Tag: Recipe

Happy #Friyay – Here’s a #CincoDeMayo Cocktail

DIY Holidays Lifestyle Recipes

Happy #Friyay – Here’s a #CincoDeMayo Cocktail

I love any excuse to get together with friends! So this weekend, it’s time to celebrate Cinco de Mayo! Cinco de Mayo is held to celebrate Mexican army’s victory over the French army in the Battle of Puebla. Even though we’re a far ways away from the Mexican border, it’s a lovely excuse to sip margaritas, eat tacos, and listen to Mariachi.

No matter what kind of Margarita you’re making, here are some tips courtesy Bon Appetit for how to get the best Margarita EVER!

1. Squeeze it
The single most important ingredient is fresh lime juice. Use any gadget you like–just please don’t twist open a screw cap. For parties, juice the limes ahead and fill a squeeze bottle to keep at the ready.

2. Sweeten up
Notice there’s no triple sec in our recipe? That’s not a typo–and no, you won’t miss it. We prefer light agave syrup for its complementary flavors (and shared origin) with tequila.

3. Go for silver
Always drink tequila made from 100 percent blue agave. It just tastes better. In Margaritas, use only blanco (a.k.a. silver or white) tequilas, which have a peppery, vegetal kick that won’t get buried when mixed. Save your aged reposados for sipping.

4. Take it with a grain of…
Salt brings out the flavor in everything, but too much can be overwhelming. So we only salt halfway around the rim and are careful not to get any in the drink.

Espolon Tequila Blanco

This silver Espolon tequila from the LCBO has always been one of my favorites to make cocktails with. What’s yours? I would love to try some new ones but this is such an old classic I never branch out!

What kind of Margarita are you making? One of my favorite variations on the classic cocktail is to add a little pomegranate juice – it makes it less acidic and more refreshing. For the brave ones – jalapenos! The LCBO stocks some Jalapeno-infused tequila or you could put a pepper in at the end.

How are you celebrating Friday? Let me know how these tips go by commenting below or tweeting to me at @ShesInfluential

Holiday-Ready Almond Cookies

Holidays Recipes

Holiday-Ready Almond Cookies

Almond

One of my favorite part of the Holidays is the sweet treats. These Almond shortbreak cookies aren’t too sweet but still satisfy my sweet tooth. Switch out the jam to your preference!

Ingredients:

1 cup unsalted butter, room temperature

1 ½ cup icing sugar, sifted, plus extra for dusting

4 large egg yolks

1 tsp finely grated lemon zest

1 tsp vanilla extract

¼ tsp almond extract

¾ cup ground almonds

3 cup cake and pastry flour

¼ tsp baking powder

¼ tsp salt

¾ cup blueberry jam

 

Directions

1. Beat the butter and icing sugar until light and fluffy. Beat in the egg yolks and then add the lemon zest, vanilla and almond extract. Beat in the ground almonds.

2. In a separate bowl, sift the flour with the baking powder and salt and add this to the butter mixture, stirring until blended. Shape the dough into 2 discs (the dough will be soft), wrap and chill until firm, at least an hour.

3. Preheat the oven to 375 F and line 2 baking trays with parchment paper.

4. Knead the cookie dough a little to soften it (this will help prevent the dough from cracking when rolled). Roll out the first disc on a lightly floured surface and cut out cookies using a 2-inch teardrop cutter and place these on one baking tray (the dough can be re-rolled). Roll out the second disc, cut out cookies using the same cutter, then cut a hole in the centre of each of these using a cutter a 1/2-inch smaller and place on the second tray. Repeat with any remaining dough, keeping track so you have the same number of tops and bottoms. Bake the cookies for about 15 minutes, letting the cookies without holes remain in the oven an extra 2 minutes. Cool the cookies on the tray before filling.

5. Sift icing sugar over the cookies with the holes. Stir the jam to soften and spread a teaspoonful of it over the bottom of the base cookie. Gently press a dusted cookie on top and continue to fill the others. Let them set for about an hour before storing in an airtight container.

6. The cookies will keep for up to 3 days.
via the Food Network.

Enjoy! Let us know how much you liked them in the comments below!