Crazy fun weekend

This past weekend was just that, crazy fun.

Saturday morning T-Daddy drove Big Sister Northwest to start a new chapter in her in her life. G-Mama whisked CiBaby off for a day of fun and frolic and T-Daddy and I partied.

The afternoon began with one of the most beautiful and touching ceremonies where two people committed to a life together.

Then came the after party. What a rockin' fun night. Not only was the location great, the band was awesome and it ended up being a mini class reunion (there was about 10 of us in all). We had blast.

Then came Sunday. I had decided awhile back that I was going to host a mojito party on our back patio as part of a Mom's Night Out event with our Moms group. I studied up on mojitos as I'd never made them myself and found the perfect recipe. Of course I had to try them out pre-party...I wouldn't want to serve a bad drink!

Sunday morning started with finding a couple recipes for that evening's appetizers that were compatible with what is growing in the garden.

Eggplant Hummus
1 large eggplant (about 1 1/4 pounds)
3 tablespoons olive oil, divided
1/2 cup drained canned garbanzo beans (chickpeas)
1 1/2 tablespoons fresh lemon juice
2 teaspoons (generous) tahini
2 roasted garlic cloves*
2 teaspoons chopped fresh parsley

Preheat oven to 350°F. Cut eggplant in half lengthwise, then score flesh in crisscross pattern at 1-inch intervals, 1/2 inch deep. Rub cut sides with 1 1/2 tablespoons oil; sprinkle with salt. Place eggplant on rimmed baking sheet, cut side down; bake until tender, about 1 1/2 hours. Cool slightly, then scoop flesh into processor (discard skins). Add garbanzo beans, remaining 1 1/2 tablespoons oil, lemon juice, tahini, and garlic; puree until mixture is almost smooth. Transfer to bowl; stir in parsley. Season hummus to taste with salt and pepper.

*The recipe calls for 1 garlic clove, minced, but since the oven was hot I roasted a bulb of garlic. If you don't know how, let me know and I'll give you the 411.


Tomato, Red Onion, and Basil Bruschetta
2 cups assorted heirloom tomatoes, seeded, chopped and squeezed of excess liquid
1/2 small red onion, finely chopped
3 tablespoons olive oil
3 tablespoons chopped fresh basil
1 1/2 tablespoons good quality balsamic vinegar
2 roasted garlic cloves, mashed
salt and pepper to taste

Combine tomatoes, finely chopped onion, olive oil, chopped fresh basil, garlic and balsamic vinegar in medium bowl; season tomato topping with salt and pepper. DO AHEAD: Topping can be made 2 hours ahead. Cover and let stand at room temperature, tossing occasionally.


I also served Slightly Sweet Dill Refrigerator Pickles and Dukkah, which I made a few days before. These five things were mixed in with all of the other wonderful treats the other ladies brought.

And last, but definitely not least, the mojitos.

Ultimate Mojitos from Ryan McGale at No. 9 Park in Boston
15 mint leaves, plus 1 mint sprig for garnish
1/2 ounce fresh lime juice
1/2 ounch Mint Syrup (see below)
Ice
2 1/2 ounces light rum
1 ounce chilled club soda (although we topped off the glasses with the soda, so there was probably more than 1 oz)

In a cocktail shaker, muddle the min leaves with the lime juice and Mint Syrup. Add ice and the rum, shake well and strain into an ice-filled highball glass. top with the club soda and garnish with the mint sprig. Add more syrup to taste.

Mint Syrup
In a heatproof bowl, pour 1/2 cup hot Simple Syrup (see below, again) over 1 packed cup of mint leaves. Cover and let the syrup steep overnight in the refrigerator. Strain and refrigerate covered, for up to 1 week. Makes 4 ounces of syrup.

Simple Syrup
Combine 1 cup of water and 1 cup of sugar in a small saucepan and bring to a boil over medium heat, stirring to dissolve the sugar, about 3 minutes. Remove from the heat, let cool and refrigerate in a tightly covered glass jar until ready to use. Makes about 1 1/2 cups of syrup.

The gin option. To make a very delicious gin mojito you replace the rum with gin and the mint syrup with regular simple syrup, add a sprig or two of cilantro to the mint for muddling, and if you're daring, add a slice of habanero chili pepper right before shaking or a Thai chili pepper to the glass.