After spending half of the week without internet service, it’s time for me to get back to the business of celebrating all things weekend-ish. Isn’t it what we work for? Grab your headbands, everybody……
Yeah, just kidding.
Fridays are for tequila…….at least this Friday.
I may not have felt that way before I came upon this recipe in the New York Times this morning for an edible cocktail dessert…….
Salted Margarita Bars
Heat oven to 350, and lightly grease a 9″ square baking dish. Line the bottom with parchment paper and overhang on two sides, in order to lift out of the pan.
- Melt 1 stick of unsalted butter to stir over about 40 saltine crackers, crushed, with one tablespoon of sugar and one teaspoon of kosher salt (I use a baggie and a rolling pin to crush). Mix to combine, or pulse in a food processor until crumbly like sand, and press the mixture into the pan for the “crust.” Chill in the freezer for about 15 minutes, then bake until fragrant and golden for about 15-18 minutes.
- While the crust cools, prepare the filling:
In a measuring cup, combine 2 teaspoons lime zest, plus the juice of about 4 limes to make 1/2 cup, then add
1/4 cup tequila, preferrably mild blanco
2 Tablespoons orange liquer
a pinch of kosher salt
In a medium bowl, whisk five large egg yolks with 1 14-oz. can of sweetened condensed milk. Add the lime mixture and whisk in. Pour into the prepared crust, which doesn’t have to be cooled. (The recipe notes that you should not have the curd prepared more than 10 minutes before baking, as the lime will thicken the mixture and alter the bake.)
3. Bake for 15-17 minutes until the filling is set at the edges, and slightly jiggly in the center. Cool slightly on a baking rack and then freeze for 2 hours. Add flaky salt to the top, and cut into 16 bars. Keep chilled, they will soften at room temperature.
Of course, if you don’t have the ingredients, I’ll recommend the simpler route to kickstarting your weekend — Lick (the salt), Shoot (the tequila), and Suck (the lime). Why not? It’s 5:00 Somewhere!