Hornswaggle Peachy Keen Ginger Mojito Recipes

HORNSWAGGLE PEACHY KEEN GINGER MOJITO

Steps:

• Place in a blender everything but 6 ice cubes, soda and garnishes.
• Blend till smooth.Place three ice cubes into two tall glasses.
• Divide the drink mix into both glasses.
• Top with seltzer or lemon lime soda if you want more sweetness.
• Garnish with mint leaves.
• Fer th' band 'o pirates:.
• Place in a blender everythin' but 6 ice cubes, soda 'n garnishes. Blend till smooth.Place three ice cubes into a pair tall monocle. Divide th' drink mix into both monocle. Top wit' seltzer or lemon lime soda if ye want more sweetness. Garnish wit' mint leaves.
• Blimey!

PINK MOJITO

Steps:

• Put sugar and lime juice in bottom of a highball (tall) glass.
• add mint leaves and muddle.
• add the rum and fill the glass with ice.
• Add cranberry juice and top with sparkling water.

SPICED PEACH MOJITO

Steps:

• Tear mint leaves into a glass, add wedge of lime and soak in simple syrup.
• Muddle with barspoon.
• Half fill a rocks glass with crushed ice and add rest of ingredients to glass, stir before serving.
• Top off with club soda or Sprite.
• Garnish with a mint sprig and a lick of peach.
• Note: Variation of a white peach Mojito but using Morgans Spiced instead of golden rum.

GRANNYDRAGON'S POT ROAST IN PEACH JUICE

Steps:

• Set the beef roast out to climatize to room temperature, at least 30 minute
• Heat the oil in the pressure cooker, until it starts to smoke. Season the roast. Gently and carefully put the roast in to brown. Do not be in a hurry, let it brown really dark, but do not burn, this will bring out the best flavor.
• When the roast is browned nicely on both sides, throw in the onion and garlic.
• Put in enough peach juice to cover the roast.
• Put on the pressure cooker lid. When pressure begins to escape is the time to start your timer. 45 minutes should make the meat fork-tender.
• At the end of 45 minutes, remove the pressure cooker from the stove. Allow it to rest about 15 minutes. Then remove the valve, when all pressure is released, remove the lid.
• Place your roast on a platter and allow it to rest, before carving.
• Gravy:.
• While the cooked roast is resting, it is time to make the gravy.
• Make a slurry of the corn starch and cold water.
• Bring the pot liquid to the boil, stir the slurry once more and pour into the pot liquid, using a (kitchen)whip, lash it gently until it thickens, to an obedient gravy. This being a very simple step.
• Carve the meat. Serve with mashed potatoes.

GINGER MOJITO

Steps:

• Muddle ginger in base of shaker.
• Add mint and lightly muddle (just to bruise mint and release their essential oils).
• Add the next three ingredients and shake with ice and fine-strain into a glass filled with crushed ice.
• Top with ginger ale.
• Garnish with a sprig of mint.

PEACHY KEEN COBBLER

Steps:

• Preheat oven to 350°F.
• Place peaches in bowl, add 1 cup sugar. Stir and set aside for 30 minutes.
• Meanwhile, sift all dry ingredients together in another bowl.
• In separate bowl, add vanilla to milk. Stir dry ingredients into milk mixture.
• Melt butter and add to milk/flour mixture. Place peach/sugar mixture in 11"x 8" baking dish. Pour batter over top.
• Bake at 350*F. 30 minutes. Then turn up to 400*F. and bake another 15 minutes.
• Enjoy!

LEMONGRASS, KAFFIR LIME AND GINGER MOJITO

Steps:

• Syrup: place the water and raw sugar in a saucepan over a medium low heat. Stir to dissolve the sugar. Remove from the heat and add the lemongrass, ginger and kaffir lime leaves. Leave for a couple of hours or overnight before straining. The syrup will keep in a sterilised bottle for around 2 weeks.
• Mojito: place the syrup, lime and rum in a glass and muddle with a muddling stick to release all the juice from the lime. If you don't have a muddling stick you can use the end of a wooden spoon.
• Place the mint leaves in your hand and clap them together. Rub the mint leaves around the rim of the glass before popping them in the glass.
• Top with ice and sparkling water. Stir to make sure everything is well mixed, and garnish with lime wheels, a mint sprig and a lemongrass stalk.