The BEST Summer Cocktails

These HAPPY BEVERAGE suggestions are a few favorites of mine for Summer Cocktails.  There are dozens more but on the top of my list are the frozen ones and you can't miss serving a glass of fruit sangria which is one of my favorites. 

  
When we decide to do a little entertaining I will pick one or two of this type fun beverage for a  summer HAPPY beverage.


l. Tommy Margarita.  The healthier version is made with tequila, agave syrup and fresh lime.

2. Mojito.  This refreshing Cuban cocktail is made with white rum, sugar, meddled mint leaves and soda.

3. Summer Breeze (I remember this one)  Great as a punch, this concoctions has vodka OJ, cranberry juice and fresh fruit.

4. Gin and Tonic.  Give it a herbal twist with a garnish of a sprig of rosemary.

5. Raspberry Beer.  Mix beer, frozen raspberries and raspberry lemonade in cute glass jars.

6.  Collins Cooler:  Tangy and refreshing; vodka, grapefruit juice, tonic and lots of ice, garnished with fresh grapefruit.

7. Whiskey sour:  Add a good amount of ice and take out the egg white to focus on the lemon zestiness.

8.  Frozen Daiquiri : 

The frozen, blended version of the original Margarita. This version has a nice, light sour lime taste but there are many more variations with almost any flavor you may want.
Ingredients: tequila, triple sec, lime juice, sour mix.

9. Melon Margarita:
  
Ingredients
1-1/2 ounces Patron Silver tequila
1 ounces fresh lime juice, freshly squeezed
1 ounces orange juice
1 tablespoon agave nectar
5 watermelon cubes
1 small watermelon wedge

Muddle the watermelon cubes in the bottom of a shaker glass. Add ice, Patron, lime juice, orange juice and agave syrup. Give it a good shake for approximately 10 seconds. Strain and pour into large rocks glass. Garnish with a watermelon wedge.

10:  Pina Colada:

   2 ounces white rum
   6 ounces pineapple juice
   1 1/2 ounces cream of coconut
   1 oz. heavy cream
    Pineapple wedge for garnish

Blend all ingredients with approximately 2 cups of ice until nice and smooth. Pour into a hurricane glass.

 Garnish with pineapple wedge and a Maraschino cherry too!

Red Beet Salad with Pistachios and Feta:

There is nothing quite as good as freshly cooked red beets.  It's summer so it's the right time to try this wonderful side dish/salad. 

Gotta love feta and pistachios..I do!!  Try it..a different twist!

3 tablespoons orange juice
1 tablespoon white wine vinegar
1 tablespoon honey
2 tablespoons extra virgin olive oil
4 medium beets, peeled( or I can sliced drained)
4 cups Romaine
2 tablespoons pistachios
2 tablespoons feta cheese

Whisk together the orange juice, vinegar and honey..Drizzle the olive oil into the mixture. and whisk until blended.  Set aside.   Toss the beets with half of the dressing mixture.
 Toss the Romaine with the remaining dressing and divide among 4 salad plates..Top with beets. Sprinkle with the pistachios and feta.

From my kitchen to yours,

M.j. :) 

8/3/11


8/3/11

Happy Baking and Cooking: Easy Rose' or Pink Sauce!

When we had our Christmas dinner yesterday I made my traditional pork sauce to compliment the Meat Ravioli we were having.  I use pork country style spare ribs (they are really meaty) to flavor the all red robust sauce.  Lots of garlic and fresh basil too! Mom made it for years and I think it is one of the best red sauces out there.  Pork flavors your sauce better than other meat.  Just sayin!  .  No heavy pasta sauce for these delicate raviolis.

I was up to trying something a little different for the Chicken Mozzarella Ravioli and opted for a pink rose' sauce. I wanted something light too, light in color and taste to give us a 2 sauce option if anyone wanted to vary the sauce topping. Note:  this is also a great sauce for fettuccine or penne.

I did find this recipe from the pioneer woman.com; adapted it to my liking and used it.  It was very easy and if I had given it more thought probably would have come up with something similar to hers.

Enjoy!  Happy Cooking from my kitchen to yours,
           

M.J.

After sauce is simmered for approx. 25 to 30 minutes, stirring occasionally, add salt and pepper and sugar to taste.  Remove from heat and add heavy cream stirring to combine.

2 T olive oil
2 T butter
1 whole medium onion, finely diced *(I grated mine)
4 cloves garlic, minced
2 cans 15 oz each Tomato sauce *(I used 3 -15 oz. cans)
salt and pepper dash of each
dash of sugar *(I added a bit more)
1 cup heavy cream
grated  parmesan or Romano Cheese.  *(I used grated Asiago)
fresh basil chopped

Heat butter and olive oil over medium heat.  Add onion and garlic and saute for a minute or two.  Pour in tomato sauce , add salt, pepper and sugar to taste. Stir and cook over low heat for 25 to 30 minutes, stirring occasionally.  Remove from heat and stir in cream.  Add cheese to taste, then check seasonings, Stir in pasta  of choice ,chopped basil and serve immediately. 

Meat Ravioli and Penne with pink rose sauce

12/26/12