National Rum Day

As most of you know, Mac & I like to have cocktail or two.  This means I’ll take a drink recipe and then add some type of alcohol. Today being Rum Day I thought I would share some beverages that I previously posted: Basil & Tea Mojito; Beer Mojito; Watermelon Slushie; and Apple Smash.

With rum being the alcohol in mojitos it only makes sense that 2 out of the 4 beverages are mojitos. The other beverage that I like is the basic Rum & Coke.  This is simply a shot of rum (can be spiced or regular) with a dark cola over ice. A squeeze of lime adds a nice twist. During the holidays, I do like a bit of spiced rum in my eggnog. So delicious!!

So no matter your preferences, have a nice drink with a dab of rum.

Lime Matcha Mousse

Today being the first day of summer I thought this refreshing dessert would be great to share.  It is from Rebecca Miller French who is a contributor for epicurious.com.  It is a lot of work to hollow out the limes just so you can use them to serve the mousse in.  Next time I will probably just serve is small dessert bowls with a lime peel for garnish.

 

8 large limes
2 tsp. Matcha powder, + more for dusting
6 eggs at room temperature, separated
2/3 c. sugar (Stuvia)
1 c. whipping cream

 

Cut stems off limes so they can stand upright being careful not to cut through the flesh. Then cut the tops off the limes a quarter of the way down from the top. With a sharp knife, hollow out limes, scooping the flesh and juice into a bowl. Set the hollowed-out limes aside and press flesh and juice through a fine-mesh strainer, set juice aside.

 

In a small saucepan, whisk together matcha and egg yolks until smooth. Add sugar and whisk until combined. Place pan over medium heat, add ½ cup of the strained lime juice and whisk occasionally until just simmering. Lower heat and stir with a wood spoon until the mixture thickens and can coat the back of the spoon. Remove from heat, transfer to a large bowl, and let cool completely, stirring mixture occasionally.

 

In another large bowl, beat egg whites until they hold stiff glossy peaks; set aside. In a separate bowl, whip cream until stiff peaks form. Gently fold egg whites into cooled matcha mixture, then fold in the whipped cream. Chill the mousse for 2 hours, then pipe or spoon it into hollowed-out limes; dust with additional matcha. You’ll use about half the matcha mousse, store the rest in the refrigerator for up to 3 days.

Iced Tea Day

This is a great twist on the mojito.  Enjoy this Basil & Tea Mojito on National Iced Tea Day.

1 lg. Lime, quartered (approx 4 tbsp. juice)
6 lg. Fresh basil leaves
4 green tea bags
2 c. boiling wate
3 tbsp. honey
1 c. rum
1 c. tonic water or seltzer, chilled

In a glass pitcher, squeeze lime juice and basil leaves. With a wooden spoon, thoroughly crush against side of pitcher, add lime rinds. Let tea bags steep in boiling water for approximately 15 minutes. Stir in honey until it dissolves. Pour honey tea and rum into pitcher and stir. Just before serving add tonic water and pour into ice-filled glasses. Garnish, if desired, with additional basil leaves.

Cinco de Mayo

Today being Cinco de Mayo makes it ideal to share this Sangria Mexicana recipe. Enjoy!

2/3 c. freshly squeezed lime Juice
2/3 c. suga
3 c. dry, fruity red wine (Beaujolais, Zinfandel)
1 c. sparkling water
4-6 wheels of lime, with cut made on side

Make lime-sugar syrup by mixing lime juice, sugar and ¼ cup water, stirring until the sugar dissolves. Just before serving, pour wine into a pitcher and stir in lime syrup and sparkling water. Serve over ice in tall glasses, each garnished with a wheel of lime wended onto the rim.

Mango-Mint Margaritas

It’s Margarita Day once again. Yippie! This year I am sharing a Mango-Mint Margarita that is very yummy. The best part is if you don’t want to get fresh mangos then you can purchase mango juice for this beverage.

mango-marguarita-1

3 mangoes, peeled, pitted and chopped
or 4 cups of juice,
plus thin unpeeled mango slices for serving
2 c. silver tequila
1 ½ c. fresh lime juice (about 12 limes)
¾ c. sugar (only if using fresh mangos)
2/3 c. packed fresh mint leaves
24 oz. Club soda or seltzer

mango-marguarita-3

Working in batches, puree chopped mangoes, tequila, lime juice and sugar in a blender until smooth.

Just before serving, pulse in mint just until finely chopped. Stir in club soda. Serve over ice, garnish with mango slices.mango-marguarita-6

Veggie & Pork Kabobs

Today is officially the first day of summer.  It has been smoking hot here in southern California.  But we must acclimate to the hot temperatures as there will be at least 2 or 3 more hot months.  I think of grilling when I think of summer cooking.  Here is a kabob recipe using pork as the protein and uses radishes (which I really liked).  This is also the perfect Ketogenic recipe. Enjoy!

 

4 tsp. Vegetable oil, plus more for pan
2 boneless pork chops (about 1 lb. 1 1/2” thick)
Pork & Veggie Kabobs (3)8 small radishes, trimmed
1 medium zucchini, cut into 1 1/2” pieces
4 scallions, cut into 2” long pieces
1 ½ tsp. Fresh lime zest
1 ½ tsp. Ground cumin
1 tsp. Chili powder
Kosher Salt
¼ tsp. Cayenne pepper
Lime wedges for serving

Heat a grill or grill pan over medium-high heat. Lightly brush with the oil.

Pork & Veggie Kabobs (7)

Trim and cut pork into 2” pieces. In a large bowl, combine oil, pork, radishes, zucchini, scallions, 1 tsp. Salt and cayenne. Toss well to combine. Thread the pork and vegetables onto four 12” skewers. Place the skewers on the grill and cook, turning, until the pork is cooked and the vegetables are slightly browned, 8 to 10 min. Serve with the lime wedges.

National Beverage Day

Since today is National Beverage Day give this refreshing cocktail a try.

Cucumber & Dill CocktailCuccumber Dill Martini1

3 – 1” cucumber slices
2 sprigs of fresh dill
Juice of 1 lemon/lime (approx. 2 tbsp. Juice)
2 oz. Vodka
6 ice cubes
2 oz. Tonic water or seltzer

Muddle your cucumber slices, dill & lemon/lime juice in a cocktail shaker. Add vodka along with ice. Shake vigorously. Add tonic water, stir, and strain into a martini glass. Garnish with a cucumber slice & a sprig of dill.  Serves 1

 

* This unofficial holiday is celebrated annually on May 6 and is also sometimes called National Beverage Day. While the origins of Beverage Day are unknown, we can all safely assume that the day encourages people to honor their beverages of choice and acknowledge that a humble beverage has the power to make or break many situations. A good beverage can energize you after a long, tiring day; it can make a long, boring meal go fast; it can bring together two strangers; and it can make a party more fun.

Whether your preferred beverage is a hot cup of tea, a delicious and healthy smoothie or a tall glass of lemonade, Beverage Day is the perfect excuse to indulge yourself by drinking it all day long.

  • Sit back, relax and celebrate the day with your favorite beverage. It could be anything from something as simple as water to a fancy cocktail.
  • Try new beverages. What about tasting the national drink of a country you have never visited?
  • Have a tasting party at home. Pick up a beverage you and your guests like and make or find different versions of it to taste and try. For example, you could do a beer or wine tasting party or a tea or coffee tasting party. Have each of your guests bring their favorite brand of beverage to share and serve foods that pair with the beverage of your choice. Who knows, you may just find your next favorite beverage at one of these parties!

 

 

* http://www.timeanddate.com/holidays/fun/beverage-day