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Thanksgiving is only one day away so I am making my list and checking it twice...for baking ingredients not Black Friday sales, people! Since not everyone likes cranberry sauce (or they want the one from the can) I need to figure out what to do with my leftovers. Cranberry margaritas, duh! This recipe is from The Red Cat, one of my fave restaurants in NYC. Check out their delish zucchini recipe here.
For this fabulous margarita, just make a cranberry sauce as you normally would for Thanksgiving dinner, but then instead of smearing it all over a turkey sandwich, add it to a cocktail shaker and watch your margarita turn a lovely shade of pink. Festive and delicious. Bottoms up!
Cranberry Margarita
Jam:
1 1/2 cups fresh or frozen cranberries
1/3 cup sugar
3 tablespoons fresh orange juice
2 teaspoons finely grated orange zest
Drink:
1 tablespoon kosher salt
1 tablespoon sugar
1 1/2 teaspoons Chinese five-spice powder, if desired
1 lime, cut into wedges
4 ounces Triple Sec or Cointreau
6 ounces Tequila
1. Make the jam: Bring the cranberries, sugar, orange juice, and 1/2 cup water to a boil in a medium saucepan. Reduce the heat and simmer, stirring occasionally, until thick and jammy, 30–40 minutes. Mix in the orange zest; let cool. DO AHEAD: Jam can be made 5 days ahead. Cover and chill.
2. Make the drinks: Mix the salt, sugar, and five-spice powder (if using) on a small plate. Rub the rims of Old Fashioned glasses with a lime wedge; dip in the salt mixture and fill the glasses with ice.
3. For each cocktail, combine 1 ounce lime juice, 1 ounce Triple Sec, 1½ ounces tequila, and 2 tablespoons cranberry jam in a cocktail shaker. Fill with ice. Cover and shake until the outside is frosty, about 30 seconds. Strain into the prepared glasses.
OMG!!! I can't believe that I completely forgot that tomorrow is Cinco de Mayo! This is my holiday! I mean, I've thrown some pretty mean Cinco de Mayo parties in my day, but then I got tired of the prep and clean up. I'm old.
Guacamole
The Wrinkly Slut
I have a really great margarita recipe to share as well, but since I forgot about the holiday, I forgot to make it! Maybe I will remember on diez de Mayo. Don't worry. It will be perfect all summer long! In the meantime, check out these recipes from The New York Times and peruse some of my themed recipes below (and above!). From good old guacamole to my blog originator, The Wrinkly Slut, I have some tasty treats for mañana. Or, if you're planning to go out to sample one of the many margarita options, be sure to stop by the Eater/The Little Owl pop-up taco extravaganza. I need to get myself over there...
Potato, Pepper & Chorizo Empanadas
Black Bean Dip
Shrimp & Jalapeño Quesadillas
It's Cinco de Mayo and time to celebrate the mysterious holiday in a Mexican restaurant. Mystery revealed! In a nutshell, on the morning of May 5, 1862, 5000 Mexican soldiers defeated a French army of 8000 (who were seeking debt repayment) in Puebla, Mexico. Although the victory was ultimately short lived, it came to represent a symbol of Mexican unity and patriotism. Ah ha! So that's why so many people (typically Americans and residents of Puebla) find a reason to consume copious amounts of margaritas and shots of tequila every May 5th! Ordinarily I would be hosting my own fiesta, but due to self imposed home imprisonment, I will have to pass this year. In the meantime I offer you my favorite guacamole recipe as well as the original Wrinkly Slut.
Tina's Cinco de Mayo Guacamole
2 avocados
Fresh lime juice from 1/2 lime (about 2 teaspoons)
1/2 garlic clove, minced (about 1/2 teaspoon), optional
1/4 teaspoon kosher salt
1 small jalapeño (or serrano) pepper, cored, seeded, and finely chopped (about 1 tablespoon)
1/2 small red onion, finely chopped (about 2 tablespoons)
1 tablespoon chopped cilantro, optional
1. Halve one avocado, discard the pit, scoop out the flesh, and place in a medium bowl. Mash until no chunks remain. Add the lime juice, garlic (if using), and salt and stir thoroughly.
2. Mix in the jalapeño, onion, and cilantro (if using).
3. Halve the second avocado, discard the pit, and with a knife, cut a diamond pattern into the flesh without cutting through the skin. Scoop out the cubed avocado and add to the bowl. Carefully fold into the seasoned mixture until incorporated. Serve immediately! Makes about 2 cups.
Wrinkly Slut
2 teaspoons kosher salt
1/4 teaspoon chili powder
1/8 teaspoon cayenne pepper
2 ounces tequila (preferrably Don Julio Blanco)
1 ounce Cointreau or Triple Sec
1 ounce fresh lime juice
1 ounce fresh grapefruit juice
1 jalapeño pepper, sliced crosswise
1 Thai chili pepper
1. Combine the salt, chili powder, and cayenne on a small plate. Rim the edge of a martini glass with the spiced salt mixture by dipping the rim of the glass into lime juice and then into the plate of salt. Set aside.
2. Pour the tequila, Cointreau, lime juice, and grapefruit juice into a cocktail shaker filled with ice cubes. Shake briskly and strain into the prepared martini glass. Garnish with the sliced jalapeño and Thai chili pepper. Makes one drink.
OPTIONAL: Soak the sliced jalapeño in tequila for an hour before serving. Use the infused tequila to make your drink extra slutty.
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