Recipes
Mainer’s Banana - bring the taste of the USVI to northern climates!
Combine into a cocktail shaker and shake:
·
2 oz. Banana Liquor
·
1 oz. Light Rum
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4 oz. pineapple juice
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1 oz. cream of coconut
·
1 oz. orange juice
Fill your favorite glass with ice and pour in rum concocktion.
·
Splash of Grenadine on top (to look like a Maine sunset)
Garnish with your favorite fruits to nibble on.
Snorkling Waffles - Share often with someone who loves waffles as much as you do. (Bonus tip: use a heart shaped waffle iron)
Ingredients:
·
2 cups all-purpose flour
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2 tablespoons sugar
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1 tablespoon baking powder
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1/2 teaspoon salt
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2 large eggs
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1 3/4 cups milk (whole or 2% for best texture)
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1/2 cup unsalted butter, melted and cooled slightly
·
2 teaspoons vanilla extract (or more, for extra vanilla flavor)
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1/2 teaspoon vanilla bean paste
·
Cooking spray or extra melted butter for the waffle iron
The How to:
1
Preheat Your Waffle Iron: Preheat the waffle iron according to the manufacturer’s instructions. (The hotter the better)
2
Mix the Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3
Combine All the Wet Ingredients: In a separate bowl, whisk together the eggs, milk, melted butter, vanilla extract, and vanilla bean paste (if using, but I recommend!).
4
Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix; a few lumps are okay.
5
Cook the Waffles: Lightly grease the waffle iron with cooking spray or a brush of melted butter. Pour the batter onto the hot waffle iron, using about 1/2 to 3/4 cup of batter per waffle (depending on the size of your waffle iron). Spread the batter to the edges if needed.
6
Close and Cook: Close the waffle iron and cook according to the manufacturer’s instructions, usually about 4-5 minutes, until the waffles are golden brown and crisp.
7
Carefully remove the waffles and serve immediately with your favorite Mango or real Maine maple syrup and/or extra butter!
8
Enjoy with your favorite pairing like a Mango Mimosa
Mango Mimosa - Island Yum!
Ingredients:
·
1 cup or mango nectar (I use Goya in a carton)
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1 bottle (750ml) of chilled Prosecco works well
·
1/2 cup fresh mango, diced (optional, for garnish)
·
1 tablespoon lime juice (for a citrusy twist!)
·
Mango slices or mint leaves for garnish
How to:
1
Chill All Your Ingredients: Make sure both the mango juice and champagne are well chilled before making the mimosas.
2
Pour the Mango Juice: Fill each champagne flute about halfway with mango juice. If you’re using lime juice, add a splash to each glass now.
3
Add Prosecco: Slowly top off each glass with champagne or sparkling wine. Pour gently to preserve the bubbles.
4
Garnish: For added flair, drop a few pieces of diced fresh mango into each glass. Garnish with a slice of mango on the rim or a sprig of mint.
5
Serve ts right away while they’re still bubbly, cool and refreshing.
Mango Syrup - For your favorite retired swimmer to wipe gently off your lips.
Ingredients:
·
1 cup fresh mango, peeled and diced (about 1 large mango)
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1 cup sugar
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1 cup water
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1 tablespoon lemon juice
How to:
1
Peel and dice the mango into small pieces. You should have about 1 cup of diced mango.
2
Combine All the Ingredients in a Saucepan: In a medium saucepan, combine the diced mango, sugar, and water.
3
Cook the Syrup: Over medium heat and bring the mixture to a boil, stirring occasionally to dissolve the sugar.
4
Simmer: Once it reaches a boil, reduce the heat to low and let the mixture simmer for about 10-15 minutes, The mango will become very soft and the syrup is thickened slightly.
5
Mash the Mango: Use a spoon or a potato masher to gently mash the mango pieces while they cook, This will release more flavor into the syrup.
6
Strain the Syrup: Remove the saucepan from heat and let it cool slightly. Strain the syrup through a fine-mesh sieve or cheesecloth into a bowl or jar, pressing the solids to extract as much liquid as possible. Discard the mango pulp or save it for another use, like a smoothie.
7
Store the mango syrup in the refrigerator for up to 2 weeks.