MELON-CUCUMBER COOLERS
Provided by Food Network Kitchen
Categories beverage
Time 45m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Combine the melon, cucumber, sugar, lemon juice and 1 cup water in a blender and puree until smooth. Strain through a fine-mesh sieve into a pitcher, using a ladle to push the mixture through.
- Add the vodka and liqueur to the pitcher and stir to combine. Refrigerate until cold, at least 30 minutes or up to 4 hours. Divide among ice-filled glasses; garnish with cucumber spears.
TROPICAL JACONDE
Steps:
- For the jaconde: Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper and coat lightly with butter.
- Combine the 13 ounces egg whites and the granulated sugar and whip into a meringue with stiff peaks, using an electric mixer.
- Sift the almond flour, all-purpose flour and confectioners' sugar into a bowl. Add the heavy cream and the remaining 4 ounces egg whites to make a paste. Fold one-third of the meringue into the paste; once incorporated, fold in the remaining meringue. Pour into the prepared baking sheet and sprinkle the top with desiccated coconut.
- Bake for 15 minutes, then flip the cake out of the baking sheet and let cool. Soak the jaconde with fruit puree, making sure the sponge is wet but not soaked.
- For the ganache: Heat the heavy cream in a saucepan until boiling. Remove from the heat and pour into a bowl with the white chocolate. Let sit for 5 minutes, then stir until smooth. Let sit until cool, about 30 minutes.
- Whip the ganache with an electric mixer until thick and creamy.
- Spread the ganache on the cake, and slice. The cake can also be chilled.
TROPICAL COOLER
With only four simple ingredients, this refreshing punch is easy to stir up in just 10 minutes. I served it at a party for my son, and everyone liked the slightly tart flavor. -Robin Werner, Brush Prairie, Washington
Provided by Taste of Home
Time 10m
Yield 12 servings (3/4 cup each).
Number Of Ingredients 5
Steps:
- Just before serving, combine the first 4 ingredients in a punch bowl. If desired, garnish with fruit or edible flowers.
Nutrition Facts : Calories 87 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 10mg sodium, Carbohydrate 23g carbohydrate (22g sugars, Fiber 0 fiber), Protein 0 protein.
BOURBON COOLERS
Provided by Food Network Kitchen
Categories beverage
Time 10m
Yield 1 serving
Number Of Ingredients 0
Steps:
- Combine 6 ounces each bourbon and fresh orange juice in a large cocktail shaker. Add 5 to 6 tablespoons pure maple syrup and fill with ice. Cover and shake vigorously for 1 minute, then strain into 6 chilled champagne flutes. Top with your favorite dry sparkling white wine and garnish each drink with an orange peel twist.
LIME COOLERS
Steps:
- Make Classic Sugar Cookies with lime zest instead of orange. Whisk 1 1/2 cups confectioners' sugar, 2 tablespoons green decorating sugar and 3 tablespoons lime juice, then spread over finished cookies.
PRICKLY PEAR COOLERS
Provided by Food Network Kitchen
Time 20m
Yield 8 servings
Number Of Ingredients 0
Steps:
- Halve 2 pounds prickly pears (about 8) lengthwise, scoop out the flesh and chop. Mix with 1/2 cup sugar in a saucepan; let sit until juicy, 5 minutes. Bring to a boil, then remove from the heat. Mash the fruit and let sit 10 minutes. Strain through a fine-mesh sieve and refrigerate the syrup until cool, 1 hour. Combine the cooled syrup, 1 1/2 cups tequila, 1 cup orange juice and 1/2 cup lime juice in a pitcher. Add 3 cups cold seltzer. Serve over ice.
SONOMA COOLERS
Steps:
- Make two cocktails at once using this method: In a cockatil shaker, muddle the grapes and fresh basil . Then add the vodka, citrus juices, Orange Blossom Honey, ice to fill and shake. Serve in 2 big wine glasess over fresh ice cubes. Top off with California sparkling wine and garnish with 3 grapes on a skewer and a fresh basil leaf.
- Add the honey and hot water together. Mix well.
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