Blogs

Hello, foodies…

Have you had time to drool over the Father’s Day recipes I posted yesterday? I’m trying to convince myself that I don’t need to make the Stuffed Burger with Poblano Pepper Relish or an Italian Muffuletta Sandwich right this minute. I could, however, make both this weekend…and so could you, whether for an early Father’s Day celebration or not. The burger is a natural fit for your backyard grill. And you could take the Muffuletta on a picnic. If you’re in the Northeast or on the West coast, the forecast looks like perfect picnic weather.

As for all of you foodies who are getting rain for what looks like the entire weekend, here’s a little sunshine for you.

Ginger Pineapple Mojito
Serves 4–6

Ingredients:

Syrup:

• 3/4 cup water


• 1 cup sugar


• 1/2 cup peeled and sliced fresh ginger

Mojito:

• 3 limes, divided


• 1 cup loosely packed mint leaves, plus additional for garnish


• 2 cups frozen pineapple chunks, defrosted


• 1 cup rum


• 1 cup pineapple juice


• 1 cup club soda


• Ice
  

Preparation:

1. To prepare the syrup, bring the water, sugar, and ginger to a simmer in a small saucepan. When the sugar has dissolved, remove from the heat and chill. When the syrup has chilled, strain and discard the ginger.


2. To prepare the mojito, remove the stem ends from 2 of the limes and slice into 1/8"–thick rounds. Cut the remaining lime into wedges. Place the lime rounds, mint leaves, pineapple chunks, and 1/4 cup of the ginger syrup into a serving pitcher.


3. Mash the lime and mint with a muddler or with the handle of a wooden spoon to release the juices and oils. Add the rum, pineapple juice, 1 additional cup of the ginger syrup, and club soda and stir. Fill each glass with ice and pour the mojito into each glass. Garnish with mint leaves and lime wedges.

This recipe is prepared using the Rachael Ray Stoneware Crock with 5-Piece Bamboo Tool Set (K31340).

Go to David's Recipe Item Page for the full list of items that David has used in his recipes.

Foodies, a note about simple syrup. You can keep it a LONG time…indefinitely, actually. Sugar has no expiration date. And, because simple syrup is sugar and water, you can keep it covered in the fridge for weeks...even months. You want it to be good and cold when it’s time for your party, so make it well in advance. You know what I always say: do as much as you can beforehand. It’s not fair to you or your guests if you’re running around cooking and prepping during a get-together.

Let’s talk drinks for today’s blog question. What’s your favorite summertime beverage? Do you love margaritas? Daiquiris? Are you more of a lemonade or iced tea person? I’ll see you this Sunday on In the Kitchen with David at Noon ET.

Keep it flavorful!
—David