Mojitomadness Recipes

THE REAL MOJITO

The Real Mojito image

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

Ingredients

10 fresh mint leaves
½ lime, cut into 4 wedges
2 tablespoons white sugar, or to taste
1 cup ice cubes
1 ½ fluid ounces white rum
½ cup club soda

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 MADNESS

Mojito Madness image

Make and share this Mojito Madness recipe from Food.com.

Provided by AtleasttheBcancook

Categories Beverages

Time 5m

Yield 1 serving(s)

Number Of Ingredients 5

Ingredients

6 ounces diet lemon-lime soda
12 mint leaves
1/2 lime, cut into slices
1 1/2 ounces rum
5 -8 ice cubes

Steps:

Muddle the mint and lime in a glass.
Add the soda and rum, stir well.
Add ice and enjoy.

Nutrition Facts : Calories 108.5, Fat 0.1, Sodium 10.2, Carbohydrate 3.9, Fiber 1, Sugar 0.6, Protein 0.5

MARVELOUS MAGICAL MUSHROOM MADNESS

Marvelous Magical Mushroom Madness image

These are my attempt to replicate the mushrooms served at steakhouses. They are a wonderful make-ahead accompaniment to serve with steak, pork, fish, or even eggs. If you do not have herbs de province, substitute a salt-free blend with thyme in it. Use red or white wine based on what you are serving with the meal. Use beef, vegetable, or chicken stock. This sounds more complicated than it is. If my husband is around, this serves one--him.

Provided by gourmetmomma

Categories Sauces

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 8

Ingredients

1 lb fresh button mushroom, cleaned
2 tablespoons butter
1 tablespoon olive oil
1 teaspoon herbs, de province
1/4 teaspoon kosher salt or 1/4 teaspoon sea salt
1/8 teaspoon black pepper
1/4 cup wine
1/4 cup broth or 1/4 cup stock

Steps:

Clean and de-stem the mushrooms. You can leave them whole or slice them depending on size.
In a medium saucepan (one with curved sides works best), combine the mushrooms, olive oil, butter, herbs, salt, and pepper. Turn the heat up to high.
The mushrooms will loose a LOT of water. Keep the mushrooms out of the liquid as best you can and let the water boil off. This takes about 5 minutes.
Now, leaving the heat on medium high to high, sauté the mushrooms in the remaining liquid (butter, oil, and mushroom goodness). Sauté for 3 to 5 minutes until the mushrooms are golden and almost crispy.
Using a slotted spoon, remove the mushrooms to a small work bowl or serving bowl. Cover with foil.
Add the wine and the stock to the pan and scrape all the brown goodness off the pan. (You are deglazing the pan).
Bring the liquid to a vigorous boil and cook, uncovered on high. Time will depend on your pot and your stove. For the first few minutes, it is just a rapid boil and doesn't need stirring. But then -- magic.
When the liquid has reduced by at least half, the bubbles will change in sound and appearance. Instead of a boiling liquid, it sounds and looks more like frying. At this point you need to stir and scrape. Continue cooking for a minute more.
Recombine the mushrooms and the sauce. Taste. Adjust final seasonings with additional salt, pepper, and herbs as needed.
Note: for a shinier sauce, add about 1 tablespoon (cut into small pieces and added slowly) of unsalted butter to the finished sauce and allow it to melt inches.

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