Just because I don’t drink alcohol doesn’t mean that I have to stick with plain water… This virgin mojito is a perfect beverage for any family and friends gatherings. There are many ways to make virgin mojito. Personally, I think the version with Ginger Ale tastes the best.
Virgin Mojito
Ingredients
- 4 limes
- 2 lemons
- 1 big bunch of mint
- 10 cups ice cubes
- 2 (1.5 L) bottle of sparkling water or club soda
- 1 (1 l) bottle of ginger ale
Instructions
- Slice lemons and limes.
- In a big jar combine the limes, lemons, fresh mint and ice cubes together.
- Top with sparkling water, Ginger Ale and stir.
Lemon Shells Stuffed With Ice Cream
Refreshing chocolate and lemon treats, served in the natural lemon shells. If you wish to serve them in a la cafe gourmand style, use small lemons, surprise your friends.
Lemon Shells Stuffed With Ice Cream
Ingredients
- 6 lemons
- 1 (300 g) lemon sorbet
- 1 (300 g) chocolate ice cream
Instructions
- Cut off the top of the lemon. Hollow out each lemon by using a teaspoon. Remove juice and flesh, but be careful not to puncture the lemon skin.
- Spoon some lemon sorbet into shells and press firmly with teaspoon. Fill the rest of the lemon with chocolate ice cream.
- Place stuffed lemons in the freezer with the hats on top. You can serve this fancy dessert in as little as one hour, or when the lemon shells are completely frozen.
Green Tomatoes Jam
Don’t know what to do with the left-over green tomatoes from your summer harvest? Jam, of course! This recipe is extremely easy. Try it for breakfast, on top of bread, or as an appetizer with some cheese.
Green Tomatoes Jam
Ingredients
- 1 kg green tomatoes
- 3/4 inch ginger (optional)
- 2 lemons
- 650 g sugar
Instructions
- Cut the tomatoes into wedges. Peel and grate the ginger, and press the lemon.
- In a pot, combine the tomatoes, sugar, ginger, and lemon juice. Cover and let sit all night.
- The next day, remove the cover and bring to a boil. Then, reduce the heat and simmer for about 35 minutes, stirring frequently. Skim if needed. The cooking time depends of how much water is in the tomatoes. Don’t over cook. When the jam is cooled down, it will be less liquid.
- Pour the jam into a clean jar and cover it with its lid.
Mouth Watering Venison Roast
This mouth watering venison roast recipe has become our family favorite. We all trying to eat healthy, and this deer meat is naturally low in fat and has no harmful hormones. It is not easy to shop for a deer meat, unless you know a good butcher shop near you, or your husband is a hunter like mine is.
Mouth Watering Venison Roast
Ingredients
- 3-4 lb venison cut into cubes
- 1/2 cup olive oil
- 2 large onion diced
- 2 lemons sliced in quarters
- 1/2 cup white wine
- 1/2 tsp paprika
- 3 bay leaves
- 5 cloves garlic minced
- 1 Tbsp salt
- 1 Tbsp black pepper
Instructions
- Mix together 2 gallons of water and 6 Tbsp of salt in a large pot or any food container and place the deer meat in it, add some ice on top and cover with lid. Place it in the refrigerator for 24 hours.
- Preheat oven to 380 degrees F.
- Heat the oil in the roasting pan over medium heat. Add diced onion and sauté until nice and golden.
- Add lemon and cook for 1 minute, stirring frequently.
- Place the venison into the roasting pan, add white wine and cook for about 2-3 minutes on each side.
- Remove from the heat. Add paprika, bay leaf, garlic, salt and pepper, and mix well with spatula.
- Place the roasting pan into preheated oven and cook for 2 1/2 hours.