Some of you know that I participate in a monthly book club. (An activity I highly recommend. It’s so much fun!) Last month we read The Rosie Project
by Graeme Simsion. It was a hoot. The main character has some very peculiar tendencies. One is a regular meal schedule that he uses every week. Every single week. He keeps a strict schedule to his life. So, the book takes some delightful twists as Rosie turns his well-ordered world upside down.
All that to introduce this week’s recipes that our wonderful hostess of this month’s meeting decided to recreate from the book. It was so delicious I had to share it.
The salad features lobster, but you can make it without, and it will be just as good. And, the margaritas are fantastic. Whatever you do, don’t skip the sage. It “makes” the margarita.
In other news, our granddaughter is healthy and growing. I wish I could share pictures here, but I won’t out of respect for her privacy. However, if you stop by and want to see, I will certainly accommodate any requests! Thank you, in advance, for indulging my joy in this new life in our family.
And here’s your Yiddish lesson for today from Miriam Webster: Kvell – “We are pleased to inform you that the word kvell is derived from Yiddish kveln, meaning "to be delighted," which, in turn, comes from the Middle High German word quellen, meaning "to well, gush, or swell."” I have been kvelling over our Vera since she arrived because she is simply wonderful and perfect in every way. (I promise I will stop boring you with my kvelling, but I couldn’t resist just one more time.)
Avocado, Mango & Orange Salad
1 ripe mango, diced
1 ripe avocado, diced
1 medium lobster tail, cooked and chopped
1/4 cup chopped cilantro
1 medium orange (I used a navel orange)
1.5 T fresh lime juice
1/2 T olive oil
Salt and white pepper
1/4 cup chopped roasted cashews (Optional)
Combine the diced mango, lobster, and avocado in a bowl. Add the chopped cilantro and stir to combine. Peel the orange, using a knife to slice off all the white parts of the skin. Carefully slice the orange into wedges. Take 2 slices and squeeze all the juice out of them into a small bowl. Measure 1 T of orange juice and set aside (if you don't get 1 T, use another orange slice until you have enough juice). Chop the remaining orange slices into pieces and add them to the salad (you should have about ¾ cup).
Add the lime juice and olive oil to the bowl with the orange juice. Season with salt and white pepper to taste. Stir or whisk to combine, then pour dressing over the salad, tossing to mix.
Let salad chill in the refrigerator until serving time. Sprinkle chopped cashews over the salad when you are ready to serve.
The perfect margarita to accompany this salad is the Sage and Pineapple beverage from the book. As I mentioned above, definitely pick up the sage. Also, the sugared rim is a wonderful touch, though a friend did say that he preferred a salted rim. You’ll just have to try both!
Sage and Pineapple Margaritas
Ingredients
1 cup triple sec
1 cup tequila
1 ¾ cup pineapple juice
½ cup lime juice
1 sprig of fresh sage
¼ cup sugar optional—to taste
Instructions
For the Sage and Pineapple Margarita:
In a cocktail shaker, mix triple sec and tequila.
Add the sprig of fresh sage and muddle it into the alcohol.
Strain the mixture into a pitcher.
Add pineapple juice and lime juice.
Add additional sugar to taste (the pineapple juice is already quite sweet).
To Finish:
Rub the rims of your glasses with a wet paper towel.
Pour a generous amount of sugar into a plate and dip the wet-rimmed glasses into the sugar.
Fill glasses with ice and margarita mix.
Serve with a sprig of sage.