Showing posts with label margarita. Show all posts
Showing posts with label margarita. Show all posts

Thursday, July 19, 2012

Mango Margaritasicles

Mango Margaritasicle
Apparently, in the world of food blogging, last summer was the summer of the boozy popsicle.

Somehow I missed it.

Which is a terrible shame because I am quite enamored of the idea of boozy popsicles.  First, booze.  Second, -sicles ... as in popsicles, as in cold, refreshing, child-like fun.  What's not to love here?




So I decided that boozy popsicles need not go out of style after a single season. I dub boozy popsicles the classic pearl choker of the culinary world (potentially a little dated-looking but never truly unfashionable)

Here's my contribution to the host of options out there:  mango, lime, and tequila coming together in a popsicle that is as visually playful and refreshing as it is tasty.  And boozy.  (Actually, each popsicle contains about 1 1/3 Tbs. of alcohol, so don't worry about getting blotto on these ... assuming you limit yourself to one or two in a sitting.)

Note that I came late to the party and had a hard time finding any popsicle molds, so I improvised.  Many years ago a friend taught me how to stick a plastic knife through the foil top of a container of pre-mixed yogurt and freeze it into a sort of yogurt-pop, so I employed that technique to make my pops.  They don't look as lovely as they might, but they hold up well and I don't have to store the special -cicle making equipment.

Mango Margaritasicles

3 c. fresh diced mango (or 4 c. frozen, and then thawed - it will reduce in size)
1/4 c. lime juice
1/2 c. tequila

6 popsicle molds OR 6 dixie cups and 6 plastic knives

Puree the mango in a food process.  It should make about 2 cups of puree.  Mix in lime juice and tequila until well blended.  Pour into popsicle molds or dixie cups (a scant 1/2 c. per popsicle will yield 6, but there's no need to be precious about making it all come out even).

Mango puree with the dixie cups at the ready.

Fill cups not quite half full.

Cups covered with foil, knives gently inserted.


If you're using the cups, top each with a small piece of aluminum foil.  Crimp around the top so the foil stays in place.  Using a real, sharp-tipped knife, make a tiny slit in the top/center of each piece of foil.  Using that slit as a starting point, gently insert a plastic knife into each cup, careful not to tear the foil any more than necessary.  The foil and the viscosity of the fruit puree should keep the knives upright.  Gently place the cups (or molds) in your freezer and allow to freeze solid (about 6 hours).  To remove from cups, remove foil and use kitchen shears to snip the edge of the cup.  The rest should just peel away.

Thursday, March 15, 2012

Margaritas a la Wendy

Last weekend, Mr. Wendy and I went to a wedding.

And, oh, what a wedding it was!  Our friends had a flash wedding:  all the guests, the bride and groom, and the officiant (Mr. Wendy) gathered on the lawn of the Texas capitol building, beneath a pre-designated magnolia tree, and in three minutes they were man and wife.

We then reconvened in the couple's backyard for a lovely evening of food and drink.

The bride had asked a florist for "some flowers," and stated a preference for varied textures.  Before the wedding, I helped arrange flowers on the table centerpieces (which otherwise consisted of candles and bleached bones ... a perfectly normal thing for a Texan to have lying around).  We found spots all over the rest of the yard to stash the extra flowers, creating tons of beautiful surprises everywhere you looked.  The whole effect was very much in keeping with the couple's eclectic style (witness the garland of multi-colored Christmas lights stuffed into spent shotgun shells).







The food was incredible:  barbecue for the omnivores, and Korean fusion for the vegetarians.  The Asian food was actually catered by a food truck owned by Paul Qui (this season's brand new Top Chef):  some sort of heavenly braised eggplant, grilled romaine lettuce with a spicy/creamy Thai dressing, an apple kim chi (that technically went with a pork belly dish), and these stunning rice balls seasoned with some unknown deliciousness (seaweed? soy sauce? some combination?).  For dessert, there was a huge selection of gorgeous tiny pastries and cookies (including macaroons!).

Mysteriously Delicious Rice Balls

In addition to mineral water and a well-loved keg of beer, the bride made pitchers of margaritas.  No frou-frou blended drinks here.  Just lime juice, simple syrup, and tequila.  Served over ice and sipped slowly in the cool night air, they were the perfect blend of tart and sweet.

They inspired me to make some of my own margaritas.  I confess I do like a tick of Cointreau in my margarita, just a hint of orange to soften the lime, but I didn't have any at home.  I made do by infusing the simple syrup with orange zest.

Here's the result ... not too shabby, if I do say so myself.  You can play with the proportions if you like a drier margarita, less tequila, whatever.  But these proportions satisfied both my own sweet tooth and Mr. Wendy's love of straight, good tequila.

Margaritas a la Wendy

1 c. sugar
1 c. water
zest of one orange

1/2 c. fresh lime juice (no pulp)
1/2 c. tequila (100% agave ... don't use really cheap tequila)

ice (we didn't have crushed, so I smashed some cubes in a freezer bag)

Start by making an orange-infused simple syrup:  combine 1 c. water, 1 c. sugar, zest of one large orange in a non-reactive saucepan, heat to a boil, then cool.  Strain the syrup through a mesh sieve to remove the orange zest.

Combine 1 cup of the simple syrup with 1/2 c. lime juice and 1/2 c. tequila.  Cover, chill, and serve over crushed ice.

[If you want to salt the rim of your glass (something I don't do), rub the cut side of a lime or orange around the outside rim of the glass (not the inside, because you really don't want salt falling into your drink).  Invert the glass and set it carefully into a plate or shallow bowl of kosher or large-flake sea salt.]


~~~~~~

Wendy is the author of the Mysteries a la Mode. Visit her on the web or on Facebook. She also writes the Pet Boutique Mysteries under the name Annie Knox; you can follow Annie on Facebook, too!

Thursday, May 6, 2010

Cinco de Mayo Redux!

RileyAdamsFoodBlogPostpic_thumb_thumb

I decided that, with a holiday as fun as Cinco de Mayo, we should just keep on celebrating here at the Mystery Lovers’ Kitchen. Seis de Mayo? Hmm. Unfortunately, I took French in school, so my Spanish is all dependant on Sesame Street viewing from about 35 years ago. If you missed it, see Jenn’s great post yesterday on the history of Cinco de Mayo.

Our family loves tacos! And with my sneaky recipe below, I’m even able to include black beans in the mix and my kids aren’t even aware they’re there! Black beans are fantastic for you—they lower cholesterol, they’re chock-full of protein and fiber, and are loaded with antioxidants, too.

And…my husband and I love margaritas. :) This one is a little girly-looking for my hubby, but as long as we’re not out in public and it doesn’t have an umbrella stuck in it, he’s happy to indulge!

margarita Pink Lemonade Margarita

2 cups crushed ice

1 cup pink lemonade

¼ cup cranberry juice

¼ cup tequila

½ lime squeezed

Combine and mix in blender or cocktail shaker

Taco Easy Taco Dinner

1.25 pounds ground beef

1 package taco seasoning (the seasoning I bought called for tomato sauce and water, so be sure to follow your seasoning instructions)

8 oz tomato sauce (if called for by seasoning packet)

¼ cup water (if called for by seasoning packet)

8 oz can corn kernels

8 oz can black beans

Flour tortillas

Meat Mixture

Brown ground beef. Skim off fat. Add taco seasoning and mix for 1 minute. Add water, tomato sauce, corn, and beans. Cover and simmer for 10 minutes stirring occasionally. Heat flour tortillas in the microwave.

I bought Archer Farms steam in the bag Spanish Rice as a side dish

Happy Cinco de Mayo!

Cinco de Mayo

And now our contest news...
Congratulations to Stacy from Louisville!
You've won Riley's Williams-Sonoma’s Ultimate
Grilling Rub Collection!!!

Here's your chance to enter Julie's May Contest!

Julie’s first book in the Manor of Murder Mystery series, Grace Under Pressure, debuts June 1st! To help launch the book and to celebrate its release, she's running a very special contest: Pre-order Grace Under Pressure any time before May 31, 2010, and you're eligible to win a $25 gift certificate from Mystery Lovers Bookshop! (and if you've already pre-ordered, you just need to let Julie know!) No receipts required. Just email Julie at JulieHyzy@gmail.com with the date that you pre-ordered and the name of the bookstore you ordered it from, and your name goes in! (Please put "CONTEST" in the subject header. Thanks!)

Here are a few helpful links to get you started: Mystery Lovers Bookshop (free shipping on book orders over $10!) - The Poisoned Pen (my local mystery bookstore) - Barnes & Noble - Amazon.com