240 Hawaiian Bruschetta And Grapefruit Daiquiris
/SQ Tiki Bruschetta
It's been a while since we invited a new host into the Zen Tiki Lounge. This week we are joined by Krista! A huge fan of tiki and pop culture herself, Krista fits right in here in the ZTL. Now Who's ready for a cocktail? Try a simple grapefruit daiquiri. Sunshine and Krista sip this low calorie drink while Xavier Cugat and other great latin artists of the day. This week is full of tips for entertaining with less calories, both food and drink. You must try the Hawaiian Bruschetta paired with the Grapefruit Daiquiri. Simply magical together. And for the veggie lovers Krista has some tips on platters with dips that won't break your waist. We're also talking about reusing things around the bar, keeping that cocktail lifestyle as green as possible. Theres plenty more but my inebriated fingers are growing weak. Listen to the show for all the rest. Cheers!
Grapefruit Daiquiri with just 182 Calories
2 ounces white grapefruit juice
2 ounces light/amber rum (Mount Gay or Rhum Barbancourt)
1/3 ounce simple syrup or cinnamon infused syrup
1/4 ounce Maraschino Liquor (optional, adds that Hemmingway twist to your daiquiri)
Shake with ice and pour over crushed ice and sip away your cares. Use a little more simply syrup or cinnamon syrup if you like your cocktail a little sweeter, but this recipe just as it is with fresh squeezed grapefruit is pretty darn good. White grapefruit is less sweet than pink or red, so go find those white grapefruits on the old ladies tree down the street.
Hawaiian Bruschetta just 40 calories per piece
1 pack Kings Hawaiian Rolls
3/4 cup chopped red onion
1 cup chopped pineapple tid bits (use the canned chunks and chop a little smaller)
4 tablespoon butter (2 tablespoons for onion and pineapple, 2 tablespoons for brushing bread)
4 tablespoon dark brown sugar
2 tablespoons fresh chopped cilantro (optional for garnishing tops)
Saute onion and pineapple with butter, adding sugar after onions have already gotten soft and translucent. Stir till sugar dissolves completely. Set aside. Slice rolls into three each, creating three thinner slices from each roll. A good serrated bread knife helps. Brush each sliced roll with a little butter. Toast on a baking sheet in a 350 degree until corners start to brown, remove from oven. Top each piece with some of the sauté mixture. Garnish with chopped cilantro.
