Serves : 6                Preparation Time : 10 minutes

Ingredients

• 4 teaspoons                           grated lemon zest
• 4 teaspoons                           grated lime zest
• 1/2 cup                                   lemon juice
• 1/2 cup                                   lime juice
• 1/4 cup                                   superfine sugar
• 1 pinch                                    salt
• 2 cups                                     crushed ice
• 1 cup                                       100% Agave Tequila (Resposado Tequila)
• 1 cup                                       Triple Sec

Combine both zests and juices with sugar, and salt in a large liquid measuring cup, cover with plastic and wrap and refrigerate until the flavors meld, 4-24 hours.  (If you want to serve the margaritas immediately, omit the zest and skip the steeping).

Divide 1 cup crushed ice between 4-6 margarita or double old-fashioned glasses. Strain juice mixture into 1-quart pitcher or cocktail shaker. Add Tequila, Triple Sec, and remaining crushed ice. Stir or shake until thoroughly combined and chilled, 20-60 seconds.

Strain into ice filled glasses and serve immediately.

NOTES : I like my margarita without salt, but you can rub a cut lime around the rim of the glass and then dip in coarse salt.

Recipe by : Cook’s Illustrated

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Serves : 1

Ingredients

• 1 1/4 oz  (2 1/2 tablespoons)                 Absolut Citron Vodka
• 1/4 oz (3/4 tablespoon)                          Rose’s Lime Juice, or fresh lime Juice
• 1/4 cup                                                      Cranberry Juice
• 1 cup                                                          Ice cubes
• 1 twist                                                        lime for garnish

In a cocktail shaker, combine all ingredients. Shake well, and strain into a Martini glass. Garnish drink with lime.

NOTES : Nephew Michael Bacher introduced me to this drink in Phoenix, April 2000. This was a mini family reunion in honor of my sister’s 70th birthday. Mandy with Leah, Mike and Kim with Jacob and Andrew, and Adam and Michelle with Alisha and Mia were there for the occasion. We rented condos near Joyce’s but would spend all day enjoying her pool and house. In late afternoon, Michael would stir up a pitcher of Cosmos. Having the five little second cousins running around was a more joyous experience that way. I hate to admit it, but we also started each morning with a mimosa at one of our condo units. Very bad. Great week tho. I regret that Jon and Allyn and their families weren’t there to share the fun.

Recipe by : Epicurious

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Serving Size : 2 loaves

Ingredients

• 8                                  whole bananas, mashed
• 1/2 cup                       butter, unsalted, and softened
• 2 cups                         raw sugar
• 4                                  eggs, well beaten
• 1 1/2 cups                  sifted flour
• 1 teaspoon                  salt
• 2 teaspoons                baking soda

Cream butter and sugar well.

Add mashed bananas and eggs. Sift dry ingredients and blend into creamed mixture.

Pour into 2 greased loaf pans. Bake at 350 for 45-50 minutes, or until nicely browned.

NOTES : The raw sugar in this recipe gives the loaves a rich brown color, just short of a burnt look

Recipe by : Cecilia Gilbert

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Serves : 10

Ingredients

• 3/4 cup                             unsalted butter at room temperature
• 1/2 cup                             sugar
• 1/2 teaspoon                   pure vanilla extract
• 1  3/4 cups                       all-purpose flour
• 1                                         pinch of salt

Preheat oven to 350 degrees

In the bowl of an electric mixer fitted with a paddle attachment, mix the butter and sugar together until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter and sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Press the dough into a 10 inch round or 9 inch square false-bottom tart pan, making sure that the finished edge is flat. Chill until firm.

Butter one side of a square aluminum foil to fit inside the tart and place it, buttered side down, on the pastry. Fill with beans or rice. Bake for 20 minutes. Remove the foil and beans, prick the tart all over with the tines of a fork, and bake again for 20-25 minutes more, or until lightly browned. Allow to cool to room temperature.

NOTES : This is the shell recipe for the LIME CURD TART. The first time I made this recipe, I over browned the shell. Everyone loved it, but I think the shell is better just lightly browned.

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