Archive | May 28th, 2011

Watermelon Margaritas Ice Down the Heat

Watermelon Margaritas Ice Down the Heat

Summer brings on the craving for watermelon, and we loved these  Watermelon Margaritas from Ambhar Tequila at one of Culinaria’s Grand Tastings.  These were very refreshing … potent, but refreshing.

Their recipe is below, plus another one from Emeril Lagasse.  The last recipe doesn’t have watermelon in it, but Blackberry and Fresh Thyme Margaritas looked intriguing, and blackberries are seasonal. (You can always garnish it with a nice, thick slice of watermelon, too!)

Watermelon margaritas









Ambhar Tequila’s Watermelon Margarita

2 ounces Ambhar Platinum or other tequila
1 ounce Marie Brizard Watermelon Liqueur
1 ounce fresh orange juice
1 ounce fresh lime juice

Shake all ingredients with ice and pour in a hurricane glass.

Makes 1 cocktail.

From Ambhar Tequila

Emeril’s Watermelon Margarita

1 teaspoon lime zest
1/2 cup water
1/2 cup sugar
3 tablespoons coarse salt
1 lime wedge
1 cup watermelon purée (see note)
2 tablespoons fresh lime juice
1/2 cup premium tequila
2 tablespoons orange-flavored liqueur (recommended: Grand Marnier or triple sec)
1 cup ice

In a medium saucepan, combine the lime zest, water, and sugar. Bring to a boil over medium heat, and cook, stirring, until the sugar dissolves. Remove from the heat. Cool to room temperature and strain out the zest. (Can be made in advance; keep in a covered container in the refrigerator.)

Chill a margarita glass in the freezer for 30 minutes. Place the coarse salt in a shallow dish or saucer. Wet the rim of the glass with a lime wedge and dip the glass into the salt, coating the top edge.

In a cocktail shaker, combine 2 tablespoons of the cooled lime syrup with the watermelon purée, lime juice, tequila, orange-flavored liqueur, and ice. Shake until frothy and well chilled, at least 1 minute. Strain into the prepared glass and garnish with a lime wedge.

Note: To make the watermelon purée, remove seeds from fresh watermelon and cut into large chunks. Place in a blender and process until smooth and well puréed.

Makes 1 cocktail.

From Food Network/Emeril Lagasse

Blackberry Thyme Margarita

4 large, fresh blackberries
1 sprig fresh thyme
1 ounce fresh-squeezed lime juice
1 1/2 ounce tequila (Ambhar Platinum or your choice)
1/2 ounce Cointreau or orange liqueur
1/2 ounce agave nectar

In a glass shaker, muddle berries and thyme with the lime juice. Add the tequila, Cointreau and agave nectar. Shake then strain over ice and garnish with a fresh sprig of thyme.

Makes 1 cocktail.

From Ambhar Tequila



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Ask a Foodie: What Is Longhorn Cheese?

Ask a Foodie: What Is Longhorn Cheese?

Q. Does the term “longhorn” for a cheese refer to the type of cheese it is or the cow it comes from? — M.W.

Longhorn Colby or cheddar cheeses are good for melting. This mac and cheese is from Auden's Kitchen.

A. The term “longhorn” really doesn’t refer to either of these. It is made from cow’s milk, rather than sheep or goat. But the type of cheese is usually a mild Colby or cheddar. The term “longhorn” refers to a cylindrical shaped mold in which it is made, which produces a cheese that is 13 pounds and is 1 and 1/2 feet long. When the cheese has aged its proper amount,  it then is cut into rounds or half-moon shapes to be sold.

As an aside: White cheddar cheese is becoming more popular, but many Americans are most  familiar with the orange color, which comes from additives.

From Wikipedia: “One commonly used example (of the coloring substance) is annatto, extracted from seeds of the tropical achiote tree. The largest producer of industrial cheddar-style cheese in the United States, Kraft, uses a combination of annatto and oleoresin paprika, an extract of the lipophilic (oily) portion of paprika.”



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