Give your Independence Day celebrations a little extra flavor with these delicious food and drink recipes crafted by Montage chefs and bar managers.
From Montage Beverly Hills
Makes 20 popsicles
2 lb strawberries
2 lb pineapples (peeled, cored and chopped)
1 can of coconut milk
3 tablespoons of sugar
4-5 drops of blue food coloring
20 popsicle sticks
Hull and quarter strawberries. Place in a medium saucepan with 1 tablespoon of sugar. Cook until mixture comes to a boil and when the strawberries release their juices for about 2 minutes. Set aside to cool.
Add 1 tablespoon of sugar to the coconut milk and heat in another saucepan just until mixture boils, set aside to cool.
In the meantime, add the last tablespoon of sugar with the pineapples, put them into a blender and blend until smooth. You may have to add small amounts of water to help the fruit blend easier. Add in blue food coloring until you have reached your desired shade of blue. Removed from blender. Repeat same process and blend the strawberries.
To assemble your popsicles, pour the blended fruits into ice cube trays, cover with plastic wrap and stick a toothpick halfway into each one to enjoy mini popsicles.
Alternative Popsicle: Use a Popsicle mold to make tricolored popsicles! Fill one third of it with strawberry, let it freeze for one hour, then fill the second third with coconut, freeze again for another hour, then fill the bottom third with pineapple and freeze one last time for one more hour.
From Montage Laguna Beach
1 ½ ozs Grey Goose Vodka
1 oz Lillet Blanc
1 oz lime juice
1 oz simple syrup
Splash club soda
Fresh cucumber and strawberries
In a mixing tin muddle one strawberry and one slice of cucumber. Add ice and remaining ingredients except the soda. Shake and finely strain over fresh ice into a highball glass. Finish with soda and garnish with a slice of fresh strawberry and cucumber.
From Montage Deer Valley
3 lbs raw, shelled, deveined shrimp (preferred Gulf prawns, slightly smaller but naturally sweet)
1 each Hawaiian pineapple, peeled and cubed 1-inch
1 ½ tablespoons minced garlic
3 tablespoons minced fresh ginger
1/4 cup Siracha chili paste
1 cup honey
1 cup fresh-squeezed lime juice
1 tablespoon soy sauce
1 teaspoon ground black pepper
1 cup canola oil
2 each fresh limes cut into wedges
Rinse shrimp in cold water and place in a large bowl. Combine garlic, ginger, chili paste, honey, lime juice, soy sauce, pepper, and oil in a large bowl. Whisk thoroughly. Set aside 1 cup of the marinade. Pour remaining mixture over shrimp and refrigerate for at least 24 hours.
When ready to cook, skewer shrimp* with ripe Hawaiian pineapple. Alternate shrimp and pineapple, three shrimp, three pineapple cubes. When you’re ready to grill make sure that the grill is hot. Place the shrimp kabobs on the grill and reduce heat to medium level to avoid burning. Brush kabobs with reserved marinate and cook for about 2 minutes. Then flip the shrimp over brush with marinate and grill for another 2 minutes, until done and fully cooked. Serve over steamed cilantro rice with fresh lime wedges.
*Make sure to soak bamboo skewers for 30 minutes prior to using, so they do not burn.
From Montage Kapalua Bay
2 whole chickens, broken down into legs, thighs and breasts
1/3 cup ketchup
1/3 cup soy sauce
1/2 cup brown sugar
2 tablespoons Sherry wine
2 tablespoons Sesame oil
1 tablespoons Siracha
1 small piece ginger root, minced
1 clove garlic, minced
In a large mixing bowl mix ketchup, soy, brown sugar, sherry, sesame oil, siracha, ginger and garlic.
Marinate the chicken in the sauce for at least 30 minutes. Reserve some sauce for basting and serving with the chicken.
Grill chicken flipping as needed. Baste with sauce frequently. Once it registers 165 degrees the chicken is done.
Serve with white rice and mac salad.