Cruzan Spring Fling

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May 31, 2011



Flickr/Sarah Sammis/CC 4.0

This citrus libation is perfect for a hot afternoon during the summer. Featuring Cruzan Rum, this simple drink would be perfect for the adults at a picnic.



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  • 1 ½ ounces Cruzan 9 Rum
  • A splash of fresh orange juice
  • ½ ounce grenadine
  • Lime wedges, for garnish
  • Ice


Pour ingredients over ice in a rocks glass. Stir. Garnish with a lime wedge.



1 to 1-1/2 lb. boneless top sirloin steak 1-1/2 teaspoons lomon pepper seasoning 1/2 teaspoon onion salt 2/3 cup olive oil 3 tablespoons lemon juice, preferably fresh 1/2 teaspoon grated lemon peel 1/2 teaspoon oregano, optional 1/4 teaspoon salt 7 cups torn leaf lettuce 1-1/2 cups torn radicchio 1 cup halved cherry tomatoes 1/2 cup pitted Kalamata or ripe olives 1/2 small onion, cut into thin wedges 2 tablespoons crumbled feta cheese 1. Rub steak evenly with 1 teaspoon lemon pepper seasoning and onion salt. Heat grill for broiler to medium-high heat. Meanwhile, blend olive oil, lemon juice, lemon peel, remaining 1/2 teaspoon lemon pepper seasoning, oregano and salt in small bowl. Set aside. 2. Grill or broil steak 5 to 7 minutes per side or until desired doneness. Let stand 2 minutes. 3. Meanwhile, combine remaining ingredients, except dressing, in large bowl toss to mix. Reserve 2 tablespoons dressing set aside. Drissle remaining dressing over salad mixture toss to coat. Trim steak and cut into thin strips toss with reserved 2 tablespoons dressing. Arrange beef on salad sprinkle with feta.

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3. Spring Fling Cake from The Market in Larimer Square Food

Best Spring Fling Cake Recipe
from Spring Fling Cake from The Market in Larimer Square Food
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Spring is the period after winter and also before summer. Days come to be longer and also climate obtains warmer in the warm zone due to the fact that the Planet tilts towards the Sun. In many components of the globe plants expand and blossoms bloom. Often individuals with hay fever endure more, since some plant pollens are allergens. Several animals have their breeding seasons in spring. In several parts of the world it rainfalls for hrs. This assists the plants grow and also the blossoms flower. At the beginning of spring, individuals suffering from seasonal affective disorder will certainly feel better.

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Spring Fling with Strawberries: One Recipe, Two Dishes #SpicyChat Worthy!

Bright red berries bursting with sweet flavor, strawberries are available year-round, although they are best in the spring and early summer. As soon as the first local batch of strawberries hit the market, I am guilty of grabbing more than a few pints. My over zealous passion for these ruby jewels take over me and once more I am left wondering what to do with these ripe strawberries? They last at best maybe two days before they start to shrivel and mold.

In attempts of not wasting any more ripe strawberries, on spur of a moment, I decided to roast some strawberries. I simply drizzled some honey, olive oil, sea salt, and black pepper and roasted them for 20 minutes in the oven. Voila, the result was intensely flavorful strawberries bursting in their own sweet juices. All I needed was a spoon and I was in heaven!! Seeking inspiration from this I created two recipes that are so simple to make and best of all, finally there is no wastage in my kitchen.

Roasted Strawberry & Chili Jam

Filled with berry freshness, this jam takes full advantage of the seasonally delicious fruit. Insanely delicious, it is sweet, spicy, and sophisticated. Not only does roasting the strawberries intensify the sweetness of the berries, the addition of Serrano chili adds depth with a kick. Feel free to throw in some aged balsamic vinegar too. All you need is fresh bread , flaky biscuit, or hot croissant to banish winter and welcome the budding blooms of spring.


  • 1 pint strawberries, rinsed, hulled and halved
  • Drizzle of EVOO
  • Drizzle of honey
  • Sea salt and fresh black pepper to taste
  • 1 Serrano pepper
  • 2 star anise pods
  • Aged balsamic vinegar (optional)
  1. Preheat the oven to 300 degrees and line a baking sheet with heavy aluminum foil or parchment paper.
  2. Toss strawberries with honey, evoo, salt, pepper, anise pods, and serrano pepper. Spread on the baking sheet and bake for 20 minutes.
  3. Discard the anise pods. Puree the strawberries with the juices until smooth. Add 1 tsp of aged balsamic vinegar for depth. Serve warm with freshly toasted bread or biscuit.

Roasted Strawberry & Ricotta Bruschetta

Once I tasted the roasted strawberries, my first reaction was wow, they would pair well with fresh ricotta cheese. So I made strawberry and ricotta bruschetta for my girls and can I tell you they vanished faster than I could assemble them. Spiked with blackberry & ginger balsamic vinegar, the roasted strawberries pair beautifully with fresh ricotta cheese spiced with honey and pepper. The thyme provides an addictive, herby, woodsy essence. Bruschettas have endless possibilities and in this case, why limit yourself to appetizers only, serve them for dessert too.


  • 1 pint strawberries, rinsed, hulled and halved
  • Drizzle of EVOO
  • Drizzle of honey
  • Sea salt and fresh black pepper to taste
  • 2 fresh thyme twigs
  • 2 star anise pods
  • 1 tsp or more Blackberry ginger balsamic vinegar (I bought it from Ancient Olive)
  • 2 cups fresh ricotta cheese
  • 1 tsp good quality honey
  • Italian country bread or baguette sliced thick on a diagonal
  1. Toss strawberries with evoo, honey, salt, pepper, thyme, and anise. Roast strawberries on a parchment lined baking sheet for 20 minutes in a 300 degrees oven. Add blackberry ginger balsamic vinegar and toss gently.
  2. Drizzle evoo on the sliced bread and bake in a 400 degrees oven until both sides are golden brown, approximately 4 minutes each side.
  3. Whip ricotta cheese with honey, sea salt, and freshly ground pepper until light.
  4. Spread 1 heaped tablespoon of ricotta on the toasted slice, top with few roasted strawberries, drizzle with the strawberry juices and serve immediately.

Now that I have found a solution to your strawberry dilemma, go out there and stock up on strawberries. You and your loved ones won’t be able to resist these delicious variations. Until next time, happy spring!!

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Cruzan Spring Fling - Recipes

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If you always cook your asparagus, try this uncooked and unique flavor combination for a fast and healthy start to your spring.


1 pound slender and tender organic asparagus trimmed and thinly sliced diagonally
1/2 pound organic mushrooms, trimmed and thinly sliced
4 medium organic radishes, halved lengthwise and sliced thin crosswise
½ organic sweet onion, finely sliced. Cut the rings in half
Zest of organic lemon
2 tablespoons fresh organic lemon juice
2 teaspoons organic stone-ground mustard
1/2 teaspoon sea salt and several twists of freshly ground peppercorns
1/3 cup organic extra-virgin olive oil
1 bunch watercress, coarse stems discarded, or finely julienned organic spinach
1/4-pound piece good Parmesan Reggiano shaved in wide strips

Cut asparagus diagonally in thin slices and place in a large bowl. Halve the cleaned mushrooms and slice very thinly. Thinly slice radishes and add to asparagus and mushrooms. Slice sweet onion thinly enough to almost see through. Cut the rings in half and toss gently with the other salad ingredients.

In a small bowl, whisk together zest, lemon juice, mustard, sea salt and pepper. Add oil in a stream whisking until emulsified. Drizzle dressing over asparagus salad and toss.

Spread watercress (if not available, use finely julienned ribbons of spinach) on a large, pretty serving plate or shallow bowl and top with asparagus salad. With a vegetable peeler, shave half to three-fourths of Parmesan into curls over salad. Each person may shave more Parmesan as taste requires.

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Amazing colorways! Love them all!

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Such a fun colorway! Easy to follow recipe that's quite open ended so buyers can tweak to their liking. Thanks so much!

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I can come up with my own colors, but this just was a symphony I did not want to copy. I wanted to buy the instructions and play with it, give credit where it is due. I love the mix and it sparked my imagination for many more color lovelies. Thank you.

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Rarely do dyers get to purchase something that inspires us and give credit. I love hat I can do this here. I have used the colorway mix for self-striping socks and immersion dyeing with twisting, instead of dipping. I am thrilled to pay for the fun inspiration and it gave me an excuse to pick up some Jacquard dyes. I'd always used Dharma and Prochem in the past. There is no reason not to play with more than one company and it's been fun. I have a red now and a couple of other colors, I cannot get from the other manufacturers and a new color set to play with. Credit for inspiration in the form of payment is a joy.

Nutritional Information

  • Calories
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  • Potassium
  • Calcium
  • Folate
  • Zinc
  • Vitamin A
  • Vitamin C
  • Vitamin E

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Recipe: Spring Fling Buttermilk Pancakes with Cinnamon Butter

Celebrate spring with an easy breakfast treat. This colorful pancake meal is ideal for children, but little ones can also help with the preparation and present it as a bright breakfast in bed for Mother’s Day. The accompanying cinnamon spread recipe makes a tasty pancake topping or bagel spread.

Both recipes rely on standard household ingredients and take about fifteen minutes to prepare. If desired, prepare the butter pats in advance. The buttermilk pancakes taste best fresh, but reheat well in the microwave.

Spring Fling Mini Pancake Recipe
Yield: approximately 10 3-inch pancakes
Ingredients and Special Materials:
1 cup milk (see note)
1 tablespoon white vinegar
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon unsalted butter, melted and cooled
1 large egg, lightly beaten
food coloring, recommend neon colors
small cookie or fondant cutters

Combine the milk and vinegar to make a buttermilk substitute. Set aside.

Whisk the dry ingredients together in a large mixing bowl. Add milk mixture, butter and egg. Whisk until just combined.

Divide the pancake batter into thirds. Use two to three drops of food coloring to color two portions of the batter.

Heat a lightly greased griddle or heavy skillet over medium heat until a few drops of water dance across the surface.

For each pancake, add enough batter to make a 3-inch pancake, about 2 to 3 tablespoonfuls. Cook over medium heat until the edges of the pancakes are bubbly and a bit dry about 45 seconds. Turn with a thin spatula and cook until done, about 45 seconds.

Use small cookie cutters to cut shapes out of the center of the pancakes. Swap the centers to create multicolored pancakes. Serve with cinnamon butter pats and syrup.

*Note: If the batter is too thick, add more milk 1 tablespoon at a time.

Cinnamon Butter Pats
Yield: 4 servings
Ingredients and Special Materials:
4 tablespoons butter or butter spread
1/4 to 1/2 teaspoon ground cinnamon
wax paper
small cookie or fondant cutters, simple shapes work best
ziptop freezer or storage bag

Let the butter or spread soften at room temperature. Add cinnamon and blend with a fork. If desired, use an electric mixer for fluffier results.

Line a dish with wax paper. Top with the cookie cutters.

Transfer the butter to a sturdy ziptop bag. Snip the corner and pipe the butter into the cookie cutters. Chill in the freezer until the butter is hard, about 8 minutes.

Gently push the butter out of the cookie cutters. Turn them over so the nice side shows. Store butter pats in the refrigerator until ready to serve. Handle them carefully to avoid melting.

Recipe Variation:
Try this simple variation to make an adult-friendly spread for bagels or English muffins. Substitute cream cheese for half the butter and prepare as directed

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