Ring in Summer with a Rhubarb-Lime Martini!

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Summer is almost here and Spring is coming to a close. It’s time to get creative with those glorious branches of ruby goodness AKA RHUBARB!

I was inspired by how bright red the rhubarb has been the past couple weeks….and also by Mad Men. Maybe we’ve been watching too much Mad Men…all I want to do is drink martinis.

Rhubarb may seem a bit challenging but in reality, the possibilities are endless. First on the menu: My Rhubarb-Lime Martini!

Here’s what you’ll need:

For the Rhubarb Compote:

1 pound of rhubarb, cleaned and sliced

3/4 cup rapadura or sucanat (much more nutritious than regular granulated cane sugar. you can find this at whole foods or your local health food store)

2 or 3 tablespoons of unsalted organic butter

pinch of sea salt

lime zest from 1 lime

For the rest of the ‘tini:

[makes 2 Martinis]

1 oz lime juice

3 oz. chilled vodka (use a good quality one!)

3 tablespoons of rhubarb compote (from recipe above)

2 ice cubes

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a little organic evaporated cane juice to rim the glasses

Recipe Notes:

*You can play around with measurements to your liking.*

*For an added ruby hue, add a splash of pure cranberry juice if you have it on hand!*

*Remember to use organic ingredients!*

First, make the compote:

1. Melt butter in large sauce pan

2. Add sugar and cook on very low heat until well combined

3. add the sliced rhubarb, lime zest, and pinch of sea salt

4. cook on low heat until rhubarb becomes slightly soft.

5. turn off heat. let cool. (it’s not good to put steaming hot food in the processor)

6. using a food processor, process the compote until creamy and smooth.

7. Place martini ingredients into martini shaker (ice cubes, lime juice, rhubarb compote, and vodka) *if you are redneck like me and don’t have a martini shaker–use a mason jar…they work great and they even have oz. measurements on the side*

8. Garnish with Lime slice and sugar the rim.

9. Cheers!
rhubard martini

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Mexican Street Snack: Cucumbers with Lime and Chili Powder

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If you’ve ever been to Mexico, or Downtown LA, you know what I’m talking about! These spicy-tangy snacks are so refreshing and absolutely picture perfect on a hot day!
In Mexico street vendors sell these cucumber snacks. They also make similar treats with corn, mango, and papaya. They sell them to you in plastic beer cups!
They are so simple to make which is great for when you have a one-track mind focused on getting outside. Cucumbers are hydrating and the sea salt and lime will replenish your mineral needs after sweating.

Here’s what you need:
2 large cucumbers
1 tablespoon of New Mexico chili powder blend (the one to use for this recipe is a brighter orange color. Mountain Rose Herbs makes a great blend you can buy it here)
1 teaspoon of course sea salt (buy it here)
1/4 cup lime juice

Don’t forget to buy organic!

Here’s what you do:

1. Chop the ends of the cucumber off

2. Slice in half long ways. Then slice in quarters. Then slice the quarters in half long ways

3. Pour lime juice over the cuc slices. Toss.

4. Sprinkle with salt and chili powder.

Sip with your favorite beverage outside and you have yourself a mini Mexican staycation!

This post is linked to Gnowfglins Simple Lives Thursday #96, Kelly the Kitchen Kop’s Real Food Wednesday, and the Nourishing Gourmet’s Pennywise Platter.
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