Tag Archives: lime

One Tequila, Two Tequila, Three Tequila, Floor!

While still back in New York for graduation, my dad mentioned to me that we have a bag of powdered sugar here at home that has a hole in it. He said this with a slight smile and mischievous look in his eye as he followed with “we probably should use it up”.

I told him not to worry, that I had a plan up my sleeve, and boy did I. My family has celebrated with margaritas since, well, at least since I was in college if not before. Finally this summer I was able to join my parents in enjoying the celebration outside home when I turned 21. But so far, nothing beats a homemade margarita done by dad. Then again, there are always more to try! If you have a favorite margarita place, let me know!

Upon arriving back at home for a much-needed (and after four years of studying – well deserved) break, I checked out a recipe I had found on FoodGawker for, you guessed it, margarita cupcakes.

We usually use Jose Cuervo for the margaritas, but last summer our bottle ran dry with a batch in the blender, so we decided it was time to break out the big guns. My parents had a bottle of Patron stashed away in the food pantry, so we brought it out of hiding.

Since these cupcakes were in part celebration of graduation, I decided why not use the good stuff? Feel free to use any other kind of tequila if you don’t have an insanely expensive bottle of stuff stashed away that, as I can recall, was given to you as a gift. Be warned, though, that after the first bite of one Smidget’s reaction was “I’m drunk already!” (she was only kinda kidding, the tequila comes through for sure, but not that strongly).

Margarita Cupcakes
Yield: 12 cupcakes
Prep Time: 25 minutes | Bake Time: 25 minutes

For the Cupcakes:
1½ cups all-purpose flour
1½ teaspoons baking powder
¼ teaspoon salt
½ cup unsalted butter, at room temperature
1 cup granulated sugar
2 eggs, at room temperature
Zest and juice of 1½ limes
2 tablespoons tequila
¼ teaspoon vanilla extract
½ cup buttermilk

To Brush the Cupcakes:
1 to 2 tablespoons tequila

For the Tequila-Lime Frosting:
1 cup unsalted butter, at room temperature
2¾ cups powdered sugar
1 tablespoon lime juice
2 tablespoons tequila
Pinch of coarse salt

1. Preheat the oven to 325 degrees F. Line a standard muffin tin with paper liners; set aside.
2. In a medium bowl, whisk together the flour, baking powder and salt; set aside.
3. In an electric mixer on medium-high speed, beat the butter and sugar together until pale, light, and fluffy (about 5 minutes).
4. Reduce the mixer speed to medium and add the eggs one at a time, mixing thoroughly after each addition.
5. Scrape the sides of the bowl and add the lime zest, lime juice, vanilla extract and tequila. Mix until combined. (The mixture may start to look curdled at this point, but don’t worry, it will all come back together, power on!)
6. Reduce the mixer speed low. Add the dry ingredients in three batches, alternating with the buttermilk in two batches. Mix only until just incorporated, using a rubber spatula to give it one last mix by hand.
7. Divide the batter between the muffin cups. Bake for approximately 25 minutes or until just slightly golden and a skewer shows only moist crumbs attached, rotating the pan at the halfway point.
8. Allow cupcakes to cool for 5 to 10 minutes, and then remove to a cooling rack. Brush the tops of the cupcakes with the 1 to 2 tablespoons of tequila. Set the cupcakes aside to cool completely before frosting them.
9. To make the frosting, whip the butter on medium-high speed of an electric mixer using the whisk attachment for 5 minutes. Reduce the speed to medium-low, and gradually add the powdered sugar, mixing and scraping the sides of the bowl until all is incorporated. Give it a mix on medium speed for about 30 seconds. Add the lemon juice, tequila and salt mix on medium-high speed until incorporated and fluffy. If the frosting appears a bit too soft, add some additional sugar, one spoonful at a time until desired consistency is reached. Frost cupcakes and garnish, if desired, with lime zest, and an additional sprinkling of salt.
*Note: If you would prefer to not use liquor in these cupcakes, you can absolutely omit it from both the cupcakes and the frosting with no problem. If you do omit it, I would add 1 tablespoon of vanilla extract to the frosting
(Recipe adapted from Confections of a Foodie Bride) Taken from Brown Eyed Baker

Sidenote: I had a bit of an issue with frosting these guys, hence the large glob of frosting. I couldn’t find the disposable frosting bags and the nice one I found wasn’t cut right for the tip I tried to use. So I tried to MacGyver a plastic bag, but the tip itself was too small, so I just ended up pulling it out. This resulted in a large corner of the bag being cut off, so I just frosted them as I could. Still tasty!

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Long time, no siege…erm…post

Oh sweet success! I have been trying to post for a day or so now and wordpress has been giving me all kinds of issues but alas, it’s working! Thank goodness because I have spent the entire morning on foodgawker and have wanted to post…and get a new camera…but for that money is needed…hint hint….kidding. Kinda.

Anywho! These past few weeks/month-or-so has been a flurry of hectic cooking, baking, movie watching, relaxing….so actually not all that hectic, but sometimes we all could use a little rest. After many a technical issue, I am finally in possession of a new phone (long, annoying, anger-inducing story) and a new computer should be shipped soon! Huzzah!

While I have been absent, a few exciting times have passed, like Father’s Day for example. What did we do for Father’s Day you ask? Why, this:

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The Coq au Vin was the traditional Julia Child recipe from the wonderful Mastering the Art of French Cooking, and was entirely Smidget made. The mashed potatoes were a double effort from both me and Smidget, and were tasty with fresh from our garden chives. The lime tart, though, was like laying down in a really comfy bed surrounded by pillows and the softest blankets imaginable. You just want to sink down and never leave.

Smidget made the crust and compiled the whole thing, while I took a crack at the curd. I think I can now say I have become something of a curd-ace. It was something I thought was going to be difficult, time consuming, and generally that I would fail on my first go round, but it was not and I did not. The recipe was great and I have made more curd based off it (think key lime). But, what is really fantastic about all of this is that it is so easy to make and requires so few ingredients, I think I can make it at school! So stop by the office sometime and you may just find curd tartlets. Or, for those of you not in New York, simply follow this fantastic recipe and enjoy!

Ingredients

Lime Curd

  • 3 large eggs
  • 3 large egg yolks
  • 1 cup sugar
  • 3/4 cup fresh lime juice
  • 6 tablespoons (3/4 stick) unsalted butter, cut into 6 pieces

Crust

  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1/4 cup sugar
  • 1 large egg yolk
  • 1 1/4 cups all purpose flour
  • 1 large pinch of salt

Topping

  • 2 6-ounce containers fresh blackberries
  • 1 6-ounce container fresh blueberries
  • 1 tablespoon blackberry jam
  • Test-Kitchen Tips

    Pressing plastic wrap directly onto the surface of the lime curd makes sure that a skin doesn’t form as the custard chills. Brushing the berries with a little blackberry jam gives the fruit topping a shiny, pastry-shop finish.

Preparation

Lime Curd

  • Set fine metal strainer over medium bowl and set aside. Whisk eggs, egg yolks, and sugar in another medium metal bowl to blend. Whisk in lime juice. Set bowl over large saucepan of gently simmering water (do not allow bottom of bowl to touch water). Whisk constantly until curd thickens and instant-read thermometer inserted into curd registers 178°F to 180°F, about 6 minutes. Immediately pour curd through prepared strainer set over bowl. Add butter to warm strained curd; let stand 1 minute, then whisk until blended and smooth. Press plastic wrap directly onto surface of curd, covering completely. Refrigerate until cold, about 4 hours. DO AHEAD Lime curd can be made up to 2 days ahead. Keep chilled.

Crust

  • Using electric mixer, beat butter and sugar in medium bowl until well blended, 1 to 2 minutes. Add egg yolk; beat to blend. Add flour and salt and mix on low speed until mixture resembles large peas. Using hands, knead in bowl just until dough comes together.
  • Transfer dough to 9-inch-diameter tart pan with removable bottom. Break dough into pieces, then press dough evenly up sides and onto bottom of pan. Cover and chill 1 hour. DO AHEAD Can be made 1 day ahead. Keep chilled.
  • Preheat oven to 350°F. Uncover crust and bake until golden brown, about 35 minutes. Cool completely in pan on rack.

Topping

  • Remove sides from tart pan and place crust on plate. Spread lime curd evenly in baked crust. Arrange blackberries in 2 concentric circles just inside edge of tart. Mound blueberries in center of tart. Place jam in small microwave-safe bowl. Heat in microwave until jam is melted, about 15 seconds. Whisk to loosen and blend, adding water by teaspoonfuls if thick. Brush jam over berries. DO AHEAD Tart can be made up to 8 hours ahead. Chill uncovered.
Adapted, obviously, from Bon Appetit magazine
Also, muffins to the gamer who knows where the title comes from!

Ice ice baby

Hurray for lack of creative and clever titles!

I have discovered two new loves in the frozen aisle of my local grocer, a place to stray to only on those bad nights where ya need a little dairy pick-me-up, and fell in love.

Starbucks Caramel Macchiato Ice Cream

Ciao Bella Key Lime Graham Cracker Gelato

One ice cream, one gelato, but I have also found that when neither is available, or when the nutrition label on these bad boys freak the living daylights out of you, opting for your own, homemade Italian Ice is refreshing and rejuvenating. It’s simple, yet classic, and can be manipulated for many other flavors. I’m thinking pomegranate next, but for the first run through, I went with the classic lime. I also chose to serve a little of it in a shot glass (perhaps a hint to next time add a splash of tequila!) and shaved a bit of chocolate on top to finish it off.

Lime Italian Ice

Ingredients:

  • 3 cups water
  • 1 1/2 cups sugar
  • 1/2 cup lime juice

Directions:

Fill a large bowl with ice water. Place another bowl inside so it’s surrounded on all sides by the ice water.

In a medium saucepan, bring water and sugar to a boil. When sugar has dissolved, remove from heat and add lime juice.

Pour into bowl sitting in the ice bath to cool lime mixture, about 15 minutes.

Pour mixture into a 10 by 12-inch baking dish that’s sitting on a sheet tray and put in the freezer. After 1 1/2 hours, remove from freezer and scrape the ice with a fork, being sure to mix the softer center with the more frozen outer edges. Put back into the freezer for another 1 1/2 hours.

Before serving, scrape again using the fork.

Adapted from Sunny Anderson at foodnetwork.com