Best 7 Beachcomber Recipes

BEACHCOMBER'S PRICKLY PEAR JELLY

Steps:

• Harvest tunas (prickly pear fruits) wearing thick gloves. A 2 quart colander full to top should yield about 8 cups juice. Be sure to include a few that still are a wee bit green if possible. Do NOT handle these with bare hands (you will be sorry because they are deceptive- she writes while gnawing at her right thumb pad - LOL).
• Rinse the fruits in a colander (we have a lot of salt spray here). Then put them in a large nonreactive kettle with the 2 cups of water. Cover & bring to rapid simmer. Simmer until fruit soft - about 30 minutes.
• Ladle now mushy fruits into blender & blend with enough water to make thick slurry. Ok to do this after fruits cool if this recipe has been too high risk up to this point. Otherwise blend when hot but be sure to hold down blender lid with a thick cloth between it & your hand because boiling brilliant magenta juice with tiny tiny spines REALLY hurts! (Clorox cleanup gets it off countertops & walls).
• Pour blended fruits back into pan with residual water & stir.
• Drape 4 layers of cheesecloth in colander (which should sit in another pot or bowl) & dampen.
• Pour or ladle then pour the brilliant magenta fruit slurry into the cheesecloth & gather the edges to twist and squeeze the juice out (need to wait a bit if the mush inside is still hot). Your hands will be stained brilliant magenta if you opt not to wear gloves but the cheesecloth effectively sieves out any little spines.
• Rinse out the initial kettle (use those gloves just to be safe) and pour the strained juice back into it. Add lemon juice. Heat to boil & add the 2 packets of powdered pectin. Bring to a hard boil for 1-2 minutes.
• Add 7 cups of sugar, blend well & bring to a hard boil for 2 minutes.
• Ladle into sterilized 1 cup jars, lid & process in covered hot water bath for 20 minutes. Leave 1/2 inch headroom when filling jars & be sure to have jars in hot water bath covered by at least 2 inches of water.
• Remove from bath & place on flat towel on counter. Jars should "pop" within 5 minutes. ENJOY!

BEACHCOMBER

Steps:

• Add pineapple juice, orange juice, Smirnoff No.21 Vodka, Captain Morgan Parrot Bay Coconut Rum. Shake with ice and strain into an ice-filled rocks glass. Garnish with an orange slice.;

BEACHCOMBER

Steps:

• Combine all ingredients in a cocktail shaker and shake vigorously. Strain into a large cocktail glass or wineglass.

AUSSIE BEACHCOMBER (AUSTRALIAN MAI TAI COCKTAIL)

Steps:

• Precool a Low-Ball glass with ice.
• Add all the ingredients into a cocktail shaker including the mint (mint must bruise with ice). Shake vigorously and pour into the Low-Ball glass over ice.
• Serve with a cocktail spear of mulled pineapple or fresh pineapple chunks.

BEACHCOMBER COOKIES

Steps:

• Heat the oven to 350 degrees F and arrange a rack in the middle. Place flour, baking powder salt, cinnamon, and nutmeg in a medium bowl and whisk to combine; set aside.
• Combine butter and sugar in a large bowl and beat over medium speed until mixture resembles wet sand and is airy, about 3 minutes. Add eggs 1 at a time, letting each fully incorporate before adding the next. Add vanilla extract. Reduce speed to low, add flour mixture in 2 parts, and mix until just combined, about 1 minute. Add remaining ingredients and mix until evenly combined.
• Using a 2-inch ice cream scoop, drop dough onto baking sheets, spaced about 1-inch apart. Bake until cookies are puffed, set, and tops and undersides are golden brown, rotating sheets halfway through, about 18 to 20 minutes. Remove from oven, let cool on sheets 2 minutes, then remove to wire racks to cool completely.

BEACHCOMBER

Steps:

• Add pineapple juice, orange juice, Smirnoff No.21 Vodka, Captain Morgan Parrot Bay Coconut Rum.
• Shake with ice and strain into an ice-filled rocks glass.
• Garnish with an orange slice.

AUSSIE BEACHCOMBER (AUSTRALIAN MAI TAI COCKTAIL)

Steps:

• 1. Add ice cubes to low-ball glass.
• 2. Add all the ingredients into a cocktail shaker including the mint (mint must bruise with ice). Shake vigorously and pour into the low-ball glass over ice.
• 3. Serve with a cocktail spear of mulled pineapple or fresh pineapple chunks.