Margarona aka Beer-rita ~ #CincodeMayo #SundaySupper

May 5, 2013 By 52 Comments

cincodemayodesignedThis week the #SundaySupper crew is celebrating Cinco de Mayo. I’ll take any excuse to indulge in Mexican food–it’s my favorite cuisine in all the world! The lovely Jen of Juanita’s Cocina is hosting this week’s festivities.

Jen is my girl. She is the perfect host for such an event. If you’re not familar with Jen or her site, go on over and get friendly. Trust me, you won’t be sorry you did. The girl takes her Mexican food seriously, and it’s a good thing she does, because her food is delicious. These tacos–yum! I’ve only made them like 5 times and usually scarf down 3 in one sitting. Like I said, she’s the perfect host for this week’s event.

What’s a Cinco de Mayo party without booze? Being the lover of cocktails that I am, I decided to combine two of my favorite boozey beverages, Corona and a margarita. I call it the margarona. Fun, right? I can’t take credit for the idea, just the recipe. I was first introduced to this creative combination at Plaza Azteca in Williamsburg, Virginia when Squirrel and I were on vacation in April. We listened to the suggestions of the locals and found ourselves at Plaza Azteca on the last night of our vacation, which is sad, really, because if I would have found it sooner, we would have eaten there every night. Yup, it was that good!

Margaronas

The beergaritas or margaronas, as the locals called them, were all the rave. Every single person we spoke to instructed us to try them. When we arrived at the restaurant, everyone, and I mean everyone, ordered the margaronas. There were margaronas as far as the eye could see, glistening like sparkling green stars on all the tables. What’s a girl to do?

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Order the margarona, of course! Mmm, and were they delicious. I knew I would recreate them at home the minute the tangy, bubbly beverage hit my tongue.

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The second I found out what this week’s #SundaySupper theme was, I knew I’d have to make the margarona for y’all.

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You want to make sure your margarita mixture is fully chilled before blending it with the ice. If you neglect to chill your mixture, you run the risk of the ice diluting your margarona. Trust me, you don’t want a diluted and potentially less flavorful margarona. Nope, you want it full leaded and potent.

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Don’t do like I did and fill your glass up all the way and then try to snuggle your mini Corona in the icy mixture–overflow! The mixture spilled out over the sides, causing me to chug.

Fill your glass up half way, then place your Corona bottle into the mixture until it touches the bottom of the glass. The Corona will begin flow out into the glass and mingle with the frozen margarita mixture. Don’t worry, it will eventually stop. What’s really cool is that the Corona bottle will form a type of suction, and the only way for it to empty into the margarita mixture is by drinking the cocktail (preferably with a straw). The Corona will slowly mix with the margarita as you drink. I love it!

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What you get is a tangy lime and beer fusion. The bubbles tickle your tongue, while the lime makes your lips pucker. It’s my new favorite margarita. Happy Cinco De Mayo!

Check out the other Cinco De Mayo themed #SundaySupper recipes:

Cinco de Mayo Appetizers & Sides {Aperitivos}:

Cinco de Mayo Main Dishes {Platos Principales}:

Cinco de Mayo Desserts {Postres}:

Cinco de Mayo Drinks {Bebidas}:

Join the #SundaySupper conversation on Twitter on Sunday, May 5th to celebrate Cinco de Mayo! We’ll tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag, and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more delicious recipes and food photos.

5.0 from 2 reviews

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Margarona aka Beer-rita ~ #CincodeMayo #SundaySupper
Author: 
Recipe type: Cocktail
Prep time: 
Total time: 

Serves: 6
 

Ingredients
  • 1 cup lime juice
  • ½ cup fresh squeezed orange juice
  • ¾ cup agave
  • 1-11.3 oz. can pineapple nectar
  • 1¼ cup tequila
  • 1 6-pack of 7oz. Corona longneck bottles
  • Ice

Instructions
  1. Add the lime juice, orange juice, agave, pineapple nectar, and tequila to a pitcher. Stir to combine. Place in the refrigerator to chill for at least 2 hours.
  2. For 1 Margarona: Add ¾ cup of the chilled margarita mixture to a blender. Add in a handful of ice. Blend until smooth and thick. If the mixture is too thin, add a bit more ice, and if the mixture is too thick, add a touch more of the margarita mixture.
  3. Fill your glass halfway with the frozen margarita mixture. Tip the Corona into the glass. When the Corona stops flowing out of the bottle, top your glass off with the frozen margarita mixture. Place a straw in the glass and serve. Enjoy!

 

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Mojito Bundt Cake ~ #BundtAMonth

January 25, 2013 By 17 Comments

Today I’m celebrating my love for mojitos in the form of a cake for this month’s citrus themed #BundtAMonth. As you may know, I adore mojitos. They’re my absolute favorite cocktail. When An from Bakerstreet announced that January’s theme was citrus, this cocktail instantly came to mind.

Citrus is a great way to brighten and add mucho flavor to desserts. It’s also a great way to brighten this dreary winter weather we’ve been having. At this point, I’m willing to give up an hour of sleep if it means I get some daylight back at the end of the day. Getting dark at five o’ clock doesn’t agree with me. All it does is make me lazy, tired, and sad. I thrive on sunlight, as I think we all do. When the sun is out, I have more energy. It gives me the charge I need to exercise, conquer the laundry, and stay up past seven o’ clock. No sunlight = no energy, which = messy house.

It may be awhile before I get the sun back. In the meantime, I’ll let citrus brighten my day and my cake.

This bundt cake may appear plain, but I promise you, it’s far from plain. It’s full of zesty lime, coconut milk, and–drum roll–coconut rum. And, if that weren’t enough, it gets topped with a mint and rum syrup.

The warm cake soaks up the syrupy glaze creating a moist cake with a crispy crust. It’s beyond delicious.

To prevent myself from consuming this entire cake, I shared half of it with my parents. The cake wasn’t even in the house for 5 minutes before my mom cut herself a nice, thick slice. The entire time she’s eating, I hear her saying, “Wow, this cake is really good, Jenn. I really like how light it is. It’s super moist, too. Mmm, the lime really shines.” I suppose she liked it.

Enjoy!

Here’s how you can be a part of Bundt-a-Month:

  • Simple rule: Use mandarin, orange, Citrus lime, yuzu, lemons, Key lime or ANYTHING citrus – and bake us a Bundt for Tangy January
  • Post it before January 31, 2013
  • Use the #BundtaMonth hashtag in your title. (For ex: title could read – #BundtaMonth: Lemon Surprise Bundt)
  • Add your entry to the Linky tool below
  • Link back to our announcement posts

Even more bundt fun! Follow Bundt-a-Month on Facebook where we feature all our gorgeous bundt cakes. Or head over to our Pinterest board for inspiration and choose from over 350 Bundt cake recipes.

5.0 from 1 reviews

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Mojito Bundt Cake
Author: 
Recipe type: Cake
Prep time: 
Cook time: 
Total time: 

 

Ingredients
Cake
  • 3 cups all-purpose flour
  • 1 tbs. baking powder
  • ½ tsp. kosher salt
  • 1 cup unsalted butter, at room-temperature
  • 2 cups granulated sugar
  • 4 eggs
  • 1 tsp. vanilla extract
  • zest of 3 limes
  • ¼ cup lime juice (about 3 limes)
  • 2 tbs. coconut or white rum
  • 1 cup coconut milk
Glaze
  • ½ cup sugar
  • ¼ cup water
  • ½ cup fresh mint, roughly chopped
  • 2 tbs. coconut or white rum
  • 1 tbs. lime juice

Instructions
  1. Preheat the oven to 325 degrees F. Grease and flour a bundt pan.
  2. In a medium-sized bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In the bowl of a mixer, cream together butter and sugar until light and fluffy, about 5 minutes.
  4. Add eggs, one at a time, mixing well after each addition.
  5. Add the vanilla, rum, lime zest, and lime juice. Whisk to combine.
  6. Add the flour mixture to the butter mixture, alternating with the coconut milk. Mix until the batter is smooth and flour is fully incorporated.
  7. Transfer the mixture to the prepared bundt pan. Bake for 60 minutes, or until a toothpick inserted in the center comes out clean.
  8. Allow the cake to cool on a wire rack in the pan for 30-minutes before removing.
  9. Poor the glaze slowly over the warm cake, allowing the cake to soak up the glaze.
  10. Allow the cake to cool fully. Slice and serve.
Glaze
  1. In a medium-sized saucepan over medium heat, add sugar, water, and mint. Bring the mixture to a gentle boil and cook until the sugar dissolves. Take off the heat and allow to cool for 15 minutes before straining. Add the rum and lime juice.

 

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Cherry Sour Cocktails & Exciting News

July 11, 2012 By 19 Comments

Guess what next week is on the blog. Go on, take a guess. All right, I’ll tell ya. It’s #icecreamweek!

AND THE CROWD GOES WILD!!!

At least that’s how I’m imagining your reactions to this exciting news. You know, doing the wave, pumping your fists in the air, stomping your feet to “We Will Rock You.” Hold on, that’s football, isn’t it? Either way, this is exciting news, so feel free to go wild and do all of those crazy gestures, especially the wave. I’d love to see a #icecreamweek wave.

In preparation for #icecreamweek, I painted my nails ice cream parlor turquoise with glitter sprinkles. Whoa! Nerd alert. What can I say, I take my themes seriously.

To tide you over until next week, I’ve made y’all some cherry sour cocktails. I know we had the discussion about me being a lush, and all I can say is I’m trying. In my defense, this recipe was just too delicious to pass up. I promise I’ll try to be a better person next week. Pinky swear!

This cocktail is the perfect combination of sweet, sour, and tart.

I found this recipe on Chasing Delicious. Russell is the creative genius over at Chasing delicious and, if you’re not familiar with Russell’s site, I highly suggest you go on over and give him a visit. He takes the most beautiful food photos I have ever seen. On his site you’ll find towering blueberry pies, doodle instructions on chalkboards (my favorite is his picture of the drill), and fancy do-it-yourself mason jars.

Lemons.

Limes.

Two things you’ll need to make your lips pucker when you sip on this cocktail.

Beautiful ruby red cherries.

I pitted cherries. Then, I pitted some more cherries. After that, I mashed the cherries into a deep, crimson liquid with the citrus juice and simple syrup. Talk about a gorgeous color. My next shoe purchase is going to be a pair of cherry red pumps.

This here’s my cocktail makin’ station. It’s where all the magic happens.

Pitting cherries is hard work, but, for this cocktail, it’s worth it.

Cheers!

Cherry Sours

2 cups cherries, pitted

2 lemons, juiced
3 limes, juiced
1/2 cup grapefruit juice
1/4 cup maraschino cherry juice
1/2 cup bourbon
1/4 cup brandy
1/2 cup simple syrup

In a large bowl, add the pitted cherries, lemon juice, lime juice, and simple syrup. Mash with a potato masher to break up the cherries. Add the maraschino cherry juice, bourbon, and brandy. Stir to combine. Pour into a pitcher and pour over ice. Garnish with a cherry.

 

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Black Bean & Fire Roasted Corn Salsa

July 4, 2012 By 28 Comments

Happy Fourth of July! Bring on the sparklers. Bring on the fireworks. Bring on the red, white, and blue themed cups, plates, napkins, and utensils. And, most importantly, bring on the food!

I made y’all salsa because it is too dang hot to cook. I hope you don’t mind, but there is no way I’m turning my oven on in this scorching heat. Nope. I just can’t bring myself to do it. Instead, I turned on the grill and roasted up some fresh corn and jalapeño peppers for salsa. Besides, who doesn’t like to dip copious amounts of carbohydrates into deliciousness?

The hubs and I survived on this salsa for dinner the other night. Sorry, darling, but it’s just too hot to feed you a proper dinner. Maybe next week (fingers crossed).

Corn has to be my favorite summertime veggie. It’s sweet, it’s crunchy, and it’s extremely versatile. I can usually find a way to sneak corn into just about any dish. It’s even good in ice cream, but that’s another story for a different post.

Grilling the corn until it’s slightly charred gives the corn a lovely depth of flavor. It brings out the nuttiness in the corn and gives it a nice smokey flavor. What I’m trying to say is grill your corn because it’s just plain ol’ delicious.

This dip is great for parties, barbecues, and even dinner when it’s just too hot to make anything else.

Chip up and dig in! Happy Fourth of July, y’all!

Black Bean & Fire Roasted Corn Salsa

3 ears corn
2 jalapeños
2 tomatoes, seeded and chopped
1/3 cup red onion, minced
1 14.5-oz. can black beans, drained and rinsed
1 lime, juiced
1/4 cup fresh cilantro, chopped
Salt and Pepper to taste

Preheat a charcoal or gas grill. Drizzle corn and jalapeños with olive oil, salt, and pepper. Grill until slightly charred on all sides. Remove from the grill and allow the corn and jalapeños to cool slightly. Cut the corn off the cob. Slice the jalapeños in half, take out the seeds, and dice.

In a medium-sized bowl, add corn, jalapeños, black beans, red onion, cilantro, tomatoes, and lime juice. Add salt and pepper to taste and gently mix. Store in an airtight container and place in the refrigerator until you’re ready to eat. Enjoy!

 

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Two Cocktails, One Day!

June 28, 2012 By 13 Comments

Today is a special day. Why is it so special, you ask? Because I have two fabulous cocktail posts for you today. Exciting, right?

I’ve been a cocktail making and blog posting machine, lately. Both Jen from Juanita’s Cocina and Heidi from Young Grasshopper asked me to guest post while they’re out doing their thang and, of course, I excitedly said yes to them both. I hope your having fun, ladies.

I’m not sure if you’re familiar with Heidi or her site, but she’s amazing. If you need a cocktail recipe, Heidi’s your gal. She’s the cocktail queen. She’s also the brains behind Barfly, a site dedicated solely to alcoholic beverages. Can I get a heck yes? In honor of Heidi and our love for cocktails, I made a grilled peach bourbon old-fashioned. It’s delicious. Strong, but delicious.

This drink isn’t for the faint of heart. It’s a good, strong cocktail made for sippin’.

Want the recipe? Heidi’s featuring this delicious cocktail on her site today, and it just so happens that it’s Thirsty Thursday. Go visit Heidi, get the recipe, and relax the old-fashioned way.

Can you guess what I made for Jen? A cocktail, but not just any cocktail, a lime-in-the-coconut margarita. It’s mind-blowing! It’s a combination of a margarita and pina colada. It’s sweet, tart, and coconuty (yes, I know that’s not a word, but I’m sticking with it).

Did I just hear the word lush? Well, I have to admit, I do enjoy a good cocktail. However, I have a two cocktail limit because, face it, I’m old now and can’t handle hangovers. Did I just hear the word wimp? Man, ya’ll are harsh. Just kidding. I’m a total wimp- no shame here.

I met Jen back in December when I launched my blog. She is absolutely awesome and funny as heck. 1. She lives in Texas, and I happen to love the good ol’ state of Texas. 2. She makes a lot of Mexican cuisine, and I love me some tacos. 3. She squealed when I told her I was making a margarita for her guest post. I truly believe that Jen is my foodie soulmate.

Go on over and visit Jen for the lime-in-the-coconut margarita recipe. I’m sure she’s over there drinking a margarita on the deck singing, “Put the lime in the coconut, you drank them both up.”

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Coconut Mojitos aka Cocojito

April 1, 2012 By 38 Comments

It’s Sunday, and that means it’s time to share our favorite recipes for #SundaySupper. Isabel from Family Foodie is the creator of #SundaySupper, and she continues to inspire and encourage us to gather up the family, sit around the table, and eat and share the love we have for one another. It’s a tradition that has become lost and forgotten about over the years, but Isabel is working hard to educate all of us on the importance of Sunday supper with our loved ones.

This week, I decided to share a cocktail recipe that I created and perfected over the years. My favorite cocktail is the mojito. It’s refreshing, crisp, and tasty. I combined my love for the mojito with my love for coconut. The result is delicious! I call it the cocojito. It doesn’t taste like an alcoholic beverage, but it is, so be careful. This baby will sneak up on you. I know- trust me.

Lime, mint, and coconut rum get mixed together to create a deliciously refreshing cocktail. I mix up a batch and keep it in a pitcher. This method will ensure that you get to spend time with your guests instead of mixing drinks at the bar all evening.

I love pairing a cocktail with food at a dinner party. It’s a nice conversation starter. It loosens up your guests a bit, especially if not everyone knows each other. Serve this cocktail, and everyone will become friends in no time.

Enjoy your Sunday supper with your loved ones.

Love and sweet treats,

Jennie

Recipe:

2 cups sugar

2 cups water

4 mint sprigs

3 cups coconut rum (my favorite is Malibu black)

1 3/4 cups lime juice, freshly squeezed

1 1/2-2 liters club soda, chilled

Start off by making the mint simple syrup. Add 2 cups sugar, 2cups water, and mint sprigs to a medium pot. Bring to a boil. Set aside and let the syrup cool slightly, about 30 minutes.

While the syrup is cooling, juice the limes. I used about 11 limes to get enough juice. Once the limes are juiced, sieve the juice to get out any pulp (if you like pulp, you can skip this step). Pour lime juice and rum into a pitcher. Once the syrup is cool, sieve the syrup, disposing of the mint sprigs. Add 2 1/2 cups of the mint simple syrup to the pitcher with the rum and lime juice. Stir. Place the mixture in the fridge and let cool completely. The mixture in the pitcher is a concentrated version of the cocktail.

Once the rum mixture is completely cool, add the chilled club soda. You’ll want to do this right before serving the cocktail so the club soda doesn’t go flat. One pitcher of cocojito mix takes about a liter and a half of club soda. Add a little at a time, tasting after each addition. Everyone’s taste is different, so add the club soda until it suites your taste. Enjoy!

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