So I am actually ready for summer, which is perfect for weekend beach getaways and hanging with family/friends which means a lot of entertaining! Yes here in Florida it is not cold here but seems like summer is the perfect time for get togethers especially with family & friends visiting from out of town. So I have some recipes that can be light but good and good drinks to as well (non alcoholic also).
24 Watermelon Jolly Ranchers OR 1 cup of mashed watermelon, seeds removed
3c silver tequila
1 1/2 c lime juice
3/4c simple syrup
Crush jolly ranchers and put them in the tequila and allow them to meltAfter the jolly ranchers have melted in the tequila add simple syrup and lime juice.If using Mashed watermelon just add in the tequila, simple syrup and lime juiceAdd to a blender and fill with ice, blend to a slush.Add sliced lime and watermelon to garnish and enjoy!
Lemon Molten Lava Cakes
1 (4 oz) white chocolate baking bar, broken into pieces
1/2 cup unsalted butter, diced into
1 Tbsp pieces
2/3 cup all-purpose flour
1/2 cup powdered sugar
1/4 tsp salt
4 large eggs
4 large egg yolks
3/4 cup bottled lemon curd
1 1/2 Tbsp fresh lemon zest
1/2 tsp vanilla extract
1/2 cup heavy cream
1 1/2 Tbsp powdered sugar
Mint leaves (optional)
Preheat oven to 425 degrees. Place 7 (6 oz) custard cups on an 18 by 13-inch rimmed baking sheet.
Place white chocolate and butter in a medium-microwave safe mixing bowl.
Heat in microwave in 30 second intervals on 50% power, stirring well between intervals until melted and smooth (the last interval you may only need 15 seconds.
Now at this point be sure you have all remaining cake ingredients ready to add because if you add the flour and let it sit very long the mixture will thicken and clump and it just won’t mix together as well). Stir in flour, powdered sugar and salt then add in eggs, egg yolks, lemon curd, lemon zest and vanilla and whisk well to combined.Spray custard cups well with non-stick baking spray then pour mixture into cups filling each about 2/3 full (1/2 cup in each).
Bake in preheated oven until edges are golden brown and centers are puffy and just beginning to set, about 14 – 17 minutes. Let cool on a wire rack 10 minutes (meanwhile whip heavy cream.
Alternately you can let them cool just a few minutes and serve really warm dusted with powdered sugar and omitting the whipped cream). Run a knife around edge to ensure they are loosened then invert cakes onto individual dessert plates.
For the toppings:In a medium mixing bowl using an electric hand mixer set on high speed whip heavy cream until soft peaks form. Stir in powdered sugar then whip until stiff peaks form. Transfer mixture to a piping bag fitted with a large star tip.
Pipe whipped cream over cakes, top with berries and garnish with mint.
Cajun Shrimp Skewers with Corn Salad
1 lb large shrimp, peeled and deveined, but with tail on
1 tablespoon olive oil
4 cloves of garlic, minced1 tablespoon Cajun seasoning
6 medium wooden skewers
FOR CORN SALAD
2 cups cooked corn kernels
1 cup cherry tomatoes, cut in half
½ cup small-diced red onion
½ cup crumbled feta cheese
2 tablespoons lemon juice
3 tablespoons olive oil½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ cup julienned fresh basil leaves
Rinse shrimp and pat dry with paper towels.Soak the wooden skewers in water for 30 minutes before grilling (It will avoid burning of the sticks).
Preheat grill to medium-high (400°F).In a large bowl add shrimp, olive oil, garlic and Cajun seasoning.
Mix everything together.Skewer 4 shrimp on each damp skewer.
Place a grill pan on grill.Place the skewers on the grill pan and cook for 2-3 minutes per side, or until the shrimps are pink and fully cooked.
FOR CORN SALAD
Put cooked corn kernels, cherry tomatoes, red onion, crumbled feta cheese, salt and pepper in a medium salad bowl.
Drizzle with the olive oil and lemon juice and toss. Enjoy!
ROASTED TOMATO & AVOCADO CROSTINI
12 ¼-inch slices whole grain baguette
36 (1/2 lb.) grape tomatoes
1 tsp olive oil
¼ tsp salt, divided
¼ tsp ground pepper, divided
1 garlic, minced
1 Hass avocado, pitted & peeled
2 tsp fresh lemon juice
Preheat the oven to 350 degrees F.Place the baguette slices on a baking sheet, and bake until the oven until lightly toasted, about 5 minutes. Transfer to a serving dish.Increase the oven heat to 400 degrees F. Line the baking sheet with foil.
In a medium bowl, toss with tomatoes with olive, ⅛ teaspoon salt and ⅛ teaspoon pepper. Transfer to the prepared baking sheet.Roast for 10 minutes. Lightly toss the tomatoes with the garlic. Roast until the tomatoes are tender, 8 to 10 additional minutes.In a small bowl, mash the avocado with the back of a fork until smooth. Stir in the lemon juice, ⅛ teaspoon salt and ⅛ teaspoon ground pepper.
Spread the avocado mixture onto the baguette slices. Top each crostini with 3 roasted tomatoes and some basil. Serve!
Berry Tart With Lemon Curd Mascarpone
Sparkling Champagne Lemonade Margaritas
1 ounce silver tequila
1/2 ounce orange liqueur (Cointreau or Triple Sec)
3 ounces pink lemonadebrut champagneicelemon wedgecoarse salt (Pink Himalayan)
Rub the lemon wedge round the rim of an old-fashioned glass. Roll the rim of the glass in salt.
In a cocktail shaker add some ice, the tequila, orange liqueur and lemonade. Shake well and pour into an ice filled glass. Top with champagne!
Berry Lemonade Popsicles
Country Time Berry Lemonade Starter
Pour 3/4 cup of Country Time Berry Lemonade Starter mix into a pitcher.
Fill the pitcher with 7 and 1/4 cups cold water.
Stir to combine.Add a few sliced strawberries and blueberries to each popsicle mold.
Fill each popsicle mold with the berry lemonade.Place the top on the popsicle mold and insert popsicle sticks.
Freeze the popsicles overnight.
To get the popsicles to release from the mold, fill your kitchen sink with room temperature water. Place the mold in the water, making sure the water does not go above the top of the mold.
Allow the mold to sit in the water for a few seconds.
Begin to wiggle a popsicle free. If it feels tough, allow them to set in the water a few more seconds.Once all of the popsicles are removed from the mold, enjoy or wrap the extras in plastic wrap and return to the freezer.
Green Goddess Summer Cobb Salad
4 cups chopped romaine lettuce
2 cooked chicken breasts, cubed (no meat is optional)
2 hard-boiled eggs, chopped
1 cup cherry tomatoes
1 medium cucumber, thinly sliced
2 ears cooked sweet corn, corn taken off the cob
1 avocado, pitted and diced
1/2 cup crumbled feta cheese
Green Goddess Dressing
1/2 cup fresh basil leaves
1/4 cup lime juice
1 clove garlic, minced
1 tablespoon agave syrup
1/4 cup olive oil
Salt and pepper to taste
Make the salad: In a large salad bowl, combine all salad ingredients. Set aside.
Make the dressing: Combine basil, lime juice, garlic, and agave in a food processor.
Pulse several times while drizzling olive oil through the top. Pulse until dressing is smooth.
Season dressing with salt and pepper to taste.When ready to serve, drizzle dressing over salad and toss to combine. Serve salad immediately. Enjoy!
Pineapple Mango Lemonade