Life is a FIESTA with ¡LUCINDA!

Tequila Recipes, Herb Recipes, Herb Gardens, Garden Design, & Entertaining

Navigation

Welcome to My New Website!

By

Queridos amigos!

I can’t believe after six months (and lots of tequila!) we’ve  launched my new website. I offer my heartfelt gracias to Megan Clark, who gloriously captured the spirit of my lifestyle in this colorful and festive site! Thank you to Lindsay Starr, for creating graphics that bring the website to life (she also designed my most recent book, (¡Viva Tequila!). Thanks to John Pozdro for creating my previous site, and for helping so much with the evolution of the new site…and to Renee Mims for her  creative ideas and assistance.

I invite y’all to pour yourself a shot of tequila…or a refreshing glass of sangría …and peruse my website.

Here’s a quick navigational tour:

¿QUÉ PASA?

In this blog, you’ll find out “What’s Happening?”... upcoming events, food and cocktail recipes, garden tours,  agave adventures and tequila talk…to inspire your own  fiestas!  In archives on the left of the page, you will also find categories for previous blogs:  Cocktails, Food, News,  Gardening, and Other.

Please subscribe on my ¿Qué Pasa? page, if you’d like to be notified of future blog posts!

ABOUT ME

Find out all about me (well, almost all!)

MY BOOKS

See my books, with quick links to order them.

SPEAKING

Need a speaker for your next event? Here’s where  you’ll find my speaking topics and a way to contact me for more detailed information.

LIMELIGHT

Sip a shot of tequila while you watch  videos, interviews, or  tours through  my garden…or  read about why I’m  in the limelight.

RECIPES

If you want a recipe for Lively Cocktails or Festive Foods for your next fiesta, find it here!

MY GARDENS

Remember that glass of sangría you’ve poured?   Sip it and take a virtual slide show tour of my gardens!

CONTACT ME

For more information.

 

¡Salud!
Enjoy!

and Fiesta Always!

 

Sassy Sangría

By

Sassy_sangriaFrom the first sip, Sangría, simply says “Garden Party!!!” I serve it with a ladle from a pretty decorative glass jar that shows off the jewel-colored fruit within. This make-ahead party punch looks beautiful, tastes scrumptious, and delights guests.

Make it with red or white wine laced with Cointreau and brandy and flavored with juicy oranges and seasonal fruits, and top it with a sparkling splash of Spanish cava, champagne, or Squirt® (citrus soda) in glasses garnished with fresh fruit and fragrant herb sprigs.

INGREDIENTS:

4-6 oranges, sliced
1-gallon dry, fruity red or white wine
2 cups Cointreau or Grand Marnier
2 1/2 cups brandy
2 bunches long-stemmed lemon verbena and/or any combination of mint, lemon balm,
and pineapple sage
Fresh seasonal fruits, such as seedless grapes, apple slices, pear slices
Soft fruits such as strawberries, fresh berries, peaches, star fruit, and kiwis
(which should be added only prior to serving)
3 lemons, thinly sliced
3 limes, thinly sliced
Large handful of kumquats (optional)
6-ounce can frozen limeade (undiluted), to taste as needed

FINISHING TOUCHES:

Fresh herb sprigs
2 16-ounce packages frozen peaches and/or frozen blueberries
(add just prior to serving to keep Sangría chilled, or use as ice cubes)
Sparkling Spanish cava, champagne, or Squirt®

NOW YOU’RE READY TO MAKE SANGRIA:

Place oranges, wine, orange liqueur, brandy, and fresh herb sprigs in a large glass container; cover and refrigerate overnight or for several days. Add the firmer fruits 6-24 hours before serving, but do not add the lemons and limes until just prior to serving, as they can become bitter, and should be discarded if any Sangría remains to refrigerate for future use.

Pour Sangría into a glass pitcher or jar, adding freshly sliced seasonal soft fruit. If desired, sweeten with frozen (undiluted) limeade to taste. Replace the herb sprigs with fresh ones, as they will have discolored. Add frozen fruit just prior to serving. Ladle Sangría into long-stemmed glasses with a splash of effervescence and garnish with fresh fruit and herb sprigs.

CONSIDER YOUR OPTIONS:

I often make red Sangría in the winter and fall, adding a long stick of cinnamon and frozen blueberries or raspberries before serving. In the summertime, white Sangría showcases summer fruits beautifully, and frozen peaches keep it chilled.

Hoppin’ Jalapeño Carrot Cake

By

Hoppin_cupcake_tray_680x454Easter or anytime, this is a favorite recipe from my book !Viva Tequila! This spicy carrot cake, flecked with jalapeños and frosted with a tequila añejo, lime zest, and Cointreau-flavored frosting will certainly steal the show (and have the Easter bunny hoppin’ for sure!) Both cake and frosting best made a day ahead so flavors can mingle. Frost just before serving and decorate with bright flowers, lime and orange zest…and/or red, green, and golden whole jalapeños! And don’t forget the cascarones–colorful confetti-filled Mexican Easter eggs to crack over unsuspecting noggins…

Serves 12

For the cake:

1/2 cup golden raisins
3 Tablespoons tequila añejo
2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons cinnamon
1 Tablespoon ground ginger
3 whole cloves, ground
1/2 teaspoon whole allspice berries, ground
4 large eggs
1 cup canola oil
1 cup sugar
1 cup dark brown sugar, tightly packed
3 cups grated carrots, tightly packed
1 teaspoon coarsely grated lime zest
2 teaspoons coarsely grated orange zest
4 or more fresh jalapeños, seeded & minced
8 ounces unsweetened crushed pineapple, drained
3/4-cup sweet coconut flakes

For the frosting:

8 ounces cream cheese, softened
4 Tablespoons unsalted butter
2 cups powdered sugar
2 Tablespoons tequila añejo
1 Tablespoon Cointreau or Grand Mariner
2 heaping teaspoons grated lime zest–avoid bitter pith

 

To make the cake:

In a small bowl, plump raisins in tequila and set aside. In a large bowl, sift flour, baking powder, soda, salt, and spices and set aside. In large bowl, beat eggs until pale yellow, add sugars, and slowly mix in oil. Add dry ingredients on low speed until just blended. Fold in carrots, pineapple, plumped raisins, coconut, and jalapeños.

Pour into buttered/floured 12-cup bundt pan and bake in 350 degrees for about 55 minutes, or until tester comes out clean. Cool 10 minutes before removing from pan; cool cake on rack. Make a day in advance of frosting it; store at room temperature tightly covered. Frost, then garnish with zinnias, calendula, or marigolds. Can be made as sheet cake. Try as cupcakes, too.

To make the frosting:

In a bowl, blend the cream cheese and the butter until smooth.  Slowly mix in the sugar, orange liqueur, tequila, and lime zest.  It will be thinner than most cream cheese frostings, so there will be some left over.  (Thicken with more cream cheese if desired.) Frost cake and refrigerate in a covered cake dish.  Serve at room temperature. You may frost cake and then refrigerate cake up to 2 days prior to serving at room temperature.

In a bowl, blend the cream cheese and the butter until smooth. Slowly mix in the sugar, orange liqueur, tequila, and lime zest. It will be thinner than most cream cheese frostings, so there will be some left over. (Thicken with more cream cheese if desired.) Frost cake and refrigerate in a covered cake dish. Serve at room temperature. You may frost cake and then refrigerate cake up to 2 days prior to serving at room temperature.

Sirena’s Splash

By

Sirena

I love simple and traditional cocktails. In keeping with this month’s theme, here is my recipe for Sirena’s Splash (Mermaid’s Splash) from  ¡VIVA TEQUILA!  Photo from book taken by John Pozdro. What would be your favorite tequila for this drink?

INGREDIENTS:

lime wedge
coarse salt (optional)
2 ounces 100% agave tequila Blanco
juice of 3 Mexican limes (reserve spent shells)
1 ounce Damiana and/or Cointreau (I like it ½ and ½)
long splash of Topo Chico or other sparkling soda water
Garnish: spent shells of 3 lime halves

DIRECTIONS:

Rim Collins glass with a wedge of lime, and twirl it in coarse salt, shaking off excess. Fill glass with cracked ice. Add tequila, lime juice, spent lime shells, and Damiana and/or Cointreau. Top it with sparkling mineral water, and present with a stir stick.

Tequila Cough Medicine

By

Painted_Mug

Here’s my recipe to cure a cough, found in the final chapter
” TEQUILA FOR WHATEVER AILS YOU! ” of my book ¡VIVA TEQUILA! A shot a day keeps the doctor away!

This tasty té de limón helped me feel better (or not feel the pain), soothed my cough, and put me to sleep. This recipe is for two servings: one for the patient, one for the nurse.

INGREDIENTS:

3 cups water
1 3-inch piece of cinnamon
2 fresh citrus leaves, optional
Peel of 1⁄2 lime, cut into thick strips
4 teaspoons honey (or less agave syrup)
1 juicy lime, cut in half
4 ounces tequila reposado
Ground cayenne to taste

DIRECTIONS:

Bring water to boil in a small saucepan, along with the cinnamon, citrus leaves, and lime peel; reduce heat. Simmer on medium heat for about 10 minutes until it turns a rich golden color. Meanwhile, place in each mug 2 teaspoons of honey, juice of half a lime, 2 ounces tequila, and cayenne to taste. Pour in enough of the cinnamon/citrus tea to fill each mug, stirring well to dissolve the honey. ¡Salud! To your health! Makes 2 servings.

Note: When fresh citrus leaves are not available, use more lime peel and add more fresh lime juice to the mug.

Para un catarro, un jarro, y si no se te quita, la botellita.
For a cough, a cup. The whole bottle, if that’s not enough.

Hangover Helpers

By

tequila-4In Mexico, salt, lime, and plenty of chiles (or another shot of tequila) seem to be the ubiquitous prescription for the ill effects of a hangover, which Mexicans call by the picturesque names la cruda (raw) or sancochado (half-baked). When I once asked an elderly Mexican man what to do to relieve a hangover, he chuckled, “Si trais una cruda, ponte otra borrachera.” (If you have a hangover, get drunk again.)

Some recommend a cup of hot tea, especially yerbanís (Mexican mint marigold), estafiate (artemisia), or hierba buena (mint). Others suggest freshly squeezed orange juice spiced with chiles, or a tall glass of sparkling mineral water sprinkled liberally with salt and lots of fresh lime juice. Fresh papaya, doused with lime juice and dusted with salt and chile powder, is another purported cure, especially for easing gastric distress.

Two of the most traditional hangover remedies are Menudo, a spicy tripe and chile soup, and Vuelve a la Vida, the name for a picante seafood cocktail guaranteed to bring you back to life.

You’ll find all these Hangover Helpers and more in my book !VIVA TEQUILA!

 

Imaginative Deviled Eggs

By

Deviled EggsWhen made with imagination (and spice!), deviled eggs are a welcome reprieve from standard, carb-laden party fare. Create your own signature versions! These stuffed delights lend themselves easily to various flavorings and unexpected surprises—think of your favorite ethnic cuisines and celebrate their ingredients and culinary traditions.

Garnish your creations with fresh herb sprigs, edible flowers, colorful toppings and a sprinkling of paprika or other spices. Make your deviled eggs crunchy or creamy—be as devilish as you dare.

INGREDIENTS:

12 hard-boiled eggs, cooled and peeled
5 tablespoon(s) mayonnaise (or part sour cream, creamy salad dressing or thick Greek yogurt)
1 tablespoon(s) mustard (Dijon, whole grain or flavored)
1 tablespoon(s) lemon juice (or white wine or white balsamic vinegar)
2 tablespoon(s) (or more) minced red, white or green onion (or part shallot or garlic)
2 tablespoon(s) minced parsley or other herb (tarragon, basil, oregano, cilantro, lemon thyme)
1 teaspoon(s) dry mustard (or other dried spices)
2 teaspoon(s) paprika (or part cayenne)
Salt and freshly ground pepper to taste (experiment with exotic salts and peppers)

DIRECTIONS:

Carefully cut eggs in half lengthwise with sharp knife. Remove and mash yolks with a fork, then add remaining ingredients.

Generously spoon or pipe filling into egg halves. Cover and chill. Garnish just before serving. May be made a day in advance.

VARIATIONS:

DEVIL WITH THE BLUE DRESS ON
Use blue-cheese dressing instead of mayonnaise. Omit the Dijon, but keep the dry mustard. Use slightly less lemon juice. Add green onion, minced parsley and chives and 2–3 tablespoons finely minced celery and red bell pepper. Garnish: paprika, blue-cheese bits, chives and crumbled bacon

MEXICAN DIABLOS
Flavor mayonnaise (part sour cream, optional) with canned chipotle in adobo to taste. Omit mustards, and add a scant tablespoon of tequila or lime juice, minced red onion, minced cilantro and dried oregano and cumin. Stir in a quarter cup grated cheddar (optional). Garnish: roasted pepitas, cayenne and chopped green onion

DIAVOLOS ITALIANOS
Flavor mayonnaise with pesto, roasted garlic, anchovies, sun-dried tomatoes or truffle oil. Omit mustards and use white wine or balsamic vinegar instead of lemon juice. Add onion or garlic, minced Italian parsley, basil or arugula and crushed cayenne. Garnish: anchovies, minced sun-dried tomatoes, capers, shredded Parmesan, parsley or basil

BOLLYWOOD DEVILS
Use part mayonnaise, part yogurt, flavored with 2 teaspoons hot curry powder and 2 tablespoons sweet pickle relish or mango chutney. Omit Dijon and use dry mustard. Add lemon juice, green onion, minced red bell pepper, serrano and chopped cilantro. Garnish: fresh green or dried coriander seeds or pink peppercorns, curry powder or paprika, cilantro sprig.

Á LA DIJONNAISE
Make homemade garlic or shallot mayonnaise (or crème fraîche) and add chunks of smoked trout. Use Dijon, lemon juice and zest, minced celery, parsley, lemon thyme and tarragon. Garnish: paprika, capers, anchovies, fried shallots

CZAR’S CAVIAR
Use a combination of mayonnaise and sour cream, and prepared horseradish instead of Dijon. Flavor with lemon juice, finely minced red onion and smoked salmon.Garnish: caviar or smoked salmon, minced red onion, dill.

CAJUN FIRECRACKERS
Use rémoulade sauce flavored with Zatarain’s Creole Mustard and spices instead of mayonnaise. Flavor with lemon juice, cayenne, minced celery, red onion and red bell pepper. Add chopped cooked shrimp or crawfish.Garnish: cayenne, minced red bell pepper, boiled shrimp or crawfish.