Grilled Pineapple–Kiwi Margarita

Friday, July 24, 2015

pineapple kiwi margarita

Recipe: Grilled Pineapple–Kiwi Margarita

Summary: The sweetness of agave nectar and grilled pineapple balances the tartness of lime juice and kiwi fruit in this drink, with tequila providing the kick to wake it all up.

Ingredients

  • • Half of an organic lime, cut in half
  • • Half of an organic kiwi, peeled and cut in half
  • • 1 slice organic pineapple, grilled until golden brown and cut into pieces
  • • 1⁄2 ounce organic agave nectar
  • • 
2 ounces organic tequila (either blanco or reposado)
  • • Kosher salt

Instructions

  1. In a cocktail shaker, muddle the lime, kiwi, grilled pineapple, and agave nectar until the fruit is mashed but not pulverized. Add the tequila, and fill the shaker with ice cubes. Shake vigorously, then strain the mixture into a salt-rimmed, ice cube–filled old-fashioned glass.

Number of servings (yield): 1


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Pom Pom Margarita

Friday, July 24, 2015

Pom Pom Pink Margarita

Recipe: Pom Pom Margarita

Summary: Savory and tart, unsweetened pomegranate juice finds a perfect partner in the smokiness of aged tequila in this remarkably smooth take on the classic cocktail.

Ingredients

  • • 2 ounces organic reposado tequila
  • • 2 ounces organic pomegranate juice
  • •1⁄2 ounce freshly squeezed organic lime juice
  • •1⁄2 ounce organic agave nectar
  • • Kosher salt (optional)

Instructions

  1. Pour all of the ingredients except the salt into an ice cube–filled cocktail shaker. Shake vigorously, then pour the mixture into 2 (salt-rimmed, if you like) martini glasses.

Number of servings (yield): 1

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Cinnamon Syrup with Grilled Fruit

Monday, July 20, 2015


Recipe: Cinnamon Syrup with Grilled Fruit

Summary: This syrup tastes sort of like Red Hots candy—if you’re a true cinnamon fan, you’ll love it. I also like it with peeled and sliced oranges or tangerines.

Tools: saucepan • 1-gallon zip-top bag

Ingredients

  • • 1/4 cup sugar
  • • 1/4 cup water
  • • 1/4 teaspoon ground cinnamon

Instructions

  1. 1. Combine the sugar, water, and cinnamon in a small saucepan and bring to a boil. Remove from the heat and let cool to room temperature.
  2. 2. Combine the Cinnamon Syrup and 3 pounds (total weight) quartered ripe but still firm apricots, peaches, nectarines, and/or plums, or pineapple cut into 1/2- to 3/4-inch-thick slices, in a 1-gallon zip-top bag and turn to coat. Seal the bag, letting out all the air. Macerate for at least 30 minutes and up to 45 minutes at room temperature.
  3. 3. Remove the fruit from the syrup. Grill the fruit on an oiled grill grate over direct high...

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Whiskey-Peppercorn Marinade

Monday, July 20, 2015

Recipe: Whiskey-Peppercorn Marinade

Summary: Variations of this marinade, often made with Jack Daniel’s, are extremely popular in the South.

Tool: 1-gallon zip-top bag

Ingredients

  • • 2 tablespoons whiskey
  • • 
2 tablespoons soy sauce
  • • 1 tablespoon canola oil
  • • 
1 teaspoon Tabasco sauce
  • • 
1 teaspoon Worcestershire sauce
  • • 2 garlic cloves, minced
  • • 
2 tablespoons packed light brown sugar
  • • 1/2 teaspoon freshly cracked black peppercorns

Instructions

  1. 1. Measure the whiskey, soy sauce, oil, Tabasco, Worcestershire, garlic, brown sugar, and black pepper into a 1-gallon zip-top bag and shake or squeeze until blended.

Yield: about 1/3 cup (enough for about 2 servings)

Suggested uses: chicken breasts, pork chops, or beef steaks (marinated 2 hours to overnight), grilled

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