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Paul Apana, General Manager for the Village Tavern holds a monthly cooking class at Gainey Village. This month he crafted two delicious summer recipes, I especially enjoyed the Amaretto Soaked Cake with Strawberries & Blueberries. How can you go wrong with that?

 

 

Florida Keys Shrimp Cocktailimage011
Serves 3-4

Ingredients:

  • 1/2 Cup Orange Juice
  • 1/4 Cup Fresh Lim Juice
  • 1/4 Cup Honey
  • 1/2 Tbsp Grated Orange/Lime/Lemon Peel
  • 1/2 Tbsp Kosher Salt
  • 1/2 Tsp Black Pepper
  • 1/2 Tsp Cayenne Pepper
  • 1/2 Cup Blended Oil
  • 1/4 Cup Red Onion (diced)
  • 1/3 Cup Red Bell Peppers (diced)
  • 12 Each Shrimp (diced 1/2 inch)
  • 3/4 Cup Mango (diced 1/8 inch)
  • 1/2 Cup Avocado (diced 1/8 inch)

Procedureimage010

  1. combine orange juice, lime juice, honey and grated citrus in bowl
  2. season with salt, pepper and cayenne pepper. whisk in oil
  3. combine red onions, bell peppers, shrimp, mango and avocado in large bowl
  4. gently mix in dressing
  5. allow to chill for 2 hours
  6. portion into martini glass
  7. garnish with fresh chives & lime wheel
  8. serve with tortilla chips

 

 

image004Amaretto Soaked Cake with Strawberries & Blueberries
Serves 3-4

Ingredients:

  • 1 Pint Fresh Strawberries, mashed
  • 1/2 Pint Fresh Blueberries, mashed
  • 4 Tbsp Agave Nectar
  • 1 Each Slice Angel Food Cake/Pound Cake
  • Amaretto
  • 1/4 Cup Orange Rind
  • 1/2 Cup Sugar
  • 1/2 Cup Water
  • 1/4 Cup Whipped Cream

Procedure

  1. soak cake with amaretto
  2. slice strawberries in large pieces
  3. using your hands, mash strawberries keeping some large chunks
  4. add blueberries
  5. mix in agave nectar (this is your filling)
  6. boil water and sugar together
  7. add orange rind, cook until soft
  8. remove from liquid, roll in sugar. allow to cool
  9. place fruit mixture on cake, top with whipped cream
  10. garnish with candied orange rind

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