GRAPEFRUIT-MINT MOJITO - From Martha Stewart Cocktail App
Via |
Serves 4
Ingredients:
1 ruby red grapefruit
6 ounces (3/4 cup) white rum
3 cups ice
1/2 cup mint simple syrup (see below)
1 cup seltzerMint springs, for garnish
1. Using a vegetable peeler, remove zest from grapefruit in long, wide strips, leaving the bitter white pith behind. Place in a large glass, and add rum. Cover and infuse for 30 minutes. Strain through a fine sieve into a large glass measuring cup; discard zest.
2. Slice off top and bottom ends of grapefruit and remove the remaining pith. With a pairing knife, cut between membranes to remove whole grapefruit segments. Place 2-3 segments in each of the four glasses and add 3/4 cup ice. Stir together the infused rum, mint syrup, and seltzer, then divide among glasses. Serve immediately, garnished with mint sprigs.
Mint Simple Syrup
Makes 1 1/2 cups
1 cup sugar
1 cup water
1 cup mint leaves
1. Heat sugar and the water over medium-high heat, stirring until dissolved. Add mint leaves; remove from heat. Cover; steep 30 minutes to 1 hour. Strain; discard mint. Refrigerate up to 2 months.
ROASTED GARLIC, POBLANO, AND RED PEPPER GUACAMOLE - from Cooking Light
Serves 8
Via |
- Guacamole:
- 6 garlic cloves, unpeeled
- 1 medium red bell pepper
- 1 medium poblano pepper
- 1/4 cup finely chopped green onions
- 2 tablespoons chopped fresh cilantro
- 2 teaspoons fresh lime juice
- 1/4 teaspoon kosher salt
- 1 ripe peeled avocado, seeded and coarsely mashed
- Chips:
- 6 (6-inch) corn tortillas, each cut into 8 wedges
- 2 teaspoons fresh lime juice
- 1/4 teaspoon kosher salt
- Cooking spray
Preparation
2. To prepare guacamole, wrap garlic cloves in foil; bake at 450° for 15 minutes or until soft. Let cool slightly; remove skins. Place garlic in a medium bowl; mash with a fork.
3. Preheat broiler.
4. Cut peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened, turning frequently. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and finely chop. Add peppers, onions, and next 4 ingredients (through avocado) to mashed garlic; stir well.
5. Reduce heat to 425°.
6. To prepare chips, combine tortilla wedges, 2 teaspoons juice, and 1/4 teaspoon salt in a large bowl, tossing to coat. Arrange the tortillas in a single layer on a baking sheet coated with cooking spray. Bake at 425° for 10 minutes or until crisp and lightly browned, turning once. Cool 5 minutes. Serve with guacamole.
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