Ina Garten's Classic Daiquiris

Sometimes summer nights call for a refreshing cocktail.

A simple syrup, some lime juice, and some rum and you are all set to go.

Fill your cocktail shaker three fourths of the way with ice and shake, shake, shake.

You have a refreshing and delicious cocktail that will really cool you down and help you relax!

 Classic Daiquiris

Adapted from Food Network

by Ina Garten

Makes 6 cocktails

1 cup sugar

1-1/3 cups freshly squeezed lime juice 

1-1/3 cups dark rum

very thin round slices of lime, for serving

Combine the sugar with 1 cup water in a small saucepan, and heat until the sugar dissolves completely. Set aside to cool or refrigerate for up to 2 weeks.

When ready to make the cocktails, combine the lime juice, 1 cup of the sugar syrup, and the rum in a pitcher. Fill 6 cocktail glasses with ice and pour the mixture over the ice. Garnish each cocktail with a slice of lime and serve ice cold.

 

 

 

 

 

Summer Nights @ IHCC

 

Roasted Shrimp Cocktail Louis

I love a good retro recipe, especially one that's been given a modern spin. Classic shrimp cocktail usually calls for the shrimp to be boiled and served cold with a zippy tomato-based cocktail sauce. That classic recipe was a staple for years, served at every party, and is well and good. Except... nowadays we've learned that boiling doesn't do much to develop flavor and some would argue it doesn't do wonders for texture either.

Enter Ina Garten's Roasted Shrimp Cocktail Louis. Ina roasts the shrimp, serves them warm, and introduces a different kind of sauce..a creamier, dreamier, cocktail-based sauce consisting of: mayo; chili sauce; lemon juice; lemon zest; horseradish; Sriracha; Worcestershire; capers; and scallions.

After tasting this recipe, I think it's time for shrimp cocktail to make a major comeback. Everyone is always looking to make something that's really quick, fairly healthy, and delicious. Not to mention, we live in a sauce-obsessed world. We are always dunking and dipping our way through meals. This recipe fits all those criteria and then some.

Give this a try the next time you're entertaining or hosting a gathering.

Roasted Shrimp Cocktail Louis

Adapted from Cook Like A Pro

by Ina Garten

Serves 4-6, depending

2 pounds large (16 to 20ct) shrimp, peeled, deveined, with the tails

olive oil

salt and freshly ground black pepper

1-1/4 cups good mayonnaise, such as Hellman's

1/2 cup Heinz chili sauce

1/2 teaspoon grated lemon zest

2 tablespoons freshly squeezed lemon juice

1-1/2 tablespoons bottled grated white horseradish, drained

2 teaspoons Sriracha

1 teaspoon Worcestershire sauce

1/4 cup minced scallions (2 scallions)

2 tablespoons capers, drained

Note: I halved the recipe and it worked out just fine. If you make the entire recipe, you will need to use two sheet pans for the shrimp (don't crowd them on the pan or they won't cook properly).

Preheat the oven to 400F. Dry the shrimp well with paper towels. Place them on a sheet pan with 1 tablespoon olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper, toss well, and spread them out in one layer. Roast for 10 minutes, until firm and just cooked through. Set aside to cool.

Meanwhile, in a medium bowl, whisk together the mayo, chili sauce, lemon zest, lemon juice, horseradish, Srirarcha, Worcestershire sauce, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir in the scallions and capers. Arrange the shrimp on a platter with the sauce in the middle for dipping. Offer a separate bowl for the discarded shrimp tails.

*I made a half recipe. When Ina makes the full recipe she roasts the shrimp on 2 sheet pans and adds a garnish of lemon pieces on the serving platter. 

Under The Sea @ IHCC

Fruit Salad with Limoncello

Once Upon A Time...way back before the pandemic, I bought a bottle of Limoncello with high hopes for many Limoncello recipes. It's years later now and I’m just getting around to those recipes. 

Ina's Fruit Salad with Limoncello was #1 on my list of Limoncello recipes because fruit salad is just yummy, but then Ina lets the fruit marinate in a combination of Limoncello and sugar, before topping it with the creamiest dreamiest Greek yogurt mixed with lemon curd, honey, and vanilla. 

I mean...this is summertime in a bowl, right?

I probably don't have to tell you that this is lemony, dreamy, and delicious! This is definitely an adult fruit salad, perfect for summer get-togethers. You can definitely taste the Limoncello and the fruit definitely does have a pronounced lemony flavor. However, as long as lemon is your vibe, then you will love this!

The lemon curd and Greek yogurt topping is just heavenly and delicious and I am already finding many other applications for it!

Fruit Salad with Limoncello

Adapted from Back To Basics

by Ina Garten

Serves 6

7 ounces Greek yogurt 

1/3 cup good bottled lemon curd

1 tablespoon honey

1/4 teaspoon pure vanilla extract

2 cups sliced strawberries (1 pint)

1 cup raspberries (1/2 pint)

1 cup blueberries (1/2 pint)

2 tablespoons sugar

3 tablespoons limoncello liqueur

1 banana, sliced

fresh mint sprigs

For the lemon yogurt topping, whisk together the yogurt, lemon curd, honey and vanilla and set aside at room temperature.

For the fruit salad, carefully toss together the strawberries, raspberries, blueberries, sugar, and limoncello. Allow them to stand at room temperature for about 5 minutes to let the berries macerate with the sugar and liqueur. Gently fold the banana into the mixture.

Serve bowls of fruit with a dollop of lemon yogurt on top. Top each with a sprig of fresh mint.

 

No Cooking Required @ IHCC

Spaghettini with Spicy Basil Pesto

 
I plant a container garden each summer and the one thing I can always count on is basil. It grows like a weed in my backyard every single year.

My basil was needing a trim, so I went out and got two packed cups and came right in to make Jacques Pepin's Spicy Basil Pesto.

Pepin says, "Conventionally pesto is made with pine nuts, but here I use pecans, along with a jalapeno, for a distinctive effect. You may want to double or triple the recipe for the pesto. It is very good on grilled fish or meat, as a delicious flavoring for baked potatoes, or as a topping for other pastas. It will keep for up to a week in the refrigerator. Be sure to cover it with a piece of plastic wrap, pressing it down so it touches the surface of the pesto. "Blanching" the basil and the parsley in a microwave helps prevent them from discoloring when the pesto is held for a few hours." 

I love that Pepin changes up the classic pesto by using pecans in place of pine nuts. I also love the idea of adding a jalapeno (also fresh from the garden)! I have to say this pesto was one of the tastiest pesto recipes I've ever made. I loved the slight heat from the jalapeno and the pecans seemed to give the pesto a little more body than normal. I found 5 cloves of garlic was just right and everything came together perfectly. 

Mixing pesto into pasta is likely a personal preference. Some people might like more or less pesto than others. Pepin has you mix the pesto with one pound of pasta which really stretches the pesto out and makes the flavor more subtle. If you wanted a more pronounced pesto flavor, then you'd want to make a double batch of pesto, or use less pasta. 

We enjoyed this pesto over angel hair pasta and found it to be incredibly light, like a cloud. A true summer pasta dish, if there ever was one. 

I am a HUGE fan of this pesto recipe. In fact, it may be my favorite of all time. I will definitely make it again!

 Spaghettini with Spicy Basil Pesto

Adapted from Essential Pepin

by Jacques Pepin

Serves 4

2 cups packed fresh basil leaves

1 cup tightly packed fresh parsley leaves

1/4 cup freshly grated Parmesan cheese

1/4 cup pecans

5 garlic cloves, peeled and crushed

1 small jalapeno pepper, cut in half and seeded

1/2 cup extra virgin olive oil

1 pound spaghettini

1/2 teaspoon salt

freshly ground black pepper

hot pepper flakes (optional)

1/2 cup freshly grated Parmesan cheese

Bring 4 quarts of salted water to a boil in a large pot.

For The Pesto: Put the basil and parsley in a plastic bag and microwave on high for 1 minute. Transfer, while still hot, to a blender and add the Parmesan cheese, nuts, garlic, and jalapeno pepper. Process for about 30 seconds, until the mixture is finely purred. Add the oil and process for a few more seconds. (You should have about 1-1/2 cups). Transfer to a large bowl and set aside.

Add the spaghettini to the boiling water, stir well, and cook for 8 to 9 minutes, until tender but still slightly al dente.

Scoop out 1 cup of the pasta cooking liquid and mix it with the pesto. Drain the pasta well and add it to the sauce, along with the salt, and black pepper to taste. Toss and serve immediately, with hot pepper flakes, if desired, and the grated Parmesan cheese.

 

Summer Harvest @ IHCC