email this pageNearly every bar or restaurant we visited offered its own specialty cocktail—a creative concoction that usually starred rum. From light and icy fruit frappés served beachside to Martini-style drinks and sangria that enticed us into the pulsating city nights, we’ve rarely seen so much panache in a glass.
The food had us reeling as well. With its African and Spanish influences combined with the island’s own ingredients, the dishes were a blend of fresh and fried, spicy and cool, starchy and sweet.
To pair with our house cocktails and the upcoming outdoor season, we created three appetizers and one dessert as a tribute to the Puerto Rican cuisine that inspired us. We also came up with easy and fun ways to outfit your table. Sea shells, banana leaves, hibiscus flowers, orchids, limes, paper umbrellas and a little bit of turbinado sugar or sand are all you need to transport you and your guests to the tropics.
Grilled Shrimp Skewers with Mini Spinach Salads
Photography: Mark Boughton, Styling: Teresa Blackburn
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Look for the Jamaican jerk or Latin seasoning in the spice section of the supermarket. Serve as an appetizer or entrée.
Ingredients
Ingredients
2 tablespoons vegetable or olive oil
2 tablespoons Latin seasoning or Jamaican jerk seasoning
2 tablespoons lime juice
1 pound large shrimp (20 count), peeled and deveined, tails left on
4 cups baby spinach or watercress
1 large orange
1 small red bell pepper
1 avocado, peeled and chopped
2 green onions, sliced
¼ cup bottled balsamic vinaigrette
10 (5- to 6-inch) wooden skewers, soaked in water for 30 minutes
½ teaspoon finely shredded orange peel
3 tablespoons crumbled goat cheese
Instructions
2 tablespoons Latin seasoning or Jamaican jerk seasoning
2 tablespoons lime juice
1 pound large shrimp (20 count), peeled and deveined, tails left on
4 cups baby spinach or watercress
1 large orange
1 small red bell pepper
1 avocado, peeled and chopped
2 green onions, sliced
¼ cup bottled balsamic vinaigrette
10 (5- to 6-inch) wooden skewers, soaked in water for 30 minutes
½ teaspoon finely shredded orange peel
3 tablespoons crumbled goat cheese
1. Combine oil, seasoning, lime juice and shrimp in a heavy plastic bag. Let stand 30 minutes at room temperature (or refrigerate up to 4 hours).
2. Place spinach in a salad bowl. Peel orange with a knife so very little of the white pith remains; slice vertically and quarter slices. Add orange pieces, red bell pepper, avocado and green onions to spinach. Add vinaigrette; toss well to coat.
3. Prepare grill. Thread 2 shrimp onto each skewer. Grill 3 to 4 minutes per side, until just thoroughly cooked and opaque in color (take care not to overcook).
4. Divide spinach mixture among 10 appetizer plates. Sprinkle with orange peel and goat cheese. Top each with 1 shrimp skewer. Drizzle with a little more vinaigrette, if desired. Serves 10.
Recipe by Lisa Holderness and Wini Moranville. Relish Entertaining, "Sizzling Summer Cocktail Party," June 2008.
Nutritional Information
2. Place spinach in a salad bowl. Peel orange with a knife so very little of the white pith remains; slice vertically and quarter slices. Add orange pieces, red bell pepper, avocado and green onions to spinach. Add vinaigrette; toss well to coat.
3. Prepare grill. Thread 2 shrimp onto each skewer. Grill 3 to 4 minutes per side, until just thoroughly cooked and opaque in color (take care not to overcook).
4. Divide spinach mixture among 10 appetizer plates. Sprinkle with orange peel and goat cheese. Top each with 1 shrimp skewer. Drizzle with a little more vinaigrette, if desired. Serves 10.
Recipe by Lisa Holderness and Wini Moranville. Relish Entertaining, "Sizzling Summer Cocktail Party," June 2008.
Per serving: 130 calories, 10g fat, 30mg chol., 6g prot., 7g carbs., 2g fiber, 310mg sodium.
Omelet Nachos with Black Bean and Corn Salsa
Photography: Mark Boughton, Styling: Teresa Blackburn
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Here’s a new take on nachos that uses black bean salsa, strips of scrambled eggs and feta cheese in place of the refried beans and queso sauce.
Ingredients
Ingredients
Salsa:
½ cup black beans, drained and rinsed
1 avocado, pitted, peeled and chopped
½ cup fresh corn kernels
2 tablespoons finely chopped cilantro
1 tablespoon lime juice
¼ teaspoon cumin seeds
Nachos:
4 eggs
1 tablespoon water
¼ teaspoon salt
Coarsely ground black pepper
1 teaspoon butter or cooking oil
6 ounces tortilla chips,about 4 cups
¼ cup crumbled feta cheese
Instructions
½ cup black beans, drained and rinsed
1 avocado, pitted, peeled and chopped
½ cup fresh corn kernels
2 tablespoons finely chopped cilantro
1 tablespoon lime juice
¼ teaspoon cumin seeds
Nachos:
4 eggs
1 tablespoon water
¼ teaspoon salt
Coarsely ground black pepper
1 teaspoon butter or cooking oil
6 ounces tortilla chips,about 4 cups
¼ cup crumbled feta cheese
1. To prepare salsa, combine beans, avocado, corn, cilantro, lime juice and cumin seeds. Mix well.
2. To prepare nachos, place eggs, water, salt and pepper in a small bowl; whisk to combine. Heat a 12-inch nonstick skillet over medium-low heat. Add butter. When butter melts, add egg mixture. Stir gently but continuously until small pieces of cooked egg are surrounded by liquid egg. Stop stirring and cook just until egg is set but still shiny. Remove from heat. Slide egg onto cutting board and cut into shards, about 1/8-inch-by-2 inches long.
3. Place tortilla chips on a large platter. Sprinkle egg strips over tortilla chips. Spoon salsa on top. Sprinkle with feta; serve immediately. Serves 12.
Recipe by Lisa Holderness and Wini Moranville. Relish Entertaining, "Sizzling Summer Cocktail Party," June 2008.
Nutritional Information
2. To prepare nachos, place eggs, water, salt and pepper in a small bowl; whisk to combine. Heat a 12-inch nonstick skillet over medium-low heat. Add butter. When butter melts, add egg mixture. Stir gently but continuously until small pieces of cooked egg are surrounded by liquid egg. Stop stirring and cook just until egg is set but still shiny. Remove from heat. Slide egg onto cutting board and cut into shards, about 1/8-inch-by-2 inches long.
3. Place tortilla chips on a large platter. Sprinkle egg strips over tortilla chips. Spoon salsa on top. Sprinkle with feta; serve immediately. Serves 12.
Recipe by Lisa Holderness and Wini Moranville. Relish Entertaining, "Sizzling Summer Cocktail Party," June 2008.
Per serving: 150 calories, 10g fat, 75mg chol., 5g prot., 13g carbs., 3g fiber, 250mg sodium.
Plantain and Pineapple Sundaes
Photography: Mark Boughton, Styling: Teresa Blackburn
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While it may seem odd, the savory flavorings here—cumin, jalapeño and green onions—add just the right exotic touch to these sweet sundaes. Plantains look like very large bananas but are much more starchy and need to be cooked. Use well-spotted, but not black, plantains. If they’re too green (unripe), they will not peel easily.
Ingredients
Ingredients
¼ teaspoon salt
½ teaspoon ground cumin
¼ teaspoon ground cinnamon
1 medium-ripe large plantain, peeled and cut diagonally into 1/4-inch-thick slices
3 tablespoons butter
1 cup fresh pineapple, cut into bite-size chunks
6 tablespoons brown sugar
6 tablespoons red wine vinegar
2 green onions, thinly sliced
1 small jalapeño pepper, seeded and finely chopped
3 cups vanilla ice cream
Instructions
½ teaspoon ground cumin
¼ teaspoon ground cinnamon
1 medium-ripe large plantain, peeled and cut diagonally into 1/4-inch-thick slices
3 tablespoons butter
1 cup fresh pineapple, cut into bite-size chunks
6 tablespoons brown sugar
6 tablespoons red wine vinegar
2 green onions, thinly sliced
1 small jalapeño pepper, seeded and finely chopped
3 cups vanilla ice cream
1. Combine salt, cumin and cinnamon. Sprinkle on one side of plantain slices. Heat butter in a large skillet over medium heat. Add plantains, spice side down; cook until golden and slightly softened, 2 to 3 minutes per side. Stir in pineapple, brown sugar and vinegar. Cook until thoroughly heated, 1 to 2 minutes. Stir in green onions and jalapeño; remove from heat.
2. Place ice cream into 6 serving dishes. Spoon fruit and sauce over ice cream. Serves 6.
Recipe by Lisa Holderness and Wini Moranville. Relish Entertaining, "Sizzling Summer Cocktail Party," June 2008.
Nutritional Information
2. Place ice cream into 6 serving dishes. Spoon fruit and sauce over ice cream. Serves 6.
Recipe by Lisa Holderness and Wini Moranville. Relish Entertaining, "Sizzling Summer Cocktail Party," June 2008.
Per serving: 280 calories, 13g fat, 45mg chol., 3g prot., 40g carbs., 2g fiber, 190mg sodium.
Summer Rum Slushes
Photography: Mark Boughton, Styling: Teresa Blackburn
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Rum is the beverage of Puerto Rico and is often mixed with fruit to create tasty blender drinks. This one uses a new flavored rum that’s just right for patio season.
Ingredients
Ingredients
6 ounces peach-flavored rum
4 ounces canned frozen limeade concentrate, undiluted
½ cup pineapple juice
4 to 5 medium strawberries, hulled
2 cups ice
Strawberry slices (optional)
Instructions
4 ounces canned frozen limeade concentrate, undiluted
½ cup pineapple juice
4 to 5 medium strawberries, hulled
2 cups ice
Strawberry slices (optional)
1. Combine rum, limeade, pineapple juice and strawberries in a blender. With the blender running, add ice cubes, several at a time, through the lid. Blend until slushy. Pour into glasses and garnish with fruit, if using. Serves 6.
Recipe by Lisa Holderness and Wini Moranville. Relish Entertaining, "Sizzling Summer Cocktail Party," June 2008.
Nutritional Information
Recipe by Lisa Holderness and Wini Moranville. Relish Entertaining, "Sizzling Summer Cocktail Party," June 2008.
Per serving: 140 calories, 0g fat, 0mg chol., 0g prot., 19g carbs., 0g fiber, 1mg sodium.
Melon Rum Punch
Photography: Mark Boughton, Styling: Teresa Blackburn
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Flavored rums have hit the market in recent years, making island-style rum punches better than ever. This one contrasts fresh tropical-fruit flavors with zippy citrus and bitters for pure refreshment—with a kick, of course.
Ingredients
Ingredients
3 cups guava nectar
3 cups pineapple juice
1½ cups melon-flavored rum
¼ cup grenadine
¾ cup fresh lime juice
2 teaspoons Angostura bitters
Orange or lime slices
Watermelon chunks or balls
Maraschino cherries
Instructions
3 cups pineapple juice
1½ cups melon-flavored rum
¼ cup grenadine
¾ cup fresh lime juice
2 teaspoons Angostura bitters
Orange or lime slices
Watermelon chunks or balls
Maraschino cherries
1. Combine guava nectar, pineapple juice, rum, grenadine, lime juice and bitters in a large pitcher. Chill. Just before serving, add orange or lime slices, watermelon and cherries to pitcher. Serve over ice. Serves 8.
Recipe by Lisa Holderness and Wini Moranville. Relish Entertaining, "Sizzling Summer Cocktail Party," June 2008.
Nutritional Information
Recipe by Lisa Holderness and Wini Moranville. Relish Entertaining, "Sizzling Summer Cocktail Party," June 2008.
Per serving: 250 calories, 0g fat, 0mg chol., 0g prot., 39g carbs., 1g fiber, 10mg sodium.
Lime Refresher
Mark Boughton Photography; styling by Teresa Blackburn
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Every party needs a colorful nonalcoholic drink that makes nonimbibers feel included in the fun. Inspired by the Bacardi Cocktail (a daiquiri with grenadine), this one has all the refreshment of that classic drink—without the rum.
Ingredients
Ingredients
2 tablespoons lime juice
2 teaspoons grenadine
1 teaspoon sugar
¼ teaspoon vanilla extract
Ice cubes
½ cup club soda
Mint leaves for garnish
Instructions
2 teaspoons grenadine
1 teaspoon sugar
¼ teaspoon vanilla extract
Ice cubes
½ cup club soda
Mint leaves for garnish
1. For each serving, combine lime juice, grenadine, sugar and vanilla in a small glass. Stir to partially dissolve sugar. Fill glass with ice; pour in club soda. Stir, garnish with mint, and serve immediately. Serves 1.
Recipe by Lisa Holderness and Wini Moranville. Relish Entertaining, "Sizzling Summer Cocktail Party," June 2008.
Nutritional Information
Recipe by Lisa Holderness and Wini Moranville. Relish Entertaining, "Sizzling Summer Cocktail Party," June 2008.
Per serving: 60 calories, 0g fat, 0mg chol., 0g prot., 15g carbs., 0g fiber, 30mg sodium.
Meatballs in Sofrito Sauce
Photography: Mark Boughton, Styling: Teresa Blackburn
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Sofrito is a rich sautéed mixture of onion, peppers and garlic that makes a great tomato sauce. It is used in many Puerto Rican dishes. Use a lean ground beef, but not the leanest, so that the meatballs will be tender.
Ingredients
Sofrito Sauce:
2 tablespoons vegetable oil
1 cup chopped onion
1 cup chopped red or green bell pepper
2 garlic cloves, minced
1 (14-ounce) can diced tomatoes, undrained
1/2 cup water
1/3 cup cilantro sprigs
1/2 teaspoon salt
Coarsely ground black pepper
Meatballs:
1 pound lean ground beef
1/3 cup chopped pimiento-stuffed green olives
1 egg, lightly beaten
3 tablespoons dried breadcrumbs
2 garlic cloves, minced
1/2 teaspoon dried oregano
1/2 teaspoon salt
Coarsely ground black pepper
2 tablespoons vegetable oil
Lime-Cilantro Gremolata:
1 lime
1 tablespoon minced fresh cilantro
2 garlic cloves, minced
Instructions
2 tablespoons vegetable oil
1 cup chopped onion
1 cup chopped red or green bell pepper
2 garlic cloves, minced
1 (14-ounce) can diced tomatoes, undrained
1/2 cup water
1/3 cup cilantro sprigs
1/2 teaspoon salt
Coarsely ground black pepper
Meatballs:
1 pound lean ground beef
1/3 cup chopped pimiento-stuffed green olives
1 egg, lightly beaten
3 tablespoons dried breadcrumbs
2 garlic cloves, minced
1/2 teaspoon dried oregano
1/2 teaspoon salt
Coarsely ground black pepper
2 tablespoons vegetable oil
Lime-Cilantro Gremolata:
1 lime
1 tablespoon minced fresh cilantro
2 garlic cloves, minced
1. To prepare sofrito sauce, heat oil in a medium saucepan over medium-high heat. Add onion, pepper and garlic; sauté 10 minutes or until tender.
2. Place onion mixture and remaining sauce ingredients in blender or food processor; process until smooth. Set aside.
3. To prepare meatballs, combine beef and next 7 ingredients (beef through black pepper) in a medium bowl; shape mixture into 30 (1-inch) meatballs. Heat oil in a large nonstick skillet over medium heat. Add meatballs; cook until brown on all sides, about 6 minutes. Drain well; return to pan.
4. Add sofrito sauce; bring to boil. Cover, reduce heat, and simmer 10 minutes. Uncover and cook until meatballs are done and sauce thickens, about 5 minutes, stirring occasionally. Spoon into a serving bowl or individual shot glasses.
5. To prepare gremolata, grate rind from lime, reserving lime for another use. Combine lime rind, cilantro and garlic in a small bowl. Sprinkle over meatballs. Serves 10.
Recipe by Lisa Holderness and Wini Moranville. Relish Entertaining, "Sizzling Summer Cocktail Party," June 2008.
Nutritional Information
2. Place onion mixture and remaining sauce ingredients in blender or food processor; process until smooth. Set aside.
3. To prepare meatballs, combine beef and next 7 ingredients (beef through black pepper) in a medium bowl; shape mixture into 30 (1-inch) meatballs. Heat oil in a large nonstick skillet over medium heat. Add meatballs; cook until brown on all sides, about 6 minutes. Drain well; return to pan.
4. Add sofrito sauce; bring to boil. Cover, reduce heat, and simmer 10 minutes. Uncover and cook until meatballs are done and sauce thickens, about 5 minutes, stirring occasionally. Spoon into a serving bowl or individual shot glasses.
5. To prepare gremolata, grate rind from lime, reserving lime for another use. Combine lime rind, cilantro and garlic in a small bowl. Sprinkle over meatballs. Serves 10.
Recipe by Lisa Holderness and Wini Moranville. Relish Entertaining, "Sizzling Summer Cocktail Party," June 2008.
Per (3-meatball) serving: 120 calories, 8g fat, 40mg chol., 8g prot., 5g carbs., 1g fiber, 410mg sodium.
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