I GOT HOOCH BABE
Steps:
- Combine the blackberries, moonshine, lemon juice and sugar in a pitcher and muddle with the back of a spoon. Refrigerate at least 30 minutes and up to 2 hours.
- When ready to serve, add the seltzer, ginger beer and lemon rounds. Serve over ice.
BRAZILIAN MARTINI
Steps:
- Muddle a few slices of lime and place in a cocktail shaker. Add rum, pomegranate juice, sugar, and ice, and shake about 10 times. Pour into a chilled martini glass and garnish with lime slice.
GRILLED APPLE AND CABBAGE SAUERKRAUT
Steps:
- Place the shredded cabbage in a large, heat-proof mixing bowl. In a medium saucepan, combine the vinegar, sugar, pickling spice, 2 teaspoons salt and 1 1/2 cups water. Bring to a boil, stirring to dissolve the sugar and salt, then pour the mixture over the cabbage. Set a plate on top of the cabbage to weight it down. Refrigerate and leave to pickle for 4 hours.
- Preheat a grill or grill pan to high. Quarter the apples and cut out the cores. Toss the apples in a bowl with the lemon juice and olive oil and season with salt and pepper. Grill the apples for 1 minute on each side to achieve nice grill marks. Set the apples aside to cool, then cut them into dice.
- When the cabbage is ready, drain it well and return it to the bowl. Fold in the grilled apples and serve.
GRILLED WATERMELON AND JALAPENO BOWLA
Steps:
- Heat the grill to high.
- Lightly brush the watermelon slices with vegetable oil and season with salt. Arrange on the grill and grill until you have visible grill marks on both sides. Remove the rind and chop the flesh into large chunks. Add the watermelon flesh to a blender, along with 1 cup of water and blend until liquefied. Strain the juice, through a fine strainer, into a bowl. Discard the pulp and reserve watermelon juice.
- In a large bowl or glass pitcher, combine the tequila, simple syrup, lime juice and watermelon schnapps. Add the grilled watermelon juice, and stir. Pour into serving glasses and garnish with reserved slices of grilled watermelon and a jalapeno pepper.
- In a small saucepan over medium heat, add the water, sugar and the jalapeno pepper. Heat the mixture until the sugar is dissolved, about 2 to 3 minutes. Remove from the heat and let steep until cool. Remove the pepper slices and reserve the simple syrup.
THE GRAPE APE BOWLA
Provided by Guy Fieri
Time 5m
Yield 6 portions
Number Of Ingredients 8
Steps:
- In large bowl or fish bowl, pour ingredients over ice, stir and garnish with grapes and lime wedges. Ladle into glasses and serve with long straws.
RED HOT BAKED APPLES ALA CROCK POT
I love the ease of crock pot cooking & this is a recipe given to me by susiequsie from "The Best Slow Cooker Cookbook Ever". I eliminated cinnamon from the original recipe, changed the ingredient amounts to suit preparing 8 apples & added a little something extra to "kick it up a notch". The apples can be served (hot or cold) as a side dish with a pork meal or a dessert with vanilla ice cream ... & be sure to use the yummy apple-flavored red sauce you'll get.
Provided by twissis
Categories Dessert
Time 30m
Yield 8 apples, 8 serving(s)
Number Of Ingredients 6
Steps:
- Core apples at the stem end, taking care to make a wide opening & not go completely through the bottom. Then peel skin down 1 in from the top.
- Mix sugar, raisins & cinnamon red hots.
- Stuff apples tightly with the mixture (mounding at the opening as there will be ample stuffing mix) & dot each opening with butter.
- Pour water into crock pot, add any leftover stuffing mixture to the water & add apples.
- Cover & cook on low 7-8 hrs, medium for 6 hrs or high for 3-4 hours (NOTE: Cooking time may vary & I suggest fork testing the apples 1 hr ahead of the time you expect them to be finished).
Nutrition Facts : Calories 143, Fat 3.1, SaturatedFat 1.9, Cholesterol 7.6, Sodium 22.6, Carbohydrate 31, Fiber 3.5, Sugar 25.3, Protein 0.5
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