Champagne Mimosa

1 Tbs. Triple Sec 2 Tbs. fresh orange juice 4 oz. Champagne or sparkling wine 1 orange wheel, for garnish Pour the Triple Sec, orange juice and Champagne into a Champagne flute. Stir briefly and garnish with orange wheel.

Caramels

1 cup margarine or butter 2 1/4 cups packed brown sugar 2 cups light cream 1 cup light corn syrup 1 teaspoon vanilla Line 9 x 9 x 2 baking pan with foil, extending foil over edges of pan Butter foil and set aside In 3 quart saucepan, melt margarine or butter over low heat… Continue reading Caramels

Caldo Verde

1 tablespoon olive oil 1 medium yellow onion, chopped 2-3 cloves garlic, minced 4 cups vegetable stock 4 cups diced white potatoes (peeled or unpeeled) 1/2 teaspoon salt 1/2 teaspoons ground white or black pepper 2 cups chopped, packed kale or chard 1 15 oz. can white kidney beans (cannellini) drained 1/4 cup diced roasted… Continue reading Caldo Verde

Broccoli or Cauliflower Cheese Soup

1 pound broccoli or cauliflower, coarsely chopped 6 tablespoons ( 3/4 stick) butter 1/4 cup all purpose flour 4 cups vegetable stock 2 cups heavy (whipping) cream Salt Freshly ground black pepper 1 cup chopped yellow onion 1 tablespoon minced garlic 2 tablespoon minced jalapenos 1 cup freshly shredded cheddar cheese 1 cup freshly shredded… Continue reading Broccoli or Cauliflower Cheese Soup

Brie and Sherry Soup

8 oz. ripe Brie 2 tablespoons vermouth or dry white wine 4 shallots, minced 3 scallions, minced 2 cups vegetable stock 1 1/2 cups evaporated skim milk 1 cup dry sherry 1 1/2 tablespoons arrowroot 1/2 teaspoon salt 1/2 teaspoon pepper Remove rind from Brie and dice cheese Heat vermouth and saute shallots and two… Continue reading Brie and Sherry Soup

Boursin Blend

2 tablespoons fresh chives 2 tablespoons fresh parsley 1 1/2 tablespoons fresh marjoram 1 tablespoon fresh basil 1 1/2 teaspoon fresh lemon thyme 1 clove garlic 1/2 teaspoon fresh ground black pepper 1 pound softened cream cheese 1/2 pound softened butter Chop herbs and garlic in spice grinder Add pepper Combine cream cheese and butter… Continue reading Boursin Blend

Black Bean Posole

1 cup dried black beans, soaked overnight and drained 6 cups water or light vegetable stock 1 tablespoon canola oil 1 medium yellow onion, diced 1 green or red bell pepper, seeded and diced 2 cloves garlic, minced 1 15-oz can crushed tomatoes 1 14-oz can white hominy, drained 2 tablespoons minced fresh parsley 2-3… Continue reading Black Bean Posole

Basic Basil Pesto

4 cups fresh basil leaves 4-6 cloves garlic 3/4 cup toasted pine nuts 1/2 cup fresh parsley leaves 1 teaspoon salt 1 cup olive oil 3/4 cup grated Parmesan cheese Place all ingredients except oil and cheese in food processor Slowly add oil and process to a chunky paste Slowly fold in cheese

Cold Honeydew Soup

4 tablespoons small pearl tapioca 2/3 cup water 1 ripe honeydew melon (about 4 pounds) 2 2/3 cups coconut milk 6 tablespoons sugar Combine tapioca and water in small bowl and let sit for 45 minutes. Cut honey into quarters, remove seeds and peel/rind. Cut into large pieces and puree to a thick, liquid consistency.… Continue reading Cold Honeydew Soup

Affogato

1 pint coffee ice cream or gelato 4 oz amaretto or Frangelico (optional) 4 demitasse cups espresso Drop 1 scoop ice cream in each cup Pour liqueur over ice cream

Naranjita

1 oz. light rum 2-3 oz. ginger ale 1 oz. orange juice orange slices Combine all ingredients Pour over ice in highball glasses Garnish with orange slices

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Roasted Plantains

2-3 large yellow plantains 1/4 teaspoon ground nutmeg, cinnamon, allspice or sweet blend Preheat oven to 400 degrees Cut off tips of plantains and place on baking sheet Bake 15-20 minutes until skins are charred and puffy, remove and cool slightly Cut lengthwise and remove skins, slice and top with spices