The Poptail

As you are still enjoying the last days of summer, beat the heat with a Poptail, where summer’s two favorites, the popsicle and the frosty drink, combine. Next time you entertain try serving up one these summer time favorites with an adult twist.

RECIPE: Mojito Pops
Adapted from Erin Cooks

• 1 1/2 cups Lime Juice, freshly squeezed
• 2 1/2 cups Club Soda
• 1 cup Water
• 1/3 cup Mint Leaves
• 1 Lemon, peeled and cut in wedges
• 3 Limes, peeled and cut into wedges
• 1 1/2 cups Sugar
• 4 Tbs Light Rum

1. Combine the lime juice, club soda, and water into a pitcher and set aside while you peel and cut up lemon and limes.
2. To the pitcher add mint, lemon & lime wedges, sugar, and rum. Muddle all of the ingredients together with a muddler or wooden spoon.
3. Remove the lemon & lime wedges and pour mixture into popsicle molds, distributing the mint evenly. Insert the sticks. Freeze for at least 12 hours.
4. Let stand at room temperature for about 5 minutes before removing the sticks from the molds.

RECIPE: Margarita Pops
Adapted from Bon Appetit, March 2003

• 1/2 cup Tequila
• 6 TBS Lime Juice, freshly squeezed
• 1/4 cup coarse Kosher Salt
• 6 frozen lime-flavored ice pops or fruit bars, unwrapped

1. Mix together tequila and lime juice in a small pitcher.
2. Put the coarse salt in a small bowl.
3. Place all ice pops into a deep bowl with the sticks going up or place 1 pop in each of 6 glasses.
4. Pour tequila- lime juice mixture over ice pops.
5. Lightly dip 1 edge of each ice pop into coarse salt and serve.

For more entertaining tips and recipes from Zareen, visit her blog Cooking With Z.

Mini-Desserts

Desserts served in shot glasses are so cute and a really fun way to present dessert at a gathering this summer. They are easy to pick up, single servings and are perfect for those who just want a little taste of something sweet or who want to try a couple different items. You can make some simple desserts, fill them in shot glasses, and store them on a tray in the fridge until you are ready to serve them.

You can fill the shot glasses with whatever creative concoction you come up with, like mousse, mini strawberry shortcakes, etc. Here are a couple ideas to get you started. This quick fool recipe is so simple to make. You can make a few different versions using different fruits and fill up your shot glasses. A few weeks ago, I posted a recipe for Peanut Butter & Chocolate Parfaits which would be fantastic layered in these little glasses.

RECIPE: Mango-Blueberry Fool
Adapted from Gourmet, June 2008

Ingredients:

• 1 ripe Mango, pitted, peeled & cut up
• 1/4 cup Sugar
• 2 tbs Lime Juice, freshly squeezed
• 1 cup Heavy Cream
• 1 1/2 cups Blueberries
• 1 Lime, zested

Directions:

1. In a blender puree the mango, sugar and lime juice with a pinch of salt until smooth.
2. Blend in the cream until mixture is thick.
3. In a bowl, gently fold the blueberries into the mango mixture.
4. Fill the shot glasses and garnish each with some lime zest and blueberries.
5. Chill until ready to serve.

RECIPE: Easy Strawberry Shortcakes

Ingredients:

• Pound Cake
• Strawberries, cut up
• 1 tbs Sugar
• 1 Lemon, juiced
• 2 cups Heavy Cream
• 1 tsp Vanilla Extract

Directions:

1. Combine strawberries with a little sugar and lemon juice. Set aside to rest.
2. Cut up pound cake into cubes that will fit inside the shot glasses.
3. Whip heavy cream until it thickens. Add in sugar and vanilla, whip until soft peaks form.
4. In each shot glass layer pound cake, strawberry mixture and then whipped cream.
5. Top with a piece or two of cut up strawberry.

For more recipes and entertaining tips from Zareen, please visit her blog Cooking with Z.

Cool Down with a Semi-Homemade Ice Cream Party!

No need to point out the obvious – it’s HOT out there! What better way to cool down than with an ice cream party. Kids are easy to please a few basic flavors, some cones, a variety of toppings and they are more than happy. For the adults, however, you can kick it up a little. Now I love homemade ice cream, but if you want to offer a few different varieties and have only 1 ice cream maker it can be very time consuming. There is a way to offer the variety and do it quickly, easily and deliciously with a semi-homemade offering. Buy a few pints of a high quality ice cream (like Hagan Daaz), soften it, stir in a few things to make it your own and re-freeze. Here are some ideas to get you started. It is really fun to experiment with your favorite combinations.

Recipe: Blueberry-Lime Vanilla
Ingredients:

• 2 cups fresh blueberries
• zest of 1 lime
• 2 Tbs granulated sugar
• softened vanilla ice cream

Directions:

In a bowl combine blueberries with lime and sugar. Slightly mash together, leaving many blueberries in tact. Mix in to softened ice cream and re-freeze until ready to serve.

Recipe: Mint Chocolate
adapted from Easy Entertaining with Michael Chiarello

Ingredients:

• 1/2 cup mint leaves, roughly chopped
• 1/4 cup sugar
• 2 Tbs water
• 1 pint chocolate ice cream, softened

Directions:

Grind together the mint and sugar using a mortar and pestle. Add in the water and mix well. Stir into the softened ice cream and re-freeze before serving.

Recipe: Chocolate Covered Strawberry

Ingredients:
8 oz. bittersweet chocolate, roughly chopped
8 oz. heavy cream
1 pint strawberry ice cream, softened

Directions:
Place chocolate in a heat proof medium sized bowl. Gently heat cream over a medium heat. When cream just starts to come to a boil, pour cream over the chocolate. Let sit a minute and then stir gently until chocolate is melted and mixture is smooth. Allow mixture to cool. Once cool, stir into strawberry ice cream and re-freeze until ready to serve.

For more recipes and entertaining tips from Zareen, visit her blog Cooking with Z.

Easy Greek Style Appetizer

I like appetizers that take a few simple items and can be quickly assembled. This way you can devote the majority of your prep time on setting up the main course. For the last few get togethers I have attended/thrown, I have been assembling this great appetizer. It is a hit, tasty and couldn’t be easier to put together.

Ingredients:

• 1 Cucumber, sliced
• 1 Red Onion, thinly sliced
• 1 cup Kalmata Olives, pitted
• 1 hunk Feta Cheese, sliced
• 1 package Mini Pita Pockets, slice in half
• 1 container store bought Hummus

Assembly:

1. Place the hummus in a bowl, sprinkle with little paprika and place in the middle of a large platter.
2. Surround the bowl with smaller bowls filled with the cucumber, red onion, olives and feta.
3. Scatter the pita around the platter.
4. To serve, each guest can fill their pocket with their choice of ingredients.

For more cooking and entertaining tips from Zareen, visit her blog Cooking With Z.

Refreshing Cucumber Cocktail

A couple years ago I discovered the Cucumber Mojito and then last year the Cucumber Margarita. Both drinks were so tasty and perfect for the summertime. It is something a little different, very refreshing and fun. So this weekend I went on a search for a different cucumber drink to serve as a cocktail at a bbq. I discovered the Cool as a Cucumber Cocktail.

Recipe: Cool as a Cucumber Cocktail
Adapted from Drink of the Week

• 8 oz. White Rum
• 4 oz. Cucumber-Cilantro Syrup (recipe below)
• Club Soda
• Frozen Cucumber Slices
• Lime Slices

1. In a pitcher combine cucumber-cilantro syrup and rum.
2. Fill a cocktail glass with ice a quarter to half way up.
3. Fill 2/3 of the way with the cucumber cocktail.
4. Top off with club soda.
5. Garnish with frozen cucumber and lime slices.

Cucumber-Cilantro Syrup

• 1/2 cup Cilantro
• 1/2 cup Granulated Sugar
• 1/2 cup Water
• 1 Lime, juiced
• 1/4 of a medium Cucumber, chopped

1. In a small saucepan bring the water to a boil, add in the sugar and 1/4 cup of the cilantro and stir to combine until sugar is dissolved. Set aside to cool.
2. Combine cooled syrup with lime juice, chopped cucumber and remaining cilantro in a blender until smooth.
3. Cover and refrigerate.

For more recipes and entertaining tips from Zareen visit her blog Cooking With Z.

Memorial Day Grilling – Kebabs

I am so happy to have grilling weather back. To me, it is one of the easiest ways to entertain. Put together a few salads (which can be made ahead of time) and throw your meat and maybe your veggies on the grill when guests arrive and you are all set to go. I’ve been making a lot of kebabs lately for their variety and ease. I marinate my meat, seafood and/or vegetables a day ahead and skewer them and place them back in the fridge before guests arrive. I recently served these shrimp and andouille sausage skewers and they were a huge hit. You can even make cute little grilled hot dog and tator tot skewers for the kids.

RECIPE: Shrimp and Sausage Kebabs with a Smoky Paprika Glaze

Ingredients:

• 3/4 cup olive oil
• 4 garlic cloves, minced
• 2 Tbs thyme, chopped
• 5 tsp smoked paprika
• 4 tsp Sherry wine vinegar
• 3/4 tsp kosher salt
• 1/2 tsp ground black pepper
• 1/2 tsp crushed red pepper flakes
• 1 lb. uncooked large shrimp, peeled & deveined
• 1 lb. andouille sausage, cut into 1″ long chunks
• 1 pint cherry tomatoes
• 1 red onion, cut into 2 layer wedges

Instructions:

1. In a medium sized bowl whisk together the first 8 ingredients and set aside.
2. Alternately thread shrimp, sausage chunks, tomatoes, and onion wedges on to the skewers.
3. Place the skewers on a rimmed baking sheet.
4. Cover and chill skewers and bowl of glaze.
5. Heat grill on medium-high heat. Brush skewers on both sides with the glaze. Grill until shrimp are cooked through, turning and brushing occasionally with more glaze. Cook for about 6 to 8 minutes.

* Kebabs can be assembled and stored in the refrigerator up to 6 hours ahead of time.

For more recipes and entertaining tips from Zareen visit her blog Cooking with Z.

Potluck – Black Bean Salad

With Memorial Day barbecues fast approaching I thought I’d share one of my favorite salads to make and share at a potluck BBQ table. Black Bean Salad. It can pull double duty, I have served it both as a side salad and as an appetizer with tortilla chips. It’s easy and quick to pull together and just plain tasty.

RECIPE: Black Bean Salad

Ingredients:

• 1 (15 oz) can Black Beans , rinsed and drained
• 1 (15 oz) can of Corn
• 1/2 cup chopped Red Onions
• 1 cup Cherry Tomatoes, quartered
• 1 Avocado, peeled, seeded & chopped
• 2 Jalapeno Peppers, seeded and minced
• 1/2 cup Cilantro, chopped
• 1 Lime, juiced
• 1 Tbsp Olive Oil
• 1/4 – 1/2 tsp Cumin, to taste
• 1/2 tsp Sugar
• Kosher Salt & freshly ground Black Pepper, to taste

Instructions:

1. In a large bowl combine black beans, corn, red onions, tomatoes, avocado, jalapeno, cilantro, lime juice and olive oil.
2. Add salt, pepper, cumin and sugar to taste and mix gently but well.
3. Refrigerate until ready to serve.

For more recipes and entertaining tips from Zareen, visit her blog Cooking With Z.

Drink turned dessert – Mint Julep Pineapple

The Kentucky Derby, Mother’s Day…. what a weekend!? Perfect excuses to entertain. Mint Julep’s are synonymous with the Kentucky Derby. They are a delicious blend of bourbon, mint and sugar over ice. Perfect for a warm afternoon. Here is a version perfect for the buffet table instead of the bar. It would be great to serve at a Kentucky Derby Party or a Mother’s Day lunch. It is made with bourbon so it is not very kid friendly. But the adults will love it!

Recipe: Mint Julep Pineapple
Adapted from Gourmet Magazine, May 2005

Ingredients:

• 3 Tbs Bourbon
• 1/4 cup finely chopped fresh Mint Leaves
• 2 Tbs Mint Leaves, whole (small)
• 1 Tbs Sugar
• 1 “Extra Sweet” medium Pineapple (about 2 lbs.), peeled & cored

Directions:

1. In a small bowl, mix together bourbon, chopped mint leaves and sugar. Set aside for about an hour.
2. Quarter Pineapple and cut into thick slices or bite-sized chunks.
3. Pour bourbon mixture through a strainer over pineapple and refrigerate for a few hours.
4. Gently mix in whole mint leaves and serve.

For more recipes and entertaining tips from Zareen, visit her blog Cooking With Z.

Easter Basket Cupcakes

This week I am deviating a bit from my norm. I just think these are so cute that I had to share. I had every intention of making one of these and snapping some pictures for you this morning but realized I didn’t have licorice or coconut like I thought I did. These cupcakes are so super easy to put together and would look absolutely adorable on a dessert table, buffet or at each child’s plate for Easter dinner or brunch.

Basically, you take a cupcake and cover the top with “Easter Grass” (green shredded coconut), bend a length of licorice as a a basket handle and top the grass with speckled eggs.

What you will need:

• Iced Cupcakes
• Shredded Coconut
• Green Food Coloring
• Red Licorice or another Gummy Candy that comes in strips
• Speckled Candy Eggs

Assembly:

1. First grab an iced cupcake either white or green icing. These can be your favorite recipe or store-bought.
2. Put a handful of shredded coconut in a zip lock bag. Add in a few drops of green food coloring, seal bag and shake to mix it together.
3. Scatter the coconut on top of the cupcake to look like Easter Grass.
4. Poke a hole with a wooden or metal skewer on each side of the top of the cupcake. Take a piece of licorice bend it in half and insert each end into the cupcake to form a basket handle.
5. Arrange 3 speckled candy coated chocolate eggs on top.

Enjoy!

For more recipes and entertaining tips from Zareen, visit her blog Cooking With Z.

Spring Brunch

I love brunch! There is just something so yummy about brunch. You get the best of both worlds – the savory and the sweet, the lunch and the breakfast. It may be the perfect meal. The springtime is a wonderful time to host a brunch as everyone is coming out of winter hibernation ready to socialize again. A great start to a beautiful Sunday. The food can be as simple or as elaborate as you like. Juice, Mimosas, Coffee, some breakfast pastries, fresh fruit and an egg dish or a quiche is really all you need. I personally have a small obsession with baked french toast. It is so easy to make and always delicious. Here is a great recipe to try one out.

RECIPE: Lemon Raspberry French Toast Strata
Adapted from Epicurious

• 1/2 cup Maple Syrup
• A loaf of unsliced country style bread, a day old and cut in 1″ cubes
• 1 pint Raspberries
• 6 Eggs
• 4 cups Whole Milk
• 1 tsp grated Orange Zest
• 1 tbs Grand Marnier or 1 tsp Vanilla Extract
• 1/4 tsp Cinnamon
• 1/4 tsp Kosher Salt

1. Preheat oven to 350 degrees.
2. Lightly grease a 9 x 13″ glass baking dish. Pour in maple syrup. Evenly distribute bread cubes and raspberries on top.
3. Whisk together eggs, milk, orange zest, Grand Marnier or vanilla extract, cinnamon and salt. Pour over bread and raspberries.
4. Bake in the oven about 45 minutes, until it is puffed and golden.
5. Cool for 5 minutes. Sprinkle with powdered sugar and serve with maple syrup or raspberry syrup.

This dish is equally good with blueberries instead of raspberries.

To read more recipes and entertaining tips from Zareen, visit her blog Cooking with Z.