 |
PARTY DRINKS & RECIPES
Pineapple Upside Down Martini
1 oz. Vanilla Vodka
2 oz. Pineapple Juice
1 dash of Genadine syrup
Shake pineapple
juice and vanilla vodka with ice in a martini shake or tumbler.
Pour in to a martini cocktail glass.
Add dash of grenadine and serve.
Garnish with pineapple wedge or cherry.
Electric Koolaid Slush
26 oz. rum
1 package Kool-Aid Lemon-Lime mix
1 can (large) pineapple jice
1 cup sugar
1/2 cup fresh lemon jice
4 cups water
Sprite soda
Mix all the above
ingredients together except the sprit. Put in freezer safe containers with a good sealing lid. Make at least 24 hours in advance to give it time to freeze.
It wo't ever freeze solid because of the alchohol, but will get nice and slushy. Serve in a punch bowl.
To serve: Fill half your cup with slush
and top off with sprite/7-up.
Fruit Kabobs
Start with avariety of colorful fruit. Use fruit that's fresh but firm, never over-ripe.Try fresh or canned DOLE Pineapple
chunks, large seedless grapes, strawberries, melon chunks and cherries. Or go completely tropical with pineapple, mango and papaya. Be creative, try what's in season
, experiment and find your own favorite combinations. Wash, peel, and cut the fruit into similar size chunks and drizzle with lemon juice
or DOLE 100% Pineapple Juice to prevent browning.
Thread fruit onto bamboo skewers. If you will be grilling your kabobs, first soak the
skewers in water for 30 minutes or more to prevent them from burning
(if younger kids are helping, supervise them so they do no poke themsevles).
Place 6-7 pieces on each skewer alternating colors, shapes, and textures.
Use smaller fruit like grapes or cherries on the ends of the kabobs and leave space at each end of the skewer for reasy handling.
Grilled Cedar Plank Salmon
1 (3 pound) whole filet of salmon, skin on, scored (up to but not through the skin) into serving pieces
6 tablespoons extra-virgin olive oil
4 large garlic cloves, minced
1/4 cup iminced fresh dill
2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon lemon zest, plus lemon wedges for serving
Soak an untreated cedar plank (or planks) large enough to hold a side of salmon (5 to 7 inces wide and 16 to 20 inches long) in water, weighing it with something heavy, like a brick, so it stays submerged 30 minutes to 24 hours. Place soaked cedar on hot grill grate, close lid, and watch until wood starts t o smoke, about 5 minutes. Transfer salmon to hot plank, move salmon off direct charcoal heat or tun burners to low, and cook covered until salmon
is just opaque throughout (130 on a meat thermometer inserted in the thickest section) 20 to 25 minutes or longer, depending on thickness and grill temperature. Let site 5 minutes; serve with lemon wedges. |
|
|
