Melon-Tequila Cooler

Prep time: 3 minutes
Serves: 2

At poolside this summer, bring your temperature down with this refreshing melon cooler. Blended in minutes, the drink is laced with that wonderful south-of-the border specialty - Tequila.

While swimming, tanning or just lounging around, our Melon-Tequila Cooler will make you feel relaxed in no time.

Ingredients:
1-1/2 cups cut-up cantaloup melon (cut in 1-inch pieces)
2 to 3 shots Tequila
3-1/2 cups ice cubes
2 tablespoons granulated sugar (optional)
1 lime, sliced (for garnish)
2 sprigs mint leaves (for garnish)

In a blender, mix together the melon and Tequila shots.

Add 2 cups ice cubes and pulse-blend until slushy.

Add 1-1/2 cups more ice cubes and pulse-blend once more. 

Adjust Tequila level and add sugar, if desired. 

Divide the drink among two tall glasses and garnish with lime slices and sprigs of mint.

Text and Photograph ©2012 Nancy Real.

Caprese with Basil Almond Pesto

Prep time: 7 to 10 minutes
Serves: 4 to 6

The classic Caprese Salad consists of tomatoes, fresh mozzarella, olive oil and basil leaves. I've changed this recipe because I like tweaking and creating new recipes.

My version has some fresh pesto sandwiched between the tomato and mozzarella. There are no words or emotions to describe the luscious flavors of this Caprese with Basil Almond Pesto!

Ingredients:
2 to 3 ripe tomatoes
extra virgin olive oil, to drizzle
salt and pepper, to taste
6 to 8 teaspoons Basil Almond Pesto (previously published on this blog)
1 pound fresh mozzarella balls (these are called "bocconcini" or small bites)
4 to 6 large, fresh basil leaves

1. Slice the tomatoes in 1/4-inch thick slices and lay on a serving platter.

2. Drizzle the oil over tomato slices, followed by salt and pepper, to taste.

3. Spread 1 teaspoon Basil Almond Pesto on each tomato slice.

4. Drain all water from the mozzarella bocconcini and, on a cutting board, gently cut them in half.

5. Lay each one, flat side down, over the pesto and tomato (the rounded side of bocconcini should be face-up).

5. Drizzle some olive oil over each tomato-bocconcini component, followed by salt and pepper, to taste.

6. Cut the basil leaves in slivers and use them to decorate the plate or to decorate the salad.

Enjoy as a starter or salad course.

Text and Photograph © 2012 Nancy Real.

July 4th Sorbet with Balsamic Cream®

Prep time: 5 minutes
Serves: 4


We're celebrating Independence Day on Wednesday, July 4th. It's so nice to have a break from work mid-week. And I mean ALL WORK, including the kitchen.


Along that line, I thought I'd end my holiday cookout by scooping some sorbet or ice cream onto a plate, adding a drizzle of Balsamic Cream®, followed by a garnish of berries. That's as hard as I'll work for this July 4th Sorbet with Balsamic Cream® recipe.


Enjoy and stay safe!


Ingredients:
One pint raspberry sorbet (vanilla ice cream or frozen yogurt can be substituted)
Balsamic Cream® (also known as Crema di Balsamico®)*
Strawberries, for garnish
Blueberries, for garnish
8 sprigs mint leaves, for garnish (optional)


Place a scoop of sorbet on each of 4 individual bowls or dessert plates.


Add a drizzle of Balsamic Cream® and garnish with strawberries, blueberries and mint leaves.


Serve immediately.


*Balsamic Cream® can be purchased at Wholefoods Stores® or online at Amazon.com®.
Text and Photograph ©2012 Nancy Real