Blue Rita Recipes

CARIBBEAN BLUE MARGARITA

Steps:

• Moisten rim of 1 cocktail glass with lime wedge. If desired, sprinkle salt on a plate; dip rim in salt. Fill glass with ice. In an empty cocktail shaker, combine tequila, blue curacao and lime juice. Fill with ice; cover and shake until frost forms on the outside of the shaker, 15-20 seconds. Strain into prepared glass. Garnish with lime wedge and, if desired, star fruit and orange slices.

HEALTHY BLUEBERRY-RICOTTA TARTLETS

Steps:

• Stir together the ricotta, lemon zest, vanilla and 1 tablespoon apricot jam in a small bowl.
• Toss together the blueberries with the remaining 1 teaspoon of apricot jam in another small bowl.
• Spoon the ricotta mixture into the phyllo cups. Top each with a few blueberries and nuts. The tartlets can be made ahead and refrigerated for up to 2 hours.

BLUE MARGARITA

Steps:

• Pour salt into a shallow dish large enough to fit the rim of the glasses you are using. Using 1 lime wedge for each glass, rub each rim. Dip rim in the plate of salt, and rotate gently to coat evenly. Place a lime wedge on each salted glass, and set aside.
• Fill a cocktail shaker halfway with ice cubes. Place tequila, Triple sec, lime juice, blue curacao, and sugar in shaker, and shake vigorously for 30 seconds. Fill prepared glasses with ice cubes. Strain the margarita into the glasses, and serve immediately.

BLUEBERRY-RICOTTA TART

Steps:

• In a food processor, pulse together all-purpose flour, finely ground blanched almonds, toasted wheat germ, light brown sugar, kosher salt, and baking powder. Add cold, unsalted butter, and process until largest pieces are the size of small peas. With machine running, add low-fat buttermilk until dough just holds together. Pat into a disc, wrap in plastic, and refrigerate for 1 hour (or overnight).
• Preheat oven to 375 degrees. On a lightly floured surface, roll out dough 1/8 inch thick. Fit into a 9 1/2-inch tart pan with removable bottom. Trim edges flush with pan and prick holes in dough with fork. Freeze for 15 minutes. Line with parchment paper and fill with pie weights. Bake for 25 minutes. Remove parchment and weights and bake until golden brown and dry, 15 to 20 minutes more. Let cool.
• Puree part-skim ricotta with 1/4 teaspoon salt, cinnamon, and 1 tablespoon honey. Spread into cooled shell. Stir 2 tablespoons honey gently into blueberries and arrange on top of tart. Chill for 2 hours.