I spent vacation at the beach last year working on this recipe. It only really turns out well if you have fresh, ripe peaches--and I scored some at a quaint farmer's market in Georgia this past weekend. Let summer begin!
3 ripe peaches (medium), washed, pits and stems removed
juice of 1 lime
1 oz. simple syrup
4-6 oz. light rum (I used Cruzan)
1 oz. peach schnapps
1.5 cups ice
Leave the skins on the peaches; they add lovely tiny dark red dapples to the finished product.
Combine all ingredients in a blender.
Blend on a high setting until all ingredients are thoroughly mixed and the ice is finely and uniformly crushed.
Serve in girly glasses; garnish with a blood orange slice, or a thin (and relatively firm and dry) peach wedge.
Thursday, May 27, 2010
Sunday, May 23, 2010
Special LOST Series Finale Guacamole
Enough for a crowd. I flatter myself that it's good enough to serve to company.
3 large ripe avocados, quartered and peeled
1 medium ripe tomato, finely chopped
1/2 medium onion, finely chopped
juice of 1 lime
juice of 1/2 valencia orange
2-3 tbsp. fresh cilantro, finely chopped
3 dashes tabasco sauce
Combine all ingredients in a large mixing bowl. Mash with a potato masher or fork or something for a while, then switch to a sturdy plastic cup--use the bottom of the cup to mash the mixture into as smooth a consistency as possible. Stir, add salt and pepper to taste (I use about 1/4 tsp. salt, and a few grindings of fresh black pepper). Serve with tortilla chips (duh).
OK... now only a couple hours to wait to find out how it all ends. After that? Who knows.
3 large ripe avocados, quartered and peeled
1 medium ripe tomato, finely chopped
1/2 medium onion, finely chopped
juice of 1 lime
juice of 1/2 valencia orange
2-3 tbsp. fresh cilantro, finely chopped
3 dashes tabasco sauce
Combine all ingredients in a large mixing bowl. Mash with a potato masher or fork or something for a while, then switch to a sturdy plastic cup--use the bottom of the cup to mash the mixture into as smooth a consistency as possible. Stir, add salt and pepper to taste (I use about 1/4 tsp. salt, and a few grindings of fresh black pepper). Serve with tortilla chips (duh).
OK... now only a couple hours to wait to find out how it all ends. After that? Who knows.
Saturday, May 22, 2010
Nothing Original
But then originality is by no means the most important quality in a meal. Helped some friends make Cumin Turkey Burgers tonight, and they were delish. We topped with slices of colby-jack cheese, ripe avocado, and grilled onions.* I usually find turkey burgers dry and bland, but these were mouth-watering and just as flavorful as most good beef burgers. The worcestershire and soy sauces really do their thing, and the distinctive cumin flavor stands out cheekily, lending the dish its name. Definitely a 'must' for summer cook-outs. (Believe me, gentle reader, there will be more on that subject coming soon!)
*I prepared the onions. Slice one large yellow onion as though for a burger topping. Then cut the round pieces in half. Sauté on medium-high heat, stirring occasionally, until soft and just beginning to caramelize. Add salt and pepper to taste, and 1/2 tsp. each paprika and cumin.
The Epicure is now officially ready for summer. If you have any must-grill recipes to share, please send them my way. I will try them out and post my favorites on the blog, with proper attribution, of course.
*I prepared the onions. Slice one large yellow onion as though for a burger topping. Then cut the round pieces in half. Sauté on medium-high heat, stirring occasionally, until soft and just beginning to caramelize. Add salt and pepper to taste, and 1/2 tsp. each paprika and cumin.
The Epicure is now officially ready for summer. If you have any must-grill recipes to share, please send them my way. I will try them out and post my favorites on the blog, with proper attribution, of course.
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