recipes

I served two beverages at my Blue Hawaiian Baby Shower and both were a hit.

Blue Hawaiian Cocktail

This was a special assignment. I couldn’t trust the creation of this beverage to just anyone.

I put my Aunt in charge of mixing the Blue Hawaiian Cocktail for the punch bowl. Her seasoned palette and extensive knowledge of adult beverages (not to mention 35 years working as a Food Science Professor) was just what I needed. You “Go Girl”!

This recipe is really more like a martini. After too many trials (and one happy Aunt), it was decided that we would tone down the drink with the addition of 7-Up. After all, it was only 1:00pm on a hot July day and we didn’t want the guests to get hammered before 2:00pm. Regardless, the punch was a big hit (who doesn’t wanna drink a bright, blue beverage?!).

Here’s the recipe prior to the addition of the 7-up:

Blue Hawaiian Cocktail

Ingredients:

2 fluid ounces pineapple juice
1 fluid ounce blue curacao
1 1/2 fluid ounces coconut-flavored rum

Directions:

Pour the pineapple juice, curacao, and rum into a cocktail shaker over ice.
Cover, and shake until the outside of the shaker has frosted.
Strain into a chilled martini glass to serve.

Watermelon Thirst Quencher

Initially, I was following a recipe which proved to be too sweet for my liking so I reworked it. People loved this stuff and came back for more. I served it in a huge glass canister half submerged in ice with a ladle.

Note: Sneak over and give it a stir from time to time as it naturally separates the longer it sits.

Ingredients:

750ml watermelon chunks (blender full 1 inch below the rim)
Juice of 1 – 2 limes
2 1/2 – 5 tsps sugar
Ice
lime slices for garnish

Directions:

Cut watermelon into chunks
Fill blender up to 750 ml mark
Liquify
Add lime juice and sugar to taste depending on the sweetness of your watermelon
Stir to mix
Transfer to punch bowl add lime slices for garnish

Note: Ice can be added to the punch but I don’t like to do this as it dillutes the flavour. If you are adding ice, add more lime and sugar in the beginning to create a stronger flavour.

As you can tell, I was loving everything about my Baby Shower. I enjoyed the planning, the execution but mostly…I enjoyed seeing everyone having so much fun. All the guests and “worker bees” had a great time.

When it came time to plan the food, everyone pitched in. My Mom, Aunt, and Sister did the bulk of the work. Actually, I didn’t see much of my Sister at all, she’s the type of person that’s more comfortable “slaving away” in the kitchen then socializing. I know she ran things from behind the scenes.

I loved the food and; as is always the case, I wish I’d eaten MORE. Let’s face it, at 8 months preggo on a hot day I wasn’t into food. That’s about the time I realized “this thing” was coming out (one way or another) and I started to watch what I ate. Well, until the cake came out….ahhhhhh…the glorious cake.

Back to the menu, this is what we came up with. It was the perfect mix of “easy to prepare” verses “make ahead” verses “whip up on the spot”.

Spicy Cilantro Dip
Ingredients
1 (8 ounce) package cream cheese, softened
1 tablespoon sour cream
1 (7 ounce) can tomatillo salsa
1 teaspoon freshly ground black pepper
1 teaspoon celery salt (Note: I find this too salty and more than half the salt)
1/2 teaspoon ground cumin
2 teaspoons garlic powder
1 bunch fresh cilantro, chopped
1 tablespoon fresh lime juice

Directions
Combine cream cheese, sour cream, salsa, pepper, celery salt, cumin, garlic powder, cilantro and lime juice in a blender or food processor. Blend until smooth and creamy. Place in a serving bowl.

Recipe from: AMYKINS, Allrecipes.com (Amy’s Cilantro Cream Sauce)

Spice-Crusted Shrimp with Remoulade Sauce
Yield: 8 servings
(serving size: 6 shrimp and about 1 tablespoon sauce)
Ingredients

Sauce:
1/4 cup low-fat mayonnaise
1/4 cup plain fat-free yogurt
1 teaspoon grated lime rind
1 1/2 tablespoons fresh lime juice
1 teaspoon capers, chopped
Dash of ground red pepper

Shrimp:
2 teaspoons ground cumin
2 teaspoons paprika
1 teaspoon ground coriander
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon black pepper
48 large shrimp, peeled and deveined (about 1 1/2 pounds)
1 tablespoon olive oil, divided
Cilantro sprigs (optional)

Instructions
To prepare sauce, combine first 6 ingredients in a bowl; stir with a whisk.

To prepare shrimp, combine cumin, paprika, coriander, garlic powder, salt, and black pepper in a medium bowl. Add shrimp; toss well. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat; add half of shrimp. Cook 3 minutes on each side or until done. Remove shrimp; keep warm. Repeat procedure with remaining oil and shrimp. Serve shrimp with sauce. Garnish with cilantro, if desired.

Recipes from: David Bonom, Cooking Light, SEPTEMBER 2001

Hawaiian Chicken Skewers with Peanut Sauce

Ingredients
Peanut Sauce
1/2 cup water
1/3 cup rice vinegar
2 tbsp reduced-sodium soy sauce
1 tbsp sugar
4 cloves garlic; peeled
2 tsp arrowroot
1/4 tsp crushed red pepper flakes
2 oz chicken tenders
1 cup hot cooked brown rice
sprigs of fresh cilantro;

Instructions
Sauce:
In blender combine all ingredients for sauce. Blend until smooth.

Transfer to small saucepan. Heat over medium heat, stirring constantly until heated through and thickened. Do not boil. Cool.

Pour half of sauce into sealable plastic bag, setting remainder aside. Add chicken to bag. Seal and marinate in refrigerator for 1 to 2 hours.

Meanwhile, soak four 6-inch bamboo skewers in water, to prevent burning during cooking. Preheat broiler. Thread chicken tenders on skewers. Broil skewers close to heat, 1 to 2 minutes each side or until cooked through.

In small saucepan heat reserved sauce. Divide hot rice among 4 serving plates. Top with chicken. Drizzle with heated sauce, and serve extra sauce in a bowl. Garnish plates with sprigs of fresh cilantro, if
desired.

Recipe from: Richard Simmons Farewell to Fat Cookbook

Say Aloha to Blue Hawaiian Baby Shower Drinks

How do I Spell Success with this Menu….D-E-L-E-G-A-T-E.

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