So I was sent this Summer menu by Appleton Estate Jamaica Rum. Now normally I would give the once over and see if I
could change it to Vodka...But when I read through this Deevine menu...I couldn't possibly change a thing.
I am going to make this e
ntire menu and when I do I promise to blab all about it...
But just in case I massacre the food I had to share it with you
now...
If any of you make any of these please send your comments and pics...I am excited to have some friends over and have a dinner party!!!
Cheers
Dee
Appetizer
Start with Blue Costello Cheese & Mango Chutney with a Classic
Reserve Daiquiri. The rich, smooth cheese, dusky spices and deep tropical dried fruits are balanced with the acidity of the classic Appleton Estate Reserve Daiquiri. Your guests are bound to ask for more.
Blue Costello Cheese & Mango Chutney
1 lb. Green mango flesh, seeds removed
2.5 oz. Dates
2 oz. Raisins
¾ oz. Fresh peeled ginger root
5 oz. White wine vinegar
3 Cloves garlic
2 oz. Salt
2 tsp. Masala powder
Pinch Ground cinnamon
Cut mangos into slices, sprinkle with salt and wrap in a cloth. Rinse and pat dry before use. Let dry for 2 hours to draw out water in the mangos. Finely slice dates and ginger. Peel garlic and crush. Heat vinegar, stir in sugar until dissolved. Add garlic, salt, cinnamon and masala powder and cook on high for 7 minutes. Lower heat, add fruit and simmer for 30 minutes, stir often. Cool before serving. Serve with toasted sourdough bread.
Reserve Classic Daiquiri
2 oz.
1 oz. Fresh lime juice
½ oz. Simple syrup
Shake and fine strain into cocktail glass and garnish with a lemon twist.
Main Course
For the main course, wow your guests with a Jerk Pork, Mango Salsa & Appleton Estate Reserve “Apple Cooler.” They’ll never believe your culinary abilities.
Jerk Pork, Mango Salsa
For the salsa:
1 cup Fresh mango, diced
1 cup Ripe seeded tomatoes, coarsely chopped
1 Serrano chili, seeded and veins removed, finely diced
1 Jalapeño, seeded and veins removed, finely diced
1 tbsp. Fresh pressed lime juice
½ cup Red onion, finely diced
1 tsp. Garlic powder
½ tsp. Sea salt
½ tsp. Fresh cracked black pepper
1 tbsp. Smoked paprika
½ cup Cilantro, finely chopped
1 tbsp. Fresh mint
Mix all ingredients (excluding mint) and refrigerate overnight to allow flavor to develop. Chop and stir in mint before serving
For pork:
1 (6 to 9 lbs) Pork picnic shoulder roast
6 to 8 Cloves garlic
2 Bunches scallions, finely chopped
1 tbsp. Ground thyme or 3 tbsp fresh time leaves
½ cup Group allspice berries
½ cup Packed brown sugar
1 tsp. Ground cinnamon
½ tsp. Ground nutmeg
2 tsp. Kosher salt
½ tsp. Fresh cracked black pepper
2 tbsp. Soy sauce
In food processer blend onions, allspice, garlic, brown sugar, chilies, thyme, cinnamon, nutmeg, salt, pepper and soy sauce. Coat pork with spice marinade and refrigerate for at least 1 day. Preheat oven to 450˚F. Place meat in baking dish and bake for 30 minutes. Lower heat to 300˚F and bake further for 3 hours. Let roast sit for 30 minutes before carving.
“Apple Cooler”
2 oz
1 oz freshly pressed
¼ oz Ginger liqueur
½ oz fresh pressed lemon juice
¼ oz simple syrup
Add all ingredients to a cocktail shaker fill with cubed ice. Stir and Strain into a cocktail glass and garnish with orange zest.
Dessert
Lastly, finish off your exquisite three course meal with Ginger Ice Cream in a Chocolate Cup & Appleton Estate Reserve “Medjool.” The cool but warming gingerbread ice cream and lingering coca and spices combine with the decadent date-infused Appleton Estate Reserve for a long leisurely taste sensation. Your guests will never want to leave this comfort zone.
Ginger Ice Cream in a Chocolate Cup
2 Vanilla pods
¼ oz. Fresh pressed ginger juice (from stem)
1/5 oz. Fresh pressed galangal juice (from stem)
1 pinch Ground nutmeg
16 oz. Heavy cream
3 oz. Granulated sugar
3 Egg yolks
10 Frozen gingerbread cookies
24 Molded Valrhona chocolate Cups
Halve vanilla pods and scrape out seeds. Add pods and nutmeg to cream and bring to a boil, add sugar, stir and dissolve. Whisk egg yolks in a large bowl then strain cream onto them, stirring constantly. Strain out vanilla pods and whisk in vanilla seeds. Place in an ice cream machine until almost set. Pause machine. Add broken gingerbread pieces and stir through. Continue using ice cream machine until fully set. Serve in molded Valrhona chocolate cups.
2 oz.
2 Medjool dates, seeded and chopped
¾ oz. Carpano Antica Formula sweet vermouth
½ oz. Fresh pressed lemon juice
¼ oz. Homemade orange syrup
Muddle dates in the base of cocktail shaker. Add remaining ingredients. Shake and strain into cocktail glass and garnish with orange zest.
For
4 Large unwaxed oranges
1 Cinnamon stick
1 Whole star anise1 Small unwaxed lemon
10 oz. Granulated sugar
10 oz. Cold water
Strip zest from oranges and lemon. Place zest in a saucepan with sugar, cinnamon, star anise and cold water. Bring to boil and simmer for 5 minutes. Strain solids and drizzle into cocktail.
No comments:
Post a Comment