A Margarita Sundae Recipe For National Margarita Day
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Valentine’s Day has come and gone, as have all the chocolates. The roses have wilted. What’s there to look forward to? Why, National Margarita Day, February 22nd. If you’re not a fan of the drink, or have carried Dry January over a month, there are mocktails, of course. Or perhaps you’d rather have a Margarita sundae? We put together a recipe with Margarita flavors that can be made with a bit of alcohol or without (photo #1). If you have Margarita glasses, so much the better; but you can use any goblet or dessert dish. > The history of the Margarita. > The history of the sundae. We searched and searched for lime sorbet to represent the lime flavor in a Margarita. It doesn’t appear to exist anywhere near us or even online. So we made this easy recipe from Ice Cream From Scratch. You don’t need an ice cream machine; you can use a loaf pan and scrape it like granita. Another option is orange sorbet—almost as difficult to find, unless you can luck into Ciao Bella’s blood orange sorbet, a favorite of ours on any occasion (photo #5). We also added a scoop of lemon sorbet for a counterpoint, and vanilla ice cream for a “Creamsicle” effect. We chose raspberry purée, which is delicious with orange liqueur. Other options we considered: 1. MAKE the raspberry puree. Process to your desired consistency, then add orange liqueur to taste. Set aside until ready to serve. 2. PREPARE the salt or sugar rim on the glass or dish. Dip the glasses 1/4″ into a dish of water, and then twist it on a plate of salt. 3. ADD the scoops of sorbet and ice cream. Drizzle with the raspberry purée. Sprinkle with lime zest. 4. GARNISH with mini meringues, meringue crumbles or glazed nuts. You can easily build the sundae on top of a slice of loaf cake. We purchased a lemon pound cake from a fine local patisserie, and loved the “build.” A traditional Mexican cake similar to a pound cake is panqué, a dense, buttery loaf cake often flavored with vanilla or citrus zest Another option is pan de elote, a rich, moist and slightly sweet cornbread-like cake made with fresh corn, eggs, and condensed milk. Foam adds a light, airy, and flavorful touch to the sundae. You’ll need a whipping siphon or a hand mixer. It is delicious with any fruit sorbet—lemon, mango, orange, passion fruit, or raspberry sorbet, e.g. And also on coconut, dulce de leche, or vanilla ice cream. Ingredients Preparation With A Whipping Siphon 1. BLOOM the optional gelatin. Sprinkle it over 2 tablespoons of cold water and let it sit for 5 minutes. Then gently heat until dissolved, and let it cool slightly. 2. WHISK together the ingredients in a bowl. Combine the tequila, lime juice, simple syrup, heavy cream (or egg whites), and lime zest. If using gelatin, stir it in now. 3. POUR the mixture into a whipping siphon. Charge with one N2O cartridge, shake well, and chill for at least 30 minutes. When ready to serve the sundae… 4. SHAKE the siphon well and dispense the foam onto the sundae. 1. WHIP the cream to a soft, airy texture. If using egg whites, beat them until soft peaks form. 2. GENTLY DRIZZLE in the tequila, lime juice, and simple syrup while whipping. Whip until the mixture is light and fluffy but still holds shape. 3. CHILL for at least 15 minutes before spooning onto the sundae. These can be made several days in advance and stored in an airtight container. You can also use these as a salad garnish or a snacking nut. Ingredients 1. TOAST the nuts. Heat a dry pan over medium heat and toast the pecans for 2–3 minutes until fragrant. Remove from the pan and set aside. 2. MAKE the tequila glaze. In the same pan, melt the butter over medium-low heat. Add brown sugar, tequila, cinnamon, cayenne, and salt. Stir continuously until the sugar dissolves and the mixture starts bubbling (about 1–2 minutes). 3. RETURN the nuts to the pan and toss them in the glaze. Stir frequently for 3–4 minutes until the liquid thickens and coats the pecans evenly. 4. REMOVE from the heat and stir in the vanilla extract. Spread the nuts on parchment paper in a single layer to cool. Once hardened, break them apart into the size you prefer. |
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________________ The nuances of tequila flavor will vary by the area where the agave was grown, the technique of the distiller, aging, and other factors. Overall, tequila is smooth, sweet, and fruity. Beyond blanco/silver, which is unaged, the oak barrel aging process makes it more complex and toasty as the years in the barrel go by. In terms of terroir, tequilas from the Jalisco highlands are sweeter with mineral, fruit, and floral notes. Agave from the lowlands produce a more spicy, herbaceous, and earthy flavor. Check out the different types of tequila.
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