Compiled Recipe – Aviation Cocktail

Aviation Cocktail

* 1 ½ oz. gin (use g’vine floraison gin)
* ¾ oz. maraschino liquor
* ½ oz. fresh lemon juice (or Limoncello)
* ¼ oz. crème de violette
* maraschino cherry for garnish (optional)

* Fill a cocktail shaker with ice. Add gin, maraschino liqueur, lemon juice and creme de violette. Shake until chilled. Strain into cocktail glass and garnish with cherry. Enjoy!



Compiled Recipe – Creamy Mocha Hot Cocoa

 Creamy Mocha Hot Cocoa

* ¾ cup reduced fat (2%) milk
* 1 envelope (0.73 oz. each) Swiss Miss Milk Chocolate Hot Cocoa Mix
* 1 ½ tsp. instant coffee granules
* Reddi-wip Original Dairy Whipped Topping

1) Heat milk in microwave-safe cup in microwave on HIGH 1 minute or until hot. Stir in cocoa mix and coffee granules until blended.

2) Top with a serving of Reddi-wip. Sprinkle with cinnamon and serve with a cinnamon stick for stirring, if desired.


Compiled Recipe – Roast Pork Loin

Roast Pork Loin

* 1 ¼ kilo pork loin, skin on
* 1 cup water
* ¼ cup salt, plus more to taste
* ½ tsp. dried thyme
* 3 cloves garlic, peeled, lightly crushed
* 2 bay leaves
* 1 liter water, cold, or as needed

1) On a cutting board, deeply score the skin of the pork loin roast (or ask your butcher to do this for you).

2) Place salt and 1 cup water in a small saucepan over medium heat. Bring to a boil, stirring until salt dissolves. Pour into a container with a lid big enough to contain the pork. Pour in enough cold water to fill half the container. Add pepper, garlic, bay leaves, and thyme. Set aside until cool.

3) Place pork  in now-cooled brine solution until submerged. Brine at least overnight to a maximum of 2 days.

4) On a cutting board, deeply score the skin of the pork loin roast. Place in now-cooled brine solution until submerged. Brine at least overnight to a maximum of 2 days.

5) Once ready to roast, preheat oven to 350°F. Drain pork loin and pat dry. Discard brine. Place pork in a roasting pan. Roast, basting, for 1 hour or until a meat thermometer inserted into its middle reads 155°F. Remove from oven and let rest 10 minutes.

6) Before serving, remove all but about 2 tablespoons of fat from the drippings in the roasting pan. Scrape any browned bits at the bottom of the pan, and stir to dissolve into drippings. Taste for seasoning and adjust accordingly, adding more salt, pepper, thyme leaves, or water as needed. Transfer to a gravy boat or serving bowl, and serve on the side, drizzling a spoonful over roast slices as needed.






Compiled Recipe – Spicy Mango Jalapeῆo Margarita

Spicy Mango Jalapeῆo Margarita

* 2 oz. Blanco Tequila
* 1 oz. Cointreau
* 1 to 2 oz. fresh lime juice (the juice of one lime)
* 4 oz. fresh mango juice
* fresh mango, diced large
* 2 small jalapeῆos
* limes for garnish

1) Char jalapeños on the grill or over a flame until blackened. Reserve one for garnish and slice the second removing the stem.

2) Rim a cocktail glass with lime and dip in Tajin seasoning, set aside.

3) In a cocktail shaker filled with ice add a few slices of charred jalapeño and a few chunks of fresh mango. Muddle well.

4) Add in tequila, lime juice, mango juice and shake until well chilled.

5) Pour into prepared cocktail glass filled with crushed ice.

6) Garnish with a skewer of mango sprinkled with Tajin, your second charred jalapeño and a wheel of lime.




Compiled Recipe – Iced Hot Chocolate

Iced Hot Chocolate

* 2/3 cup fat free milk
* 1 envelope (1.25 oz. each) Swiss Miss Dark Chocolate Sensation Hot Cocoa Mix
* 1 cup crushed ice
* Reddi-wip Original Dairy Whipped Topping

1) Heat milk in glass measure in microwave on HIGH 30 seconds or until warm. Stir in cocoa mix until blended.

2) Pour over ice in glass. Top with a serving of Reddi-wip; serve immediately.

Tip: To make an iced mocha drink, add 1/2 to 1 teaspoon instant coffee granules to the milk with the cocoa mix.



Compiled Recipe – Chai Mocha

Chai Mocha

* 1 ½ cup fat free milk
* 2 envelopes (0.55 oz. each) Swiss Miss Sensible Sweet trade; No sugar added hot cocoa mix
* 1 tbsp. instant espresso powder
* 1 cinnamon stick
* 1 whole clove
* 1/8 tsp. ground cardamom
* 1/8 tsp. ground ginger
* Reddi-wip Fat Free Dairy Whipped Topping

1) Place milk, hot cocoa mix, instant espresso, cinnamon stick, whole clove, cardamom and ginger in small saucepan. Heat over medium heat 3 to 5 minutes or until hot, whisking occasionally.

2) Remove and discard cinnamon stick and whole clove. Pour into heat-proof glasses or mugs; top with Reddi-wip. Serve immediately.

Tip: No whole spices on hand? Substitute 1/8 teaspoon ground cinnamon and a dash ground clove for the whole. Reduce cardamom to a dash. Proceed with recipe as directed.


Compiled Recipe – Corn and Pimiento Loaf

Corn and Pimiento Loaf

* 1 cup all-purpose flour
* ½ cup cornmeal, fine
* 1/8 cup sugar
* 1 ½ tsp. baking powder
* ½ tsp. baking soda
* 1 tsp. salt
* ½ cup vegetable oil
* 1/3 cup sour cream
* 1 large egg
* ½ cup corn kernels, drained
* 1 piece canned pimiento, drained and chopped roughly

1) Pre-heat oven to 350◦F. Grease a 9×5-inch loaf pan with vegetable oil. Mix together all-purpose flour, fine cornmeal, sugar, baking powder, baking soda, salt, vegetable oil, sour cream, egg, canned corn kernels and canned pimiento in a medium bowl until well combined.

2) Pour into prepared baking pan and bake for 15 to 20 minutes or until a toothpick inserted in the center comes out clean. Let cool completely.


Compiled Recipe – Frozen Gingerbread Martini

Frozen Gingerbread Martini

* 1 ½ part vodka
* 1 part Gingerbread liqueur
* ½ part white crème de cocoa
* ½ part cream

* white non-pareils
* vanilla frosting
* mini gingerbread cookies, optional

1) Dip martini glass in frosting to coat the rim and then dip in nonpareils. Set glass aside.

2) In a cocktail shaker filled with ice combine vodka, gingerbread liqueur, white crème d cocoa and cream. Shake vigorously until well chilled.

3) Pour into prepared glass and serve.


Compiled Recipe – Choco Cherry Napoleons

Choco Cherry Napoleons

* 1 frozen puff pastry sheet (1 sheet = ½ of 17.3 oz. package)
* 1 tbsp. Swiss Miss Milk Chocolate Hot Cocoa Mix (from a 1 oz. packet)
* 2 pudding cups (4 oz. each) refrigerated Swiss Miss Creamy Milk Chocolate Pudding
* ½ cup cherry pie filling
* Reddi-wip Original Dairy Whipped Topping

1) Thaw pastry sheet at room temperature 30 minutes. Preheat oven to 400°F.

2) Unfold pastry sheet on lightly floured surface. Sprinkle with hot cocoa mix. Cut into 3 strips along fold marks. Cut each strip equally into 6 rectangles. Place on baking sheet and bake 10 minutes or until golden brown. Cool.

3) Split each pastry in half crosswise. Set tops aside. Spread bottom layers with about 1 tablespoon chocolate pudding each. Top each with 2 to 3 cherries and a serving of Reddi-wip. Place top layers over Reddi-wip. Top with additional Reddi-wip, if desired. Serve immediately.



Compiled Recipe – Ricotta and Olive Pasta

Ricotta and Olive Pasta

* 1 tbsp. sea salt
* 400 grams fusilli
* 1 cup prunes, sliced
* 3 tbsp. black olives, sliced
* ¼ cup olive oil
* ground black pepper (to taste)
* 2 cups ricotta cheese
* 1 cup olive oil
* ½ cup parmesan cheese, freshly grated

1) Bring a large pot of water to a boil over high heat. Add salt. Cook pasta according to package directions or until al dente.

2) Meanwhile, mix together prunes, olives and olive oil. Season with salt and pepper.

3) Drain pasta and reserve ¼ cup pasta cooking water. Add ricotta cheese and prune mixture to hot pasta; toss to continue. Roughly tear arugula and toss into pasta. Add pasta water if pasta is too dry. Sprinkle Parmesan cheese is right before serving.