Tag Archives: Tequila

Guest Foodie: Jake Van Ness & Tequila Bars

Every year for the Superbowl, Jake gets together with a bunch of friends to watch the game and share food. He prepared this recipe, and split it in half, one with Tequila and one without. Both came out tasting great! He knew about this recipe by Guy Fieri on The Food Network and definitely scored a touchdown with this tasty dessert!

Guest Foodie: Jake Van Ness & Tequila Bars

Tequila Bars
Recipe courtesy Guy Fieri for Food Network Magazine
Yield: 16 bars

Ingredients
1 12-ounce box vanilla wafers
1/2 cup pine nuts
3/4 cup unsalted butter (1 1/2 sticks), melted
1/3 cup tequila
1/2 cup fresh lime juice
5 large egg yolks, plus 2 egg whites
1 14-ounce can sweetened condensed milk
1 tablespoon sugar
Agave nectar or honey, for drizzling (optional)

Directions

  1. Preheat the oven to 350º.
  2. Pulse the wafers and pine nuts in a food processor until well ground up.
  3. Add the butter and blend until evenly mixed.
  4. Set aside 1/4 cup of crumbs; press the rest evenly into a 9-by-13 baking pan.
  5. Bake until golden brown, 15 to 18 minutes. Cool.
  6. In a medium bowl, thoroughly whisk together the tequila, lime juice, egg yolks and condensed milk.
  7. In another medium bowl, beat the egg whites and sugar with an electric mixer until they hold soft peaks.
  8. Gently fold the egg whites into the tequila mixture.
  9. Spread the filling evenly over the crust and bake for 25 minutes; cool.
  10. Sprinkle the reserved crumbs on top.
  11. Chill in the fridge for 2 hours or overnight before cutting.
  12. Drizzle with agave nectar, if desired.

Guest Foodie: Jake Van Ness & Tequila Bars

Guest Foodie: Jake Van Ness & Tequila Bars

Guest Foodie: Jake Van Ness & Tequila Bars

Guest Foodie: Jake Van Ness & Tequila Bars

Guest Foodie: Jake Van Ness & Tequila Bars

Guest Foodie: Jake Van Ness & Tequila Bars

Guest Foodie: Jake Van Ness & Tequila Bars

Guest Foodie: Jake Van Ness & Tequila Bars

Guest Foodie: Jake Van Ness & Tequila Bars

Guest Foodie: Jake Van Ness & Tequila Bars

Guest Foodie: Jake Van Ness & Tequila Bars

Guest Foodie: Jake Van Ness & Tequila Bars

Guest Foodie: Jake Van Ness & Tequila Bars

Guest Foodie: Jake Van Ness & Tequila Bars

Guest Foodie: Jake Van Ness & Tequila Bars

Guest Foodie: Jake Van Ness & Tequila Bars

Guest Foodie: Jake Van Ness & Tequila Bars

Guest Foodie: Jake Van Ness & Tequila Bars

Guest Foodie: Jake Van Ness & Tequila Bars

Guest Foodie: Jake Van Ness & Tequila Bars

Guest Foodie: Jake Van Ness & Tequila Bars

Guest Foodie: Jake Van Ness & Tequila Bars

Guest Foodie: Jake Van Ness & Tequila Bars

Guest Foodie: Jake Van Ness & Tequila Bars

Tequila Cookies

I made these cookies last year and loved the way they turned out. I adapted this recipe when I made it the first time, and I’ll tell you why. The original recipe calls for sea salt, but I didn’t have any, so I used granulated sugar for the coating. Also, I thought the tequila called in the original recipe was too little so I doubled it. These are the perfect to give as a gift. You can make the cookie dough in advanced and just bake them the next day. Give them a try!

Tequila Cookies

Tequila Cookies
Adapted from Dorie Greenspan’s Sablés au Citron
Makes about 50 cookies

Ingredients:
2 sticks unsalted butter, at room temperature
2/3 cup confectioners’ sugar, sifted
2 large egg yolks, at room temperature
Pinch of salt
4 teaspoons tequila
Grated zest of 2 limes
Grate zest of half an orange
2 cups all-purpose flour
Granulated sugar for coating

Directions:

  1. Put the butter in the bowl of a mixer fitted with the paddle attachment and beat at medium speed until it is smooth. Add the sifted confectioners’ sugar and beat again until the mixture is smooth and silky.
  2. Beat in 1 of the egg yolks, followed by the salt, tequila, grated lime and orange zest. Reduce the mixer speed to low and add the flour, beating just until it disappears. It is better to under beat than over beat at this point; if the flour isn’t fully incorporated, that’s ok– just blend in whatever remaining flour needs blending with a rubber spatula.
  3. Turn the dough out onto a counter, gather it into a ball, and divide it in half.
  4. Wrap each piece of dough in plastic wrap and refrigerate for about 30 minutes.
  5. Working on a smooth surface, form each piece of dough into a log that is about 1 to 1 1/4 inches (2.5 to 3.2 cm) thick. Get the thickness right, and the length you end up with will be fine. Wrap the logs in plastic and chill for 2 hours. (The dough can be wrapped airtight and kept refrigerated for up to 3 days or stored in the freezer for up to 1 month.)
  6. Position the racks to divide the oven into thirds and preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper.
  7. While the oven is preheating, work on the sugar coating: Whisk the remaining egg yolk in a small bowl until it is smooth and liquid enough to use as a glaze.
  8. Spread the coating sugar on a piece of wax paper. Remove the logs of dough from the refrigerator, unwrap them, and brush them lightly with a little egg yolk. Roll the logs in the sugar, pressing the sugar gently to get it to stick if necessary, then, using a sharp slender knife, slice each log into cookies about 1/4 inch (7 mm) thick.
  9. Place the cookies on the lined baking sheets, leaving about 1/2 inch (1.5 cm) space between them.
  10. Bake the cookies for 12 to 14 minutes, or until they are set but not browned. (It’s fine if the yolk-brushed edges brown a smidgen.) Transfer the cookies to cooling racks to cool to room temperature.

Notes:

  • To get the sugar to stick better, I moved the log over to a piece of plastic wrap, and in the sort of technique you’d see a sushi chef use to shape a roll, use the plastic to press the sugar in by wrapping it tightly. You can make the cookies thicker if you’d like; just bake them longer.)
  • Keeping: Packed airtight, the cookies will keep for about 5 days at room temperature. Because the sugar coating will melt, these cookies are not suitable for freezing.

Tequila Cookies

Tequila Cookies