Beat The Heat With a Frozen Treat

A fruity banana daiquiri and these tasty snacks are just the thing for late-summer happy hour. (Recipe and online extras from People & Food, August 2003).

Daq'Attack's ("Daqy's"} Daquiri
(Uses ingredients readily available on most cruising boats).
1 banana
7 ounces canned peaches and pineapples
6 ounces orange or pineapple juice
6 to 8 ounces rum
2 tablespoons sugar
Juice of ½ lime or lemon
½ teaspoon vanilla extract
Nutmeg or fresh mint, if available, for garnish

Per standard 32-ounce electric or hand-operated blender, if one is available: Place ingredients inside, blend until thick, pour over ice, garnish with ground nutmeg or fresh mint, and celebrate your arrival! If a blender is not available, mash fruit beforehand and place ingredients into a large container with crushed ice. Stir vigorously and serve.

Daqy’s Snackies

Producing daiquiris in quantity for a party is busy work, so any nibbles should be made beforehand, and made to be eaten by hand (no more dishes!) as cleaning the blender and glasses afterwards will require enough effort. Also, daiquiris are filling, so keep the nibbles light. Salty snacks help counterbalance the sweetness of the drinks.

Sesame Baby Corn Sticks
2 cans baby corn spears (Asian style)
3 tablespoons sesame oil
2 teaspoons sesame seeds
1 teaspoon crushed red pepper, or to taste
2 tablespoons soy sauce
1 box toothpicks

Spear two or three corn spears onto each toothpick. Lightly sauté in sesame oil along with sesame seeds and red pepper. Transfer to a bowl and toss with say sauce and more red pepper, if desired. Serve warm or chilled. (This recipe is also delicious with fresh green beans for a dinner side-dish (eliminate toothpicks when using green beans).

Butter Button Mushroom Sticks
1 can whole button mushrooms, drained
½ red bell pepper, cut into ½-inch pieces
½ green bell pepper, cut into ½-inch pieces
3 tablespoons butter
Salt, to taste
Ground black pepper, to taste
2 teaspoons dried, minced garlic
1 box toothpicks

Sandwich one mushroom between a piece of red and green pepper on each toothpick. Lightly sauté in butter, ensuring peppers remain crisp. Transfer to a serving bowl, sprinkle with salt, pepper, and garlic, and toss. Cover with foil. Serve warm, reheating quickly if necessary.