ContactMessage BoardsLinks  Home  
Featured Chefs
Gourmet Articles
Environmental Kitchen
Cookbook Reviews
Recipe File
Appetizers
Soups & Salads
Seafood & Shell Fish
Meat & Poultry
Dessert
The Wine Guy
Career Center
Ask An Expert
Search
Margarita Frizada
recipe filedessertmargarita frizada
Margarita Frizada
Ingredients
Sorbet
36oz sugar
18oz water
Zest of 3 lemons
Juice of 4 lemons
Juice of 2 oranges
4oz tequila

Mas Y Mas Margarita
proportions of:

75% lime juice
25% orange and lemon juice 50/50 juice mix and tequila splash of triple sec

(Editorial comment: add ASPIRIN! to that list!)


Margarita Frizada

Recipe by Pastry Chef Paula Anast



Method
Combine sugar and water in a saucepan and bring to a boil. Stir to dissolve sugar, remove from heat, add zest and cool. When cool, add juice and pass mixture through strainer. Add tequila and spin in ice maker/sorbet machine.

When ready to serve, rim the edge of a margarita glass with lemon juice and salt. Place a generous scoop of sorbet in the glass. Serve with margarita on the side.

Paula Anast has been the pastry chef at Mas for two years and Otro Mas since its inception. She has learned her craft mainly "on the job", though she did work for a short time in the pastry kitchen at Hudson Club and attended some culinary schooling. A 30-year-old native of Chicago, she previously owned a retail home furnishing store in Wicker Park, across the street from Mas. It was, in fact, when she owned this store that John recruited her for the kitchen at Mas, noting her ability to create great tasting, home-made desserts.


 
 
Copyright © 2008