Red Currant Mojito

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Red Currant Mojitos

Last weekend I ran down to Virginia Beach. Had to exchange a Christmas gift, and do a bit of pantry restocking. Got the chance to visit the new Ikea – I had my youngest with me and he chose the Swedish Meatball lunch over chicken nuggets at Chic-fil-A. Winning as a parent, y’all. For real real.

Stopped by all the usual suspects of my food shopping spots, although now it’s harder because we also have a Wegmans – Hampton Roads has really been stepping it up lately. Anywho, I can never resist getting something that I don’t see very often when I’m down there. Last time it was Buddha’s Hand (I made an ahhhhmazing infused vodka), this time I saw fresh red currants and couldn’t pass them up!

Usually I’ll bake with them, or just use them for garnishes on things because they’re so darned pretty. Since trying to get back on the blogging bandwagon, I’ve been going through and looking at what I haven’t posted in a while – and one of those things was a cocktail…

I just so happened to have a handle of Bacardi that needs has been hanging around in the liquor cabinet (word to Robin at VA ABC who pointed out I could get a handle for the same price as a liter during a sale last year). So I thought, why not?

I love adding different fruits to my fav cocktails to make a new twist on an old favorite, and the currants certainly didn’t disappoint. They added the most gorgeous red hue to the drink, and added a lovely hint of tartness. I don’t like my drinks super-sweet, but if you do – feel free to add more simple syrup. Which is great in itself, actually. A splash of that in seltzer water is delicious, and waaay less sugar than a soda.

And if you can’t find red currants – you could use raspberries or blackberries. Or just keep it simple, as a traditional mojito with the lime and fresh mint. In any form, it’s sure to add a little brightness to a dreary winter’s day. Have a great weekend, everyone!

Red Currant Mojito

1/4 cup red currants
fresh mint, about 5 leaves
1/4 cup white rum (like Bacardi)
2 Tbsp mojito simple syrup
1 lime, zested and juiced
seltzer water
ice

For the Mojito simple syrup:
1 cup sugar
1 cup water
lime zest (zest the lime you use for the mojito)
fresh mint, about 10 leaves

Make the simple syrup by combining the water, sugar, zest, and mint in a small saucepan. Cook over medium-high heat for about 2 minutes, until sugar has dissolved and mixture is clear. Take off heat, let cool to room temperature, then strain mixture into a mason jar. Can be kept in refrigerator up to 1 month.

Fill a tall glass halfway with ice. Add the currants to the glass with the ice, tear mint leaves into pieces and add them as well. Use a muddler or end of a wooden spoon to press the currants and mint into the ice – breaking up to release their flavor.

Add rum, simple syrup, and juice of half a lime. Top off with seltzer water. Give a stir or pour into another glass to combine. The whole process could also be done in a cocktail shaker, but you’ll still want to muddle.

Garnish with a lime wedge, sprig of mint, and currants if desired.

Fruit, Cereal, & Yogurt Parfait

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Fruit, Cereal, and Yogurt Parfait

With three little boys, I’ve got a rowdy bunch in the morning that is always hungry. We do eggs and toast alot – but bowls of cereal and yogurt and fruit are our main staples for breakfast during the summertime.

This super-easy and tasty parfait combines the best of both worlds. I used Honeycomb cereal, as it’s always been one of our favorites. I love the sweet crunch, and it’s a refreshing twist to granola that the little ones really enjoy.

Layered with honey-flavored yogurt, and fresh seasonal fruit – it’s a quick and easy breakfast that can’t be beat!

Fruit, Cereal, & Yogurt Parfait

1 cup honey or vanilla flavored yogurt
1 cup Honeycomb cereal, crushed
1 cup blackberries
1 cup nectarines, peeled and roughly chopped
honey, for drizzling
fresh mint, for garnish

In a sundae glass or mason jar, place a few blackberries and nectarines in the bottom. Sprinkle with a small handful of the crushed cereal. Then add a hefty dollop of yogurt.

Repeat layer again. Then top with additional fresh fruit and crushed cereal.

A drizzle of honey and a sprig of mint for garnish, if desired.

Disclaimer: This post is sponsored by Post Honeycomb Cereal. As always, all thoughts and opinions are my own.

Blackberry Sweet Tea

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Blackberry Sweet Tea

Porch sitting is one of our favorite past-times here on Chincoteague Island. There is nothing that I enjoy more than sitting on our front porch, enjoying a cold glass of iced tea, and watching the world go by.

I always brew my own, using those big family-style tea bags. Making a pitcher of sweet tea is always on my “to-do” list for the afternoon. Also with making my own, I can control the sugar. So many sweet teas are just so cloyingly sweet, they hurt your teeth. And, homey don’t play that.

I also like to switch it up with flavored tea bags (the mango black tea from Trader Joe’s is amazing!), or if delicious fruit is in season – some fresh fruit puree. One of my favorite places to eat here on the island (the lovely Sea Star Cafe) has a different flavored tea on the menu everyday, and I love that…I always look forward to seeing what new flavor combo is on the menu that day!

I had some blackberries hanging out that needed to be used, so I gave them a quick blitz in the food processor and dumped it right into the tea. If seeds bother you, feel free to strain them out…but I love seeing the fruity pulp and seeds in the tea, let’s you know it’s the real deal!

Blackberry Sweet Tea

3 family-size tea bags (or 10 regular)
6 cups water
3/4 cup granulated sugar
1 cup blackberries
sliced lemon, for garnish
fresh mint, for garnish

Bring 4 cups of water to boil in a large saucepan. Once you have a rolling boil, dunk in the tea bags a few times to get wet, and remove from heat. Let tea bags steep 1 hour.

Remove tea bags and pour in sugar, stirring well until dissolved. Pour into a glass pitcher, and add remaining water.

Puree blackberries and add them to the tea, stirring to combine.

Serve in glasses filled with ice, and garnish with a slice of lemon and a sprig of mint.

Blackberry-Basil Vinaigrette

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Blackberry Basil Vinaigrette

Have you guys taken note of all of the gorgeous berries in stores right now? I’ve been enjoying all of them, but hard pressed – I’d say juicy, plump blackberries are my favorite. And, they’ve been REALLY good this year. So when Driscoll’s reached out to me and ask me to come up with blackberry recipe to share with you guys, how could I say no?

While I’ve had my usual fun baking with them, I thought a more savory application would be a fun twist. In an effort to shed a few pounds before sandbar season, I’ve been trying to eat more salads. I always make my own dressings, but have never made one with a fruit puree as the base before. Wow, I’ve really been missing out!

I added a handful of fresh basil to the blackberries before I pureed them, which added a wonderful aroma and freshness. The thick puree acts as a wonderful emulsifier, and the sweetness from the berries really rounds out the flavor. I also used champagne vinegar, for it’s subtle flavor…to really let the blackberry and basil shine. But, white wine vinegar would be an excellent substitute.

I like to serve it over a bed of mixed greens with some candied walnuts, herbed goat cheese, and plenty of fresh blackberries. Makes the perfect simple salad for these warmer days we’ve been having! Would also be wonderful to use as a marinade for chicken or pork. I’ll definitely be trying that in the very near future!

Blackberry-Basil Vinaigrette

1 cup fresh blackberries (about 6 oz)
1/4 cup packed fresh basil leaves
1/4 cup champagne vinegar or white wine vinegar
2 tsp honey
1 tsp kosher salt
1/2 tsp ground black pepper
2/3 cup olive oil

Puree blackberries and basil leaves together in a food processor or blender. Scrape puree into medium bowl.

Whisk the vinegar, honey, salt, and pepper into the blackberry puree. Slowly pour in the olive oil, whisking constantly, until the oil is completely incorporated into the dressing.

Season to taste with salt and pepper.

Dressing can be kept in an airtight container for up to 1 week in the refrigerator.

Disclaimer: This post is sponsored by the good folks at Driscoll’s. As always, all thoughts and opinions are my own.