Diva: Tiffany
Drinks: Tiffany
Muay Thai (superfoods: coconut and ginger)
2 thin jalapeno slices
2 basil sprigs
2 oz Bombay Sapphire gin
¾ oz fresh lime juice
½ oz cream of coconut
½ oz ginger syrup* ( ¼ c chopped ginger, 1 pt. water, 2 c sugar) + sparkling water
Muddle 1 jalapeno slice and 1 basil sprig in a mixing glass. Add remaining ingredients, fill with ice, and shake vigorously. Strain into an ice-filled glass. Garnish with the remaining jalapeno slice and basil sprig. Add sparkling water as needed to cut down on sweetness from drink.
ginger syrup: Add chopped ginger to water and boil. Add sugar and bring back to a boil. Reduce heat and simmer for 30 minutes. Strain and refrigerate.
From Southwest Airlines Spirit magazine
sparkling water, coconut water, and wine
Appetizer:
Soup:
Salad:
Side: Colleen
Quinoa Salad
2 c quinoa - cooked per package directions
1 english cucumber, peeled and diced
1 5 oz jar kalamata olives, sliced
1 orange, yellow or red bell pepper, diced
8 oz feta, cubed
1 pint cherry tomatoes, halved
¾ c lemon juice
½ c olive oil
salt and pepper to taste
Cook quinoa and let cool. Mix in cucumber, olives, peppers, feta and tomatoes. Mix lemon juice, oil and salt and pepper in small bowl. Add to salad and toss. Serve chilled.
Entree:
Cedar plank Salmon with a Soy Star Anise Reduction Sauce; Served over Tamari-Almond Crusted Edamame Cakes
Soy Star-Anise Reduction Sauce
½ c soy sauce
½ c dry sherry
¼ c mirin
1 T fresh grated ginger
2 T fresh squeezed lime juice
2 T honey
2 star anise pods
Combine all the ingredients in a small saucepan and simmer for 20 minutes on medium heat until reduced.
Tamarind Almond Crusted Edamame Cakes
2 packages frozen shelled edamame
3 eggs
2 T bread crumbs
1 T chopped tarragon
¾ c tamarind almonds
1 T fresh squeezed lemon
salt and pepper
Bring a pot of salted water to boil and cook edamame for 5 minutes. Drain and transfer to food prcoessor. Pulse until coarsely chopped.
Dessert:
