Coconut Margarita

Coconut Margarita

1 cup ice

1 teaspoon cream of coconut, such as Coco Lopez

2 ounces pineapple juice

1 ounce tequila

2 ounces sweet and sour mix

1/2 ounce orange-flavored liqueur, such as Triple Sec

1 teaspoon shaved, toasted coconut, for rim

Place ice in a blender and add remaining ingredients except toasted

coconut. Blend for 8 seconds. To make the drink thicker, add more ice

and blend.

Dip wet rim of a large margarita glass in toasted coconut. Pour

blended mixture in the glass.

Makes 1 drink.

Rosemary Almonds

Rosemary Almonds

Source: Party Appetizers: Small Bites, Big Flavors by Tori Ritchie

 

I love sneaking Worcestershire sauce into my recipes. It's one of

those ingredients that makes people ask, 'What's in this that tastes

so good? They'll say it about these nuts, if they can stop eating

them long enough to talk.

 

1 tablespoon butter

1 clove garlic, minced or pressed

1 tablespoon minced fresh rosemary leaves

1 1/2 cups (6 ounces) whole unsalted almonds

Salt

2 teaspoons Worcestershire sauce

 

Preheat the oven to 350 degrees F.

 

Melt the butter in a large nonstick skillet over medium-high heat.

Add the garlic and rosemary and stir a few seconds until fragrant.

Add the almonds and salt to taste (be generous) and stir about 1

minute or until the almonds are well coated with butter and spices.

Pour in the Worcestershire sauce, shake the pan vigorously, then stir

the almonds until glossy, about 1 minute.

 

Pour the nuts onto a baking sheet with 5ides and place it in the

oven; bake until the nuts are toasted and fragrant about 8 minutes.

Let them cool before serving. (Nuts can be stored in an airtight

container for up to 2 days.)

 

Makes 1 1/2 cups (12 servings)