Balmoral Sunrise Recipes
POLENTA SUNRISE
Polenta With Sun-Dried Tomato Salsa
Provided by Food Network
Yield 36 polenta squares
Number Of Ingredients 11
Steps:
- Brush an 8-by-8-2 1/2-inch glass baking dish with oil. Bring the water and kosher salt to a boil in a heavy, medium saucepan over medium heat. Add the polenta using a whisk to incorporate. Reduce the heat. Let simmer for about 10 minutes, stirring frequently. Add the cream, using a whisk to incorporate. Cook until the consistency is soft and thick, about 10 minutes. Remove from the heat and add the Parmesan cheese, using a whisk to incorporate. Pour the polenta into the prepared baking dish and spread evenly into the dish using a large spatula or the back of a large spoon. Refrigerate until chilled. To make the salsa: Mix the sun-dried tomatoes, basil, balsamic vinegar, garlic and pepper together in a small bowl.
- To Assemble: Preheat the oven to 300 degrees F. Trim the edges of the polenta and cut into 36 squares. Top each square with 1/2 teaspoon of the salsa. Place on a foil- or parchment paper-lined baking sheet. Bake until slightly warm, 8 to 10 minutes. Serve warm.
SAN DIEGO SUNRISE
Steps:
- Put ice cubes in a martini shaker. Pour in the tequila, the orange juice and a splash of pineapple juice. Shake and pour into a martini glass. Pour small amount of grenadine down the side of the glass so that it settles to the bottom. Garnish with an orange slice and serve.
MEZCAL SUNRISE
Provided by Food Network Kitchen
Categories beverage
Time 10m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Combine 1 cup mezcal and 3 cups orange juice in a pitcher; pour into 4 tall ice-filled glasses. Add a dash of grenadine to each glass and garnish with orange slices and maraschino cherries.
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