Sunrise, Sunset

GOURMET EVENTS HAWAII * 808 735 7788 * Info@GourmetEventsHawaii.com | June 9, 2016
Soak up the Sunrise

Photo Courtesy of Stephanie Stiavetti
We’re sharing everything sun related this week. 
 
When thinking about food or drink, we often think of tequila sunrises. We found this Tequila Sunrise Marmalade for an interesting twist on the popular drink. Use this as a complement for a sunrise breakfast event.
 
INGREDIENTS

4 pounds navel oranges, scrubbed clean

1 1/2 cup freshly squeezed or store-bought pomegranate juice, strained of seeds

1 1/2 cups water

1/4 cup high quality tequila

4 cups sugar

1/2 teaspoon butter

1/4 teaspoon salt

 

DIRECTIONS

  1. Place a small plate in the freezer so you can test the jam for proper thickness later. Make sure your jars and lids are sterilized and ready to go.
     
  2. Use a zester to remove the zest from the oranges. Add the zest to a large, deep, heavy-bottomed pot. Remove the remaining peels from the oranges. Wrap the peels in cheesecloth, secure with butcher’s twine, and add to pot.
     
  3. Use a sharp knife to cut the oranges in between the pith into clean segments, making sure to work over a bowl to catch any escaping juice. Squeeze remaining pith and discard. (See video instructions here). Pulse the oranges in a food to chop the segments into coarse chunks that are about 1/2-inch across, 2 to 3 short pulses. Add the oranges to the pot with the zest and peels. Strain the juice you saved while segmenting the oranges and add it to the pot, along with the pomegranate juice.
     
  4. Add 1 1/2 cups of water to the pot and bring to a boil over medium heat. Once boiling, lower heat to low and simmer for 20 minutes. Remove from heat and allow to cool. Once cool, remove the bag of peels from the pot and gently squeeze the juice from the bag. Do not wring it completely, which will make the marmalade bitter–just release any loose, excess juice absorbed by the peels and then discard the bag.
     
  5. Add tequila, sugar, butter, and salt to the pot, stirring well to combine. Cook over medium heat, stirring frequently, until the fruit begins to bubble and spit. Cook for 30 minutes longer, stirring frequently to keep the fruit from burning.
     
  6. Begin testing the marmalade for doneness: Spread 1/2 teaspoon of cooked fruit on the cold plate and place it back in the freezer. Wait 30 seconds, then run your finger through the fruit. It should be thick enough to maintain a path when you run your finger through it. If you’d like thicker marmalade, place the plate back in the freezer and cook the fruit for another 4 minutes and test again. Repeat until desired thickness is achieved, but be careful about cooking too long or you will alter the taste of your marmalade.
     
  7. Remove pot from heat and use a spoon to skim any foam from the surface of the fruit. Ladle marmalade into sterilized jars and process them in a hot water bath for 10 minutes. Unopened jars will keep at room temperature for up to 6 months. Opened marmalade should be refrigerated.
When the Sun Sets

Photo Courtesy of James Horan
While the northern hemisphere might be moving to longer days, the southern hemisphere is inching towards earlier sunsets. Australia is taking advantage of the extra darkness by lighting up area attractions. Transforming iconic attractions, walls, and even bridges and waterways into spectacular light displays creates infinite decor possibilities. This amazing display comes from the Taronga Zoo, who hopes to shed light on endangered species.
 
 

 
 
A Hazy Shade of Sunshine

Photo Courtesy of Elana Lepkowski
Opt for the opposite in sun related drinks. Instead of a tequila sunrise, choose the Hazy Sunset – A Pineapple/Rum Cocktail with Smoked Ice. Using the smoked ice gradually changes the flavor as it melts, just as a sunsets colors change as it melts into the horizon.

INGREDIENTS
 

Smoked Ice: 

1 tray ice cubes

Wood chips for smoking
 

Pineapple Rum Cocktail:

1 1/2 ounces light rum, such as 10 Cane

1/2 ounce overproof rum, such as Lemon Hart Demerara

2 ounces pineapple juice

1/2 ounce freshly squeezed lime juice from 1 lime

1/4 ounce simple syrup (see note above)

2 dashes Angostura bitters

Smoked Ice Cubes

Fresh cherry, pineapple chunk, and mint sprig, for garnish

DIRECTIONS

  1. For Smoked Ice: Place water in baking dish or pie plate. Following instructions of your smoker, heat wood chips until smoking. Set dish of water in smoker, cover, and smoke 10 to 20 minutes. Alternatively, line bottom of roasting pan with aluminum foil and arrange 1/2 cup wood chips on one side of pan. Using a butane torch or long-reach lighter, carefully burn wood chips until smoking but not in flames. Carefully set rack in roasting pan, set water on rack opposite the wood chips, cover, and smoke 10 to 20 minutes.
     
  2. Pour smoked water into ice-cube tray and freeze. 
     
  3. For the Cocktail: Add both rums, pineapple juice, lime juice, simple syrup, and bitters to a cocktail shaker and fill 2/3 full with non-smoked ice. Shake until well chilled, about 20 seconds. Add smoked ice cubes to a double rocks glass, and strain cocktail into glass. Garnish with a cherry, pineapple chunk, and mint sprig. Serve immediately.
 
Solar Selfies

Photo Courtesy of Fotofwd
The sun even comes into play with a solar powered on-site printing device for events. FotoFwd collects photos based on hashtags and guests can then use the device to print their favorite moments. We love that the stand alone printer is solar powered, meaning you can place it anywhere you want… how about the beach?
 
 
 

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