Browsing Tag

summer

Recipes, Sweets

Friends Who Fete: 20 Essentials For A One-of-a-Kind Ice Cream Social

August 21, 2017
Celebrate summer with a one-of-a-kind ice cream social! Complete with recipes for homemade ice cream, caramel and chocolate sauces, and even DIY tattoos.

As summer draws to a close my merriment-making crew, Friends Who Fete—Aida of Salt & Wind and Meg of This Mess Is Ours—were dying to get together one last time and celebrate with the whole family. An ice cream social seemed like the perfect excuse to soak in the summer sun, play games, eat ice cream until our bellies burst, and give one last hurrah before the kiddos head back to school and life gets busy again. Here’s how we made it happen!

1.No-Churn Vanilla Cream Cheese Ice Cream: There is nothing more essential to an Ice Cream Social than vanilla ice cream. This homemade version requires no fancy ice cream machine and is extra tangy and rich thanks to the addition of cream cheese.

2. Chocolate Chocolate Ice Cream: Aida mixed up a batch of decadent homemade chocolate ice cream to satisfy the chocolate lovers in the crowd. Perfect for topping with a s’more—you know how we do.

3. No-Churn Churros Con Chocolate Ice Cream: I took my No-Churn Vanilla Ice Cream base and add a swirl of Mexican Hot Chocolate Sauce and churros, no biggie.

4. Chocolate Almond Butter Cup Ice Cream with Almond Butter Swirl: Aida recreated her sister’s childhood obsession with this decadent combo. She took her extra chocolatey ice cream and swirled in a ribbon of almond butter then added miniature almond butter cups.

5. No-Churn Blueberry Mezcal Swirl Ice Cream: I felt it very important that the adults didn’t feel left out. Rich vanilla no-churn with a ripple of mescal-infused blueberry sauce; warning, this ice cream will make you swoon.

6. Hazelnut Chocolate “Baci” Ice Cream: This luxurious ice cream was inspired by Aida’s love for Baci Perugina, the Italian chocolate-hazelnut truffles.

7. Strawberry Aperol Spritz Poptails: These grown-up boozy pops are Meg’s ode to Italy’s signature summer cocktail, but with fresh strawberries added for an extra fruity kick.

8. Mexican Hot Chocolate Sauce: Impromptu sundae making calls for chocolate sauce. This is the sauce (with a touch of almond and cinnamon) that I swirled into my churros ice cream. I made a double batch so we’d have extra to drizzle on  top.

9. Coffee Salted Caramel Sauce: No ice cream party is complete without caramel sauce. Aida upped the ante with this topper. Rich caramel gets a boost from a shot of dark espresso for a sauce you will want to drizzle on everything.

 

10. Homemade Waffle Cones: Meg made these sweet cones in chocolate and vanilla. They were the perfect size for little hands—and gluten-free!

11. Toppings: You really can’t have too many toppings. Sprinkles are obviously a must, but we also lined the table with rainbow marshmallows, chocolate-covered candies, mini stroopwafels, macarons, graham crackers, and more!

12. Metal Ice Bins: Unless you want to be running back and forth from the freezer every five seconds you should have a plan on how to keep the ice cream as cold as possible. A metal bin filled with ice worked well for us, even in the LA heat.

13. Ice Cream Pints and Ice Cream Cups: We packed our homemade ice cream in these cute paper pint-sized containers (which, by the way, makes leftovers really easy to take home) and used colorful cups for sundaes.

14. Ice Cream Scoops: Invest in more than one ice cream scoop so multiple hands can be scooping at once. Sturdy scoops like this stainless steel one are my favorite but the spring-loaded scoops work well too.

15. Colorful Candy: Okay, I’ll admit having candy at an ice cream social is a little overkill…but its so pretty!! Try Twisty Rainbow Candy Lollipops, Swirl Pops, or Candy Ice Cream Cones.

16. Garland, Tassels, and Honeycombs–Oh My!: Colorful decorations are a must at any ice cream social but you don’t have to be a crafter to create a IG-worthy background. We used vibrant Tassel Garland and Honeycomb Balls from Sweet Lulu to set the scene. But PS, they also have Honeycomb Ice Cream Cones which are ohmygod so cute!

17. Punch Balloons: Let’s face it, kids who are eating tons of sugar need somewhere to put their energies, punch balloons to the rescue! Plus, they look really sweet too.

18. DIY Tattoos: Partying with uber-creatives like Meg and Todd has it’s perks. Like getting a full sleeve of handmade temporary ice cream tattoos. Click the link for instructions on how to make your own!

19. Ice Cream Cone Piñata: Word to the wise, filling the piñata with confetti makes the moment of explosion extra special.

20. Pin the Cherry on the Ice Cream Cone: This was a cute game that Meg and Todd came up with and the kids just loved.

A big THANK YOU to This Mess Is Ours and Salt & Wind for all the photography!

Friends Who Fete are three gals (¡Hola! Jalapeño, Salt & Wind, and This Mess Is Ours) who love to throw parties big and small. Every season we do something new–find them all here!

One More Thing

Did you love this post? I want to know! Leave me a comment and snap a photo for Instagram. Tag @holajalapeno so I can see your beautiful creation! Your feedback is super important to me. If you run into trouble shoot me a message on Instagram and I’ll walk you through it.

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Recipes, Sweets

No-Churn Vanilla Cream Cheese Ice Cream

August 21, 2017

Homemade ice cream can be finicky, it can curdle, scald, or be too icy. Then there’s the whole ice cream machine thing. You have to freeze the base way in advance in order for it to get cold enough and sometimes even if the base is cold, the machine still doesn’t get the ice cream frozen fast enough resulting in super dense or worse, over-churned ice cream.

For all these reasons I’ve been really intrigued by this very popular no-churn method. Essentially you combine sweetened condensed milk with whipped cream and freeze. So super easy! But when I made it I also found the result to be so super sweet.

To combat the one-dimensional sweetness I added a Jeni’s trick–softened cream cheese. At first just a little but the more I added, the richer, creamier, and more complex the ice cream became until before I knew it, I had added the entire eight-ounce block—without a hint of regret I might add.

Indulgent and tangy this ice cream scoops up in big, milky scoops and is full of luxurious vanilla flavor. The classic vanilla is excellent on its own or topped with sundae essentials like chocolate sauce and M&M’s but I also easily turned this basic ice cream into two other flavors for our Friends Who Fete ice cream social last weekend. The first got a boozy swirl of blueberries and mezcal and the second got a one-two punch of Mexican Hot Chocolate Sauce and crispy churro bites. But really, the options are endless. Other easy mix-ins could be basic childhood favorites like Oreo cookies or chocolate chips or more sophisticated types might like brandied cherries or chopped chocolate truffles or what about both of those at the same time. Oo. La. La.


No-Churn Vanilla Cream Cheese Ice Cream
 
Prep time
Total time
 
Author:
Serves: 1 quart
Ingredients
  • 8 ounces cream cheese, room temperature
  • 1 (13.4 ounce) can sweetened condensed milk
  • 1 tablespoon vanilla extract
  • ¼ teaspoon kosher salt
  • 2 cups cold heavy cream
Instructions
  1. Place cream cheese in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium for 1 minute until smooth.
  2. Scrape down the sides of the bowl, add vanilla and salt and continue beating until combined and smooth. Scrape this mixture to a large bowl.
  3. Add cream to the stand mixer bowl (no need to clean it out) and using the whisk attachment, whip the cream to stiff peaks, about 3 minutes.
  4. Add a third of the whipped cream to the cream cheese mixture and fold to combine. Add remaining cream and gently fold until completely incorporated. Scrape into a freezer-safe container with a tight lid and freeze at least 4 hours.

All photos courtesy of This Mess Is Ours

One More Thing

Did you love this post? I want to know! Leave me a comment and snap a photo for Instagram. Tag @holajalapeno so I can see your beautiful creation! Your feedback is super important to me. If you run into trouble shoot me a message on Instagram and I’ll walk you through it.

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Comida Latina, Dairy Free, Drinks, Popular, Recipes

How to Make a DIY Chambord Sangria Bar

August 17, 2017
A DIY Chambord Sangria Bar is where it's at this summer! You make the fruity sangria base with Chambord and nectarines and let your friends do the rest.

This post has been sponsored by Chambord. All thoughts and opinions are my own. Must be 21 or older to consume alcohol. Please drink responsibly.

A DIY Chambord Sangria Bar is where it's at this summer! You make the fruity sangria base with Chambord and nectarines and let your friends do the rest.

How much time have you spent with your girlfriends this summer? If you have young kids home from school, the answer is probably none. We’ve been off traveling through Europe all summer long which was magical, amazing, memories I will cherish forever, and all that, but I really miss shooting the breeze with my ladies.

There is nothing like an out-and-out pow-wow with your girls. It is something I’m almost positive no mom does enough. So before summer is out I want to encourage you to call up a few friends, kick your adorable husband and children out the house, and have some serious girl time. It feels good to remind yourself every once in a while what life was like before your heart belonged to another.

When my pals at Chambord asked if I would come up with a summer drink recipe it seemed a perfect opportunity to offer up a fun idea for an easy Girls Night Out. These last days of summer always seem to be the hottest so ice-cold sangria is basically all I’m thinking about where entertaining is concerned. But instead of making one pitcher how about you let your friends make their own combinations by putting together a sangria bar?

Here’s the deal: You make a fruity nectar for the sangria by cooking down some fresh nectarines with a little sugar, water and lavender then blending the nectarine mixture with Chambord.

If you’ve never tried Chambord, girl it is time. Chambord is a black raspberry liqueur made with XO cognac. It has a dark berry flavor with hints of vanilla. Aside from making delicious sangria, you can also add a splash or two in a glass of sparkling wine to make one of my favorite Champagne cocktails.  

This nectarine-black raspberry puree will be the base from which everyone can add their preferred type of wine (red or white), their favorite sparkling juice or ginger beer, and their choice of fruits and herbs.

I went for stone fruits because my stone fruit guy was at the Farmer’s market and you’d have to be crazy to pass up his selection of black plums, nectarines, and peaches. But really whatever fruit looks good where you are is game. Other options would be berries of all sorts, watermelon, or really any kind of melon, you get the idea. As for the herbs I like to use fresh basil and mint. The Chambord sangria base has lavender in it, so you could pick up on those notes and have some fresh lavender flowers for adding to the drinks as well. I have lots of lavender growing in my yard, so I pick the flowers to use in my cooking all the time. You can buy lavender online or if you can’t find any, that’s okay, just leave it out.

Cut all the fruit in pieces small enough to fit in the glass and set it out on a table or bar along with the Chambord Sangria Base, washed and dried herb leaves, glasses, ice, open bottles of wine, and a nice selection of sparkling juices and/or ginger beer. The final touch is drink stirrers for combining the cocktail and a cute little recipe card to help everyone know what to add to mix the perfect drink!


Chambord Sangria Bar
 
Prep time
Cook time
Total time
 
A DIY Chambord Sangria Bar is where it's at this summer! You make the fruity sangria base with Chambord and nectarines and let your friends do the rest.
Author:
Serves: 6 drinks
Ingredients
For the Chambord Sangria Base:
  • 3 ripe nectarines, pitted, peeled, and chopped
  • 1½ cups water
  • ½ cup granulated sugar
  • 5 lavender buds
  • 1 cup Chambord
  • For the Bar:
  • 1 bottle chilled white wine
  • 1 bottle chilled red wine
  • 1-3 bottles chilled sparkling juice (get a couple of different kinds for variation. I got sparkling lemonade and sparkling berry lemonade)
  • 1-4 bottles chilled ginger beer
  • 3-4 different types of ripe fresh fruit, sliced
  • 1-2 types of fresh herb leaves (about 1 bunch each)
Instructions
  1. To make the Chambord base, combine nectarines, water, sugar, and lavender in a medium saucepan and bring to a boil stirring until sugar dissolves. Reduce heat to a simmer and let cook until fruit is soft, about 5 minutes.
  2. Let cool then transfer mixture to a blender, add Chambord, and blend until smooth. Transfer to a serving pitcher, cover, and chill until cold. You can do this the day before if you’d like.
  3. Arrange all the elements on a table or bar for everyone to help themselves.
  4. To make a drink, add a few pieces of ice to a wine glass. Then add 1 part Chambord base with 1 part wine and 1 part sparkling juice or ginger beer. Add a few pieces of fruit and some herb leaves, stir and enjoy.

 

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Recipes, Sweets

30 Fruit Dessert Recipes for the End of Summer

August 6, 2017
A roundup of 30 fruit dessert recipes for pies, crisps, ice creams, cakes, and more to celebrate summer in all its glory!

Back in May I put together my first ever ¡Hola! Jalapeño Reader Survey (which you can still totally take so please take a second and let me know what you think!) and one of the things you guys are interested in seeing more of are Recipe Roundups!! Which is awesome, because there is nothing I like more than a good listicle, especially one involving recipes.

For my first roundup I gathered together some of my food influencer friends and asked them to share their favorite summer fruit dessert recipes. Crisps, crumbles, cobblers, and pies, I live for summer fruit desserts and with summer coming to a close I think we should all buckle down and pack in as many as we possibly can before Labor Day hits. Which are your favorites?

Pies, Galettes, and Tarts 

Rhubarb Vanilla Bean Pie {DF}

Blackberry Tarts from Saving Room for Dessert

Sour Cherry Apple Pie with Cheddar Cheese Crust

Wild Blackberry Pie {DF}

Purple Gooseberry Pie {DF}

More Ideas:

Peach Raspberry Pie with Lattice Crust from Saving Room for Dessert

Almond Peach Galette {DF}

Crumbles and Crisps

Fresh Cherry Crisp from Give Recipe

Mini Rhubarb Apricot Crisps {Vegan}

Summer Fruit Masa Cookie Crumble {GF, Vegan}

Cakes and Shortcakes

Strawberry Basil Shortcake from Nutmeg Nanny

Blueberry Zucchini Poke Cake from Peas and Peonies

Paleo Crepes Cake with Strawberry Coconut Cream from Food Faith Fitness {Paleo}

More Ideas:

Raspberry Angel Food Cake from Peas and Peonies {DF}

Meyer Lemon Glazed Blueberry Pound Cake from Swirls of Flavor

Cherry Frangipane Cake from Manu’s Menu

Blueberry Paleo Cake from Food Faith Fitness {Paleo}

Breads

Berry Berry Cinnamon Swirl Bread from Trial and Eater

More Ideas:

Peach Bread with Walnuts from Give Recipe

Popsicles

Paleo Blueberry Coconut Popsicles from Joyful Healthy Eats {Paleo}

Sweet Chili Mango Popsicles from Delish Knowledge {Paleo}

More Ideas:

Frozen Banana Pops from The Lemon Bowl {GF}

Ice Cream and Sorbet

Vegan Strawberry Ice Cream {No Churn} from The Lemon Bowl {Vegan}

No Churn Pineapple Chile Sorbet from The View From Great Island {GF, Vegan}

Other Fruity Ideas

 

The Ultimate Summer Fruit Board {GF, Vegan}

Grilled Stone Fruit with Granola and Yogurt from Joyful Healthy Eats

Fruit Salsa and Homemade Cinnamon Chips from Yummy Healthy Easy

Banana Split Grilled Dessert Nachos from Two Healthy Kitchens {Vegan}

Cheesecake Stuffed Strawberries from Nutmeg Nanny

Tropical Fruit Salad with Chili-Lime Dressing from Iowa Girl Eats {GF, Vegan}

 

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Recipes, Sweets

Cookies and Cream Ice Cream Cake

August 1, 2017
Make a Cookies and Cream Ice Cream Cake for your next birthday celebration! It has layers of chocolate cake, cookies and cream ice cream, and Oreo cookies.

Before even opening my eyes on the morning of my children’s birthdays I have a ritual I perform. I have to keep my eyes shut because it helps me remember. I can’t let my brain get flooded with any new information which might impede on my memory, forgetting important details of the events I wish to conjure up.

I go through each birthday, starting with their birth, trying my best to remember each detail, what their faces looked like, what they were wearing, what Armando was wearing, who was there. Some have been huge celebrations, some have been small family affairs. As the years go on, this has started to become a harder and harder task. It takes me a moment to separate the third birthday from the fourth but in the end I succeed, watching them grow right before my eyes.

This past Saturday Louisa turned nine. She is growing in ways I wish she wouldn’t but I know she has to; needing her space, separating herself from me. I remember her sweet little pumpkin face at two and wish I could wrap that little body up in my arms again.

This year she wanted to be in charge of every aspect of her birthday from picking out her presents—long gone are the days when I can buy her clothes that she will actually wear—to making the cake. She couldn’t decide between our favorite chocolate cake and an ice cream cake, so we decided to do both!

The chocolate cake is Ashley’s recipe which is so perfectly perfect there is nothing I can improve upon, so you will need to hop over to her site to get the recipe. For the ice cream cake you will only need to make the cake part, not the frosting. Bake the cake in 3 (9-inch) cake pans. You will only use two of them for this recipe but you’ll have no problem finishing off the third layer by itself.

To assemble the cake, I used a 10in-x-3in springform cake pan. This is wide and deep enough to fit all the layers. Center the cake layers in the middle and then the ice cream has room to cover the cake completely. Let one quart of ice cream sit out and soften at a time. You only need to let it sit out 10-15 minutes so it is still solid, but soft enough to mold into the pan. If it is too soft, put it back in the freezer and let it get hard again.

Oh, and it goes without saying that this doesn’t have to be a Cookies and Cream ice cream cake. Use whatever flavor ice cream is your favorite, the possibilities are infinite.

Cookies and Cream Ice Cream Cake
 
Prep time
Total time
 
Author:
Serves: 12 servings
Ingredients
  • 1 recipe Not Without Salt's Chocolate Cake made in 3 (9-inch) cake pans, cooled completely
  • 2 quarts Cookies and Cream Ice Cream
  • 1 (14-ounce) package Oreos, crushed
  • sprinkles and candles of your liking
Instructions
  1. Spray a 10-inch (ideally 3-inches deep) springform pan. Place one layer of chocolate cake in the center and cover with 1 quart softened ice cream.
  2. Evenly spread over the top with a large offset spatula, pressing into the edges between the cake and the side of the pan. Cover with a half of the crushed cookies. Freeze until hard.
  3. Place another cake layer, then the second quart of ice cream smoothing it into all the empty spaces. Sprinkle remaining cookies on top and sprinkles if your using them. Freeze until solid.
  4. To serve, pop the sides off the pan, slice and serve. After singing Happy Birthday, of course.
Notes
The prep time is minimal but you will have to wait about an hour for the cake to freeze in-between layers so plan accordingly.

One More Thing

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Comida Latina, Dairy Free, Mains, Recipes, Soups and Stews

Simple Summer Vegetable Soup with Cilantro Pesto Croutons

July 25, 2017
How to make a summer vegetable soup packed with white beans, garden veggies and topped with a crispy crouton slathered with cilantro and baby spinach pesto.

We got back late last night from our European summer adventure.

The two things I’ve been dreaming about for the last couple weeks of the trip have been going for a run and a simple summer vegetable soup. I’m not sure exactly who I have become.

Normally I’m not such a health freak but after six weeks of gluttony my body was in desperate need of a reboot. This morning I hit the pavement vowing never to go on such an extended excursion without my running shoes again and then made a big pot of soup for dinner.

There’s something so intensely satisfying about potatoes and carrots and beans bubbling away in a tomatoey broth. It is the kind of simple food to regroup to, to find your balance, and most importantly, fill your belly.

As you can imagine, I’m a bit exhausted from our trip, but I wanted to share this recipe with you as I have a feeling I’m not alone in the need for simple comforts, getting back on track, or maybe just a recipe to use up your garden’s summer bounty.

The cilantro pesto croutons are obviously optional but I love their crunchy edges and soft middles, plus any extra pesto gets mixed into the soup giving it a happy little herby boost.

Simple Summer Vegetable Soup with Cilantro Pesto Croutons
 
Prep time
Cook time
Total time
 
Author:
Serves: 10-12 servings
Ingredients
For the Soup:
  • ¼ cup olive oil
  • 2 leeks, halved, washed well, and sliced
  • 1 yellow onion, chopped
  • 2 carrots, sliced
  • 2 stalks celery, chopped
  • 3 cloves garlic, chopped
  • 1 (15-ounce) can crushed tomatoes
  • 3 small yellow potatoes, peeled and cubed (about 1 cup cubed)
  • 1 cup dried large white beans, rinsed (I used lima beans)
  • 4 cups water
  • 4 cups vegetable broth
  • 1 cup chopped green beans
  • 1 small zucchini, chopped
For the Croutons:
  • 1 small bunch cilantro, thick stems removed (about 2 packed cups of leaves and tender stems)
  • 1 packed cup baby spinach leaves
  • 1 clove garlic, chopped
  • 1 teaspoon kosher salt
  • ¼ cup toasted pumpkin seeds
  • 6 tablespoons olive oil
  • 1 baguette
Instructions
To make the soup:
  1. Heat oil in a large soup pot over medium-high heat. Add leeks and onions and season with salt and pepper. Cook, stirring occasionally, until tender, about 8 minutes.
  2. Add carrots and celery and season again with salt and pepper. Cook about 5 minutes more then add garlic and cook another minute.
  3. Add tomatoes, potatoes, beans, water, and vegetable broth. Bring to a boil, then reduce heat to a simmer, cover, and cook until beans are tender, about 1-1½ hours.
  4. Add green beans and zucchini and continue cooking until tender, about 10 minutes. Taste and add more salt if needed. I added about 1 teaspoon more.
For the Croutons:
  1. Heat oven to 425°F.
  2. Combine cilantro, spinach, garlic, salt, and pumpkin seeds in the bowl of a food processor fitted with the blade attachment. Add oil and blend until smooth.
  3. Slice baguette into ½-inch thick slices. Spread about ½-1 teaspoon of pesto on one side of each slice then place pesto-side-up on a baking sheet. Bake until outer edges are crisp about 10 minutes.
  4. Spoon any remaining pesto into the soup pot and stir to combine. Ladel soup into bowls and top with one or two croutons.

One More Thing

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Comida Latina, Dairy Free, Drinks, Recipes

Pink Grapefruit & Cilantro Spanish Gin Tonic

July 9, 2017
This pink grapefruit Spanish gin tonic is an ultra-refreshing sipper for summer. Flavored with cilantro-grapefruit syrup and a hefty splash of tonic.

Are you familiar with Spanish Gin Tonics? I wasn’t until a few months ago, and now I can’t stop drinking them. I am normally late to the game. I rely on my well-healed, childless friends to keep me up to date on what happens in the world after 9pm and apparently its Spain, Gin, and Tonic Water, plus other stuff.

Spanish gin tonics are like regular ‘ol English gin and tonics except lighter, more flavorful, and without that bothersome and word in the middle. They are frequently served with lots of garnishes so you can mix and match what you’d like in your drink. They also switch up the tonic and sometimes substitute mineral water, soda water, or (in this case) fresh fruit juice.

pink grapefruit Spanish gin tonics

Here’s how I like to Spanish-up my GT

First, make a herbal syrup. It is pretty common in a Spanish gin tonic bar to have a variety of herbs to choose from when making this style of cocktail because they highlight the flavors in gin. I made a syrup with cilantro and grapefruit rind. At first it might seem like a ridiculous amount of cilantro, but trust me, just do it.

Second part: use a big balloon wine glass. This will make all the difference I swear. Fill the glass halfway with ice then add some of the chilled syrup, your favorite gin, and fresh-squeezed, kinda sour, kinda sweet pink grapefruit juice. Stir until the syrup dissolves and top with fizzy tonic water. Do not use the stuff in the little cans from Trader Joes—it was gross (sorry Trader Joes).

pink grapefruit gin tonic

That’s it. Drink. Repeat. Sit in the sun. Enjoy.

Pink Grapefruit and Cilantro Spanish Gin & Tonic
 
Prep time
Cook time
Total time
 
This pink grapefruit Spanish gin tonic is an ultra-refreshing sipper for summer. Flavored with cilantro-grapefruit syrup and a hefty splash of tonic.
Author:
Serves: 1 drink
Ingredients
For the Grapefruit-Cilantro Syrup:
  • 1 cup granulated sugar
  • 1 cup water
  • 1 bunch cilantro
  • 3 thick pieces grapefruit rind
For the drink:
  • ice
  • 2 ounces fresh-squeezed pink grapefruit juice
  • 2 ounces gin
  • ½ ounce grapefruit-cilantro syrup
  • 2 ounces tonic water
Instructions
To make the syrup:
  1. Combine sugar and water in a small saucepan and place over medium heat. Whisk until sugar is dissolved. Add cilantro and grapefruit rind and bring to a simmer. Simmer 5 minutes.
  2. Cover and remove from heat. Let cool completely. Strain and chill in the refrigerator until ready to use. Keep syrup covered in the refrigerator for up to a month.
To make the drink:
  1. Combine all the ingredients in the order they're listed in a large wine glass. Stir to combine and garnish with a pink grapefruit slice and sprig of cilantro if you'd like.

pink grapefruit gin tonic

One More Thing

Did you love this post? I want to know! Leave me a comment and snap a photo for Instagram. Tag @holajalapeno so I can see your beautiful creation! Your feedback is super important to me. If you run into trouble shoot me a message on Instagram and I’ll walk you through it.

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Condiments and Salsas, Dairy Free, Recipes, Salads, Side Dishes

Red Lentil Picnic Salad with Sweet Cider Dressing

June 27, 2017
This Red Lentil Picnic Salad is a no-cook salad that won't wilt and is hearty enough to eat on it's own but also an excellent side for picnics or barbecues.

Summer is the time for picnics and barbecues. It is not the time for standing over a hot stove, sweat beading on your brow. This is where the magic of ultra-tender split red lentils come in. Did you know you don’t even have to cook them?!!

I got this idea when I was experimenting with lentils back in April. It was my first attempts at sprouting lentils that lead to the discovery that the red ones didn’t really need to be cooked at all! When I tried to sprout them they instantly became soft and mushy, just a good soaking in water was all it took to turn them from hard seeds to beans so soft you could smash them between your fingers.

Then I thought what if I soaked them briefly, in boiling water. I bet they would be the perfect consistency for a nice crunchy salad, with just enough give to add great texture while still maintaining all their peppery flavor. Not to mention, eating them virtually raw like this keeps their nutrient level high, making them a powerhouse of a meal without the calories or fat of meat or other foods with similar amounts of protein.

Thus this picnic salad was born. I love make-ahead salads to bring to barbecues or picnics that don’t require any last-minute fussiness. Because all the components of this salad are hardy enough to handle a long marinade in the sweet ginger and cider vinegar dressing you don’t need to worry about them wilting or getting water logged by the time you get to where you’re going. That being said, the baby arugula will wilt a bit on especially long road trips so if this is a bother to you, you can always add it right before serving.


Red Lentil Picnic Salad with Sweet Cider Dressing
 
Prep time
Total time
 
Author:
Serves: 6 servings
Ingredients
  • ½ cup red lentils
  • ¼ cup minced scallions or spring onions
  • 1 tablespoons minced ginger
  • 1½ teaspoons kosher salt
  • 1½ teaspoons granulated sugar
  • 3 tablespoons cider vinegar
  • 3 tablespoons olive oil
  • 1 small head broccoli, cut into small pieces
  • ¼ small head red cabbage, thinly shredded
  • 2 cups baby arugula
  • 2 large radishes, thinly sliced
  • 3 tablespoons dried cherries
  • 3 tablespoons sunflower seeds
Instructions
  1. Pour lentils into a fine mesh sieve and rinse under cold water. Transfer to a heat proof bowl and cover with boiling water. Let sit while you prepare the rest of the salad, or at least 30-40 minutes until they are tender but still maintain a slight bite.
  2. Combine scallions, ginger, salt, sugar, and vinegar in a small bowl. Slowly add the olive oil, whisking continuously until incorporated.
  3. Combine broccoli, cabbage, arugula, radishes, cherries, and sunflower seeds in a large bowl. Drain lentils and add to the vegetables. Pour dressing over the top and toss to combine. Taste and add more salt if needed.

One More Thing

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This is a sponsored conversation written by me on behalf of Lentils.org. The opinions and text are all mine. Thank you for supporting the brands that make this blog possible! Follow the hashtag #LetsLentil for great recipes all summer long!

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