Botkier Spring Fling

Planet Botkier April 12, 2013

Warm weather is upon us and there is nothing better than an ice cold drink on a hot summer day in the city.
We’ve got some delicious drink and food recipes perfect for the warm weather.
Break out your Botkier bags, bikinis and beat the heat with these fruity cocktails & yummy bites!
Here are some of our favorite picks:

STRAWBERRY-LEMONADE SMASH COCKTAIL

Ingredients:

3 strawberries +1 for garnish
2 ounces white rum
1 ounce lemon juice
1 ounce simple syrup
Cocktail shaker
Highball glass

Directions:

1. Take 3 strawberries with the stems removed & place in a cocktail shaker. Add 2 ounces of white rum, 1 ounce of lemon juice and 1 ounce of simple syrup.
2. Fill with ice, cover and shake until outside of shaker is frosty, about 30 seconds.
3. Fill a highball glass with crushed ice. Strain strawberry mixture into glass.
4. Garnish with a strawberry and serve with a straw!

Image credit via Bon Appetit & Dan Monick. Recipe by Mary-Frances Heck.

CUCUMBER VERMOUTH SANGRIA

Ingredients:

1 lemon, thinly sliced, plus more for garnish
1 cucumber, thinly sliced, plus more for garnish
1 (750-milliliter) bottle dry vermouth such as Dolin
1 ounce blue or orange curacao liqueur
1 ounce simple syrup (or more to taste)
1 ounce lemon juice
2 ounces dry gin
2 cups cold sparkling water
1/2 – 1 ounce Maraschino liqueur (optional)
Mint for garnish

Directions:

1. In a large pitcher, combine the lemon slices, cucumber slices and vermouth. Stir gently then cover & refrigerate for at least 2 hours & up to 4 hours.
2. When ready to serve, add the curacao, simple syrup, lemon juice, gin, sparkling water and Maraschino liqueur, if using.
3. Carefully, fill the pitcher with ice & stir to combine. Garnish glasses w/ mint, plus additional lemon and cucumber slices.

Image credit via Epicurious & Sara Bonisteel. Recipe by St. John Frizell.

CANTALOUPE & BASIL JUICE
(non-alcoholic)

Ingredients:

15 cups chopped cantaloupe (about two 3 1/2 pound melons)
3/4 cup fresh lemon juice
3/4 cup loosely packed fresh basil leaves

Directions:

1. Working in batches, puree cantaloupe in a blender  until smooth. Set a fine-mesh sieve over a large bowl; line sieve with cheesecloth.
2. Strain puree into bowl; gather cheesecloth into a bundle & squeeze any remaining juice into bowl.
3. Repeat process with fresh cheesecloth, straining into a large pitcher (you should have about 5 cups juice).
4. Add lemon juice, basil and 2 cups cold water to pitcher.
5. Let steep at room temperature for 1-2 hours. Fill glasses with ice. Divide agua fresca among glasses.

Image credit via Epicurious & Maren Caruso. Recipe by The Bon Appetit Test Kitchen.

PARMESAN CRISPS

Ingredients:

1/2 cup grated Parmesan

Directions:

1. Preheat oven to 400 degrees F. Pour a heaping teaspoon of Parmesan onto a parchment lined baking sheet and lightly pat down.
2. Repeat with the remaining cheese, spacing the spoonfuls about a 1/2 inch apart.
3. Bake for 3-5 minutes or until golden and crisps. Cool.

Image credit via Food Network. Recipe by Giada De Laurentiis.

Potato Peas Mini Samosas

Ingredients:

Dough/Outer Layer:
1 cup wheat flour
1/2 cup all purpose flour
Salt
1 teaspoon oil

Filling:
250 grams potatoes
1/2 cup fresh peas
1 onion
Cumin seeds
1 teaspoon salt
1 green chili
1/2 cup milk
Oil for deep frying

Directions:

Dough:
1. In a bowl, take both the flours and mix well. Slowly add water to knead into the dough. Rest it aside covering it with a wet muslin cloth.

Filling:
1. Boil potatoes to soft, peel and mash well. Head a pan with oil, saute onions till brown along with green chilies.
2. Then add the peas, fry well. Add milk & cook till the peas are done. This needs to be done in low flame.
3. Add the mash potatoes. Add the rest of the ingredients if you want to make it spicier. Simmer with lid covered for 5 minutes. Remove & allow cooling.

Making the Samosas:

1. Pinch out small equal balls from the dough. Roll out one ball into thin layer, cut vertically into small strips. 2. Scoop small portions of the stuffing on each layer.
3. Starting from the end closer to you, roll it diagonally over the stuffing. Press the sides. Fold the layer upward towards the left. Seal by pressing the sides into small triangle shape.
4. Heat the pan with oil. When it reaches the right temperature, lower the flame. Fry in small batches so that the temperature is always at the correct degree.
5. Gently slide the samosas and fry them in low flame. Flip and cook on both sides. Fry until golden brown. Drain on a kitchen towel. Serve with mint & date chutney.

Image credit via Srivalli. Recipe via Cooking 4 All Seasons blog.

FRESH CHOCOLATE COVERED ORANGE SLICES

Ingredients:

2 large oranges or 6 tangerines
3.5 oz dark chocolate or milk chocolate
1/2 tablespoon butter (salted)

Directions:

1. Melt the chocolate and butter together in a double boiler. Mix until full incorporated. Wash and peel the oranges removing as much of the pith as possible.
2. Separate them into perfect slices and pat them dry with a paper towel.
3. Take each orange slice and dip it in the chocolate, lift out using tongs &  allow the excess chocolate to drain.
4. Transfer each orange slice, one by one to a parchment lined baking sheet. Place in refrigerator to set for a few hours.
5. Arrange on a serving platter and serve.

Image & recipe credit via Ciao Florentina.

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