Before our dinner at my mom's, my sister made a cocktail the she learned at Atelier et Saveurs, where she learnt to mix cocktails at a friend's birthday party. The cocktail was well balanced with the sweetness of the cranberry juice and the tartness of the lime, while the strawberries added colour and fruity strawberry flavour. Mmm!
Le Caïmorango (Strawberry Cocktail) - 1 drink Created by Fanny Gauthier fromAteliers et Saveurs. Add more strawberries or lime juice (or anything else - like vodka!) to taste!
* 4 pieces of strawberries * 4 lime wedges * 2 tsp brown sugar * 1 oz white cranberry juice * 1 oz vodka
In a glass, crush strawberries, lime wedges and sugar together (use a muddler if you have one!). Add some ice cubes. Mix in vodka and cranberry juice. Adjust to taste. Tada!
Another post, another meal at my friend T's! This time, her husband Superfly was away and I invited our friend Trapezista over for dinner. I felt comfortable doing this because I offered to make dinner! We started off with cherry mojitos and dinner was pasta with shrimp & pesto.
I had some cherries that I did not enjoy too, too much. They were the last of the season. After watching Giada at Home, I decided to freeze the cherries (first pit them, then freeze them on a baking sheet before placing them in a bag so they're not all stuck together) to make Blended Cherry Mojitos. All three of us really enjoyed it. I would say it was definitely sweeter than the usual mojitos. The cherry flavour really came out and I didn't mind the mint blended instead of crushed.
Shrimp & Pesto Alfredo - Serves 3 I've been obsessed with all things pesto recently. When I saw at the corner of my eye a foodbuzz ad for a post for Shrimp & Pesto Alfredo, I couldn't resist. My creamy sauce making skills have to be practiced though. Whenever I add cheese to a liquid, it always king of curdles. Not very attractive but still tasty. I think this would also be good with just pesto. Adapted from Cajun Chef Ryan.
* 15 shrimp, peeled and deveined * 1 clove garlic, minced * salt, to taste * ground black pepper, to taste * cherry tomatoes * olive oil * 2 cups milk * 1 tsp cornstarch * water * 100 g Parmesan cheese, ideally freshly grated * ¼ cup pesto, or to taste * 300 g pasta, cooked and drained
Season the shrimp with salt, pepper and garlic to taste. Allow to marinate for an hour or so. When you're ready for dinner, cook the past and bake the tomatoes in the oven for 10-12 min at 350F. Meanwhile, cook the shrimp in a bit of olive oil, until it is cooked through. (Don't overcook them! Overcooked shrimp is never good!). Set aside. In a large pan, heat up the milk. Mix the cornstarch in water. Add the cornstarch mixture, followed by the Parmesan cheese, to the milk while whisking. (This isn't when my sauce accidently became chunky...) Add the pesto and also mix. When the pasta is cooked, add the pasta to the sauce. Throw the shrimp and tomatoes in, as well. Tada!
I think the tomatoes added a nice burst of colour!
