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Fresh Orange Margaritas

May 2, 2013 in drink

Today we’re getting a jumpstart on Cinco de Mayo! It’s this weekend and I have no plans! Gah!

The Cinco de Mayo theme for this week’s Thirsty Thursday is extra special because guess who was here visiting last Cinco de Mayo! Nicole! We made margaritas, ate our weight in guacamole and salsa, and the baby tried his first tortilla chip.

I obviously had to make a margarita for today but wanted to branch out from the usual. This one uses fresh orange juice and it’s amazing. It’s maybe a little sweet for me but that’s easily fixed (note the large amount of salt on the rim – and I went back for more!) but I know a lot of people really dig sweet drinks. The recipe makes quite a bit but it stores well in the fridge or it’s very simple to halve or even quarter if you need to.

Make it!

Nicole made Layered Frozen Mango Raspberry Margaritas! You should make those too! Why not.

One year ago: Fish Tacos with Guacamole and Cabbage Slaw
Two years ago: Baked Peanut Butter Doughnuts with Chocolate Glaze
Three years ago: Chocolate Malt Cheesecake
Four years ago: Strawberry Shortcakes

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Fresh Orange Margaritas

Ingredients

1 1/2 cups water
1 1/2 cups sugar
1 cup freshly squeezed lime juice
1 cup freshly squeezed orange juice
1 cup clear tequila
1/2 cup Triple Sec
limes, for garnish
coarse salt
ice

Instructions

  1. In a small saucepan, heat sugar and water over medium heat. Simmer until the sugar is dissolved and the liquid is syrupy, about 10 minutes.Let cool slightly.
  2. In a large pitcher, combine syrup, lime juice, orange juice, tequila, and Triple Sec.
  3. To prepare your glasses, run a lime wedge along the rim of your glasses and then dip in a plate of coarse salt. Spoon ice in each cup and pour margaritas over top. Garnish with extra lime wedges.
http://fakeginger.com/2013/05/02/fresh-orange-margaritas/

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Roasted Corn with Parmesan and Lime

September 28, 2011 in sides

I know, I know – summer is over and corn season is long gone. But you’ve GOT to try this recipe. I don’t know what drew me to the recipe or why I thought it would go over well with my family but holy geez, I am so happy I gave it a try. The sweetness of the corn is perfectly balanced by the salty Parmesan, tart lime juice, and spicy cayenne.

I am usually not a fan of spicy but this dish can really handle some cayenne. I think I ended up adding about 1/2 teaspoon of the spicy stuff! That’s what is so great about this recipe – it’s so easy to adapt!

Make it. Use frozen corn if you must, just make it. I am willing to bet that you’ll love it!

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Roasted Corn with Parmesan and Lime

adapted from Elephant Eats

Ingredients

3 medium ears corn
1½ tablespoons olive oil
salt and freshly ground black pepper
1 tablespoon mayonnaise, at room temperature
1 tablespoon sour cream, at room temperature
juice of 1 large lime
3 tablespoons grated Parmesan
generous pinch of cayenne

Instructions

  1. Heat the oven to 400 degrees.
  2. Shuck the corn and cut the kernels from the cobs, tossing them in a bowl with the olive oil and plenty of salt and pepper.
  3. Spread the kernels evenly on a large rimmed baking sheet and roast for 15 to 20 minutes, scraping and turning over the kernels once or twice, until they’re tender and lightly caramelized.
  4. Put the corn back into the bowl and stir in the mayonnaise, sour cream, lime juice, Parmesan and cayenne. Taste and adjust any of the flavorings, including salt and pepper, if necessary.
http://fakeginger.com/2011/09/28/roasted-corn-with-parmesan-and-lime/

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Grilled Corn and Avocado Salad

July 4, 2011 in salad

If yesterday’s post was last minute 4th of July ideas, here’s a last last minute idea.

My boys bought their daddy a grill for Father’s Day and he’s been obsessed with it ever since. He’s so serious about it that he’s been going to the grocery store by himself to pick out what he wants to grill. It’s been the usual for the most part (burgers, sausage, chicken) but one day he shocked me with some corn. It was so delicious right off the grill and I knew immediately that I wanted to make this salad with it.

The sweet corn with the tart lime dressing is such a weird combination but so good! And anything with avocado is good in my book! Husband doesn’t like avocado or cilantro but even he liked this. I’m definitely making this again the next time we have some extra grilled corn.

I do recommend using cherry tomatoes. I used the larger grape tomatoes and I felt like they were too big compared to the rest of the ingredients. If you love tomatoes (I don’t) you might not have an issue with it though.

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Grilled Corn and Avocado Salad

Ingredients

2 ears of fresh sweet corn
1 pint cherry or grape tomatoes, halved
1 ripe avocado, diced
2 tbsp fresh cilantro, chopped
juice of 1 lime
3 tablespoon olive oil
1 tablespoon honey
1 clove garlic, minced
salt and pepper, to taste

Instructions

  1. Remove husks from corn and grill over medium heat for 10 minutes. The corn should have some brown spots and be tender and not mushy. Let cool slightly before cutting the corn off the cob. Add tomatoes, avocado, and cilantro.
  2. To make the dressing, whisk together the lime juice, olive oil, honey, garlic, and salt and pepper. Pour over the corn mixture and gently toss to combine. Refrigerate for at least 10 - 15 minutes before
http://fakeginger.com/2011/07/04/grilled-corn-and-avocado-salad/

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Watermelon Lemonade

August 15, 2010 in drink

Another Sunday, another Project Pastry Queen post! This recipe was chosen by Ashley of Delish and she chose Watermelon Lemonade.

I don’t feature a lot of drinks on here because I’m strictly a Diet Coke or water kind of girl but I have to say, this watermelon lemonade is worth talking about. It’s tart like lemonade should be but filled with watermelon and whatever other fruits you want to throw in. I included strawberries, white peaches, and grapes along with lemon, lime, and orange slices. It was so refreshing and perfect for the ridiculous summer we’re having down here.

If you’re intimidated by the amount of time a drink like this takes, don’t be. Cutting all of the fruit took the longest but at the end, I had a large bowl of leftover cut fruit to put in the fridge which made for quick, healthy snacks.

Make sure you check out Ashley’s blog to get the recipe and then visit the Project Pastry Queen blogroll to see everyone else’s lemonade. Next week is my pick so you better join the group this week if you want to bake some deliciously rich corn muffins with us!

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Margarita Cupcakes

May 5, 2010 in cake, cupcakes

Happy Cinco de Mayo!

I’m usually not one for holidays themed blog posts but I’ve been looking for an excuse to make margarita cupcakes for awhile now and what better day than Cinco de Mayo?!

Before I tell you about these cupcakes, let me tell you about the vegan margarita cupcakes I made first.

They sucked. The end.

So I remade them with a recipe that included lots of butter and quite a few eggs and everything was right in the world. Seriously though, these cupcakes were perfect. The whipped egg whites are a little more work but they are so worth it in the end. You get the fluffiest cupcakes with whipped egg whites.

As far as the margarita mix… it kind of just tasted like lime juice so if you’re willing to squeeze the juice out of a bunch of limes, I’d just go that route and save a few bucks.

If you’re headed to a Cinco de Mayo party tonight these cupcakes would definitely be a crowd pleaser! You could even add some tequila to the icing for an extra kick – as long as there are no kids around!

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Margarita Cupcakes
 

Ingredients
For the cupcakes:
  • 2 cup unbleached all-purpose flour
  • 1 tablespoon instant milk powder
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 12 tablespoon (1½ sticks) unsalted butter, at room temperature
  • 1½ cup sugar
  • 1 tablespoon vanilla extract
  • 1 cup margarita mix
  • 5 egg whites, at room temperature
For the frosting:
  • 1 cup butter (2 sticks), softened to room temperature
  • 2 tablespoons lime juice
  • ½ cup margarita mix
  • 4 cups powdered sugar, sifted

Instructions
To make the cupcakes:
  1. Preheat oven to 350F and prepare 2 cupcake pans.
  2. In a medium bowl, sift together the flour, instant milk, baking powder and salt and set aside.
  3. In bowl of electric mixer, beat the butter and sugar together on medium-high until light, about 3 minutes. Beat in the vanilla extract, then margarita mix. Reduce the speed to low and beat the flour mixture into the butter mixture until just combined.
  4. In a large bowl, using an electric mixer fitted with clean, dry beaters and set on high speed, beat the egg whites until stiff peaks form. Using a rubber spatula, gently fold the beaten whites into the batter just until incorporated.
  5. Divide the batter between the cupcake molds. Bake about 20-22 minutes or until a toothpick inserted into the centers comes out clean.
To make the frosting:
  1. Beat butter until light and fluffy. Add in lime juice and margarita mix; beat. Mixture will curdle, don’t worry about it. Add in powdered sugar ½ cup at a time until it reaches the desired consistency.


from Good Things Catered

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