Memorial Day weekend is here, and with it comes the brightest and boldest of seasons. There’s something about the sunshine this time of year that makes colors more saturated and alive. I want to absorb that feeling; to eat it and drink it. So I set out to capture the season’s vivacity in two new recipes.
To stay grounded in the season, I took two warm-weather staples – chips and cheese dip and Mojitos – and recast them with vibrant ingredients. First, the appetizer.
Seed Crackers with Goat Cheese, Apricot Thyme Jam and Pomegranate Seeds
This is almost too easy to call a recipe! But it’s so good that I just had to share. 😉
- 30+ seed crackers (I like Mary’s Gone Crackers brand)
- 1 log goat cheese
- 1 jar apricot jam
- 1 t fresh, minced thyme
- Pomegranate seeds
- Spread goat cheese on crackers, followed by a dollop of jam.
- Sprinkle minced thyme.
- Top with 3-4 pomegranate seeds.
For a refreshing Summer drink, I looked to the Mojito. There are myriad fruit Mojito recipes out there, but the bright, sunny taste of mango fit my definition of “summer in a drink” best. I tried a few variations, and ended up with a simplified version that can be whipped up relatively quickly in a pinch. Just remember to keep extra simple syrup and mangoes on hand!
Simple Mango Mojito
- 2.5 oz of white rum (mango rum would be even better!)
- Juice from 1/2 a lime
- 1 oz of simple syrup (or to taste)
- 6 mint leaves
- Soda water
- 1/4 a mango, cubed
- Ice cubes
- Muddle mint leaves with 2-3 mango cubes.
- Shake rum, syrup and soda water and ice cubes in a shaker.
- In an empty glass, add mint leaves and non-muddled mango cubes (Note: you may also freeze the mango cubes to act as ice cubes. Freezing them also ensures you always have some on hand!)
- Pour rum mixture over fruit.
- Garnish with a lime wedge and extra mint leaves, if desired.
Hope you enjoy these little tastes of sunshine as much as I did. Happy Summer – and cheers!