FLOATING KITCHEN

Seasonally inspired recipes from 42.79 N, 70.81 W

  • Rhubarb-Raspberry Margaritas

Rhubarb-Raspberry Margaritas

Posted on May 2, 2016
Category:

I’m pretty excited about the internet this week. Mostly because of tacos.

But also because of nachos, enchiladas, guacamole, margaritas and basically all of the other amazing recipes that go along with Cinco de Mayo. It’s one of my favorite “eating days” of the year (it might even have a leg up on Thanksgiving!), and I know that a lot of my food blogging friends share in my excitement. I can’t wait to see all the creative, drool-worthy Mexican-themed dishes coming down the pipeline this week. I think I’m going to need a second stomach.

I’m kicking things off this week with these Rhubarb-Raspberry Margaritas. Because it’s Monday and I think we need a little boost. The kind of boost that can only come from a shot of tequila delivered in a fruity, perfectly pink cocktail with a tongue tingling salty-sweet rim. Am I right?

Rhubarb-Raspberry Margaritas | www.floatingkitchen.net

You’ll almost always find rhubarb and strawberries paired together in recipes. Their complimentary tart and sweet flavors play off each other perfectly. And it’s a duo that I love using in everything from baked goods to frozen treats. But for this cocktail, I opted to use raspberries to provide the “sweet angle” instead of strawberries. The results are equally (if not even more!) appealing. And it’s got me now thinking about other ways in which I can combine rhubarb and raspberries in the future.

Oh and let’s talk briefly about the vanilla-scented, salty-sweet rim. It’s da bomb. Seriously. Don’t skip this part. It takes these margaritas to a whole new level of awesome. And it only requires a couple of extra minutes of work. Totally worth it.

I really didn’t need any convincing to create a margarita recipe for Cinco de Mayo. But when Kate from Hola Jalapeño announced that she was hosting an entire #margaritaweek on her site, I jumped at the chance to participate. Check out her blog roll here, where she’ll be posting the links to the margarita recipes from the other participating bloggers all week long. You’ll find lots of cocktail inspiration for Cinco de Mayo. And for all the warm, sunny months to come!

Cheers,

Liz

Rhubarb-Raspberry Margaritas

Rhubarb-Raspberry Margaritas

Ingredients

  • For the Rhubarb-Raspberry Syrup
  • 2 cup sliced rhubarb
  • 1 pint (6 ounces) raspberries
  • 1 cup sugar
  • 1 cup water

  • For the Vanilla Salt-Sugar
  • 2 tablespoons sugar
  • 2 tablespoons salt
  • Seeds from 1/2 scraped vanilla bean

  • For the Cocktails
  • Vanilla Salt-Sugar
  • Ice
  • Rhubarb-Raspberry Syrup
  • Fresh squeezed orange juice
  • Fresh squeezed lime juice
  • Tequila
  • Orange liqueur
  • Fresh cilantro for garnish, if desired

Instructions

  1. Make the rhubarb-raspberry syrup. In a saucepan over medium-high heat, combine the rhubarb, raspberries, sugar and water. Bring the mixture to a simmer and cook, stirring occasionally, about 10 minutes. Remove from the heat and set aside to cool slightly. Then strain the mixture through a fine mesh sieve into a clean bowl, using a spatula to press down on the solids to help remove as much of the liquid as possible. Discard the solids. Transfer the collected liquid to a clean, re-sealable container and refrigerate until chilled.
  2. Make the vanilla salt-sugar. Add all of the ingredients in a small bowl. Use a fork to toss them together, working until the vanilla bean seeds are well distributed. Transfer to a small re-sealable container and store at room temperature.
  3. Prepare your glasses. Spoon some of the vanilla salt-sugar mixture out onto a small plate. Moisten the rim of your glasses with a little bit of lime juice. Then press the rim of the glasses into the salt-sugar mixture. Add ice to the glasses and set aside.
  4. Make the cocktails. For one cocktail, add 3 ounces of the rhubarb-raspberry syrup, 1 1/2 ounces of orange juice, 1 1/2 ounces of lime juice, 1 1/2 ounces of tequila and 3/4 ounces of orange liqueur to a cocktail shaker with ice. Shake vigorously. Then strain into one of your salt-sugar rimmed glasses. Garnish with fresh cilantro leaves, if desired. Enjoy!

Notes

1. If you don’t have a cocktail shaker, you can use a mason jar with ice and a re-sealable lid.

http://www.floatingkitchen.net/rhubarb-raspberry-margaritas/
  • Smashed Chickpea, Avocado and Pineapple Salad Sandwiches with Sriracha Honey Mustard

Smashed Chickpea, Avocado and Pineapple Salad Sandwiches with Sriracha Honey Mustard

Posted on April 27, 2016
Category:

Disclosure: Thank you Stonewall Kitchen for sponsoring this post! All opinions are my own. Thank you for supporting the brands that help to support Floating Kitchen.

My cooking and eating habits are strongly influenced by the different seasons. A lot of this has to do with the seasonal availability of produce (April means that I’m currently eating ALL of the rhubarb!). There are also a few cooking techniques that factor into the equation as well (you certainly won’t see me grilling outside in January’s sub-zero temperatures). And then there are some foods that, for whatever reason, just feel right during certain times of the year. I can’t really explain it. I guess it’s just kind of a “food mood” (say that three times fast!), for lack of a better descriptor.

And during the Springtime, I crave sandwiches.

Is that totally strange? I think it has something to do with my urge to get my body outside as much as possible. After a long winter spent hibernating against cold temperatures and harsh winds, there is a lot of joy in the simple act of packing up a few sandwiches and heading out to the waterfront park at lunchtime. It’s a small pleasure that has a big impact on my overall health and well being.

Smashed Chickpea, Avocado and Pineapple Salad Sandwiches with Sriracha Honey Mustard | www.floatingkitchen.net

I’m not a big fan of mayonnaise (it kind of freaks me out, to be honest), so I’m always looking for new and different ways to jazz up my sandwiches. My friends at Stonewall Kitchen really know a thing or two about condiments, so I knew I could count on them to provide me with some awesome alternatives. Enter stage left: Sriracha Honey Mustard Dip.

Tangy, sweet and a little spicy (but not so spicy that it will burn your tongue off), this Sriracha Honey Mustard Dip is the perfect way to add a bit of zip to any and all sandwiches. So go pick up a bottle (or three!) and join me in saying a big fat “NO!” to boring lunches!

For today’s recipe, not only am I spreading this Sriracha Honey Mustard Dip straight onto my sandwich bread, but I’m also using it as part of the base for creating a flavorful, dairy-free Smashed Chickpea, Avocado and Pineapple Salad. If you’re like me and you usually avoid “salad sandwiches” for fear of mayonnaise, than this recipe is made for you. An avocado provides all of the necessary creaminess. And the pineapple is a great sweet compliment to the other savory ingredients.

If you make my Smashed Chickpea, Avocado and Pineapple Salad Sandwiches with Sriracha Honey Mustard, come back and tell me about it! And tell me what other creative ways you’ve come up with for using Stonewall Kitchen’s Sriracha Honey Mustard Dip {hint: try brushing a little bit on some grilled shrimp}. I want to hear all about it!

Cheers,

Liz

Smashed Chickpea, Avocado and Pineapple Salad Sandwiches with Sriracha Honey Mustard

Yield: Makes 4-6 sandwiches

Smashed Chickpea, Avocado and Pineapple Salad Sandwiches with Sriracha Honey Mustard

Ingredients

  • For the Smashed Chickpea Salad
  • 1 (16 ounce) can chickpeas, rinsed and drained
  • 1 avocado, peel and seed discarded
  • 3/4 cups finely diced pineapple
  • 3 tablespoons Stonewall Kitchen Sriracha Honey Mustard Dip
  • 1 tsp. salt

  • For the Sandwiches
  • Stonewall Kitchen Sriracha Honey Mustard Dip
  • Sliced bread (or sandwich rolls)
  • Mixed greens
  • Sliced tomatoes
  • Sliced cucumbers

Instructions

  1. Make the smashed chickpea salad. Add the chickpeas to a medium bowl and smash them lightly with a fork until about half of the chickpeas are broken down. Add the avocado and smash it together with the chickpeas. Add the pineapple, mustard and salt, stirring to combine. Cover and refrigerate until you’re ready to make the sandwiches.
  2. Make the sandwiches. Spread a thin layer of the mustard onto one side of your bread. Top with a few mixed greens, about 1/2 cup of the smashed chickpea salad, some sliced cucumbers, tomatoes and additional greens. Top with a second slice of bread. Serve immediately.
http://www.floatingkitchen.net/smashed-chickpea-avocado-and-pineapple-salad-sandwiches-with-sriracha-honey-mustard/