Cranberry Lime Gin Smash

 A refreshing drink that is easy to make.  I grow mint in my herb garden and using fresh mint really enhances this drink.

3 fresh mint leaves,  torn
1 tsp granulated sugar
1 1/2 oz gin
Juice from 1/2 lime

Crushed ice

1 tbsp frozen cranberries

2 oz cranberry juice

sparkling water

lime wedges

• To a cocktail glass, add 3 mint leaves, sugar, gin and lime juice.  Use a muddler to release flavour of fresh mint.
• Fill glass with crushed ice and frozen cranberries.  Add cranberry juice and top with a splash of sparkling water.  Garnish with lime and fresh mint.

Makes 1 drink.

Chicken and Mango Kabobs

I love barbecuing kabobs, they are so versatile and a great way to incorporate veggies and fruit into a meal.  This is a tropical take on dinner with the mango, onion and red pepper. As always the trick with kabobs is to make sure everything is the same size so it cooks evenly.

1 tsp grated lime zest
1/4 cup lime juice
2 tbsp peanut oil or vegetable oil
3 cloves garlic, minced
2 tsp chili powder
1/2 tsp salt (I omit this)
1/4 tsp cayenne pepper
450 g boneless skinless chicken breasts, cut into 1 inch cubes
2 top liquid honey
12 red or white pearl onions, or 1 small red or sweet onion, cut into 1 inch pieces
2 mangoes, cut into 3/4 inch cutes
1 sweet red pepper, cut into 3/4 inch pieces.

• Mix together lime zest and juice, oil, garlic, chili powder, salt and cayenne; toss half with chicken until coated.  Stir honey into remaining marinade; set aside.  Marinate chicken for 20 minutes or covered and refrigerated for up to 4 hours.
• Meanwhile in saucepan of boiling water, boil unpeeled pearl onions for 2 minutes; drain.  Slip off skins.
• Alternately thread mango and red pepper onto skewers; brush with half of the reserved marinade.  Alternately thread chicken and onions onto separate skewers.  Grill, covered on greased grill over medium high heat, turning once and basting with remaining honey marinade, until mango is softened and chicken is no longer pink inside, about 8 minutes.

Makes 4 main course servings.

Shrimp with Caramel Sauce

Serve the shrimp with the dipping sauce or wrap in lettuce leaves to make little packages.  This is a nice recipe that has a wonderful Asian flavour to it.  From Food And Drink Summer 2011.

500g Large Shrimp (I could only get small cooked shrimp)
2 tbsp lime juice
2 tbsp fish sauce (I used oyster sauce)
2 tsp sugar
Freshly ground black pepper

CARAMEL BASE
1/4 cup sugar
1/2 cup water

SAUCE
1 tbsp vegetable oil
2 tsp chopped garlic
2 tbsp fish sauce (again I used oyster sauce)
1 tbsp lime juice
1/2 tsp grated lime rind
1 tsp Asian Chili sauce
1 tsp sugar

GARNISH
Boston or iceberg lettuce leaves

1. Season shrimp with lime juice, fish sauce, sugar and pepper.  Reserve.
2. Add sugar and 1/4 cup water to heavy pot over medium heat.  Heat slowly until it begins to caramelize, about 5 minutes.  When caramel is a medium brown, carefully stir in remaining water and cook for 1 minute longer or until sauce is thickened.  Stir in oil, garlic, fish sauce, lime juice, lime rind, chili sauce and sugar, and return to a boil.  Boil for 2 minutes or until sauce has thickened and flavours have combined.  Set aside.
3. Place shrimp on lemon grass or wooden skewers, skewering shrimp in 2 places to prevent them turning around.  Put about 3 on each skewer.
4. Preheat grill to high
5. Grill shrimp for 2 minutes a side or until pink and curled.  Let cool to room temperature.
6. Serve shrimp with lettuce and sauce for dipping.

Serves 4 to 6

Onion Bourbon Chili Sauce

This sauce varies greatly in heat depending on the chili powder you use.  If you like it hot add some cayenne.  This sauce works well for meatloaf, baked chicken, spareribs or on a hamburger. Cooking onions are your best choice here.  From Food and Drink 2002

2 tbsp olive oil
1 cup chopped cooking onions
1 tsp chopped garlic
One 28 oz (798 ml) can pureed tomatoes
1/4 cup brown sugar
Grated rind and jucie of 1 lime
1/2 cup bourbon
1 tbsp chili powder
2 tbsp chopped parsley
1 tsp dried oregano

Place all ingredients in pot on medium heat.  Bring to boil and simmer 15 minutes or until thickened.

Makes about 3 cups.

White Chocolate and LIme Cheesecake

A special treat!  A nice light tasting dessert that I found in Canadian Living 1995 (just a few years ago right).

2 packages soft lady fingers, halved lengthwise
2 packages cream cheese softened
1 cup sugar
6 squares white chocolate, melted
1/4 cup lime juice
1 envelope unflavoured gelatine
2 tsp finely grated lime peel
1 cup whipping cream, whipped
Strawberries and lime slices

Line bottom and sides of an 8 1/2 inch springform pan with ladyfingers, rounded side facing out.  Beat cream cheese on lowest speed of electric mixer until smooth.  Blend in sugar and chocolate; mix well.  Sprinkle gelatine on top of lime juice in saucepan.  Let stand 5 minutes to soften.  Stir mixture over low heat until gelatine is dissolved.  Blend warm gelatine and lime peel into cheese mixture.  Fold cheese mixture into whipped cream.  Pour into pan.  Chill at least 3 hours.  Garnixh with strawberries and lime slices.

The Grand Ghoul

A nice after dinner aperitif.

In a cocktail shaker filled with ice, add 3/4 oz Grand Marnier, 3/4 oz Skyy Citrus Vodka, 1/2 oz lime juice and 2 oz Blood Orange Juice or 2 oz orange juice with 1 tsp grenadine).  Stir until chilled and strain into a martini glass rimmed with orange sugar.  Garnish with a black licorice straw.

Almond Macaroons with Fresh Strawberries

Chewy and crisp macaroons go really well with the strawberries.  A combination I wouldn't have thought of.  This is from the Food & Drink 2005 magazine.

1 lime
2/3 cup granulated sugar
2 tbsp all purpose flour
1/4 tsp salt
1 egg white
1/4 tsp pure vanilla
2 cups sliced almonds
1 tbsp icing sugar
1 quart (1L) fresh strawberries

1. Preheat oven to 300F.
2. Line a baking sheet with parchment paper.  Zest lime and squeeze 1 tbsp juice.  Stir sugar with flour and salt.  Add egg white, zest, juice and vanilla; stir until well mixed.  Stir in almonds.
3. Drop heaping teaspoonfuls of almond mixture onto baking sheet about 1 inch apart.  Shape each into a 2 inch round.  Bake in oven centre for 18 to 20 minutes or until richly golden around edges.  Cool completely on baking sheet placed on cooling rack before removing from parchment.  Cookies can be stored for days in an airtight container with layers separated by waxed paper.  Lightly sieve icing sugar over cookies when serving.
4. When ready for dessert, leave strawberry hulls intact and wash berries.  Drain and heap into a large serving bowl.  Pass a plate of macaroons to accompany.

Grilled Steak Fajita Salad

Simplicity and goodness, I love this one!  Once again I get to use my BBQ and the salad is a nice light twist!

1 cup Diana Sauce, original flavour (or your favourite BBQ Sauce)
2 tbsp each lime juice and chopped fresh coriander
1 tsp cumin
1/2 tsp hot pepper sauce
500 g Sirloin Steak
1/4 tsp each salt and pepper
4 corn tortillas or small flour tortillas
1 tbsp vegetable oil
6 cups shredded romaine lettuce
1/2 cup sliced red onion
1 red or yellow pepper, sliced
1 avocado, sliced (love this addition!)
1 cup shredded cheddar cheese (use mozzarella or get creative with goat cheese)
1/2 cup sour cream ( I skipped this)

1. Preheat the grill to medium high and grease lightly.  Stir the sauce with the lime juice, coriander, cumin and hot pepper sauce.  Brush 1/4 cup of the mixture over the steak and sprinkle evenly with salt and pepper (I omitted the salt).  Brush the tortillas with the oil.
2. Set the steak and the tortillas on the grate.  Grill the tortillas for 2 minutes, turning as needed or until well marked.  Remove from the grill, cool slightly and break or tear into strips.  Grill the steak for 8 to 10 minutes, turning once.  Rest the steak for 5 minutes before slicing thinly.
3. Layer the lettuce, red onion, peppers and avocado onto four serving plates.  Top with the steak and the tortilla strips.  Drizzle with the remaining sauce mixture and garnish with the cheese and the sour cream.  Makes 4 servings.

Fish Tacos

Another really great kid friendly one although they may not go for the fruit salsa - just leave it off if they won't eat it

1 small onion, halved and thinly sliced
1 lb fish fillets - salmon or whatever they will eat
1/4 cup canola or olive oil
2 tbsp lime or lemon juice
1-2 tbsp chili powder
1 tsp cumin
salt and pepper if needed

1 pkg taco shells or small flour tortillas

Fruit Salsa
1 kiwi, finely chopped
1/2 cup mango, finely chopped
1/2 cup pineapple, finely chopped
1/4 cup purple onion, finely chopped
2 tbsp cilantro, finely chopped
1 tbsp lime juice

1. Put the onions in the bottom of a medium baking dish and top with the fish fillets, canola oil, lime juice, chili powder, cumin, salt and pepper.  Cover and set aside for 30 minutes, or refrigerate for an hour or two.
2. Heat a drizzle of oil in a large skillet set over medium high heat.  Add the fish fillets and cook for about 3 minutes on one side, then flip and cook for another 2 minutes, or until just cooked through. Set aside on a plate or keep warm in a 200F oven.
3. Add a little more oil and saute the onions, until soft and starting to turn golden.  Set aside in a separate bowl, or add to the fish.
4. to make the salsa, combine the fruit, onion, cilantro and lime juice in a medium bowl; gently toss to combine and refrigerate until needed.
5. To serve tacos, flake the fish with a fork and load taco shells or soft flour tortillas with some fish, and onions and top with fruit salsa.

Fish Sticks for Kids

It is so important for kids to eat fish - but it is so difficult to get them to eat it.  I have a 4 year old who thinks that french fries are a meal on their own!  Even she gobbled these up.

1 1/2 lbs salmon

Teriyaki Marinade:
1/4 cup soy sauce
1/4 cup brown sugar or honey (or maple syrup)
2 tbsp lime or orange juice
1 tsp grated fresh ginger
1 garlic clove, crushed

Ginger-Orange Marinade:
1/2 cup orange marmalade
1/2 cup orange juice
2 tbsp soy sauce
1 tbsp red wine vinegar
1 tbsp sesame oil
1 tsp grated fresh ginger

1. Cut fish fillets into strips or into cubes; place them in a bowl or large resealable bag.
2. Stir together marinade ingredients and pour over the fish, tossing gently to coat the fish evenly.  Refrigerate for an hour or up to several hours.
3. When ready to cook, soak bamboo skewers in water for at least 10 minutes to prevent them from burning.  Preheat the oven to 425F.
4. Thread the fish pieces onto the skewers, leaving about 1 cm between chunks or winding strips back and forth in an S shape.  Place skewers on a baking sheet about 2.5 cm apart.
5. Bake for 10 minutes, until just cooked through

Perrier a Trois

This will make you feel you are somewhere tropical!

1 oz Rum

1/2 oz Triple Sec

1/2 oz Pineapple Juice

1/2 oz Bar Lime Mix

1/2 oz Orange Juice

2 Floats of Malibu

Perrier

Combine Rum, Triple Sec, Pineapple Juice, Lime Mix and Orange Juice.  Shake well.  Pour Malibu and top with Perrier.  Garnish with a slice of lime, orange or Pineapple.

Citrus Cool Cocktail

A nice light cocktail - the first time I have used Vermouth :)

1 oz white rum
1/2 oz dry vermouth
1/2 oz freshly squeezed lime juice
Lemon Lime pop

Pour the rum, vermouth and lime juice into glass filled with ice.  Stir, then top with lemon lime pop.  Garnish with a lime or lime slice.

Strawberry Lime Cooler

Fresh and tasty cocktail - loved it.  A little alcohol wouldn't hurt it either....:)  Got this from Todays Parent Magazine May 2008

1 cup fresh or frozen strawberries
1/4 cup lime cordial syrup
3/4 cup soda water
2 or 3 ice cubes

In a blender, combine the strawberries, lime cordial syrup, about half of the soda water, and the icecubes.  Blend until smooth, stopping to scrape down the sides once or twice.  Add the remaining soda water and blend briefly to mix.  Pour into fancy glasses and if you like, garnish each one with a slice ofl ime or a fresh strawberry.

Makes 2 cups or 2 to 4 servings.

Strawberry Parfaits

A fantastic summer dessert I found in Food and Drink Summer 2011.  For variety change up the fruit to whatever is in season.  The Lime Curd can be purchased but is fairly easy to make and definitely worth the effort.

5 to 6 cups (1.25 to 1.5 l) fresh strawberries
1 pkg (250 g) light cream cheese, softened
1/2 cup (125 ml) icing sugar
1 cup (250 ml) cold whipping cream
1 tsp (5 ml) pure vanilla extract
1 to 1 1/2 cups (250 to 375 ml ) lime curd
Zest of 1 lime

1. Set 4 large perfect berries aside for garnish.  Hull and slice remaining berries into bite size pieces; cover and refrigerate up to half a day.
2. Using an electric mixer; beat cheese with sugar until somewhat fluffy.  In another bowl, combine cream and vanilla; whip until stiff peaks form.  Fold 2 mixtures together; cover and refrigerate up to half a day.
3. When ready to serve, use parfait glasses or large wine glasses capable of holding 1 cup (250 ml).  (I used a martini glass).  Put sliced strawberries in bottom, top with a dollop of cream and 1 tbsp of lime curd.  Add another layer of berries and dollop of cream.  Decoratively spoon a bit of lime curd on top.  Slice reserved berries, hull intact, in half lengthwise, garnish parfait with strawberry half and a pinch of lime zest.

Makes 8 servings.

Lime Curd

This freezes well and as per the Food and Drink suggestion can be scooped like ice cream.  I have also made this with lemon, but I think any citrus would work.

1 large lime

3 eggs

1/2 cup sugar

1/4 cup (60 ml) butter, softened

Juice of 4 limes, about 3/4 cup (175 ml)

1.  Finely zest 1 large lime; set aside

2.  In a medium saucepan, whisk eggs, sugar and butter.  Stir in juice and zest; mixture may be lumpy.  Whisk constantly over low heat until mixture starts to thicken and turns lighter in colour, from 15 to 18 minutes.  Do not boil.  Remove from heat and place a piece of plastic directly on the surface of the curd. Refrigerate until cold for up to a week or freeze.

Makes 1 1/2 cups (375 ml)