Food recipes
Pineapple Margarita Punch
Pineapple Margarita Punch
Ingredients:
1 cup orange liqueur, such as Grand Marnier
1 cup fresh lime juice
1 cup fresh orange juice
½ cup Simple Syrup
Directions:
Place the 6 cups ice cubes in a large pitcher. Add the pineapple juice, tequila, orange
liqueur, lime juice, orange juice, and simple syrup. Stir well and strain into iced-tea
glasses filled with lots of fresh ice.
BARTENDING WITHOUT BOOZE
Too often the choices for those who don’t imbibe are canned soda and tap water.
It’s not fair. People who don’t drink alcohol shouldn’t be left out. Start their
choices with bottles of bubbly water and an array of fruit syrups like black
currant, sour cherry, or raspberry from which you can make fizzy sodas. Consider
serving up a pitcher of iced tea, laced with a little pomegranate juice for zip. Or
make a pitcher of your own signature lemonade from 6 cups water, 1 ½ cups
sugar, 1 ½ cups lemon juice, and 2 cups of any one of these: coconut milk,
watermelon juice, strawberry puree, or pear nectar. Or offer individual maple
sodas: put about ½ inch of maple syrup in a tall glass, add a tiny drip of vanilla
extract, and top with club soda or seltzer, stirring as little as possible, just to
dissolve the syrup, before adding lots of small ice cubes.
2
NO PLATES
F
rancophiles know these as amuse-bouches, as if they tickle your mouth
and keep it jolly. Better, think of them as the first kiss of our meal-long
romance. Nobody wants anything too dramatic, overstated, or (ugh) wet.
In the movies, lovers kiss for the first time, a light touch, then back up,
look at each other, before they go at it in earnest. And thus these: the
faintest touch with the excitement locked behind it. They’ll stand out,
although none is a show-off. The more complicated techniques are to
come; the first flavors must be present, identifiable, and concentrated. In
other words, promise without complication, like a good romance.
To that end, none needs a plate. Each is finger food, a tidbit for bringing people
together and starting the evening. Sure, we often put out plates and forks. Somebody
might not want to snarf up a bruschetta without a shelf to catch the crumbs. But the
tableware just as often ends up back in the cabinet, as clean as when it first appeared.
Many of these are fried tidbits of salty crunch that’ll make your mouth water just
thinking about them. As such, they may be the last thing you prepare, finished as the
doorbell rings. Deep-frying requires good nerves and some precautions: Kids and pets
should stay out from underfoot. Guests should stand clear of the stove. You shouldn’t
have taken a sip of the wine yet. And once you’re done, push the pot with the oil to the
back of the stove and turn the handle away from any overhangs.
Most of these servings are small, meant as no more than a hint of what’s to come.
Ingredients:
1 cup orange liqueur, such as Grand Marnier
1 cup fresh lime juice
1 cup fresh orange juice
½ cup Simple Syrup
Directions:
Place the 6 cups ice cubes in a large pitcher. Add the pineapple juice, tequila, orange
liqueur, lime juice, orange juice, and simple syrup. Stir well and strain into iced-tea
glasses filled with lots of fresh ice.
BARTENDING WITHOUT BOOZE
Too often the choices for those who don’t imbibe are canned soda and tap water.
It’s not fair. People who don’t drink alcohol shouldn’t be left out. Start their
choices with bottles of bubbly water and an array of fruit syrups like black
currant, sour cherry, or raspberry from which you can make fizzy sodas. Consider
serving up a pitcher of iced tea, laced with a little pomegranate juice for zip. Or
make a pitcher of your own signature lemonade from 6 cups water, 1 ½ cups
sugar, 1 ½ cups lemon juice, and 2 cups of any one of these: coconut milk,
watermelon juice, strawberry puree, or pear nectar. Or offer individual maple
sodas: put about ½ inch of maple syrup in a tall glass, add a tiny drip of vanilla
extract, and top with club soda or seltzer, stirring as little as possible, just to
dissolve the syrup, before adding lots of small ice cubes.
2
NO PLATES
F
rancophiles know these as amuse-bouches, as if they tickle your mouth
and keep it jolly. Better, think of them as the first kiss of our meal-long
romance. Nobody wants anything too dramatic, overstated, or (ugh) wet.
In the movies, lovers kiss for the first time, a light touch, then back up,
look at each other, before they go at it in earnest. And thus these: the
faintest touch with the excitement locked behind it. They’ll stand out,
although none is a show-off. The more complicated techniques are to
come; the first flavors must be present, identifiable, and concentrated. In
other words, promise without complication, like a good romance.
To that end, none needs a plate. Each is finger food, a tidbit for bringing people
together and starting the evening. Sure, we often put out plates and forks. Somebody
might not want to snarf up a bruschetta without a shelf to catch the crumbs. But the
tableware just as often ends up back in the cabinet, as clean as when it first appeared.
Many of these are fried tidbits of salty crunch that’ll make your mouth water just
thinking about them. As such, they may be the last thing you prepare, finished as the
doorbell rings. Deep-frying requires good nerves and some precautions: Kids and pets
should stay out from underfoot. Guests should stand clear of the stove. You shouldn’t
have taken a sip of the wine yet. And once you’re done, push the pot with the oil to the
back of the stove and turn the handle away from any overhangs.
Most of these servings are small, meant as no more than a hint of what’s to come.
Printed from https://recipe.bluelayer.org/recipe/71588/pineapple-margarita-punch