1/4 cup dried cranberries.
(1/4 ounce) Ancho Reyes Verde Chile Poblano Liqueur (optional).(4 ounces) sparkling wine or sparkling water.
Orange peel twist or grapefruit peel twist.Combine rum, Aperol, passion fruit liqueur, and, if using, poblano liqueur in a 14-ounce wine glass completely filled with ice.Top with sparkling wine or sparkling water, and gently stir.
Garnish with an orange peel twist or grapefruit peel twist.. Photo by Jennifer Causey / Food Styling by Rishon Hanners / Prop Styling by Lydia Pursell.packed stemmed and roughly chopped collard greens.
unsalted roasted peanuts.
, grated on a Microplane (about.Chop the shrimp in a food processor.
Add the remaining mousse ingredients and process until the shrimp are finely chopped.Remove the shrimp mousse to a bowl and mix rapidly to incorporate air into the mixture.. Cut the block of tofu in half horizontally; cut each piece in half lengthwise, then crosswise, to make 8 equal pieces.
Lay the tofu pieces side by side in a 9-inch glass pie pan or other heatproof dish.Evenly spread shrimp mousse over each piece.. Place a steaming rack in a wok, add water to just below the level of the rack, and bring to a boil.
(Editor: Top Umbrellas)