Watermelon Mojito Cocktail Recipe • A Summer Drink | Club Foody

 

During the colder months of the year, I like just a few cocktails. It’s either my Canadian Club with Ginger Ale, Greyhound or Bloody Caesar. When the weather warms up, it’s a different story. I can go for a Mai Tai 🍹, either white or red Sangria, Long Island Iced Tea, Daiquiri, Piña Colada , and so on.
 
Another one that is a popular summer drink is a Mojito…
I remember when I tried my first one. I was at a bar in downtown Toronto with my girlfriend Lory-May. We both ordered one and after a few sips, we looked at each other with that facial expression 😕 saying that “nope, I don’t like it”.
 
I never tried this cocktail again until I decided to put a little twist on it with my Blackberry Mojito. Now, that was delicious 😋! A few years ago, David and I were on a “watermelon” quest, trying to create delicious original recipes with it.
 
One of them was Watermelon Mojito Cocktail! Extremely easy to prep 👩‍🍳👨‍🍳, this cold drink is exactly what you’re looking for on a hot summer day! It’s very refreshing and incredibly tasty. It has a beautiful balance between tart and sweet.
 
It’s very quick to make ⏳. I use seedless watermelon to make the task faster. After it’s liquified, the fruit is strained through a fine sieve over a large measuring cup. This step is optional but I’m fussy and, although they’re safe to eat or drink, I don’t want those little white seed coats floating in my glass.
 
It wouldn’t be a Watermelon Mojito Cocktail without the mint leaves. I use a few from my garden 👩‍🌾 and lightly crush them with a muddler along with simple syrup and freshly squeezed lime juice. If you don’t have one, just use a wooden spoon with a flat end.
 
After the mint mixture is done and a few ice cubes 🧊 are added to it, the metal tumbler is placed on top and shaked vigorously before pouring it in a pitcher with the collected liquid from the watermelon. By the way, 4 cups of this fruit will give you about 2 1/3 cups of liquid.
 
White rum is added to the mixture then stirred 🥄 well and VOILÀ, the cocktail is made! Pour it into two rock glasses or stemless wine glasses over ice cubes. I like to garnish with a lime wheel, a wedge of watermelon and a sprig of mint.
 
This Watermelon Mojito Cocktail 🍉 is so summery! We’ve served our creation to many of our friends over the years and it’s always a hit! This season, relax on your patio while sipping this refreshing drink. It’s a delicious twist on a classic…
Cheers! 🥂
 
Here are more delicious summer drinks for you to try… 😀
– Paloma Cocktail
– Strawberry Mango Margarita
– Peach Bellini
– Mint Julep
– Hurricane Cocktail
– Michelada • Mexican Beer Cocktail
– Kentucky Oaks Lily Cocktail
– Cosmocello
– Lemon Drop Limoncello Martini
and for even more cocktail and alcohol-free beverage recipes 🍹🧃, click on this link… Recipe Category • Beverages

For ingredient amounts, directions, and much more, visit ➡ https://clubfoody.com/watermelon-mojito-cocktail/

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Onion Buns/Bread Recipe • So Tasty! | Club Foody

 

I’ve never thought that one day I would make my own pizza dough 🍕 let alone my own bread! Something about the smell of yeast when it’s activated and begins to ferment then kneading, rising and proofing makes this so enticing! Of course, the final product is even better!
 
I’ve been making bread and pizza dough for a while now and I’m not about to stop anytime soon. The smell 👃 of dough baking in the oven makes me salivate! Besides its freshness, nothing beats the aroma of homemade pizza dough or bread floating in the air. To me, that’s how a kitchen should smell…
 
Before I moved in with David in British Columbia, I used to buy onion buns or bread 🍞 but more often the buns. These were my favorite choice when making burgers on the BBQ versus plain buns although I also like the Hamburger Buns with the sesame seeds on top.
 
Since I’ve been here on the west coast, I never found any, either buns or bread. Well, when push comes to shove, the next best thing to do was to make my own. My first attempt was nothing to rave about 😕. After analyzing (that’s what I do when I can’t sleep at night), I gave it another shot and it was perfect!
 
This Onion Buns/Bread recipe is pretty easy to make whether you’re an experienced home cook 👩‍🍳👨‍🍳 or not. After the yeast is proofed, the semi-caramelized onions and dry ingredients are added to the bowl of the stand mixer and processed until the dough clings around the hook.
 
Sugar or not sugar… that is the question!
Recently, a subscriber asked me why add honey 🍯 or white sugar to the yeast. When yeast is in contact with sugar (granulated or honey), it will absorb it, convert it into energy and then produce carbon dioxide giving that “oomph” for the bread to rise. So yes, sugar plays an important role…
 
As much as it sounds pretty straightforward, in many of my bread recipes, I add a tablespoon of flour at a time to help the dough cling around the hook BUT in this one, it doesn’t need it otherwise the dough will get way too dry. The reason is the dehydrated onions 🧅 suck up a lot of moisture.
 
After kneading for 4 minutes on speed 4, the dough will be very sticky and it’s okay. Grease your hands 🤲 with oil, form a ball by pulling under before placing the dough in an oiled bowl and gently toss it around to coat. Cover and let it rise for 1:30 hours or until it doubles in size in a draft-free area such as the oven without the heat on.
 
Now, when the kitchen is a little cool, what I like to do is 10 minutes before placing the dough in the oven, I turn the heat at 350ºF for only 1 minute then turn it off. This will create a nice, cozy 🥰 environment for the dough to rise.
 
As the title suggests, this recipe is for both – Onion Buns/Bread. After knocking out the air, fold the dough under and place it in a lightly greased loaf pan or if you want, just line it with parchment paper. To see how, here’s the link… Lining a Loaf Pan with Parchment Paper It’s covered with the same towel and back to its draft-free spot to proof for 1 hour ⏰.
 
For the buns, there are more steps to do…
The dough is spread out into a rectangular shape of about a foot long by 5-inches wide, give or take. Using a bench scraper, it’s cut in half and then each half in half and finally half again widthwise – this recipe makes 8 large hamburger buns 🍔 but, it can always be cut into smaller pieces.
 
Then each piece is formed into little balls before gently being stretched into a disc. They’re placed on a baking sheet lined with a silicone mat or parchment paper, covered with the same dish towel and back to its draft-free spot to proof for 1 hour ⌚ – make sure the towel is not tucked under otherwise the buns won’t rise.
 
When 60 minutes is up, we’ll carefully brush an egg wash 🥚 on top of either the bread or buns, being super gentle otherwise they might deflate. I like adding thinly sliced onions for the bread and finely chopped ones for the buns. The bread or buns are baked at 375ºF for about 25 minutes or until golden brown.
 
Fresh baked bread or buns are one of my ultimate weaknesses! As much as I would like to sink my teeth 🦷 in one of the buns or slice a piece of bread, both have to cool completely before. This is the torture we have to endure before savoring our homemade creations.
 
This delicious Onion Buns/Bread recipe is totally a must try especially if you love onions. If you’re like me and can’t find any at your supermarket 🛒, this is the BEST version for them! Perfect for sandwiches as well as a food vessel for burgers, roll up your sleeves and bake these flavorful fluffy buns/bread…
Bon Appétit! 🍽
 
Check out these other great bread recipes… 😀
– Homemade Pretzels
– Arepas with Beef Brisket
– Popovers
– Cheesy Breadsticks
– English Muffins
– Indian Naan Bread
– Scones
– Homemade Vol-au-vent
– Cheddar Biscuits
and for even more bread recipes 🥖🍞, click on this link… Recipe Category • Bread & More

For ingredient amounts, directions, and much more, visit ➡ https://clubfoody.com/onion-buns-bread/

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Cherry Port Sauce Recipe • Incredibly Delicious! | Club Foody

 

Hello, my name is Frankie and I’m a “sauceholic”!
It’s insane… I love 💖 making sauces! Is it the fact that I’m French? Probably. As we know, French cuisine is well-known for its sauces. It’s an important part of its culinary identity. It brings richness and flavor to a wide variety of dishes.
 
Besides the famous 5 French Mother Sauces, there are many others like Aïoli (garlic sauce), Sauce Gribiche (hard-boiled egg yolks, cornichons, mustard), Sauce Vierge (diced tomatoes, olive oil, fresh herbs and lemon juice 🍋), Pistou (similar to Pesto), Sauce Périgourdine (truffle and white wine), etc.
 
I created a few on my own and that includes Cherry Port Sauce! It’s so amazing! With a few ingredients along with tawny Port and Bing Cherries, this condiment is perfect to spoon over beef 🐂, pork, lamb and chicken.
 
The recipe is pretty straightforward. Shallots and pressed garlic are sautéed in butter for just one minute ⏳ before adding Port, beef broth, granulated sugar and balsamic vinegar. Then comes the star of this sauce… Cherries!
 
Among all the cherry 🍒 varieties, my favorite is undeniably the Bing Cherry! The taste of these dark red, heart-shaped little guys is sweet with a touch of tartness. They’re juicy with a firm texture. Originating in Oregon, I can find them easily while they’re in season in British Columbia.
 
Before they disappear for an entire year, I make 👩‍🍳 my favorite recipes like Bing Cherry Pie, Cherries Jubilee, Canard aux Montmorency (technically Montmorency cherries should be used but I don’t… too sour), Black Cherry Ice Cream, and others as well as this Cherry Port Sauce!
 
Deliciously balanced, this tasty Cherry Port Sauce is another great one to add to your folder. From start to finish, it only takes 25 minutes and you’ve got yourself a gorgeous sauce to enhance your proteins 🐖🐓. Enjoy Bing Cherries with this condiment while they’re still around…
Bon Appétit! 🍽
 
Check out these other amazing sauce recipes… 😀
– Classic Mushroom Sauce
– Kansas City BBQ Sauce
– Marchand de Vin
– Fire Roasted Salsa
– Steak au Poivre (Steak with Peppercorn Sauce)
– Caribbean BBQ Sauce
– Soubise Sauce
– Ethiopian Red Pepper Sauce
– BBQ Sauce for Chicken
and for even more sauce recipes, click on this link… Recipe Category • Sauces & Marinades

For ingredient amounts, directions, and much more, visit ➡ https://clubfoody.com/cherry-port-sauce/

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Cucumber Tea Sandwiches Recipe • Elegant & Tasty! | Club Foody

 

Most of us entertain more during the summer months as the weather is warmer therefore enjoying ourselves outside plus taking or having extra time off. We do picnics with friends and family, have barbecues 🔥 and backyard parties, poolside soirées, garden parties, etc.
 
There are also other events and celebrations that take place as well during that time of year such as graduation parties, bridal or baby showers 👶, weddings, and so on. Either for big or small gatherings, you need great hors d’oeuvres for your guests…
 
Bouchées and canapés are both elegant and bite-sized, perfect to serve at any event. Bouchées are normally puff pastry shells filled with savory ingredients like Gougères, mini quiches, Crostini topped with Duxelles, cheese bites, or Vol-au-vent filled with a protein, cheese or mushrooms 🍄.
 
Canapés are pretty similar to bouchées but use a base like bread 🍞 or crackers as well as pastry. The French translation for “canapé” is “couch”. It refers to where people can “sit” on a couch like a topping on a piece of bread.
 
I think of sliders like Hot Browns or Shrimp, mini pizzas 🍕, smoked salmon on Raincoast Crisps, Spanakopita, Bruschetta, and even Gyoza. Another one that is also a delicious canapé to serve is Cucumber Tea Sandwiches!
 
This elegant bite-sized food is ideal for an afternoon event along with other similar items like Egg Salad Sandwiches, Scones with lemon 🍋 or Orange Curd, petit fours, Deviled Eggs, and Madeleines. They’re easy to prep and make such a beautiful presentation.
 
Our mother used to make us these Cucumber Tea Sandwiches when we were kids 👧👱‍♂️. Cut into small pieces with the crusts removed, they were perfect for us as we could eat them quick and go back outside to play. Hers wasn’t as elaborate as mine but nonetheless, they were delicious!
 
The ingredients I use to make the mixture are cream cheese, homemade mayonnaise, Miracle Whip, garlic powder, salt 🧂, pepper, fresh dill and fresh chives. The combination marries so well together plus the herbs give some freshness to the spread.
 
After being washed and patted dry, I use a mandoline when I slice the cuke 🥒. It makes thin slices evenly. I leave the skin on as it has great nutrients like beta-carotene and fiber. I prefer using white bread versus other kinds because it’s mild in flavor and won’t overpower the taste of the spread and cucumbers.
 
Let’s talk about the elephant 🐘 in the kitchen…
– Mayonnaise and Miracle Whip are similar but also different. While both are made with oil, eggs and acid (vinegar or lemon juice), mayonnaise is rich and tangy with a creamy texture.
– Miracle Whip has the same main ingredients as mayo (oil, eggs, acid) but there’s also water 💦 that goes in plus sugar and spices like mustard, paprika, and garlic. Its texture is lighter and thinner.
– When comparing the two, believe it or not, Mayonnaise has more calories and fat than Miracle Whip.
 
There are certain recipes that mayonnaise is the only option BUT (yes, there’s a BUT), when it’s feasible, adding Miracle Whip gives another layer of flavor. If you like mayo but want extra zip, don’t lift your nose 👃 at Miracle Whip!
 
Besides being super easy to make 👩‍🍳👨‍🍳, the mixture can be prepared ahead before your event. Simply cover it with plastic wrap and transfer to the fridge. You can also make the sandwiches, cover and chill until ready to serve – I prefer the first option.
 
There’s nothing written in stone. You can cut 🔪 the sandwiches at an angle crossway making 4 pieces each. Slicing them in thirds is also another option but you’ll end up with only 3 pieces. I like cutting them in the middle and again the other way, giving me 4 small pieces.
 
When serving these Cucumber Tea Sandwiches 🥪, calculate about 3 to 4 little pieces per person. Often served alongside other canapés and bouchées, this should be enough. Having said that, I still like making a little more so there’s enough for all my guests.
 
Light and easy to make, these elegant Cucumber Tea Sandwiches are a tasty canapé to serve at any event or Holiday 🎄. With a gorgeous spread topped with fresh sliced cucumber, these are cute little bites of freshness!
Bon Appétit! 🍽
 
Check out these other delicious party food recipes… 😀
– Crab Stuffed Mushrooms
– Grilled Jalapeño Poppers
– Korean Meatballs
– Baked Goat Cheese with Almonds
– Six Layer Chip Dip
– Clams Casino
– Stuffed Buns
– Brie en Croûte
– Crab Rangoon
and for even more hors d’oeuvre recipes 🍣, click on this link… Recipe Category • Hors d’Oeuvres/Antipasto, Canapés/Dips

For ingredient amounts, directions and much more, visit ➡ https://clubfoody.com/cucumber-tea-sandwiches/

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Lining a Loaf Pan with Parchment Paper - Tips & Tricks | Club Foody

 

Parchment paper also known as baking paper is a valuable kitchen tool to have around. It’s very versatile. I use it when I cook my bacon 🥓 in the oven; I cover it so the fat doesn’t splash everywhere. I also line a baking sheet or a pan for my baked goods as well as when I cook fish en papillote.
 
In the last two years, I’ve been showing you a few ways to line different types of pans using this paper. I posted Parchment Paper Rounds for Cakes 🍰 as well as Lining a Square Pan. Here’s another one to know… Lining a Loaf Pan with Parchment Paper!
 
Besides eliminating the need for greasing pans 🧈, it also provides a barrier between baked goods and pans so nothing sticks. I don’t line my pans every time I bake… it depends on the recipe. As an example, when I make my Nutella Fudge, I want to make sure it comes out nicely squared without sticking.
 
Parchment paper is coated with silicone therefore it won’t stick to either the pan or baked goods 🍪. Although it does prevent from sticking, greasing the pan helps the paper to adhere. Also greasing the paper itself is a great insurance policy to ensure that your baked goods come out clean especially when they’re syrupy or very sticky like brownies or when I make my Peanut Butter & Jam Quick Bread.
 
My method of Lining a Loaf Pan with Parchment Paper is pretty straightforward. After placing the pan on a piece of parchment paper, big enough to cover the sides, I simply trace lines from the inside corner of the pan and cut them ✂.
 
From there, I fold the 3 panels on each side and then fold both of the longest sides over again, about a third of the way. I place the paper inside the pan, open it and push the folds to the ends. You might have to press down and play with it a little so it sits nicely.
 
This extra step of Lining a Loaf Pan with Parchment Paper is so worth it! The 2 minutes ⏳ it takes might help to avoid your baked goods from sticking to the pan plus with the overhangs, it facilitates easy removal by lifting it out. It’s a nice baking hack to know…
Bon Appétit! 🍽
 
Check out these other great kitchen tips and tricks… 😀
– Graham Cracker Crust
– Berries • How to Keep Them Longer
– Perfect Whipped Cream Every Time – How to
– Almond Meal • DIY
– Powdered Sugar – Make it, Don’t Buy it!
– Cranberry Simple Syrup
– Perfect Meringue
– Measuring Honey, Syrup or Molasses without Sticking
– Buttermilk from Scratch
– Homemade Sanding Sugar aka Sand Sugar
and for more handy kitchen tips and tricks 💡, click on this link… Recipe Category • Tips & Tricks
 
Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube