September 19, 2011

Ultimate Margarita

To me, the ultimate margarita consists of good tequila, lime juice, salt and ice. Simple and satisfying. For my at-home recipe I add Cointreau, a sweet orange liquor, and a thin slice of jalapeño for a bit more flavor.

Ultimate Margarita
serves 2

4 oz high quality silver or white tequila
2 1/2 oz Cointreau
1/2 cup lime juice, freshly squeezed from 5-6 limes
2 thin slices jalapeño
kosher salt, for rimming the glasses
optional: squeeze of agave nectar

Rim glasses. Fill shaker with ice. Add tequila, Cointreau, lime juice and jalapeño slices. Shake thoroughly, then pour into salt-rimmed glasses.


September 8, 2011

Citrus and Garlic Marinated Olives

This recipe is one of the best to make (no cooking required!) and these olives are a perfect snack, addition to an antipasti platter, or appetizer at a cocktail party.

Citrus and Garlic Marinated Olives
serves: enough for a party

3 c cracked green olives
3 c pitted green olives
1 c kalamata olives
1/2 c caper berries
3 lemons
1 orange
9 cloves garlic (6 whole, 3 crushed)*
2 quart seal-able jar
olive oil
crushed red pepper, rosemary (optional)

Strain olives and caper berries into a colander and rinse thoroughly with water. Soak olives and capers in a bowl of cool water for 10 mins. Meanwhile, peal 9 cloves of garlic. Crush 3 of the cloves and set aside. Thinly slice citrus fruits, saving 1/2 of one of the lemons for juicing. 

Strain olives and capers.

In a 2 quart jar, layer olives, capers, garlic (and spices, if you are using them) and fruit slices alternatively until the jar is almost full. Juice the remaining 1/2 lemon and pour juice into the jar . Fill the jar with olive oil, to the top.

The olives last 2-3 weeks in the refrigerator. Remove from refrigerator for 25-30 mins before serving. 

*use more or less garlic, depending on your taste. I love garlic, and 9 cloves seems to be the perfect amount for me.