Manzarita Recipes
MANZARITA
This recipe intrigued me because of the combination of fruits & spices. :) Haven't tried it as yet but maybe someone out in zaar land will try it first and tell me about it! F&W Magazine, 2008.
Provided by Manami
Categories Beverages
Time 10m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- In a cocktail shaker, muddle the lemon quarters with the ground cinnamon.
- Add ice and the tequila, elderflower liqueur and apple juice and shake well.
- Strain into an ice-filled rocks glass and garnish with the cinnamon stick.
Nutrition Facts : Calories 32.3, Fat 0.2, Sodium 3, Carbohydrate 11.1, Fiber 2.6, Sugar 4.9, Protein 0.7
THE PERFECT MARGARITA
Mastering the margarita requires a certain amount of practice, but once you dial-in your perfect ratio, it's a really easy cocktail to replicate. The classic recipe is 3 parts tequila, 2 parts triple sec, and 1 part freshly squeezed lime juice, and you should probably start off pretty close to that, but my personal favorite proportions are 4-3-2.
Provided by Chef John
Categories Drinks Recipes Cocktail Recipes Tequila Drinks Recipes
Time 10m
Yield 1
Number Of Ingredients 8
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.
Nutrition Facts : Calories 320.5 calories, Carbohydrate 30.4 g, Fat 0.3 g, Fiber 2.2 g, Protein 0.7 g, Sodium 330.6 mg, Sugar 19.9 g
MANZANITA JELLY
I had heard that the early Indians and Spaniards of California used to use Manzanita Berries for a number of items, from Jellies, flours and Cidars; even using the leaves medicinally. So off I went to try and find out all about it, especially since they are something that grows wild up here and are free for the taking. But of course, before I did I went out and picked as many berries as possible...not a job for the faint of heart...lol. As history would have it these berries which grow so abundantly in the California Foothills were also called BearBerries as they are one of Bears favorite foods. So of course I was extremely aware of my surroundings and any crackle of branches sent me running. When picking the berries be sure to pick them with out the stem whenever possible, and be prepared since the stems are very sappy and sticky, which makes it hard as heck to clean them off the berries if you don't do it at first. Just a word to the wise from one who learned the hard way. Here in the Foothills of the Sierras in California the best time for picking the berries is April through May, but they can still be found in June and most of the summer, just not as abundant. The berries are smaller than marble size, and it takes alot of patience and perserverance to get a half gallon of them. I believe it would be easier if you had a crew of three or more to do it in a bout a days time....lol. Ohhhh and by the way...watch out for Poison Oak!!! I will be making this jelly up soon and will then make any adjustments to the recipe that might be needed.
Provided by Chabear01
Categories Jellies
Time 50m
Yield 5 half pints
Number Of Ingredients 4
Steps:
- Cover berries with water and crush, add lemon peel and cinnamon stick and simmer for 15 minutes.
- Place in cheesecloth and strain. Bring juice back to boil and for each 5 cups of liquid add 4 cups sugar. Boil rapidly until liquid sheets rather than drops off spoon.
- Pour into sterilized jars and seal.
- (You can a a drop of green food coloring to brighten up the jelly if desired).
- Makes about 5 Half Pints.
Nutrition Facts : Calories 619.2, Carbohydrate 160, Sugar 159.9
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