My Missouri Kitchen

Cocktail Recipe Arithmetic: Beer + Margaritas = Beergaritas!

I may rename 2012 my year of discovery & great finds. Or perhaps I'll just rename my next door neighbor the gatekeeper to good things. Why? Because recently she hosted a Thirty-One party (if you're new to Thirty-One but love having ample, storage options and appreciate organizational gear with a touch of style & cuteness---you'll adore their selection) and served something I had never tried until that night: Beergaritas.

It's sounds so simple, doesn't it? Beer, plus basic margaritas? But it was surprisingly good. Shockingly good. And somehow they went down better than beer and easier than margaritas. How, I do not know. I'm pretty sure it has something to do with this concoction being more sophisticated than just beer, yet less sweet & sour-y than a typical margarita. It had a light flavor and texture, in the same way that Arnold Palmer's do (half lemonade & half iced tea), yet it packed a slight citrus and nearly undetectable tequila punch.  

I've made Beergaritas twice since my neighbor introduced me to them, tweaking her instructions a smidgen with a recipe I found online. The basic recipe I've been working from can be found at Group Recipes and I have to thank Ddougee, the contributor, because they're just about perfect as-is.

If you're looking for a refreshing, summertime cocktail that's easy to make at home, I recommend Beergaritas. They've become so popular, in fact, even Chili's serves a version now---CoronaRitas!

Beergaritas

recipe found & tweaked from Group Recipes

• (2) - 12 ounce beers (I use & recommend Corona Extra for this recipe)
• 8 ounces tequila
• 2 ounces orange juice (may replace with/or add 2 ounces orange-flavored liqueur such as Cointreau or Grand Marnier if desired)
• 6 ounces (approximately 1/2 a can) frozen limeade concentrate
• 2 fresh limes, cut into wedges or slices for garnish
• 1/4 cup (more if needed) coarse salt (Kosher or sea salt), for rimming margarita glasses
• a standard (1-gallon) pitcher, filled half-full with ice cubes

Fill a standard, gallon pitcher half-full with ice cubes. S-l-o-w-l-y pour both beers over the ice (do not skip this step---it will help prevent over-foaming). Add tequila, orange juice (and/or orange liqueur if using), and frozen limeade concentrate. Using a long-handled spoon, stir well to blend all ingredients together (frozen limeade concentrate will melt quickly upon stirring). 

Pour coarse salt onto a small, rimming plate. Using a lime wedge or sliced lime, rim glasses with lime juice and dip into the coarse salt while wet. Fill rimmed glasses with Beergarita mix from pictcher, garnishing with a lime wedge or slice when full. Serve immediately and enjoy!

Yield: Serves 4

Note: Beergaritas are likely to disappear quick. Be prepared to make a second batch :)

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Like margaritas? Try my recipe for homemade Strawberry Margaritas with simple syrup and sweet & sour mix!

Recipe: Asparagus, Onion & Tomato Frittata

Frittatas...they're quick, easy, fresh and tasty, whether you serve them for breakfast, brunch, lunch or dinner. This version contains my favorite vegetables topped with a bit of cheese, and is a cinch to whip up. Enjoy!

Asparagus, Onion & Tomato Frittata

This recipe requires a 12-inch oven proof skillet.

• 3 tablespoons butter
• 1 bunch (approximately 1 pound) fresh asparagus, rinsed & trimmed into 1/2-inch pieces (reserving 6 whole stems for garnishing the top)
• 1 small onion, diced
• 2 medium tomatoes, sliced (you'll want the center slices of each for consistency of size)
• 9 extra large eggs
• 3 tablespoons heavy cream
• 1/2 cup grated cheese (Fontina, Pecorino-Romano, Parmigiano-Reggiano, baby Swiss or your favorite variety), plus more for garnish
• 1/4 teaspoon salt (more or less to taste)
• 1/4 teaspoon freshly ground pepper (more or less to taste)

Preheat oven to 350 degrees F. Melt 3 tablespoons butter over medium heat. When butter foams, add asparagus and onion, season lightly with salt & pepper. Cook and stir until the asparagus is crisp-tender and onions softened, about 2 minutes; reduce heat to medium-low.

In a bowl, whisk the eggs, heavy cream and grated cheese until blended, adding salt & pepper to taste. Pour the eggs into the skillet and stir to distribute the asparagus evenly. For at least 5 minutes (or longer), cook without stirring until the egg mixture begins to set...but is still loose on top. Lay reserved whole asparagus spears and tomato slices atop the frittata in any pattern that is pleasing to the eye. Transfer skillet to preheated 350 degree F oven and bake for about 20 minutes, until the center of the frittata is just set. Remove from oven using hot pads and place skillet on a protected surface. Using a silicone spatula, gently loosen the frittata from the pan, then slide the frittata onto a large serving plate. Top with additional grated cheese if desired, cut into wedges and serve.

Yield: serves 4-6

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Dessert Of The Gods (Recipe: Warm Banana Souffle)

From this point forward, when you hear the word souffle, there shall be no grimacing or rolling of the eyes.

From this point forward, when you hear the word souffle, you will imagine a summer sky dotted with soft, puffy clouds---clouds shifting gently in the wind, being warmed by the heat of the sun. No thoughts as to what shape they will become, no fear of falling, these clouds are merely happy to be.

When you imagine a souffle like this---malleable, hapless, whimsical---all fear and hesitation will be dispelled. When you imagine a souffle like this, you will readily gather your ingredients at hand. Delicate, fine and simplistic in their beauty, you will understand: a souffle is the dessert of gods.

If you've never made a souffle, yes: they will rise in the oven and fall shortly after being removed, but a well cooked souffle will fall gradually, gently and almost imperceptibly. If you've never made a souffle, impeccable timing is a must, as they are meant to be served immediately. And if you've never eaten a souffle, you have no idea the delicacy that awaits you.

Warm Banana Souffle

Recipe adapted from The Good Housekeeping Illustrated Book of Desserts, circa 1991.

Recipe Notes

• These souffles stayed puffed for about 5 minutes after being removed from the oven. They did fall to some degree while staging & shooting them. Expect your souffles, if making this recipe, to appear puffier when fresh from the oven.
• The following ingredients may be doubled or tripled (in proper ratios) if preparing Warm Banana Souffle for a crowd.

Yield: 2-3 individual servings

• 2-3 ramekins (reserving the 3rd ramekin for overflow)
• non-stick cooking spray
• 1 large, ripe banana
• 1 & 1/2 teaspoons fresh-squeezed lime or lemon juice
• 1 teaspoon pure vanilla extract
• 2 large egg whites
• 1 & 1/2 tablespoons confectioner's sugar (plus more for dusting)

You will also need:

• 2 mixing bowls
• 1 fork
• an electric mixer

Preheat oven to 450 degrees F. Set racks: you'll be baking these in the lower 1/3 of your oven.

In a medium-sized bowl, mash 1 large, ripe banana with a fork. Add 1 & 1/2 teaspoons fresh-squeezed lime (or lemon) juice and 1 teaspoon pure vanilla extract; blend thoroughly and set aside. In a clean, chilled bowl using an electric mixer, whip 2 chilled egg whites to a soft peak stage. Gradually add 1 & 1/2 tablespoons confectioner's sugar and continue whipping egg whites on high speed until stiff peaks form.

Working in thirds, gently fold the stiffly beaten egg whites into the mashed banana until combined. Spoon souffle mixture into ramekins sprayed with non-stick cooking spray, dividing mixture evenly. While some recipes suggest filling the ramekins just short of the top, I suggest filling the ramekins right to the top. Set filled ramekins on a cookie sheet (or jelly roll pan) lined with parchment paper for easy clean-up, and place in lower third of a preheated 450 degree F oven with upper rack removed (which gives souffles room to rise). Turn on the oven's interior light and keep a close eye on your souffles. Resist the temptation to open the door during baking (to do so would risk the souffles falling prematurely). Bake for approximately 10-15 minutes. Trust your instincts and judge doneness by rise and top browning evenly, in addition to baking time.

While a bit unethical, if you feel your souffles are browning too fast or beginning to burn, turn the heat down to 425 or even 400 degrees F. Crack the oven door ever-so-slightly if you must, but only during the final minutes of baking. Allowing a rush of cool air in before the souffles are properly set can contribute to premature falling. Only a few minutes of baking time determine a souffle being set to perfection, underdone or over baked. Gently cooked with a light, almost creamy center, a baked Warm Banana Souffle should be delicate, moist and airy.

When souffles are properly cooked, remove from oven and dust with confectioner's sugar. Using a non-slip hot pad or thick, textured kitchen towel, remove ramekins to individual plates and serve immediately. Warm Banana Souffle is an absolute perfect ending to breakfast, brunch, lunch or dinner. There is simply no wrong time to serve this luscious dessert. 

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Interested in learning more? I suggest this article, one of the best I've seen on honing your souffle making skills.

A Sandwich Fit For Super Bowl Sunday (Recipe: Hoagie In A Bread Bowl)

Meet the crowd-pleasing, appetite-whetting, hunger-bedding sandwich that is perfect for parties and picnics, whether you are menu planning for the Super Bowl, tailgating during the season, or serving up fun and food at home...

Adapted from a recipe I found in the October 2009 issue of Food Network Magazine, I knew this sandwich was the stuff football parties and tailgating events were made of: Full of deli meats, cheeses, veggies and peppers, I tweaked the recipe ever so slightly, just enough to bring out more of the flavors my family and I enjoy. The best part? No cooking required! If you know how to wield a knife, you're halfway home. 

Enjoy!

Hoagie in a Bread Bowl

adapted from Food Network Magazine, October 2009

• 1/4 pound deli-sliced prosciutto
• 1/4 pound deli-sliced Genoa salami
• 1/4 pound deli-sliced smoked ham
• 1/4 pound deli-sliced smoked turkey
• 3 ounces sliced Provolone cheese
• 3 ounces sliced Co-Jack cheese
• 1/2 head of iceberg lettuce, chopped into bite-size pieces
• 1 medium onion, chopped
• 5 peperoncini peppers, drained and chopped
• 1-2 banana peppers (to taste), seeded and chopped (may substitute the equivalent banana pepper rings)
• 1 & 1/2 tablespoons extra virgin olive oil
• 3 tablespoons red wine vinegar
• 1 & 1/2 teaspoons dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt
• 1 round loaf of bread, 10-to-12-inches in diameter, cook's choice (I used pesto bread, but any favorite variety will do)
• extra rolls and/or sliced bread for serving (an assortment is nice, from King's Hawaiian Bread rolls to white, wheat, potato, and rye)

Slice prosciutto, salami, ham and turkey into length-wise strips, then cross-cut into bite-size pieces; add to large mixing bowl. Slice Provolone and Co-jack cheeses into length-wise strips, then cross-cut into bite-size pieces; add to deli meats already in mixing bowl. Toss thoroughly to incorporate. Add chopped lettuce, onion, peperoncinis and banana peppers, tossing to incorporate. Add olive oil, red wine vinegar, dried basil, oregano, red pepper flakes, black pepper and salt; stirring and tossing to incorporate. Cover tightly and refrigerate hoagie filling until serving.

Carefully slice top off round loaf of bread and set aside. Carve out center of round loaf to create a bowl, leaving about 1/4-to 1/2-inch of bread attached around the sides and bottom of loaf. Do not cut through sides or bottom. Reserve bread carved from round loaf for serving.

Just before serving toss meat, cheese, veggie, and pepper mixture one last time, then scoop directly into bread bowl. Serve with bread reserved from round loaf, as well as additional rolls and/or sliced bread. Don't forget the serving spoon, but remember this is finger food so invite guests to dig in!

Yield: serves 6-8 hungry guests

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Honeyed Fruit Pot Pies

I love desserts, but dislike the one thing that usually goes along with consuming them: guilt.

As timing would have it, it's the beginning of a new year. Many people have made resolutions about eating healthier, dieting, and exercise...and most have firm intentions of keeping them. At least for a while. But since I'm not prone to snubbing the dessert tray when it's passed around, what's a cook to do?

Fortunately, there are two things that can help:

1. Make dessert recipes as healthy/low fat/low sugar as possible, and
2. Practice portion control.

Neither are necessarily easy, but both can be done. That's why I'm tickled pink about the following recipe.

Adapted from The Big Book of Diabetic Desserts by Jackie Mills, MS, RD, the following dessert is not only delicious, it is made in individual ramekins so there's no stressing over portion control.

It's time to enjoy dessert again, guilt free!

Honeyed Fruit Pot Pies

(adapted from The Big Book of Diabetic Desserts)

makes 6 individual servings in 3 1/2" ramekins

to make the filling

• 2 tablespoons light brown sugar
• 1 tablespoon whole wheat pastry flour (may substitute with all-purpose flour if necessary)
• 1/4 teaspoon ground nutmeg
• 1 medium ripe but firm pear, peeled and chopped
• 2 mediums apples (*1 sweet & 1 tart), peeled and chopped (*I recommend Granny Smith & Honeycrisp or Haralson)
• 1/4 cup dried fruit of your choice, blueberries, cherries, cranberries or raisins (I used a blend of dried blueberries, cherries and cranberries)
• 3 tablespoons honey

to make the pot pie topping

• 3/4 cup whole wheat pastry flour (may substitute all-purpose)
• 2 tablespoons C&H Washed Raw Sugar (turbinado sugar)
• 2 tablespoons granulated sugar (may substitute granular no-calorie sweetener if necessary)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 tablespoons Smart Balance Unsalted 50/50 Butter Blend (may substitute with unsalted butter)
• 1/4 cup low-fat buttermilk (need a substitute? check here for suggestions)

Preheat oven to 350 degrees F and coat 6 ramekins with non-stick cooking spray. In medium-sized bowl, combine brown sugar, flour and nutmeg and stir to blend. Add pear, apples and dried fruit, tossing to coat. Spoon approximately 1/3 cup of this prepared fruit mixture into each of the ramekins. Drizzle each serving with 1/2 tablespoon of honey.

To make the topping, combine flour, sugars, baking powder, baking soda and salt in a large bowl. Cut in 2 tablespoons of Smart Balance Unsalted 50/50 Butter Blend (or unsalted butter) and combine until mixture resembles coarse meal. Add buttermilk, stirring just until moistened and no more. Drop the batter by spoonfuls evenly onto the fruit mixture. Resist the urge to cover each and every piece of fruit. You may spread the batter using your fingertips, but try not to push the batter down into the fruit.

Place the ramekins on a baking sheet and bake in a preheated 350 degree F oven for approximately 25 minutes, or until the topping is lightly browned. Serve warm.

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