Something different: a Pineapple Cilantro Margarita. Photo and recipe courtesy Sauza Tequila.
Today is George Washington’s birthday. It’s also National Margarita Day.
Washington (1732-1799) never had a Margarita: The cocktail wasn’t invented until 1948, as the prevailing story goes (history of the Margarita).
But that doesn’t mean you can’t toast to both Washington and National Margarita Day, with two specialty Margarita recipes from Sauza Tequila: Pineapple Cilantro Margarita and Banana Margarita. Yum!
PINEAPPLE LIME CILANTRO MARGARITA
Ingredients For 6 Cocktails
2 cups pineapple juice
2 tablespoons (1/8) cup minced cilantro leaves
1/4 cup fresh lime juice
1/4 cup orange juice
6 parts blanco-silver Tequila
2 parts orange liqueur (Grand Marnier, triple sec, etc.)
2 cups ice
1 lime and 1 orange for garnish
Coarse sea salt or kosher salt for rim
Preparation
1. RIM glasses with salt: Rub the rims with a lime wedge, then dip into a plate of salt.
2. COMBINE in a shaker the pineapple juice, cilantro, lime juice, orange juice, Tequila, orange liqueur and ice. Shake until cold. Serve up or on the rocks. Salud!
BANANA MARGARITA
Ingredients For 9 Cocktails
1 13-ounce can of frozen pineapple-orange-banana concentrate
1. PREPARE optional banana garnish: Roll banana in brown sugar, slice and broil for 2-3 minutes on each side or until sugar caramelizes.
And now for something completely different: a banana Margarita with beer. Photo and recipe courtesy Sauza Tequila.
2. COMBINE the first 4 ingredients in a blender and blend until smooth. Pour into a pitcher, add beer and stir.
3. RIM glasses, if desired. Serve with or without ice.
GEORGE WASHINGTON’S FAVORITE FOODS
A wealthy gentleman farmer, George Washington “kept a bountiful table,” as the saying went. And he kept it daily: According to TheFeastingQuest.com, he and Martha entertained constantly during his presidency; and during the 20 years after Washington left office, George and Martha only dined alone twice!
Washington was extremely fond of fish, eating it almost daily, served in many different ways. At breakfast he favored hoe cakes, cornmeal pancakes served with melted butter and honey (the name references the original way of cooking them, on a hoe that had been heated in a fire). Also appearing regularly on the Mount Vernon table:
Mashed sweet potatoes
String beans with almonds
Steak and kidney pie
Fish Muddle
Tipsy cake (trifle)
Martha Washington’s Whisky Cake
And to drink? Washington was very fond of porter, a strong, dark ale; Madeira, a fortified Portuguese wine made in the Madeira Islands, and other wines were also served. He loved pickles and other condiments, particularly mushroom ketchup (which was popular long before tomato ketchup was first made, and it’s still available).
And yes, Washington did love cherries in every form, including cherry pie. But he did not chop down a cherry tree—his biographer made it up (here’s the legend of the cherry tree).
Cherries, apples and blue cheese combine in a delicious salad. Photo and recipe courtesy EatWisconsinCheese.com.
George Washington, our first President, was born 280 years ago today. It’s been pretty well documented that he did not, in fact, chop down a cherry tree. But we can still be grateful for the opportunity to enjoy luscious dried tart cherries as we celebrate his birthday (fresh cherries are a summer fruit).
Not only do the deliver terrific flavor; cherries are nutritious and one of the foods highest in antioxidants (here’s a list of high antioxidant foods).
While we enjoy this delicious chocolate chip cookie recipe with dried cherries, the more healthfully inclined should consider this refreshing salad recipe that combines dried cherries with other fruits and blue cheese—a great combination.
Tart and chewy cherries pair with the heat of grated fresh ginger and piquant blue cheese. If you prefer, you can substitute iceberg wedges for the mixed greens.
APPLE BERRY SALAD WITH LEMON GINGER CREAM
Ingredients For 4 Servings
For The Salad
4 cups mixed greens, washed and patted dry
1 tart apple, sliced
1 cup strawberries, sliced
1/4 cup dried tart cherries
1/4 cup red onion, sliced
1/4 cup pecans, toasted, chopped
1/2 cup (3 ounces) blue cheese, crumbled
For The Dressing
1 cup sour cream
1 tablespoon milk
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
2 tablespoons apple cider vinegar
2 teaspoons fresh ginger, grated
1 teaspoon honey
1/4 teaspoon salt
1/2 teaspoon pepper
Dried cherries available from MurraysCheese.com.
Preparation
1. WHISK together sour cream, milk, lemon juice, zest, vinegar, ginger, honey, salt and pepper; refrigerate dressing until ready to serve.
2. PORTION greens onto four plates. Divide apple slices and strawberries among salads. Garnish with cherries, onion and pecans.
3. DRIZZLE dressing over salad and sprinkle with blue cheese; serve immediately. Cover and refrigerate extra dressing up to 3 days.
From left to right: It’s My Party, Oh My Ganache! and Va Va Velvet. Photo courtesy Dawn Foods.
Fans of Buddy Valastro, TLC Channel’s Cake Boss, don’t have to pilgrimage to Carlo’s Bakery in Hoboken, New Jersey for a cake.
Buddy has struck a deal to deliver cakes to stores nationwide, beginning with six buttercream cakes “inspired by the flavors, techniques and styles of the cakes featured on the show.”
The cakes are produced by Dawn Foods, a long-time supplier to Carlo’s Bake Shop, using Buddy’s recipes and designs. The Cake Boss himself has been involved every step of the way to ensure that the cakes meet his quality standards.
At $27.99 for a seven-inch cake, they are not an everyday purchase.
But for a special occasion, the cakes, which can be found in the bakery department of supermarkets and other food stores, are better than most store-bought cakes. We tried three varieties; our notes are below.
The line is kosher certified by OU. Cupcakes and fondant cakes are expected later this year. The buttercream cake selection* includes:
Bada Bloom: Yellow cake and chocolate cake layers with fudge filling, decorated with flowers. (REVIEW: Our favorite of the three we tried—we ate a second [tiny] slice and had to stay our hand from eating a third piece.)
Dulce De Leche: Caramel filling between chocolate layers and a frosting of white Belgian chocolate ganache.
It’s My Party: The yellow cake and chocolate Bada Bloom combination with a festive, non-floral decor.
Oh My Ganache! All chocolate, all the time: cake, filling, icing and a chocolate shavings garnish. (REVIEW: Despite the all-chocolate ingredients, it’s not cloying or overly rich; we had a second piece of this, too.)
Va Va Velvet: Red velvet layers filled and topped with cream cheese frosting and finished with cake crumbs and shaved white chocolate.
Bada Bloom, Dulce de Leche and Whole Lotta Carrots. Photo courtesy Dawn Foods.
Whole Lotta Carrots: Shredded carrots, coconut, pineapple, raisins and walnuts, with cream cheese frosting and filling. (REVIEW: We are beyond picky about certain recipes, and we want our carrot cake to taste just so. This is not the recipe of our dreams, but we opine that most carrot cake lovers will be happy with it.)
Next Step: Check the store locator and look for a special occasion.
*Each retailer may only carry a partial selection.
Frozen peas are a versatile ingredient. Photo by Claire Freierman | THE NIBBLE
We typically keep a bag of frozen peas in the freezer—not as a substitute ice pack, but to add a burst of color and flavor to just about any savory dish.
Many recipes add peas for exactly that reason. But we’ve got ways to use peas that you may not have considered.
Why frozen peas?
They’re well-priced and easy to keep on hand.
They’re pre-cooked and thaw quickly at room temperature (or steam them for a few seconds in the microwave).
The texture, flavor and color are excellent (canned peas are mushy and have that canned taste).
But in another month or two, when peas are in season, it’s time to buy and shell them, and enjoy pea purée and fresh pea soup in all their glory.
EVERYDAY USES FOR FROZEN PEAS
Eggs: Add peas to omelets or as a garnish for any style of eggs; mash peas into deviled eggs and/or sprinkle on top of them.
Garnish: Pretty much everything looks bright and cheerful with a garnish of peas.
Mashed Potatoes: Mash peas in with the potatoes, or use as a garnish.
Pasta: Just about any pasta dish can be complemented with dots of green peas, including mac and cheese and macaroni salad.
Rice & Other Grains: Ditto. Peas are the easiest way to perk up leftover rice (add some green onion and red bell pepper).
Salads: Add peas to bean salad, chicken salad, egg salad, green salad, potato salad, rice salad, shrimp salad, tuna salad, vegetable salad, etc.
Sauces & Dips: Blend peas into hummus, pesto or yogurt dip, or make this delicious pea and Parmesan dip.
Side: Peas as a side dish are a no-brainer, but pea purée is a special treat (add a bit of mint).
Soup Garnish: Sprinkle peas atop any soup, with or without croutons.
Make a risotto, or mix green peas into regular rice. Photo courtesy CBCrabcakes.com.
Cinnamon Raisin PB, a real treat. Photo by Elvira Kalviste | THE NIBBLE.
Peanut butter is a nutritious food: It was invented by a physician to provide protein for people who could not chew meat (see the history of peanut butter).
While delicious flavored peanut butter has been produced by artisan manufacturers for more than a decade, Planters is the first national producer to take on mix-ins.
Three NUT-rition flavors have inclusions that create a delightful texture as well as added flavor—we’d classify them as “gourmet” PB:
Banana Granola Nut Peanut Butter: We could use more banana flavor, but it’s perfect for a PB sandwich with sliced bananas.
Berry Nut Peanut Butter: Chewy bits of dried cranberry add texture and flavor.
