Swedish Cream

I first had this wonderful dessert at a local restaurant.  A few years later a friend of mine worked there and snagged the recipe for me - sorry, I can't divulge my connections.  This is a great dessert for a family get-together, as you can make it ahead of time.  The restaurant actually freezes it. 

2 1/2 cups whipping cream
1/2 cup plus 2 tablespoons sugar
1 envelope Knox gelatin
1 1/4 cup sour cream
1 1/4 teaspoon vanilla

Let sugar and gelatin dissolve in the whipping cream.  Heat slowly over medium heat.  Cool to room temperature.  Whip in sour cream and vanilla.  Pour into individual serving bowls and refridgerate.  Serve plain or with berries (any berry works well, but a combination is great!), and/or almond slices. 

The Best Mai Tai EVER!

I've been on a quest lately - to find the best Mai Tai recipe.  Sounds a little sadistic, I know, not to mention dangerous.  I also wanted to make it affordable - there are many expensive ingredients in a good Mai Tai.  Here's what I've come up with.  Since there are so many ingredients involved, I make a gallon (almost) of the mix at a time. 

     4 cups sweet & sour mix
     8 cups pineapple juice (frozen concentrate or canned)
     2 cups almond syrup
          If you can't find Torani almond, use vanilla and add rum extract.  I am going to make my own simple    syrup next time since Torani is expensive here in the middle of nowhere.

To 8 ounces of mix add 1 ounce Bacardi Gold, 1/2 ounce triple sec; mix well (I use a shaker with ice).  Then float 1/2 ounce of Myers Rum on top and garnish with tropical fun stuff (umbrella, fresh pineapple and cherries work good!)

If you're not a lush like I am, here is the recipe for a single drink:
     1 ounce Bacardi Gold
     1/2 ounce triple sec
     1 ounce sweet and sour mix
     2 ounces pineapple juice
     1/2 ounce almond syrup

     Mix well.  Pour over ice and float 1/2 ounce Myers rum on top.  Garnish as you like.

Tequila Shrimp with Mango Salsa over Rice

This has become a favorite at my house.  The sweetness of the mangoes and the spicy jalapenos creates a fabulous contrast. 

Salsa - -
     2 mangoes, peeled and cut into small pieces
     1 large tomato, cut into small pieces
     1/2 cup chopped cilantro leaves
     2 to 3 roasted jalapenos, peeled, seeded and chopped
     1 small bell pepper, diced (I like to use red, orange or yellow as they have a milder flavor)
     1 small red onion, diced
     3 tablespoons fresh lime juice (about 1 1/2 limes)
     Kosher salt and fresh ground pepper to taste
  
     Combine all ingredients, cover and set aside at room temperature.  You can adjust the heat level by adding more (or less) jalapenos, or by leaving the seeds in.

Shrimp -
     2 pounds shrimp, peeled and deveined (I use the 31/40 - they are just bite size without having to be cut)
     1/2 bottle tequila - enough to cover the shrimp

     Marinate for about 30 minutes.  Drain well, reserving the tequila.

     2 tablespoons olive oil
     4 cloves garlic, minced
     Kosher salt and fresh ground pepper to taste

     In a large skillet, heat 2 tablespoons of olive oil over medium heat.  Add the garlic and cook for a few minutes.  Add the shrimp and cook until just done, stirring frequently.  Add the reserved tequila and bring to a simmer.  The alcohol needs to cook out of the tequila to mellow the flavor.  I actually burn it off, but I'm a pyromaniac. 

     Serve with your favorite kind of rice - I use jasmine.  Serve all three dishes seperately and layer in a bowl.