#kitchn

Frozen Italian Ice Margaritas !

INGREDIENTS:

3 (6-ounce) strawberry Italian ice cups

1/2 cup blanco tequila

Small fresh mint sprigs, for serving (optional)

INSTRUCTIONS:

Run 3 (6-ounce) strawberry Italian ice cups under hot water for 10 seconds to thaw slightly and make them easy to unmold. Remove the tops and empty the Italian ice into a blender. Pour in 1/2 cup blanco tequila.

Blend on high speed until smooth, stopping to shake or push down any unblended blocks of Italian ice as needed, about 20 seconds in a high-speed blender or about 1 minute in a regular blender. Divide between 2 glasses. Garnish each with a sprig of fresh mint, if desired.

Courtesy: Kitchn / Sheela Prakash

Credit: Photo: Tara Donne | Food Stylist: Cyd McDowell

White Pound Cake

YIELD: Serves 8 to 10, Makes 1 (10-inch) tube pan

Ingredients

1/2 pound butter

2 1/3 cups superfine sugar

3 cups sifted flour

1/2 cup milk

1/4 teaspoon salt

2 teaspoons almond extract

2/3 cup (about 4 to 5) egg whites

Instructions

Place the butter in a mixing bowl and work it with a wooden spoon until it becomes shiny, about 5 minutes. Add in the sugar and blend until the mixture becomes light and the sugar granules almost disappear. After the mixture becomes well blended, begin to stir clockwise in a circular motion. Add a little of the flour and some of the milk, stirring well after each addition until both are used up, beginning and ending with flour. Add salt and almond extract.

Beat the egg whites until they form soft peaks but are not dry. Fold into the batter, then spoon the batter into the tube pan. Set into a preheated 300°F oven. Place on the middle shelf and back at 300°F for 40 minutes, then turn up to 325°F for 15 minutes more. Remove from oven and run a knife around the sides of the pan. Turn out upon a wire rack, then turn cake face up. Leave to cool. After 15 minutes of cooling, cover to prevent drying out.

RECIPE NOTES

Storage: When cold, store in a clean, dry tin.

This is from The Kitchn. It’s a very easy appetizer and is delicious. 

Ingredients

15 ounces (about 2 cups) whole milk ricotta 1 large lemon, zested and juiced 2 large cloves garlic, minced 1 ounce fresh chives, minced (about 1/2 cup) 1/2 teaspoon salt Freshly ground black pepper Extra-virgin olive oil Small crackers or slices of baguette, to serve

Method

Heat the oven to 375°F. Lightly grease a 1/2- to 1-quart gratin dish or baking pan.

Mix the ricotta, lemon juice and zest, garlic, chives, and salt, and a generous quantity of fresh black pepper. Spread in the baking dish and drizzle with olive oil. (At this point you can cover and refrigerate the ricotta overnight, if desired.)

Bake for 15 to 20 minutes or until hot. Drizzle again with olive oil. Serve immediately with crackers for dipping.

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