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Two good things at once – a new recipe plus a giveaway of a Cuisinart Mandoline Slicer. This giveaway is open to people in all countries and closes on December 3, 2013. All you need to do is make … Continue reading
We’ve all heard about Strawberry Margaritas, but how about a Prickly Pear Margarita? Len and I were recently hiking in near-by Rice Canyon in Chula Vista, California, one of the many canyons in the San Diego area known for its natural cactus and chapparal vegetation. I used to hike in this canyon when I was a child and past images came to my mind – branches of cholla cactus sticking to my hand as I brushed past – my friend’s mother donning garden gloves and pliers to remove the prickles from my hand.
That day as we walked in the canyon, the fruits from the Prickly Pear Cactus were out in abundance, their red color contrasting with the green spiky paddles of the plant. Len said that people have been eating this cactus fruit for many centuries and was a major source of food and medicine for Native Americans. I felt a major ‘What Tha!’ coming on and started to ponder what I could make with this fruit. It came to me suddenly – what about a Prickly Pear Margarita!
Prickly Pear fruit (called tuna in Spanish) has a subdued flavour with a cross between a watermelon and a plum. However, when puréed and added to a Margarita, it can turn an ordinary cocktail into something extraordinary!
Prickly Pear Cactus in Rice Canyon You’ll need Garden Gloves and Pliers to harvest the fruit You have to be very careful in picking the Prickly Pear fruit- the prickles are almost invisible and are rather difficult to remove if lodged in your skin. For my Margarita, I decided to buy the Prickly Pears from a local Mexican supermarket, where the prickles had already been removed.
To prepare the Prickly Pear:
To Prepare the Prickly Pear Purée:
I ‘invented’ these marbled cookies almost by accident. I originally planned to color my shortbread cookie dough with blue food coloring, intending to get a nice uniform color throughout. However, I added the dye too late in the process and what came out was an ‘interesting’ marbled effect. WHAT THA?
I should have added the food dye while first creaming the butter and sugar together- that way I could have blended the dye thoroughly in before adding the flour. But for some reason I decided to add the dye after the dough was completely formed and what came out was a marbled effect.
Should I throw out the dough and start again? No, I started to like these ‘new age’ cookies- maybe I could even call them ‘psychedelic cookies’ or even ‘tie-dyed cookies.’ No, I think I’ll call them ‘Marbled Shortbread Cookies’– sounds fancier.
In order to get the marbled dough effect, first completely make the shortbread dough: cream together the butter, sugar and vanilla, then add the flour to form the dough. Next add the food coloring and mix with the electric beaters. At this point, the food coloring won’t be able to blend thoroughly into the dough, so what you get is a crumbed, marbled effect.
After they are baked and cooled, sandwich two cookies between a luscious chocolate/marshmallow ganache.You can eat them by themselves or serve them along side a chocolate sundae. Whatever we call these cookies (‘marbled’ or ‘psychedelic’) they sure do taste good!
Serve the cookies with a Chocolate Sundae
Tell me Dear Readers, have you ever made a recipe that turned out a lot different than you intended?