Rum Runner

Ingredients

  • 2 tablespoons (1 ounce) fresh lime juice
  • 2 tablespoons (1 ounce) fresh orange juice
  • 2 tablespoons (1 ounce) unsweetened pineapple juice
  • 2 tablespoons (1 ounce) banana liqueur 2 tablespoons
  • (1 ounce) light rum
  • 2 tablespoons (1 ounce) dark rum
  • 1 tablespoon (1/2 ounce) Chambord
  • 1 tablespoon (1/2 ounce) Grenadine
  • Garnish: fruit skewer (pineapple, banana, orange, lime)

Directions

  1. Pour all ingredients into an ice-filled cocktail shaker, and shake vigorously. Strain into an ice-filled hurricane glass. Garnish, if desired.

Hot Spiced Lemon Drink

Ingredients

  • 2-1/2 quarts water
  • 2 cups sugar
  • 1-1/2 cups orange juice
  • 1/2 cup plus 2 tablespoons lemon juice
  • 1/4 cup pineapple juice
  • 1 cinnamon stick (3 inches)
  • 1/2 teaspoon whole cloves

Directions

  1. In a 5-qt. slow cooker, combine the water, sugar and juices. Place cinnamon stick and cloves on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag. Place in slow cooker. Cover and cook on low for 2-3 hours or until heated through. Discard spice bag.

Sunny Lemon Cake

Ingredients

Lemon Cake:
  • 2 cups flour (all-purpose)
  • 2 cups sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 3 large eggs (at room temperature)
  • 1 cup buttermilk
  • 1/2 cup butter (unsalted, softened)
  • 1/2 cup margarine
  • 2 teaspoons zest (lemon, finely grated)
  • 1/4 cup lemon juice (freshly squeezed)
  • 1/4 cup lemon-lime soda
  • 1 teaspoon vanilla extract
Fresh Lemon Mousse Filling: (optional)
  • 1/2 cup lemon juice (fresh)
  • 1 cup water (cold)
  • 1 package/2 1/4 teaspoons gelatin (unflavored)
  • 1/2 cup salt (coarse)
  • 1 cup ​cream (heavy whipping, cold)
Fresh Lemon Frosting:
  • 7 ounces cream cheese (softened)
  • 1 cup butter (unsalted, softened)
  • 4 cups sugar (confectioners)
  • 1 tablespoon zest (lemon, finely grated)
  • 1/2 cup lemon juice (freshly squeezed)

Homemade Ginger Ale

Ingredients

  • 30ml mint juice (method follows)
  • 15ml ginger juice
  • 20ml lemon juice
  • 15ml sugar syrup
  • Sprite or 7Up
  • Sprig of mint

Directions

  1. To make the mint juice, take mint leaves and ice and blend the two. Strain out the juice.
  2. To make ginger juice, use ginger and a little bit of water and blend it
  3. Mix mint juice, ginger juice, lemon juice, and the sugar syrup in a tall glass.
  4. Top it up with Sprite or 7Up. Garnish with a spring of mint.
  5. Serve chilled.

Orange Lemonade

Ingredients

  • 1-3/4 cups sugar
  • 2-1/2 cups water
  • 2 tablespoons grated lemon zest
  • 2 tablespoons grated orange zest
  • 1-1/2 cups lemon juice (about 10 lemons)
  • 1-1/2 cups orange juice (about 5 oranges)
  • 6 cups cold water

Directions

  1. In a large saucepan, combine sugar and 2-1/2 cups water; cook and stir over medium heat until sugar is dissolved. Cool slightly.
  2. Stir in citrus zest and juices. Let stand, covered, 1 hour. Strain syrup; refrigerate, covered, until cold.
  3. To serve, fill glasses or pitcher with an equal amount of fruit syrup and water. Add ice and serve.

Honey Sriracha Skillet Pork Chops

Ingredients

  • 1 tablespoon coconut oil (enough to coat the pan–more or less is fine)
  • 4 large pork loin chops
  • Generous pinch black pepper
  • 1 tablespoon good quality honey
  • 1 tablespoon Sriracha

Directions

  1. Preheat oven to 350. Heat coconut oil over medium heat in an oven-proof skillet, preferably cast iron. Season chops with pepper only (I found that salting them made the entire dish taste like salt) and brown in your skillet, about 3-5 minutes per side. You will know pork is ready to be turned when it easily releases from the pan. If you’re having trouble, let it continue to cook. It will release when it’s browned and ready. Add honey and Sriracha.
  2. Transfer skillet to the oven and bake until pork is cooked through and juices run clear, about 15 minutes. Stir around the juices on the bottom of the pan to mix the pork renderings, coconut oil, honey and Sriracha all together. Serve immediately. I suggest spooning a little bit of the extra liquid on top. Leftovers may be refrigerated in an airtight container for 5-7 days.

Mimosa Butter Cookies

Ingredients

  • 1 cup butter, softened
  • 1-1/4 cups confectioners’ sugar
  • 2 teaspoons grated orange zest
  • 1 teaspoon salt
  • 1/4 cup orange juice
  • 1/4 cup champagne

Directions

  1. Preheat oven to 350°. In a large bowl, cream first four ingredients until light and fluffy. Mix juice and champagne. Add flour to creamed mixture alternately with juice mixture, beating well after each addition.
  2. Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a #1M star tip. Transfer dough to bag; pipe 2-in. circles 2 in. apart onto parchment paper-lined baking sheets.
  3. Bake until edges are set, 10-12 minutes. Cool on pan 5 minutes. Remove to wire racks to cool.