Margaritas Squares Food

CLASSIC MARGARITAS

Steps:

• Rub the rim of 4 rocks glasses with lime; dip in coarse salt. Fill three-quarters of the way with ice. Combine 1 cup tequila, 2/3 cup fresh lime juice, 1/3 cup orange-flavored liqueur and 2 teaspoons superfine sugar in a cocktail shaker. Shake well, then pour into the glasses. Garnish with lime.
• Photograph my Andrew Mccaul

REAL MARGARITAS

Steps:

• If you like margaritas served in a glass with salt, rub the outside rims of 6glasses with a cut lime and dip each glass lightly into a plate of kosher salt.
• Combine the lime juice, lemon juice, Triple Sec, tequila, and ice in a blender and puree. Place extra ice in a cocktail shaker. Fill with margarita mix, shake well, and strain into glasses.

STRAWBERRY MARGARITA SQUARES

Steps:

• Mix pretzel crumbs and butter in 13x9-inch pan; press onto bottom of pan. Refrigerate until ready to use.
• Combine condensed milk, puréed strawberries and lime juice in large bowl. Gently stir in COOL WHIP; spread over crust.
• Freeze 6 hours. Remove from freezer about 15 min. before serving; let stand at room temperature to soften slightly. Serve topped with sliced strawberries.

THE PERFECT MARGARITA

Steps:

• Moisten the rim of a glass with a lime wedge. Sprinkle salt onto a plate. Lightly dip the moistened rim into the salt. Place a large ice cube in the glass and freeze the prepared glass until ready to serve.
• Fill a cocktail shaker with fresh ice. Add tequila, triple sec, and lime juice. Cover and shake vigorously until outside of the shaker has frosted. Strain into the prepared glass and garnish with a slice of lime.

MARGARITAS SQUARES

Steps:

• Sprinkle 2 packets of unflavoared gelatin powder over cold tequila in a bowl and set aside.
• Bring bottled margarita mix to a boil, pour it over the tequila gelatin mixturre and stir until gelatin dissolves.
• Pour into an 8 inch square pan and refrigerate until set, about 3 hours.
• Cut into small cubes.
• Sprinkle with flaky sea salt right before serving.

SALTED MARGARITA BARS

Steps:

• Heat the oven to 350 degrees. Lightly grease a 9-inch square baking pan with butter (or use the wrapper from your stick of butter). Line the buttered pan with parchment, leaving an overhang on two sides. (This will help you pull the bars out of the pan easily.)
• Prepare the crust: In a food processor, pulse the saltines until ground like coarse sand. (Alternatively, place them in a zip-top bag and use a rolling pin to crush them.) It's OK if there are a few larger pieces. Add the melted butter, sugar and salt, and pulse a few more times until all the crumbs are evenly saturated (or mix to combine in a medium bowl). Pour the mixture into the lined pan, press into an even layer and freeze for about 15 minutes.
• After the crust has chilled, bake it until fragrant and golden brown, about 15 to 18 minutes.
• While the crust cools, make the filling: In a liquid measuring cup or small bowl, combine the lime zest, lime juice, tequila, orange liqueur and salt.
• In a medium bowl, whisk together the yolks and sweetened condensed milk. Add the tequila-lime mixture to the yolk mixture, whisk to combine, then pour into the prepared crust. (It's OK if the crust is not yet completely cool.) You may be tempted to prepare the curd earlier, but don't do so more than 10 minutes before baking, as the lime juice will start to thicken it, which could affect the bake.
• Bake 15 to 17 minutes until the curd is set around the edges and slightly jiggly in the center.
• Transfer to a rack to cool slightly, then freeze for at least 2 hours.
• After freezing, remove the bars from the pan using the parchment paper overhang and transfer to a cutting board. Sprinkle with flaky salt, cut into 16 bars and serve right away. Store leftovers in the freezer. Cheers!

STRAWBERRY MARGARITA SQUARES

Steps:

• MIX pretzel crumbs and butter in 13x9-inch pan; press crumb mixture firmly onto bottom of pan.
• Refrigerate until ready to fill.
• MIX sweetened condened milk, strawberries and lime juice in large bowl until well blended.
• Gently stir in whipped topping.
• Pour over crust.
• FREEZE 6 hours or overnight.
• Let stand at room temperature 15 minutes before cutting to serve.
• Garnish with sliced strawberries.