Caliente Colada Recipes

FULL MOON

Steps:

• Put the hot water, orange liqueur, almond liqueur, honey and lemon juice in a glass and stir. Garnish with a lemon wedge and some blueberries.

MOCK COLADA

Steps:

• Add 3 to 4 ice cubes to a cocktail shaker, plus the lime juice, pineapple juice, coconut milk and honey. Cover and shake to dissolve the honey and chill the drink. Strain into a 15- to 20-ounce hurricane glass filled with crushed ice. Top off with the seltzer. Spear the maraschino cherries and pineapple wedges on a cocktail pick for the garnish.

COOL COLADA

Steps:

• In a small pitcher, combine the seltzer, pear juice, cream of coconut and lime juice. Stir well. Pour into ice-filled glasses. Add 1/4 cup rum per drink, if desired.

NEGRONI

Steps:

• Stir the gin, Campari and vermouth over ice until chilled. Strain into a chilled coupe glass, and then garnish with the orange twist.

CHICKEN CALIENTE

Steps:

• Preheat the oven to 350 degrees F. Butter a 2-quart casserole dish.
• In a bowl, combine all the ingredients except the chips and mix well. Transfer the mixture to the buttered dish, top with the chips, and bake until hot and bubbling, about 30 to 35 minutes. Serve immediately.

FETTUCCINE ALFREDO

Steps:

• For the bechamel: In a medium saucepan, melt the butter over medium flame. Add the flour and whisk until the texture of wet sand is achieved. Lower the heat to low, add the cloves and nutmeg and cook for 2 minutes. Slowly whisk in the whole milk and bring the sauce to a simmer. Cook for 3 minutes, season with salt and pepper and set aside.
• For the fettuccine alfredo: Bring a large pot of water to a boil and season with salt. Add the pasta and begin to cook.
• Meanwhile, in a large saute pan, heat the olive oil over medium heat. Cook the shallots and garlic until soft, about 4 minutes. Add the bechamel sauce, along with 1 cup of the pasta water.
• When the pasta is 80 percent cooked, add it to the saute pan and simmer until the sauce is thickened and the pasta is al dente. Toss with the cheeses and parsley, and season with salt and pepper.

CARIBE HILTON'S PIñA COLADA

Steps:

• Combine the rum, cream of coconut, heavy cream and pineapple juice in a blender. Add 1/2 cup crushed ice and blend for 15 seconds.
• Serve in a 12-ounce glass and garnish with fresh pineapple and a maraschino cherry.