Cocktail - Summer Breeze
over
Cheesecake Stuffed Strawberries
Classic Gazpacho
Stetson Salad with Basil Pesto Vinaigrette
with
Watermelon Cubes
and
Mango, Coconut & Blackberry Popsickle
with
Strawberry Mouse Cake
Recipes
Summer Breeze
1/3 cup pineapple juice
1/4 cup pink grapefruit juice
2 oz. gin
fresh mint leaves
seltzer water
1. Mix juice and gin, stir well.
2. Pour into high balls 3/4 full.
3. Top with seltzer water.
4. Garnish with mint.
Classic Gazpacho
28 oz. or 2 cans diced tomatoes
1/2 cup water
1 small onion, diced
1 yellow bell pepper, diced
1 seedless cucumber, diced
1 jalapeno pepper, seeded and minced
2 garlic cloves, finely minced
2 tbsp extra virgin olive oil
2 tbsp sherry vinegar
2 tbsp chopped cilantro
salt and pepper to taste
1. In a blender, pureed together 1/2 cup of diced tomatoes with water and oil.
2. Transfer to a serving bowl and add remaining ingredients.
3. Refrigerate until ready to serve.
Stetson Salad
Smoked Wild Alaskan or Atlantic Salmon fillets
1 cup Quinoa cooked in chicken broth
2 cup chopped romaine
1 cup heirloom cherry tomatoes, halved
1 cup diced cucumbers
1 cup cooked sweet corn
1 cup diced avocados sprinkled with lime juice
1 cup crumbled asiago cheese
1/2 cup pepitas
1/2 cup dried black currants or raisins
Dressing
2 tbsp basil pesto (store-bought or home-made)
1 cup extra virgin olive oil
1 tbsp balsamic vinegar
salt and pepper to taste
1. Line all salad ingredients side by side on a large platter.
2. Whisk together all dressing ingredients.
3. Toss salad with dressing right before serving.
