I’m not hosting Thanksgiving this year and I have zero insight on how to help others plan this meal, let’s be honest here. I’ve hosted Thanksgiving before but it always seemed like a matter of luck and delegation. Honestly, Thanksgiving has caught me off guard this year, I know it’s a bit early this year, but I’m just not ready.
So for those of you like me, who just need to show up, play with the kids, enjoy the meal, and help where I can – here is a recipe for you – a holiday cocktail! The deep, ruby red from the juice and bright green from the lime zest is perfect.
Let’s get the season off to a great start with a delicious, colorful, and seasonal drink! My favorite part is the lime zest and sugar rim. There is an amazing transformation when you massage lime zest with the sugar. The sugar becomes softer and the zest becomes sweet. I adore the look of the green along the outside of the glass.
This drink is strong with a good balance of sweet and tart. I usually think of margaritas as a summer drink, but this is a great recipe to winterize them. You definitely know you’re drinking a margarita, but you’re not being hit over the face with it! Go to the store this afternoon and buy yourself some pomegranate juice, limes, and tequila and make your Thanksgiving a party!
Print the Recipe!
Adapted from How Sweet It is
Yield – 1 generous serving
1 ounce simple syrup (1 cup sugar + 1 cup water)
zest of two limes
2 tablespoons of sugar
1.5 ounces freshly squeezed lime juice (2 limes)
2 handfuls of ice
1.5 ounces (bigger jigger) tequila
1.5 ounces pomegranate juice
1 ounce (smaller jigger) triple sec
- Make the simple syrup by boiling 1 cup of sugar and 1 cup of water together. Stir until all the sugar is dissolved and let cool completely.
- Grate the lime zest and massage with 2 tablespoons of sugar. Spread out on plate.
- Juice your limes.
- Dip the top of your glass in the lime juice and then in the zest/sugar mixture. Add one handful of ice cubes and set aside.
- To a cocktail shaker add a handful of ice a bigger jigger of lime juice, tequila, and pomegranate juice. Add a smaller jigger of triple sec. Shake for about 30 seconds until the outside of the shaker feels cold.
- Strain into your garnished glass and add pomegranate seeds.
This is best ice cream I have made since purchasing an ice cream maker! Seriously, the very best. Rich, creamy, perfectly sweet, delectable! The secret – a little bit of tequila, just a bit. You can’t taste the tequila, this is not a recipe to get you drunk, the tequila simply allows the the ice cream to be smoother and creamier.
I made this recipe to make a boozy milkshake called a Pink Elephant. The Pink Elephant is made with this strawberry ice cream, a little milk, and tequila. You can taste the tequila in the milk shake! Adult milkshakes are the best and delightful after a long, hot day in the classroom. The milkshake is rich and sweet and has just the right kick from the tequila. Adulthood has its moments!
This is my third recipe for back-to-school. The week started with a Kahlua infused muffin and peach sorbet Bellinis. What’s next you ask? One last tribute to summer fruit – Blueberry Mojitos! Look for the recipe Monday! But I implore you, with the last strawberries of summer, make some ice cream and save it in the freezer for those days you need one more touch of summer! Because, really, what is more summery than strawberry ice cream???
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Strawberry Ice Cream
Adapted from The Boozy Baker by Lucy Baker, page 130
Yield – 1 1/2-2 quarts
1 pound strawberries
3 tablespoons tequila
1/3 + 3/4 cup sugar
6 egg yolks
1/8 teaspoon salt
2 1/4 heavy cream
1 cup whole milk
- Freeze the bowl for the ice cream maker the night before.
- Wash and trim the strawberries. Slice and place a food processor. Process until they are pureed into a chunky liquid.
- Add the strawberries to a bowl with a 1/3 cup of sugar and the tequila. Mix and allow the mixture to macerate in the fridge while you prepare the rest of the ingredients.
- In a medium bowl whisk together 3/4 cup of sugar, egg yolks, and salt. Whisk until the mixture become pale yellow and ribbony.
- Heat the cream and milk on the stove in a medium sized pot until the mixture begins to simmer. Add about 1/2 cup of the hot liquid into the egg yolks and whisk to combine and temper the eggs. Add another 1/2 cup and repeat.
- Add the eggs/milk into the rest of the cream mixture to the pot on the stove and cook for about 5 minutes or until the mixture begins to thicken.
- Strain the egg/cream mixture using a fine mesh strainer. Whisk in the strawberries.
- Allow this mixture to completely cool and become cold. I place the bowl in the freezer for about 2-2 1/2 hours.
- If you use the KitchenAid attachment ice cream maker, set it up and turn the mixer on the lowest speed. Pour in the ice cream base and allow the mixture to churn for 20-25 minutes.
- Use a rubber scraper to move the ice cream to a freezer safe bowl. Let the ice cream harden overnight.
Pink Elephant Milkshakes
Yield – 3 milkshakes
8 scoops of strawberry ice cream
1/4-1/2 cup milk
1/4 cup tequila
strawberries & tequila for garnish
- Add the ice cream, milk, and tequila to a blender. Blend until smooth. Add enough milk to reach the desired consistency.
- Garnish with a strawberry and a tequila floater.
It was Krystal’s birthday and two of her favorite things are margaritas and whoopie pies. Plus, her birthday is on Cinco de Mayo, perfect! Obviously I should have posted this recipe two weeks ago, but then they would not have been fresh for Krystal’s birthday. At least we were all able to enjoy them on Cinco de Mayo!
Krystal is one of the zaniest people I have ever met. She is feisty, loads of fun, and always there when you need her. We don’t get to hang out much during the regular school week, but on Saturdays we always have a blast at Saturday School! She has been asking me for awhile now to teacher her how to make whoopie pies, I guess I will have to one day, but until then, I can just keep making them for her!
Whoopie pies are as much fun to make as they are to say. They look impressive, but they are just as easy as a simple cupcake recipe. The cake is moist and full of lime flavor and the filling is creamy and sweet. The whole whoopie pie has just a hint of tequila with a big punch of fresh lime, very refreshing!
Print the Recipe.
Margarita Whoopie Pies
Adapted from Whoopie Pies page 52 and 76
Yield – 20 whoopie pies
2 1/4 cups flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
4 tablespoons unsalted butter, room temperature
4 tablespoons shortening
1/2 cup sugar
1/2 cup brown sugar, packed
1/2 cup buttermilk (or scant 1/2 cup milk with a enough lemon juice to make it 1/2 cup)
zest of 1 1/2 limes
1 tablespoon lime juice
1 tablespoon silver tequila
1/2 teaspoon vanilla
- Preheat the oven to 375 F and line 3 cookie sheets with parchment paper.
- Sift together the flour, powder, soda, and salt onto wax paper and set aside.
- Beat together the butter, shortening, and sugars in a mixer with a paddle attachment. Beat for several minutes until the mixture is light and fluffy.
- Beat in the eggs one at a time and then add in the milk, zest, lime juice, tequila, and vanilla. Again beat for several minutes, scraping down the sides of the bowl as needed.
- Add the flour mix and beat until just combined.
- Using a medium sized cookie scoop, scoop the batter onto the parchment paper leaving space between. Bake for 10 minutes until the tops just begin to brown and then cool completely on a wire rack.
1 regular size jar of Marshmallow Fluff
1 1/4 cup vegetable shortening
zest of 1 1/2 limes
4 tablespoons lime juice
4 tablespoons silver tequila
2 cups powdered sugar
lime green food coloring
white sanding sugar for decoration
- Beat the fluff and shortening together in a mixer with the paddle attachment until light and fluffy.
- Add in the zest, lime juice, and tequila. Beat on high speed until the everything is well incorporated.
- Slowly add the powdered sugar on low speed. Add a squirt of green food coloring and increase the speed and whip the filling.
- Add the filling to a piping bag with a round tip and pipe on the flat side of one little cake. Top with a matching cake and roll the edges in white sanding sugar.
These are wonderful! I have never made fresh fruit margaritas, but now I may not be able to stop!! The margaritas were so fresh and light, and not to mention strong! The blood orange was not too sweet or sour and the lemon balanced out the flavor really well. Blood oranges were an excellent addition to the new foods list! These are a bit of work, I’m not going to lie, my arm was a little sore the next day from juicing all the fruit. I would definitely recommend an electric citrus juicer of some kind. The blood orange margaritas were an excellent addition to our Super Bowl Party! Sorry for the lack of photos, once I started drinking, photos became unimportant…
Blood Orange Margaritas
Inspired by How Sweet it is
Recipe from Food & Wine
- 4 cups blood orange juice
- 1 1/2 cups lime juice
- 1 1/2 cups triple sec
- 3 1/2 cups silver tequila
- 1 orange + 1 lime in slices for garnish
- Ice for serving
Juice the oranges and limes and pour into a pitcher, it gets a little messy.
Add in the the triple sec and and tequila, stir, cover the pitcher with plastic, and refrigerate until chilled.
Pour into glasses with ice, garnish with fruit slices. If you like salt on the rim, do that, I don’t like the saltiness.