So, if you caught my post yesterday, you probably understand why I’m avoiding alcohol. So for the next few weeks, things will probably look different here on Fridays.
That doesn’t mean I don’t still want to enjoy happy hour on Fridays, though. I can still pull out my cocktail shaker and mix up some drinks for me and the teetotalers I know. That way we don’t feel like we are missing out on all the fun. And, if I can get an infusion of Vitamin C, all the better.
Mango Citrus Cooler
Makes 1 drink
5 ounces mango nectar
2 1/2 ounces orange juice
1 Tbsp lime juice
orange wedge for garnish, optional
lime wedge for garnish, optional
In an ice-filled shaker, combine mango nectar, orange juice, and lime juice. Shake well. Strain into a tall glass filled with crushed ice. Top off with club soda. Garnish with citrus fruit.
This Bar Stool Fridays post is brought to you by my mother. She thought my readers would enjoy this alcoholic summer dessert. It is as good as it looks…so good you won’t want to share.
I was looking for a light, low calorie, and cooling dessert. The apricots and mangos looked beautifully ripe at the store so we then went in search of a wine. The type of Riesling we chose was a Spatlese and I think we chose wisely since it is a late harvest and the grapes were fully ripened and enhanced the over-all fruity flavor.
The beautiful color of the sorbet combined with the balance of sweet and tart made the perfect finish for a summer supper.
Apricot, Mango, Reisling Sorbet
Recipe By: Marie Ferrier
Serving Size: 6
4 Apricots, fresh, peeled, pitted
1 Mango, fresh, peeled, pitted
1/2 cup Sugar, granulated
1 cup Water
1/2 cup Wine, Riesling, chilled
Peel, pit, and slice the apricots and the mango for 2 cups of fruit.
Place cut fruits, sugar, and water in a saucepan and cook until fruits are tender for about 20 minutes.
Puree the mixture and and pour into a container, cover, and chill 24 hours.
Add the chilled wine to the fruit mixture. Follow ice cream makers direction for freezing. I have a Kitchen Aid Ice Cream Maker attachment and it stirred about 12 minutes until it was the correct consistency. Empty the mixture into a container with a lid and place in the freezer for at least 2 hours.
Continuing the theme of casual, outdoor entertaining…this is a standard side-dish for me whether I am hosting a cookout or bringing a dish as a guest. It is easy to mix up, can be prepared in advance, and is widely enjoyed by adults and kids alike.
Roasted Corn, Black Bean, and Mango Salad
Makes 8 servings
2 tsp olive oil
1 clove garlic, minced
1 1/2 cups corn kernels (2 – 3 ears, fresh) (frozen okay)
1 large ripe mango, peeled and diced or 1 bag frozen mango cubes
1 15 1/2 oz can black beans, rinsed
1/2 cup sweet onion, chopped
1/2 cup red bell pepper, diced
3 Tbsp lime juice
1 small canned chipotle pepper in adobo sauce, drained and chopped
1/2 tsp ground cumin
1/2 tsp kosher salt, or to taste
1 1/2 Tbsp chopped fresh cilantro (optional)
Heat oil in a cast iron (or nonstick) skillet over medium high heat. Add garlic and cook, stirring, until fragrant, about 30 seconds. Stir in corn and cook, stirring occasionally, until browned, less than 10 minutes.
Transfer corn mixture to a large bowl. Stir in mango, beans, onion, bell pepper, lime juice, chipotle, cumin, and salt.
Sprinkle with cilantro before serving, if using. Serve warm, cold, or at room temperature.