Posts Tagged ‘tequila’

Raspberry Tequila Sunrise #BrunchWeek

Welcome to the second annual brunch week hosted by Terri of Love and Confections and Susan of The Girl In The Little Red Kitchen!  Join us May 5th through 11th while we celebrate the deliciousness of brunch and to prepare for Mother’s Day and summer brunching season.  We have 32 bloggers bringing you their best brunch game, from cocktails to eggs benedict to donuts, there is something for everything this week.  Our amazing sponsors have donated some great prizes for a gigantic giveaway, please visit them all for more information.

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Check out all the amazing recipes today:

Beverages:

Brunch Eggs:

Main Brunch Dishes:

Brunch Breads and Sides:

Brunch Fruit and Vegetables:

Brunch Desserts:

Raspberry Tequila Sunrise 1

I am so excited to be a part of this year’s Brunch Week! There are so many great recipes this week which would be perfect for Mother’s Day brunch or any brunch throughout the year. In case that isn’t incentive enough to stick around all week, how about all the amazing giveaways that are up for grabs? Check out all the details and enter the giveaways HERE.

Today is not only the beginning of Brunch Week but also Cinco de Mayo! This combination lead to the decision to make an alcoholic beverage with orange juice to cover breakfast and tequila for the Mexican flair. Obviously I am talking about a tequila sunrise, but instead of using grenadine I mashed up some fresh raspberries using my OXO muddler which created red portion of the sunrise. Brunch just got a whole lot sweeter! And although this recipe is written for one drink, I trust that even when tipsy you will be able to do the math to mix up multiples if necessary.

Raspberry Tequila Sunrise 2

Two years ago: Dulce de Leche Brownies

Three years ago: Homemade Salsa
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Strawberry Margarita Cupcakes

I have a bad habit of forgetting about Cinco de Mayo every year because my birthday is the day before and it is also Star Wars Day (may the fourth be with you). I pretty much have the most amazing birthday ever, right? But when I was contacted by Karla of Truco Enterprises recently, asking if I’d like to try out any On The Border products, I knew it was a sign that I wouldn’t be missing out on posting any recipes for the holiday this year.

Of course, the first thing I was drawn to was the strawberry margarita mix. What’s Cinco de Mayo without a good margarita in hand? As a bonus, On The Border’s margarita mixes are made with all natural flavors and juices, setting them apart from many other manufacturers. After seeing many different margarita cupcake recipes, I knew I had to try making a strawberry margarita cupcake with their mix. And I have to say, they taste fantastic and look brilliant! I even gave them a sugar rim just like the drink itself. Obviously these are not kid friendly cupcakes since they do contain small amounts of tequila, but you can substitute with extra margarita mix if you want a “virgin” cupcake.

These are actually displayed in a huge margarita glass that I own, and will likely need to fill it up with the actual strawberry margarita beverage with the remaining mix on Sunday! Yummy :-)

Strawberry Margarita Cupcakes

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Raspberry Mango Margarita Pie

For once I feel as though Memphis has experienced the season of Spring for more than a week this year. But sadly, I fear we are now entering the summer heat. I love spring, but ever since I have moved here it just means that the disgusting humidity and heat are right around the corner. I despise breaking a sweat at 7am while walking from my parking garage to the lab. It’s just wrong – the weather will be the #1 reason I move away when I graduate.

High temperatures in the morning are also the reason I feel that ice cream (it only happened once so far –  on my birthday) or a fruit smoothie for Breakfast is acceptable sometimes. No, I did not also eat this pie for Breakfast. I actually made it for Cinco de Mayo, but it’s such a refreshing and satisfying dessert that it’s great all summer long. Which in Memphis is about 6 months out of the year. But there is not a single chance this pie will last more than a couple of days in my home. I’ll just have to whip it up a couple of times, and maybe alternate the fruit combos! Such a hard life ;-).

BTW, I did not have enough of the crust mixture to go all the way up the sides. Maybe I made my crust on the thicker side, but next time I will use more graham cracker crumbs, this change is in the posted recipe.

Ingredients:

2 cups graham cracker crumbs

2/3 cup sugar, divided

8 Tbsp unsalted butter, melted

1 cup raspberries, fresh or frozen

1 cup fresh mango, cut into chunks

3/4 cup sweetened condensed milk

6 Tbsp tequila

1/4 cup triple sec (I didn’t have any so I used pineapple juice)

3 Tbsp fresh lime juice

Zest of one lime

2 cups heavy cream

Lime slices or wedges, for garnish

Directions:

  1. To make the crust, preheat the oven to 350 degrees F.  Line the bottom of a 9-inch springform pan with parchment paper.  Butter the parchment, as well as the sides of the springform.  In a medium bowl combine the graham cracker crumbs and 1/3 cup sugar.  Add the melted butter and toss with a fork until well combined.  Transfer the mixture to the springform pan and evenly cover the sides and bottom of the pan with crumbs (use the bottom of a ramekin to even the bottom crust).  Bake in the preheated oven for 13-15 minutes.  Transfer to a wire rack to cool completely.
  2. To make the filling, combine the raspberries, mango, remaining 1/3 cup sugar, condensed milk, tequila, triple sec, lime juice and lime zest in the bowl of a food processor.  Process until completely smooth, scraping down the sides as needed.  Transfer to a large bowl.  In the bowl of an electric mixer fitted with the whisk attachment, whip the heavy cream on high speed until stiff peaks form.  Add one third of the whipped cream to the puree and gently fold in with a rubber spatula.  Stir in the remaining cream.
  3. Pour the filling into the crust, cover, and freeze until firm at least overnight.  To remove the springform sides, wrap a towel soaked in hot water around the outside of the pan for 10-15 seconds.  Carefully remove the sides of the pan.  Before serving, garnish with lime slices as desired.  To serve, slice with a hot, dry sharp knife, wiping the blade between slices.

Source: Adapted from Annie’s Eats

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