ROUSES_Spring2024_Magazine Pages Web

rum, lime juice, orgeat syrup and orange liqueur; it became a signature drink of Trader Vic’s. Orgeat, pronounced “or-zha” or “or-zhat,” is a sweetened almond cocktail syrup.

HOW TO PREP: Pour all ingredients except for mint and lime wheel garnishes into a cocktail shaker. Shake vigorously, then pour into a double old-fashioned glass. Float the lime wheel in the glass and add the fresh mint sprig. Serve.

12 ounces cream cheese, softened ¼ cup sour cream Juice of 1 lemon 1 tablespoon hot sauce 1 teaspoon garlic powder ¼ cup sweet chili sauce, plus 1 tablespoon 5 green onions, thinly sliced, 1 tablespoon reserved for garnish 1 cup shredded fontina cheese, divided Salt, to taste Freshly ground black pepper, to taste HOW TO PREP: In a deep-sided frying pan, heat ½ inch of oil over medium heat until it reaches 350°F. Add wonton wrappers in small batches and fry for three minutes or until golden, flipping halfway. Remove from oil and transfer to a paper towel-lined plate. Season with salt and set aside. Preheat the oven to 350°F. Grease a 1-quart baking dish and set aside. In a large bowl, whisk together softened cream cheese, sour cream, lemon juice, hot sauce, garlic powder and 1 tablespoon of sweet chili sauce until smooth and creamy. Fold in crabmeat, green onions (reserving 1 tablespoon for garnish) and ½ cup of the fontina cheese. Season to taste with salt and black pepper. Spread the mixture evenly in the greased baking dish, then cover the top with the remaining fontina cheese. Bake for 15 minutes or until the dip is bubbling and the cheese is melted. Remove from the oven, drizzle with the remaining ¼ cup of sweet chili sauce, and top with reserved tablespoon of sliced green onions. Serve warm with the prepared wonton chips.

MAI TAI Makes 1 cocktail

CRAB RANGOON DIP WITH WONTON CHIPS Serves 8-10 WHAT YOU WILL NEED: For Wonton Chips: 20 wonton wrappers, cut in half Vegetable oil, for frying Salt, to sprinkle

WHAT YOU WILL NEED: 1 ounce white rum 1 ounce dark rum ¾ ounce lime juice, freshly squeezed ½ ounce orange curaçao liqueur ½ ounce orgeat ¼ ounce simple syrup Fresh mint spring, for garnish Lime wheel, for garnish

For Crab Rangoon Dip: 1 pound crabmeat

63 WWW.ROUSES.COM

Photo by Romney Caruso