Summer Celebrations 2016

south of
the border
with Jalapeño Muenster
3 tbsp fresh lime juice
1/4 cup olive oil
1/2 tsp salt
1-2 dashes hot pepper sauce
1 can black beans,
rinsed and drained
2 cups corn, cooked and
cut off cob
1 avocado, peeled,
pitted and diced
1/2 green bell pepper,
diced
1/4 red bell pepper, diced
2 tomatoes, chopped
1/4 cup sweet onion, diced
1/2 cup Bothwell Jalapeño
Muenster, shredded
1/2 cup fresh cilantro,
chopped
Place lime juice, olive oil, salt, and pepper sauce in a small jar.
Cover with lid and shake until ingredients are well mixed.
In a salad bowl, combine beans, corn, avocado, peppers, tomatoes,
onions, cheese, and cilantro. Shake dressing, and pour it over
the salad. Mix well and serve.
with lime cream dip
1/2 cup dark rum
1/2 cup packed brown sugar
1 tsp ground cinnamon
1 pineapple, cored and
cut into rings
cooking spray
Lime Cream Dip
1/2 cup sour cream
1/2 cup Woolwich Lemon Lime Goat Cheese
2 tbsp sugar
2 tsp lime zest, freshly grated
1 tbsp fresh lime juice
Mix rum, brown sugar and cinnamon together.
Place the pineapple rings in a low flat dish and pour
the rum mixture over them. Toss to coat, then let soak
for at least 15 minutes, flipping the pineapple once.
Lightly grease the grill with cooking spray, and heat to
medium high. Place the pineapple slices on the grill
in one layer, and cook for 1-2 minutes per side until
browned and grill marks appear. Transfer to a serving
plate, and cut in bite size pieces. Serve with Lime
Cream Dip and toothpicks.
Lime Cream Dip
Stir together all ingredients. Cover; refrigerate at least
30 minutes.
2 oz spiced dark rum
5 oz Old Tyme Ginger Beer
3 lime wedges
ice cubes
Add rum to a glass filled with ice. Squeeze the juice from
two of the lime wedges into the glass. Top with ginger beer
and garnish with the remaining lime wedge.
Traditional French
Sponge Cakes
30
31