April 24, 2017

Everyday Gourmet: Maple Mojito Magic

By Kim Dannies

Chekhov famously said “Any idiot can face a crisis; it’s the day-to-day living that wears you out.” As we wearily round up on the nastiest winter in recent memory, I’ve got rum on my mind. I suggest we crack open a bottle, fire up the grill and force spring to show us some love. The sap is flowing, so adding a bit of maple to the mix is magical. Start by whipping up a Maple Mojito for sipping, and then a savory Mojito Marinade for pouring over chicken, mingling the delightful flavors of rum, maple, lime, mint and garlic. A quick Mango and Avocado Salad and rice on the side clinches the effort. Sure, we’ve still got Tax Day ahead, but any well-fed body can easily face that crisis.

Maple Mojito Cocktail
In a saucepan, combine 1 cup pure maple syrup with a fistful of fresh mint leaves. Simmer syrup for 3 minutes; remove from heat. Let syrup steep for 3 days, or use it right away. In a cocktail shaker, muddle 5 fresh mint leaves, 2 shots fresh lime juice and 1 shot mint maple syrup. Add ice and 2 shots of rum. Shake well. Pour into a highball glass filled with ice. Add a splash of club soda, fresh lime slice and mint sprig.

Maple Mojito Chicken
In a prep bowl, combine 2 tablespoons liquid coconut oil; ½ cup coconut milk; 3 tablespoons rum; 1 tablespoon maple syrup; 5 garlic cloves, crushed; 1 cup fresh mint leaves; zest and juice of 2 limes; pinch of kosher salt and pepper. Blend well. Cut 1-2 pounds of chicken breast meat into thick strips. Add chicken to marinade and coat well. Marinate for at least and hour, and up to 8 hours. Thread on to skewers; grill.

Avocado and Mango Salad
Using a vegetable peeler, peel a zucchini and a yellow squash length-wise into thin ribbons. Mound on a serving platter. Finely slice ½ small red onion and 3 scallions. Peel and cube 1-2 ripe mangos and avocados. Add ingredients to a prep bowl and gently toss with 2 parts avocado oil and 1 part sherry vinegar. Mound on top of squash; salt and pepper to taste.
Kim Dannies is a graduate of La Varenne Cooking School in France. She lives in Williston with her husband, Jeff; they have three twenty-something daughters who come and go. For archived Everyday Gourmet columns go to kimdannies.com.


  1. youngvt says:

    I am writing in response to Mr. Hoxworth’s article on transportation costs for the poor in Vermont. I would like to suggest further research on this topic before we simply just give another handout or tax credit. The poor, may, have a higher disproportionate burden on their transportation costs than the wealthier residents of Vermont; however, they also have a lower disproportionate burden on taxes and housing. Pick your evil.
    We can simply just give every poor Vermonter an energy efficient car, gas card, free tuition, renter’s rebate, etc.…but the only way out of poverty is through the combination of education, hard work, and discipline. Education and degrees are not handed out or purchased; a person has to EARN them. This seems to be the only way out of poverty—sorry, there are no shortcuts.
    If we continue this trend of enabling, our entire state will be a welfare state.

Speak Your Mind