Raspberry Mojito- My Favorite Summer Drink

This week I am making my favorite summertime drink, a Raspberry Mojito. I had this drink as a signature cocktail at a cocktail party I hosted and  it definitely was a great hit.  You can make a pitcher of it beforehand and then just add the club soda as you serve each glass.  Many people get scared off by mojitos, probably because you have to muddle and there are a few more ingredients in them than a regular cocktail.  I love the freshness of the ingredients, and so will your guests, that’s what is great about this particular cocktail.  Your guests will love it and think that you did something so difficult, but you’ll know it was actually pretty simple because I’m going to teach you just how simple it is.

One thing that makes my way of making mojitos different, is that I always strain the mixture before adding it to a glass.  It looks much cleaner, but you also don’t get that salad look in your glass that you have to try not to swallow when you drink….no fun.  That’s why I always strain my mojitos, so much more enjoyable.

Please check out this week’s Gluten Free Avenger Episode 22: Raspberry Mojito- My Favorite Summer Drink, you can click below to start viewing or use this link (https://youtu.be/3BnCZen5-EQ).… Read Full Post

4th of July Special- Eton Mess

Today I have a very special Fourth of July treat for you. I am making a traditional English dessert called Eton Mess and making it American for Fourth of July.  It’s a very simple yet decadent dessert with whipped cream, berries and meringues.  It is easy to make and you can make it before you have people come over and serve it chilled when they arrive.

For a little history on this desert, let’s look at what Wikipedia has to say:

“Eton mess is a traditional English dessert consisting of a mixture of strawberries, pieces of meringue, and cream, which is traditionally served at Eton College’s annual cricket game against the pupils of Harrow School. The dish has been known by this name since the 19th century. According to Recipes from the Dairy (1995) by Robin Weir, who spoke to Eton College’s librarian, Eton mess was served in the 1930s in the school’s “sock shop” (tuck shop), and was originally made with either strawberries or bananas mixed with ice-cream or cream. Meringue was a later addition, and may have been an innovation by Michael Smith, the author of Fine English Cookery (1973). An Eton mess can be made with many other types of summer fruit, but strawberries are regarded as more traditional.

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