White Christmas Margarita

 I decided that I was going to wrap presents today. I got out all of my supplies, turned on some Christmas music, and thought this called for a seasonal cocktail to make it truly authentic. I have long wanted to try my hand at making my own version of a White Christmas Margarita. After numerous attempts, tastes, and a short nap from too much tasting, I ended up with this delicious, rather potent, seasonal cocktail.

White Christmas Margarita

½ (14-oz.) can unsweetened coconut milk
6 oz. silver tequila
4 oz. triple sec
1/2 c. Sweet & Sour Mix
2 T. sugar
2 c. ice
Fresh cranberries or pomegranate seeds, for garnish
1 lime, sliced into half rounds for garnish
Lime wedge, for rimming glass
Sanding sugar, for rimming glass

In a high-speed blender, combine coconut milk, tequila, triple sec, sweet and sour mix, sugar, and ice; blend until smooth.

Rim glasses with lime wedge and dip in sanding sugar, coating well. Pour into glass and garnish with lime and cranberries. 

Serves 4.
 

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Old-Fashioned Coconut Sheet Cake

 

I am not much of a cake baker.  The other day I was thinking about this, and trying to figure out why.  I think the reason for my lack of cake baking love is that, after thirty some odd years, I’m just tired of using the same recipes over and over again.  Almost like magic, enter the newest creation from Hoffman Publications, Amazing Cakes and Cupcakes too! a part of their “All-American Cooking” series.  Eighty four new recipes, right at my fingertips.  Recipes for layer cakes, Bundt cakes, sheet cakes, frozen cakes, cheesecakes, cupcakes, fillings, frostings, and glazes.  Wow.  For the first time in a long time I was excited about making a cake.

For some reason the Old-Fashioned Coconut Sheet Cake called my name, and at 9:00 on Sunday night I set out to make one.  I could hardly wait for it to cool so that I could frost it and have a slice.  I wasn’t disappointed.  This cake is delicious.  It gets flavor and moisture from coconut milk and coconut extract (And I am as surprised as you are that I had both on hand on a Sunday night.), something that is in the cake and the frosting as well.  The topping of coconut and salty, chopped macadamias is truly inspired.  It gives the cake that je ne sais quoi that makes it extraordinary.

The recipe says it will keep in the refrigerator for three days.  I did refrigerate it, removing it an hour prior to serving, and it was still a bit cold and stiff, so I wouldn’t recommend this at all.  It seems to get more moist and flavorful as the days pass (but no more than four) so this is a definite make-ahead dessert that only gets better with age.  And, really, don’t we all?

Here is the recipe right from the magazine, but you’re going to have to buy the issue for the rest (and don’t those peanut butter cupcakes on the front look mouthwatering?!).  

No, I was not compensated in any way for this post.  Consider this post as a message of public service.

This post is linked to:

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Work It Wednesday

What’s It Wednesday

Create It Thursday 

Full Plate Thursday

Dinner in a Hurry - THAI CHICKEN CURRY

Sometimes dinner is just about fast and easy and tasty. Some nights, to tell you the truth, I just don't feel much like cooking and often consider it as an annoying imposition upon my time.  


I'm not particularly keen on chicken, but I was looking for something different and that I didn't have to spend a lot of time preparing, so when a bag of chicken tenders literally dropped at my feet when I opened the freezer door, I took this as an omen and set 4 of them out to thaw.


I didn't have to spend much time deciding what I was going to make, as the idea leapt out at me as readily as the tenders, and I headed for one of my quick and easy "go-to" recipes -- Thai Chicken Curry.


As we like a wide variety of ethnic foods, we tend to have a pantry well-stocked for any ethnicity, so pulling this meal together was a breeze.  You may have to plan ahead, but do give this consideration as it is very good.


Thai Chicken Curry


1-2 T. butter
1 medium onion, thinly sliced
1 clove garlic, diced fine
1 medium green pepper, thinly sliced
1 14-oz. can unsweetened coconut milk
1/2 cup frozen peas
2 tsp. mild curry paste
1/8 tsp. cayenne pepper
1/2 tsp. salt
2 cups cooked chicken breasts, sliced into strips
1 cup fresh basil leaves


Melt butter in a 10-inch skillet over medium high heat.  Add onion and garlic and cook until fragrant.  Add green pepper, cover and cook 4 minutes, stirring occasionally until onion and pepper are almost tender.  Stir in coconut milk, peas, curry paste, cayenne, and salt; bring to a boil.  Add chicken; simmer uncovered 1 minute until sauce is slightly thickened and vegetables are tender. Remove from heat; stir in basil.  Serve over rice (for this dish, I use Basmati).


For more delicious Thai recipes, I recommend this book: