Posts Tagged 'Desserts'

Cinco de Mayo All-Stars

Happy Cuatro de Mayo, everyone! We’re gearing up for Margarita Madness tonight and an official Cinco de Mayo party tomorrow, so I thought I’d share some of my favorite Cinco de Mayo-appropriate recipes with you today.

  • Mexican Hot Chocolate Cupcakes: These were a huge hit at my Cinco de Mayo-themed birthday party a couple of years back, and I’m making a batch to bring to tonight’s party.
Mexican Hot Chocolate Cupcakes
  • Margarita Cupcakes:  A creamy, citrusy winner. This recipe is a little more complicated than the Mexican Hot Chocolate Cupcakes, but the end result is delicious!
Margarita Cupcake
  • Green Chile Stew: This is a recent favorite, and the recipe is easily multiplied for groups. My friend’s parents have made cauldron-sized batches of green chile and pork for parties back in Las Cruces.
Green Chile Stew
  • Watermelon-Mango Salsa: Looking to go beyond the classic pico de gallo? This salsa is sweet and savory perfection.
Watermelon Mango Salsa
  • Coconut Key Lime Pie: I know key lime pie is hardly traditional Mexican cuisine, but the lime flavor pairs so beautifully with margaritas. It’s okay to color outside the lines, right?
Coconut Key Lime Pie
  • Fat Tire Pulled Pork Tacos: Need to feed a crowd? This is another great way to do it. Taco bars are always fun for parties. Try the recipe with Pacifico, Dos Equis, or another Mexican beer for the holiday.
Fat Tire Pulled Pork Tacos
  • Creamy Chipotle Shrimp Tostadas:  Three years later, and I’m still making this one. (We served it at a dinner party two weekends ago!) This dip is smoky, creamy, and just plain fantastic. Instead of serving it on chips, though, I now serve it in a bowl, sprinkled with queso fresco, with chips on the side.
  • Sparkling Limeade: This is a perfect margarita alternative for children or nondrinkers (although it also can be converted into margaritas – how convenient!).

Watermelon Salad with Rum and Mint

Mojito lovers, meet your new favorite fruit salad – Watermelon Salad with Rum and Mint from the July/August 2007 issue of Everyday Food. I can’t believe how accurately it mimics the flavor of a mojito… It’s incredible! Dr. O and I just couldn’t get enough.

First, I made the “marinade.” In a large bowl, I whisked together 2 tablespoons of fresh lime juice, 2 tablespoons of light brown sugar, 2 tablespoons of light rum (Bacardi), and 1/4 teaspoon of salt.

Next, I used a melon baller to scoop the flesh from half of a seedless watermelon. (The recipe says to use a 6-pound piece of watermelon. I honestly have no idea how much my half weighed.) If you’d rather not use the melon baller, just cutting the melon into pieces would work fine. I let my scooped melon rest in a colander as I worked even though the recipe didn’t say to do this; I just didn’t want the salad to be *too* watery.

When I had the entire melon half scooped, I transferred the melon from the colander to the bowl with the “marinade.” I sprinkled the fruit with 2 tablespoons of slivered mint leaves and 1/2 teaspoon of finely grated lime zest and tossed everything gently to combine. I served it immediately in my scooped-out watermelon shell.

I honestly think this is my new favorite fruit salad. (Sorry, Tropical Fruit Salad!) It’s *perfect* for summer, and it really does taste just like a mojito. I plan to make this one again and again!

TIPS: The recipe suggests making this no more than 2 hours ahead. If you want to store your leftovers overnight, though, you can – I would just recommend draining off any excess liquid. Watermelon tends to break down and get mushy if it sits in liquid for an extended period of time. It seems sad to discard the “juice” since it’s so tasty, but the watermelon will have absorbed some of the lime, rum, and mint flavor. That way, you can still enjoy it – without the mush! – the next day.

Recipe link: Watermelon Salad with Rum and Mint

The Daring Kitchen

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