Marinate shrimp in fish sauce for at least 20 minutes. Wash shrimp, then pound into paste with salt, sugar and pepper (or grind in food processor).
Form shrimp paste around sugar cane pieces, squeeze with oil until paste is tightly attached.
Grill over medium charcoal heat until crisp and slightly browned.
Garnish with cilantro, serve with chili and sweet and sour sauce.
Mix juices and chill.
Serve over ice with or without ginger ale.
When serving as a punch, cook with Ice Ring (see index for Ice Ring).
Serves 4 to 8.
mix the 1 cup of Sugar cane or Agave Syrup with the
The specialty of the general store is delicious hoop cheese and crackers.
The cheese is sliced while you watch and is sliced with an old fashioned hand slicer.
Also available in the store are sugar cookies, cane juice, lemonade and
Mile Branch syrup.
eanwhile peel and chunk the sugar cane.
When the water has
owl, combine chopped pecans, brown sugar, cane syrup and butter.
Transfer
dd to blender. Add crystallized sugar cane juice and agave nectar to
Reserve 4 kumquat slices for garnish.
Place remaining fruit slices in a large cocktail shaker.
Add the sugar, 4 of the mint leaves and lime juice.
Crush the kumquats and mint into the sugar with a bar mallet or large spoon until sugar dissolves.
Pour in the rum; shake well. Fill two tall glasses with crushed ice; strain mojito over ice.
Fill the glasses with club soda; stir lightly.
Garnish with remaining mint leaves, kumquat slices and sugar cane.
squeeze fresh Meyer lemons --.
add -- fresh lemon juice, water,sugar,lemonade mix.
add -- extracts.
wet the rim of the glass with water and dip in lemon flavored sugar.
crystalize the the sugar with fire --.
place sugar cane stalk in the glass and sprinkle with lime zest.
Muddle 2-3 sprigs of mint with the sugar in the bottom of a 16 ounce glass.
Stir in the rum.
Squeeze the lime and add the juice to the glass, straining out any pulp.
Add the club soda and stir gently.
Add ice to fill the glass and stir again.
Garnish with sugar cane and serve.
Place lime and sugar into an old fashioned glass and muddle the two together.
Fill the glass with crushed ice and add the cachaca.
Garnish with sugar cane.
inch! Add several dashes of sugar cane syrup. Add the leaves of
Combine the lime, sugar, and mint in a martini shaker or wide glass. Use a muddler or the handle of a wooden spoon to smash and crush everything together to release the oils and juice.
When there is a good amount of juice and the sugar begins to dissolve, add the rum and stir to combine.
Fill two glasses with ice, divide the mixture between glasses, and top off with some soda water. Garnish with a couple of mint leaves and sugar cane stalks.
Peel ripe mangoes and remove flesh from flat, oval seeds with a sharp knife.
Cut flesh into cubes and transfer to a blender.
Add passion-fruit puree or nectar, bananas and rum to blender and blend to a chunky puree, about 30 seconds.
Pour into four 12-oz. glasses.
Garnish each with an orange slice or lime slice or kiwifruit or sugar cane, if you like.
hunks, sliced beets, jicama and sugar cane on large lettuce lined platter
Mix ingredients well. Chill thoroughly and serve over ice. Serves 4.
ilk, tahini, agave nectar, crystallized sugar cane juice, olive oil, and vanilla
Preheat oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper and lightly grease with coconut oil.
Stir applesauce and baking soda together in a large bowl until baking soda dissolves. Mix in almond flour, crystallized sugar cane juice, pecans, cranberries, eggs, coconut flour, ground cinnamon, and cake spice. Drop spoonfuls of the dough 2 inches apart onto prepared baking sheets.
Bake in the preheated oven until set, about 15 minutes.
br>Combine agave nectar, crystallized sugar cane juice, molasses, almond extract, and
Squeeze both halves of the lemon into a tall 18-20 oz. glass. Add the sugar cane juice or simple syrup and one cup of crushed ice. Cover with a shaker tin (or another cup) and shake well, or simply mix well with a spoon. Fill the glass with the remaining crushed ice. Serve with a straw.