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May 6, 2017

Crepes Suzy

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Crepes Suzy

May 6: National Crepes Suzette Day

Highlander had to undergo fire safety training for his job in the oil and gas industry. Even with his background and reassurance (plus the fire extinguishers he put around the house), Islander is frightened about flambéing her fruity foods (Crepes Suzette, Cherries Jubilee, Bananas Foster, etc.). So she found a simplified and shortcut Crepes Suzette recipe, which uses store-bought crepes and marmalade for the “Suzy Sauce”. The orange-flavored liqueur is still included as an ingredient but it does not have to be ignited. The alcohol cooks off in the heat and the sauce is still sweet for this delicious dish. For a fast French food without the flame, make Crepes Suzy for National Crepes Suzette Day. Bon appétit!

Recipe

(Adapted from About.com Desserts/Baking)

Ingredients

  • 12 ready-made/store-bought crepes
  • ¼ cup (½ stick) butter (we used French butter)
  • 12-15 ounce jar orange marmalade (we used one that has champagne in it)
  • ¼ cup orange liqueur (such as Grand Marnier, Cointreau, Curaçao or Triple Sec)
  • 2 tablespoon brandy (we used Cognac)
  • orange, thinly sliced (optional garnish)

Directions

In a large skillet, melt the butter over medium low heat. Stir in the orange liqueur and brandy. Simmer on low for a few minutes to cook off the alcohol.

Mix in the orange marmalade and bring to a slow boil. Reduce the heat. Add a crepe to the sauce and quickly fold it in half, being careful not to let it soak or it will get soggy. Fold in half again and transfer to a plate. Continue folding the rest of the crepes one by one in the sauce. Arrange crepes on a plate, layering a few on top of each other. Garnish with orange slices. Spoon some more Suzy sauce on top of the crepes and orange slices.

Notes

 

 

May 4, 2017

Bantha Milk

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Bantha Milk

May 4: Star Wars Day

Want something super simple to drink as a last-minute observance of Star Wars Day? Then prepare Bantha Milk—that (in)famous blue beverage first seen in “Episode IV: A New Hope” where Luke’s aunt Beru served it to him for supper as a nutritious drink. Wookieepedia lists other appearances of Bantha Milk in movies and books within the Star Wars universe. There are also boozy Bantha Milk cocktails, Blue Milk shakes and various versions of this recipe. But we wanted to post a quick and easy drink recipe that is sure to be a total “blue milk run” to celebrate Star Wars Day. May the 4th be with you!

Recipe

  • Milk (cow, goat, sheep, almond, coconut, cashews, etc.)
  • Blue food coloring

Directions

In a clear pitcher, pour the milk. Add a few drops of blue food coloring. Mix until well blended. Refrigerate until ready to drink. Pour into glasses or cups and serve cold.

Notes

  • The “lightsaber straws” are actually plastic spoons that came in a cereal box a long, long time ago and a galaxy far, far away.
  • Serve Bantha Milk with Wookieee Cookies.
  • See our Theme Menus and scroll down to the Star Wars section to see a list of recipe ideas.

 

 

May 5, 2016

Ceviche Shrimp and Mango

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Ceviche de Camarones y Mango

Ceviche Shrimp y Mango

May 5: Cinco de Mayo

San Antonio, Texas, is famous for its fiestas. When we lived there for six super happy years, we celebrated by eating many Mexican dishes with our familia and friends, including ceviche, a dish that contains raw seafood “cooked” in citrus, usually limes or lemons, and tossed with tomatoes, onions, jalapeño peppers and cilantro. Since Islander is not too fond of fish, she found a ceviche recipe that contains shrimp cocktail. Mango is added to the mix for a vibrant color and a slightly sweet surprise. Ceviche de camarones y mango reminds us of the confetti inside the cascarones (eggs that we liked to smash especially on unsuspecting people’s heads!). This appetizer can be eaten alone or served with tortilla chips. On Cinco de Mayo, serve ceviche with shrimp and mango for a fun and flavorful fiesta.

Recipe

(Adapted from Whole Foods)

Ingredients

  • 25-30 medium-sized shrimp, raw, thawed, deveined and shelled (we used cooked cocktail shrimp; see Notes)
  • 1 cup red onion, finely chopped
  • 1-1 ½ cups tomato, diced
  • 1 semi-ripe firm mango, peeled, pitted and finely chopped
  • 1 jalapeño pepper, cored, seeded and finely chopped
  • 3-4 limes, juiced
  • ½ cup cilantro leaves, finely chopped
  • 1 teaspoon fine sea salt

Directions

Rinse the shrimp and pat dry with paper towels and discard the tails. Cut into ½ inch pieces, reserving a few shrimp to garnish (optional). Chop the onion. Dice the tomatoes. Chop the mango (one cup) and jalapeño pepper.

Ceviche Shrimp y Mango

Place the chopped ingredients in a big bowl. Pour the lime juice over the mixture and combine well. Sprinkle with cilantro and salt and mix again. Cover and refrigerate for an hour to allow the flavors to develop and the citrus from the lime juice acid to “cook” the shrimp. Serve chilled in a margarita glass, garnished with shrimp. Or place in a small dish/bowl surrounded with tortilla chips.

Ceviche Shrimp y Mango

Notes

  • If raw seafood is a concern, replace with ready-to-eat cocktail shrimp.
  • Further the fiesta fun and serve ceviche de camarones y mango on National Shrimp Day on May 10.
  • Search our blog for other Mexican recipes. ¡Viva Fiesta!
 

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