A Shot Of Summer Aka Yucka Recipes

YUCCA DRINK

Steps:

• Place half the sliced lemons and limes in the bottom of a large gallon jar.
• Pack the jar almost full of ice. Put the remaining lemon and limes over the ice. Pour sugar over top.
• Fill the jar with the vodka.
• Place a lid on the jar and shake the jar to dissolve all the sugar. This could take up to an hour.
• Serve with a large ladle.

10 BEST YUCA RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a yuca recipe in 30 minutes or less!

A SHOT OF SUMMER (AKA YUCKA)

Steps:

• Roll the lemons and limes on a hard surface with the palm of your hand to make "juicing" easier.
• Cut both lemons and limes in half
• Fill mason jar to the top with ice.
• Pour in 1 bottle of vodka, this will melt the ice which is exactly what you want.
• Add two cups sugar
• Give everyone a half a lemon or lime and ask them to squeeze it into the mason jar.
• When all juice has been squeezed, fill mason jar again with ice and tighten the lid.
• Wrap the jar with a towel
• SHAKE IT! Pass the jar around shaking side to side until the jar has frosted over. This should take the most time and it would be exhausting to do yourself so get everyone involved.
• Unwrap the jar and release the lid. Pour in to small cups for shots or if you are with a close crowd drink straight from the jar.

YUCCA FLATS

Steps:

• This is best when made 8 to 10 hours ahead to let the ice melt.
• Start with a 1 gallon liquid insulated drink cooler.
• Combine all ingredients and mix well.
• Fill the cooler to the top with ice cubes.
• Shake the cooler occasionally over the next 8 to 10 hours.
• Serve over ice with the spiked cherries.
• Enjoy!

GARLIC ROASTED YUCA

Steps:

• Preheat oven to 375 degrees.
• Cut the yuca into 3 inch pieces, peel off the brown skin with a sharp paring knife and discard. Cut the yuca in half and set aside in a bowl of cold water. Fill a pot with enough cold water to cover the yuca and bring to a boil. Add the salt to the water, add the yuca to the pot and return to a boil. Cook the yuca for 15 minutes to soften. Drain and cool for several minutes before handling. With a sharp knife remove any thick fibers from the center of the yuca. Place the yuca into a vegetable roasting dish and sprinkle evenly with the cumin and the black pepper.
• Cut the bacon coarsely and place in a saucepan over medium heat. Cook the bacon until the fat has been rendered and the bacon is crisp. Remove the bacon and set aside. To the bacon fat add the olive oil and warm slowly, before adding the sliced garlic. Toast the garlic to a pale golden brown before pouring the garlic and oil over the yuca in the roasting dish. Add the cooked bacon to the yuca and, with a spoon, stir to combine evenly.
• Combine the bread crumbs with the chopped nuts and sprinkle on top of the yuca. Place the dish into the oven and roast for 25 minutes or until the top is browned and crisp.