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Tag Archives: tequila

GRAPEFRUIT SIDECAR and PALOMA and KINGSTON NEGRONI

20 Friday Jan 2017

Posted by Ceri Wilkin in Cocktails, Recipes

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Tags

campari, cognac, Donald Trump, easy, grapefruit, inauguration, lime, President of the United States, rum, tequila, vermouth

Whether the inauguration of the 45th President of the United States causes you to Celebrate or Commiserate!!

GRAPEFRUIT SIDECAR

grapefruit sidecar

1 cup fresh grapefruit juice

4 halved grapefruit slices

4 ounces cognac

3 ounces orange liqueur

ice

In a large shaker, combine grapefruit juice, cognac, orange liqueur and ice. Shake, strain into glasses.

Garnish with grapefruit slices.

Enjoy!

Recipe adapted from Rachael Ray, December 2015

www.rachaelray.com/

PALOMA

paloma

2 tablespoons sugar

1 lime, cut into wedges

1/4 cup fresh grapefruit juice

1/4 cup tequila

1 tablespoon fresh lime juice

1/2 cup grapefruit soda

lime wedges to serve

Pour sugar in a shallow plate. Rub rim of glass with lime wedge, dip rim of glass in sugar to coat.

In a cocktail shaker, combine grapefruit juice, tequila and lime juice. Cover, and shake to combine.

Add ice to glass and pour grapefruit mixture over it. Add grapefruit soda. Garnish with lime.

Enjoy!

Recipe adapted from Entertain Decorate Celebrate

www.celebratemag.com/

KINGSTON NEGRONI

kingston negroni

1 ounce campari

1 ounce sweet vermouth

1 ounce Jamaican rum

Combine ingredients in a cocktail shaker filled with ice cubes and stir. Strain into a glass with ice.

Enjoy!

Recipe adapted from Better Homes and Gardens

www.bhg.com/

TRANQUILLO and BLUE BEAUTY

11 Friday Sep 2015

Posted by Ceri Wilkin in Cocktails, Recipes

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best, blue curaçao, cointreau, cream of coconut, drinks, easy, friends, grapefruit juice, lime, mint, pineapple juice, quick, share, summer, tequila, white rum

The Houseboat on Lake Ouachita with our dear friends from Louisiana, is by far our favorite summer vacation. I love to mix up a different cocktail each evening for us to sample, and am thankful to have adventurous people, who are willing to try something new, to share my passion with.

TRANQUILLO

tranquillo

5 mint leaves, muddled

3 parts fresh grapefruit juice

2 parts tequila

1 part Cointreau

1 squeeze lime juice

Shake all ingredients together, serve in a glass with ice and mint leaves for garnish.

Enjoy!

Recipe adapted from The Dining Guide, July 2014

www.nwaonline.com/dining/

BLUE BEAUTY

blue beauty

1 cup white rum

1/4 cup blue curacao

2 (6-ounce) cans pineapple juice

1/4 cup cream of coconut

Combine rum, blue curaçao, pineapple juice and cream of coconut. Serve over ice.

Enjoy!

Recipe adapted from Better Homes and Gardens, April 2004

www.bhg.com/

TELEFONINO and AWRY ONE and LA ROSA BONITA

17 Friday Jul 2015

Posted by Ceri Wilkin in Cocktails, Recipes

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amaro, campari, favorite, grapefruit bitters, lemon juice, Lillet Rose, Negroni, tequila, vermouth

A Negroni is one of my very favorite cocktails, and these three cocktails are a lovely twist on the delicious, bitter Italian aperitif.

TELEFONINO

telefonino

25 ml amaro

25 ml campari

15 ml vermouth

15 ml lemon juice

orange zest to serve

Pour the ingredients over ice in a rocks glass, stir once and garnish with orange zest.

Enjoy!

Recipe adapted from Jamie Magazine

www.jamieoliver.com/magazine/

AWRY ONE

awry one

1 1/2 ounces rye whiskey

1/2 ounce Campari

1/2 ounce lemon juice

1/4 ounce simple syrup

2 dashes orange bitters

mint sprig

Shake liquid ingredients with ice and strain into a coupe. Garnish with mint.

Enjoy!

Recipe adapted from The Wall Street Journal, July 2012

www.wsj.com/public/page/magazine-food.html

LA ROSA BONITA

la rosa bonita

1 ounce Campari

1 ounce tequila

1 ounce Lillet Rose

3 dashes grapefruit bitters

In a cocktail shaker, stir all ingredients with ice until cold. Strain into a glass filled with ice.

Enjoy!

Recipe adapted from Rachael Ray Magazine, May 2014

www.rachaelraymag.com/

 

MARGARITA MARTINI and STRAWBERRY FRENCH 75 and POMEGRANATE MARGARITA and LES FIZZ and BLACKBERRY LIME AGUA FRESCA

26 Friday Jun 2015

Posted by Ceri Wilkin in Cocktails, Recipes

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delicious, easy, fun, gin, orange flavored liqueur, sparkling wine, tequila

Since Mum and my Aunt have been here, we have greatly enjoyed our nightly cocktail hours. Depending on the menu for the evening and our mood, I have measured and mixed, shaken and stirred different concoctions to sip along with our light conversations.

MARGARITA MARTINI

margarita martini

1 1/2 ounces tequila

1 1/2 ounces fresh lime juice

1 ounce simple syrup

1 1/2 ounces orange flavored liqueur

fresh mint for garnish

Combine the tequila, lime juice, simple syrup and orange flavored liqueur in a cocktail shaker with ice. Shake well, then strain into a martini glass and garnish with fresh mint.

Enjoy!

Recipe adapted from Sandra Lee

www.foodnetwork.com › Chefs & Hosts › Sandra Lee

STRAWBERRY FRENCH 75

mum and aunty marion at the lakehouse

strawberry french 75

Place 10 hulled strawberries and 5 ounces of simple syrup in a blender and blend thoroughly. Strain through a fine mesh sieve into a pitcher, discarding solids. Add 10 ounces gin and 5 ounces chilled fresh lemon juice to pitcher, then slowly pour in 1 bottle of sparkling wine and stir to incorporate.

Enjoy!

Recipe adapted from The Wall Street Journal, June 2015

www.wsj.com/public/page/magazine-food.html

POMEGRANATE MARGARITA

pomegranate margarita

5 1/4 cups pomegranate juice

1 cup fresh lime juice

3/4 cup tequila

1/3 cup sugar

5 tablespoons Cointreau

turbinado sugar for the rim

Divide pomegranate juice among ice-cube trays, freeze until solid. Puree juice cubes, lime juice, tequila, sugar and Cointreau in a blender until smooth.

Place turbinado sugar on a plate, place additional lime juice in a bowl. Dip rims of glasses in juice, then sugar.

Pour margaritas into glasses and serve.

Enjoy!

Recipe adapted from Martha Stewart

www.marthastewart.com/

LES FIZZ

les fizz

1/2 ounce gin

1/2 ounce elderflower liqueur

sparkling wine, to fill

fresh strawberries

Pour the gin and elderflower liqueur into a flute, then fill to the top with champagne. Garnish with a strawberry.

Enjoy!

Recipe adapted from USA WEEKEND, February 2013

www.usaweekend.com/section/FOOD04/Recipe-Archive

BLACKBERRY LIME AGUA FRESCA

blackberry lime agua fresca

Process 1 (12-ounce) package of fresh blackberries, 1 cup powdered sugar, and 1/2 cup fresh lime juice in a blender until smooth. Press mixture through a fine wire-mesh strainer into a large pitcher. Discard pulp and seeds. Divide among coupes and top with sparkling wine.

Enjoy!

Recipe adapted from Southern Living, July 2013

www.southernliving.com/

 

MEXICAN MARTINI and STUFFED JALAPENO PEPPERS and BEEF FAJITA BITES and CHIPOTLE BEAN DIP and CHICKEN TACO CORNBREAD SQUARES WITH CILANTRO DRIZZLE and CHEESY CORN DIP and MEXICAN SHRIMP COCKTAIL and DARK CHOCOLATE CHERRY LIME SHORTBREADS

04 Monday May 2015

Posted by Ceri Wilkin in Appetizers, Cocktails, Recipes

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celebration, cheddar, chickpeas, Cinco de Mayo, cointreau, cookies, fresh, Grand Marnier, guacamole, lemon, lime, limes, Mexican, orange, parmesan, pico de gallo, salsa verde, sausage, simple, tequila, tomatoes with green chiles

These were some of the appetizers I made for a friends office holiday party. A long time employee was leaving for a position in another town and her favorite food was Mexican, so I based my menu on a South of the Border theme, consciously keeping the food easy and elegant to eat, enabling people to easily mingle while enjoying the refreshments.

MEXICAN MARTINI

mexican martini

1/2 cup ice cubes

1.5 ounces tequila

1.5 ounces Cointreau

2 teaspoons Grand Marnier

3 ounces freshly squeezed lime juice

1.5 ounces freshly squeezed orange juice

1.5 ounces freshly squeezed lemon juice

pimento stuffed green olives for garnish

Place the ice in a cocktail shaker, and pour in the tequila, Cointreau, Grand Marnier, lime juice, orange juice and lemon juice. Shake until cold and pour into a martini glass.

Garnish with pimento stuffed green olives.

Enjoy!

Recipe adapted from All Recipes

allrecipes.com › … › Tequila Drinks

STUFFED JALAPENO PEPPERS

stuffed jalapeno peppers

1 pound ground sausage

8 ounces cream cheese, softened

1/2 cup grated parmesan cheese

20 whole jalapeños

Heat oven to 350F. In a skillet, cook the sausage until done, and then drain excess oil. Mix cooked sausage, cream cheese and parmesan in a large bowl until combined. Slice each jalapeño lengthwise and remove seeds and ribs. Pack the sausage and cheese mixture into the jalapeños, then bake, uncovered, for 8 minutes.

Enjoy!

Recipe adapted from Catering To You

www.cateringtoyouinlittlerock.com

BEEF FAJITA BITES

beef fajita bites

juice of 2 limes

2 tablespoons finely chopped fresh cilantro

2 teaspoons ground cumin

1 teaspoon chili powder

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/2 teaspoon lime zest

salt and pepper

1 tablespoon olive oil

2/3 pound thinly sliced round steak cut into 1-inch pieces

2 tablespoons diced onion

1/4 cup diced red bell pepper

30 mini phyllo shells, prepared according to package instructions

3 tablespoons guacamole for garnish

3 tablespoons sour cream

diced tomato for garnish

To make marinade: In a small bowl, combine lime juice, cilantro, cumin, chili powder, garlic powder, onion powder and lime zest. In a separate bowl, combine the steak with 1/4 cup of the marinade. Cover and refrigerate for 1 hour. Heat oil in a small skillet over medium-high heat, add beef and cook, stirring frequently, for 2 minutes. Add remaining marinade, onion and bell pepper and cook 2 to 3 minutes more.

Fill each phyllo shell with beef mixture, then top with a small dollop of guacamole, sour cream and diced tomato.

Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, February 2011

www.arkansasonline.com/news/features/food/

CHIPOTLE BEAN DIP

chipotle bean dip

Blend 3/4 cup mayonnaise, 1/2 chipotle pepper in adobo sauce, 1/2 teaspoon of the adobo sauce, 1/4 cup peanut butter, and 1 can of chickpeas in a blender until smooth. Transfer to a serving bowl. Top with 1 chopped tomato and 1 tablespoon of chopped fresh cilantro.

Enjoy!

Recipe adapted from Food and Family, 2013

www.kraftrecipes.com/foodfamilyarchive/foodandfamilyarc…

CHICKEN TACO CORNBREAD SQUARES WITH CILANTRO DRIZZLE

chicken taco cornbread squares

DRESSING

1/2 cup ranch dressing

1/2 cup salsa verde

1 cup cilantro leaves

FILLING

2 tablespoons olive oil

1/2 cup finely chopped onion

1/4 cup finely chopped red bell pepper

1 tablespoon finely chopped jalapeño pepper

2 cups chopped, cooked chicken

3 tablespoons finely chopped cilantro leaves

1/2 teaspoon salt

1/2 teaspoon cumin

1/4 teaspoon black pepper

1 (14.5 ounce)can diced tomatoes with green chilies

CRUST

1 egg

1 (7-ounce) package cornbread mix

1/2 cup milk

TOPPINGS

1/2 cup shredded mozzarella cheese

1/2 cup shredded cheddar cheese

3 cups shredded romaine lettuce

1 cup chopped tomatoes

Heat oven to 400F. Combine ranch dressing, salsa and 1 cup cilantro leaves in a small food processor. Process until well blended. Cover and refrigerate. In a large skillet, heat olive oil over medium heat. Add onion, bell pepper and jalapeño pepper, cook 3 to 5 minutes or until vegetables are tender, stirring frequently. Stir in chicken, 3 tablespoons of cilantro, salt, cumin, pepper and tomatoes with green chilies, cook 5 minutes. In a large bowl, beat egg, add cornbread mix and milk, mix well. Pour cornbread mixture into a baking dish. Spoon chicken mixture over cornbread mixture, sprinkle with cheeses. Bake for 16 to 20 minutes or until golden brown. Cut into squares. Top with romaine and tomatoes, drizzle with dressing.

Enjoy!

Recipe adapted from Martha White

www.marthawhite.com/recipes

CHEESY CORN DIP

cheesy corn dip

In a baking dish, combine equal parts corn kernels and shredded cheddar, a spoonful of mayonnaise, some chopped green onions and sliced pickled jalapeños. Bake until bubbly, serve with chips.

Enjoy!

Recipe adapted from Rachael Ray, September 2014

www.rachaelraymag.com/

MEXICAN SHRIMP COCKTAIL

mexican shrimp cocktail

1/2 cup ketchup

1/4 cup freshly squeezed lime juice

1/4 cup Cholula hot sauce

1/4 cup olive oil

pinch of salt

freshly ground black pepper

1/2 cup Pico de Gallo (recipe to follow)

10 jumbo shrimp, steamed, shelled and deveined

2 cilantro sprigs

tortilla chips to serve

Combine the ketchup, lime juice, hot sauce and olive oil and stir. Add the salt, pepper, pico de gallo and the shrimp. Stir gently to combine.

Enjoy!

PICO DE GALLO

3 tablespoons freshly squeezed lime juice

1/2 cup chopped sweet onion

2 cups chopped tomatoes

2 tablespoons finely chopped jalapeño peppers

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

2 tablespoons fresh cilantro, chopped

dash of olive oil

Combine the lime mice and onions in a bowl and allow to marinate for 20 minutes, or up to an hour. Combine the tomatoes, onion mixture, chiles, salt, pepper, cilantro and olive oil in a mixing bowl, and mix well. Adjust the seasonings to taste.

Enjoy!

Recipe adapted from USA Weekend, June 2013

www.usaweekend.com/section/FOOD04/Recipe-Archive

DARK CHOCOLATE CHERRY LIME SHORTBREADS 

dark chocolate cherry lime shortbreads

3/4 cup flour

1/4 cup unsweetened cocoa powder

1 tablespoon unsweetened dark cocoa powder

1/2 teaspoon salt

1 stick unsalted butter, softened

1/4 cup sugar, plus more for sprinkling

1 1/2 teaspoons finely grated lime zest

1/2 cup dried cherries, chopped

In a bowl, sift the flour with both cocoa powders and salt. In a stand mixer fitted with the paddle, beat the butter with the 1/4 cup sugar at medium high speed until fluffy. Beat in the zest. Beat in the flour mixture at low speed until the dough comes together. Add the cherries, beat until incorporated.

Scrape the dough onto a work surface and pat it into a disk, roll it between 2 sheets of parchment paper to a 1/4 inch thickness and refrigerate on a baking sheet until firm, 1 hour.

Heat the oven to 350F and line a baking sheet with parchment paper. Peel off the top sheet of parchment from the dough. Using a 2-inch cookie cutter, stamp out cookies. Arrange the cookies 1-inch apart on the baking sheet. Reroll the scraps between parchment paper and stamp out more cookies, arrange on the baking sheet. Sprinkle with sugar.

Bake the cooked in the middle of the oven for 13 minutes, until just set. Let cool for 5 minutes. Transfer to a rack to cool completely.

Enjoy!

Recipe adapted from Food and Wine, May 2014

www.foodandwine.com/

BLOOD ORANGE OLD-FASHIONED and BLOOD ORANGE NEGRONI and CAVA SANGRIA and BLOOD ORANGE GINGER MARGARITA and SICILIAN 75 and BLOOD ORANGE CHAMPAGNE COCKTAIL and BLOOD ORANGE FRENCH 75

27 Friday Mar 2015

Posted by Ceri Wilkin in Cocktails, Recipes

≈ 1 Comment

Tags

Angostura bitters, blood orange, campari, Carpano Antica, champagne, cointreau, gin, Ginger Liqueur, orange liqueur, tequila

I regularly scanned the supermarket produce sections for blood oranges, as I had acquired several cocktail recipes I wanted to try. I was super excited when I finally found this gorgeous citrus fruit in the store – three local locations to be exact – and have put them to good use. Mixing cocktails for friends and neighbors, at large dinner parties, small intimate gatherings, casual and more formal, or simply for my husband and myself after a long day.

BLOOD ORANGE OLD FASHIONED

blood orange old fashioned

1/2 slice blood orange

1 1/2 ounces bourbon

1/4 ounce cherry jam

dash Angostura bitters

dash orange bitters

blood orange slice, for serving

In a cocktail shaker, muddle blood orange. Add bourbon, cherry jam, Angostura bitters and orange bitters. Fill with ice and stir until cold. Strain into a rocks glass with 1 large ice cube. Garnish with blood orange slice.

Enjoy!

Recipe adapted from Rachael Ray

www.rachaelraymag.com/

BLOOD ORANGE NEGRONI

blood orange negroni

1 ounce gin

1 ounce Carpano Antica

1 ounce Campari

.5 ounce blood orange juice

.5 ounce ginger liqueur

Pour all ingredients into an ice-filled cocktail shaker. Shake until cold, pour into a coupe.

Enjoy!

CAVA SANGRIA

cava sangria

1 blood orange, sliced

2 tablespoons orange liqueur

1 teaspoon rose water

1 750-ml bottle of chilled cava

Using a muddler mash first 3 ingredients in a large pitcher. Add cava, stir gently to combine (I mixed them individually in glasses – using the blood orange juice).

Fill wineglasses with ice, if desired and divide sangria among glasses.

Enjoy!

Recipe adapted from Bon Appetit, May 2012

www.bonappetit.com/

BLOOD ORANGE GINGER MARGARITA

blood orange ginger margarita

Add 1 teaspoon of finely grated fresh ginger, 1 cup blood orange juice, 3/4 cup tequila, 1/4 cup Cointreau, and 1/4 cup fresh lime juice to a cocktail shaker with ice. Shake, strain into glass.

Enjoy!

Recipe adapted from Glamour

www.glamour.com/about/food-recipes

SICILIAN 75

sicilian 75

1 ounce fresh blood orange juice

1 ounce gin

1/2 ounce simple syrup

1/4 ounce campari

2 ounces champagne

Combine juice, gin, syrup and Campari in an ice-filled shaker. Shake and strain into a flute. Top with champagne.

Enjoy!

Recipe adapted from Saveur

www.saveur.com/

BLOOD ORANGE CHAMPAGNE COCKTAIL

blood orange champagne cocktail

1 cup fresh blood orange juice

1 cup orange liqueur

1 bottle champagne

Stir juice and orange liqueur in medium pitcher, cover and chill until cold.

Divide among champagne glasses, top with champagne.

Enjoy!

Recipe adapted from Bon Appetit, November 2010

www.bonappetit.com/

BLOOD ORANGE FRENCH 75

blood orange french 75

3 blood oranges

1 1/2 cups gin

2 tablespoons sugar

1/2 teaspoon angostura bitters

2 750ml bottles of champagne or to taste

Cut 1 orange in half through stem. Cut each orange half crosswise into 6 slices, reserve for garnish. Using small knife, cut peel and white pith from remaining 2 oranges, chop oranges. Transfer chopped oranges with juices to bowl, mash with potato masher or wooden spoon. Stir in gin, sugar and bitters. Strain into measuring cup, pressing on solids to release liquid. Chill 4 hours.

Pour 2 tablespoons gin mixture into each of 12 glasses, fill with champagne and garnish with orange.

Enjoy!

Recipe adapted from Bon Appetit, November 2005

www.bonappetit.com/

GUAVA FRESCA WITH MINT AND GINGER

20 Friday Mar 2015

Posted by Ceri Wilkin in Cocktails, Recipes

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ginger, guava, mint, seltzer, spring, tequila

Welcome, welcome the first day of spring!!

GUAVA FRESCA WITH MINT AND GINGER

guava fresca

1 cup sugar

1/2 cup chopped fresh mint leaves and stems

1 2-inch piece of fresh ginger, thinly sliced

4 cups guava nectar

seltzer, chilled

tequila

Combine sugar, mint, ginger, and 1 cup water in a small saucepan. Bring to a boil over high heat, stirring until sugar is dissolved. Let cool completely. Strain through a fine-mesh sieve.

Stir together mint syrup and guava juice in a pitcher, chill.

Fill glass with 1/3 cup guava mixture, top with seltzer and add a shot of tequila.

Enjoy!

Recipe adapted from Martha Stewart

www.marthastewart.com/cook

 

HERBED GOAT CHEESE MELON PARTY BITES and PARMESAN TUILES WITH HEIRLOOM TOMATO SALAD and MANGO TEQUILA SHOOTERS WITH CHILI LIME SHRIMP and GINGERED PEAR, BRIE AND CANDIED PECAN TARTLETS and SALMON BITES

21 Saturday Feb 2015

Posted by Ceri Wilkin in Appetizers, Recipes

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brie, candied pecan, ginger, goat cheese, heirloom tomato, mango, parmesan, pear, Salad, salmon, shooters, shrimp, smoked, tarts, tequila, The Oscars, tuiles, watermelon

Apparently everyone but me was aware of the amazing Oscars after party – The Governors Ball, where the cuisine takes centre stage as the preeminent entertainment and enjoyment.

I just discovered Chef Wolfgang Puck prepares dinner for 1,500 – WOW!! The only reason I researched the Oscars, and came to realize food was such an important part following the awards ceremony, was because a wonderful, creative friend gathered a gregarious group, inviting them to wear their pajamas and bear a box of their favorite Chinese take-out. So I was intrigued about the evening fare for this entertainment industry event.

However, you don’t need 300 chefs in your kitchen and 600 waiters to serve your spread, in order to throw a great Oscars party. Far from the glitz and glamor of the red carpet, these appetizers are elegant, yet quick and easy to make and perfect to enjoy along with a good dose of celebratory celebrity.

HERBED GOAT CHEESE MELON PARTY BITES

herbed cheese melon bite

Cut half of 1 small watermelon into 1-inch-thick slices. Cut slices into 25 rounds, using a 2-inch round cutter. Scoop just enough melon from tops to form indentations, using a melon baller. Stir together 1 (4-ounce) goat cheese log, softened; 2 tablespoons chopped fresh basil; juice from half a lemon; and salt and freshly ground black pepper to taste. Spoon into indentations. Chill one to two hours. Garnish with fresh basil and freshly ground black pepper.

Enjoy!

Recipe adapted from Southern Living, August 2012

PARMESAN TUILES WITH HEIRLOOM TOMATO SALAD

parmesan tuiles with heirloom tomato salad

6 tablespoons freshly grated parmesan cheese

1 1/2 tablespoons unsalted butter, softened

1 tablespoon plus 2 teaspoons flour

freshly ground black pepper

1 1/2 cups finely diced heirloom tomatoes

1 tablespoon snipped chives

1 teaspoon coarsely chopped tarragon

2 teaspoons olive oil

salt

Heat the oven to 400F and line a large baking sheet with parchment paper. In a medium bowl, combine the parmesan cheese with the butter, flour and a generous pinch of pepper and mash the ingredients until a dough forms. Form the dough into a 4-inch log. Cut the log into 12 equal slices and arrange the slices on the baking sheet. Using your fingers, press the slices into 1 1/2 inch rounds.

Bake the tuiles on the lowest rack in the oven for about 7 minutes, rotating the pan halfway through baking, until the tuiles are golden brown and sizzling. Let the tuiles cool completely, then transfer them to a paper towel-lined plate and blot any excess oil.

In a small bowl, toss the tomatoes with the chives, tarragon and olive oil and season with salt and pepper. Spoon the salad over the tuiles and serve right away.

Enjoy!

Recipe adapted from Food and Wine, September 2011

www.foodandwine.com/recipes

MANGO TEQUILA SHOOTERS WITH CHILI LIME SHRIMP

mango tequila shooters

FOR THE MANGO SHOOTERS

2 ripe mangoes, pitted, peeled and chopped

1/2 cup fresh lime juice

1 cup peeled, coarsely chopped seedless cucumber

1/4 cup finely chopped fresh cilantro

1/4 cup diced red onion

1/3 cup diced red bell pepper

1/2 teaspoon salt

1 cup tequila

FOR THE SHRIMP

1 bunch green onions, coarsely chopped

1 – 2 serrano chilies, seeded and coarsely chopped

1/4 cup finely chopped fresh cilantro

1 teaspoon salt

1/4 cup fresh lime juice, plus zest of 1 lime

1/2 teaspoon cayenne pepper

2 tablespoons of olive oil, plus extra for brushing pan

24 shrimp, peeled, deveined and tails removed

24 4-inch bamboo skewers, soaked in water for 30 minutes

In a food processor, puree mangoes, lime juice and cucumber until smooth. Stir in cilantro, onion, bell pepper and salt. Refrigerate, covered for 2 to 3 hours.

Meanwhile, in a food processor, puree green onions, chilies, cilantro, salt, lime juice and zest, cayenne pepper and olive oil until smooth. Cover and refrigerate until ready to cook the shrimp.

When mango mixture is chilled, place each shrimp on a skewer in a flat, non-reactive dish, then pour the marinade over the shrimp, turning to coat. Brush a large nonstick sauté pan with olive oil and heat over medium-high.

Remove mango puree from the refrigerator, add tequila, and divide between 24 shot glasses. Cook the shrimp skewers for 1 minute per side or until the thickest part is no longer translucent. Place a shrimp on top of each shot glass and serve immediately.

Enjoy!

GINGERED PEAR, BRIE AND CANDIED PECAN TARTLETS

gingered pear tarts

8 ounces brie

30 pecan halves (about 1/2 cup)

2 tablespoons fresh lemon juice

4 tablespoons sugar

1/8 teaspoon ground ginger

1 pear

2 tablespoons brown sugar

1/8 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 packages frozen phyllo cups, defrosted

Place brie in the freezer for 45 minutes to an hour, until very firm. Heat oven to 375F. Put pecans on a baking sheet and roast, stirring occasionally, for 5 to 8 minutes, or until just toasted. Set aside.

Meanwhile, in a small saucepan, combine lemon juice, 2 tablespoons sugar, 1/4 cup water, and ginger. Bring mixture to a boil and simmer for 5 minutes. Remove from heat. Cut pear into 1/4 inch cubes, removing peel, core and stem. Stir pear cubes into hot lemon mixture. Cool to room temperature, transfer to a bowl and refrigerate.

Remove brie from freezer, cut off the rind, and cut the cheese into 1/4-inch cubes. Drain the liquid from pear mixture and stir in Brie cubes. Reserve, refrigerated until ready to assemble the tartlets.

Coat a piece of foil with cooking spray and set aside. In a small sauté pan, combine the remaining 2 tablespoons sugar, 1 tablespoon water, brown sugar, salt and pepper. Cook over medium heat, stirring occasionally, until large bubbles form on surface, about 5 to 8 minutes. Stir in toasted pecans, tossing to coat. Transfer pecans to the prepared foil and use a spatula to separate them. Cool.

To assemble the tartlets, heat the broiler to low. Cover a baking sheet with foil. Place phyllo cups on baking sheet and put a rounded teaspoonful of the pear and Brie mixture in each tart shell. Broil the tarts for 2 to 3 minutes or until the cheese is lightly browned on top. Top each with a pecan half.

Enjoy!

Recipe adapted from Shape Magazine, December 2013

www.shape.com/healthy-eating/healthy-recipes

SALMON BITES

everything salmon bites

1/4 teaspoon poppy seeds

1/4 teaspoon sesame seeds

1/4 teaspoon minced garlic

1/4 teaspoon minced onion

1/4 teaspoon salt

1 package of German whole rye bread

herbed cream cheese

smoked salmon

In a small bowl, combine poppy seeds, sesame seeds, garlic, onion and salt.

Using a 2-inch round cutter, remove 24 rounds from bread. Spread 1 teaspoon of the cream cheese on each round, top with a piece of salmon, and garnish with a sprinkle of the poppy seed mixture.

Enjoy!

Recipe adapted from Family Circle, January 2015

www.familycircle.com/

TEQUILA WATERMELON REFRESCO

29 Friday Aug 2014

Posted by Ceri Wilkin in Cocktails, Recipes

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Tags

club soda, lime juice, tequila, triple sec, watermelon

I served this cocktail to friends, who were over for an end of summer pool party. Light and refreshing, it was the perfect way to end the week and enjoy the outdoors.

TEQUILA WATERMELON REFRESCO

tequila watermelon refresco

5 1/2 cups chopped seeded watermelon

3/4 cup tequila

6 tablespoons Triple-Sec

5 tablespoons fresh lime juice

2 1/4 cups club soda, chilled

Place watermelon in a blender, process until smooth. Pour pureed watermelon into a sieve over a large bowl, pressing with the back of a spoon to extract as much liquid as possible, discard solids. Combine 3 cups watermelon juice, tequila, Triple Sec and lime juice in a pitcher, stir with a whisk. Gently stir in the club soda. Serve over ice with lime wedges if desired.

Enjoy!

Recipe adapted from the Summer Cookbook, 2014

BLACKBERRY GIN FIZZ and BLACKBERRY MARGARITA

08 Friday Aug 2014

Posted by Ceri Wilkin in Cocktails, fruit, Recipes

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Tags

basil, blackberry, gin, lime, tequila, triple sec

There is a thornless blackberry bush in our herb garden, that thrives this time of year. The kids love to eat the blackberries straight from the bush, but the fruit tends to have a lot of seeds. However, these Blackberry flavored cocktails enable me to enjoy the bounty from our garden seed free.

BLACKBERRY GIN FIZZ

blackberry gin fizz

6 ounces of blackberries

1/2 cup sugar

2 cups gin

1 cup fresh lime juice

club soda

sweet basil

Puree blackberries and sugar in a blender. Let stand. stirring occasionally until sugar is dissolved, about 10 minutes. Strain puree through a fine-mesh sieve into a pitcher, discard seeds in sieve. Stir gin and lime juice into pitcher. Divide drink among ice-filled glasses, top with soda. Garnish each with basil.

Enjoy!

Recipe adapted from Bon Appetit, July 2012

BLACKBERRY MARGARITA

blackberry margarita

FOR THE BLACKBERRY PUREE

1 pound blackberries

1/4 cup water

2 to 4 tablespoons sugar

FOR EACH DRINK

juice from half lime

sugar, optional

ice

1 ounce tequila

1/2 ounce triple sec

1 1/2 ounces blackberry puree

FOR THE BLACKBERRY PUREE

In a saucepan, combine blackberries and water and cook over medium-low heat, stirring occasionally until blackberries start to release their juices.

Transfer mixture to a fine mesh sieve set over a bowl and press to extract juice. Discard solids. Add sugar and stir until sugar dissolves. Set aside to cool.

FOR EACH DRINK

Rub each cocktail glass rim with lime (save lime) and dip moistened rim in sugar if desired, set aside.

Fill a cocktail shaker with ice. Add tequila, triple sec, blackberry puree and squeeze juice from lime half and shake well. Strain into cocktail glass.

Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, May 2010

 

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About Ceri

Hello, I’m Ceri.

Thank you for visiting Recipe Doodle!

I am a wife, mother and recipe follower. For years, I have tackled one new recipe a day. Some are fabulous, some most definitely are not!

I am originally from New Zealand (posts about NZ here), and I have spent my life surrounded by passionate foodies. My husband owns pizzerias...

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