I enjoy spending hours cooking in the kitchen. Doing the prep work soothes my frazzled nerves. Watching a dish slowly come together as the various ingredients combine their flavors calms me down.
Being in the kitchen is a great escape from a contentious world. Pulling together appetizers, a salad, main dish, and a couple of desserts, gives me a lot of pleasure. Good food promotes good conversation and well-prepared dishes tell our friends that we care about them.
I like to have the meal completed before everyone arrives, but sometimes, like this New Year's Eve, I know I'll still be cooking. The best solution is a colorful cocktail that refreshes and entertains while I'm finishing dinner.
Because there are edible pieces of fruit at the bottom, including a spoon means the cocktail is a drink and an appetizer all in one.
Tropical Rum Cocktail
Cocktails, like pets, need to be named. I'd appreciate any and all suggestions.
Time: 10 minutes
1 cup white rum
2 Fuyu persimmons, ripe, slightly soft, finely chopped
1 cup fresh orange juice, sweet
1/4 cup fresh lime juice
4 tablespoons powdered sugar
16 ice cubes
Pour the white rum into a pitcher, add the powdered sugar, and stir well to dissolve. Add the finely chopped persimmons, orange and lime juice, and stir well to combine.
Put 4 ice cubes and a spoon into each glass, pour in the drink, making certain that the persimmon pieces are divided equally and serve.
Top with a fresh sprig of mint
Adjust the proportion of orange and lime juice, to taste
Substitute finely chopped mango, strawberries, kiwi, or fresh passion fruit for persimmons
Inspired by California-Mediterranean cuisines and farmers markets, I cook healthy, flavorful dishes that are easy-to-prepare yet elegant. I write for Zester Daily, One for the Table, Luxury Travel Magazine, Huffington Post & New York Daily News. My latest Amazon eCookbook is 10 Delicious Holiday Recipes. My handcrafted chocolates are available at www.dchocolates.com. "Subscribe via email" and you'll get an email whenever I post a new recipe.
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