Recipe ebook. 10 Wonderful Recipes using Maqui Superberry including: *Maqui Mai Tai *Frozen Maqui Smoothie *Maqui Chicken Breast

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1 10 Wonderful Recipes using Maqui Superberry including: *Maqui Mai Tai *Frozen Maqui Smoothie *Maqui Chicken Breast Recipe ebook *Maqui Shrimp Gazpacho and more...

2 Maqui Mai Tai Yield: 1 drink 1 egg white, lightly beaten* Powder Sugar 1 oz Malibu Rum 1 oz Myers's Plantation Rum 1/2 ounce Cointreau 1 oz fresh orange juice ¾ oz fresh lime juice 1 oz Maqui SuperberryTM 1 cup Crushed ice Orange slice, for garnish Pineapple spear, for garnish Cocktail cherries, for garnish Dip the rim of tall glasses into the egg whites, and then the powder sugar Pour all the liquids into a cocktail shaker. Fill it with ice and shake for about 30 seconds. Fill the glasses and decorate with cherries, pineapple, and/or orange slices, and drink with a straw. Maqui Champagne Cocktail Yield: 4 drinks 4 shots of Grand Marnier 4 oz of Maqui SuperberryTM 4 teaspoons honey 1 bottle Champagne, well chilled 4 chilled Champagne flutes Add the Grand Marnier liqueur, honey, and maqui, mix well. Fill 1/3 of the chilled glasses with the maqui mixture and then fill the rest of the glass with Champagne. Ginger Maqui Cocktail Serve 8 For Ginger syrup: 4-inch piece ginger, peeled and roughly chopped 1/2 cup sugar 1 cup water Place all syrup ingredients in a saucepan and simmer until sugar dissolves and the ginger is infused in the syrup, about 20 minutes. Strain and allow to cool before use. For the cocktail: 4 oz Maqui SuperberryTM 1 lime, juiced 2 cups vodka 1 cup ginger syrup 3 cups club soda Shaved ginger, as garnish Bluebberies, as garnish Mix all ingredients for the cocktail together in a large pitcher. Put ice in glasses and fill glasses about 2/3 full. Garnish with a shaving of fresh ginger and some blueberries.

3 Maqui Chocolate Mousse Serve 6 1 1/2 cups whipping cream 8 ounces Godiva dark chocolate chips 1 teaspoon of powdered espresson 2 oz Myers's Plantation Rum 2 oz Maqui Superberry 4 tablespoons unsalted or organic butter 2 large egg yolk 4 tablespoon sugar Unsweetened cocoa powder or chocolate curls, for garnish Raspberries, for garnish Chill 1 1/2 cups whipping cream in refrigerator. In a double boiler or small saucepan set over low heat, combine the chocolate and butter. Stir often, just until to melt and smooth. Remove from the heat. Stir in coffee, rum, maqui, and egg yolk. Cool, stirring occasionally to just above body temperature. In a chilled mixing bowl, stir in the whipped cream into the chocolate mixture to lighten it. Fold in the remaining whipped cream in two doses. Do not over work the mousse. Spoon into bowls or martini glasses and chill for at least 1 hour. Garnish with raspberries and unsweetened cocoa or chocolate curls. Serve chill. Frozen Maqui Smoothies Serve: 6 1 cup whole milk 1 cup vanilla yogurt 1/2 cup freshly squeezed orange juice 2 to 3 table spoon of honey 1 bananas, peeled and cut into 2-inch pieces 1 cup of fresh strawberries, raspberries, or cherries 3 oz Maqui Superberry 1 to 2 cups crushed ice In a large-capacity blender combine all of the ingredients and puree until smooth. Serve the smoothies in chilled tall glasses. Note: For non-dairy smoothies, substitute 1 cup rice milk for the milk and yogurt. Or, use soy yogurt or milk instead of dairy.

4 Warm Strawberry Salad with Maqui Frozen Yogurt Serve: 4 Maqui Frozen Yogurt: 2 cups plain yogurt 1 ¼ cups simple syrup 2 ounces of Maqui Superberry Strawberry salad: 1 cup raspberries 1 1/2 tablespoon sugar 16 large strawberries, hulled and thinly sliced Making the Maqui Frozen Yogurt: In a bowl, whisk together the yogurt, simple syrup, and Maqui Superberry. Chill for 30 minutes; then freeze in an ice cream maker according to manufacturer's instructions. Keep in freezer. Making the Strawberry Salad: puree the raspberries and sugar in a blender. Divide the puree on among 4 plates, spreading evenly to coat the bottom of each plate. Using 4 strawberries per plate carefully fan them on top of each other, starting at the edge and spiraling in to the center. Preheat the oven to 450 degrees F. Bake the strawberries until just warm, about 2 minutes. Take the frozen maqui yogurt out of the freezer. Cut into 1 1/2-inch think slice. Place a slice of frozen maqui yogurt in the center of each plate. Serve immediately. Maqui Mixed Berry Salad Serve: 4 2 tablespoons lemon juice 2 tablespoons Grand Marnier 2 oz Maqui Superberry 1 tablespoon honey 1 8-ounce container strawberries, trimmed 1 8-ounce container blueberries 1 6-ounce container raspberries 1/5 cup chopped fresh mint leaves In a small bowl, whisk together the lemon juice, Grand Marnier, Maqui, and honey. In a large bowl combine the berries and the mint. Pour the dressing on top and toss gently.

5 Mixed Salad with Maqui berry Vinaigrette Serve: 4 ½ cup light olive oil 1 teaspoon minced garlic 3 oz of Maqui SuperberryTM ½ cup balsamic vinaigrette 1/2 teaspoon brown sugar 1 teaspoon parsley 1 tablespoon minced basil 1/4 teaspoon salt 1/4 teaspoon fresh ground black pepper 4 cups mixed greens 8 endive spears 1/4 cup macadamia nuts 4 ounces goat cheese, crumbled 1 avocado, peeled, seeded, and thinly sliced In a bowl, mix and stir the olive oil, garlic, maqui, and vinegrette together. Add the sugar, parsley and basil and continue stirring. Add the salt and pepper. To make the salads, in a large bowl, combine the greens with the endive and macadamia nuts. Toss with the maqui vinaigrette until lightly coated. Season with freshly ground black pepper. Divide the tossed greens among 4 plates and top with the goat cheese. Arrange 2 endive spears and decorate with avocado slices. Maqui Chicken Serve 4 1 tablespoon olive oil 4 boneless chicken breast, skin on 1/2 sweet onion, finely chopped 1 tablespoon minced garlic 1 teaspoon parsley 2 oz Maqui SuperberryTM Salt and pepper to taste 1 teaspoon Emeril s Original Essence 1 cup baby portabella mushrooms ¼ cup red wine 1/2 cup raisin 1 tablespoon brown sugar 2 tablespoons brandy 1/2 cup chicken stock Heat olive oil in medium pan. Sautéed the onion and garlic for 3 minutes. Gently fry the chicken for 5 minutes. Add parsley, maqui berry, salt, pepper, and essence. Add brandy and chicken stock. Turn chicken, cover pan, and cook for another 5 minutes. Add mushrooms and red wine. Stir in raisins and brown sugar. Bring sauce to boil and reduce until thick.

6 Maqui Shrimp Gazpacho Serves: 6 Ingredients for shrimp: 3 teaspoons dried parsley 3 tablespoons ground cumin 3 tablespoons crushed garlic 1/2 teaspoon sea salt 1 1/2 teaspoons freshly ground black pepper 1 teaspoon of Emeril s Original Essence 6 tablespoons extra-virgin olive oil 2 dozen 21/25 count shrimp, shelled, deveined, and butterflied Preparing the shrimp: Mix all the ingredients except for the shrimp in a 1-gallon zip lock bag. Add the shrimp and marinate in the refrigerator for 4 to 6 hours. Remove the shrimp from the marinade and place on the grill (medium heat). Cook until the shrimp is opaque. Remove from heat and cool immediately. Ingredients for gazpacho sauce: 1 can of Del Monte diced tomato (Basil, garlic, and oregano) 2 tablespoon raspberry vinegar 2 ounces of Maqui Superberry 1 tablespoon crushed garlic ½ cup of brown sugar 1 cucumber, peeled, cut into 1/2-inch cubes 2 avocados, peeled, pitted, cut into 1/2-inch cubes 1 red onion, peeled, cut 1/2-inch long 2 tablespoons of basil paste Salt and pepper 1 limes, juiced Lime slices, for serving Crackers, for serving Preparing the gazpacho sauce: Mix all the ingredients together. Add the shrimp to the sauce. Mix together and serve in a martini glasses with slices of lime and crackers.