I enjoy spending hours cooking in the kitchen. Doing the prep work soothes my frazzled nerves. Watching a dish slowly come together as the various ingredients combine their flavors calms me down.
Being in the kitchen is a great escape from a contentious world. Pulling together appetizers, a salad, main dish, and a couple of desserts, gives me a lot of pleasure. Good food promotes good conversation and well-prepared dishes tell our friends that we care about them.
I like to have the meal completed before everyone arrives, but sometimes, like this New Year's Eve, I know I'll still be cooking. The best solution is a colorful cocktail that refreshes and entertains while I'm finishing dinner.
Because there are edible pieces of fruit at the bottom, including a spoon means the cocktail is a drink and an appetizer all in one.
Tropical Rum Cocktail
Cocktails, like pets, need to be named. I'd appreciate any and all suggestions.
Yield: 4
Time: 10 minutes
Ingredients
1 cup white rum
2 Fuyu persimmons, ripe, slightly soft, finely chopped
1 cup fresh orange juice, sweet
1/4 cup fresh lime juice
4 tablespoons powdered sugar
16 ice cubes
Method
Pour the white rum into a pitcher, add the powdered sugar, and stir well to dissolve. Add the finely chopped persimmons, orange and lime juice, and stir well to combine.
Put 4 ice cubes and a spoon into each glass, pour in the drink, making certain that the persimmon pieces are divided equally and serve.
Variations
Top with a fresh sprig of mint
Adjust the proportion of orange and lime juice, to taste
Substitute finely chopped mango, strawberries, kiwi, or fresh passion fruit for persimmons
David Latt is an Emmy-award winning television producer who turns to cooking to alleviate stress. He shares his experiences with food and his favorite recipes on his blog Men Who Like To Cook.