If Cinco de Mayo isn’t a reason enough to have a margarita then I just don’t know what is. Here are 10 different ways you can incorporate margaritas into your May 5th fiesta. I personally think I am going to try them all.
Here are all the recipes!
Lets start out with the basics… The Perfect Maragrita, from one of my favorite food blogs White On Rice Couple.
Seriously, head over there now. You need to have this recipe. Trust me, I’ve tried it, plus their photography is amazing…just look at the picture above!
Up next, Margarita Popsicles by Foodie Bride
1/2 cup sugar
1 cup water
1 cup fresh squeezed lime juice (8-12 small limes, usually)
1/4 cup silver tequila
1/4 cup orange liqueur
12 3 oz disposable paper cups
12 wooden popsicle sticks or spoons
Heat water and sugar in a small sauce pan until completely dissolved and the water is clear. Let cool.
Pour into a pitcher with lime juice, tequila, and orange liqueur.
Pour 2 1/2 ounces (5 Tbsp) of margarita into each cup.
Place cups into a baking dish and put the dish in the freezer.
After about 2 hours, start checking the popsicles. Once they’re frozen enough to support the wooden stick, insert a stick into each popsicle, pushing 3/4 of the way into the popsicle.
Let freeze several more hours or until completely frozen (I let them freeze overnight)
To serve, peel the paper cup away from the popsicle, starting at the seam of the cup, and carefully remove the bottom. Consume immediately.
What?! Margarita Cupcakes- for real!! The Kitchen is my Playground just made my dreams come true.
1 c. all-purpose flour
A scant 3/4 c. sugar
1 1/2 tsp. baking powder
Pinch of salt
3 T. butter, at room temperature
1/2 c. whole milk or 2% milk
1 tsp. vanilla extract
Zest of 2 limes
Put the flour, sugar, baking powder, salt, and butter in mixing bowl. Beat on slow speed until everything is combined and you have a crumb mixture with a sandy consistency. Gradually pour in half of the milk; beat until the milk is just incorporated.
Whisk together the remaining milk (1/4 cup), egg, and vanilla. Pour into the flour mixture and beat until all ingredients are just incorporated. Beat for about another 30 seconds to one minute until the batter is smooth. Do not over mix. Gently fold in lime zest.
Spoon batter into muffin pan cups lined with paper cupcake liners, filling cups 1/2 full. Bake at 325 degrees for 20 – 25 minutes, or until light golden and the cake springs back when lightly touched. Cool slightly in the pan before removing cupcakes to a wire rack. Cool completely before frosting.
How refreshing do these look? Bakers Royale rocks!!
1 cup honeydew juice (approximately a whole melon weighing 1lb)
1/3 cup cucumber juice (approximately half a cucumber weighing 5oz.)
½ cup tequila
1 tablespoon triple sec
1 tablespoon fresh lime juice
1 tablespoon mint simple syrup (recipe follows)
3 large mint sprigs
1. Place the honeydew and cucumber in a food processor or a blender and process until everything is pureed. Add tequila, triple sec, lime juice and mint syrup and process for another 20-30 seconds to blend well. Pour mixture into popsicles mold.
2. Freeze for about 2 hours or until mixture starts to solidify enough to hold a popsicle stick upright. Insert popsicle sticks and finish freezing popsicles overnight. To release popsicles run hot water on the outside of popsicle molds for a 2-3 seconds.
Mint Syrup (You will have more syrup than you need. Save for other cocktail uses.)
· 1/2 cup water
· 1/2 cups sugar
· 1 cup mint leaves, loosely packed
Place sugar and water in a pot over heat until sugar dissolves. Allow mixture to cool to room temperature and place mint leaves in mixture and muddle. Allow mint leaves to steep for 20 minutes. Strain and discard leaves. (Depending on the fineness of the sieve tiny pieces may remain).
Daydreamer Desserts has got my number. Can someone pretty please make these for me? The recipe is a bit complex, so head over to their site for details; I am sure every step is well worth it. Orange-Lime Margarita Macaroons!!!
Three words… Homemade. Margarita. Marshmallows. Okay. For this next one you’ll need to head over to Amazon and buy this AMAZING book Marshmallow Madness!: Dozens of Puffalicious Recipes
White Chocolate Margarita Blondies. Yes, please and thank you Nora from Natural Noshing
Ingredients For Blondies:
1 cup Pamela’s Ultimate Baking & Pancake Mix
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup palm sugar (or other granulated sugar would work too)
1/4 cup Spectrum Organic Shortening, melted (could probably sub coconut oil or butter if preferred)
1/4 cup unsweetened applesauce
1 tsp gluten free vanilla extract
zest from one lime
1/2 Tbsp tequila
1 tsp fresh lime juice
1/3 cup white chocolate chips or chunks (or carob chips if you want refined sugar free, but will alter taste)
For Tequila Icing/Drizzle*
1 Tbsp coconut oil, in liquid form
3 Tbsp coconut cream (the thick layer in the coconut milk can, save rest of the can + the coconut milk for another use)
2 tsp tequila or to taste
2 tsp lime juice, more or less to taste
1-2 Tbsp honey or to taste (agave would work too, stevia might work but I haven’t tried)
1. Preheat oven to 35o F. Line a 8×8 pan with parchment paper or grease.
2. Sift together Pamela’s Baking & Pancake Mix, baking powder, baking soda, and salt. Whisk until evenly combined.
3. In a separate bowl, whisk palm sugar, shortening, applesauce, vanilla, zest, tequila and lime juice until smooth.
4. Mix dry ingredients into wet ingredients and fold until nearly incorporated. Add white chocolate chips and fold in until just combined (do not over mix).
5. Spoon batter into baking pan and spread evenly. Bake for 20 – 25 minutes until top is golden brown and blondies pull away from the sides of the pan (ovens vary). Let cool completely before cutting.
6. When blondies are almost cool, prepare your icing/drizzle. In a small bowl, add all icing ingredients and stir to combine. It should be the consistency of a glaze so you can drizzle the icing over the cooked blondies. The icing will firm up a bit once refrigerated.
7. Drizzle over blondies and sprinkle lightly with sea salt and extra lime zest, if using. Refrigerate to set the icing (about 30 minutes) and enjoy!
Now on to something more savory, Margarita Scallops from Drizzle and Dip. Fast, easy and oh so yummy.
- 1 1/2 cups / about 250 – 350gms of scallops
- 1 T of olive oil
- 2 T of lime juice
- 2 T of lemon juice
- 2 T of water
- 1 garlic clove crushed
- 1T of finely chopped pickled jalepeno chilli
- 1 T of sugar
- 2 T of tequila blanco (but any good quality tequila will do).
Mix all of marinade ingredients together until the sugar dissolves. Pat the scallops with paper towel to dry them and heat the olive oil in a non stick frying pan. Fry them until they just turn golden brown on each side and then turn over. Add the marinade to the pan with the shellfish and bring it the boil. Depending on the size of the scallops they will cook through within a minutes. Remove from the sauce and set aside. Continue to cook the sauce until it starts to thicken and pour it over the meat.
This is a four ingredient flavor explosion from My Recipes/Sunset . Just look how easy this Margarita Marinade is.
3/4 cup tequila
3/4 cup triple sec
1/4 cup fresh lime juice
2 teaspoons coarse kosher salt
Directions: In a bowl, whisk together tequila and triple sec. Stir in lime juice and salt. Stir until salt dissolves.
Lets conclude this magarita round up with another classic, but with a twist: Frozen Mint Maragritas from My Recipies/Cooking Light
1 cup sugar
1 cup packed fresh mint leaves
2 cups water
3/4 cup tequila, divided
1/2 cup fresh lime juice (about 4 limes) $
2 tablespoons Grand Marnier (orange-flavored liqueur)
3 to 4 dashes Angostura bitters (optional)
1. Combine first 3 ingredients and 1/2 cup tequila in a medium saucepan over medium heat; cook 3 minutes or until tiny bubbles form around edge of pan. Remove tequila mixture from heat; steep 15 minutes. Strain through a sieve into a bowl; discard mint. Stir in juice, Grand Marnier, and remaining 1/4 cup tequila. Cool to room temperature. Add bitters, if desired.
2. Place mixture in a zip-top plastic bag; seal and freeze 2 hours (alcohol will separate). Knead bag to combine mixture. Pour 2/3 cup margarita into each of 6 margarita glasses.
Happy Cinco de Mayo Everyone!!!!! Enjoy!!!