Tequila Lime Strawberry Compote Food

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BERRIES WITH SWEET TEQUILA CREAM



Berries with Sweet Tequila Cream image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 3h30m

Yield 8 servings

Number Of Ingredients 6

2 cups (1 pint) heavy cream
1 cup sugar
10 large egg yolks (save the whites for another use)
2 tablespoons tequila
Zest of 1 lime
4 cups mixed fresh berries, such as strawberries, blackberries, blueberries and raspberries

Steps:

  • Combine the cream with 1/2 cup of the sugar in a medium saucepan over medium heat. Bring to a strong simmer just so tiny bubbles start to appear around the edges of the pan; don't let it boil.
  • Meanwhile, in the bowl of a stand mixer using the whisk attachment, whisk together the egg yolks and remaining 1/2 cup sugar for about 1 minute. Whisk in the tequila.
  • Now, with the mixer on medium low, very slowly drizzle in the warm cream using a metal measuring cup to scoop out small portions at a time. Drizzle it in so that the cream runs down the side of the bowl, reducing the impact of the hot cream hitting the eggs. Keep whisking!
  • After all of the cream is added, turn off the mixer. Pour the mixture into the top of a double boiler (or a glass bowl fitted over a saucepan of simmering water). Cook in the double boiler over medium heat, stirring gently but constantly as the egg/cream mixture slowly thickens, from 8 to 15 minutes. Watch the mixture: if it starts to really thicken up, remove it immediately from the heat. You want this to be a thick, pourable cream rather than a thick, heavy pudding.
  • Prepare a large bowl with ice. As soon as you remove the double boiler or glass bowl from the heat, set the bottom of it in the bowl of ice to stop the cooking process. Be careful not to let ice or water drip into the cream mixture. Stir in the lime zest and continue stirring to cool. If you need to use the cream right away, keep it in the ice bath. Or transfer it to a container, cover and refrigerate for several hours.
  • When ready to serve, fill bowls with the berries and spoon the cream on generously.

LIME AND TEQUILA INFUSED STRAWBERRIES



Lime and Tequila Infused Strawberries image

This is a grown-up only recipe that can be eaten plain or turned into some adult strawberry shortcakes by serving over cake and topping with whipped cream.

Provided by Brandi Rose

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Dessert Sauce Recipes

Time 1h15m

Yield 6

Number Of Ingredients 6

6 tablespoons triple sec
⅓ cup white sugar
⅓ cup fresh lime juice
3 ½ tablespoons tequila
2 tablespoons grated lime zest
2 pounds fresh strawberries, hulled and sliced

Steps:

  • Mix triple sec, sugar, lime juice, tequila, and lime zest in a bowl; stir to dissolve sugar. Pour over strawberries in a large bowl. Let stand, stirring occasionally, until juice forms, about 1 hour.

Nutrition Facts : Calories 171.7 calories, Carbohydrate 31.3 g, Fat 0.5 g, Fiber 3.3 g, Protein 1.1 g, Sodium 3 mg, Sugar 25.3 g

STRAWBERRY AND TEQUILA COOLER



Strawberry and Tequila Cooler image

Provided by Guy Fieri

Categories     beverage

Time 6m

Yield 4 to 6 servings

Number Of Ingredients 7

16 ounces strawberries, fresh
Lemon slices
4 sprigs fresh mint, plus leaves for garnish
4 ounces agave syrup
6 to 8 ounces tequila
Crushed ice
Club soda

Steps:

  • Muddle the strawberries with the lemon slices, mint, and agave syrup in a large pitcher. Add the tequila and stir well. Pour over rocks glasses filled with crushed ice. Top each glass with club soda and garnish with mint leaves before serving.

MARGARITA CHIFFON CAKE



Margarita Chiffon Cake image

Categories     Cake     Tequila     Citrus     Egg     Dessert     Bake     Lime     Fall     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 10 TO 12 servings

Number Of Ingredients 20

Cake
2 1/4 cups cake flour
1 1/4 cups sugar
1 tablespoon baking powder
1 teaspoon salt
6 large egg yolks
1/2 cup vegetable oil
1/3 cup fresh lime juice
1/3 cup triple sec
2 tablespoons tequila
2 teaspoons grated lime peel
8 large egg whites
1/2 teaspoon cream of tartar
glaze
2 cups powdered sugar
2 tablespoons fresh lime juice
2 tablespoons tequila
4 teaspoons triple sec
1 1/2 teaspoons grated lime peel
Strawberry Compote with Tequila and Lime

Steps:

  • For cake:
  • Preheat oven to 325°F. Whisk flour, 3/4 cup sugar, baking powder and salt in large bowl to blend. Using electric mixer, beat yolks and next 5 ingredients in medium bowl to blend. Add to dry ingredients; beat just until smooth.
  • Using clean dry beaters, beat egg whites and cream of tartar in another large bowl until soft peaks form. Gradually add 1/2 cup sugar, beating until stiff but not dry. Fold 1/3 of whites into batter, then fold in remaining whites. Transfer batter to ungreased 10-inch-diameter angel food cake pan; smooth top.
  • Bake cake until tester inserted near center comes out clean, about 1 hour. Immediately invert center tube of pan onto narrow-necked bottle; cool cake completely in pan.
  • Run long knife around center tube and sides of pan to loosen cake. Using center tube as aid, lift cake out of pan; run knife between cake and pan bottom to loosen. Invert cake onto platter.
  • For glaze:
  • Stir first 5 ingredients in medium bowl until smooth. Spread over top of cake, allowing glaze to drip down sides. Let stand until glaze sets, about 2 hours. (Can be made 1 day ahead. Cover with cake dome; let stand at room temperature.) Serve cake with compote.

TEQUILA-LIME STRAWBERRY COMPOTE



Tequila-Lime Strawberry Compote image

Found on Epicurious, this was a wonderful and simple Cinco de Mayo dessert (though I am positive it would be smashing any time!). Fantastic on top of ice cream! Cook time is sitting time.

Provided by skat5762

Categories     Sauces

Time 1h5m

Yield 4 cups

Number Of Ingredients 6

6 tablespoons triple sec
1/3 cup sugar
1/3 cup fresh lime juice
3 1/2 tablespoons tequila
2 tablespoons lime zest
5 cups quartered hulled strawberries

Steps:

  • Whisk first 5 ingredients in medium bowl to blend.
  • Add strawberries; toss.
  • Let stand at room temperature 1 hour or chill up to 4 hours.

STRAWBERRY GINGER COMPOTE AND HOMEMADE GRANOLA SERVED ON GREEK YOGURT



Strawberry Ginger Compote and Homemade Granola Served on Greek Yogurt image

Provided by Creative Culinary

Number Of Ingredients 20

2 pounds frozen strawberries
12 oz. frozen rhubarb
1 cup water
1 ½ tsp ginger paste
Juice from ½ a lime
1 tsp liquid Stevia
3 Tbsp honey
2/3 cup almond oil
2/3 cup honey
1 Tbsp vanilla extract
3 cups old-fashioned rolled oats (do not use quick-cooking or steel-cut oats)
1 cup Kamut flakes
1 cup wheat flakes
1 cup barley flakes
1 cup sliced almonds
¾ cup instant nonfat dry milk
½ cup packed dark brown sugar
½ cup toasted wheat germ
1 Tbsp ground cinnamon
1 ½ tsp salt

Steps:

  • Put all ingredients in a large saucepan, cover and bring to a boil.
  • Uncover, reduce heat to low and bring to simmer. Let simmer for five minutes. Using an immersion blender, puree the mixture. Continue to simmer for 8 - 10 minutes until mixture thickens.
  • Skim foam from surface. Remove from heat and refrigerate until cool.
  • Position the racks at the top and bottom third of the oven and preheat to 350 degrees Fahrenheit
  • Stir the oil, honey, and vanilla in a small saucepan over medium-low heat until the honey dissolves. Continue heating, stirring a few times, just until a few whiffs of steam come off the top. Set aside off the heat.
  • Mix the grains, almonds, dry milk, brown sugar, wheat germ, cinnamon, and salt in a big bowl. Pour in the oil mixture. Stir until everything is moist. Spread the mixture into even layers on two large rimmed baking sheets.
  • Bake until crunchy, about 20 minutes, stirring once halfway through baking. Cool on the sheets set on a rack for at least 1 hour and it hardens. Break the granola into bits, chips, and flakes for storage.

STRAWBERRY COMPOTE WITH TEQUILA AND LIME



Strawberry Compote with Tequila and Lime image

Categories     Sauce     Tequila     Berry     Dessert     No-Cook     Strawberry     Lime     Fall     Vegan     Bon Appétit     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 4 cups

Number Of Ingredients 6

6 tablespoons triple sec
1/3 cup sugar
1/3 cup fresh lime juice
3 1/2 tablespoons tequila
2 tablespoons lime peel
5 cups quartered hulled strawberries

Steps:

  • Whisk first 5 ingredients in medium bowl to blend. Add strawberries; toss. Let stand at room temperature 1 hour or chill up to 4 hours.

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