Tuesday, March 27, 2012

Mango Lime Jam

This mango lime jam is a perfect way to welcome the spring season. It reminds me of all the sunny days ahead. Try it with croissants, blueberry scones, or banana bread.
yield: Makes 5 cups, or 5 half-pint jars, active time 1 hour, total time 1 hour, 30 minutes
  • 1 1/2 cups sugar
  • 3 teaspoons Pectin
  • 4 cups pureed or finely chopped mango
  • 1/2 cup freshly squeezed lime juice
  • 1 tablespoon freshly grated lime zest
  • 4 teaspoons water
  • 1/2 cup honey
  • 1/4 teaspoon unsalted butter
1. Whisk the sugar and pectin a medium bowl and set aside.
2. Combine the mango, lime juice, lime zest, and calcium water in a large heavy-bottomed pot and bring to a boil. Add the honey and butter and return to a simmer. Add the sugar pectin mixture and return the fruit mixture to a boil, stirring constantly. Boil hard for one minute
3. Remove the pot from the heat and skim any foam from the surface of the jam with a cold metal spoon. Ladle the jam into hot sterilized jars and process them in a hot water bath for 10 minutes.

Monday, March 19, 2012

Bloody Mary Shrimp Cocktail



1 lb large cooked shrimp, peeled and deveined
1 1/4 cups scallions, diced (about 6)
1 1/3 cups celery, diced (about 4 ribs)


1/2 cup ketchup
1/4 cup fresh lemon juice
1/4 cup vodka or tequila (preferably 1800 Tequila or 3 Olives Vodka®)
2 tsp horseradish
1/4 cup cilantro, chopped
2 tbsp Chili Lime Hot Sauce
2 tsp Worcestershire sauce
salt and pepper to taste
Garnish: whole shrimp and cilantro leaf



Thaw shrimp if frozen, remove tails and cut shrimp into quarters and place in bowl with scallions and celery. Hold in refrigerator about 1 hour.


In a mixing bowl, whisk together all sauce ingredients, then salt and pepper to taste. Allow to chill in refrigerator for 1 hour or longer.


Once ready to serve add shrimp, scallions and celery to sauce, mix well and proportionately serve into 4 chilled cocktail glasses. Garnish with whole shrimp and cilantro and serve.
4 servings