Summer Fest is a season-long (bi-weekly) garden party where FN editors team up with blogs to share tips and recipes featuring seasonal produce in hopes of helping you make the most out of what this season has to offer.
I’m very excited because this my first week participating in FN Dish’s Summer Fest 2011. And, although unfortunately I missed out on week one which featured the world of eggplants, and week two where peaches were put into the spotlight. I wasn’t about to let something like a crisp and refreshing cucumber, (and the fact that I’m mainly a dessert blogger) come between you and me during week three.
Upon learning what this weeks seasonal highlight ingredient was going to be, I did a little research, dug deep into my roots, and of course did the required amount of daydreaming to come up with a very unique and refreshing seasonal recipe for you. (Nope, it’s not a dessert… although I think I’m close to dreaming up one for you).
One of the things I came to expect whenever I sat at the table during the main meal of the day while living in Mexico was some sort of appetizer or “botana”. Now, typically when you think of a traditional Mexican appetizer the first thing that probably comes to mind is [x ingredient] + salt + lime + chili. Am I right? Well, although that was true a great majority of the time, in some occasions it also happen to consist of [x ingredient] + sugar + lime, where x consisted of a seasonal fruit or vegetable. As you can imagine, the “x” in that latter equation sometimes consisted of the very versatile cucumber.
Although fueled with the many vivid memories and traditions I picked up while living in Mexico. I decided something was missing, I felt I needed to incorporate some of my Cuban roots into the mix. Eventually this thought process led me to the creation of the “Cu-Ban-ita”. —My version of a crisp and refreshing margarita, with a carribean twist if you will.
The cucumber-banana margarita, clever right?
- 1 cup crushed ice
- 1 ounce english cucumber, peeled and diced
- 1 ounce silver tequila
- 1 ounce creme de banana liqueur
- ½ ounce Grand Marnier
- ½ ounce key lime juice
- 2 teaspoons granulated sugar
- Blend all ingredients in a blender until smooth.
- Serve into a margarita glass rimmed with lime juice and granulated sugar.
- Garnish with a slice of cucumber drizzled with lime juice and dipped in granulated sugar
Crisp and refreshing…
More excellent Cucumber “Summer Fest” recipes from my fellow contributors:
Pinch My Salt: Chilled Cucumber, Kefir and Avocado Soup
What’s Gaby Cooking: Cucumber-Basil Gimlet
In Jennie’s Kitchen: Radish-Cucumber Crostini
Big Girl Small Kitchen: Spicy Cucumber Salad with Shallot, Ginger and Mint
Grecian Kitchen: Summer Cucumber Salad
And Love It Too: Cucumber, Mint and Watermelon Salad
Napa Farmhouse 1885: Cucumbers Coolers with Agave Simple Syrup
Cooking With My Kid: Cucumber Limeade
FN Dish: Summer Fest: Cucumber Recipes
CIA Dropout: Relishing Cucumbers
Healthy Eats: Cool Cucumber Soup
Food for 7 Stages of Life: Cucumber Cherry Salsa
Cooking With Elise: Green Tea Cucumber Pops
Glory Foods: Cucumber and Shrimp Boat
Virtually Vegan Mama: Fire-Roasted Tomato and Cucumber Gazpacho
Food2: When Life Gives You Cucumbers, Make a Cucumber Cocktail
Cooking Channel: Cucumbers Stuffed with Crab-Mango Salad
Recipe Girl: Bread and Butter Pickles
Taste With the Eyes: Spicy Pickled Cucumbers with Wakame and Garlic Blossoms
Virtually Homemade: Cold Thai Cucumber-Mint Soup
Add a Pinch: Cucumber Tea Sandwiches
The Cultural Dish: Ahi Tuna with Cucumber Sauce and Salad
Daily*Dishin: Cool n’ Zesty Cukes: 7 Minute Summer in a Jar
Purple Cook: Cucumber Gazpacho with Indian Flavored Shrimp Relish
Indian Simmer: Cucumber at its Best with Chaat Masala
Big Apple Nosh: Quick and Easy Homemade Pickles
Sweet Life Bake: Agua de Pepino
The Sensitive Epicure: Tzatziki with Grilled Gluten-Free Pitas and Fresh Cucumbers and Peppers
Zaika Zabardast: Cucumber Gazpacho
A Way to Garden: Cucumber-Growing Q&A and the Best Pickles
Cooking with Books: Summer Fest: Cucumbers