Mojitosconeshappyhourmeetbreakfast Recipes
THE REAL MOJITO
This is an authentic recipe for mojito. I sized the recipe for one serving, but you can adjust it accordingly and make a pitcher full. It's a very refreshing drink for hot summer days. Be careful when drinking it, however. If you make a pitcher you might be tempted to drink the whole thing yourself, and you just might find yourself talking Spanish in no time! Tonic water can be substituted instead of the soda water but the taste is different and somewhat bitter.
Provided by Brandy
Categories World Cuisine Recipes Latin American Caribbean
Time 10m
Yield 1
Number Of Ingredients 6
Steps:
- Place mint leaves and 1 lime wedge into a sturdy glass. Use a muddler to crush the mint and lime to release the mint oils and lime juice. Add 2 more lime wedges and the sugar, and muddle again to release the lime juice. Do not strain the mixture. Fill the glass almost to the top with ice. Pour the rum over the ice, and fill the glass with carbonated water. Stir, taste, and add more sugar if desired. Garnish with the remaining lime wedge.
Nutrition Facts : Calories 193.1 calories, Carbohydrate 25 g, Cholesterol 0 mg, Fat 0 g, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 10.7 mg, Sugar 25 g
MOJITO SCONES: HAPPY HOUR, MEET BREAKFAST.
I found this fabulous recipe on KAF: "While at first thought, these two flavors (sour? minty?) don't seem complementary, they actually occupy enough common ground to make a good pair. Both are refreshing, clean flavors; not at all subtle, they wake up your taste buds. Heck, they're both bright green; that should count for something! Lime and mint come together nicely in these tender scones. Since the recipe as written provides the barest hint of mint, feel free to ramp it up by brushing the scones with a bit of mint syrup after baking."
Provided by Annacia
Categories Scones
Time 36m
Yield 8 scones
Number Of Ingredients 10
Steps:
- Whisk the first 7 ingredients together in a bowl.
- Work in 1/2 cup cold butter until the mixture is unevenly crumbly.
- Add 3/4 cup cold milk and 1/2 teaspoon lime oil (if using).
- Stir just until the dough is cohesive.
- Turn the dough out onto a lightly floured surface, shape it into a rough ball, and roll or pat it into an 8″ round.
- Patting the dough into a lightly greased 8″ round cake pan is an easy way to make a nice, neat round.
- If you've patted the dough into a pan, turn the pan over and rap it sharply to drop the dough onto a lightly floured surface.
- Score it into 8 wedges.
- Brush with milk, and sprinkle with coarse white sparkling sugar, if desired.
- transfer the wedges to the sheet, separating them by about 1″ at the outer edge.
- Place the scones in the freezer for 15 minutes; this will help them rise higher.
- While the scones are chilling, preheat the oven to 400°F.
- Bake the scones until they puff up and begin to brown, 16 to 20 minutes.
- Remove them from the oven, and cool briefly on the pan before transferring to a rack.
- Serve warm, or at room temperature. Wrap any cooled leftovers airtight, and store at room temperature for several days; freeze for longer storage.
Nutrition Facts : Calories 294.2, Fat 12.7, SaturatedFat 7.9, Cholesterol 33.7, Sodium 352.2, Carbohydrate 40.2, Fiber 1.1, Sugar 9, Protein 4.9
More about "mojitosconeshappyhourmeetbreakfast recipes"
MOJITO SCONES RECIPE - KING ARTHUR BAKING
From kingarthurbaking.com
- Preheat the oven to 400°F. Lightly grease a standard scone pan, or lightly grease a baking sheet; or line with parchment. , Combine the flour, baking powder, salt, sugar, grated rind, and chopped fresh mint., Work in the butter until the mixture is unevenly crumbly., Add the lime oil., Starting with 1/2 cup, add enough milk to make the dough cohesive.
- It should be evenly moist, but not so sticky that you can't work with it., Turn the dough out onto a lightly floured surface, shape it into a rough ball, and roll or pat it into an 8" round., Using a bench knife or sharp knife, cut the round into 8 wedges, and transfer each to the prepared pan., Brush the scones with milk or cream, and sprinkle with coarse sparkling white sugar., Place the pan in the freezer for 15 minutes; this will help the scones rise higher., Bake the scones until they begin to brown, 18 to 24 minutes., Remove them from the oven, and transfer to a rack., Serve warm, or at room temperature.
- Wrap any cooled leftovers airtight, and store at room temperature for several days; freeze for longer storage.
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