Mojito Fruit Salad

So two things have been happening lately:
1. It’s hot as Hades here in Saint Louis.
2. I love sweets, but the idea of eating like a brownie when it’s killer hot makes me feel sick.

So I have a great recipe to share that can satisfy that desire for dessert, but still taste light, refreshing, and is great on a hot summer day! The recipe is below, using YumPrint, which I just discovered so you can see everything concisely at the bottom, but I’m going to walk you through it visually, as well!

fruit
First, you supreme a grapefruit. Do you even know what that means? I didn’t. I was trying to describe how to do what Jonathan did to that grapefruit in my recipe, and he was sitting next to me and told me, “You just supreme it.” I said, what? So I had to google it, and here is how to Supreme a Grapefruit. Basically, it is a method for taking apart a grapefruit such that you only have the delicious insides and none of the peel, pith, or membrane. I’m not even going to try to describe this. The link I posted does a much better job. 🙂 Maybe I’ll make Jonathan make a how-to video this weekend. So once you have supremed your grapefruit, you can squeeze any extra juice left in the membrane into the bowl.
Second, you peel and dice a pear and add it to the bowl. I like a small dice. You can see the size comparison in the picture above.

mint
Next, you take six mint leaves. These are straight from our garden, so super fresh! You just chop it up into little pieces. Nothing too fancy here. You could chiffonade it if you wanted to, but we didnt. Add that to the bowl.

agave
Next, measure 1 tablespoon of agave, and add it to the bowl.

shot
Next, pour a shot of rum. Because you should never pour less than a shot of a good rum. Measure a tablespoon out of your shot, and add it to the bowl.

mfsjonathan
Then, drink the rest of the shot. This part is really optional. You could have just measured out a tablespoon of rum to begin with, but where’s the fun in that? You’re the chef. You deserve it! You can also add all the rum to the salad for more of a boozy dessert.

mojitofruitsaladsingle
mojitofruitsaladplated
Finally, plate your adorable fruit salad into adorable bowls and enjoy. Or just eat it out of the bowl you started with and save dishes. Your choice. 🙂

Mojito Fruit Salad
Serves 4
A refreshing dessert using grapefruit, pears, mint, rum, and agave.
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Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
153 calories
32 g
0 g
0 g
2 g
0 g
253 g
11 g
15 g
0 g
0 g
Nutrition Facts
Serving Size
253g
Servings
4
Amount Per Serving
Calories 153
Calories from Fat 3
% Daily Value *
Total Fat 0g
1%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 11mg
0%
Total Carbohydrates 32g
11%
Dietary Fiber 8g
33%
Sugars 15g
Protein 2g
Vitamin A
29%
Vitamin C
72%
Calcium
35%
Iron
9%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 grapefruits
  2. 1 pear, peeled and diced
  3. 1 tbspn spiced rum
  4. 1 tbspn agave
  5. 6 mint leaves, chopped
Instructions
  1. Supreme the grapefruit, ensuring that there is no peel, pith or membrane and place in bowl. Squeeze any juice remaining in the peel or membrane into the bowl with the supremed grapefruit.
  2. Peel and dice the pear and add to bowl.
  3. Chop the mint and add to bowl.
  4. Add agave and spiced rum.
  5. Stir all ingredients gently so as not to damage fruit.
beta
calories
153
fat
0g
protein
2g
carbs
32g
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SashAroundTheClock http://www.sasharoundtheclock.com/

Happy Halloween!

My baby sister sent me a halloween package that included a mummy-cupcake kit! They turned out SUPER cute! So cute, that we made a double batch (the box made 12, and we bought extra ingredients and made even MORE!) so that we can send some to my work and some to the dessert contest at Jonathan’s office tomorrow! (I hope I win!!! Competitive spirit, ignited!)

 

Here is a picture of some of the best looking ones!

 

 

So cute, I had to share! 🙂  Hope everyone has a fun and safe Halloween! 🙂

Kalbi, Warm Fennel Salad, and Rootbeer Risotto

For dinner tonight, I made kalbi, warm fennel salad and a root beer risotto.

For the kalbi, I used a recipe from Food Network which you can find here.

In case you aren’t familiar with kalbi (or galbi), it is a korean barbecued short rib. To really do this right, you would purchase korean cut short ribs. The cut is sometimes called “flanken.” It’s a smaller cut of meat that grills faster. However, I bought American style short ribs and sliced the meat off of the bone. I also bought a small sirloin steak and thin sliced that to see how the two different types of meat fared in this cooking style.

I pretty much followed the food network recipe to a T, except I could not find Mirin in our local grocery store and didn’t feel like hitting an Asian store in the rain today. So I used white cooking wine instead. Also, in hind sight, I would add three times as much green onion as it calls for, and 2/3 as much soy sauce, as I found the marinade to be a bit salty.

Other than that, I thought they turned out delicious!

Kalbi with warm fennel salad

For the side dish, I wanted to create something light, that would compliment the heavy flavors and feeling of the beef main dish. I decided to create a warm fennel salad. While I don’t think the salad is something I would make on its own just for fun, I thought it was an excellent side dish to the kalbi.

It’s also a Sasha-Original-Recipe! 🙂

Ingredients:
1 bunch fennel, sliced thin
1 stalk celery, sliced into thin half moons
6 baby carrots, sliced into small rounds
1/8 cup cooking wine
1/2 nectarine, diced
1/2 tbspn chili oil (optional, can use any oil)
1 tspn mango vinegar (optional)

Heat a pan with 1/2 tbspn oil. I used chili oil to add flavor, but you can use olive oil, grapeseed oil, or any other anti-stick. Add in fennel, and sautee in the oil for about 1 minute. Add the other vegetables and the cooking wine. Let cook for about 4 minutes. Add in cooking wine, vinegar, and nectarine. Cook until vegetables are slightly tender but still crisp. It’s a warm salad, not a stir fry!

Warm Fennel Salad shown with kalbi.

And finally, the dessert! I made a root beer float dessert risotto!

A recipe completely of my own making! Here it is:

    Ingredients

:
Rice:
1 cup arborio rice

Flavoring Liquid:
1.5 bottles of IBC rootbeer (2 cups)

Base for toasting risotto:
1 tbspn butter
1 tbspn brown sugar
1 tspn dark rum

Base Liquid:
3.5 cups 1% milk
5 green cardamom pods
1 stick cinnamon
1 tspn vanilla

Topping:
2 tbspn marscapone
1 tbspn rootbeer

Instructions:
In a pot, put all of the base liquid ingredients in a pot and heat until warm. Take care not to burn or boil the milk. Keep it handy and on a low boil.

In a skillet, heat the base for toasting risotto. Once the butter is melted and the sugar stirred in, then add the rice. Stir the rice until the grains are glassy. Add in 1 c of rootbeer and stir until it is absorbed. Add in .5 cups of root beer and stir until it is absorbed.

Start adding in the base liquid one ladle full at a time, stirring until it is absorbed. Do not feel like you have to stir in ALL of the milk, but keep adding it in until the risotto is cooked, tender, and creamy. At the end, add in 1/4 cup of root beer to create a delicious frothiness.

Serve warm. Use the remaining rootbeer to top off your risotto root beer float (the warm risotto absorbs it pretty fast). You can add a creamy marscapone topping if you’d like. I stirred the marscapone and rootbeer together and then put a dollop on top.

Ta da!

Houseparty + Pinteresting

First, if you aren’t familiar with House Party, go to houseparty.com and sign up! I was first turned onto it by my sister, who registered me for a Wii party, and I got free video games! Awesome! Anyway, the way it works is different companies sponsor “house parties.”  You apply for parties you are interested in. If you are selected, you are sent a box of awesome party favors from the company.

This past weekend, I hosted a Weight Watchers Sweet Treats House Party. The theme was “me moments,” sort of advertising that weight watchers desserts are a great way to take time for yourself and indulge without the guilt. Anyway, I got onto pinterest and really ran with the idea of a light and fresh summery party to compliment the weight watchers desserts.

I served:

– strawberry mascarpone bruschetta

– triskets and home made red pepper hummus

– cucumber bites with homemade guacamole

– a fruit display

– homemade lemonade and limemade in mason jars

and of course the weight watchers desserts.

It was a lot of fun, and I was really pleased with how my food and decorations came out!  12 of my fave ladies came out for the party, and my friend Nancy took some great pictures, so here they are!

Two Product Recommendations

So, I have been super beyond impressed with two products recently.

1. Yes To Cucumbers Facial Wipes

I bought a travel pack of these at Target and absolutely LOVE them! They take my make up off, while gently soothing my skin and keeping it feeling moist and refreshed.  I highly recommend them. If you sign up for the Yes to Carrots email, you can get a 5% off code.

2.Weight watchers creamy popsicles

These little babies are only 3 points, gigantic, and delicious! They are more delicious than many popsicles I’ve had that were full fat.  And they are so big! I can not finish one faster than in fifteen minutes. And that’s trying to eat it fast! I highly recommend it! I found these at my local grocery store.  

Cookie Recipe

Here’s the cookie recipe that Sasha talked about yesterday. She’s taking an involuntary sabbatical due to being very very ill, so I’m doing a guest NaBloPoMO post for her. The sorbet was a bit sweeter than I was expecting, so we decided to make some cookies to help offset it. I found the recipe below here, http://stephchows.blogspot.com/2008/03/big-soft-ginger-cookies.html, and it turned out pretty well. The dough was very sticky, so they didn’t roll in the sugar very well. I ended up just sprinkling it on top instead. It made 18 semi-large cookies, which 4 of us gulped down rather eagerly. Definitely a keeper if you’re looking for a cookie that’s something a little different.

 

Big Soft Ginger Cookies

  • 2 cups whole wheat flour
  • 2 teaspoons ground ginger
  • 1 teaspoon baking soda
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/8 teaspoon salt
  • 1/2 cup unsweetened apple sauce
  •  1/2 cup white sugar
  • 1 egg
  • 1 tablespoon water
  • 1/4 cup molasses
  • 2 tablespoons sugar for rolling
  • Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
    1. In a large bowl, cream together the apple sauce and 1/4 cup sugar. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto a silicon baking mat on a cookie sheet.
  • Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

Asian Pear Sorbet

image

 

that sure doesn’t look like much, but it’s delicious!
So on Monday, we bought a box of asian pears from Sam’s Club, and on Tuesday, I cut one open and it was brown in the middle. So I sliced the good outsides off and discarded the rest. So I had to think of a way to use the rest of the asian pears pronto!  Lucky for me, my big sis had just given me an ice cream attachment for the kitchenaid for my birthday, and we had yet to break it in.

So, voila! Asian pear sorbet!

If you have an ice cream maker, here’s how you do it:

Ingredients:

2 lbs asian pears

3/4 cup sugar (or agave syrup)

1/2 tbspn vanilla

 

Peel and core the pears, and slice them up. Put them in a pot and cover with water, and add the sugar and vanilla. Bring to a boil, then let simmer for about 45 minutes or until the pears are soft. Remove the pears with a slotted spoon, and reduce the water left in the pot to a half of what you had. Put the pears back in, and blend (either use an immersion blender or put the entire contents of the pot into a blender). Chill this mixture in the fridge over night, and then use it like ice cream batter to the specifications of your ice cream maker.

 

Some notes… Jonathan and I found it to be almost too sweet, so consider using 1/2 cup of sugar if you prefer less sweet sorbets. Also, our pears were super ripe, so they were already really sweet, so maybe that was part of it. Also, I think in the future we are going to try stewing some fresh ginger in the mix while its simmering for 45 minutes, because I think that flavor would be good.

 

Anyway, it was a lot of fun to use our ice cream attachment, so thanks big sis and big sis’s hubby!