Summer Island Limeade

Pair your favorite barbecue dishes with this tasty summer cocktail!

Summer Limeade

Ingredients

  • 3 cups boiling water
  • 1/3 cups sugar
  • 1 1/4 cups lime juice, freshly squeezed
  • 6 ounces dark rum

Directions

  • Combine boiling water and sugar to taste.
  • Stir until the sugar dissolves; chill.
  • Add lime juice.
  • Fill 4 tall glasses with ice and divide the rum among the glasses
  • Top with limeade

 

Recipe courtesy of delish.com
Photo: Ken Burris

Spring Vegetable and Quinoa Pilaf

We LOVED all the light spring recipes we received the past week! Congratulations to our winner, Kim Simpson, who sent us this fantastic Spring Vegetable and Quinoa Pilaf, a perfect side dish for your outdoor party!

Quinoa Pilaf

Ingredients:

  • 1 3/4 cups low-salt chicken broth
  • 1/2 tsp coarse sea salt plus additional for seasoning
  • 1 cup quinoa, rinsed and drained 3 times
  • 6 baby golden beets, peeled, cut into 1/3-inch cubes
  • 3 tbsp olive oil
  • 2 garlic cloves, minced
  • 1 cup 1/2-inch pieces orange bell peppers
  • 1 cup 1/2-inch pieces red bell peppers
  • 1/2 pound asparagus, trimmed, cut on diagonal into 3/4-inch pieces
  • 1 cup 1/2-inch pieces trimmed baby zucchini (about 6 ounces)
  • Freshly ground black pepper
  • 4 green onions, thinly sliced
  • 1 tbsp chopped fresh Italian parsley

Directions:

  1. Bring broth and 1/2 teaspoon sea salt to boil in medium saucepan; add quinoa.
  2. Cover, reduce heat to low, and simmer until quinoa is tender and broth is absorbed, about 15 minutes.
  3. Remove from heat; fluff with fork. Cover and reserve.
  4. Bring 1 1/4 cups water to boil in large nonstick skillet over medium heat. Add beets. Cover and cook until beets are tender, about 8 minutes.
  5. Uncover; cook until any water in skillet evaporates.
  6. Increase heat to medium-high. Add olive oil and garlic; sauté 30 seconds. Add all bell peppers, asparagus, and zucchini. Sprinkle with sea salt and black pepper. Sauté until just tender, about 8 minutes.
  7. Add cooked quinoa, green onions, and parsley to vegetables in skillet; toss to combine. Season with sea salt and pepper

Photo: babble.com

Wolfgang Puck’s Pizza with Smoked Salmon and Caviar

Wolfgang Puck Salmon Pizza

Ingredients

  • 6 oz. pizza dough
  • 1 tbsp. chili and garlic oil
  • 1/4 cup red onion, thinly sliced
  • 2 tbsp. dill cream
  • 1/2 oz. smoked salmon, thinly sliced
  • 1 tsp. fresh chives, chopped
  • 1 tbsp. Sevruga caviar, optional

Directions

  1. Place a pizza stone on the middle rack of the oven and preheat the oven to 500°F.
  2. On a lightly floured surface, stretch or roll out the dough into an 8- inch circle, with the outer edge a little thicker than the inner circle.
  3. Brush the dough with the oil and arrange the onions over the pizza.
  4. Slide a pizza paddle or rimless baking sheet under the pizza and then slide the pizza onto the pizza stone. Bake until the crust is golden brown, 6 to 8 minutes.
  5. With the pizza paddle or a large spatula, carefully remove the pizza from the oven and set it on a cutting board. Use a knife, an icing spatula, or the back of a spoon to spread the Dill Cream over the inner circle.
  6. Arrange the slices of salmon so that they cover the entire pizza, slightly overlapping the raised rim. Sprinkle the chopped chives over the salmon.
  7. Using a pizza cutter or a large sharp knife, cut the pizza into 4 or 6 slices. If you like, spoon a little caviar in the center of each slice. Serve immediately.
Photo and recipe courtesy of Wolfgang Puck

Moet’s Official Governors Ball Cocktail

Moet Cocktail

Ingredients

  • 1 cup fresh lime juice
  • 1 cup fresh lemon juice
  • Sugar
  • 1 oz. Hum Botanical Spirit
  • Moet & Chandon Imperial Brut Reserve
  • Rose petal

Directions

  1. Make a syrup with 1.5 cups sugar and 1 cup hot water. Stir until sugar is completely dissolved.
  2. Add 1 cup fresh lime juice and 1 cup fresh lemon juice and refrigerate. Syrup may be substituted with 1 pint agave nectar.
  3. Fill a chilled Champagne Flute half way with ice.
  4. Stir 1 ounce of fresh squeezed sour mix and 1 oz. of Hum Botanical Spirit with fresh ice.
  5. Strain into the Flute to fill 1/2 way and top with Moet & Chandon Imperial Brut Reserve.
  6. Garnish with a single rose petal.

Recipe courtesy of oscar.com

Sherry Yard’s Rich Oscars Fudge

Sherry Yard Oscars Fudge

Ingredients

  • 1 pound bittersweet chocolate, chopped fine and melted
  • 2 egg yolks
  • 2 tbsp. sugar
  • 1 oz. water
  • 14 oz. sweetened condensed milk
  • 2 tbsp. Jack Daniels
  • 1/4 cup heavy cream

Directions

  1. Line a 9 inch x 9 inch baking sheet with aluminum foil.
  2. Melt chocolate in a microwave at 50% for 1 minute. Stir and continue in microwave until the chocolate is completely melted. Pour into the bowl of a food processor, reserve.
  3. Fit the bowl of a stand mixer with the whip attachment.
  4. Add the egg yolks and whip on medium speed for 1 minute.
  5. In a small saucepan bring the sugar and water to a boil.
  6. Whip egg yolks on high speed and stream in the hot sugar syrup, continue to whip for 30 seconds, remove from mixer.
  7. With the food processor running add the yolk mixture to the chocolate, scrape down.
  8. Add the remaining ingredients in order given.
  9. Pour into prepared baking sheet. Spread evenly.
  10. Refrigerate for 2 hours. Cut into desired shape.

Photo and recipe courtesy of Wolfgang Puck and Sherry Yard

Spiced Pork Braised with Prunes and Apricots

Spiced Pork

yield: (makes about 4 servings)

Ingredients

  • Pork shoulder (a little over 2 lbs)
  • 1 teaspoon ground coriander
  • 1 teaspoon ground fennel
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • 2 teaspoons sea salt
  • 1/3 cup extra virgin olive oil
  • 1 brown onion, cut into 2 cm dice
  • 1/2 cup port
  • 1 cup red wine
  • 8 prunes, pitted
  • 8 dried apricots
  • grated zest of 1 orange
  • 2 fresh or dried bay leaves
  • 2 cups veal stock
  • freshly ground pepper

Directions

  1. About 1 hour before cooking, cut pork into 2 cm dice. Mix the spices and sea salt together. Rub over pork pieces. Cover and leave to marinate.
  2. In a large, heavy-based saucepan, heat extra virgin olive oil. Add half the pork and fry until evenly brown. Repeat with remaining pork. Set aside.
  3. Add the onion to the pan and a little more salt. Cook for 5 minutes over medium heat until softened.
  4. Add port and reduce by half.
  5. Add red wine and boil for 5 minutes to burn off the alcohol.
  6. Return pork to pan. Add prunes, apricots, orange zest, bay leaves and stock. Bring to a boil.
  7. Rude heat to a gentle simmer, cover and cook for 1 1/2 hours.
  8. Remove lid and cook for an additional 20-30 minutes, or until pork is tender.
  9. Remove pan from heat and take out bay leaves.

Italian-Stye Zucchini and Parmesan Soup

Pear and Almond Flan

Back to Marina Libia 

Pear and Almond Flan

Flan

Ingredients

  • 1 Tbsp soft brown sugar
  • 2/3 cup butter
  • 2/3 cup caster sugar
  • 2 large eggs, lightly beaten
  • 2/3 cup almond meal
  • 2 Tbsp self-raising flour
  • 3-4 pears, skin on
  • 2 Tbsp blanched almonds

Directions

  1. Line a circular flan dish (or 23cm cake tin) with non-stick baking paper.
  2. Sprinkle soft brown sugar over the baking paper.
  3. In a bowl, cream together the butter and caster sugar to create a smooth, creamy mixture. Make sure all the sugar is disolved.
  4. Lightly beat the eggs and add them to the creamed mixture.
  5. Add the almond meal and flour. Mix well.
  6. Cut the pears vertically, leaving on the skin and stalk. Place pear pieces decoratively in the dish, flat sides down.
  7. Fill gaps with blanched almonds.
  8. Pour the cake mixture over the pears and almonds and press down.
  9. Bake in preheated over at 375 degrees for 45 minutes or until the cake mixture feels firm at the center.
  10. Allow to cool.
  11. Ease the flan away from the edge of the dish with a knife, place a large serving plate on top and turn it over.

Italian-Stye Zucchini and Parmesan Soup

Spiced Pork Braised with Prunes and Apricots

Back to Marina Libia 

Italian-Stye Zucchini and Parmesan Soup

Zucchini and Parmesan Soup

yield: (makes 4 servings)

Ingredients

  • Green zucchini (1 lb 10 oz), cut into 1/2 inch thick pieces
  • Extra virgin olive oil
  • 6 garlic cloves, finely chopped
  • 3 handfuls basil, chopped
  • Sea salt
  • 6 cups chicken stock
  • 1/2 cup grated Parmesan, plus extra to serve
  • Freshly ground pepper

Directions

  1. In a heavy-based saucepan, heat a little extra virgin olive oil.
  2. Add zucchini, garlic, basil and a good pinch of sea salt.
  3. Cook over medium heat for about 10 minutes, stirring occasionally.
  4. Add the stock. Bring to a boil, then reduce heat to low and simmer uncovered for about 9 minutes.
  5. Pulse the soup in a blender until well pureed, but not completely smooth.
  6. Return soup to pan and stir in cream and Parmesan.