The weather is glorious and it’s a Friday afternoon, so I think we can all agree you deserve a sit down and a drink. What better than this limonada de coco recipe to cool off and enjoy the summer afternoon?
Frozen Coconut Limeade [Limonada de Coco]
This drink is as tart as a good glass of lemonade and as refreshing as a slushie with the decadence of a milkshake. It’s barely sweet, simple as written and, I imagine, endlessly tweakable with whatever sounds good to you. I don’t think it would be unwelcome with mango or pineapple chunks blended in. I bet you could use canned cream of coconut (the sweet stuff) or sweetened condensed milk as a sweetener instead of sugar. You could add cinnamon or nutmeg on top, Caribbean-style. You could add white rum, grownup-style. You could make it sweeter, kid-style. But we had it just like this, and we’re going to do it again all summer.
Yield: 3 cups/720ml (divides into 4 smallish glasses)
2 1/2 cups crushed or small ice cubes
1 cup coconut milk, well-shaken if from a can
1/3 cup lime juice (from about 3 limes)
3 tablespoons granulated or superfine sugar (more or less to taste)
Lime slices for garnish
Blend everything until it reaches your desired consistency — almost smooth, for a crunchier effect, or fully smooth, for a milkshake/creamier effect. Pour into glasses, garnish with lime and don’t forget to share.
Thanks for the recipe to Smitten Kitchen.
If you’re still a bit peckish despite the drinks, how about a baked goat’s cheese salad? Inspired by a star dish at Californian restaurant Chez Panisse, this should definitely be in everyone’s repertoire!
Alice Waters’ Baked Goat Cheese with Spring Lettuce Salad
12 ounces fresh, mild goat’s cheese (such as Haystack’s Boulder Chèvre)
Leaves from 4 sprigs thyme, chopped
Leaves from 1 small sprig rosemary, chopped
235ml extra-virgin olive oil
80g panko breadcrumbs
1/2 baguette loaf, cut into eight 1/4-inch-thick slices
1 teaspoon sherry vinegar
1/2 teaspoon coarse kosher or sea salt
1/4 teaspoon freshly ground black pepper
2 1/2 tablespoons walnut or extra-virgin olive oil
225g baby lettuces or salad mix, washed and dried
110g toasted walnuts, coarsely chopped
Shape the goat’s cheese into eight 1 inch-thick discs and put in a container just big enough to hold them in one layer. Sprinkle cheese with herbs and pour on olive oil. Cover and chill at least 12 hours and up to a week. One hour before baking, pop them in the freezer to firm up.
Preheat oven to 180°C. Remove cheese from marinade and roll all sides in panko, pressing gently so the crumbs adhere. Arrange on a large baking sheet and bake until golden, about 15 minutes, turning over halfway through. Add baguette slices for last 5 minutes of baking.
Whisk together vinegar, salt, pepper, and walnut oil. Put lettuces in a large bowl, drizzle with just enough dressing to coat, and toss gently and thoroughly.
Divide lettuces among 4 plates, sprinkle with walnuts, and to each plate add 2 goat-cheese disks and a baguette slice. Serve immediately.
Reproduced with thanks from the Kitchn.
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