Last December at the Ritz Carlton Cancún, we discovered the secrets to a perfect margarita. This arduous task took many nights, and some days, of tedious research and testing. Es un placer to share the recipe with you today, in time for Cinco de Mayo (that’s May 5th for my non-Spanish-speaking readers). Continue reading
I. Love. Pomegranates. Maybe because they’re only available for a few months out of the year. (Though so are pumpkin spice lattes, and those I really could do without.) Maybe it’s because, like the best things in life, they take a little work. (See below.) Or maybe it’s because they’re beautiful inside and out, as well as irresistibly tangy/tart/juicy/sweet and good for you, too! So there’s a lot to love.
It should come as no surprise, then, that these Pomegranate Sparklers have become my go-to “house cocktail” for fall and winter entertaining (all the way through Valentine’s Day!) A little pomegranate juice, some bubbly prosecco (Italian sparkling wine), and a few jewel-like pomegranate seeds (technically arils) for a fun garnish. Easy and festive!
¡Hola! In honor of Cinco de Mayo tomorrow, I’m reposting links to some of my favorite Mexican recipes. While the outnumbered Mexican army’s defeat of the French at the Battle of Puebla on May 5, 1862 is certainly worth celebrating (unless you’re French, I suppose), any sunny day is good for a Mexican food fiesta. I also included a recipe for my cheater margaritas. They’re not the traditional recipe, but they’re easy to make by the pitcher. (Careful: they’re easy to drink by the pitcher as well!)
When life gives you 100-degree days, make lemonade. To do so you could squeeze a ton of lemons, strain out the seeds, boil some sugar and water to make simple syrup, mix it all together and make a mess of your kitchen in the process, OR – you could grab a can of MinuteMaid frozen concentrate from the freezer, add it plus 4 1/3 cans of water to a pitcher and end up with almost the same thing in less than one minute. Sold!
I’m not sure why, but this tastes much better than the MinuteMaid premixed lemonade sold next to the orange juice. To make all-natural pink lemonade, add a few frozen raspberries to individual glasses or the whole pitcher. The more you add, the deeper the color and flavor.
During the course of this shoot we learned that frozen raspberries also make a great summer snack!
Cheers to summer!
Subee's Kitchen 