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Marchesa Notte Resort 2019

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Marchesa Notte Resort 2019

Cheesecake-Stuffed Strawberries

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Cheesecake-Stuffed Strawberries

These bite-sized beauties contain just 23 calories a pop. It’s the perfect portion of rich, creamy filling combine with the sweetness of strawberries. Today

  • 1 cup part-skim ricotta
  • 1 cup low-fat cottage cheese
  • 2 egg whites
  • 1/3 cup sugar
  • 1 tsp lemon zest, plus addition for garnish (optional)
  • 1 tsp lemon juice
  • 1 tsp vanilla extract
  • 1/4 tsp kosher salt or coarse sea salt
  • 1 tbap cornstarch
  • 40 strawberries
  1. Preheat the oven to 300 degrees.
  2. In a food processor, blend the ricotta cheese and cottage cheese until smooth. Add the egg whites, sugar, lemon zest, lemon juice, vanilla, salt, and cornstarch, and pulse for a few seconds so everything comes together.
  3. Liberally coat a 9-inch round pan with nonstick oil spray and pour the cheese mixture into the pan. Bake for 50 minutes. Remove the cheesecake from the oven and let it cool. (To cool more quickly, place the cheesecake in the freezer for about 15 minutes.)
  4. While the cheesecake is cooling, wash the strawberries and slice off the tips to create a flat surface for the berries to stand on. Then, using a small knife, cut off the green stem and crave a bit of the inner strawberry to make room to pipe in the cheesecake filling.
  5. When the cheesecake has cooled, scoop it into a zip-top bag (all at once or in small batches), and push the cheesecake down toward one corner. Using a pair of scissors, cut a small hole in the bottom corner of the bag to create an opening for the cheesecake mixture to flow out. Squeeze the cheesecake filling into each strawberry, using approximately 2 to 3 teaspoons per berry. Garnish with the additional lemon zest, if desired. 

Sparkling Pineapple Strawberry Punch

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Sparkling Pineapple Strawberry Punch

Sweet Pineapple juice is paired with bubbly ginger ale, fresh fruit and mint for a refreshing Non Alcoholic punch. maebells

  • 1 (48 ounce) can pineapple juice<br /><br />
  • 1 (2 liter) container of ginger ale<br /><br />
  • 4 cups pineapple, chopped<br /><br />
  • 3 cups strawberries, chopped<br /><br />
  • 1/8 cup fresh mint leaves<br /><br />

For the Fresh Pineapple Ice Cubes<br /><br />

  1. Add 1 cup chopped pineapple chunks to a standard ice cub tray, add mint leaves if desired.
    Pour 1 cup pineapple juice over the fruit and freeze overnight.

For the Pineapple Strawberry Punch<br /><br />

  1. Add the fruit, mint, and pineapple ice cubes to the bottom of a pitcher or punch bowl. Pour the
    remaining pineapple juice and half of the ginger ale in the pitcher and stir.

  2. Add additional ginger ale as the Pineapple Ice Cubes begin to melt.

Kiwi Caipirinha

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Kiwi Caipirinha

Caipirinha is Brazil's national cocktail, made with cachaça, sugar, and lime.  evilchefmom

  • 1 lime, cut into chunks<br /><br />
  • 2 tbsp sugar
  • 2 kiwi fruits, peeled and sliced, plus slices for garnish<br /><br />
  • 1/2 cup Cachaca ( a brazilian sugar-cane liquor )<br /><br /><br />

  1. Combine lime, sugar, and slices from the two kiwi fruits in a cocktail shaker. Using the handle of a wooden spoon, smash fruit to extract juices. Add about 2 cups ice and the cachaca. Shake to blend well, then divide contents, including ice, between 2 glasses. Garnish with kiwi and a sprig of mint.

| Melodie Vaxelaire by Fabrizio Ferri for ELLE Italia – July 2018 Issue |

Stunning Expressions
Melodie Vaxelaire by Fabrizio Ferri for ELLE Italia – July 2018 Issue

Marchesa Resort 2019

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Marchesa Couture Resort 2019 Collection

| Elie Saab Resort 2019 Collection |

Stunning Expressions 
Elie Saab Resort 2019 Collection

Daks Menswear Spring 2019

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Daks Menswear Spring 2019

Icy Sparkling Mango Cooler

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Icy Sparkling Mango Cooler

Summer Cocktail! Hungry Couple

  • 16 oz Frozen mango chunks
  • 1 cup club soda
  • 6 oz Rum
  • 2 oz Lime juice
  • Skinny syrup
  • Small handful of fresh mint
  • Pinch of salt

Skinny Syrup:

  • 1/4 cup water
  • 6 packets Sweet 'N Low

Skinny Syrup:

  1. add the sweetener and water to a pot and bring to a boil. Remove from the heat and stir to dissolve the sweetener. Allow to cool for a few minutes.

Cocktail:

  1. Make the drink by adding the frozen mango chunks to a blender along with the rum, lime juice, skinny syrup, salt and mint. Puree until smooth, add the club soda and mix until combined. Pour into a large pitcher filled with ice cubes and garnish each drink with additional mint, if desired.

Watermelon Jalapeno Cubes

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Watermelon Jalapeno Cubes

This delicious recipe for watermelon jalapeno cubes lets you turn off your oven.  In just three simple steps, you’ll have a batch of fresh, bright watermelon bites.  The Good Stuff

  • 1 small seedless watermelon, cubed
  • 24 (1 1/2” square) slices queso fresco cheese
  • 2 jalapenos, sliced thin
  • 2 limes, freshly squeezed
  • 1 tbsp liquid coconut oil
  • 2 tbsp honey
  • 1 tbsp sea salt flakes
  • toothpicks or skewers
  1. Cut the rind off a small watermelon with a sharp knife. Discard the rind and cut off any white parts so only the red fruit is showing.
  2. Slice into 1 ½” cubes. They should be just big enough to bite into and enjoy.
  3. Now slice some queso fresco into 1 ½” squares. Two jalapenos can be cut into thin slices, as well. Arrange it all on a platter, skewering each cute together.

  4. Summary: Place a slice of cheese on top of each watermelon cube, top with a slice of jalapeno. Skewer with a toothpick. In a small bowl, whisk together lime juice, coconut oil, and honey. Drizzle over the top of each cube, sprinkle with sea salt. Serve and enjoy!