Stonewall Kitchen celebrates Cinco de Mayo

We love a good excuse to enjoy a margarita - especially when it's paired with delicious Mexican specialties! Here's a peak at what we're cooking up this weekend for Cinco de Mayo...

From left to right: Mexican Caesar salad with Stonewall Kitchen Fire Roasted Tomato Salsa, assorted Stonewall Kitchen salsas (we love Mild Tomato!) and Guacamole Spice Mix, Beef Fajitas with Stonewall Kitchen Espresso Rub and Key Lime Curd Tequila Cheesecake with Stonewall Kitchen Key Lime Curd and Margarita Mixer.

You'll want extra Stonewall Kitchen Margarita Mixer on hand after making that delicious cheesecake to quench your thirst. The combination of lime juice and orange juice make our mixer especially tasty - to make our Classic Margarita, you'll need:

• 3 ounces of white tequila

• 2 ounces of Margarita Mixer

• 1 ounce Triple Sec

• Salt for garnish

Use a lime wedge to wet the rim of a Margarita glass, then dip the rim in salt. Combine ingredients in a cocktail shaker with ice and shake well. Fill glass with ice and strain into prepared glass. Garnish with a lime wedge.

Happy Cinco de Mayo!

Recipes:
Mexican Caesar Salad
Beef Fajitas
Key Lime Curd Tequila Cheesecake
Classic Margarita

For more Mexican themed recipes, visit our website at www.stonewallkitchen.com/recipes.

Lemon Cups with Lemon Semifreddo

Spring - is that really you?  Bring on the fresh taste of citrus with this delicious and easy lemon dessert recipe!  Great for Easter or any day you need a sweet, refreshing pick-me-up!

Lemon Cups with Lemon Semifreddo

1. Cut 3 large lemons in half lengthwise.
2. Trim a thin slice of the peel off of the exterior so the cups do not tip over when they are filled.  Make sure to not cut all the way through the skin.
3. Scoop out the inside of the lemon (the lemon juice can be saved if you are making a homemade lemon curd).
4. Freeze peels until ready to use.
5. Make Lemon Semifreddo (recipe below) and freeze.  Scoop into lemon cups and garnish with fresh mint.

 

 

 

Lemon Semifreddo

Ingredients

• 1 cup heavy cream
• 1/4 cup sugar
• 1/2 tablespoon pure vanilla extract
• 1 cup Stonewall Kitchen Lemon Curd
• 1/2 teaspoon lemon zest

Directions

1. Using an electric mixer, beat cream, sugar and vanilla in large bowl until soft peaks form.
2. Fold curd into the whipped cream
3. Spoon whipped cream mixture into one large serving dish.  Freeze at least 8 hours or overnight

*Semifreddo can be made 3 days ahead.  Keep covered and frozen.