60 Second Cocktails

I love a good cocktail. I also love one that I can whip up in a snap. I also love supporting the men and women of our armed services. As an Air Force wife the USO is a program that is near and dear to my heart. Which is why I just had to share with you a very easy way you can support our troops by simply clicking "like".BACARDI USA’s “Salute to Summer’s Best 60 Second Cocktail Program,” will be donating $1 to the USO for every new facebook fan they gain up to $100,000. That's right. For each person who "likes" the 60 Second Cocktails facebook page Bacardi will donate one dollar. How awesome is that?Very. Very. Very awesome!"In honor of the program, celebrity chef John Besh and celebrity mixologist Bryan Stowe have created an exquisite new menu of cocktails and grilled dishes that utilize the delicious flavor of Bacardi products. Besh and Stowe, both former Marines, prove that cooking and mixing cocktails can be a great way to give back this summer!"Here are a few of their 60 second cocktail recipes.  You can download a copy of  the recipe book at www.facebook.com/60secondcocktails While there be sure to "like" the page!BACARDI^® Hand-Shaken Daiquiri3 parts BACARDI Superior Rum1 part lime juice1 part simple syrup(or 2 Tbsp. Sugar)Directions: In a shaker with ice, combine ingredients.  Shake and pour into rocks glass with ice. GREY GOOSE^® Fresh Berry Lemonade1 ½ parts GREY GOOSE VodkaFresh-squeezed lemonade5 raspberries1 tsp. sugarDirections: In the bottom of a cocktail shaker, muddle raspberries with sugar.  Pour into a tall glass over ice. Top with GREY GOOSE vodka and lemonade.  Present with raspberries and a lemon.CAZADORES^® Margarita 3 parts Tequila CAZADORES Reposado2 parts premium triple sec1 part fresh lime juiceServe blended with or over ice. Garnish with a lime wedge. BACARDI^® LIMÓN™ & Iced Tea1 part BACARDI LIMÓN Flavored Rum3 parts iced teaPour over ice and garnish with a lemon wedge. DEWAR’S^® CALLAWAY^® Cocktail2 parts DEWAR’S^® 12 Blended Scotch Whiskey1 part fresh lemon juice1 part simple syrup1 part ginger aleLemon wedgeThese cocktails are sure to be a hit at your next party!

Easy Bruschetta

I whipped up a batch of delicious and savory bruschetta for lunch today and decided I had to share it. Bruschetta is wonderful when served as an appetizer or like I had it today as a main dish. It's wonderful in the summer when using either home grown or locally grown produce. I made this recipe using basil from my own plant and tomatoes I purchased at a farmer's market.

Ingredients:Roma Tomatoes 6-7Minced Garlic (2-3 cloves-more if you like it extra garlicky)Fresh Basil (6-12 fresh leaves chopped)Extra Virgin Olive Oil (2 tablespoons)Salt (to taste)Freshly ground black pepper (to taste)Baguette or crunchy cracker (I used Melba toast for this post.)

To Prepare:Chop the tomatoes and put into a bowl. Next mince garlic and add to tomatoes. I like to use a garlic press, but you can chop the garlic by hand or use a food processor. Finely chop the basil add to tomatoes and garlic. Next sprinkle over the olive oil and salt and pepper to taste. Serve chilled over baguette or similar Italian bread or crunchy hearty cracker. This recipe is delicious when served over toasted bread too!You can also add a bit of balsamic vinegar to the tomato mixture and sprinkle with freshly grated Parmesan cheese.

Natilla a la Cubana: Cuban Style Custard

Natilla is a comfort food. It has this magical way of making things all better. At least it did when I was a kid, and for the most part-it still does today. Natilla is a custard that makes for a great dessert-or if you're like me-breakfast!Cuban Natilla (Na-tee-yah)Ingredients3 ½ cups whole milk (set ½ cup of this aside)12 oz. evaporated milk1 can sweetened condensed milk6 egg yolks4 heaping tbsp Corn Starch¼ tsp sea salt4 tbsp unsalted butter1-2 tsp vanilla extract1 cinnamon stick2 inch lemon peel1 cup of Sugar (you won’t use all of it.)Ground cinnamonPreparationIn a large pot NOT on heat mix the 3 cups whole milk, evaporated milk, sweetened condensed milk, lemon peel, whole cinnamon stick, sugar, butter and salt. Set aside.Place cornstarch in a small container (I used a small measuring cup) add the cornstarch, then add the remaining ½ cup of milk. Stir briskly until all lumps are dissolved making sure to swipe the edges of your container. Next add the egg yolks to the cornstarch/milk mixture and stir until well combined.Next strain this mixture into another container. This will remove any icky hard bits of egg white that remained. Set mixture aside.Place your pot on the stove-it’s a good idea to use a burner that is smaller than your pot. Set your stove to high and heat your milk mixture until it comes to a boil, making sure to stir regularly so that the milks do not stick to the bottom of your pan.Once the milks are boiling lower the heat to medium and taste for sweetness. You want it to be sweet but not overly sweet. You can leave it as is, or sprinkle in a little bit of sugar at a time. I usually do add in about ¼ cup of sugar.Now its time to temper the cornstarch/egg mixture. Using a ladle slowly stir in about three ladles of the heated milk into the cornstarch/egg mixture.Net remove the lemon peel and you can either remove the cinnamon stick or leave it in for a bit longer at this point. (I usually leave mine in.)Now add the tempered eggs into the pot stirring constantly and in ONE direction.You will notice an almost immediate thickening off the natilla. Continue cooking until the mixture returns to a boil. Then lower the temperature and cook for three additional minutes or until the mixture completely coats your spoon stirring constantly.Remove your pot from heat.Stir in the vanilla extract. My vanilla extract is very strong so I only add in 1 tsp.Pour into a heat resistant container (ceramic or glass work best). Then cover with plastic wrap making sure that the wrap completely touches the natilla. This will prevent a thick skin from forming on your natilla.Leave at room temperature until completely cool. Then cover with a tight fitting lid and refrigerate.You can either enjoy your natilla warm or cold.When it is warm I like to pull out the cinnamon stick and lick it clean then throw it away. (That’s why I keep it in the mixture instead of removing it with the lemon rind.)When serving sprinkle with powdered cinnamon.Enjoy! Buen Provecho!With the left over egg whites I made merenguitos. I'll tell you all about those another day!