Tequila Cookies

If these do not scream Cinco de Mayo I don’t know what does! Pinterest has yet again shown me an interesting recipe that I can easily make gluten free and dairy free and still delicious!

Sugar Tequila Cookies

When you think of Cinco de Mayo you think tequila yes. Margaritas? Of course! But cookies?! Whoa wait a minute! Well these tequila cookies are the ultimate Cinco de Mayo fiesta treat! They are sugar cookies with a KICK!

Adapted from The Stir

Ingredients

• 2 sticks vegan butter, at room temperature (Earth Balance)
• 2/3 cup confectioners’ sugar, sifted
• 2 large egg yolks, at room temperature
• Pinch of salt
• 4 teaspoons tequila
• Grated zest of 2 limes
• Grate zest of half an orange
• 2 cups all-purpose gluten free flour (use your favorite – I have found that one that already has xanthan gum in it is the best)
• Granulated sugar for coating

1. Put the butter in the bowl of a mixer fitted with the paddle attachment and beat at medium speed until it is smooth. Add the sifted confectioners’ sugar and beat again until the mixture is smooth and silky.
2. Beat in 1 of the egg yolks, followed by the salt, tequila, grated lime zest, and orange zest. Reduce the mixer speed to low and add the gluten free flour, beating just until it disappears. It is better to under beat than over beat at this point; if the flour isn’t fully incorporated, that’s ok — just blend in whatever remaining flour needs blending with a rubber spatula.
3. Turn the dough out onto a counter, gather it into a ball, and divide it in half.
4. Wrap each piece of dough in plastic wrap and refrigerate for about 30 minutes.
5. Working on a smooth surface, form each piece of dough into a log that is about 1 to 1 1/4 inches thick. Get the thickness right, and the length you end up with will be fine. Wrap the logs in plastic and chill for 2 hours. (The dough can be wrapped airtight and kept refrigerated for up to 3 days or stored in the freezer for up to 1 month. So you can have a fiesta in June too!)
6. Position the racks to divide the oven into thirds and preheat the oven to 350°F. Line two baking sheets with parchment paper.
7. While the oven is preheating, work on the sugar coating: Whisk the remaining egg yolk in a small bowl until it is smooth and liquid enough to use as a glaze.
8. Spread the coating sugar on a piece of wax paper. Remove the logs of dough from the refrigerator, unwrap them, and brush them lightly with a little egg yolk. Roll the logs in the sugar, pressing the sugar gently to get it to stick if necessary, then, using a sharp slender knife, slice each log into cookies about 1/4 inch thick.
9. Place the cookies on the lined baking sheets, leaving about 1/2 inch space between them.
10. Bake the cookies for 12 to 14 minutes, or until they are set but not browned. Transfer the cookies to cooling racks to cool to room temperature.

There you have it!

ENJOY!!

¡Feliz Cinco de Mayo!

¡Hola! ¡Feliz Cinco de Mayo! I love spanish cuisine! So today, how could I not post some delicious recipes! Cinco de Mayo is a perfect day to enjoy Mexican food, drinks and music. Did you know that Cinco de Mayo is observed in the United States as a celebration of Mexican heritage and pride,and to commemorate the cause of freedom and democracy during the first years of the American Civil War. But, contrary to widespread popular belief, Cinco de Mayo is not Mexico’s Independence Day—the most important national patriotic holiday in Mexico—which is actually celebrated on September 16. Now you know!

Ok let’s dive right in. I was watching Food Network recently (I watch Food Network a lot as you know) and Chef Aarón Sanchez (he’s wonderful, I want to met him) was talking about traditional Mexican dishes and he mentioned carnitas. Carnitas, which literally means “little meats,” is a type of braised or roasted (often after first being fried) pork in Mexican cuisine. Sooooo yummy! So here is a delicious and simple carnitas recipes served as a little taco!

Carnitas

This recipe takes a while! But it is worth it in the end! Serve with plantain chips, and your favorite Cinco de Mayo drink!

via Simple Recipes

Ingredients

• 4 pounds boned pork shoulder, cut into large cubes (you want to try to remove as much fat as possible)
• 1 quart gluten free beef broth
• 2 cups chunky tomato salsa (I like it hot but not everyone does. You can always add heat using hot sauce)
• Water
• Salt
• 2 cups fresh tomato salsa (pico de gallo)
• 16-24 corn tortillas (make sure they are gluten free corn tortillas, some corn tortillas are not gluten free)
• Vegan butter (Earth Balance) just a little to soften the tortillas
• Grated lettuce
• Vinegar

1. In a large, heavy saucepan over medium-high heat, combine pork, broth, and salsa. Add enough water to completely cover the meat. Cover and bring to a boil. Reduce heat to low and simmer, covered for 3 to 4 hours (or longer) until meat pulls apart easily. Add salt to taste. You want your meat to taste good! That’s the most important part of the dish!
2. Preheat oven to 400ºF. Remove meat from liquid in pot (discard the liquid) and spread the meat out in a roasting pan. Break the meat into small chunks. Roast meat for 15 to 20 minutes until brown and crispy.
3. Heat the tortillas one-by-one either in a a hot skillet. Use a little butter or oil to help soften them. When air pockets form in the tortillas they are ready. Keep warm tortillas wrapped in a clean cloth towel for serving.
4. Dress your lettuce by lightly salting it and sprinkling it with vinegar. Set aside.
5. To serve, double up the tortillas and place a few spoonfuls of the carnitas on them. Top with salsa. Serve with grated lettuce.
6. To eat, remove half of the carnitas from one tortilla to another. Take one tortilla at a time with the carnitas and salsa, fold it over and enjoy. Or, keep them doubled up.

You can also serve the carnitas with beans, or grated cheese. Your choice! 

ENJOY!!

Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut and a Special Events/Event Planning and Social Media Intern at College Lifestyles (TM). She is a Quinnipiac University alumni and a sister of Alpha Delta Pi. She enjoy cupcakes,Broadway musicals, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney.