Cactus Fruit (Prickly Pear) Cilantro Lime Tequila Coolers

April 24th, 2011 § 0 comments § permalink

Makes 1 cocktail

INGREDIENTS

1½ ounce tequila blanca
1½ ounce Grand Marnier
1 ounce cactus fruit syrup (recipe follows)
1 ounce agave syrup
1 ounce lime syrup (recipe follows)

DIRECTIONS

Add all ingredients into a strainer filled with ice, shake vigorously. Strain through fine mesh strainer. Serve over ice garnish with a lime wedge and cilantro leaves.

Cactus Fruit Syrup

Makes approximately 2 cups

INGREDIENTS

1-2 cactus fruit, peeled and chopped
1 cup water
1 cup sugar

DIRECTIONS

In a small saucepan over medium heat, add cactus fruit, water and sugar. Bring to a boil and then reduce heat. Let simmer gently for about 5 minutes. Cool, blend and strain.

Cilantro Lime Syrup

INGREDIENTS

1 cup lime juice
¼ cup fresh cilantro
1 cup sugar-in-the-raw
2 tablespoons lime zest

DIRECTIONS

In a medium saucepan over medium low-heat, add lime juice, sugar in the raw and lime zest. Warm through until sugar is dissolved. Take syrup off heat and let cool until ready to use.

Grand Marnier Soufflé

April 5th, 2011 § 0 comments § permalink

Serves 8

Ingredients

â…“ cup orange jam or marmalade
2 tablespoons Grand Marnier
1 cup egg whites
Crème Anglaise, to serve (recipe follows)

Directions

Preheat oven to 350ËšF. Prepare 6 ounce ramekins by buttering and sugaring the inside. Tap out excess sugar.

In a small bowl, whisk orange jam or marmalade and Grand Marnier together. In a large separate bowl, whisk egg whites until firm peaks. Fold in jam mixture. Pour into ramekins and bake until soufflés rise, about 10 to 15 minutes.

Recipe Property of Ger-Nis

Crème Anglaise

Makes 2 cups

Ingredients

6 egg yolks
1 cup heavy cream
1 cup milk
1 teaspoon vanilla extract
6 tablespoons sugar
¼ teaspoon salt

Directions

In a medium sized bowl, add egg yolks and set aside. In a medium sized saucepan over medium heat, add heavy cream, milk, sugar and vanilla extract together. Bring milk mixture to simmer and gradually whisk hot milk mixture into egg yolks. Return custard to saucepan and stir over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil). Strain sauce into bowl. Cover and chill.

Recipe Property of Ger-Nis

Cactus Fruit (Prickly Pear) Lime Tequila Coolers

February 22nd, 2011 § 0 comments § permalink

Makes 1 cocktail

INGREDIENTS

1½ ounce tequila blanca
1½ ounce Grand Marnier
1 ounce cactus fruit syrup (recipe follows)
1 ounce agave syrup
1 ounce lime syrup (recipe follows)

DIRECTIONS

Add all ingredients into a strainer filled with ice, shake vigorously. Strain through fine mesh strainer.
Serve over ice garnish with a lime wedge.

Cactus Fruit Syrup

Makes approximately 2 cups

INGREDIENTS

1-2 cactus fruit, peeled and chopped
1 cup water
1 cup sugar

DIRECTIONS

In a small saucepan over medium heat add cactus fruit, water and sugar. Bring to a boil and then reduce heat and let simmer gently for about 5 minutes. Cool, blend and strain.

Lime Syrup

INGREDIENTS

1 cup lime juice
1 cup sugar-in-the-raw
2 tablespoons lime zest

DIRECTIONS

In a medium saucepan, over medium-low heat, add lime juice, sugar-in-the-raw and lime zest and warm through until sugar is dissolved. Take syrup off heat and let cool until ready to use.

Agua de Valencia

November 22nd, 2010 § 1 comment § permalink

Makes 1 Drink

This Cava cocktail, straight out of the Valencia region of Spain, showcases the fresh sweet oranges of the region and makes a terrific addition to any Sunday brunch.

INGREDIENTS

3 ounces cava (super cold)
2 ounces Grand Marnier (or other orange liqueur)
1 ounce orange juice, freshly squeezed
1 teaspoon white sugar

PREPARATION

Place all ingredients in a shaker filled with ice, and shake lightly. Strain, and serve in a champagne glass.

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