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Fiesta Frozen Shirley Temple with Cherry Popsicle

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+ Fiesta Frozen Shirley Temple +

frozen-shirley-temple-from-whipperberry

There is a fun new food trend these days that I just love. Creating a drink using a popsicle as one of the elements of the drink, so whimsical and fun! I decided for the fiesta I was to make my version of a Shirley Temple using this fun food trend idea. Since cherries are in season now, I thought it would be perfect. I made a simple syrup and blending that with a bunch of pitted cherries, added a little almond extract and then froze it in my Zoku. You can use a traditional popsicle mold if you don’t have a Zoku. I think it’s actually pretty fun to have your guests make their own popsicles and then add them to their drinks in just 7 minutes. It’s kind of a fun way to start off your party!

Cherry-Popsicles-from-WhipperBerry

Then all you do is add your cherry popsicle to a cup of either seltzer water, I used Coconut La Croix water, or you could use ginger ale or your favorite lemon-lime soda. Either way this is a super tasty treat to start off any party!

Cherry Popsicles
 
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Take your Shirley Temple to a whole new level with this fun cherry pop recipe.
Author:
Recipe type: Drinks / Dessert
Cuisine: American
Ingredients
  • 1 cup water
  • 1 cup sugar
  • 2 cups pitted cherries - fresh or frozen
  • 1 tsp almond extract
Instructions
  1. Add water and sugar to a small sauce pan and over medium high heat dissolve the sugar to make a simple syrup.
  2. Once the sugar has dissolved into the water remove from heat and cool.
  3. Clean and pit your cherries and add to a blender jar.
  4. Pour in cooled simple syrup and blend until you have a nice puree.
  5. Pour into popsicle molds and freeze for at least 4 hours or 7 minutes if you have a Zoku.
  6. Enjoy the popsicle as is or create a frozen Shirley Temple by placing your popsicle into a cup with seltzer water, ginger ale or lemon-lime soda. Enjoy!

Fiesta Summer Salad

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+ This Fiesta Summer Salad is inspired by Marcela Valladolid from The Food Network +

fiesta-summer-salad

This salad BLEW MY MIND… It’s simply amazing! It is seriously a flavor explosion in your mouth. It was inspired by Marcela Valladolid from the Food Networks show Mexican Made Easy. I took her recipe and then went a step further and turned it into a Mexican version of Panzanella Salad which is a bread salad. I added some spiced croutons and it was lovely! Here’s the recipe for the salad and you can find the recipe for the spicy croutons HERE…

Fiesta Summer Salad
 
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This salad is like a flavor explosion, your friends will be blown away!
Author:
Recipe type: salad
Cuisine: Mexican
Serves: 6-8
Ingredients
  • 2 teaspoons cumin seeds
  • 2 teaspoons coriander seeds
  • 1 dried chili de arbol or ½ teaspoon chili flakes
  • ¼ cup pine nuts
  • ½ cup extra virgin olive oil
  • ¼ cup balsamic vinegar
  • salt & pepper
  • ¾ cup pitted and halved kalamatta olives
  • ¾ cup green olives sliced
  • 2 cups grape or cherry tomatoes - halved
  • ½ cup of queso fresco or mild feta
  • 2 cups of spicy croutons
Instructions
  1. In a dry skillet over medium high heat, toast your cumin and coriander seeds and pine nuts until the nuts slightly brown. This will take about 2 minutes. Toss and stir the seeds and nuts to avoid them burning.
  2. Once they are finished toasting, add them to a small jar with the extra virgin olive oil, balsamic vinegar along with the salt and pepper. Store in the fridge for at least 30 minutes for the flavors to marry.
  3. For the salad, clean and cut your tomatoes and add to a large bowl. Add olives, croutons and cheese to the bowl and top with dressing

Creamy Avocado Gazpacho with Spicy Croutons

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+ Creamy Avocado Gazpacho with Spicy Croutons inspired by Tori Richie from Appetite for Adventure on The Food Network +

creamy-avacado-gazpacho-from-WhipperBerry

There is nothing better on a hot summer day than a cool, refreshing gazpacho! What is gazpacho? It’s a cold soup that is typically made with pureed vegetables or even fruit. It is fresh, clean and so delicious! Here is my take on Tori Richie’s Avocado Gazpacho recipe…

Creamy Avocado Gazpacho with Spicy Croutons
 
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A creamy and light cold soup that your friends and family will love!
Author:
Recipe type: soup
Cuisine: Mexican
Serves: 4-6
Ingredients
  • 2 large cucumbers - peeled & seeded
  • 3 avocados
  • 2 limes - juiced
  • ½ cup vegetable stock
  • 1 small jalapeño - seeded and chopped
  • 3 green onions - white and green
  • ½ teaspoon salt
  • ½ teaspoon cumin
  • ¼ teaspoon chili powder
  • ¼ teaspoon pepper
  • olive oil
  • 4-5 grape tomatoes - diced
  • ¼ cup queso fresco - crumbled
  • 4 large slices of crusty bread or pumpernickel bread
  • ½ stick of butter
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon mexican oregano
  • 1 teaspoon kosher salt
Instructions
  1. Clean and prep all your veggies and roughly chop each one. Add the cucumber, avocado, lime juice, vegetable stock, jalapeño, green onion, salt, cumin, chili powder and pepper to the jar of a blender. Blend until pureed. If the mixture is too thick, you can add more vegetable stock until you reach your desired consistency.
  2. Chill in the refrigerator for a least 30 minutes.
  3. For the spicy croutons... Cut bread into small bite sized pieces. Place in a 450˚ oven for 10 minutes.
  4. Melt butter and add chili powder, cumin, crushed Mexican oregano and salt.
  5. Remove croutons from oven and drizzle with butter mixture and toss to coat.
  6. Put croutons back into the oven for an additional 5 minutes.
  7. Remove from oven and let cool.
  8. When you are ready to serve the gazpacho, place the soup in small bowls, drizzle with a little extra virgin olive oil and top with spicy croutons, diced tomatoes and crumbled queso fresco.

Fiesta Scallop and Shrimp Cocktail

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+ Fiesta Scallop and Shrimp Cocktail recipe inspired by Marcela Valladolid from The Food Network’s Mexican Made Easy +

whipperberry-spicy-shrimp-and-scallop-cocktail

This is a fun new take on your basic shrimp cocktail and it’s super easy to make. The recipe was inspired by one of my favorite Food Network Chef’s Marcela Valladolid from  The Kitchen and Mexican Made Easy Fame.  I of course had to put a little WhipperBerry spin on it. Instead of poaching the scallops, I actually pan seared my scallops and then chilled them. It added a little more depth to the flavor of the scallop and I love it. Also, rather than starting from scratch with my cocktail sauce, I use a commercially prepared cocktail sauce as my base and then doctored it with some of Marcela’s ingredients. Here’s the recipe…

Fiesta Scallop and Shrimp Cocktail
 
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Surprise your guests with this fun and spicy to take on the classic shrimp cocktail!
Author:
Recipe type: Appetizer
Cuisine: American
Serves: 4
Ingredients
  • 1 lb. cooked shrimp (peeled, deveined, tail off)
  • 8 large sea scallops
  • 3 cups cocktail sauce
  • 1 large lime (juiced)
  • ½ of a serrano chili (finely diced)
  • ¼ teaspoon of Tabasco Soy Sauce
  • 2 tablespoons of olive oil
  • salt and pepper
Instructions
  1. In a large bowl or large canning jar, mix your cocktail sauce, lime juice, serrano chili, and spicy Tabasco soy sauce. Mix well, cover and let chill in the refrigerator for a least 30 minutes.
  2. Prepare scallops by rinsing gently with cold water, removing the "foot" a little flap that you will find on the side of the scallop. Just pull it off and discard. Completely dry the scallops and set on paper towel to absorb any moisture.
  3. In a skillet, add olive oil and set over high heat. Once the pan it hot, add the scallops and turn down the heat to medium high.
  4. Let the scallop cook for 2 minutes or until seared (brown) on one side and then flip over to sear the other side for another 2 minutes. Remove from the pan. Let cool and then store in an air tight container with a paper towel at the bottom, in the refrigerator until chilled and ready to use.
  5. When ready to serve, cut the scallops in half and place in a medium sized bowl. Add the shrimp making sure they are rinsed, dried and tail removed, into the bowl. Cover with cocktail sauce and combine. Place in serving cups with a small stock of celery to garnish.