DDD #42 – Fresh Pineapple Mojito Cocktail

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All Photos © Christine Elise McCarthy 2017

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

Click the image below to watch the video.

Fresh Pineapple Mojito Cocktail

2 cocktails

INGREDIENTS

1 cup fresh pineapple chunks

10-20 mint leaves

4 oz white rum

juice of 1/2 – 1 lime

Splash club soda

1 TBS sugar or simple syrup (optional)

Dragonfruit ice cubes (optional)

Ice

Garnish – maraschino cherries, pineapple wedges & mint sprigs

DIRECTIONS

Muddle the pineapple & mint in a cocktail shaker.

Add rum & lime juice and sugar (if using) & shake will.  Pour into ice-filled glasses (regular ice or dragonfruit ice cubes) and top with club soda.  Garnish as desired & serve.

Smashed Balsamic Blueberry Sauce

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All Photos © Christine Elise McCarthy 2013

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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This is really easy & REALLY delicious & would go well on sweets (ice cream) or on chicken or fish or even grilled cheese sandwiches.  Try it!  Yummy!

Smashed Balsamic Blueberry Sauce

INGREDIENTS

6 oz fresh blueberries

1 shallot – minced

1/2 TBS olive oil

2 oz balsamic vinegar

1/2 tsp fresh rosemary – minced

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DIRECTIONS

Heat the olive oil in a small stock pot & saute the shallot until it softens.

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Add the other ingredients & bring to a boil.

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Lower heat & simmer about 5 minutes.  I used a potato masher & smashed about half the blueberries.  The edge of a wooden spoon would work, too.  Just be careful because this is a sticky, molten lava.

Now – get creative with how you use it!

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Spicy Peach, Pineapple & Mango Salsa with Jalapeno

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All Photos © Christine Elise McCarthy 2013

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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I WROTE A BOOK!!!!!  Check it out!

vromans front vromans back

 

This hardly counts as a recipe.  All you really do is chop everything up & toss it together.  You can lose any one (even two) of the fruits or the jalapeno (if you dislike heat) & there would be no significant change in the quality here.  This makes a lot – like – enough to put out for a party.  I like to eat a little every day on a fancified veggie dog.

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It’s pretty delicious on pretty much anything – fish, shrimp, tacos, quesadillas, chicken – whatever – so don’t be shy with it.  I am going to post a new cauliflower concoction soon that I used this on.  So – look out for that!

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Peach, Pineapple & Mango Salsa with Jalapeno

INGREDIENTS

1 cup fresh pineapple (or canned)

1 mango – peeled

1 peach – pitted

1 red bell pepper

1/2 red onion

3 jalapenos – seeded

1 cup cilantro

Juice of 1 lime

juice of 1 lemon

S&P to taste

DIRECTIONS

Chop up everything but the lemon & lime.  Toss everything with the juice of the lemon & the lime.  Add S&P to taste.  Rejoice!

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Grilled Watermelon & Feta Salad with Mint, Arugula & Balsamic Glaze

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All Photos © Christine Elise McCarthy 2013

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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BathingandthesinglegirlCover vromans back

 

I remember as a kid hearing that people put salt on things like watermelon and ice cream.  That struck me as absolutely ridiculous.  I was like this kid here and my favorite line of his, “No.  Nobody eats chicken.”

But in the way-too-many years since childhood, I have tasted salted caramel ice cream & loved it & I have tasted watermelon salted & it is wonderful.

The grilling of the watermelon is an unnecessary step but it does change the melon considerably.  The grilling adds that grill taste & sort of caramelizes the meat of the fruit a bit.  It is kind of an intense change even if you only grill one side and only for 2 minutes – as I did.  Grilled – I could only eat one of these little towers.  Un-grilled – I could have eaten them all.  I feel the same about grilled avocado.  Initially – it tastes magical & you think you will never eat another raw avocado.  Then after several bites, you start to burn out on the intensity of the flavor.  This isn’t a bad thing or a reason not to grill these fruits but just keep it in mind & serve smaller portions of the grilled varieties.  Aren’t we all better off with smaller portions of everything anyway?

This can be made, as I said, with uncooked watermelon or with a bit of diced red onion or with goat cheese or without the glaze or without the arugula.  The key components are the watermelon, a salty cheese & fresh mint.

The balsamic glaze is simply balsamic boiled then simmered to a thick reduction.  This recipe will not give quantities because that is really up to you but know this – 1/4 cup of balsamic reduced to only a teaspoon or two of glaze.

This is a light & easy salad bursting with summery flavors.  Your guests will swoon!

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Grilled Watermelon & Feta Salad with Mint, Arugula & Balsamic Glaze

INGREDIENTS

Watermelon

Feta cheese (or other salty cheese like Cotija)

Mint – chopped

Arugula (optional)

Balsamic glaze (which is just reduced balsamic vinegar)

S&P

Olive oil (if grilling the watermelon)

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DIRECTIONS

Bring some balsamic vinegar to a boil & then reduce to a simmer.  In 20 minutes – my 1/4 cup of balsamic reduced to only one or two teaspoons of glaze – so boil down an appropriate quantity.  My quantity of glaze was sufficient for three little watermelon & feta towers.

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If grilling the watermelon – cut it into large chunks.  You can cut them the size of a deck of cards or, as I did, use a large cookie cutter & create deep disks.  If you are not grilling – you can cut any way you like – including bite-sized cubes.

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Heat your grill very hot.  Place the watermelon on a little olive oil & grill on that side – the oil side – for no longer than 2 minutes.  Do not overcook the watermelon or it will get mushy.

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Place some arugula on each plate (optional) & top with the grilled watermelon, crumbled cheese, chopped mint, a drizzle of the glaze & some S&P.  Serve those bad boys up!

If not grilling the watermelon – you can just leave that step out or you can toss all the ingredients in a bowl – rather than creating individual servings.

PRINT THIS RECIPE 

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