In a double Old Fashioned glass combine mint and syrup, mashing mint with the back of a spoon to release flavor. Add remaining ingredients and enough ice to fill glass. Transfer mixture to a cocktail shaker and shake well. Serve drink in double Old Fashioned glass.
Simple Syrup recipe: In a saucepan, bring 1 1/4 cups sugar and 1 1/4 cups water to a boil, stirring, and boil until sugar is completely dissolved. Cool syrup completely. Syrup keeps, covered and chilled, for 2 months. Makes about 2 cups.
eated through.
Meanwhile, for enchiladas, place tortillas in dry Large
nd discard. Add the Ginger Simple Syrup, lemon juice, and sparkling
This recipe uses 2 13x9 pans. 12 enchiladas per pan.
Bake at
he cheese melts and the enchiladas are hot and bubbly, from
nd roll.
Place two enchiladas in the center of each
he sauce I used a recipe from another site, with a
he Pacific Northwest. The original recipe specified Willamettte Valley Cheese Company
its.
Measure in your simple syrup. I like about 1
Fill a tall glass with ice.
Add all ingredients and mix well.
Lemon juice is according to taste. I only add about a teaspoon.
To prepare simple syrup:.
Mix equal parts water and sugar in a sauce pan over low heat. Add 1 to 2 teaspoons almond extract. Whisk until well blended and cool. Refrigerate until ready use. (I generally make a large batch and add it to lemonade and tea).
nchilada sauce for traditional rolled enchiladas.
Coat the bottom of
Spiced Simple Syrup: Place all of the ingredients in a medium saucepot, stir.
Place on high heat, bring to a boil. Reduce heat, and simmer 5 minutes.
Remove from heat, allow to cool completely.
Pour syrup through a strainer to remove spices.
Pour syrup into a jar with lid and store refrigerated. Shake before using.
Sangria: Combine wine, 3/4 cup spiced simple syrup, sparkling water, orange juice, and fruit slices. Stir briskly.
Serve over ice in large red wine glasses.
o blend well.
For Enchiladas:
Heat tortillas, 1 at
Simple syrup:
Start with the simple syrup. Mix sugar and water in a sauce pan and bring to a boil. Stir until sugar gets dissolved. Remove from heat and store in the fridge until ready to use.
Mojito:
Pour lime juice and simple syrup into a tall glass.
Add mint leaves and muddle it together.
Add rum and muddle a little more.
Add ice and a splash of soda.
Serve garnished with fresh mint leaves and a slice of lime.
5 minutes or just until enchiladas are warmed through and cheese
owel.
To Assemble the Enchiladas:
Place a corn tortilla
ortilla, enclosing filling.
Arrange enchiladas seam side down in prepared
ater to adjust thickness.
Enchiladas:.
Heat the oil in
/4 cup of the simple sugar syrup in a food
punch bowl. Add the simple syrup, pomegranate juice, and cranberry