A few weeks ago, the first Texas peaches hit our grocery store. And just in time. We were working out the logistics for a weekend trip to Fredericksburg to pick peaches. But there they were. 3.1 miles away.
For only 98 cents a pound.
There are times you pay for an experience and then there are times you take care of business with an inexpensive 15-minute run to store.
I chose the latter.
It seemed only fitting that our first peach purchase of the season went to a pitcher of margaritas. I used sweet peaches that were so ripe, they seem to bruise just by touching them. And that first bite sent juice running down onto my shirt.
We made a few versions of peach margaritas, some using blended with fresh fruit and another using a canned nectar. We also played around with the homemade margarita mix and liked a half lemon-half lime so the delicate peach flavors were enhanced with lemon and not totally overwhelmed with the lime. I have this hangup where I don’t like pulp in my drinks but we very much preferred the blended fresh peach margarita to the canned version. And I think you will, too Continue Reading…
We interrupt your regularly-scheduled Project Pastry Queen for a celebration! Emily of Ruf Love and her husband are expecting a sweet baby boy this summer and A Gilt Nutmeg (another Emily – we have 3!) is hosting a virtual shower filled with fabulous baby shower eats to celebrate.
I chose to make Cherry Lemonade. Because every pregnant woman deserves a refreshing beverage… even if, for a few more months, it can’t be as “frosty” as she’d like it to be
Beautiful, sweet red cherries have been plentiful – and super affordable – in our grocery store the last couple of weeks. And few things offer relief from the summer heat quite like a tall glass of lemonade.
We blended up a cherry-infused simple syrup and poured that into our favorite homemade lemonade. Not too sweet, not too tart, and wonderfully refreshing.
Congratulations to Emily! And thank you to A Gilt Nutmeg for coordinating and hosting this week!
Fresh cherries and lemons make the ultimate homemade pink lemonade.
For the cherry simple syrup:
1 cup water
1/2 cup sugar (or the equivalent of your favorite sweetener)
2 dozen cherries, pitted and stems removed
For the lemonade:
1 recipe cherry simple syrup
1 cup lemon juice
3-4 cups water
Heat water and sugar in a small sauce pan, just until the sugar is completely dissolved and the mixture turns clear.
Pour into a blender and add the cherries.
Blend for 10-15 seconds and pour through a fine strainer set over a pitcher.
Using a spoon, press the solids to get all of the liquid out and then discard the solids.
Add lemon juice to the pitcher and then add water to taste (3-4 cups is ideal).
With every trip to the grocery store over the last few weeks, we’ve picked up a big bag of cherries with 2-3 new recipes in mind. And then I don’t make any of them. Because there’s nothing wrong with standing at your kitchen island with a bag of cherries and a Diet Coke and calling it lunch.
Cherries are the It Fruit at the moment. My favorite way to “cook” with a seasonal It Fruit is to make a cocktail. So we blended those beautiful, fresh cherries with the magical ingredients that make margaritas and, not so surprisingly, we got a magical cherry margarita. It’s slightly sweet, a striking shade of red, and perfectly refreshing.
Make the most of cherry season with margaritas made with fresh cherries, lime, and tequila.
For the homemade margarita mix:
1/4 cup lime juice
1/4 cup water
2 Tbsp sugar (or the equivalent in your favorite sweetener)
For the margarita:
Homemade margarita mix (above)
3 oz tequila
2 oz orange liqueur
2 oz blackberry liqueur (optional)
Stir together sugar and water over medium heat, just until the sugar has completely disolved and the mixture is clear.
Stir in lime juice and pour into a blender.
Pit cherries and place in the blender.
Add tequila, orange liqueur, and blackberry liqueur, if using. (I find the blackberry liqueur really punches up the "dark berries" flavor. Omit if you don't have a reason to keep a big bottle of blackberry liqueur around.
Blend 15-20 seconds and pour through a fine sieve into a pitcher.
Use a rubber spatula to work the mixture around, getting as much of the liquid out as possible.
I know I say this with just about every new margarita recipe… but this is definitely one of my favorites.
I know I’ve mentioned Cantaloupe Margaritas a couple of times before – they are one of the very few margaritas that I like frozen. I simply substitute frozen cantaloupe in this recipe and then boom! It’s suddenly the next day and I’m swearing that I’ll never drink tequila again.
For the second time in two days.
But after my friend Laura posted her Watermelon Margaritas recipe, I decided to try an on-the-rocks version with cantaloupe using the same general technique:
1. Obliterate the cantaloupe in a blender/food processor until it’s essentially just cantaloupe pulp.
2. Strain the liquid into a pitcher.
3. Add tequila to pitcher.
Boom! (Boom!-ish) Cantaloupe Margarita on the rocks.
The cocktail is a beautiful shade of salmon orange. It has the sweet, fresh flavors of your favorite Texas melon. And with a little Hornitos Plata, it has all the makings for a fun Friday night.
And a sucky Saturday morning.
Elevate your favorite summer cocktail with fresh Texas cantaloupe.
For the homemade margarita mix:
4 oz lime juice
4 oz water
1/4 cup sugar (or your favorite sweetener - I like liquid stevia)*
For the margarita:
1 lb cantaloupe wedges (1/2 a 3lb cantaloupe, seeds and skin removed)
4 oz orange liqueur
6 oz silver tequila
Salt, for rimming (optional)
Lime wedges, for serving (optional)
*To make a skinny margarita, omit the sugar, skip the simple syrup step, and add the lime, water, and stevia straight to the pitcher.
Add the lime juice to a pitcher.
Over medium heat in a small sauce pan, heat sugar and water, stirring until clear.
Remove from heat and add to the lime juice.
In a food processor or blender, process the cantaloupe for ~60 seconds until completely obliterated into a fine pulp (you might need to add a few pieces at a time if using a blender).
Pour pulp into a fine mesh strainer set over a large measuring cup or small bowl and strain, lightly pressing the solids until you get 1 cup of liquid.
Add cantaloupe juice to the pitcher, along with tequila and orange liqueur.
Serve in salt-rimmed glasses, over crushed ice.
Yields: 4 servings
Source: Confections of a Foodie Bride and Tide & Thyme