Top secret recipes_ sodas, smoothies, sp - Todd Wilbur [12]
4 cups water
1 tea bag
¼ cup Ocean Spray cranberry/
raspberry juice
2 tablespoons concentrated white
grape juice, thawed
2 tablespoons Knott’s Berry Farm
raspberry syrup
1 tablespoon Knott’s Berry Farm
seedless blackberry jam
1 teaspoon lemon juice
2 cups ice
1. First brew the tea by bringing 4 cups of water to a rapid boil. Turn off the heat, drop in the tea bag, and let the tea steep for an hour or so. Remove the tea bag and put the tea into the refrigerator to chill.
2. When the tea is cold, make your drink by pouring juices, raspberry syrup, blackberry jam, andcup of tea into a blender.
3. Add 2 cups of ice and blend on high speed for 20 to 30 seconds or until the drink is smooth and all ice has been crushed.
• MAKES 1 16-OUNCE SERVING.
TAZOBERRY & CREAM
Some folks like their Tazoberry a little creamier. It’s an easy variation that includes adding just 2 tablespoons of cream to the blender with the other ingredients in the recipe above. Blend as described in Step 3, and top the drink off with whipped cream if you’ve got it.
T.G.I. FRIDAY’S TROPICAL OASIS SMOOTHIE
I remember when the menu at T.G.I. Friday’s used to include over half a dozen smoothies, but in many Friday’s restaurants today the list has been trimmed to just the top few sellers.This is a clone for one of those three favorites. The other two—Gold Medalist and Tropical Runner—are cloned in Top Secret Restaurant Recipes.
¼ cup pineapple juice
¼ cup papaya juice
½ cup canned peaches
1 scoop orange sherbet
½ cup ice
GARNISH
orange slice
maraschino cherry
1. Combine all ingredients in a blender and mix on high speed until smooth.
2. Pour into a 14-ounce glass, add an orange slice and maraschino cherry on a toothpick. Serve with a straw.
• MAKES 1 DRINK.
SHAKES
To make a milk shake you must use ice cream. I don’t care what they say in Rhode Island and parts of Massachusetts where a milk shake is just milk shaken up with flavored syrup. To those folks, when you add ice cream it’s called a cabinet. And I don’t care what they say in other parts of New England where milk shakes are called velvets or frappes. A milk shake, according to the ultimate food reference guide, Food Lover’s Companion, “consists of a blended combination of milk, ice cream, and flavored syrup, fruit or other flavorings.”
Milk shakes became very popular in the 40s and 50s when machines were developed to dispense a perfectly frozen creamy product. Busy soda fountains and drive-in restaurants welcomed the extra convenience and consistency offered by these handy machines. Ray Kroc, the man who made McDonald’s a household name, was once the exclusive distributor of a milk shake machine called the Multimixer. While on his route he heard about a thriving hamburger stand in San Bernardino, California, that was using a row of eight Multimixers at a time to serve lines of people. His initial pitch to the McDonald brothers for franchise rights was motivated by his dream of selling each new store a bunch of these milk shake machines.
In the last decade or so the most popular milk shakes are more than just thin, lightly colored desserts served with a straw. With the success of Dairy Queen’s Blizzard, milk shakes have become much thicker and chunkier. Bits of fruit, candy, cookies, and cereal are added to the mix, making for a treat that can no longer be sucked through a straw without collapsing a lung.
The beauty of all these excellent desserts-in-a-cup is that they can be re-created at home without having to go out and get a Multimixer. For most of them, just get out the blender. For the thicker, chunkier shakes (such as the Blizzard and