Aloha from Maui!

31 07 2009

 

Near Wailea Beach, Maui, Hawaii

Near Wailea Beach, Maui, Hawaii

Greetings from the island of Maui, Hawaii!  I’m currently sitting in the lobby of the gorgeous Fairmont Kea Lani hotel in Wailea, Maui, taking a short break from swimming, sight seeing and of course, eating.  The scenery and food are fantastic here and the people are the friendliest I’ve ever encountered in my travels.  We’ve been enjoying the local cuisine, which is very different from what’s local where I live. Coconut, pineapple, macadamia nuts, coffee and fish are all an important part of the Hawaiian diet and luckily, favourites of mine as well.  The cuisine draws from a variety of influences from Portuguese to Japanese and fish features prominently.  We’ve enjoyed ahi tuna, monchong (a whitefish with a meaty texture and mild flavour), shrimp, hamachi, salmon and oysters as well as excellent beef from the Maui Cattle Company.  Fresh fruit is abundant and a wedge of sweet, juicy pineapple is served with almost everything.  It’s been a wonderful week relaxing and getting inspired with new ideas for delicious recipes. In the meantime, here is a simple summery cocktail that was inspired by a poolside drink I enjoyed a couple of days ago (while unknowingly getting a terrible sunburn – the sun here really packs a punch!).  I’ll have more to report later so until then…

Mango Bellini

Makes 1 drink – can easily be doubled

If you can’t find mango schnapps, substitute the more readily available peach schnapps.

In a champagne flute or small wine glass, add:

  • 1 oz. mango OR peach schnapps
  • 2 oz. mango juice
  • Top with an inexpensive dry sparkling wine such as cava or prosseco
  • Optional: Garnish with fruit or an orchid, if desired.

Aloha and Enjoy!

 

Mango Bellini with orchid garnish

Mango Bellini with orchid garnish





Frozen Mango Margaritas

5 05 2009

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Happy Cinco de Mayo!

Cinco de Mayo (“Fifth of May”) is a day for celebrating Mexican heritage. For those of us who are not Mexican, it’s still a great excuse to whip up some margaritas and break out the chips and salsa.  We happen to be in the middle of mango season right now so why not celebrate with some mango margaritas?  They are simple to make and quite delicious, especially when paired with your favourite Mexican snacks like guacamole.

There are a number of different types of mangoes available at the supermarket, including hadens, altaulfos and alphonsoes. Hadens are a popular choice but you can choose whichever kind looks ripest.  To learn how to easily peel and dice mango, check out these helpful step-by-step instructions: How to Cut a Mango.

Frozen Mango Margaritas

Makes 4 servings

  • Fruit from 3 ripe mangoes (about 2 cups of fruit)
  • Juice from one small lime, about 1 oz.
  • 2 cups ice cubes
  • 4 ounces tequila
  • 2 ounces Cointreau or Triple Sec
  • Sea salt or other coarse salt for the rim of the glasses (optional)
  • Orange or lime slices for garnish (optional)
  1. Put mango, lime juice, ice, tequila and triple sec into a blender.  Puree on high for about one minute or until all ice is broken up and the margarita is smooth.
  2. If using salt for the glass rims, place salt on a small plate.  Moisten the rim of each glass and dip the edge into the salt, turning the glass until the rim is evenly coated.  
  3. Pour drinks into margarita glasses, martini glasses or tumblers and garnish with fruit slices if desired.

Enjoy!