Archive for Drink Recipes
Chef Merrick Schoenfeld’s Cherry Guanabana Smoothie Recipe
Posted by: | CommentsHappy Summer Solstice! Today we are sharing our friend Chef Merrick Schoenfeld’s deliciously exotic frozen Cherry Guanabana Smoothie recipe!
What is guanabana? Also known as soursop, guanabana is a fruit indigenous to Central America and also grown in Southeast Asia. It’s flavor? Additively tart, with notes of lime or citrus, strawberries, and bananas. Sadly, guanabana is rarely imported to the US, but the frozen pulp or the nectar juice may be purchased at a Latino grocery store or an Asian market. In a Latin market you can look for frozen Goya Guanabana Puree, and Chef Merrick says you may substitute Goya or Jumex Nectar juice by simply freezing beforehand. If you are shopping an Asian market, it will be in the frozen section as Soursop puree.
For more from Chef Merrick, consider purchasing his cookbook Jungle Fusion, which features modern recipes using healthy fruits and vegetables while celebrating the culture of Costa Rica. We’ve made several of his recipes and they are consistently simple to follow and truly amazing.
Cherry Guanabana Fruit Smoothie
Total Time: 5 minutes
Yield: 2
Ingredients
- 1 cup guanabana or soursop frozen puree
- 2 cups pitted and frozen cherries (Merrick likes Ranier)
- 2 cups ice
- 1.5 cups water
Cooking Directions
- Blend the guanabana puree and the frozen cherries together. Pour, add straws, and enjoy!
Chef Schoenfeld (far right) at the James Beard House
A Fresh Start! Chef Chad Shares His Healthy Smoothie Recipe
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We bring to you a great augmentation to your New Year’s fresh start! Chef Chad Luethje of Miraval Resort and Spa in Arizona shared this gem with us recently: A delicious and simple smoothie recipe with healthy omega 3 fats, both flax seed and hemp seed oils. All you need is a blender, ice, and 6 simple ingredients. Enjoy and cheers to a healthy 2011!
Recipe is for 1 serving. 240 calories, 3 grams of fat
Ingredients:
1 teaspoon flaxseed
1 teaspoon hemp seed oil
3⁄4 cup apple juice
1⁄2 banana, sliced
1 teaspoon cardamom
1 teaspoon cinnamon
12 ounces of ice
Preparation:
Combine all ingredients in blender and puree. Garnish with orange slices or the fruit of your choice.
Restaurant Recipe: Café Angelina’s Hot Chocolate
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via creative commons, flickr user laowai kevin
Our friend Ariana (the email Santa!) just emailed us with the most delicious gift. A recipe. Not just any recipe, but a recipe for Café Angelina’s famous hot chocolate. Café Angelina (226 rue de Rivoli) in Paris is notorious for their velvety rich hot chocolate called Chocolat L’Africain (named so for it’s Ivory coast cacao beans). The tea room, close to the Louvre art museum, is a favorite venue of both local Parisians and tourists alike. Fashion designer Vera Wang listed it as one of her favorite destinations, and Grammy Award winning soprano opera Renée Fleming states Angelina’s “is a must for hot chocolate.” We love Ariana’s description the best: ”so sinfully thick, it’s almost difficult to pour”!
Café Angelina’s Chocolat L’Africain (deliciously decadent hot chocolate)
This recipe serves 2 small cups, or one large cup. 2 serious chocolate lovers should double it!
1/4 cup whole milk
1/4 cup heavy cream
1 tsp of confectioners’ sugar (aka powdered sugar)
4 oz of chopped 72% Omanhene brand bittersweet chocolate (you may use another brand here, but ensure that it is close to 70% cocoa. We chopped up half of a Lindt 70% bar, found in the baking section of our regular grocery store.)
Heat the milk, cream, and sugar over medium high heat until bubbles are created around the pot.
Remove the pot from heat. Add the bittersweet chocolate.
Stir until melted adjusting heat as needed. Serve topped with whipped cream.
{Tasting Notes: Our review after making this - it’s similar to drinking a chocolate bar, and perfect for those evenings when you are craving sweets after dinner. And put your guilt on the back burner, dark chocolate is antioxidant packed.}
