Strawberry-Basil Martini

This was the first thing we made with our freshly picked Long Island strawberries. In fact, I enjoyed it the day that we picked them. 🙂 It was jammy and absolutely fabulous.

The recipe was adapted from Food and Wine, contributed by José Zepeda. The sweetness can be easily adjusted by decreasing the amount of agave or simple syrup. It was a warm evening, so we served it over ice. Perfect.

Yield: 1 drink

• 3 strawberries, plus thin slices for garnish
• 3 basil leaves, plus more for garnish
• 1/2 ounce simple syrup or agave nectar
• ice
• 1 ounce gin
• 1 ounce vodka
• 1/2 ounce fresh lime juice

1. In a cocktail shaker, muddle the strawberries with the basil leaves and simple syrup or agave nectar.
2. Add ice and the remaining ingredients and shake well.
3. Strain into a chilled martini glass and garnish with strawberry slices and basil, as desired.

The Union Square Strawberry Cocktail

I have so many delicious recipes just waiting to be shared. Before strawberry season is over, I must share new recipes that I tried with my fresh-picked berries this season.

This cocktail was the very first thing we prepared with our fresh strawberries. My husband made it for me on my birthday! ❤ The recipe was adapted from cocktails that New Amsterdam Gin named to honor modern-day landmarks in New York City, via The Spruce Eats.com. I plan to also try it using vodka instead of gin. Happy birthday to me! 😉

Yield: 1 cocktail

• 2 ounces gin (or vodka)
• 2 strawberries
• sprig of fresh basil
• 1/2 ounce fresh lime juice (I used juice from 1/2 of a lime)
• 1/2 ounce fresh lemon juice
• 1 ounce agave nectar
• 1/2 strawberry, for garnish, if desired

1. Muddle strawberries with the basil until fully mashed in a cocktail shaker.
2. Add all other ingredients.
3. Add ice and shake vigorously.
4. Strain into a chilled cocktail glass. (We chilled the glass by filling it with ice while the cocktail was being prepared.)
5. Garnish with half a strawberry, as desired.

Green Curry Pork Tenderloin

While I’m sharing delicious green sauces, I have another one to share… Thai green curry this time. 🙂 Using prepared curry paste is a wonderful shortcut, making this dish an elegant weeknight meal.

This dish comes from my favorite column, R.S.V.P., in Bon Appetit magazine. Subscribers write in to request recipes for dishes that stayed in their minds after dining out. This recipe was adapted from Root Down in Denver, Colorado. I doubled the meat and marinade, and increased the amount of garlic and the cooking time (internal meat temperature).

We ate it with steamed spinach over brown Basmati rice. I served the tenderloin over the spinach and rice so that every component was smothered in the wonderful sauce.

Yield: Serves 4 to 6

For the Tenderloin:

•  1/2 cup soy sauce
• 1/4 cup (4 T) fresh orange juice
• 2 T pure maple syrup
• 2 T toasted sesame oil
• 2 pork tenderloins (about 1 to 1½ pounds each)
• coarse salt
• 1 T grapeseed or vegetable oil

For the Sauce & Assembly:

• 1 T plus ½ cup grapeseed or vegetable oil, divided
• 1 medium shallot, chopped
• 2 garlic cloves
• ¼ cup prepared green curry paste
• 1 teaspoon finely grated lime zest (from 1 lime)
• 1 14.5-ounce can unsweetened coconut milk
• 1 T agave nectar
• 1 T fresh lime juice
• ¼ cup cilantro leaves, plus more for serving
• Unsalted, roasted pumpkin seeds (pepitas; for serving)
• 1 to 2 pounds spinach, steamed until wilted, for serving
• brown Basmati rice, for serving

1.  Combine soy sauce, orange juice, maple syrup, and sesame oil in a large resealable plastic bag. Add tenderloin meat; close bag, pressing out air. Chill, turning once, 4–12 hours.
2. Remove tenderloin from marinade and pat dry; discard marinade. Season lightly with salt.
3. Preheat oven to 250°.
4. Heat grapeseed oil in a large ovenproof skillet over medium-high.
5. Cook tenderloin, turning occasionally, until browned on all sides, about 2 minutes per side, 5 minutes total.
6. Transfer pan to the oven and roast until an instant-read thermometer inserted into the thickest part of tenderloin registers 135°, 20–25 minutes.
7. Transfer to a cutting board; let rest at least 10 minutes before slicing.
8. While meat is cooking, heat 1 T oil in a large saucepan over medium.
9. Cook shallot and garlic, stirring often, until softened, about 3 minutes.
10. Add curry paste and lime zest and cook, stirring constantly, until paste is slightly darkened in color and very fragrant, about 4 minutes.
11. Add coconut milk, bring to a simmer, and cook until reduced by half, 20–25 minutes. Let curry mixture cool.
12. Transfer curry mixture to a blender and add agave, lime juice, ¼ cup cilantro, and 2 T water; blend until very smooth.
13. With motor running, add remaining ½ cup oil in a steady stream; blend until sauce is thick and emulsified. Transfer to a small saucepan and heat over medium just until warmed through.
14. Serve pork over prepared rice and steamed spinach, topped with sauce, cilantro, and pumpkin seeds.

Do Ahead: Sauce can be made 1 day ahead. Cover and chill.

Three Years Ago:

• Roast Pork Tenderloin with Carrot-Pine Nut Romesco Sauce
• Slow Cooker Thai Red Curry with Chicken
• Pork Chops with Shiitake Mushrooms and Mustard Vinaigrette

Four Years Ago:

• Pork Tenderloin with Garlic-Orange Vinaigrette and Sautéed Spinach

Chocolate-Avocado Pudding

This pudding gets its creaminess from avocados- and you would never know. It’s also made in minutes using a blender- fabulous! I love that it incorporated a vanilla bean and freshly squeezed orange juice too.

This recipe is from Gjusta in Venice, California, via Bon Appetit. Fresh and great.

Yield: Serves 8

• 2 large avocados, pits removed
• 1 vanilla bean, split lengthwise
• ¾ cup unsweetened cocoa powder
• ½ cup pure maple syrup
• ¼ cup agave nectar
• ¼ cup (or more) fresh orange juice
• ½ teaspoon kosher salt
• 1½ cups heavy cream, optional
• ¼ cup cocoa nibs and/or chopped hazelnuts, optional

1. Scoop avocado flesh into a blender. (I used a Vitamix.)
2. Scrape in vanilla bean seeds; reserve pod for another use.
3. Add cocoa powder, maple syrup, agave nectar, orange juice, and salt and blend to a coarse purée.
4. With motor running, gradually stream in ¾ cup hot (but not boiling) water; blend, adding more orange juice as needed, until smooth and creamy.
5. Divide pudding among eight 4–6 oz. ramekins or small bowls and chill (uncovered) at least 2 hours.
6. Just before serving, whip cream in a medium bowl to soft peaks and spoon over pudding, if desired; top with cocoa nibs and/or hazelnuts.

Note: Pudding can be made 3 days ahead. Cover and chill.

One Year Ago:

• Tate’s Shortbread

Two Years Ago:

• Warm Chocolate Puddings

Three Years Ago:

• Pretzel-Shortbread Bars
• Slow-Cooker Pear and Apple Butter

Watermelon and Tequila Cooler

This drink SCREAMS summer to me! So far, I have only enjoyed one of these fruity and fabulous cocktails on my back porch (which was lovely, by the way!)… but I know I’ll have one on the beach this summer as well. 🙂 Maybe at an outdoor concert too? I can’t wait!

This sweet and refreshing cocktail (Sandia y Tequila Fresca) was adapted from El Chino Latino Cocina. Great!

Bringing it to Fiesta Friday #73, co-hosted by the amazing bloggers Juju @ Cooking With Aunt Juju and Michelle @ Giraffes Can Bake. Cheers!! 🙂

Yield: Makes 1 drink

• 1 cup watermelon
• 1 oz tequila
• 2 T fresh lime juice
• 2 T agave nectar
• ice cubes, for serving

1. Cut the rind off the watermelon and remove the seeds. Cut enough chunks to measure 1 cup and put in a blender. (I used a Vitamix.)
2. Add the remaining ingredients and puree until smooth.
3. Pour over ice in a margarita or other cocktail glass. Serve cold and enjoy!

One Year Ago:

• Mango Margarita

Two Years Ago:

• The Perfect Margarita

Mango Margarita

My kids and I go through cases of mangoes- fighting for the last piece. Margaritas are my favorite cocktail. You see why this is the perfect recipe, right? 🙂 Perfect for Mother’s Day! Perfect for Fiesta Friday #16 at The Novice Gardener too! I didn’t join the party last week and have to make up for it this week with two contributions. (My fabulous Mother’s Day dinner will be next….)

This recipe was adapted from Food and Wine, contributed by David Yan of Casa Noble Estate. We added a little bit of granulated sugar to the chile powder coating on the rim of the glass. My kids enjoyed a non-alcoholic version as well. Super tasty!

Yield: Makes 2 drinks

• 1 cup ice
• 1 lime wedge
• 3 ounces tequila
• 1 small mango—peeled, pitted and coarsely chopped (3 ounces)
• 1 1/2 ounces fresh lime juice
• 1 tsp chile powder
• 1 tsp granulated sugar
• 2 ounces Cointreau
• 1 1/2 ounces agave nectar
• 3 ounces Italian grapefruit soda

1. Spread the chile powder and granulated sugar in a dish. Moisten the rim of a margarita glass with the lime wedge; dip the rim in the chile powder to coat.
2. In a blender, puree the mango. Add the remaining ingredients and blend until smooth. Pour into the glass and serve.

One Year Ago:

• Tres Leche Rice Pudding

Frozen Blackberry Margarita

We have been having fun this summer branching out from our usual cocktails. I am not usually partial to a frozen margarita, but this slushy one was tasty and had such amazing color! Perfect for a summer night.

This recipe was adapted from the New York Times. We made them a little sweeter by using agave nectar instead of simple syrup, and slightly less potent. Fabulous.

Yield: Makes 1 large or 2 small drinks

• 6 large blackberries, plus 1 (or more) to garnish each drink
• 1 1/2 ounces tequila
• 1 ounce Grand Marnier or Cointreau
• 2 T lime juice (about 1 lime)
• 2 T agave nectar or simple syrup
• 1 1/2 cups ice
• mixture of coarse salt and coarse sugar for glass rims
• lime wheels, optional

1. Blend all of the ingredients (except garnish: salt, sugar, lime wheels) until smooth and frosty. (I used a Vitamix.)
2. Run a lime wedge along rims of margarita glasses and dip into salt-sugar mixture.
3. Pour the blended drink, garnish with blackberries and lime wheels, if desired.