2 parts Grand Marnier Signature Collection No. 2 Raspberry Peach
1 part fresh-squeezed juice from ripe Meyer Lemons*
agave syrup to taste, optional
Meyer Lemon slices
fresh (or semi-thawed) peach slices
Combine tequila, Grand Marnier, and lemon juice. Stir and then taste. If desired, add agave syrup until desired sweetness is reached. Stir together with ice and chill until serving or shake in a cocktail shaker filled with ice, and serve right away. Garnish with fruit. Serve in margarita glasses or in colorful Mexican glassware. Enjoy! Have a great weekend!
* Note: ripe Meyer Lemons, which are a cross between lemons and mandarin oranges, sometimes look like small oranges when they are ripe.
1. Place ingredients in a food processor and process until smooth. Taste. At this time, you can add a little more lemon juice, honey or peaches, if you want to adjust the flavor. Process again until smooth.
2. Transfer mixture to an ice cream maker and follow machine’s instructions. I use a Cuisinart ice cream maker and run the machine for 30 – 40 minutes and then put the yogurt in the freezer for 1 to 2 hours before serving.
Homemade frozen yogurt is tangier and less gummy than commercial frozen yogurt, and it is so easy to make. Enjoy!
A toast to all of the wonderful mothers out there … especially mine! Happy Mother’s Day on Sunday, May 12th!
Fill a Champagne glass about 1/3 of the way with chilled peach nectar*, then top off with chilled Champagne. Enjoy!
* If you can’t find peach nectar, try fresh or frozen peaches pureed with a little peach juice, or use peach sorbet for a sweeter cocktail. Another variation is to add a splash of Peach Schnapps and a little lemon juice before the Champagne.
The other day I went to the downtown Farmer’s Market with one of my friends. (Unfortunately, I forgot to bring my camera. Oh, well, next trip!) When I got home I realized that I had the fixings for Peach & Tomato Salsa, so made a batch the next morning for breakfast. I love being able to use fresh ingredients!
Peach & Tomato Salsa
Combine the following ingredients and serve with chicken, fish, or eggs:
1 – 2 T. jalapeno or serrano pepper, finely diced (wear gloves when handling pepper)
2 lg. tomatoes, chopped
1 lg. peach, pitted and chopped (peeling is optional)
2 c. peaches (fresh or frozen), peeled and cut into 1/2″ chunks
Preheat oven to 400 degrees F. Prepare muffin cups (12 standard or 10 1/2-cup ramekins) with baking spray or with butter and flour. In a large bowl, whisk together flour, 3/4 c. of the granulated sugar and baking powder. In a medium bowl, whisk together yogurt, butter, eggs and orange extract. Stir yogurt mixture into dry ingredients. Fold in peaches. Divide between muffin cups. Using the back of a spoon, shape each cup of batter into a slight mound. Sprinkle muffins with the remaining 2 T. sugar. Bake 15 to 20 minutes or until done. Muffins are firm to the touch when done. Recipe from A Taste of Morning p. 50.