Heya folks,

I was thinking of making some of Kay's margaritas for the NM Cook-in,
but then I saw something on egullet about Prickly Pears. They should
be available here in the area about cook-in time. I have also heard
about prickly pear margaritas...

I was wondering how I could adapt Kay's margaritas to incorporate
prickly pear juice? I haven't had prickly pears before, or a prickly
pear margarita, so I don't know how I would do substitutions/additions
to it.

This is Kay's Margarita:

1 2/3 cup Sauza Comemorativo tequila
1/4 cup Grand Marnier
1/2 cup lime juice
1 teaspoon finely grated lime zest
1/4 cup sugar
Lime wedges
Coarse salt

1. Steeping the margarita mixture. Mix the tequila, Grand
Marnier, lime juice, lime zest, and sugar in a glass or plastic
pitcher until the sugar dissolves. Cover and refrigerate at least
2 hours (but no more than 24 hours). Strain into another pitcher.

2. Finishing and serving the margaritas. Rub the rims of 8 6- to
8-ounce glasses with a lime wedge, then dip the rims in a dish of
coarse salt. Serve the margaritas on the rocks in the prepared
glasses.


Christine

Christine Dabney wrote in
:

Heya folks,

I was thinking of making some of Kay's margaritas for the NM Cook-in,
but then I saw something on egullet about Prickly Pears. They should
be available here in the area about cook-in time. I have also heard
about prickly pear margaritas...

I was wondering how I could adapt Kay's margaritas to incorporate
prickly pear juice? I haven't had prickly pears before, or a prickly
pear margarita, so I don't know how I would do substitutions/additions
to it.

This is Kay's Margarita:

1 2/3 cup Sauza Comemorativo tequila
1/4 cup Grand Marnier
1/2 cup lime juice
1 teaspoon finely grated lime zest
1/4 cup sugar
Lime wedges
Coarse salt

1. Steeping the margarita mixture. Mix the tequila, Grand
Marnier, lime juice, lime zest, and sugar in a glass or plastic
pitcher until the sugar dissolves. Cover and refrigerate at least
2 hours (but no more than 24 hours). Strain into another pitcher.

2. Finishing and serving the margaritas. Rub the rims of 8 6- to
8-ounce glasses with a lime wedge, then dip the rims in a dish of
coarse salt. Serve the margaritas on the rocks in the prepared
glasses.


Christine


add 1/3 cup prickly pear, make tequilla 2 cups, reduce lime juice to 1/3
that ought to do it.

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

"Christine Dabney" wrote in message
...
Heya folks,

I was thinking of making some of Kay's margaritas for the NM Cook-in,
but then I saw something on egullet about Prickly Pears. They should
be available here in the area about cook-in time. I have also heard
about prickly pear margaritas...

I was wondering how I could adapt Kay's margaritas to incorporate
prickly pear juice? I haven't had prickly pears before, or a prickly
pear margarita, so I don't know how I would do substitutions/additions
to it.

This is Kay's Margarita:

Christine - Prickly pear fruits (tunas) have a very mild, mildly sweet,
fruit sort of taste. And lots of seeds. The seeds are edible. It might look
nice to put a dollop of tuna flesh in the middle of the drink before
serving? And of course the color, deep red burgundy-ish is very attractive.
Edrena

On Sat, 04 Aug 2007 23:23:58 GMT, "The Joneses"
wrote:



Christine - Prickly pear fruits (tunas) have a very mild, mildly sweet,
fruit sort of taste. And lots of seeds. The seeds are edible. It might look
nice to put a dollop of tuna flesh in the middle of the drink before
serving? And of course the color, deep red burgundy-ish is very attractive.
Edrena


Tuna flesh?! LOL

What I have been reading says to strain out the seeds.....

I am wondering if it is on the sweet side, that lowering the sugar
content might be wise for the initial steeping.

Guess this is one of the drinks we might have to use for experiments.
LOL.

Christine

Christine Dabney wrote:
Heya folks,

I was thinking of making some of Kay's margaritas for the NM Cook-in,
but then I saw something on egullet about Prickly Pears. They should
be available here in the area about cook-in time. I have also heard
about prickly pear margaritas...

I was wondering how I could adapt Kay's margaritas to incorporate
prickly pear juice?

Why tamper with perfection?

gloria p

"Christine Dabney" wrote in message
...
Heya folks,

I was thinking of making some of Kay's margaritas for the NM Cook-in,
but then I saw something on egullet about Prickly Pears. They should
be available here in the area about cook-in time. I have also heard
about prickly pear margaritas...

I was wondering how I could adapt Kay's margaritas to incorporate
prickly pear juice? I haven't had prickly pears before, or a prickly
pear margarita, so I don't know how I would do substitutions/additions
to it.

This is Kay's Margarita:

1 2/3 cup Sauza Comemorativo tequila
1/4 cup Grand Marnier
1/2 cup lime juice
1 teaspoon finely grated lime zest
1/4 cup sugar
Lime wedges
Coarse salt

1. Steeping the margarita mixture. Mix the tequila, Grand
Marnier, lime juice, lime zest, and sugar in a glass or plastic
pitcher until the sugar dissolves. Cover and refrigerate at least
2 hours (but no more than 24 hours). Strain into another pitcher.

2. Finishing and serving the margaritas. Rub the rims of 8 6- to
8-ounce glasses with a lime wedge, then dip the rims in a dish of
coarse salt. Serve the margaritas on the rocks in the prepared
glasses.


Christine

I thought Bayless had a P. Pear Margarita to go along with Kay's adaptation
but I can't find it in his books, yet there are many recipes out there.
Rather than urban forging to make your own just to get some syrup, there
are many places in AZ and NM sell it. Besides digging those tiny little
needles is not a lot of fun, never feel like ya got em all. and don't even
think about going to the bathroom or rubbing your eyes if you get them on
your hands.

Here are some google links for the syrup and and recipes.
http://www.desertusa.com/lil/lil_pp_02.html
http://whatscookingamerica.net/Beverage/PricklyPear.htm

Do put Nopales on the dinner menu, see what folks think of them.

"Christine Dabney" wrote in message
...
On Sat, 04 Aug 2007 23:23:58 GMT, "The Joneses"
wrote:



Christine - Prickly pear fruits (tunas) have a very mild, mildly sweet,
fruit sort of taste. And lots of seeds. The seeds are edible. It might
look
nice to put a dollop of tuna flesh in the middle of the drink before
serving? And of course the color, deep red burgundy-ish is very
attractive.
Edrena


Tuna flesh?! LOL

What I have been reading says to strain out the seeds.....
I am wondering if it is on the sweet side, that lowering the sugar
content might be wise for the initial steeping.
Guess this is one of the drinks we might have to use for experiments.
LOL.
Christine

It's not very sweet usually. Less than bananas, more like kiwis. Course all
depends on variety, how it's grown, when it got picked, etc. Straining out
seeds is good. Check this out:
http://www.mexconnect.com/mex_/trave...jrbcactus.html

Edrena

"Gunner" wrote in message
...

"Christine Dabney" wrote in message
...
Heya folks,

I was thinking of making some of Kay's margaritas for the NM Cook-in,
but then I saw something on egullet about Prickly Pears. They should
be available here in the area about cook-in time. I have also heard
about prickly pear margaritas...

I was wondering how I could adapt Kay's margaritas to incorporate
prickly pear juice? I haven't had prickly pears before, or a prickly
pear margarita, so I don't know how I would do substitutions/additions
to it.

This is Kay's Margarita:

1 2/3 cup Sauza Comemorativo tequila
1/4 cup Grand Marnier
1/2 cup lime juice
1 teaspoon finely grated lime zest
1/4 cup sugar
Lime wedges
Coarse salt

1. Steeping the margarita mixture. Mix the tequila, Grand
Marnier, lime juice, lime zest, and sugar in a glass or plastic
pitcher until the sugar dissolves. Cover and refrigerate at least
2 hours (but no more than 24 hours). Strain into another pitcher.

2. Finishing and serving the margaritas. Rub the rims of 8 6- to
8-ounce glasses with a lime wedge, then dip the rims in a dish of
coarse salt. Serve the margaritas on the rocks in the prepared
glasses.


Christine

I thought Bayless had a P. Pear Margarita to go along with Kay's
adaptation but I can't find it in his books, yet there are many recipes
out there. Rather than urban forging to make your own just to get some
syrup, there are many places in AZ and NM sell it. Besides digging those
tiny little needles is not a lot of fun, never feel like ya got em all.
and don't even think about going to the bathroom or rubbing your eyes if
you get them on your hands.

Here are some google links for the syrup and and recipes.
http://www.desertusa.com/lil/lil_pp_02.html
http://whatscookingamerica.net/Beverage/PricklyPear.htm

Do put Nopales on the dinner menu, see what folks think of them.

Sun Harvest carries cactus nectar down here and may have that syrup as well.
I'll also check some stores in town that cater to the Mexican taste. It's
all good.
Edrena

I think that prickly pear juice would be a great substitute for the
grenadine in a Tequila Sunrise.

Christine Dabney wrote:
Heya folks,

I was thinking of making some of Kay's margaritas for the NM Cook-in,
but then I saw something on egullet about Prickly Pears. They should
be available here in the area about cook-in time. I have also heard
about prickly pear margaritas...

I was wondering how I could adapt Kay's margaritas to incorporate
prickly pear juice? I haven't had prickly pears before, or a prickly
pear margarita, so I don't know how I would do substitutions/additions
to it.

This is Kay's Margarita:

1 2/3 cup Sauza Comemorativo tequila
1/4 cup Grand Marnier
1/2 cup lime juice
1 teaspoon finely grated lime zest
1/4 cup sugar
Lime wedges
Coarse salt

1. Steeping the margarita mixture. Mix the tequila, Grand
Marnier, lime juice, lime zest, and sugar in a glass or plastic
pitcher until the sugar dissolves. Cover and refrigerate at least
2 hours (but no more than 24 hours). Strain into another pitcher.

2. Finishing and serving the margaritas. Rub the rims of 8 6- to
8-ounce glasses with a lime wedge, then dip the rims in a dish of
coarse salt. Serve the margaritas on the rocks in the prepared
glasses.


Christine

On Sat, 04 Aug 2007 23:47:40 GMT, Puester
wrote:

Christine Dabney wrote:
Heya folks,

I was thinking of making some of Kay's margaritas for the NM Cook-in,
but then I saw something on egullet about Prickly Pears. They should
be available here in the area about cook-in time. I have also heard
about prickly pear margaritas...

I was wondering how I could adapt Kay's margaritas to incorporate
prickly pear juice?

Why tamper with perfection?

gloria p

that's been mankind's job for quite a long time.

your pal,
blake

Christine Dabney wrote:
On Sat, 04 Aug 2007 23:23:58 GMT, "The Joneses"
wrote:
Christine - Prickly pear fruits (tunas) have a very mild, mildly sweet,
fruit sort of taste. And lots of seeds. The seeds are edible. It might look
nice to put a dollop of tuna flesh in the middle of the drink before
serving? And of course the color, deep red burgundy-ish is very attractive.
Edrena

Tuna flesh?! LOL

What I have been reading says to strain out the seeds.....

I am wondering if it is on the sweet side, that lowering the sugar
content might be wise for the initial steeping.

Guess this is one of the drinks we might have to use for experiments.
LOL.

Just today we were out golfing and the prickly pears were
festooned with hundreds of fat berries.

So, incited by remembering this thread, I plucked one and
tried to squeeze it open, hoping to have a good look and
sniff and maybe a taste.

I can tell you two things.

First, they're leathery on the outside with big, obvious
spines.

Second, despite the seeming smoothness between the big,
obvious spines, they're completely covered with nearly
invisible, hair-thin tines, possibly hidden within the
skin and exposed only when pressed.

I discovered this somewhere between starting to squeeze
and hopping around on the cart path shaking my hands.

I think I still have a couple of the little buggers in
my fingers.

And I still don't know what it tastes like.

--Blair

"Blair P. Houghton" wrote in message
...
Christine Dabney wrote:
On Sat, 04 Aug 2007 23:23:58 GMT, "The Joneses"
wrote:
Christine - Prickly pear fruits (tunas) have a very mild, mildly sweet,
fruit sort of taste. And lots of seeds. The seeds are edible. It might
look
nice to put a dollop of tuna flesh in the middle of the drink before
serving? And of course the color, deep red burgundy-ish is very
attractive.
Edrena

Tuna flesh?! LOL

What I have been reading says to strain out the seeds.....

I am wondering if it is on the sweet side, that lowering the sugar
content might be wise for the initial steeping.

Guess this is one of the drinks we might have to use for experiments.
LOL.

Just today we were out golfing and the prickly pears were
festooned with hundreds of fat berries.

So, incited by remembering this thread, I plucked one and
tried to squeeze it open, hoping to have a good look and
sniff and maybe a taste.

I can tell you two things.

First, they're leathery on the outside with big, obvious
spines.

Second, despite the seeming smoothness between the big,
obvious spines, they're completely covered with nearly
invisible, hair-thin tines, possibly hidden within the
skin and exposed only when pressed.

I discovered this somewhere between starting to squeeze
and hopping around on the cart path shaking my hands.

I think I still have a couple of the little buggers in
my fingers.

And I still don't know what it tastes like.

--Blair

Poor friend. Which is one reason I only made jam from them once. Even with
leather workman's gloves and the toasting them over a flame thing, I still
got pieces in my fingers. But boy what a lovely color.
Edrena

The Joneses wrote:
Poor friend. Which is one reason I only made jam from them once. Even with
leather workman's gloves and the toasting them over a flame thing, I still
got pieces in my fingers. But boy what a lovely color.

Rich, corinthian leather.

They look even better on a muted prickly-pear green cactus pad
under a monsoon sky.

--Blair

"Blair P. Houghton" wrote in message
. ..
The Joneses wrote:
Rich, corinthian leather.

They look even better on a muted prickly-pear green cactus pad
under a monsoon sky.
--Blair

Sounds of crickets cricketing, owls hooting, and coyotes howling. Ah,
poetical desert.
We are grateful for the rain, but we'll be glad when it dries up again. We
get great peaches this time of year.
Edrena

On Tue, 07 Aug 2007 05:28:47 GMT, "The Joneses"
wrote:

"Blair P. Houghton" wrote in message
...
The Joneses wrote:
Rich, corinthian leather.

They look even better on a muted prickly-pear green cactus pad
under a monsoon sky.
--Blair

Sounds of crickets cricketing, owls hooting, and coyotes howling. Ah,
poetical desert.
We are grateful for the rain, but we'll be glad when it dries up again. We
get great peaches this time of year.
Edrena


Bring peaches up with you too!!!!!!

I am thinking of Kay's Peach ice cream......mmmmmmmmmmmmmmmmmm....

Christine

Fresh Peach Ice Cream

Makes about 1 quart


3 medium-size ripe peaches, peeled, pitted, and cut into 1/2-inch
pieces (about 2 cups)
1/2 teaspoon juice from 1 lemon
Pinch salt
1 cup plus 6 tablespoons sugar
1 1/4 cups whole milk [I only had 2/3 cup of milk in the house so I
used it and made up the difference with half-and-half]
1 1/3 cups heavy cream
6 large egg yolks
1 teaspoon vanilla extract
2 tablespoons vodka


1. Stir peaches, lemon juice, a pinch salt, and 1/2 cup sugar in
medium-size nonreactive saucepan to combine; let stand until a pool
of syrupy liquid accumulates and peaches soften slightly, 1 to 1
1/2 hours.

2. Position sieve over medium bowl set in an ice-water bath; set
aside. Heat milk, cream, and 1/2 cup sugar in medium-size heavy
saucepan over medium heat, stirring occasionally, until steam
appears, 5 to 6 minutes. Turn off heat. Meanwhile, whisk yolks
and remaining 6 tablespoons sugar in medium bowl until pale yellow.
Stir half the warmed milk mixture into beaten yolk mixture until
just blended. Return milk-yolk mixture to saucepan of remaining
warmed milk mixture. Heat milk-yolk mixture over medium-low heat,
stirring constantly with wooden spoon until steam appears, foam
subsides, and mixture just begins to thicken or instant-read
thermometer registers 180 degrees F (mixture must not boil or eggs
will curdle). Remove from heat, and immediately strain custard
into prepared bowl. Cool custard mixture to room temperature, stir
in vanilla, then cover and refrigerate until instant-read
thermometer registers 40 degrees F, at least 2 and up to 24 hours.
[I made the custard the day before I froze it, a good idea
generally, and let it cool in the fridge all night and most of the
next day. I didn't bother to measure the temperature.]

3. Meanwhile, heat softened peaches and their liquid, stirring
occasionally, over medium-high heat until peaches are tender and
flesh has broken down, 3 to 4 minutes. [The idea is to soften the
peaches so they won't be rock hard when the custard is frozen. You
don't want them completely cooked because you want to preserve the
fresh peach flavor.] Transfer to bowl, stir in vodka, and
refrigerate until cold, at least 4 and up to 24 hours. [The
addition of the vodka is again for the texture of the frozen
peaches.]


4. Strain chilled peaches, reserving liquid. Stir reserved peach
liquid into chilled custard mixture; pour into ice cream machine
canister and churn, following manufacturer's instructions, until
mixture is frozen and resembles soft-serve ice cream, 25 to 30
minutes. Add peaches; continue to churn until combined, about 30
seconds longer. Transfer ice cream to airtight container. Freeze
until firm, about 2 hours.