Lime Daiquiris

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As I mentioned earlier in the week, we just got home from a cruise to the Bahamas with my mom & dad. We’ve been on several cruises before, including our honeymoon. For past guests, they always have a “Captain’s Cocktail Party” – which pretty much translates to free booze. Most of the drinks they serve are easy to make cocktails – that only contain a few ingredients. And, that’s where I met the lime daiquiri. So simple and so easy going down, I just love them. Here I am, enjoying one in a coconut monkey head. Um, best drink prop ever?

Now, I know it’s not really the season for refreshing cocktails, as it’s October and all. But, last week my love and recollection for this little number was revived. So, I naturally had to share it with you guys when I got home. Made with fresh lime juice, sugar, and rum – it’s much better than the version aboard the ship, whom I suspect are using a commercial mixer.

As Hurricane Sandy approaches our little coastal peninsula, I’m glad we stocked up on duty-free liquor. Monday should be a good day to stay holed up in the house with the family, listening to the winds howl, and enjoying one of these drinks. We’ve been through so many hurricanes, we try not to sweat it anymore. But this track, primarily which part of the storm is supposed to hit us first, has got me a little concerned. I’m sure we’ll fare alright, I hope everyone else does as well!

Lime Daiquiris

1/2 cup fresh lime juice
1/2 cup water
1/4 cup granulated sugar
6 ounces light rum (such as Bacardi)
4 marashino cherries
lime wedges (for garnish)

Pour lime juice into a pitcher or large cocktail shaker. To prepare the mixer, combine sugar and water in small saucepan. Cook, over medium heat, until sugar has dissolved.

Add the simple syrup and rum to the pitcher or shaker. Stir or shake to combine.

Place a marashino cherry in the bottom of a cocktail glass, and fill with ice. Pour daiquiris into glasses and serve. Makes 4 cocktails.

Source: mixer from Confections of a Foodie Bride

Pomegranate Margaritas

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With Fall finally here, some might want to tuck that bottle of tequila away in the back of the liquor cabinet – never to be seen, or heard from again until warmer months next year. Not in this house! Sure, I might make beer my beverage of choice for the winter months – but, a girl still needs a fruity mixed drink every now and again. My girlfriend visited Cape Cod over the summer, and came home raving about a pomegranate margarita she’d had on vacation, and begged me to come up with a recipe for her. So, here it is Michelle – only 3 months after you asked me!

I love the addition of the pomegranate juice. It adds such beautiful color, and flavor, and enough sweetness that no simple syrup or agave is necessary. When I start to see those bright, fuchsia balls of color in the produce departments around this time of year – I can’t help but get excited for the months ahead. Fall and Halloween, Thanksgiving, and then – Christmas. It’s just so much fun, in the kitchen and otherwise, to look forward to. I’m hoping these festive and fruity drinks make the weeks pass by a little faster, so that treasured time with friends and family will be here all the quicker! Have a great weekend, everyone.

Pomegranate Margaritas

4 oz tequila
2 oz orange liqueur
2 oz pomegranate juice
3 oz homemade margarita mix
salt or sugar for rim, optional
lime slices, for garnish
ice

Prepare two margarita glasses by covering the rim with salt or sugar, then filling with ice. Set aside.

Combine tequila, orange liquer, pomegranate juice, margarita mix, and a few cubes of ice in a cocktail shaker. Shake to combine. Strain margarita into prepared glasses. Garnish with slice of lime, if desired.

Shrimp with Roasted Tomatoes and Feta

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Shrimp and feta is one of those combinations that I’ve been wanting to try for what seems like forever now, but just never got around to it. So, when my friend Tara raved about this dish after they’d had it for dinner last week, I had to get the recipe and finally give it a try.

This meal couldn’t get any easier. The step that takes the longest amount of time, or the most effort, was peeling the shrimp. This is a great way to use up the last of the tomato plants that are on the vines – and roasting them just intensifies their flavor. Then, to bring feta to the party too? Flavor bomb, people. This dish kind of reminded me of a good shrimp scampi – only more amped up flavor profile.Next time I’ll probably give the shrimp a quick saute in a skillet before adding them to the oven. The texture was just a wee bit mealy on the outside – I think due to the fact that you don’t have that quick burst of intense heat to sear the outside. And that’s all you’d need – less than a minute. Just enough to get them started, then finish off the cooking in the oven.

I served it over pasta, but next time I’ll probably just go with some crusty bread and a salad. This dish will definitely be making more appearances in our kitchen!

Shrimp with Roasted Tomatoes and Feta

5 large tomatoes, cut into eighths
3 tablespoons  olive oil
2 tablespoons  minced garlic
kosher salt and black pepper
1 1/2  pounds  medium shrimp, peeled and deveined
1/2  cup  chopped fresh parsley
1 tsp chopped fresh oregano (or 1/2 tsp dried)
2  tablespoons  lemon juice
1  cup  feta cheese, crumbled
crusty bread, for serving

Heat oven to 450 F. Place the tomatoes in a 9×13 baking dish and drizzle with olive oil. Sprinkle with minced garlic, 1 teaspoon each salt and pepper. Toss to combine. Roast on top rack of oven for 20 minutes.

Remove baking dish from oven and stir in the shrimp, parsley, and lemon juice. Sprinkle with the feta.

Return the dish to oven until the shrimp are cooked through, 10 to 15 minutes. Serve warm with the bread.

Source:  slightly adapted from Real Simple

DIY Pumpkin Spice Lattes

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Ahh, the arrival of the Pumpkin Spice Latte at Starbucks. One of the first true signs of fall, right? Once September rolls around I look forward to anything and everything involving pumpkin – coffee and beer, first and foremost.

However, $5 a cup definitely puts a dent in the old pocketbook. Not to mention the fact that the closest one is 40 minutes away. So, what’s a gal to do? Why, DIY of course. Luckily, this wonderful homemade spiced simple syrup made it’s way around most of my blogging friends site’s last year, so I knew right where to turn.

It takes less than 5 minutes to pull together, and in less than 20 minutes you have a delicious, warm and spicy addition to your coffee that kicks the pants right off any store-bought, preservative laden variety. Don’t be put off if you don’t own an espresso machine either, just brew some regular Joe – but just make it double strength. Once it’s mixed in with the steaming milk – you’d be hard pressed to tell the difference anyway.

DIY Pumpkin Spice Lattes

For the Pumpkin Spice syrup:
1 1/2 cups water
1 1/2 cups sugar
4 cinnamon sticks
4 whole cloves
1/2 tsp ground ginger
1 tsp ground nutmeg
3 Tbsp canned pumpkin

For the lattes:
2-4 Tbsp very strongly brewed coffee
6-8 oz milk, very hot
2 Tbsp pumpkin spice syrup (to taste)
Whipped cream, optional
Caramel sauce, optional

To make the syrup, combine sugar and water in saucepan over medium heat, stirring until sugar is completely dissolved. Whisk in the remaining ingredients and simmer for about 5 minutes, stirring frequently. Do not let mixture come to a boil.

Remove from heat and allow mixture to steep for 10-15 minutes. Strain syrup through cheesecloth or a fine mesh strainer into a large jar or bottle of your choice. Store syrup in refrigerator, can be stored up to a month.

To make the latte, combine strong-brewed coffee or espresso with the milk, and stir in pumpkin spice syrup to taste. Top with whipped cream and caramel sauce, if desired.

Source: adapted from Sugarcrafter, via Cook Like A Champion. As seen on Confections of a Foodie Bride and Annie’s Eats.