Archive for the ‘Spirits’ Category
Editor’s Note: Please give a warm welcome to AMF’s good friends and newest contributors, Sparkles (Allison) and Master P (Paula). Being the wine drinking, sunloving, danceaholics that they are, I’m really pleased to have them share their culinary adventures and cocktail making hotness.
To be clear, we are not divorced (from each other or otherwise). Excluded from a college boys weekend, unable to convince two other bffs to join us and desperate to leave our respective cities (DC and NYC), we are vacationing just the two of us on the small, quaint island of Anna Maria, Florida. Hence, we feel like divorcees and intend to drink, eat and sun bathe accordingly.
Once you get on the island, it’s hard to leave (and not a good idea after wine in the afternoon) so we make sure to shop for the whole trip. Brilliantly, we acquire ingredients that can be re-used in innovative ways (ie if you buy enough different cheeses, you are pretty much set for days.)
Cocktail Hour Menu:
Libation – Mojitos with pineapple infused rum and coconut water
Appetizer – Grilled, halved peaches with honey vanilla ricotta
We begin our late afternoon with a cocktail “project.” Located in the fruit aisle, next to the peaches, we found coconuts, silly, fury little guys, just begging to be taken home (despite the obvious question: what does one do with a whole coconut?) Before we do anything, we slice up pineapple and throw it in a bowl and cover it with rum to let the rum seep in. (Snacking on rum soaked pineapple is pretty fantastic, as well.) We then take our coconut into the garage and discover a power drill! We hold the coconut over a bowl and drill! until we pierce through the shell, then add another hole for air flow and drain the coconut juice into a bowl to be thrown into a mojito with rum soaked pineapple, fresh crushed mint, more rum, simple syrup and a little club soda. Perfection!
Onto the appetizers! We preheat the grill on medium heat, then take a peach and half it, pulling out the pit and coat each half in olive oil, then throw them face down on the grill and close the cover. We mix ricotta with honey and a little vanilla while we wait. Once grill marks appear on the peaches, after about 10 minutes, we brush balsamic vinegar on them and then add copious amounts of the ricotta mixture and devour with a fork and knife. The result is as warm and delish as peach cobbler without as much guilt. (It is just the appetizer, after all.)
Cocktail Hour Recipes
2 parts chunks of pineapple
1 healthy pinch mint leaves
1 part simple syrup (1 cup water to 1 cup sugar)
1 part rum
1 part coconut water
Splash club soda
1 peach (pitted)
1 cup ricotta cheese
1 tablespoon honey
1 teaspoon vanilla
Balsamic vinegar mixed with honey for drizzling
Olive oil for brushing
Soon to come: Chorizo and BlueCheese Brandy Burgers..