Red Snapper Mojito - Low Cal, High Taste

Pacific Princess Executive Chef Antonio Cortese won top honors in the "Heart Healthy" category of the Sixth Annual Bacardi Bartender & Chef Cruise Competition for his Red Snapper Mojito. The Princess Cruises chef graciously shared his recipe and here it is, just in time for our New Year's resolutions.

Red Snapper Mojito

Serves 4
Marinade
1 tsp. brown sugar
2 TBS. lime juice
1/4 cup olive oil
1 tsp. mint leaves, finely chopped
Salt to taste

8 oz. red snapper filet, skinless and boneless, cut into 1/2-inch pieces

In a medium bowl whisk together brown sugar, lime juice, olive oil, mint leaves and salt. Add red snapper pieces and toss lightly to coat evenly with the marinade. Set aside in refrigerator for 15 minutes.

Garnish
1 mango, not overly ripe, peeled and cut in small, thin strips.
1 avocado, quartered, peeled with stone removed.
Whole mint leaves
Place mango strips in the bottom of 4 serving glasses. Thinly slice avocados lengthwise. Place three slices along the inside of each glass, overlapping slightly to form a fan shape.

Mojito
1 TBSP. whole mint leaves
1/2 tsp. brown sugar
1/2 lime, thinly sliced crosswise in half moon shapes.
3 TBS. Bacardi Superior Puerto Rican rum
1 cup crushed ice
In a small bowl, place whole mint leaves, brown sugar and lime slices. Muddle the mixture with the back of a spoon. Add rum and ice. Mix quickly to combine. Pour, straining out ice, over marinated red snapper. Divide mixture evenly between prepared serving glasses. Garn ish with whole mint leaves and serve immediately.

Prize-winning Shrimp Recipe

Pam Gordon

Pam Gordon of Ponte Vedra Beach, FL, whipped up the winning dish in the 2011 Wild Caught Georgia Shrimp Contest.

Eagle Island Lodge

Sponsored by Private Islands of Georgia owner/developer Capt. Andy Hill, the dish is full of flavor and easy to prepare. Just what you want whether vacationing on a private island or looking for dinnertime inspiration at home.

Tangy Honeyed Shrimp

1 1/2 lbs. large shrimp
2 TBS. peanut oil
2 tsp. minced garlic
1 tsp. peeled, minced ginger root
1 10 oz. can chicken broth
1 TBS. cornstarch
2 TBS. honey
2 TBS. catsup
1 TBS. white vinegar
1 TBS. rice wine or dry sherry
1 TBS. soy sauce
1/8 tsp. dried crushed red pepper
1 TBS. sesame oil
2 green onions, cut into 1-inch lengths
1 tsp. cilantro, chopped

Remove shell and de-vein shrimp; drain on paper towels. Pour peanut oil into preheated wok, coating sides, and heat on high form 1 minute. Add shrimp, garlic and ginger root. Cook, stirring constantly, until shrimp turn pink, about 8 minutes.

Combine broth and next 7 ingredients, stirring until smooth. Add to shrimp mixture and stir constantly. Bring to a boil and cook 1 minute. Stir in sesame oil, green onions and cilantro, cooking until thoroughly heated. Serve over rice.

Christmas Cookies German Style

Cookies are as much a part of Christmas fare as candy canes, fruit cake and eggnog and no one seems to do it quite like the Germans. Thanks to the German Tourist Office and fellow traveler Kristi Casey Sanders, here are some traditional German cookie recipes.

Nürnberger Lebkuchen
4 eggs
1 3/4 cups sugar
2 cups unpeeled almonds, coarsely grated
1/3 cup candied orange peel, finely chopped
1 lemon, grated for peel, juice reserved
1/4 whole nutmeg, grated
Confectioner's sugar
rose water if you can find it
edible baking paper

Beat eggs and sugar until they have the consistency of thick cream. To this gradually add almonds, candied orange peel, lemon peel and nutmeg. Place wafers on baking sheet and spoon dough onto paper. Dough should be about 1/2" high. Smooth dough with a knife dipped into rose water. Bake in a pre-heated 325-350° oven for 10-15 minutes or until bread-like. Remove cookies and let cool. Meanwhile, mix Confectioner's sugar with lemon juice to form a paste. Frost cookies.

Cinnamon Stars or Zimtsterne
2 1/4 cups whole almonds (a little over 1 lb.)
5 egg whites
2 cups Confectioner's sugar, sifted
2 tsp. ground cinnamon
1 tablespoon Kirschwasser (cherry Schnapps)
star pattern cookie cutter

Scald almonds with boiling water, remove their skins and let cool. Grind finely. Beat egg whites until stiff peaks form. Gently fold in Confectioner's sugar and set aside 1 cup of the egg and sugar mixture. Fold in ground almonds, cinnamon and the Kirschwasser, then quickly form a dough. Let the dough rest covered for one hour in the refrigerator.

Cover a work surface with sugar and roll out the chilled dough to 1/2-inch thick. Cut out stars. Cover each star evenly with the reserved egg and sugar mixture, place on an ungreased cookie sheet and let the uncooked cookies dry overnight at room temperature.

Preheat the oven to 425° F and bake for 5 minutes. Check the cookies often while baking so the top stays white and the insides remain soft.

Vanilla Crescents or Vanillekipferl
3 1/2 TBS. unpeeled almonds
3-1/2 TBS. hazelnuts
1-1/4 cup flour
1/4 cup, plus 1 tablespoon sugar
a pinch of salt
1/2 cup, plus 6 tablespoons butter, cold and cut into small pieces
2 egg yolks
5 packets vanilla sugar
1/2 cup powdered sugar.

Pour boiling water over the almonds, remove the skins and finely chop. Finely chop the hazelnuts. Sift the flour onto a large wooden board. Make a well in the flour and add the almonds, hazelnuts, sugar, salt, butter and egg yolks. Knead dough until it is smooth and pliable, but do not over knead.

Wrap the dough in aluminum foil and let rest for 2 hours in the refrigerator.

Preheat the oven to 375° F. Divide the dough and form into several pencil-thick rolls. Cut the rolls into 2-inch lengths and bend into crescent shapes. Place on cookie sheets and bake on middle rack until golden brown, about 10 minutes.

Stir the vanilla sugar and powdered sugar together in a shallow bowl. Carefully dip the still warm crescent cookies in the sugar.

Tip: to store the cookies so they won't break, stack them lengthwise between wax paper in a cookie tin.

You asked, Ashford Answered with Recipe

Ashford Castle, County Mayo, Ireland

Reader Pat from visited Ashford Castle, fell in love with the chef's Connemara Smoked Salmon with Lime Jam and Cream Cheese and seeing another Ashford recipe on Food Afar asked if I could possibly get this one. I contacted Suzanne Meyers at Geoffrey Weill, Ashford's PR firm, and voila! here it is.

The first trick is to find a good substitute for organic salmon smoked in the Connemara Smoke House. Second is to prepare the jam and cream cheese. After that it's a snap.

Ashford Castle Connemara Smoked Salmon, Lime Jam and Cream Cheese

Note: Taste to fine tune flavors; measurements have been translated from metrics.

Lime Jam
20 portions

3 1/3 cups skinless lime
1 1/4 cup sugar
60 lime segments (6 limes)

Cook skinless limes with sugar - sugar may caramelize a bit at the beginning - gently for about 10 minutes.

Strain and chill. Store chilled, labelled and dated. Shelf life: 5 days for chilled jam, 3 days for segments.

Lime Jam Cream Cheese

2 cups (generous) medium fat cream cheese
4 1/2 TBS lime jam

Combine the two ingredients. Store chilled, labeled and dated. Shelf life: chilled 7 days.

To plate:
3 slices brown soda bread
2 scant TBS lime jam cream cheese
3-4 oz. organic smoked salmon
3 lime segments
 lime jam

Spread lime jam cream cheese on bread. Layer each bread slice generously with thinly sliced smoked salmon, topping with one lime segment per slice.

Serve a little lime jam in a side dish.

Try not to ooh and aah with your mouth open.

Thanks, Pat, for bringing this delicious-sounding combination to my attention. If anyone else yearns to recreate flavors from their travels, email the name of the dish and where you had it and I'll see what I can do.

Fried Sweet Dough Sweet Potato Pie, Oh My

Fried Sweet Dough Sweet Potato Pies from Anna's Pies, Lake Charles, LA.

During a visit to Lake Charles, LA, a group of food and travel writers were served fried dough sweet potato pies. While savoring these chubby little half circles of comfort in the Ranier Gardens, I discovered they came from Anna's Pies where they are the house specialty.

Alas, Anna's recipe is secret and will remain so, but Megan Hartman was able to find a recipe that is close. According to Eric Cormier, food writer for American Press, these fried pies were every kid's favorite after-school snack.

Fried Sweet Dough Sweet Potato Pies

Crust
2 eggs
1/4 pound butter
1 cup sugar
1 tsp. vanilla extract
2 1/2 tsp. baking powder
2 cups flour

Combine eggs, sugar, butter and vanilla in a food processor and pulse together until the ingredients are well-mixed. Sift the baking powder and flour together and add this to the processor, combining until they form a ball. Wrap dough in plastic and allow to rest, refrigerated, for an hour. Roll into a circle approximately 12 inches in diameter with a thickness of 1/8th inch.

Filling
3 cups mashed sweet potatoes
2 cups sugar
3 eggs, lightly beaten
1 can (5 oz.) evaporated milk
1/4 cup butter, melted
3 TBS. all-purpose flour
1 tsp. vanilla extract
Oil for deep-fat frying
Confectioners' sugar (optional)

In a large bowl, combine the seven filling ingredients; stir until smooth.

Divide the dough into 25 portions. On a floured surface, roll each portion into a 5-inch circle. Spoon 2 TBS. of filling on half of each circle. Moisten edges with water, fold dough over filling and press edges with a fork to seal. Prick tops with a fork 4-5 times.

In a skillet, heat 1/2 inch of oil to 375 degrees. Fry pies, a few at a time, for 1 minute on each side or until golden brown. Drain on paper towels. Dust with confectioners' sugar if desired. Change oil during process as necessary. Store in the refrigerator.

Don't worry about storing; they won't last long.

Ember Maque Choux

When you visit Lake Charles, LA, you expect to find Cajun cuisine and L'Auberge Casino Resort is no exception. Even at Ember Grille and Wine Bar, the facility's top-shelf steak room, you will find that touch of Cajun. In this case it was an excellent, mild Maque Choux.

Here's the recipe.
                                             L'Auberge Casino Resort

Ember Grille Maque Choux

2 cups fresh corn
1/2 TBS. shallot, minced
1 TBS. butter
1/4 cup cream
Salt and pepper to taste
1/2 TBS. chives
10 each heirloom cherry tomatoes, halved

Heat saute pan, add butter and saute shallots until translucent. Add cream and reduce by half.

When reduced, add tomatoes, chives, salt and pepper. Heat through and serve.

Yumm.

Mike Dean's Yellowstone Stuffed Tomatoes

                                      Mammoth Hot Springs, Yellowstone National Park

When noshing with the Yellowstone National Park execs at Mammoth Hot Springs Lodge, I asked for two other recipes. The secret of the delicious vegetarian stuffed mushrooms went with the chef who prepared them then left for another cooking opportunity elsewhere.

However, the stuffed tomatoes came from the creative mind of Mike Dean, executive sous chef for Yellowstone National Park Lodges. Once again, it was from a made-on-the-spot, no recipe inspiration, but here's how he did it.

Mike Dean's Yellowstone Stuffed Tomatoes

Hollow out cherry tomatoes with a small melon baller.

Mince some garlic and shallots then sautee them in a little olive oil seasoned with salt and pepper. Allow to cool.

For the filling, start with a creamy chevre-style goat cheese, preferably from a local producer. Whip the goat cheese until smooth then fold in the sauteed garlic and shallots as well as some chopped fresh thyme, parsley and basil. Pipe the cheese mixture into the hollowed tomatoes.

Before serving, roast the pan of tomatoes at 400 degrees for a few minutes to warm the tomatoes and soften the cheese filling.

Yellowstone Apple Rings with Pumpkin Puree

                                   Mammoth Hot Springs Lodge

A cocktail party thrown by our hosts, Xanterra Parks and Resorts, at Mammoth Hot Springs Hotel, featured sustainable and regional fare from organic crimson lentils to organic wines and regional beers in light weight eco-friendly aluminum cans.

Chef Nobile                                    
Everything was delicious but the Baked Apple Rings with Cinnamon Pumpkin Puree really wowed me. I asked Chef Joe Nobile for the recipe and he turned to its creator, Mike Dean, executive sous chef for the Yellowstone National Park Lodges.

Mike admitted this was the first time he'd ever written actual recipes, apologizing for the informality of the recipes and adding "sometimes for special events we don't write recipes because they often won't be used again. Sometimes we actually get to 'just cook' and not be constrained to recipes."

This informal gathering of travel writers and park personnel fit into both categories so I'm going to relay the recipe just as Mike emailed it to me.

Mike Dean's Yellowstone Park Baked Apple Rings with Cinnamon Pumpkin Puree

Cinnamon Toast Circles
Cut small rounds of white bread, lightly fry in melted butter over medium-high heat. When fried crispy and golden, sprinkle with a cinnamon sugar mixture.

Pumpkin Puree
This is simple; take a can of commercially produced pumpkin pie filling and whip it with asmall amount of whipping cream, a pinch of cinnamon and some powdered sugar to the sweetness tyou desire.

Apple rounds
Simple but can be tedious (which means you probably won't find this dessert on lodge menus).
Cut Granny Smith apples into rounds across the core. Use two different sized cutters. The first should be the same size as the bread rounds and remove the peel and outer section of the apple. The second should remove the seeds and core, leaving a hollow apple disc.
Lightly dredge this disc with cinnamon sugar then place on a parchment paper-lined baking pan and bake in a 375-degree oven about 12 minutes or until the apple is tender and beginning to brown.

To assemble
Spread a little pumpkin puree on each bread round to allow the apple and bread to stick together, then pipe a dollop of the pumpkin mixture into the apple to fill it. At this point, garnish as you like, with a small dollop of whipped cream, a sprinkle of nutmeg or anything else to to make them "pretty".

Don't expect any leftovers.

Travel Bargain Hunters Alert

The annual Society of American Travel Writers is open and everyone is welcome to bid on fabulous packages to great resorts, including foodies' specials such as ....

Culinary Connectors tour

A Culinary Connectors' behind-the scenes-tour for two to neighborhood gems and top restaurants in Denver, Boulder or Aspen.








                              Italiaoutdoors Cooking Class

Italiaoutdoors USA private cooking class for eight at your home in northeast U.S.A.









 Taormina, Sicily

A one-week Italian Language and Cooking class from Cactus Language in Taormina, Sicily, Italy.

Give it a try. Go to www.satw.org and click on  SATW 2011 Auction Live. Bidding ends Nov. 20.

Reynolds Plantation Quail Breasts

Reynolds Plantation is a little bit of heaven sprawled along the shores of Lake Oconee between Atlanta and Athens, GA.  With six courses and the elite TaylorMade Kingdom it's known as a golf destination but also offers fishing, tennis, a Ritz-Carlton spa and some remarkable cuisine.

I was fortunate enough to be a guest there when Chef de Cuisine Eric Fulkerson was showcasing his staff's abilities. During a reception at the resort's Heritage and Nature Center, they passed country fried breasts of quail with golden tomato and bacon jam that disappeared as quickly as they emerged from the kitchen. Try it yourself and you'll soon see why.

Reynolds Plantation Country Fried Quail Breasts with Golden Tomato and Bacon Jam

Quail Breasts
6 single-lobe quail breasts
1 cup all-purpose flour
1 tsp. salt and pepper
1 tsp. dry ranch dressing
4 large eggs, whisked together
1/2 cup seasoned flour
1/4 cup corn meal
3/4 cup corn oil

Make sure quail breasts are split and cartilage removed; trim any fat but do not remove the skin.

In a small bowl mix the flour, salt and pepper with the ranch seasoning. Mix 1/2 cup of this with the corn meal in another bowl.

Add oil to a frying pan and place on medium heat;  allow to heat for about 2 minutes without smoking.

Coat the quail with flour, shaking off the excess. Dip in the egg then into the corn meal mix, again shaking off the excess. Gently place coated breasts into the hot oil. Cook for one minute, turn and cook for another minute. Remove and drain on paper towels.

Arrange cooked breasts on a plate topping each with a teaspoon of Tomato and Bacon Jam.

Golden Tomato and Bacon Jam

 Makes 1 pint ( 16 2-tablespoon servings)

1 lb. smoked bacon
2 lbs. very ripe yellow tomatoes, peeled, cored and chopped
1 medium yellow onion, diced
1 cup sugar
2 1/2 TBS. cider vinegar
1 1/2 tsp. salt
1/4 tsp. ground black pepper

In a large skillet over medium heat cook the bacon until almost rendered, not too crispy, about 7 minutes. Transfer bacon to paper towels and drain excess fat.

In a large saucepan, combine the tomatoes, onion, sugar, cider vinegar, salt and pepper. Bring to a boil, stirring often, then reduce heat to medium, Crumble the bacon into the tomato mixure.

Simmer until very thick, about 1 hour. Season with salt and pepper as needed.

Let the jam cool then ladle into jars. Can be refrigerated for 3 to 4 days or frozen for up to 2 months. If freezing, divide the jam among several small jars. When ready to use, let a jar thaw overnight in the refrigerator.

Bernibrooks Breakfast: Oven Baked Pancake

Karen Berni, proprietor of historic Bernibrooks Inn in Abbeville, S. C., is a collector. In addition to antique furniture, china, pottery and mid-century modern decorative ceramics, recipes are among her favorites.

Morning two of my stay at Bernibrooks I was still full from the Campground Cookoff judging (more about that in later posts), but when Karen brought out the puffy oven-baked pancake, there was no way I was going to miss it.

You won't want to either.

Bernibrooks Inn Oven Baked Pancake
Serves 2

3 eggs
1/2 cup all-purpose flour
1/2 cup milk
2 TBS. margarine, melted
1/4 tsp. salt
2 TBS. sugar
2 TBS. sliced almonds
2 TBS. lemon juice
2 TBS. margarine

Beat eggs at medium speed with electric blender until blended. Gradually add flour, beating until smooth. Add milk, 2 TBS. melted margarine and salt. Beat until smooth. Pour mixture into a greased 10" baking dish or cast iron skillet. Bake at 400 degrees for 15 minutes or until pancake is puffed and golden brown. Sprinkle with the sugar and almonds.

Combine the remaining 2 TBS. margarine and lemon juice, heating until margarine melts. Serve over the hot pancake. Best served straight from the oven while it holds that "souffle" look.

Bernibrooks Inn B&B Breakfast Recipes: Toasty Baked Oatmeal

Karen Berni in front of her antebellum National Register-listed home and inn.

Southerners believe in a good breakfast and Karen Berni, proprietor of Bernibrooks Inn in Abbeville, S.C., is no exception.

Eating was the last thing I had in mind when I came down that first morning. In a matter of hours I would be judging the entrees and desserts prepared by 28 teams entered in the South Carolina Campground Cookoff.

"I don't know how to cook just a little," said Karen.

Nor was I able to eat just a little of her delectable dishes.

Here's the first, a great way to sneak in a healthy start on the day for your kids.

Toasty Baked Oatmeal

Combine in a large bowl:

2 cups regular rolled oats
1 1/2 tsp. baking powder
1/2 tsp. salt
1/3 cup chopped nuts (walnuts, almonds or pecans)
1/3 cup dried fruit (cranberries, cherries, dates or pineapple)

In another bowl whisk together:

1 1/2 cup milk
2 eggs
1/3 cup firmly packed brown sugar
2 TBS. vegetable oil
1 tsp. vanilla
1/2 tsp. cinnamon

Combine liquids with oat mixture. Pour into a sprayed 8" square pan or 10" quiche pan. Bake at 325 degrees until liquid is absorbed and top is light golden, about 45 minutes. Serve warm with cream fruit sauce, maple or caramel syrup.

Chesapeake's Favorite Quaff

The Orange Crush is hot stuff along the western shore of Maryland's Chesapeake Bay. Not the Nehi of old, but the adult beverage of today. Versions ranged from Wow! to Huh? depending on whether the bar tender used fresh or canned orange juice.

Here's the recipe as prepared at the Chesapeake Beach Resort.

Chesapeake Bay Orange Crush

1 1/2 oz. orange vodka
2 oranges, juiced
1 1/2 oz. Triple Sec
Sprite

Start with the vodka, add the Triple Sec, then the orange juice and finally, top with Sprite.

Call it your anti-cold tonic.

Presidential Beans

President Teddy Roosevelt loved everything about the great outdoors - riding, fishing, hunting and eating - so naturally he fell in love with Yellowstone National Park. In 1919-20, 20 years after the president first visited the park, Roosevelt Lodge was built on the site of the old tented Camp Roosevelt near the North gate, known for its Roosevelt Arch.

Roosevelt Lodge is still popular with today's visitors and so are the famous Roosevelt Beans served there.

Here's the recipe for your favorite outdoorsmen.

Roosevelt Beans

Serves 8-12

1 pound hamburger or sausage
1/2 pound bacon in 1/2-inch dice
1 onion, 1/2-inch dice
1 16 oz. can pork and beans
1 12-oz. can kidney beans
1 12-oz. can Lima beans
1 12-oz. can butter beans
1/2 cup brown sugar
2 TBS. cider vinegar
1 TBS. prepared mustard
1/2 cup Ketchup
salt and pepper to taste

Fry meats; drain fat. Saute onion with meat. Stir in next 10 ingredients. (For a thicker dish, drain liquid from beans.)
Bake at 325 degrees for 45 minutes. Serve with cornbread.

Ron's Cowboy Beans

When Ron Reed of Clark, Wyoming isn't serving as the chuckwagon cook for round-ups or wrangling, you will see him cooking up Dutch oven biscuits, cowboy beans and cowboy coffee and giving samples to the dudes who wander by his chuckwagon outside the Buffalo Bill Historical Center in Cody, Wyoming.

All of this is typical on-the-range fare for cowboys, now and in the past. The biscuits - they'd been sitting off the fire for a few hours - were on the dry side but perfect for sopping up the last bit of the delicious cowboy beans.

Here's the recipe for your favorite range riders.

Ron's Cowboy Beans

 6 cups pinto beans

              1 cup crisp bacon, crumbled

                 softball sized onion, chopped

2 TBS chili powder

Soak the beans overnight. Rinse. Put beans in a heavy pot - cast iron if you have it - and cover with water. Toss in all other ingredients and cook over medium to low heat for 2-3 hours, stirring and adding water as needed.

Season to taste and serve with your own corn bread or biscuits.

Reader request: Connemara Smoked Salmon with Lime Jam and Cream Cheese on Brown Soda Bread

Ask and you receive, thanks to the generous chefs at Ashford Castle in Ireland. When a reader emailed asking for a recipe I turned to the castle's U.S. PR rep Susan Meyers at Geoffrey Weill Associates in New York.

Faster than you could dance a reel or three she had it and a photo which, sadly, did not download.

So here you are, Pat. I've translated metrics into ounces and tablespoons so taste-test to what you remember.

Ashford Castle's Connemara Smoked Salmon with Lime Jam and Cream Cheese on Brown Soda Bread

3 slices  brown soda bread

2 3/4 TBS  lime jam cream cheese (see recipe below)

3 ounces  organic smoked salmon

3  lime segments 

1 ounce (scant) lime jam (see recipe below)

  

Spread lime jam cream cheese on bread. Layer with luxurious amount of smoked salmon and top with 1 lime segment per slice of bread.

Serve lime jam in side dish for dipping.

Lime Jam

20 portions

2 cups (generous) skinless lime

1 1/2 cup sugar

60  lime segments (10 per lime)

   

Cook skinless lime with sugar - sugar may caramelize slightly in the beginning - gently for about 10 minutes.

     Strain and chill. Store chilled, labeled and dated.

    Reheat when ready to use and add lime segments before serving. Jam keeps in refrigerator for  5 days, lime segments for 3.

 Lime Cream

4 cups (generous)  medium fat cream cheese

1/2 cup lime jam

             Combine and store chilled, labelled and dated. Keeps for 7 days.

 

 

Malva Pudding from Sabi Sabi

The cuisine of South Africa is as rich in exotic flavors as Malva Pudding. The recipe for this South African version of bread pudding is rich and flavorful. The photograph is of the malva pudding made at Steenberg Resort & Winery in Constantia but the recipe comes from Chef Ryan Weakly at Sabi Sabi Earth Lodge.

Malva Pudding

 2 cups sugar
2 eggs
2 TBS apricot jam
2 cups flour
2 tsp. bicarbonate of soda
2 tsp. baking powder
1/2 tsp. salt
2 TBS. butter
2 tsp. white vinegar
2 cups milk

Preheat oven to 350 degrees.
Beat well eggs and sugar in a mixer. Add the jam.
Sift flour, soda, baking powder and salt.
Melt the butter and milk. Alternately add liquids and flour to the egg mixture. Add the vinegar and beat well until combined.

Pour into a greased, oven proof baking dish, cover with foil and bake for 45 minutes to 1 hour. Remove from oven.

Sauce

1 cup cream
scant 3/4 cup butter
1 cup white sugar
1/2 cup hot water
1/4 cup brandy (optional)

Melt all together and pour over the pudding as it comes out of the oven.

What is limoncello and how to make it yourself

Limoncello, icy cold and served in a delicate glass, is Italy personified: sunny as the Amalfi Coast, sweet as tiramisu with the tartness of lemon and the perfect exclamation point to an alfresco meal.

The liqueur can be bought in a store but do as the Italians do and make your own. The "classic" recipe has as many variations as spaghetti sauce. This one from multiple sources including Food and Wine and Dream Wedding came to my attention via Italy Undiscovered: Food, Culture & Land of Le Marche.

Limoncello

10 medium to large lemons
1 liter grain alcohol 90°
1 1/2 cup sugar
2 cups water

Wash the lemons well and remove yellow zest with a peeler. Do not include any of the bitter white part.

Mince peels and place in an air-tight jar. Add the alcohol, seal and date.

After 15 days, dissolve the sugar in a pot with the water, heating slowly. Remove from heat and let it cool to room temperature.

When sugar syrup is cool, mix it with the infused alcohol which should change in color from clear yellow to a cloudy yellow.

 Twice filter the combined liquids through a cotton cloth into an air-tight jar. Transfer to a bottle, seal tightly and store in the freezer.

Alla salute.

Pork and Mango, a Sandwich for Success

Peter Island Resort on Peter Island in the British Virgin Islands is on many people's list - along with Conde Nast Traveler - as one of the best places in the world to stay.

It's also a very good place to eat, thanks in part to Executive Chef Lisa Sellers.

Here's her recipe for pulled pork which she pairs with grilled mango for a memorable sandwich.

Peter Island Pulled Pork for Pork and Grilled Mango Sandwich

1 Pork butt
2 1/2 TBS paprika
2 TBS salt
2 TBS garlic powder
2 TBS black pepper
1 TBS onion powder
1 TBS cayenne powder
1 TBS dried oregano
1 TBS Thyme
1 TBS basil

Combine all ingredients and rub onto the pork butt. Place it fat side up on a roasting rack in a pan and cover with aluminum foil.

Bake in a 325-degree oven for 3-4 hours. Remove the foil and bake for another hour until pork is tender and pulls away easily with a fork.

Serve with grilled mango slices alone or as a sandwich.

By all means pair with bubbly the way they do on Peter Island.

Savor the flavors of South Carolina with Watermelon Margaritas

South Carolina has a recently revised culinary site, www.savorsouthcarolina.com, that includes recipes like this one which we chose to take advantage of summer's produce and to sip to ward off the heat. The recipe comes from "Lee Bros, Simple Fresh Southern," by Matt and Ted Lee with photo by Bob Fink.

Watermelon Margaritas

Serves 8

4 lbs seedless watermelon
8 1-inch-long strips lime peel
Kosher salt
16 oz. (2 cups) fresh lime juice (from about 16 small limes)
16 oz. (2 cups) tequila blanco (silver tequila)
8 oz. (1 cup) Triple Sec, Cointreau or other orange liqueur

Cut away the rind, chop the seedless flesh into chunks and liquefy  - in small batches if necessary - in a food processor or blender. You should have about one quart of watermelon juice.

Note: If you let it sit, the watermelon juice separates into a thick red pulp and a clearer liquid. To insure the pulp gives the drink a tongue-satisfying body, whisk the juice thoroughly before pouring it into the shaker.

For each cocktail, salt the rim of an 8-ounce glass by first smearing it with a piece of lime peel then dipping into a saucer of kosher salt. Fill a cocktail shaker with ice, add 4 ounces of tequila and 1 oz. of orange liqueur. Shake vigorously and strain into the glass. Garnish with lime peel.

Variation: Watermelon Lime Cooler. For the non-drinkers, omit the alcohol, pour the watermelon juice over ice and add a splash of seltzer.

The Shores' Dark Chocolate Ganache and Friends

 Azure at The Shores

Our wine dinner at Azure in The Shores Resort & Spa, Daytona Beach Shores, Florida, presented superbly simple grilled courses perfect to a hot summer evening. Dessert, however, was an incredibly complicated, multi-part creation that sounded doomed to failure but tasted divine.

Alas, I have no photo and it's still a mystery how these disparate parts came together, but Chef Michael Archer's talented team turned out a tour de force of flavors that somehow worked and ended the meal with an indelibly sweet memory.

The title's a marathon, the calorie and carb levels are off the charts and the preparation of so many parts might be tedious but believe me, the result is worth it. If the parts are too daunting, the ganache and the frozen custard will sufficiently wow your guests.

Dark Chocolate Ganache, Mint & White Chocolate Frozen Custard, Hazelnut Toffee, Butter Cookie, Citrus Foam

Dark Chocolate Ganache
2 lbs. dark chocolate coins
8 oz. heavy cream

Bring cream to a boil, pour over chocolate coins and mix until smooth.
Line a small terrine dish with plastic film, pour mixture in and chill until solid. Cut as desired.

Mint & White Chocolate Frozen Custard
2 qts. heavy cream
1 cup Creme de Menthe
3 oz. fresh mint, chopped
2 egg yolks
2 oz. granulated sugar
1/2 cup white chocolate, melted
2 oz. peppermint candies, crushed

In a large saucepan heat creme de menthe until it reduces to a syrup. Add cream and mint and scald.

In a large mixing bowl, combine egg yolks and sugar. Temper in the cream until finally incorporated.

Return egg and cream mixture to saucepan and cook on low heat, stirring constantly, until thick. Remove from heat and cool overnight.

Pour custard into a running ice cream maker and run for 30 minutes. In the last five minutes drizzle in white chocolate and crushed peppermint candies. Allow to set up overnight in freezer before serving.

Hazelnut Toffee
1/2 cup granulated sugar
1/2 cup butter
1 1/2 cups chopped hazelnuts
2 TBS light corn syrup

In a small saucepan pver medium heat combine sugar, butter, hazelnuts and syrup. Bring to a boil, stirring to blend as the butter melts. Heat mixture to 250-260 degrees.

Pour mixture into a greased baking sheet and cool. Crumble for service.

Citrus Foam
1/2 cup orange juice
1/2 cup grapefruit juice
1 egg white

Combine all ingredients and beat with a hand blender until a foam forms on top. Scoop foam onto dish.

Butter Cookies
1 lb. 8 oz. butter, soft
6 oz. confectioners sugar
12 oz. granulated sugar
6 eggs
2 tsp. vanilla extract
2 lbs 4 oz. cake flour

Preheat oven to 375 degrees.
Using stand mixer, cream butter and granulated sugar until flufy. Add confectioners sugar and continue mixing.

Add eggs one at a time until incorporated. Add vanilla extract and continue mixing.

Add flour until completely combined.

Place cookie dough into a piping bag with a plain tube tip. Pipe quarter-size onto a greased baking sheet. Bake for 5-10 minutes.

To serve, place small slice of ganache on a plate and add a scoop of the frozen custard. Sprinkle around toffee, topping the ganache with a dab of foam and adding a cookie.

Paired nicely with Benziger Cabernet Sauvignon.

Grilled Swordfish with Blood Orange and Thai Basil Salad and Roasted Summer Vegetable Couscous

The main course of June's Wine Dinner in Azure at The Shores Resort & Spa, Daytona Beach Shores, FL, was a grilled swordfish steak that proved the finest ingredients cooked simply are always best.  Especially for a hot weather meal.

We gave kudos to Executive Chef Michael Archer and your guests will give kudos to you when you serve this simply smashing entree.

Grilled Swordfish with Blood Orange and Thai Basil Salad
 Four servings

4 7-oz swordfish steaks
2 TBS olive oil
3 blood oranges, peeled and sectioned
3 oz. Merlot
1/2 small red onion, julienned
1 oz. Thai basil (do not substitute Italian basil, the taste is very different), chiffonade
Salt and pepper to taste

Season swordfish steaks with salt and pepper and rub with 1 TBS of the olive oil. Grill to desired doneness (Remember, the fish is aleady dead!).

Pile Thai basil leaves together and slice into strips (that's chiffonade).

Combine blood orange sections, red onion and Thai basil. Toss with Merlot and remaining olive oil. Season with salt and pepper.

Roasted Summer Vegetable Couscous
6 qts. water
2 cups Israeli couscous (again, don't substitute another kind of couscous)
2 ears of corn, grilled, kernels removed
1 zucchini, small dice
2 carrots, peeled, small dice
1 yellow squash, small dice
2 red bell peppers, small dice
2 TBS. olive oil
Salt and pepper

Add water to large pot and bring to a boil. Add couscous and cook until al dente. Strain couscous and hold for later.

Combine zucchini, carrots, yellow squash and red bell pepper in a bowl and toss with olive oil and salt and pepper to taste. Spread vegetables onto a baking sheet and roast in a 350-degree oven for seven minutes.

In a large saute pan, heat remaining olive oil and add corn and roasted vegetables. Saute for one minute and add couscous. Saute together until couscous is heated through. Season to taste with salt and pepper.

To serve: Nestle swordfish steaks with couscous, top with blood orange salad and serve.

Pair with Benziger Merlot.

To read my report on The Shores Resort & Spa, go to www.travelonthelevel.blogspot.com, the July 11 post.

Peach and Fennel Brochette a la The Shores

Wine dinners can be a whole lot of nothing or memorable.

A recent wine dinner at Azure, the restaurant at The Shores Resort & Spa in Daytona Beach Shores, Florida, hit the memorable class from the arrival of a huge puff of Rosemary Bread and the Grilled Fennel & Peach Brochette with Benziger Sauvignon Blanc to the finale of Dark Chocolate Ganache, Mint & White Chocolate Frozen Custard, Hazelnut Toffee, Butter Cookie and Citrus Foam with Benziger Cabernet Sauvignon.

Executive Chef Michael Archer was generous and shared recipes with us so you can have a memorable grilled summer feast. I'll be posting them weekly. Let's start with Grilled Fennel & Peach Brochette, a surprisingly good combination of flavors.

The Shores' Grilled Fennel & Peach Brochette

2 fennel bulbs, well trimmed
4 peaches, peeled
2 cups sauvignon blanc
2 oz. olive oil
1 tsp. garlic, minced
1 TBS. salt
1 tsp. cracked black pepper

Combine sauvignon blanc, oil, garlic, salt and pepper in a medium mixing bowl and hold as marinade.
Cut the fennel into quarters and remove the rot core. Cut the remaining fennel into roughly 1 1/2-inch pieces and add to marinade.
Remove pits from peaches and cut into quarters.
Place fennel and peaches, alternating, onto skewers (if wooden, soak overnight)
Grill brochettes until fennel is soft. Drizzle with the marinade and serve.

This paired nicely with a Benziger Sauvignon Blanc.

To read more about The Shores Resort & Spa and their wine dinners, go to my other blog, Travel on the Level.

NOTE: Next week, Char-Grilled Atlantic Swordfish with Blood Orange and Thai Basil Salas and Roasted Summer Vegetable Couscous.

Texas Hill Country Strawberry Dessert Pizza

You don't have to be patriotic to appreciate this colorful dessert featured on the Texas Hill Country Facebook page.

Texas Hill Country Strawberry Dessert Pizza

1 - 16 oz package refrigerated cookie dough
2 - 8 oz package cream cheese, softened
2/3  cup sugar
1 - 16 oz container fresh strawberries, halved
1 - 13 oz container strawberry glaze (I use Marzetti's)

Preheat oven to 350 degrees. Cut cookie dough into 1/4 inch slices and arrange on a lightly greased 14 - 15 inch pizza pan. You can also layer foil over the pizza pan for easy cookie removal. Press the cookie dough pieces together to form a pizza crust. Bake in a 350 degree oven for 15-18 minutes or until the cookie dough is cooked and golden brown. Let cookie crust cool completely.

Beat cream cheese and sugar together until smooth and creamy. Spread cream cheese mixture over cooled crust to within 1/2-inch from the cookie edge. Spread the strawberry glaze over the cream cheese mixture and top with strawberry halves. Serve immediately. Or, cover and refrigerate until ready to serve. Store leftovers in refrigerator.

Leftovers? You've gotta be kidding.

Morton's Red Velvet

Judging from your response to the Cunard Gin cocktails, everyone out there is thirsty so here's another drink recipe.

It's from Morton's, the steakhouse people, and is available at special times during the year, notably Valentines and Mother's Days. Here's the recipe so you can sip it any time.

The Red Velvet

2 oz. Lindeman's Raspberry Lambic
4 oz. Prosecco
.5 oz. chambord
1 raspberry
1 lemon peel

In a mixing glass stir in liquid ingredients with 2 ounces of ice for 5 seconds. Strain into a champagne flute. Squeeze lemon peel over glass and garnish with a fresh raspberry on a pick. And yes, the drink should have a foam cap.

The Cunard Queens' new Bombay Gin cocktails

No one celebrates anniversaries, weddings or birthdays quite like the Brits, especially the royals. Right behind them in pomp and partying are the very British Cunard liners. And when the anniversaries include the 250th anniversary of Bombay Sapphire Gin, the blue bottle with Queen Victoria on the label, well, get out the jiggers, muddlers and glasses and whip up three royally inspired cocktails.

Sapphire English Tea (left in the photo) is a nod to that venerable English institution. The Middleton Fizz (center) is in honor of the newest royal bride and the Queen's Bouquet (right) is an homage to the myrtle traditionally included in royal wedding bouquets since the marriage of Queen Victoria in 1840.

Sapphire English Tea

1.5 oz. BOMBAY SAPPHIRE Gin
½ oz. Earl Grey-infused honey syrup
Dash of angostura bitters
Orange zest
Muddle orange zest and stir all with ice in a Boston glass.  If surrounded by those who think it's too early for adult beverages, serve over one large ice cube in a tea cup.  Garnish with a wedge of lemon on the saucer.

The Queen's Bouquet

1.5 oz. BOMBAY SAPPHIRE gin
4 mint leaves
3 basil leaves
4 blackberries
½ oz. honey syrup
Muddle all and build/stir through with cracked ice in a stemmed rocks glass.  Garnish with a blackberry and sprig of basil.

The Middleton Fizz

1.5 oz. BOMBAY SAPPHIRE gin
¼ oz BENEDICTINE® liqueur
1 tsp. sugar substitute
½ oz. fresh lime juice
4 blueberries
3 raspberries
Shake all with ice and serve in a Collins glass over ice and top with Prosecco.  Garnish with assorted berries and mint sprig.


To the queens, ruling or sailing, past and present.

Easy Summer Salsa

Jorge Sierra, chef at Velas Vallarta's Andrea, whips up a Pico de Gallo Salsa perfect for your summer's nachos, tortillas and quesadillas. Just in case you can't make it to the Puerto Vallarta, Mexico resort in person, here's the recipe.

Velas Vallarta Pico de Gallo Salsa

7 tomatoes
1/2 large white onion
4 tsp. cilantro
2 serrano chiles
1 oz olive oil
1 oz. lime juice
salt
ground black pepper

Dice the tomatoes, onion, cilantro and chiles. Mix with the olive oil and lime juice. Season with salt and pepper to taste.


Si, no-sweat easy.

Risotto with asparagus and pink sparkling wine peppery mussels

Imago, the Hotel Hassler Roma's Michelin-starred restaurant, has a new menu for spring. Chef Francesco Apreda is celebrating by sharing this fresh as spring recipe.

Imago's Risotto with Asparagus and Pink Sparkling Wine Peppery Mussels

4 1/3 cups Vialone Nano rice
6 1/2 TBS shallots, chopped
1 clove garlic
2 pounds mussels
1 bunch of asparagus
1 3/4 cups pink sparkling wine
6 1/2 TBS butter
1/4 cup grated pecorino cheese
Wild fennel
Salt, pepper and extra-virgin olive oil

Clean the mussels and steam in a lidded pot with garlic, a drizzle of olive oil, 1/4 cup of sparkling pink wine and a generous amount of pepper. As soon as they open, drain and filter the cooking liquid, keeping it to be used later.       
                          
Blanch the asparagus in salted water and then cool down immediately in water with ice. Cut and keep the tips of the asparagus aside for garnish. Cut half of the asparagus stalks into small pieces. Puree the other half in a blender.     

Brown the shallots in a pan with half of the butter and a drizzle of extra-virgin olive oil. Once wilted, add the rice and toast it with the remaining sparkling wine. Continue to cook, slowly adding the reserved mussel cooking liquid along with an equal amount of water. When the rice is half-way done (when half of the liquid has been absorbed), add the chopped asparagus. When the rice is almost done, add the asparagus puree and soon after the shelled mussels. Remove the rice from heat and let stand for two minutes.  
             
Add the remaining butter, grated pecorino cheese and minced wild fennel.             

Sauté asparagus tips with oil, salt and a light sprinkle of pepper. Place over the risotto.

Serve and garner some stars of your own.

Bhindi Masala - Airplane food you'll love

The chefs for South African Airways produced an okra dish so good not only did a cookbook author want seconds, she wanted the recipe.

 Marsha Dean Phelts, author of American Beach Cookbook, was flying to Dakkar when she was served this okra dish. She told me about it, I asked Elizabeth Ninomiya, director of marketing communications for South African Air, and she began running down the recipe.

Here's the recipe for this spicy dish.

Bhindi Masala

8-9 oz. small okra pods, sliced in 1/inch sections
1 TBS  Red chili powder
1 TBS Turmeric powder
1 TBS green chilies, chopped
1/2 cup tomatoes, chopped
1 TBS Cumin seed
2 tsp. Black mustard seeds
1/3 cup or less  Vegetable oil for frying okra
1 tsp Kosher salt
1/4 cup (scant) Vegetable oil, for seasoning
1/2 cup (generous) chopped onions

Heat oil in a wok. When hot, toss in the cumin and mustard seeds. Allow to splutter.
Once it stops spluttering, add green chili and onions. Stir fry on medium heat until browned. Remove from heat and save.
Pour frying oil into the same wok, add the chopped okra and stir-fry for a few minutes until cooked and aromatic. This way the okra will not split while cooking and the dish turns out very tasty.
Once fried and lightly browned remove okra from the wok.
Add sauteed onion mixture back into the wok and toss in the fried okra. Mix well to combine and allow to cook for a minute on medium heat.
Now toss in the Masala (dry spice) powders , mix well and allow to cook for 5 minutes.
Adding oil if necessary, mix in the chopped tomatoes and cover the wok. Allow the flavors to blend well and the tomato to cook until softened, about 7 minutes.
Uncover, add salt and mix well. Cook for 2 minutes on medium heat.
Serve over rice.

Traditional Indian Curry Fiji Style

Chef Faiyaz at Fiji Hideaway Resort and Spa on Viti Levu's Coral Coast demonstrated the art of making curry to a group of travel writers and photographers from the Freelance Council of the Society of American Travel Writers.

I missed the demonstration but not the curry which was wonderful. Too wonderful not to share the recipe, so Bula! Go out and try it.

Traditional Indian Curry Fiji Style

1 1/8  pound meat - chicken, beef, pork, lamb fish - in one-inch cubes
1 onion, julienned
* curry leaves
 1/3 cup chopped garlic
1 generous TBS chopped ginger
1/4 cup chopped tomatoes
2 TBS cumin seeds
1 TBS fenugreek
4 TBS masala
2 TBS turmeric
1 3/4 TBS fresh chili, chopped
1 1/3 TBS cooking oil
1 TBS water
Dash of lemon juice, salt to taste
fresh coriander, chopped

* Look for fresh curry leaves at an Indian market or on line. Do not substitute basil leaves; better to omit altogether.

Heat oil in cooking pot, add onion, curry leaves, cumin seed, fenugreek, sauteing until lightly browned. Add garlic, ginger, tomatoes, chili, masala and turmeric and cook for 2 minutes on medium heat.

Add meat and cook for 3 minutes, add water and cook for 5-10 minutes. Season with salt.

Add lemon juice, turn off the heat and add coriander leaves to taste.

Serve with rice or roti.

Brioche and bananas - a Mother's Day treat

Our dine-about-the-world correspondent Kristi Casey Sanders passed along a recipe for Brioche French Toast with Bananas Foster that will start Mom's special day with a Wow! This can't miss dish combines the best of breakfast and dessert and comes from the cookbook, Don Strange of Texas: His Life and Recipes by Frances Strange, the late foodster's widow.

Brioche French Toast with Bananas Foster

1 cup whole milk
1 cup whipping cream
4 eggs
1 tsp. ground cinnamon
1/2 tsp. freshly ground nutmeg
butter
8 slices day-old brioche, each 5/8-inch thick
Bananas Foster (recipe follows)
Sweetened whipped cream
Cinnamon or nutmeg for garnish
Mint sprigs for garnish

To make the French toast, combine the milk, eggs, cream, cinnamon and nutmeg in a medium bowl; whisk until eggs are well beaten and the batter is smooth.

Melt some butter on a flat griddle over medium heat. Dip the brioche slices in the egg batter, coating both sides, allowing excess batter to drip off. Place battered bread on griddle. Don't let the slices touch one another so cook in batches if necessary.

Cook until golden brown, turning once, about 2 minutes per side. Keep hot in a warm oven until ready to assemble and serve.

Bananas Foster

1/3 cup firmly packed light brown sugar
1 tsp. ground cinnamon
4 TBS. unsalted butter
1/2 cup banana flavored liqueur
1/2 cup dark rum
4 bananas, peeled and cut into 1/2-inch slices

In a small bowl combine brown sugar and cinnamon with a fork and set aside. µelt butter in a 12-inch skillet over medium heat. Add cinnamon and sugar mixture and stir until sugar dissolves. Add banana liqueur and 1/4 cup of the rum. Cook, stirring, until syrupy and thickened, about 5 minutes.

Add banana slices and lightly coat with the syrup. Add the rum and, swirl the pan and tip it toward the flame to unite or, if using an electric range, light the rum with a long match. Swirl the pan, basting bananas with the sauce, until flame subsides. Remove pan from heat, set aside and keep warm.

To serve, stack slices of French toast on each serving plate. Place banana slices on each serving and drizzle some of the pan sauce over the top. Add a generous dollop of the whipped cream, sprinkle with cinnamon or nutmeg and add a mint sprig.

Kokoda: the perfect fish opener from Fiji

Fiji Hideaway Resort & Spa on Viti Levu's famed Coral Coast is an ideal getaway in the South Pacific.

Head chef Faiyaz, comes from a family of Indian chefs and worked his way from dishwasher to chef in a year. One taste of his Indian-Fijian cuisine explains it all.

Here's the recipe for Kokoda, the Indian-Fijian version of ceviche.

Fiji Hideaway Resort & Spa Kokoda

1 generous pound of Walu fillet (Spanish mackerel or any soft white fish can be substituted)
2/3 cup (scant) lemon juice
1/2 onion, diced
1/4 tsp. chilli, diced
3/4 cup (generous) coconut milk
1 medium tomato, diced
1 TBS. capsicum, chopped
1 tsp. coriander, chopped
3 tsp. spring onion, chopped
salt and pepper to taste.

Cut fish into half-inch cubes. Pour lemon juice over, mix and leave to marinate 2 hours at room temperature or until cooked through. Drain lemon juice, rinse fish and combine with coconut milk and vegetables. Season to taste and serve cold.

El Tovar cheesy biscuits

Staff at our national parks are preparing for summer's onslaught of visitors and their appetites for adventure, stunning scenery, new experiences and delicious food.

The chefs at El Tovar, the signature lodge at the Grand Canyon, know just how hungry a day of exploring can make a traveler. These cheesy biscuits sound like just the thing to fill in all of the corners and to give taste buds a new treat.

El Tovar Cheesy Biscuits

Yield 25

10 oz. all-purpose flour
1 TBS. baking powder
1/8 TBS. baking soda
2 1/2 TBS. sugar
1/4 TBS. granulated garlic
1/4 TBS. fresh garlic, chopped
1 1/2 cups shredded cheddar cheese
1 TBS. dried chives
5 oz. salted butter
3/4 cup buttermilk

Mix dry ingredients together. Cut in butter to pea size. Add buttermilk and mix until just blended. Roll out to 1.4-inch to 1/2-inch thickness. Cut with 2-inch cutter.

Bake at 325 degrees for 12 to 14 minutes. Brush with garlic butter.

Serve and watch disappear.