It's not that I
spend a lot of time thinking about cocktails, but I was thinking strongly about
a strawberry margarita the other day having just returned from a successful bit
of fresh produce shopping that yielded some amazingly good tasting strawberries.
I thought just how wonderful a strawberry margarita would taste, and then began
to think about what a great combination of ingredients strawberries, limes, and
orange liqueur make. Then I thought how delicious this would be in edible form
and set to work making the edible strawberry margarita.
Mr. O-P and I sampled them after dinner and both agreed that this is the perfect combination of ingredients. The tequila is not overt (and these are certainly not for kids!) and the amount can be increased if you are looking for a bit more of an alcohol punch, but then you would also have to increase the powdered sugar accordingly to still allow for piping of the cream cheese.
Sprinkling them with a bit of margarita salt adds to the authenticity, but if salt scares you on a sweet dessert, use a bit of sanding sugar instead.
Mr. O-P and I sampled them after dinner and both agreed that this is the perfect combination of ingredients. The tequila is not overt (and these are certainly not for kids!) and the amount can be increased if you are looking for a bit more of an alcohol punch, but then you would also have to increase the powdered sugar accordingly to still allow for piping of the cream cheese.
Sprinkling them with a bit of margarita salt adds to the authenticity, but if salt scares you on a sweet dessert, use a bit of sanding sugar instead.
Margarita Strawberries
10 large strawberries
6 ounces Philadelphia cream cheese, softened
1/4 cup plus 2 tablespoons confectioners' sugar
Zest of 1 lime (approximately 1 teaspoon)
1 teaspoon Triple Sec (or other orange liqueur)
1 Tablespoon Tequila
Margarita salt for garnishing
Lime slices for garnishing*
Wash and hull the strawberries. Allow to drain on a plate lined with paper towels. Stand strawberries up with the hulled end on the bottom. Mine stood up nice and straight, but if yours happen to lean, cut a tiny bit off of the bottom to allow them to sit flat. Make an “x” cutting in the top of the strawberry, slicing almost to the bottom. Carefully spread this apart to allow for filling.
In a medium mixing bowl place cream cheese, confectioners' sugar, lime zest, Triple Sec, and Tequila, and whip with an electric mixer until well blended. Place mixture into a piping bag fitted with a wide star tip (I use the disposable piping bags that I get from Michael’s). Pipe carefully until they are filled to your liking. Top with lime piece and sprinkle with margarita salt.
10 large strawberries
6 ounces Philadelphia cream cheese, softened
1/4 cup plus 2 tablespoons confectioners' sugar
Zest of 1 lime (approximately 1 teaspoon)
1 teaspoon Triple Sec (or other orange liqueur)
1 Tablespoon Tequila
Margarita salt for garnishing
Lime slices for garnishing*
Wash and hull the strawberries. Allow to drain on a plate lined with paper towels. Stand strawberries up with the hulled end on the bottom. Mine stood up nice and straight, but if yours happen to lean, cut a tiny bit off of the bottom to allow them to sit flat. Make an “x” cutting in the top of the strawberry, slicing almost to the bottom. Carefully spread this apart to allow for filling.
In a medium mixing bowl place cream cheese, confectioners' sugar, lime zest, Triple Sec, and Tequila, and whip with an electric mixer until well blended. Place mixture into a piping bag fitted with a wide star tip (I use the disposable piping bags that I get from Michael’s). Pipe carefully until they are filled to your liking. Top with lime piece and sprinkle with margarita salt.
If you have any cream cheese
left over, it tastes amazingly good the next morning on Banana
Bread. Amazingly good!
*I have found that the best way to cut little wedges of lime and to get them to cooperate in decorative settings is to freeze 1/4-inch slices of lime for about 25 minutes, then remove them from the freezer and slice into small wedge shapes. They cut like a dream, even into the tiniest little wedges, and stand up nicely on top of dessert.
*I have found that the best way to cut little wedges of lime and to get them to cooperate in decorative settings is to freeze 1/4-inch slices of lime for about 25 minutes, then remove them from the freezer and slice into small wedge shapes. They cut like a dream, even into the tiniest little wedges, and stand up nicely on top of dessert.
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