Florist's Daughter

I'm a florist's daughter so when I had some extra spray roses I felt the need to make sure I hadn't lost my touch. I arranged the bouquet and the various boutinnieres.

CEVICHE DE CAMARON: SHRIMP CEVICHE "COCKTAIL"

This dish was the star of a bridal shower I hosted. I substituted frozen tail off shrimp (2lbs.) and doubled the rest of the ingredients. I soaked the shrimp in the lime juice before I added the other ingrdients, but using the pre-cooked shrimp saved me time and dishes. My version made 10 very good sized servings. Thanks Rick Bayless this is terrific!

CEVICHE DE CAMARON: SHRIMP CEVICHE "COCKTAIL"
1/2 cup plus 2 tablespoons fresh lime juice
1 generous pound unpeeled smallish shrimp (I prefer the ones that are 41/50 count to a pound)
1/2 medium white onion, chopped into 1/4 inch pieces 1/3 cup chopped fresh cilantro, plus several sprigs for garnish
1/2 cup ketchup 1 to 2 tablespoons vinegary Mexican bottled hot sauce (such as Tamazula, Valentina or Búfalo, the latter being on the sweet side)
About 2 tablespoons olive oil, preferably extra-virgin (optional, but recommended to smooth out sharpness)
1 cup diced peeled cucumber or jícama (or 1/2 cup of each)
1 small ripe avocado, peeled, pitted and cubed
Salt
Several lime slices for garnish
Tostadas or tortilla chips, store-bought or homemade or saltine crackers for serving

1. Cooking and Marinating the Shrimp. Bring 1 quart salted water to a boil and add 2 tablespoons of the lime juice. Scoop in the shrimp, cover and let the water return to the boil. Immediately remove from the heat, set the lid askew and pour off all the liquid. Replace the cover and let the shrimp steam off the heat for 10 minutes. Spread out the shrimp in a large glass or stainless steel bowl to cool completely. Peel and devein the shrimp if you wish: One by one lay the shrimp on your work surface, make a shallow incision down the back and scrape out the (usually) dark intestinal tract. Toss the shrimp with the remaining 1/2 lime juice, cover and refrigerate for about an hour.
2. The flavorings. In a small strainer, rinse the onion under cold water, then shake off the excess liquid. Add to the shrimp bowl along with the cilantro, ketchup, hot sauce, optional olive oil, cucumber and/or jícama and avocado. Taste and season with salt, usually about 1/2 teaspoon. Cover and refrigerate if not serving immediately.
3. Serving the ceviche. Spoon the ceviche into sundae glasses, martini glasses, or small bowls: garnish with sprigs of cilantro and slices of lime. Serve with tostadas, tortilla chips or saltines to enjoy alongside.
Working Ahead: The ceviche is best made the day it is served. The flavorings can be added to the shrimp a few hours in advance. Makes 3 cups, serving 6 as an appetizer.Mexico One Plate at a TimeOctober 2000Rick BaylessScribnerEpicurious.com © CondéNet, Inc. All rights reserved.

Sparkling Sangria

I made a version of this Sparkling Sangria from the Martha Stewart Living website for my friend Meagan's shower. I was a big hit but I changed it quite a bit. I used raspberries, tart apples, lemons, limes and blood oranges for the fruit and soaked them over night in Brandy and sugar. Then I used Young Berry Juice (Ceres brand) about 2 cups and chilled Prosecco (they have a great cheap version at Trader Joe's $6.99).

This picture freaks me out a little, I always think there are knitting needles next to the Sangria and I wonder to myself, "Are you supposed to drink Sangria when you knit? Is that some kind of tradition I don't know about?"

Red Wine Sangria

I also made Red Wine Sangria for the shower. I used the Martha Stewart Living recipe as a base but like I always do I messed with it a bit. I double the amount of fruit to soak so I could make two pitchers. I bought a dry Italian red table wine and chilled it. I cut up apples, pears, grapes, lemons and blood oranges for the fruit and soaked it overnight in a Ziploc with about 4 teaspoons superfine sugar and 1/4 cup brandy (and honestly a little rum too). I mixed up the fruit and wine just before serving with a little more sugar and about 2 cups Ceres Passion Fruit Juice (I was a bridal shower so passion was a theme).

Sangrias (from Martha Stewart Living.com)

During the sultry August of 1964, many Americans sampled this Spanish drink for the first time at the New York World’s Fair. Sangria, a mixture of chilled wine and fruit, was an instant hit. Today, its popularity continues. Part of sangria’s appeal is the creative combinations it inspires. Try these recipes, but feel free to experiment—then pour yourself a glass. Serve with an array of Spanish foods from our Recipe Finder.
Red-Wine Sangria Makes about 2 quartsIn a pitcher, combine 1 cup seedless red or black grapes, 1 each sliced and seeded lemon and orange, and 2 apples, red and green, cored and cut into 1/2-inch wedges. Sprinkle with 1 tablespoon superfine sugar, and stir to combine. Add 3 tablespoons each Grand Marnier and brandy, and 2 cinnamon sticks; let sit at least 1 hour. Stir in 1 750-ml bottle chilled dry red wine and 1 cup orange juice. Add more sugar, if desired. Discard cinnamon sticks; serve chilled.
Prosecco Sangria Makes about 2 quartsIn a pitcher, combine 1 peach, 1 nectarine, and 3 apricots, all pitted and cut into wedges. Stir in 5 ounces peach brandy; let sit at least 1 hour. Stir in 1 750-ml bottle chilled Prosecco (Italian sparkling wine) and 1 cup peach nectar. Add superfine sugar, if desired. Serve chilled.You’ll find more recipes for delicious sangrias in the August issue of “Martha Stewart Living.”

Orchid decoration for martini glasses

Use small wooden toothpicks, insert them into the center of an orchid or any small flower. Leave a little stem on the flower so the toothpick and stem form a v-shape. Place on the rim of a martini, wine or margarita glass. I used orchids because I LOVE them, and because they are edible.

Pepper Rubbed Pork with black and chipotle pepper and Wilted Spinach and Arugula Salad with Drunken Mushrooms

The pork roast I rubbed with dried Chipotle pepper and black pepper and salt. I let it marinade for a while with the rub. The salad is sauteed garlic, red onion and wild mushrooms with olive oil. I cooked down the mixture with 1/4 cup dark rum or you could use brandy or wine, until the alcohol has cooked off. Then toss the mushroom mixture with a little more oil and a couple of tablespoons of balsamic vineager. Serve on a bed of baby spinach and arugula (I also used a pre-washed salad mix in a bag that also included shredded carrots).

Sweet Corn and Chile Soup with Creme Fraiche

For this soup I used frozen sweet corn. I sauteed a small onion and two cans of diced green chiles. To this I added a little cumin, cayenne peper, salt and pepper and cilantro. Then I added the frozen corn (about 3-4 cups). I cooked this with about 2 cups of veggie or chicken broth. Then I strained in squishing it through a mesh strainer. I returned the mixture to the pot and added enough stock for a thick soup consistency. I let the soup cool and served it in cordial glasses with chives and creme fraiche.

Sour Cherry Martinis

These are so good and so easy!
In a cocktail shaker combine 1oz. sour cherry juice, 1.5 oz. vodka, .5 oz. Triple sec or Cointreau, and ice. If you like a sweeter drink add a dash of super fine sugar or rub a lemon on the edge of the glass and dip the rim in sugar. Shake very well until the shaker gets icey on the outside. Strain and enjoy!

Kitchen Garden

You can find great deals at the Home Depot or other garden stores at the end of the season. I purchased these Geraniums and non-blooming plants for between $1-$4 each. I just re-potted them, gave them a good drink and some plant food and they are thriving and have lasted all winter. The pots are inexpensive too!

Scrambled tostada with baked whole wheat shell and refried black beans

I made the tostadas by baking whole wheat tortillas in the oven I lightly sprayed them (350 or 375) with cooking spray and sprinkled with a little salt and if you like chili powder or cumin. Then I served them topped with refried black beans (canned and warmed up on the stove or in the microwave) and scrambled eggs. I topped the tostadas with fresh cilantro and a lime wedge.

Frozen Grapes with Berry Sorbet

Wash the grapes and then place in a plastic bag in the freezer for at least an hour. I made the sorbet scoops with a melon baller.

Peach and Avacado Salad with Egg White Scrambled Tostada with baked whole wheat shell

The salad is a mixture of diced up fresh peaches or nectarines, avacado, green onion and cilantro with fresh lime juice and a little salt. The Tostada is the same as the other one I list but with scrambled egg whites. This version is low in carbs because I use whole wheat tortillas.