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Tag Archives: orange juice

100% Real Tex-Mex Margaritas

15 Saturday May 2010

Posted by kimhodgson in Beverage, Recipe

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Tags

lemonade, lime juice, margaritas, orange juice, tequila, tex-mex, triple sec

Have you ever had a margarita that tastes like chemicals or that leaves that bitter aftertaste in your mouth? Look no further…this recipe is adapted from my friend, Kathy’s, homemade margarita mix. This recipe makes approximately 6 servings (depending on the size of the margarita glass). Serve along side an assortment of tex-mex dips (salsa, guacamole, bean-dip, etc.) and chips.

INGREDIENTS

  • 3 cups organic lemonade (such as Santa Cruz)
  • 1 cup freshly squeezed organic lime juice* (about 6-10 limes)
  • 1/2 cup pulp free, organic orange juice
  • 3/4 cup high quality triple sec or cointreau
  • 1 cup high quality tequila
  • Margarita salt
  • 2 additional limes
  • 6 margarita glasses

Note: The freshly squeezed lime juice is very important and really shapes the flavor of the margarita mix. You may want to invest in some kind of juicing tool to make your job easier. If you want to substitute some of the freshly squeezed juice with bottled, then use at least 2/3 cup freshly squeezed lime juice and top with 1/3 cup bottled organic lime juice like Lakewood or Santa Cruz – both available at Whole Foods.

DIRECTIONS

  1. To make the margarita mix, combine lemonade through orange juice in a medium-sized pitcher.
  2. Add triple sec (or cointreau) and tequila to the pitcher, refrigerate until cold.
  3. To prepare margarita glasses, quarter a lime, and using one lime wedge, wipe the rim of the margarita glass until wet with lime juice. Immediately dip the rim in margarita salt. (Note: it’s easiest if you pour a little margarita sauce onto a medium-sized plate and invert the glass directly on the plate. This way you won’t contaminate the entire container of margarita salt, too.)
  4. Fill each margarita glass with ice and top with prepared margarita mix.
  5. Enjoy with friends!
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Carrot Ginger Soup

10 Saturday Oct 2009

Posted by kimhodgson in Dinner, Lunch, Recipe, Side, Soup, Vegetarian

≈ 2 Comments

Tags

apple cider, carrots, ginger, milk, onions, orange juice

John inspired me to try a carrot ginger soup recipe. I ended up finding one on epicurious.com. After reading the reviews, I modified it quite a bit. I served a cup of it along side the Roasted Autumn Vegetables and Grilled Pork Chops with Chimichurri Sauce. Here’s my version of the recipe:

Ingredients

  • 2 tablespoons vegetable oil
  • 1/2 cup minced onion
  • 2 tbsp minced peeled fresh ginger (way too much, only add about 2 tbsp)
  • 3-4 cups chicken stock or vegetable stock
  • 4 cups sliced peeled carrots (about 1 1/2 pounds)
  • 3/4 cups orange juice
  • 1/4 cup half and half (1/4 cup)
  • 1-1.5 cups apple cider
  • ½ tsp kosher salt
  • freshly grated pepper

Directions

1.     Heat oil in heavy large saucepan over medium-high heat. Add onion and 1/4 cup minced ginger and sauté until onion is translucent, about 5 minutes. Add chicken or vegetable stock and sliced carrots. Cover and simmer until carrots are tender, about 30 minutes.

2.     Working in batches, puree mixture in blender or processor. Return soup to saucepan. Mix in orange juice, then half and half and cider. Cook over low heat 5 minutes.  Season soup to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing, thinning with more stock if necessary.) Ladle soup into bowls.

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