In a recent back and forth on FB, pineapple margarita came up. Since I had all the ingredients, I made a half batch and distributed the drink among two champagne coupes.
Pineapple Margarita – serves 2
1/2 cup tequila
3 tbsp triple sec, Cointreau or Grand Marnier
6 tbsp fresh lime juice
1/2 cup pineapple juice
2 tsp sugar (add more to taste)
Place first 5 ingredients in a cocktail shaker. Add ice; shake vigorously until blended. Strain into margarita glasses.
In the last week, I’ve had some unexpected free time (no work calls) so I whipped up a batch of mixed citrus curd using my basic lemon curd recipe. You can use any kind of citrus juice to make a curd, or even something like a tart raspberry juice. I was very excited about using blood orange juice to make curd, about a year ago, cause I imagined the colour would be a vibrant reddish-brown but it ended up being more of an orange-brown. It still tasted delicious however.
For this mixed citrus curd, I used 2 tsp each of lemon, lime and orange zest and equal parts of the various citrus juices to make 1/2 cup. The result is an amazing and versatile treat. I decided to leave the zest in the curd.
I also made a batch of crackers with some leftover sourdough starter and for fun, experimented with various shapes and flavours. Clockwise from the top – round fennel seed topped, plain bars, square cayenne pepper and sesame seeds and diamond shaped cracked pepper and Grana Padano cheese crackers. I wanted to use whole wheat flour but all I had was about half a cup of fine semolina (#1) so I used that and enough all purpose flour to get a firm dough.
I used a recipe I found on line for the proportions of starter/flour and the baking times but only let my dough sit on the counter for 2 hrs (for the first 2 trays) and 3 hrs (for the last tray) as I didn’t really want it to get more sour.
CONCLUSION: I enjoyed the crackers but they’re not something I’d make regularly. Too much time and effort for something I can buy fairly cheaply … even though my crackers had no artificial ingredients or preservatives. Use whole wheat flour for more texture and a deeper colour if you have it handy.