Raspberry Lemonade Sangria

INGREDIENTS

1 can of frozen lemonade concentrate
1 can of lemon lime soda
1 bottle white zinfandel
1/4 cup orange liqueur
1 cup fresh raspberries
2 lemons thinly sliced

1.  Add all ingredients into a large pitcher, mix well, and chill in a refrigerator for a few hours.

2.  Drink.

Chocolate Cheesecake (Tofu) Pie

INGREDIENTS:

Crust
2 packs graham crackers
1 1/2 sticks butter, unsalted and melted

Filling
16 oz dark chocolate pieces
1 oz espresso
2 oz dark rum
4 tablespoons butter, unsalted and melted

16 oz tofu, soft and drained
1 tablespoon honey
pinch of salt

1.  Preheat oven to 200 degrees F.  Grind graham crackers in a food processor, then transfer to a medium bowl.  Add the melted butter, and stir well combined.  Press mix into a 9 1/2 inch pie pan and bake in the oven, about 10 - 15 minutes.  While pie crust is baking, prepare the filling.

2.  Into a double boiler, melt the chocolate pieces, add the espresso, dark rum, and butter until smooth.  Transfer chocolate mixture into a large blender and add the tofu, honey and pinch of salt.  Blend on high until smooth and creamy.

3.  Remove pie from oven and pour the chocolate tofu mixture into it.  Use a spatula to spread the chocolate mixture evenly.  Allow pie to set up until it reaches room temperature, about 2 - 3 hours, and then refrigerate.

Peach Lime Sangria

INGREDIENTS

1+ cups simple syrup
16 oz fresh or frozen peaches
8 oz peach schnapps
1 tablespoon lime juice
8 oz fresh raspberries
1 lime, thinly sliced
1 bottle Moscato
club soda

1.  To make the simple syrup, heat one cup of water and one cup of sugar to almost boiling or until the sugar has dissolved into solution.  Set aside to cool down to room temperature.

2.  Pour cooled simple syrup into a blender, add peaches and blend until smooth.  Transfer to a large pitcher, add the peach schnapps, lime juice, raspberries and lime slices.  Chill until ready to serve.

3.  When ready to serve, add moscato to peach mixture and stir until blended.  Add a few peach slices and raspberries into a wine glass, fill half way with club soda, top off with chilled peach mixture.  Enjoy!

Greek Salad

INGREDIENTS:

1 cup of fresh purslane leaves
2 heirloom tomatoes, thickly sliced and quartered
1 cucumber, peeled, halved lengthwise, thickly sliced and quartered
1/2 red onion, peeled, thinly sliced and quartered
2 tablespoons chopped fresh parsley

3 tablespoons olive oil
1 tablespoon red wine vinegar
1 pinch dried oregano

6 oz feta cheese, crumbled
1 cup kalamata olives, pitted and halved
salt and pepper to taste

1.  In a medium bowl combine the purslane, tomatoes, cucumber, onion and parsley.

2. In a small bowl combine the olive oil, vinegar, oregano, salt and pepper.  Mix well and drizzle over the salad.

3.  Serve the salad and top with crumbled feta and olives.

Crostini, Greek Style

INGREDIENTS:

1/2 loaf french bread

1/2 cup olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried oregano

4 oz goat cheese, crumbled
1 can artichoke hearts, chopped
20 cherry tomatoes, quartered
4 oz feta cheese, crumbled

1.  Pre-heat oven to 350 degrees.

2.  Cut the loaf of french bread into 1 inch thick pieces.  By making the cuts vertical you increase the length of the piece.  Set slices aside on a baking pan.

3.  In a bowl, combine the olive oil, salt, pepper and oregano.

4.  Slather each side of the french bread pieces with the olive oil.  Bake for five minutes.  Remove the pan from the oven, turn the slices over and add the goat cheese, artichoke hearts, tomatoes and feta.  Bake for 15 more minutes.

This crostini uses goat and feta cheeses, so do not over bake to get the crumbled cheese to melt or you might burn the bread.  The cheeses will come out of the oven hot and very soft.

Peach Sangria

INGREDIENTS:

1 bottle of White Moscato, chilled
1 cup brandy
1 cup peach schnapps
2 ripe peaches, pitted and sliced
1 15 oz can of pineapple chunks in juice
2 cups of fresh raspberries
4 cups of lemon-lime soda

1.  Combine Moscato, brandy, schnapps, peaches, pineapple chunks, and raspberries into a large pitcher.  Refrigerate for a few hours.

2.  Just before serving, stir in the lemon-lime sodas.

Blue Corn Blueberry Muffins with Blueberry Cream Cheese Spread

INGREDIENTS:



Muffins
1 1/4 cup whole milk
1 tablespoon vinegar or apple cider vinegar

3/4 sugar
1/2 cup unsalted butter, softened
2 eggs
1 egg yolk
1 tablespoon freshly grated lemon zest

1 1/2 cups rice flour
1 cup blue corn cornmeal (gluten free)
4 teaspoons baking powder
1/2 teaspoon salt

1 cup blueberries
Raw cane sugar


Blueberry Spread
Two 8 oz packages of cream cheese
1/2 cup blueberry preserves



1.  Preheat oven to 400 degrees F.  Line cupcake tins with paper cups.

2.  In a small bowl, stir together the milk and vinegar.  Set aside for 5 minutes to sour.

3.  In a large mixing bowl, on medium speed, beat together the butter and sugar until creamy.  Add the eggs, egg yolk, soured milk, and lemon zest and beat together until smooth.

4.  Gradually add in the flour mixture until well blended.  Fold in the blueberries.

5.  Fill cupcake tins 3/4 full with the muffin batter, and then top off with a sprinkle of raw cane sugar.  Bake in a preheated oven for 19 minutes, or until a toothpick inserted into the center comes out clean.

To prepare the spread, in a large mixing bowl, on medium speed, beat the cream cheese until light and fluffy.  Add the blueberry preserves, and stir for 1 minute.  Scoop mixture into several small containers.  Make a hole in the center and fill with blueberry preserves.  Store the containers in the fridge until needed.

Dark & Stormy

INGREDIENTS:

2 shots Cruzan Black Strap rum
3 shots Reeds Ginger Beer
lime

1.  Fill a libation glass with ice, and then squeeze 1/4 wedge lime juice over the ice.  Add the rum and ginger beer.  Garnish with a wedge of lime.  Enjoy!

Balsamic Caprese Pasta Salad

INGREDIENTS:

1 tablespoon balsamic vinegar
3 tablespoons olive oil
salt and pepper to taste

1 cup orzo pasta
10 cherry tomatoes, quartered
10 mini-mozzarella balls, quartered
1/2 cup fresh basil, cut into strips
1 cup pine nuts, toasted

Balsamic Vinaigrette

Mix together the balsamic vinegar, olive oil, salt and pepper.  Set aside.

Caprese Pasta Salad

1.  Cook the orzo in salted water until al dente, and then drain.  Add the tomatoes, pine nuts, basil, and stir.  Add the balsamic vinaigrette.  Add the mozzarella, stir and serve.