Compiled Recipe – Pumpkin Spice Moscow Mules

Pumpkin Spice Moscow Mules

* 2 to 4 oz. vanilla vodka (or traditional vodka for a less sweet cocktail)
* 1 heaping tablespoon pumpkin puree plus more for garnish
* ¼ tsp. pumpkin pie spice
* squeeze of lime
* spicy ginger beer (such as Fever Tree)

1) In a cocktail shaker filled with ice shake together vodka, pumpkin puree, pumpkin pie spice and lime juice.

2)Pour into a copper mule mug filled with ice and top with ginger beer.

3) Garnish with a sprinkle of pumpkin pie spice and serve.



Compiled Recipe – Sparkling Berry Sangria

Sparkling Berry Sangria

* 1 bottle sweet white wine
* 1 can IZZE Sparkling Blackberry
* 1 bottle IZZE Sparkling Water Beverage Raspberry Watermelon
* 3 limes, sliced
* 1 pint fresh raspberries
* 1 pint fresh blackberries
* ice for serving

1) In a large pitcher, stir together wine, IZZE® Sparkling Blackberry, IZZE® Sparkling Water Beverage Raspberry Watermelon, and limes. Add berries and refrigerate for 2 hours before serving.

2) To Serve: Fill glasses with ice and top with sangria. Spoon fruit into glasses on top of ice and serve!


Compiled Recipe – Roasted Achiote Chicken

Roasted Achiote Chicken

* 2 tbsp vegetable oil
* ½ cup white onions, chopped
* 1 tsp garlic, minced
* ½ seedless orange, juice and zest only
* ½ lime, juice and zest only
* 1 tbsp vinegar
* 1 (10-gram) pack atsuete powder
* 2 tsp salt
* 1 tsp ground black pepper
* 1 tsp ground cumin
* 1 tsp dried oregano
* 1 bay leaf, crumbled
* 2 cloves garlic, minced
* 6 chicken thighs , bone in

1) Blend olive oil, white onions, garlic, juice and zest from orange and lime, vinegar, atsuete powder , salt, ground black pepper, ground cumin, dried oregano, bay leaf and garlic in a food processor or blender for 30 seconds.

2) Place in a large zip-top bag, add chicken thighs and marinate for at least 6 hours in the refrigerator. Drain chicken from the marinade. Place chicken on a baking pan. Roast in an oven pre-heated to 350◦F for 40 minutes or until cooked through. Shred chicken.





Compiled Recipe – Frozen Key Lime Bars

Frozen Key Lime Bars

* 1 ½ cups graham cracker crumbs
* 1/3 cup melted butter
* 1 tbsp melted butter
* 2 tbsp sugar
* 1 (225-gram) bar cream cheese, softened
* 1 can sweetened condensed milk
* 1 tbsp unflavored gelatin
* 3 tbsp fresh milk
* ¾ cup fresh lime juice
* 2 tsp lime zest

1) Make the crust: mix graham cracker crumbs with butter and sugar. Mix well and press firmly at the bottom and sides of an 8-inch square pan lined with aluminum foil. Chill for 1 hour.

2) For the filling: beat cream cheese for a minute. Add condensed milk and continue beating for 5 minutes.

3) Add lime juice and zest. Mix well and beat until smooth.

4) Sprinkle gelatin on milk and let sit for 3 minutes. Dissolve gelatin over low heat. Add to cream cheese mixture while still hot. Continue beating until well blended.

5) Pour onto crumb-lined pan and freeze for 4 to 6 hours until set. Before serving, let stand at room temperature for 5 minutes.

Note: To extract the juice from the lime more easily, microwave the lime for 5 seconds on high then roll on a flat surface right before squeezing.

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Compiled Recipe – Scallops in Lime Jelly

Scallops in Lime Jelly

* 12 large scallops
* 1 pinch cayenne pepper, paprika
* salt, ground black pepper – to taste
* 1 – ½ tbsp olive oil

For jelly:
* 5 limes
* 12 grams gelatin
* 120 mL water

For sauce:
* 1-1/2 lime

1) Defrost scallop quickly, wash well and dry. For jelly, squeeze lime juice, strain and add sugar.

2) Mix gelatin in cold water, let sit for 20 minutes and heat on low heat, stirring with a whisk and not allowing to boil, until gelatin dissolves. Combine with lime juice and stir. Stir cooling jelly from time to time while the scallops are cooling.

3) Mix paprika and cayenne pepper in oil in a pan, heat on medium heat. Fry scallops for 2 minutes on each side. Add salt and pepper, lay out on paper towels 2-3 layers thick to cool and dry. Put one scallop at a time into a mold, cover with jelly and refrigerate for 2-3 hours until set.

4) Make the sauce. Wash and dry lime, grate some zest and squeeze the juice. Mix softened butter with the juice. Add salt, pepper, zest and saffron (substitute with curry or turmeric if there is none). In a double boiler, whisk the sauce for about 3 minutes, then let it cool.

5) Before serving, turn the set jelly over on a plate. Cover with sauce. Decorate jellied scallops with herbs and lime slices.

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