May 15, 2014

Tequila Fajitas & Margarisu

EJMARSUWhen I realized the Improv Challenge for May was going to be Lemon & Lime, I decided to celebrate them Cinco de Mayo style. Having fresh citrus from our trees out back makes summer so much more tasty!
First project was to make some gluten-free lemon Savoiardi biscuits (or Ladyfingers). Here’s where you can find my recipe for those.ejlfbake
Then I made a pound of mascarpone using fresh cream with a little lemon juice following this recipe from The Alchemist. (Oh! Yum! -- so easy & soooooo delicious!) ejmascarpone(please ignore the huge finger swipe in this picture… ummmmm… I have no idea how it got there…)
DSCN0562After the cheese chilled 24 hours, I blended in a half cup margarita mix to make it “spoonable” for layering in the trifle dish.
ejlimecurdI zested & juiced six little limes to make an incredible lime curd according to this recipe I prepared over a year ago. I did it all in a single sauce pan, using my stick blender to get the sugar/butter/eggs to the proper consistency.
I thought of flavoring the whipped cream with a touch of tequila, but decided since this was to be shared with three under-aged sons I should probably tone it down… Open-mouthed smile I simply whipped it with powdered sugar.

ejreadyFinally I was ready to assemble our Margarita-inspired Tiramisu so that it could be ready for the following night’s dessert.
ejsugarrimFirst I rimmed the trifle dish with a wedge of lime, then dipped it in orange sugar. ejladyfingerzI dipped each cookie into orange-infused tequila and placed them in the bowl.ejlayerzThese were topped with a goodly dollop of the margarita mascarpone. Next was a beautiful layer of lime curd, followed by the whipped cream. The layers were repeated two more times, then limes were thinly sliced for the garnish.ejmargsuI covered it with plastic wrap & sent it to the frig to chill.
With the meal’s finale taken care of, it was time to marinate the fajita meat. You can read how I did all that here.
Needed another recipe to use lemons; so we made guac with those instead of lime juice. (Funny side note: in all my “authentic guacamole recipe” research, everyone kept insisting that true south-of-the-border recipes used limes instead of lemons. Everyone else kept insisting that you had to use lemon juice to make it taste like Grandma’s. Well! Here’s your answer: ejyellowlimesI took this pic in the produce department of our favorite Hispanic market. Mystery solved!)
ejitasDinner was excellent -- but dessert was even better!ejdishedup

Would you like to see some more Lemon & Lime recipes? Check out these links from my friends:


10 comments:

  1. I think I know what I'm making next May 5th! I would've never though to combine margaritas and tiramisu.

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  2. What a clever combination. You are one creative cook.

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  3. Sounds delicious! I love lime curd and this would be right up my ally.

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  4. What a clever idea! World's best trifle (and equally appropriate for Saint Patrick's Day?) :)

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  5. This was such a great idea. I am always so impressed with your gluten free recipes - those lady fingers look amazing.

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  6. You had me at "tequila", Melody! This looks amazing!

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  7. Oh my goodness! That looks so delicious! (I'm really missing Mexican food now!)
    Candy

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    1. Thank you, Candy ~ It was QUITE tasty! Keith would even accept it as a Key Lime Pie substitute, so that’s saying something…
      Need us to send you a bottle of salsa or tortillas or anything? ;)

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  8. What a gorgeous dessert! I'm loving the lime curd, but that guacamole looks awesome, too. I love me some Mexican fare! :)

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  9. Oh Wow, Now I'm drooling, I love any thing lemon and lime and it's gorgeous to boot! Great desert and great pictures

    Carol

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