 2 oz flavored rum

2 oz pineapple juice
2 to 4 oz soda water
Lime wedge and pineapple spear for garnish
Mint or basil sprig for garnish (optional)
Directions:
Add coconut water, rum and pineapple juice to a rocks glass half-filled with crushed ice or filled with regular ice. 

Top with soda and stir to mix. Garnish and serve.
Makes 1 cocktail

Pineapple Daiquiri

Pineapple Daiquiri

This riff on a classic Daiquiri calls for the refreshing tangy pineapple juice infused with the essence of cloves.

Ingredients:
1 1/2 oz rum
1/2 oz simple syrup
3/4 oz lime juice
3/4 oz pineapple juice
1 pinch of salt (five grains of rock salt)
1 pineapple wedge, for garnish
5 cloves

Directions:
Chill a daiquiri glass.  Combine all ingredients (except garnish) in a cocktail shaker filled with ice and shake for 45 seconds.  Strain into chilled glass.  Garnish with a clove-studded pineapple wedge.  Makes 1 cocktail

St. Louis Smoked Blackberry Ribs

A James Beard Award Winning Recipe:

Blackberry Glazed Smoked St. Louis Style Ribs

Chris Lilly shares his award-winning recipe for the most flavorful and succulent ribs in the world.
Ingredients
Ribs:
2 tablespoons dark brown sugar
2 tablespoons paprika
1 tablespoon garlic salt
1 1/2 teaspoons onion salt
1 1/2 teaspoons chile powder
3/4 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper
1/4 teaspoon oregano
1/4 teaspoon cumin
2 slabs St. Louis-cut spareribs, back membrane removed
1 cup pineapple juice
1 1/2 teaspoons balsamic vinegar
1 1/2 teaspoons minced garlic
Big Bob’s Blackberry Barbeque Sauce:
1 1/2 cup Big Bob Gibson Championship Red Sauce (or other favorite barbeque sauce)
1/4 cup honey
1/4 cup blackberry jam

Directions:
Preheat an outdoor grill (preferably charcoal) to 250ºF. Mix together the brown sugar, paprika, garlic salt, onion salt, chili powder, black pepper, cayenne, oregano, and cumin. Reserve 1 tablespoon for later use. Generously apply rub to the front and back of both slabs of ribs, pressing firmly to make sure all the rub adheres. Cook ribs meat-side 
up on the grill away from direct flames for 2 1/2 hours.

Mix together the pineapple juice, reserved dry rub, balsamic vinegar, and garlic. Transfer ribs from the grill to large double-aluminum foil squares and pour the liquid seasoning over each slab. Tightly wrap and seal the aluminum foil around the ribs and place back on the grill for another hour.

Combine the barbeque sauce, honey, and blackberry jam. Remove ribs from grill, unwrap, and discard foil. Brush the barbeque sauce on both sides and return ribs to the grill until the sauce caramelizes, about 15 minutes.                                                                  Yield  8 servings

Seared Scallops With Basil-Pineapple Risotto

Seared Scallops With Basil-Pineapple Risotto

There’s just something about the caramelized crust and meaty interior of scallops that makes them the perfect protein. They also have a naturally delicate flavor, so it’s important to let them shine with a simple seasoning of salt and pepper. However, that means whatever scallops are served with has to take the lead with big, bold taste. Cue basil-pineapple risotto! Once you make risotto with pineapple juice, you’ll be hard pressed to go without it ever again. If you’re looking to wow guests with a meal they’d be likely to find in a five-star restaurant, then this is your dish. 

Ingredients

2 cups pineapple juice 

1½ cups vegetable broth

3 tablespoons unsalted butter

⅓ cup minced yellow onion

1 tablespoon minced garlic

1¼ cups uncooked Arborio rice

¾ cup freshly grated Parmesan cheese

½ teaspoon kosher salt, plus more for seasoning

¼ teaspoon black pepper, plus more for seasoning

3 tablespoons minced fresh basil

1 pound sea scallops

2 tablespoons vegetable oil, plus more as needed

½ cup microgreens, for serving

Direcctions:

Combine the pineapple juice and broth in a medium saucepan set over medium heat. Bring the mixture to a simmer, then cover with a lid and remove from the heat.

Heat the butter in a large saucepan set over medium-low heat. Add the onion and garlic and cook, stirring, until the onion is translucent, about 5 minutes. Add the rice and cook, stirring, for 1 minute.

Add a ladle of the hot juice mixture to the saucepan and cook, stirring, until the liquid is fully absorbed. Continue adding the hot liquid to the saucepan, one ladle at a time and stirring intermittently, until the rice is no longer crunchy, about 30 minutes.

Stir in the Parmesan cheese, salt, and pepper, then turn off the heat and stir in the basil. Set aside, covered, while you cook the scallops.

Pat the scallops dry, then season with salt and pepper. Heat the oil in a medium skillet set over medium-high heat. Once the oil is hot, add half the scallops and cook undisturbed for 2 minutes. Flip the scallops once, then tilt the skillet and baste them with the oil. Continue cooking the scallops an additional 1 minute, until no longer translucent. Transfer to a plate and repeat with the remaining scallops, adding more oil as needed.

Divide the risotto among serving plates and top with the scallops.

Garnish with microgreens and serve.  Serves 4

Prep Time 10 minutes  Total time  1 hour.

Best Sweet And Sour Sauce

 Ingredients:
1 cup canned pineapple juice ,see note
3/4 cup packed light brown sugar
OR brown sugar alternative (for low sugar option)
1/3 cup rice vinegar, found in the Asian or general vinegar section of any grocery store, or you can substitute apple cider vinegar
3 tablespoons ketchup
2 tablespoons soy sauce or tamari (GF)

For the Cornstarch Slurry:
1 1/2 tablespoons cornstarch dissolved in 2 tablespoons water
Optional: 2-3 drops all-natural red food coloring (the one I've linked to is natural, colored with beets. It's in powdered form, simply stir some in to a couple of teaspoons of water and add it to the sauce)

 Directions:

Place all of the ingredients, except for the cornstarch slurry, in a small saucepan and bring to a boil. 

Stir in the cornstarch slurry and simmer for another minute until thickened, stirring constantly. If using red food coloring, stir it in.

Let the sauce cool completely and store in an airtight container in the refrigerator for 2-3 weeks.

NOTES  * Freshly squeezed pineapple juice contains enzymes that will break down the cornstarch and prevent the sauce from remaining thick, so either use canned or bottled.

The Matador

The Matador

One of the many riffs on a Margarita, The Matador is softer and less boozy than the mother drink, making it far more suitable for midday sipping. If you’re not a fan of tequila, this drink may win you over, though it can also be made with vodka or white rum instead.

Ingredients:

1 cup plus 2 tbsp (250 mL plus 30 mL) 100% agave          

   tequila
2¼ cups (560 mL) pineapple juice
6 tbsp (90 mL) strained fresh lime juice, from 2 or 3
  limes
1 tbsp (15 mL) Simple Syrup (recipe follows)
6 pineapple wedges and 6 trimmed pineapple leaves to
   garnish, optional.

Directions:

1 In a glass pitcher or jar, stir together tequila, pineapple juice, lime juice and Simple Syrup. Cover tightly and refrigerate up to 24 hours in advance.

For each drink, stir the mixture and pour 5 oz into a cocktail shaker. Fill three-quarters with ice. Shake until ice cold, about 10 seconds. Strain into a white wine glass and serve straight up or on the rocks. Garnish with pineapple wedge and/or leaf, making sure tip of leaf is pointing outwards, away from rim of glass.

SIMPLE SYRUP 
Combine equal parts boiling water and sugar, stir until sugar has dissolved, and store in fridge until chilled.

Makes 6 cocktails.

Tequila Sour

Tequila Sour

It is a simple and fresh taste of Spring!

Ingredients:

1 ½ ounce Cazadores Blanco Tequila
1 ounce lemon juice
1 ounce pineapple juice
½ ounce agave syrup
Lemon wedge and pineapple leaf, for garnish

Directions:
To a cocktail shaker without ice, add tequila, lemon juice, pineapple juice and agave syrup. Shake vigorously for 20 seconds. Add ice and shake for 15 seconds longer. Pour into a rocks glass filled with ice and garnish with lemon wedge and pineapple leaf.  

Makes 1 cocktail.

 

Pineapple Tea ~ Lazarus Dept. Store Recipe.

Pineapple Tea

Lazarus Dept. Store based in Ohio was known for many great items and services for the shoppers. A restaurant with great food was one of them.  I will be featuring many of the foods served that were the favorites.

Ingredients:

2 Tablespoons instant tea

1/2 cup sugar

1 cup hot water

4 cups pineapple juice, chilled

1 1/2 cups cold water

1/2 cup fresh lemon juice

1/2 cup fresh lime juice

1/4 cup fresh orange juice

Fruit and mint leaves.

Directions:

Combine instant tea and sugar, add hot water and stir until sugar is dissolved.

Add pineapple juice, cold water, lemon, lime, orange juice, stir.  

Serve over ice with fruit and mint leaves.  

Yield: 2 quarts.

 

Blueberry Sundae With Lemon Gelato And Double-Almond Tuiles

	BLUEBERRY SUNDAE WITH LEMON  GELATO And Double Almond Tuiles

Blueberries go so well with lemon, Almonds give it a nice contrast and the Tuiles give a nice crunchiness.

Candied Lemon Zest

1 lemon
¼ cup (50 mL) water
¾ cup (175 mL) granulated sugar, divided

Sauce

2 cups (500 mL) fresh or frozen blueberries, about 1 pint
⅓ cup (75 mL) pineapple or apple juice
1 tbsp (15 mL) butter
½ cup (125 mL) sugar
1 tbsp (15 mL) cornstarch

Sundae

4 cups (1 L) lemon gelato or sorbet or vanilla ice cream
Double Almond Tuiles (recipe follows)

1. Wash lemon well. Using a vegetable peeler, cut wide, long strips of deeply coloured zest plus a sliver of white pith. Very thinly julienne into long strips. Place in a medium saucepan; generously cover with cold tap water so pan is three-quarters full. Bring to a boil over high heat; boil 2 minutes. Drain in a sieve, discarding water.

2. Add measured water and ½ cup (125 mL) sugar to pan; return strips. Bring to a boil, stirring occasionally; then reduce heat to medium-low. Simmer, uncovered, for 12 to 15 minutes or until strips look translucent and syrup is thick. Drain sugar syrup into a container; set aside for another use (stir into iced tea―add a splash of freshly squeezed juice and slice of lemon).

3. Spread remaining ¼ cup (50 mL) sugar on a large plate. Use a fork to transfer drained hot zest to sugar. Coat with sugar; separate into individual pieces on a plate. Cool 30 minutes at room temperature. Then store airtight at room temperature for up to several days. Discard left-over sugar or stir into hot tea.

4. For sauce, place blueberries, juice and butter in a medium saucepan. Stir sugar with cornstarch; stir into blueberry mixture. Bring to a boil over medium heat, stirring often. Bubble 2 minutes or until thickened. Remove from heat. Cool; cover and refrigerate until needed, up to 3 days.

5. Scoop gelato into sundae dishes. Top with about ¼ cup (50 mL) blueberry sauce and garnish with candied lemon zest. Garnish with a tuile; pass remaining tuiles.

Makes 8 servings

Double-Almond Tuiles

1¾ cups (425 mL) sliced almonds, divided
3 egg whites
½ tsp (2 mL) pure vanilla extract
½ cup (125 mL) granulated sugar
⅓ cup (75 mL) all-purpose flour
⅓ cup (75 mL) salted butter (or unsalted with a pinch of salt), melted

1. Arrange rack at oven center; preheat oven to 325°F (160°C).

2. Using a blender or coffee grinder, finely grind ¾ cup (175 mL) almonds; set aside. Line 2 baking sheets with parchment paper. Spread out remaining cup (250 mL) of almonds on 1 of the parchment-lined sheets. Toast in oven, stirring once or twice for 8 to 10 minutes or until lightly golden. Cool; transfer to a small bowl.

3. Stir egg whites with vanilla until combined. Stir sugar with flour and ground almonds; make a well. Using a whisk, stir in egg mixture and melted butter until somewhat smooth.

4. Tuiles are made in batches. Baking 4 tuiles per sheet, drop 1 level tbsp (15 mL) of batter per cookie onto parchment. Using curved back of measuring spoon, spread out intothin circles about 4 inches (10 cm) in diameter and slightly apart. Sprinkle each with about ½ tbsp (7 mL) of toasted almonds. All toasted almonds may not be needed.

5. Bake 1 tray while preparing another. Bake for 10 to 12 minutes or until edges are beginning to brown and centres have some mottled golden areas. Remove from oven. Using a thin spatula,immediately drape over rolling pins or glasses of similar diameter to form a curved tile. When cool, remove shaped cookies. Cool baking sheets between batches and repeat until all are made.

6. When all tuiles are baked and shaped, place back on baking sheets. Turn off oven and open oven door. When oven is completely cooled, place tuiles back into oven, close door and turn on oven light (which provides just a bit of drying heat). Leave for several hours to dry and crisp. Tuiles are quite fragile; store airtight in a rigid-sided container for up to a week.

Makes 16 to 18
The Perfect Scoop

"Strawberry" Pie

"Strawberry" Pie

My friend Bonnie shares another no-bake delicious Pie. It goes together quickly and is so delicious and is keeping the house cool!  It is low calorie, quick to make, and very delicious.

Ingredients:

1 20 ounce can crushed pineapple

1 1/2 cup liquid (drained juice and add water)

1 pkg. sugar free jello (four servings)

1 pkg. fat-free vanilla pudding

1 graham cracker crust

1 quart strawberries

Directions:

Drain pineapple and add enough water to make 1 1/2 cups liquid.  Bring the liquid to a boil and add the jello, stir to dissolve and add the pudding mixture.  When well mixed add crushed pineapple.  Allow to cool completely.  Place the quart of strawberries on the graham cracker crust and pour the mixture over the berries.  Refrigerate for at least four hours.

Note:  Pouring a mixture that is not cool cooks the strawberries and makes them watery.