I displayed fun party food for Labor Day weekend.
Let's start the party with nuts and beverages ...
Ginger Party Nuts
¼ c. Ginger People Fiji Ginger Syrup
1 lb. (4 c.) unsalted mixed nuts
½ c. Ginger People crystallized ginger, coarsely chopped
¼ c. Ginger People Fiji Ginger Syrup
1 lb. (4 c.) unsalted mixed nuts
½ c. Ginger People crystallized ginger, coarsely chopped
(I used the whole 3.5 oz. bag)
¼ tsp. cayenne pepper
2 tsp. coarse salt
¼ tsp. black pepper
3 Tbl. sesame seeds
¼ tsp. cayenne pepper
2 tsp. coarse salt
¼ tsp. black pepper
3 Tbl. sesame seeds
Preheat oven to 350o. Line baking sheet with parchment paper; set aside.
In a medium saucepan, add Ginger Syrup. Heat on medium until just warm. Add remaining ingredients, mix well.
Arrange nut mixture in a single layer on prepared baking sheet. Bake 15 minutes or until nuts are golden, stirring occasionally. Cool completely, then break into bite-size pieces. Store in an airtight container.
*****
Ginger Manhattan
4 oz. bourbon
2 oz. sweet vermouth
1 oz. Ginger People Fiji Ginger Syrup
Garnish: orange twist
Pour bourbon, sweet vermouth, and ginger syrup into a cocktail shaker (with or without ice). Shake well. Pour into a glass and garnish with an orange twist.
Yields: 2 cocktails
*****
Jammin Sangria
1 bottle Jam Jar Sweet Shiraz
1 bottle Blood Orange sparkling soda
2 c. apple juice
2 c. triple sec, or orange liqueur (optional)
sliced fruit of your choosing: orange, lemon, lime, apple, kiwi
Pour all (cold) ingredients into a pitcher. Serve.
*****
This next recipe is from Stonewall Kitchen. Have to say, their recipes have never failed me.
Boozy Cherry Coke Float
(Stonewall Kitchen)
1 c. vanilla ice cream
2 Tbl. juice from Tillen Farms Bada Bing Cherries or Bourbon Bada Bing Cherries
2 oz. bourbon or whiskey (optional)
16 oz. cola
Garnish: Tillen Farms Bada Bing Cherries or Bourbon Bada Bing Cherries
Divide the ice cream amongst two chilled glasses.
Top each glass of ice cream with 1 tablespoon of cherry juice and 1 ounce of bourbon or whiskey.
Slowly fill the glasses with cola, top with cherries. Serve immediately with a straw and a spoon.
For a family friendly version, simply leave out the bourbon or whiskey.
I prepared this at home with the Bourbon Bada Bing cherries. So much fun. I used TFM's vanilla bean ice cream. BUT, I only used half the amount of cola. I found using less cola let the bourbon flavor shine through.
*****
Moving on to side dishes ...
Pickled Grape Salad
(Pati Jinich - patijinich.com)
2 c. Cotton Candy Grapes
1 jalapeno, halved seeded, thinly sliced
2 Tbl. orange juice
2 Tbl. lime juice
1 tsp. lime zest
1 tsp. orange zest
½ c. cilantro leaves, roughly chopped
½ c. fresh mint leaves, roughly chopped
½ tsp. ground cumin
½ red onion, sliced
1 rib celery, sliced
1 tsp. Kosher salt
2 Tbl. olive oil
In a medium bowl, toss the grapes with the jalapeno, lime and orange juices and zests, cumin, red onion, celery, salt, and olive oil. Toss until fully coated. Add cilantro and mint and toss to incorporate.
Yields: 4 to 6 servings
My friend in Arizona turned me on to Pati Jinich. I watch her show on PBS. Aside from delicious recipes, it's interesting to learn about Mexican culture.
*****
Honey BBQ Baked Beans
(Stonewall Kitchen)
3 (15 oz.) cans beans, drained and rinsed (Pinto, Soldier, Great Northern)
1 lb. kielbasa, or your favorite sausage
1 medium sweet onion, large dice
¼ c. brown sugar, packed
½ tsp. dry mustard
½ tsp. cumin
¾ c. Stonewall Kitchen Honey Barbecue Sauce
Empty beans into 2-quart bean pot or ovenproof casserole dish.
Slice kielbasa into rounds or chunks and sauté until browned. Remove from pan and put into bean pot.
Add onions to sauté pan and cook until soft. Add to beans.
In separate bowl mix Honey Barbecue Sauce, brown sugar, dry mustard and cumin together. Blend well and add to beans.
Bake beans, covered, in a 350o oven for 2 to 3 hours.
Yields: 8 to 10 servings
I prepared this for Labor Day weekend. Everyone enjoyed them. I modified the recipe slightly since I used bacon and not kielbasa ---
Honey BBQ Baked Beans with Bacon
(Anita modifed from Stonewall Kitchen)
3 (15 oz.) cans beans, drained and rinsed (Pinto, Navy)
½ lb. bacon, cut into ½" slices
1 medium sweet onion, large dice
¼ c. dark brown sugar, packed
½ tsp. dry mustard
½ tsp. cumin
¾ c. Stonewall Kitchen Bourbon Molasses Barbecue Sauce
In ovenproof pan (I use my Le Creuset) cook bacon, but do not make crispy. Add onion and sauté until onions are translucent.
To pan add brown sugar, dry mustard, cumin and Bourbon Molasses Barbecue Sauce. Stir until thoroughly incorporated.
Bake beans, covered, in a 350o oven for 2 to 3 hours.
Yields: 8 to 10 servings
*****
Honey BBQ Grilled Shrimp
(Stonewall Kitchen)
1 lb. raw shrimp, peeled and deveined
¼ c. Stonewall Kitchen Honey Barbecue Sauce
¾ c. pineapple chunks, drained
1 bunch spring onions, cut into 2" lengths
In a ziploc bag or shallow dish, marinate shrimp in Honey Barbecue Sauce for 15 minutes.
Skewer shrimp alternating with pineapple and spring onion.
Grill shrimp until they are pink and just cooked through, 1 to 2 minutes per side.
Yields: 4 servings
This sounded like an easy peasy meal. Could even make into an appetizer. My family does not eat shrimp, I prepared this using using chicken.
Honey BBQ Grilled Shrimp Chicken
(Anita modifed from Stonewall Kitchen)
1 lb. boneless chicken breast or thighs, cut into 2" cubes
½ c. Stonewall Kitchen Honey Barbecue Sauce,
plus more for drizzling when serving.
¾ c. pineapple chunks, drained
1 sweet onion, but into wedges
In a ziploc bag or shallow dish, marinate chicken in Honey Barbecue Sauce for 15 minutes.
Preheat broiler to high.
Skewer chicken alternating with pineapple and onion. Place on baking sheet.
Place chicken under broiler and cook until cooked through, 3 to 4 minutes per side. Remove to serving platter and drizzle with additional Honey Barbecue Sauce.
Yields: 4 servings
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