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Flavor Fusion

Posted: June 8, 2011 1:55 a.m.
Updated: June 8, 2011 1:55 a.m.

Freshen up summer entertaining with some new flavor combinations that put a twist on traditional favorites and add the perfect touch when hosting an evening of dessert and drinks with friends.

 

Freshen up summer entertaining with some new flavor combinations that put a twist on traditional favorites and add the perfect touch when hosting an evening of dessert and drinks with friends.

In these dessert recipes, familiar peaches, berries, honeydew and pineapple get an unexpected little kick with a dash of hot sauce for a delightfully sweet and spicy flavor fusion.

If you’re looking for the ideal drink pairing for these delicious desserts, fruit and chocolate are always a winning combination. Godiva chocolate infused vodka, a perfect combination of rich chocolate and smooth vodka, is the essential ingredient to create delightful cocktails to serve at any special occasion. New York-based mixologist Elayne Duke has created four drinks that are sure to become entertaining favorites.

“Godiva’s new Chocolate Infused Vodkas add rich chocolate notes to any cocktail and mix well with a wide variety of flavors,” said Duke. “They’re also smooth and delicious on their own, and can even be enjoyed over ice for an easy aperitif that’s simply chocolate perfection in a glass.”

For more fresh flavor ideas, visit www.drinkgodiva.com.

Godiva chocolate pomegranate twist
1 1/2 ounces Godiva
chocolate or chocolate
raspberry infused vodka
3/4 ounces pomegranate juice
Combine chocolate or chocolate raspberry infused vodka and pomegranate juice in a cocktail shaker filled with ice.
Shake well and strain into a martini glass.

Godiva chocolate à l’orange
3/4 ounces Godiva chocolate infused vokda
3/4 ounces Godiva chocolate liqueur
1/4 ounces Grand Marnier
Orange twist for garnish
Combine chocolate infused vodka, chocolate liqueur, and Grand Marnier in a cocktail shaker filled with ice.
Shake well and strain into a rocks glass over ice. Garnish with an orange twist.

Godiva midnight martini
1 1/2 ounces Godiva chocolate infused vodka
Strawberry wedge for garnish
Pour chocolate infused vodka into a cocktail shaker filled with ice.
Shake well and strain into a martini glass.
Garnish with a straw­berry wedge.

Godiva coco razzle tea
1 1/2 ounces Godiva chocolate raspberry infused vodka
3 ounces iced tea
3 to 4 lemon wedges for garnish
Combine chocolate raspberry infused vodka and iced tea in a cocktail shaker with ice.
Shake well and strain into a highball glass over ice. Garnish with lemon wedges.

Honeydew granita
Makes 5 cups
3/4 cup sugar
3/4 cup water
4 cups honeydew melon chunks
1 tablespoon Tabasco green jalapeño
1 tablespoon lime juice
1 teaspoon grated lime peel
Combine sugar and water in a small saucepan over medium-low heat; cook until sugar is dissolved. Cool
to room temperature. Purée melon chunks until smooth in a food processor or blender. Stir in Tabasco sauce, lime juice, lime peel and sugar mixture. Pour mixture into a shallow pan. Freeze four to five hours, stirring occasionally, until mixture is frozen, granular and slightly slushy.

Piquant peach melba
Makes 6 servings
1 pint raspberries
1 tablespoon sugar
3/4 teaspoon original Tabasco, divided
4 peaches, peeled, pitted and sliced
3 tablespoons fresh-squeezed orange juice
1 teaspoon grated orange peel
1 cup blackberries or blueberries
Press 1/2 pint raspberries through fine sieve to remove seeds. Combine this raspberry purée, sugar and 1/4 teaspoon Tabasco sauce. Set aside. Combine peaches, orange juice, orange peel and remaining 1/2 tea­spoon Tabasco sauce in large bowl; toss to mix well. Toss peach mixture with puréed raspberry mixture. Stir in remaining raspberries and blackberries.

Spicy island grilled pineapple
Makes 4 servings
1 large ripe pineapple
1 tablespoon fresh-squeezed lime juice
1 teaspoon original Tabasco
1/2 cup granulated sugar
1/2 teaspoon ground cinnamon
Preheat grill to high. Remove skin from pineapple; core and cut into 1/2-inch-thick slices. Combine lime juice and Tabasco sauce in small bowl. Combine sugar and cinnamon in shallow bowl. Brush both sides of pineapple with Tabasco mixture; dip into cinna­mon-sugar mixture to coat well. Grill pineapple slices 8 to 10 min­utes, turning once until golden on both sides.
Serving suggestions: Serve as a dessert with vanilla ice cream or whipped cream.

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