Strawberry Mule Drink – Inspired from attending the Taste of Iceland in Boston

Icelandic vodka, strawberries and ginger typical Scandinavian ingredients and perfect to make a summer cocktail. My mother and I were introduced to the strawberry Mule while attending the Taste of Iceland in Boston. We knew that we would have to make this drink this drink as one of our summer time drinks going forward. 

 
Below are the ingredients to the Strawberry Mule drink. 

ngredients:
2 oz vodka
1 oz lime juice from 4 sweet limes
3-4 strawberries sliced
ginger ale

Directions:

In a glass, put the strawberries and lime juice in it. Muddle the strawberries with the lime juice. To muddle, you mixing and grinding the strawberries together to make a pulp.

Next add the ice to the glass, and add the vodka.

Finally, add the ginger ale, garnish with a strawberry and mint maybe, and the ENJOY! – See more at: http://www.seductioninthekitchen.com/2014/06/strawberry-moscow-mule.html#sthash.62JQmxqf.dpuf

Ingredients:
2 oz vodka
1 oz lime juice from 4 sweet limes
3-4 strawberries sliced
ginger ale

Directions:

In a glass, put the strawberries and lime juice in it. Muddle the strawberries with the lime juice. To muddle, you mixing and grinding the strawberries together to make a pulp.

Next add the ice to the glass, and add the vodka.

Finally, add the ginger ale, garnish with a strawberry and mint maybe, and the ENJOY! – See more at: http://www.seductioninthekitchen.com/2014/06/strawberry-moscow-mule.html#sthash.62JQmxqf.dpuf

Ingredients:

  • 2 oz or 1/4 a cup of Icelandic vodka
  • 1 oz lime or 2 tablespoons juice from a half a lime
  • 3-4 red ripe strawberries sliced
  • 1 can of ginger beer
  • mint to garnish optional (optional)
  • 2 teaspoons of sugar (optional)
  • a wedge of lime to garnish(optional)
  • sliced strawberries to garnish (optional)
  • ice cubes

Kitchen Utensils:

  • cutting board
  • knife
  • mesh strainer
  • glass
  • bowl
  • measuring cup and spoon

Directions:

  1. Squeeze half a lime into a glass.
  2. In a bowl, slice up strawberries.  
  3. Pour lime juice into the bowl. 
  4. Take a fork and press the strawberries into the lime juice. Mix and press the strawberries and lime together to make a pulp.
  5. Place a mesh strainer over a bowl. Pour the strawbery lime juice into the mesh strainer. Stir the juice mixture around in the mesh strainer with your fork. 
  6. The result you should have enough strawberry lime juice for the drink in the bottom of a bowl.  Discard whatever is remaining in the mesh strainer. 
  7. Next add the ice to the glass.
  8. Pour 1/4 cup of vodka into the glass.  
  9. Next pour a can of ginger beer into the glass.  
  10. Add the strawberry lime juice
  11. If you would like to make the drink sweet, add two teaspoons of sugar or to taste (optional). 
  12. Garnish with sliced strawberries, a slice of lime or fresh mint.

Skål! 

About Iceland Naturally
Iceland Naturally is a cooperative marketing organization that promotes the tourism, services, products and culture of Iceland. Comprised of Icelandair, Icelandic Group, Islandsbanki, Reyka Vodka, City of Reykjavik, Icelandic Glacial Water, Blue Lagoon, Keflavik International Airport (KEF), Landsvirkjun, Promote Iceland and the Government of Iceland.

About Taste of Iceland
Taste of Iceland is a festival highlighting the best of Icelandic food, music, and culture. Taste of Iceland in Boston is presented by Iceland Naturally in cooperation with Icelandair, Reyka Vodka, Blue Lagoon, Icelandic Glacial Water, Promote Iceland, Rialto Restaurant & Bar, The Middle East and WERS 88.9 FM.

For more information about Iceland Naturally and Taste of Iceland check out Facebook, Twitter, Instagram YouTube and www.icelandnaturally.com.

Our channel has videos including

These recipes are perfect for the holiday season. Please let us know what you think♥ ! Our Scandinavian recipes including Danish, Norwegian, Swedish and Finnish are on http://scandinavtoday.blogspot.com/ Follow us either on Twitter @scandinavtoday, Blogger, Google+, Google Pages, Pinterest and Subscribe to our YouTube Chanel Scandinavian Today!  Let’s get cooking Scandinavian foods!

Ingredients:
2 oz vodka
1 oz lime juice from 4 sweet limes
3-4 strawberries sliced
ginger ale

Directions:

In a glass, put the strawberries and lime juice in it. Muddle the strawberries with the lime juice. To muddle, you mixing and grinding the strawberries together to make a pulp.

Next add the ice to the glass, and add the vodka.

Finally, add the ginger ale, garnish with a strawberry and mint maybe, and the ENJOY! – See more at: http://www.seductioninthekitchen.com/2014/06/strawberry-moscow-mule.html#sthash.62JQmxqf.dpuf

Ingredients:
2 oz vodka
1 oz lime juice from 4 sweet limes
3-4 strawberries sliced
ginger ale

Directions:

In a glass, put the strawberries and lime juice in it. Muddle the strawberries with the lime juice. To muddle, you mixing and grinding the strawberries together to make a pulp.

Next add the ice to the glass, and add the vodka.

Finally, add the ginger ale, garnish with a strawberry and mint maybe, and the ENJOY! – See more at: http://www.seductioninthekitchen.com/2014/06/strawberry-moscow-mule.html#sthash.62JQmxqf.dpuf

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Strawberry Rhubarb Almond Muffin – A Yummy Summer Muffin Recipe


These muffins are simple, quick delicious and easy to make.  You can serve these muffins any time of the day warm or cold. Great for to have either for breakfast or as a snack.


Ingredients for Muffins:

  • 3/4 cup strawberries, diced bite size
  • 3/4 cup rhubarb, diced bite size
  • 3/4 cup of almond paste, diced bite size
  • 2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2-1/2 tsp. baking powder
  • 1/2 tsp. baking soda 
  • 1 teaspoon of cinnamon
  • 1/2 tsp. salt
  • 1 teaspoon grated orange zest
  • 1 cup sour cream 
  • 4 oz. (8 Tbs.) unsalted butter, melted and cooled slightly or at room temperature
  • 2 large eggs 
  • 1 tsp. pure vanilla extract 
  • cooking spray
    Topping:
    • 3 Tbs. granulated sugar
    • 1/2 tsp. ground cinnamon 
    • 1/3 cup of sliced almonds 
    Kitchen Utensils

    • large glass bowl 
    • 3 medium bowls 
    • measuring cup
    • measuring spoons
    • whisk or electric mixer
    • spatula 
    • ice cream scoop
    • knife
    • cutting board
    • 12-cup muffin pan

      Instruction:

      1. First, preheat your oven to 400°F and position a rack in the center of the oven. 
      2. The second thing to do is line a 12-cup muffin pan with paper so nothing sticks.
      3. Next dice the rhubarb, strawberries and almond paste.  You want these about as small as a blueberry and no larger than a 1/4 of an inch.  If the fruit is not sliced up into small pieces, there is a chance that the fruit will sink to the bottom because the fruit is heavy. Set the everything aside in a bowl.
      4. In a large bowl mix the dry ingredients including flour, sugar, baking powder, cinnamon, baking soda and salt with a spoon.
      5. In a medium bowl, use a hand held whisk to whisk together quickly the sour cream, melted butter, eggs, orange zest and vanilla until smooth.
      6. Now  take 2-3 tablespoons of your flour mixture and put it into your strawberry, rhubarb and almond mixture.  Give the fruit and almond paste a quick little mix to coat them in the flour so the flour adheres to it.  That way when the muffins are baking, the fruit will not sink all of the way down. 
      7. Next, combine the dry ingredients right into the wet ingredients with a spatula.  Don’t over mix.  The batter should have lumps and not be completely smooth.
      8. Now fold the fruit into the flour mixture with a spatula until the batter just comes together.  The spatula prevents from over mixing the flour and from smashing up the fruit so these are going to be a nice muffin.
      9. Next, add an ice cream scoopful of batter into each muffin cup and make them all of the same size. The batter should mound a bit higher than the tops of the cups.
      10. In a small bowl, combine the almonds, sugar and cinnamon and mix well. Sprinkle a generous 1/2 tsp. of the cinnamon almond sugar mixture over each muffin batter.
      11. Now we are ready to bake the muffins in preheated oven 400°F for about 20-25 minutes.  Bake the muffins until they’re golden brown.  The easiest way to tell if the muffins are baked is to insert a toothpick into the center.  If the toothpick comes out clean then you know they are done.
      12. Transfer to a wire rack and let the muffins cool in the pan for 5 to 10 minutes.
      13. These muffins are best when freshly baked, but they’re still good the second day.

      Strawberry Spinach Salad with Pecans


      Do you love fruit in your salad? We sure do!  Here is are a recipe for a delicious strawberry spinach salad with pecans. 

       Salad Ingredients 

      • 6 oz fresh spinach rinsed, dried and torn into bite-size pieces
      • 1/2 lb strawberries, cleaned and sliced
      • 1/2 cup chopped pecans
      • 1 tblsp minced onions
      • 1/4 cup shredded cheese 

       Dressing Ingredients

      • 1/4 cup sugar
      • 1/4 cup olive oil
      • 1/8 cup balsamic vinegar
      • 1 tblsp poppy seeds
      • 1 tsp mustard
      • dash paprika, salt, pepper
      • 2 tblsp chopped basil leaves, approx.

      Instruction:

      1. In a medium bowl, whisk together the poppy seeds, sugar, olive oil, balsamic vinegar, paprika, mustard, basil leaves and chopped onion, salt and pepper.
      2. Cover and chill.
      3. In a large bowl, combine the spinach and strawberries.
      4. Pour dressing over salad and toss.
      5. Add the chopped pecans and shredded cheese.
      6. Refrigerate 10 to 15 minutes before serving.

      Red Currant Strawberry Smoothie Recipe Using Typical Scandinavian Flavors

      Smoothies are nutritious, convenient and a refreshing snack! So fast to make that within a couple of minutes you’ll have a delicious healthy drink.  One of my favorite smoothies is red currant strawberry smoothie.  If you have never had a red currant strawberry smoothie, you might be pleasantly surprised of the sweet and tart delicious combination!  Here’s how to do it.

      Ingredients

      • 1 cup of fresh or frozen red currants
      • 2 cups of fresh or frozen strawberries
      • 1 cup of strawberry Icelandic yogurt (or your favorite yogurt)
      • 1 cup of milk (skim or whole) 
      • 2 tablespoons of sugar, honey or agave nectar (optional)
      • 1/4 teaspoon vanilla (optional)
      • 3 or 4 ice cubes (optional)

      Kitchen Utensils

      • cutting board
      • kitchen knife
      • measuring cup
      • mixing spoon
      • blender 

       

      Instruction: 

      In a blender, place all ingredients. Then, blend with on-and-off pulses until pureed.  

      By adding the yogurt it will thicken your smoothie.  Another great smoothie option is once everything is blended, add 3 or 4 ice cubes in the blender to make a frothier smoothie.
       

      A fruit alternative is substituting raspberries for the strawberries.  Figuring out a sweet tart fruit combination you like is part of the fun of making smoothies!

      Finally garnish your smoothie with either loose berries or a sprig of mint. 

      Pour into 2 drinking glasses. Serve immediately.

      Strawberry Rhubarb Almond White Chocolate Chip Bar – Summertime Recipe Deliciousness!


      Strawberry rhubarb almond white chocolate chip bars are easy to make and deeeelicioussss! A perfect treat to make during the summer season. Let’s go over the ingredients to get started.
       

      Ingredients:

      Fruit Topping:  

      • 2 cups sliced strawberries and 
      • 2 cups of rhubarb
      • 2/3 cup sugar
      • 3 tablespoons of cornstarch
      • 1/4 cup of orange juice 
      • 1 teaspoon of vanilla 
      Dry Topping:

      • 1 cup of white chocolate chips
      • 1/2 a cup of sliced almonds 
      • 1 tablespoon of sugar
      • 1 teaspoon of cinnamon
       Dry Ingredients:

      • 1 1/2 cups all-purpose flour 
      • 1 1/2 cup of oatmeal
      • 1 cup of brown sugar
      • 1 teaspoon of baking powder
      • 1 teaspoon of cinnamon
      • 1/4 teaspoon salt
      • 1/4 cup sliced almond
      • 1 ½ cup of grated almond paste
      • 1 (cup) stick (8 tablespoons) unsalted butter, softened on a plate
      • sliced almonds

      Kitchen Utensils

      • large mixing bowl
      • parchment paper
      • baking dish
      • electric mixer
      • measuring cup
      • measuring spoons
      • spatula
      • wooden spoon 
      • heavy bottomed saucepan
      • grater
      • pastry blender

      Instructions


      First thing you want to do is get your oven preheated to 350°F.  Then, line your parchment paper to come up the sides of a 9 inch baking dish. That way you can easily lift out the bars perfectly every single time.  Also you might want to spray just to ensure that nothing sticks to the baking dish. 

      Preparing the Toppings:

      1. In a small bowl, combine sugar, cinnamon and sliced almonds.  Set this aside until we are ready to sprinkle as a topping. 
      2. In a heavy bottom saucepan add strawberries, rhubarb and a little bit of water.  Add sugar and vanilla. Cook over medium heat and stir occasionally.
      3. In a bowl, whisk cornstarch with orange juice until dissolved. 
      4. Now, stir the orange juice mixture into the saucepan. Boil until thickened and translucent. Remove saucepan from heat and onto wire rack to cool.
      5. Meanwhile, while fruit spread is cooling we are ready to make the dry mixture.  

      Preparing the Dry Ingredients:

      1. In a large bowl, mix quickly the oatmeal, flour, baking powder, cinnamon, brown sugar and a dash of salt.  
      2. Then in the same bowl, mix the dry mixture and crumbled almond paste with fork until small clumps form.   
      3. Next add the butter into the bowl.  Use a pastry blender to cut into the butter.  Mix with fingers or a pastry blender or a food processor until the texture of small crumbs. Set aside.
      4. Then stir 1/4 cup of almonds into the large bowl and mix completely.

      Assembling the Ingredients:

      1. Now we are ready to combine both the dry and the fruit topping.  First set aside at least a ½ a cup the dry crumb mixture to be used later. 
      2. Add a layer of dry mixture on the bottom of the baking dish. Press the dry mixture onto the baking dish using a bottom of a measuring cup. This will help firm up the dry mixture.
      3. Then sprinkle a little bit of white chocolate chips across the dry mixture.
      4. Now we are ready to spread fruit mixture across the dry mixture. 
      5. Add another layer of white chocolate chips across the fruit mixture.
      6. Spread on top with reserved crumb mixture with a spoon so you can see the strawberry mixture peeking through.
      7. Finally sprinkle remaining white chocolate chips and the cinnamon almond slice mixture on top. 
      8. Bake these for 30-35 minutes or until golden brown and preserves are bubbly. Let these cool completely on a wire rack before serving.
      9. Refrigerate any leftovers but you might not have any.

      Strawberry Rhubarb Almond Crisp Dessert Recipe

       

      Strawberry rhubarb almond crisp is wonderful summer dessert.  This takes little to no effort to put together which is great for last minute dinner parties. If you have friends coming over last minute, this is the dessert to make. 

      The great thing about this recipe is that you can use fresh or frozen rhubarb. It is only takes a handful of ingredients so lets get started. 



      Ingredients


      Topping 
      • 1 cup old fashioned oats (not instant)
      • 1/2 cup brown sugar 
      • 1/2 cup all purpose flour 
      • 1/2 teaspoon cinnamon
      • 1/4 teaspoon salt 
      • 1 cup almond paste 
      • 1 stick (8 tablespoons) softened butter 
      Filling 
      • 4 cups of fresh or frozen, sliced 
      • 4 cups of fresh or frozen rhubarb, 1/4″ diced
      • 1 cup sugar 
      • 1/3 cup all purpose flour 
      • 1/4 teaspoon salt 
      • 1 teaspoon lemon zest 
      • 3/4 teaspoon ground ginger
      Kitchen Utensils

      • measuring cup
      • measuring spoon
      • large mixing bowl
      • wooden spoon 
      • 9″ x 13″ baking dish or similar size, slightly greased
      • grater 
      • pastry blender or food processor

      Directions

      1. Preheat oven to 400 degrees. Set rack in the center of the oven.

      For Topping: 

      1. Using a grater, grate almond paste into a large mixing bowl.
      2. Add oats, brown sugar, flour, cinnamon and salt into the large bowl. Mix well with a wooden spoon. 
      3. Add soften sliced butter into the bowl.
      4. Mix with fingers or a pastry blender or a food processor until the texture of small crumbs. Set aside.

      For Filling: 

       

      1. Clean both the strawberries and rhubarb.
      2. Dice both strawberries and rhubarb and remove the ends.  It does not have to be perfectly sliced since we will be baking it shortly.  (You could substitute the strawberries with apple instead which is soooo good.) 
      3. In a large bowl combine strawberries, rhubarb, sugar, flour, salt, ginger and lemon zest. Mix well. The sugar will help sweeten the rhubarb juices. The flour will help thicken the juices

        Assembling the ingredients

        1. Pour and spread the strawberry rhubarb mixture into baking dish. 
        2. Spread crisp topping over entire surface.
        3. Bake until fruit is bubbly and the top is a beautiful golden brown, approximately 30 to 40 minutes. That is it and so easy to make. 
        4. Loosely cover top with foil if browning too quickly. 

        Delicious served warm or cold.  But let it cool for at least 10 minutes if you want to eat it shortly after baking.  Otherwise, if you try to eat it earlier, you might burn your mouth. 

        When ready, if you scoop out from the pan, you can see the lovely thick juices.  You might still seem some steam.

        Perfect to be served with either whipped cream, yogurt or ice cream.  If you take a bite, it is a perfect combination of the strawberries and rhubarb and sugar with the sweet and tartness. plus the crunchy almond topping. 

        Did you know that a crisp has oatmeal to the topping and a crumble does not have oatmeal to the topping. 

        Strawberry Rhubarb Ice Tea a Summer Classic!

        Perfect drink to serve during a barbeque.

        The other day, one of our YouTube subscribers asked if we had any suggestions for something to cool to drink.  It made me think about what is a classic summer time drink?  Ice Tea is sooo classic.  

        Have to have lots of ice!

        Then, I thought about what is classic Scandinavian during the summer time.  A couple of ingredients that came to mind was strawberries and rhubarb. In June, we get sooooo excited to see rhubarb start coming out of the ground and flowers blooming on the strawberry plant. Summer time is a great time of the year to enjoy different strawberry and rhubarb dishes and drinks.

        So, I thought to do a YouTube video on how to make Strawberry Rhubarb Ice Tea.  How much more summer time classic can it get!  You will want to showcase this fruity ice tea drink in a clear glass pitcher. This drink really is about color, color, color! Beautiful ruby red, sunset orange and a hint of yellow.  Your family and friends will be impressed if you serve them this drink!

        This pretty ice tea drink is delicious to drink too. What is great about this drink is you can make the tea as strong as you like.  I like strong tea.  But with this drink I enjoy tasting the rhubarb and the strawberry too.  Plus, it is fun to see if you can scoop out a sliced strawberry from the glass too. So, I try to use only 3 tea bags so it does not dominate the pitcher of ice tea.

        Click on our YouTube video 
        to see how to prepare this refreshing drink!
        For the Iced Tea

        • 2 quarts water or 8 cups of water
        • 3 bags English Breakfast Tea
        • 1 cup of red ripe strawberries (rinse off strawberries, cut off top and slice in half)
        • lemon slices
        • Fresh mint sprigs, for garnish
        • lots of ice

         

          Kitchen Tools

          • large sauce pot with lid
          • mesh strainer (- a colander with big holes won’t work!) 
          • Spoon  
          • cutting board
          • knife
          • measuring cup
          • a clear glass pitcher

          Instructions

          First Step: Make the Syrup

          1.  Clean the ruby red rhubarb under cold running water, cut into 1/2 inch pieces. Keep slicing until you get 3 cups of sliced rhubarb.

          2. To make the rhubarb syrup, combine chopped rhubarb, water, and sugar in a heavy-bottomed pot.
          3. Cook over medium-low heat, stirring often, until rhubarb has broken into shreds. It takes about 15 to 20 minutes. Keep an eye on the syrup.  If it gets too hot, turn the temp down a little more.
          4. Let the rhubarb.
          5. Strain the syrup using a mesh colander.  A colander with big holes won’t work because a lot of the rhubarb pieces might fall into the syrup.  A cheesecloth is another helpful way to strain the syrup too.  Otherwise, you might have to strain it a couple of times.  I don’t mind the yummy rhubarb that might go through into the syrup but to get a clear syrup that is what you might want to do
          6. Allow to cool. Set the syrup aside in the refrigerator

          Second Step Make the Tea

          1. Boil water and pour over the 3 tea bags into a teapot
          2. Let brew for 5 minutes, then remove tea bags. 
          3. Cool and refrigerate until chilled.

           Cooking Tip: To avoid the tea bags falling into the container tie the strings together.

          Third Step: Combined all of the ingredients

          1. To serve, add all the rhubarb syrup to chilled tea in a large glass pitcher.  Stir the mixture.  
          2. You probably won’t need more sugar.  If yes, add to taste and stir to dissolve
          3. Slice strawberries and layer with ice in the pitcher.  This layered colorful look is gorgeous to look at.
          4. It is optional to add lemon slices. If you like lemon, it really is looks fabulous with this drink too.
          5. Garnish the glass pitcher with a sliced lemon and a sprig of mint. 

          When you are ready to serve to your guests, serve over ice with a sprig of mint in a glass.  Garnish with a strawberry or a slice of lemon on the rim of the glass.

          Cooking Tip: Make sure your pitcher holds 10 cups of water.  If your pitcher is smaller, you may want to reduce the quantities. 

          Our channel has videos including

          These recipes are perfect for the holiday season. Please let us know what you think! Glædelig Jul and Merry Christmas♥ ! Our Scandinavian recipes including Danish, Norwegian, Swedish and Finnish are on http://scandinavtoday.blogspot.com/ Follow us either on Twitter @scandinavtoday, Blogger, Google+, Google Pages, Pinterest and Subscribe to our YouTube Chanel Scandinavian Today!  Let’s get cooking Scandinavian foods!