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Archive for the ‘Recipes’ Category

Skybar Cocktails: Passion Fruit Margarita, Lemon Spritz

Monday, September 1st, 2008

Also known in Spanish as the chinola, the passion fruit is exquisite and more than bursting with tropical flavors unlike any of its more common relatives. This drink is served at The Shore Club in chic Miami Beach for $16, but, seeing as though normal people like you and me probably won’t be strolling in The Shore Club’s bar any time soon, we’ve got you covered. Here are two of their recipes you can make at home using Agave Nectar, and Sonoma Syrup’s famous Simple Syrup.

Passion Fruit Margarita
1 ½ ounces tequila (Partido Blanco preferred)
1 ounce spring water
juice of half a passion fruit (save the shell)
¾ ounce organic agave nectar

Mix ingredients into an ice-filled shaker. Shake; strain into a cocktail glass. Fill passion fruit shell with mescal and float on top.

Lemon Spritz
½ ounce simple syrup
¼ ounce of limoncello

Mix ingredients plus 3 ounces of champagne in an ice-filled mixing glass and stir. Strain into a flute. Float grenadine on top with bar spoon. Garnish with a lemon twist.

Looking for more Miami cocktail secrets? Check out the Miami Herald Food and Living.

Tortas de Cacao

Monday, August 25th, 2008

This is a Colombian dish, sort of like little cocoa cakes. Again, notice the use of salt along with the cocoa, to bring out its full flavor!

1/2 cup butter
1 tablespoon Baking powder
1/3 cup Organic Agave Nectar
a pinch of Salt
3 Eggs
2/3 cup Milk
3/4 cup Conuco Reserve Organic Cocoa Powder
1 teaspoon Vanilla extract
1 1/2 cup Flour

Preheat oven to 375F. Beat butter until creamy. Add agave nectar and continue to beat until light and very fluffy. Add eggs one at a time, again beating well each time. Combine cocoa, flour, baking powder and salt. Mix dry ingredients then add to egg mixture. Add milk. Beat until smooth. Add vanilla and beat well.

Transfer resulting batter to greased, floured muffin tins. Each cup should be about 2/3 full. Bake 20 minutes until toothpick comes out clean. Remove from tins and cool on wire racks.

Rich Chocolate Mousse Cake

Monday, August 25th, 2008

A big, rich, cake that’s perfect to finish up that tasty beef dish you just had with a glass of red wine. Serve with an espresso so your guests don’t fall asleep from all the good food on their drive home.

4 egg whites
1/2 cup (100 g) sugar
5 oz (140 g) hazelnuts, finely ground
2 tablespoons unsweetened cocoa powder
9 oz (250 g) dark semi or bittersweet chocolate (60-70%)
4 egg yolks
1/4 cup organic agave nectar
¼ cup + 1 cup (0.6 + 2.4 dl) whipping cream

The Cake

1. Preheat oven to 350 deg F

2. Line a 9 inch (23 cm) cake tin with greaseproof or other non-stick paper and grease the tin.

3. Whisk the eggs whites until stiff and in peaks by using an electric mixer, gradually add the sugar and whisk well each time sugar has been added.

4. Mix with finely ground hazelnuts and cocoa powder.

5. Bake at 350 degrees for 15 minutes or until a wooden pick inserted in center comes out clean.

6. Cool the cake.


1. Melt finely chopped dark chocolate over hot water.

2. Beat the egg yolks with 2 oz sugar until white.

3. Heat ¼ cup whipping cream to the boiling point, and whisk in beaten egg yolks.

4. Fold in melted chocolate. The mixture will immediately thicken. Cool to approx. 100 deg F

5. Whisk 1 cup of whipping cream. Fold with the egg and chocolate mixture, one tablespoon at a time until the filling becomes soft, then the remaining part of the cream.

6. Transfer to the cake tin, and place in the refrigerator for several hours.

Makes 8 servings

If served cold the filling appears more like chocolate truffle than mousse. If you prefer a more sweet flavor of the filling you can use semisweet chocolate (40-45%) instead of the recommended type.