Weekly recipes for July 11, 2012
Margarita Frozen Pops/p>
Start to finish: 5 minutes, plus overnight freezing. Servings: About 8 (depending on the size of your molds).
1/2 cup fresh lime juice, about 5 to 6 large limes
Juice of 1 large orange (about 1/2 cup)
1/4 cup filtered water
Pinch of fine-grain sea salt
3/4 cup tequila
1/4 cup triple sec
2 to 4 tablespoons powdered sugar (to taste)
In a pitcher, combine the lime juice, orange juice, water, salt, tequila and triple sec. Stir well. Add the powdered sugar, 1 tablespoon at a time and stirring well between additions. Taste to determine your desired sweetness, then continue stirring until the sugar is completely dissolved.
Fill the pop molds, stopping about 1/2 inch from the top. The liquid will expand to fill the sleeve as it freezes. Put the Popsicle handles in place and freeze overnight. Because of the alcohol in these pops, they are a bit slower to freezer than traditional recipes.
Nutrition information per serving (assuming 8 pops) (values are rounded to the nearest whole number): 90 calories; 0 calories from fat (0 percent of total calories); 0 gram fat (0 gram saturated; 0 gram trans fats); 0 milligram cholesterol; 8 gram carbohydrate; 0 gram protein; 0 gram fiber; 20 milligram sodium.
Margarita Italian Ice
If you like frozen margaritas, you'll be a fan of this ice, which ups the ante with a thick slush.
Active time 10 minutes. Total time 5 hours, 10 minutes.. Makes 12.
1 1/2 cups sugar
1 cup water
1 1/2 cups fresh lime juice (from 14 limes)
1/4 cup fresh lemon juice
1/4 cup fresh orange juice
1/4 cup tequila
1/4 cup Cointreau or other orange-flavored liqueur
Heat sugar, water, and juices in a small saucepan over medium heat until sugar dissolves, about 4 minutes. Let cool.
Stir together citrus syrup, tequila and Cointreau in a pitcher.
Divide among twelve three-ounce paper cups.
Freeze on a rimmed baking sheet for at least 5 hours.
Garnish with lime wedges.
Strawberry Daiquiri Italian Ice
This fruity iced treat will transport you to a warm, sunny beach (cocktail umbrellas, optional).
Active time 10 minutes. Total time 5 hours, 10 minutes. Makes 14.
1 pound strawberries (4 cups), rinsed and hulled
2/3 cup light rum
1/2 cup water
1/4 cup sugar
1/4 cup fresh lime juice (from 2 limes)
Pinch of coarse salt
Puree strawberries, rum, water, sugar, lime juice and salt in a blender until smooth.
Divide among 14 three-ounce paper cups.
Freeze on a rimmed baking sheet for at least 5 hours. Garnish with strawberries.
Mojito Italian Ice
Mojitos are a bartender's nightmare (oh, the muddling). But this frozen version achieves the sweet, mint flavor of the rum cocktail without the elbow grease, thanks to a whirl in the blender.
Active time 20 minutes.. Total time 5 hours 20 minutes. Makes 2 dozen.
1/2 tablespoon finely grated lime zest, plus 1 1/2 cups fresh lime juice (from 9 limes)
1 1/2 cups water
1 1/2 cups sugar
1 cup chopped fresh mint
1/4 cup light rum
Puree lime zest and juice, water, sugar, and mint in a blender. Strain mixture through a fine sieve into a bowl; discard solids. Stir in rum.
Divide among 12 three-ounce paper cups.
Freeze on a rimmed baking sheet for at least 5 hours. Garnish with mint sprigs.
Strawberry Jiggle Trifle
Start to finish: 4 hours (1 hour active). Servings: 8.
4 envelopes (1 ounce) unflavored gelatin
1/4 cup sugar
1 cup cold water
1 cup boiling water
12 ounce can frozen berry blend juice concentrate, thawed
2 cups heavy cream
1/4 cup powdered sugar
2 pounds fresh strawberries, quartered
13 ounce angel food cake, cut into cubes
Lightly coat a 9-by-13-inch baking pan with cooking spray, then line it with plastic wrap, leaving excess wrap overhanging outside the short ends of the pan.
In a medium bowl, stir together the gelatin, sugar and cold water. Let sit for 5 minutes. Pour boiling water into bowl and stir to dissolve. Add juice concentrate and stir. Pour into prepared pan and refrigerate until firm.
When it is firm, use plastic wrap to lift it out of the pan and overturn it onto a cutting board. Discard plastic wrap, then cut sheet of gelatin into 3/4-inch cubes.
Using an electric mixer, beat heavy cream and powdered sugar together until semi-firm peaks form.
In a trifle dish, place a layer of angel food cake cubes. Top with a layer of strawberries, then whipped cream and finally cubed gelatin. Repeat until you've used all ingredients.
Refrigerate until ready to serve.
Apple Phyllo Cigars
Start to finish: 45 minutes. Makes 8 cigars.
1/4 cup sugar
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
2 Gala or Fuji apples, peeled, cored and diced
Small pinch salt
1 teaspoon lemon juice
1 teaspoon water
1 teaspoon cornstarch
4 sheets phyllo dough
Butter-flavored or plain cooking spray
In a small bowl, stir together the sugar, cinnamon and nutmeg.
In a medium skillet over medium-high heat, toss the apples with 1 tablespoon of the sugar mixture and the salt. Sauté until just tender, about 3 to 4 minutes.
In a small cup, mix together the lemon juice, water and cornstarch. Stir into the apples and cook for another 30 seconds, or until thickened. Remove from heat and allow to cool.
When ready to assemble the cigars, heat the oven to 400 degrees. Coat a baking sheet with cooking spray.
Evenly stack the 4 sheets of phyllo dough. With a paring knife, slice the stack in half lengthwise. Remove one half sheet from the stack and cover the rest with plastic wrap, then a damp kitchen towel.
Place the piece of phyllo dough in front of you and spoon 1 tablespoon of the apple filling across one of the short ends. Spritz the dough lightly with cooking spray and sprinkle lightly with about 1/2 teaspoon of the reserved spiced sugar.
Starting with the apple end, roll up the pastry sheet to create a log with the apples in the middle. Place the cigar on the prepared baking sheet, with the loose end down. Repeat with the remaining apple filling, sugar mixture and pastry sheets.
Spray the tops of the cigars lightly with cooking spray and sprinkle with more of the sugar. Bake for 15 minutes, or until golden and crisp. Serve warm or at room temperature.
Nutrition information per cigar (values are rounded to the nearest whole number): 70 calories; 10 calories from fat (14 percent of total calories); 1 grams fat (0 grams saturated; 0 grams trans fats); 0 milligrams cholesterol; 16 grams carbohydrate; 1 gram protein; 1 gram fiber; 55 milligram sodium.