05 May

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May 13, 2025

Bahama Mama Cocktail

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Bahama Mama Cocktail

May 13: World Cocktail Day

North of the equator, spring has already sprung. But in the Southern Hemisphere, fall is just beginning. On World Cocktail Day, drinking a Bahama Mama can feel like an eternal summer vacation!

There are different versions of the Bahama Mama cocktail’s origin stories as there are recipes of this refreshingly cool cocktail. Prohibition in the United States boosted the Bahamas’ economy when Americans would visit for alcohol tourism and rum smuggling. Around this time, there was a song called “Bahama Mama: That Goombay Tune” (1932) that evoked a vacation vibe. The upbeat song was also revived during the Disco Era. This tropical cocktail was perfect for parties with music and dancing. Bahama Mama could also refer to Dottie Lee Anderson, the Caribbean entertainer famous in the 1950s. It was around this time that the cocktail became popular and was printed in different publications. The recipe contains at its very core rum, fruit juices, grenadine and ice.

No matter the mystery of the drink’s history or ingredient combinations—just “chillax” and enjoy a classic Bahama Mama on World Cocktail Day or year-round.

Recipe

(Adapted from Mashed)

Ingredients

  • 1 cup crushed ice
  • 2 ounces orange juice
  • 2 ounces pineapple juice
  • 1 ounce rum (dark, light, gold or spiced)
  • 1 ounce coconut rum
  • ½ – 1 ounce grenadine
  • Fruit garnishes

Directions

Fill a shaker with crushed ice. Pour in the orange and pineapple juices.

Pour in the rums and grenadine. Shake well. Pour into a glass. Garnish with orange slice, pineapple wedge and maraschino cherry.

Notes

  • For a frozen cocktail, blend the Bahama Mama ingredients and pour in a glass. Garnish with sliced/cut fruits.
  • Some recipes include fresh lemon or lime juice, banana-flavored liqueur and coffee liqueur.
  • Search our blog for other cocktail recipes (drinks or desserts).

 

May 1, 2024

Kachumbari

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Kachumbari

(Kenyan Tomato-Onion Salad)

May: National Salad Month

Islander’s brother, K, occasionally goes to Kenya as a guest speaker at one of the mission houses of his congregation. He stays for a week after his presentation, then enjoys going on a morning safari, mingling with his African brothers and priests and, of course, eating the local foods at the congregational buffet. 

Kenyan cuisine is influenced by local tastes, British colonial culture and Indian immigrants. So he was able to taste a wide variety of stews, starches, grilled meats and desserts. To stay healthy and balanced, he also ate the typical tomato-onion salad called kachumbari; in Swahili, it is basically “tomato and onion salad”. It reminded him of pico de gallo back in San Antonio, Texas (he has sinced moved to Ohio for a different ministry position).

During National Salad Month, try a simple salad from Kenya—kachumbari.

Recipe

(From Brother K via the Kenyan Cook)

Ingredients

  • ½ red onion, sliced lengthwise
  • Salt
  • Cold water
  • 3 Roma tomatoes, chopped
  • 1 cup cucumber, peeled and diced
  • 1 avocado
  • 1 lime or lemon
  • 2-3 tablespoons cilantro, chopped finely

Directions

Cut the onion down the middle and discard the outer skin layers. Use one half to slice into slivers. Place in a large glass or metal bowl. Sprinkle with a little salt to remove the sharpness. Pour cold water to cover the onions. Set aside. Meanwhile, chop the tomatoes. Peel and dice the cucumber. Drain the water from the onion bowl.

Add the tomatoes and cucumber into the onion bowl. Squeeze the lime or lemon juice over the bowl. Cut the avocado in half lengthwise. Remove the seed and skin. Chop into chunks. Gently mix avocado with the onions, tomatoes and cucumber. Stir in chopped cilantro. Transfer to individual serving bowls or small salad plates. Serve chilled. Yield: Approximately 4 servings.

Notes

  • Add a minced jalapeño or chili pepper for heat.
  • Search our blog for more salad recipes.
 

May 30, 2023

Orange Ginger Scones

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Orange Ginger Scones

May 30: National Scone Day

Whenever there is an extended national holiday, like Memorial Day weekend, Islander likes to bake some scones on a Friday evening so they would be ready for a “late-awake” breakfast on Saturday and Sunday. We just reheat them and enjoy with a cup of coffee or tea. 

We have made many scones before but always want to try different recipes. For this one, we had a little bit of orange juice leftover and decided to use them in orange ginger scones. The citrusy glaze enhances the orange flavor and complements the gingery bits. 

For National Scone Day, try making one of the many scone recipes listed under our Theme Menus, especially orange ginger scones. 

Recipe

(Adapted from TeaTime Magazine)

For the orange ginger scones

  • 1 ½ cups self-rising flour
  • ¼ cup sugar, granulated white
  • ¼ cup (½ stick) unsalted butter, cold or frozen
  • ¼ cup crystallized ginger, chopped finely
  • Zest of 1 orange
  • ½ cup heavy whipping cream
  • 2 teaspoon orange extract

For the glaze

  • 1 cup powdered sugar
  • 2-3 tablespoons orange juice

Directions

In a mixing bowl, combine the flour and sugar. Grate the cold/frozen butter into the mixture and blend until it resembles coarse crumbs.

Toss in the crystallized ginger and orange zest. In a small bowl or cup, mix the whipping cream with orange extract. Add to the flour mixture to form a dough. 

Form dough into a ball and flatten to ½ inch thick. Cut into wedges. Place on a baking sheet lined with parchment paper a few inches apart from each other.

Bake in a preheated oven at 350 degrees F for 18-20 minutes. Remove from the oven and let cool while making the glaze. In a small bowl or cup, combine the powder sugar and orange juice, adding a little at a time until the glaze reaches the desired consistency. Mix until smooth. Drizzle liberally over the scones. Serve warm.

Notes

  • Swap lemon for the orange zest and juice in this scone recipe.
  • If self-rising flour is not available, make it by combining 1 cup flour, 1 ½ teaspoons baking powder and ½ teaspoon salt (measurement is for one cup).
  • Instead of wedge scones, other shapes such as circles/rounds or squares can be made using cutters.
 

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