Frozen Rosalita Food

FROZEN ROSALITA

Frozen Rosalita image

Where a margarita is usually sweetened with orange liqueur, the Rosalita uses amaro instead. This frozen cocktail goes in the freezer before blending.

Provided by Maggie Hoffman

Categories Cocktail Lime Tequila Lime Juice Drink Alcoholic Cocktail Party Backyard BBQ Summer Cinco de Mayo Fourth of July Father's Day Mother's Day Labor Day Memorial Day

Yield Makes 2

Number Of Ingredients 8

Ingredients

2 Tbsp. Diamond Crystal or 1 Tbsp. plus ½ tsp. Morton kosher salt
Lime wedge (for serving)
4 oz. tequila reposado and/or mezcal
1½ oz. fresh lime juice (about 2 limes)
1 oz. Amaro Montenegro
¾ oz. agave nectar
Special Equipment
A 1-pint glass jar

Steps:

Pour salt onto a small plate. Rub half of rim of 2 wine glasses or tumblers with lime wedge. Gently dip rims in salt, turning slowly to coat.
Combine tequila, lime juice, amaro, and agave in jar. Secure lid and shake to combine. Freeze until ice-cold but not solid, at least 1 hour and up to 3 hours.
Transfer cocktail to a blender and add 1½ cups ice. Purée on high speed until thick and smooth. (On a hot day you may need to blend in a few more ice cubes to thicken, but keep in mind that the more you add, the more diluted the drink will be.)
Divide cocktail between prepared glasses.

ROSALITA'S AREPAS CON QUESO

Rosalita's Arepas Con Queso image

From the wonderful cookbook In Nirmala's Kitchen. Arepas can be sweet or savory. This recipe is a little of both.

Provided by Brenda.

Categories Lunch/Snacks

Time 35m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

3/4 cup whole milk
3 tablespoons unsalted butter
1 -2 tablespoon unsalted butter (for frying)
1/4 cup buttermilk
1 cup frozen corn kernels, thawed
1 cup finely ground yellow cornmeal
1/4 cup sugar
1/4 teaspoon salt
1 cup monterey jack cheese, grated
6 slices mozzarella cheese (about 6 ounces)

Steps:

In a medium saucepan, bring the milk to a boil over high heat. (Watch closely so it doesn't boil over).
Remove from heat and let sit for a minute. Stir in the 3 tbs of butter and the buttermilk. Stir until the butter has completely melted. Let mixture sit for about 2 minutes.
Pulse the corn kernels in a food processor until just coarse.
In a large bowl combine corn, cornmeal, sugar, salt, and Monterey Jack cheese. Stir to combine.
Gradually add enough of the hot milk mixture to make a very thick batter.
Heat griddle or large skillet over medium high heat, and melt 1-2 tbs of butter until the foam subsides.
Drop about 2 tbs of batter into the skillet for each arepa. (They should be about 3 inches in diameter) Cook until underside is golden brown, about 4 minutes, then flip and brown other side.
When the arepas are cooked on both sides and the batter is cooked through, sandwich 1 slice of mozzarella cheese between 2 arepas. Reduce heat to low, and continue cooking just until the cheese melts, turning once or twice. Continue filling and cooking the remaining arepas.
Best served hot.

Nutrition Facts : Calories 405.1, Fat 22.1, SaturatedFat 13, Cholesterol 63.4, Sodium 413.3, Carbohydrate 39, Fiber 2.6, Sugar 10.9, Protein 15.8

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