As the summer continues its course through the calendar year, cocktails hit the peak of their demand. Cocktails are one of the best beverages to cool off with under the hot summer sun. It is not just that they are over ice. It is the combination of all the ingredients working together to wake you up and tease the senses during the hot day or night. It is not a coincidence that most well-known cocktails were invented in hot and tropical places: Mojito in Cuba, Daiquiri in Miami, Caipirinia in Brazil Piña Colada in Puerto Rico… the list goes on!
Usually around this time I start posting a series of post entitled Summer Food. But, what is summer food? What makes a great summer food plate? It has to be, simple, fresh, not heavy in oils and fats, and most importantly remind you of summer. Being in Boston the summer food time is a little late, but it is here at last, and being in Boston it is a great opportunity to get our hands on some fresh amazing fish. This time some freshly caught (or at least I want to believe freshly caught) swordfish. Served with an unusual type of pasta…
This is a very special post. For many reasons. For one thing this is the first of the 5 that will complete the 100 recipes on the blog. Very special. It is dedicated to my eternal second home the good old state of Florida. There were the South opened its arm and welcome me. A desert with character and the true meaning of soul food. Also it was created only days after a dream just died and took me back to square 1. Not the first time. But enough with emotions. Let ’s go together and see what makes this desert so special, so incredible and so surprisingly fresh.
A hot summer day there are very few things that can beat the refreshing taste of lemonade. It is not only the aroma of the lemon but also the sour and sweet that battle on your tongue for the last word. It is also the cold liquid, very often sparkling, liquid that accommodates such an event. There are many recipes for lemonade, but the one that is the most close to my heart is the one that the best cook I know used to make. That is my mom. The best lemonade period. Why? Well it is so simple! No need to make syrup boil the juice. A few simple ingredients and that’s all. Although I added a few tweaks myself, just so it can be closer to what I like the recipe is mom all over. There are no long introduction, or history about it… It is a lemonade that’s all it is. Actually to be precise I should call it citrusade. It can be done with all citruses that are unpleasant to the taste, lemons, limes, grapefruits, pergamont etc. All you need is sugar (and love, but that is not a real ingredient). So here, since the lemons are a bit of season I chose to go with limes, that are also of season but cheaper.