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Margaritas typically use lime as the main ingredient, but for this version, you can use frozen calamansi concentrate. In the Philippines, we are familiar with the calamansi as those small, round citrus fruit that have a piercing, sweet flavor. In this beverage, the frozen concentrate gives a tantalizing tropical flavor. This thirst-quenching beverage pairs well with any special meal. From the “How to Cook Philippine Desserts: Cakes and Snacks“ Cookbook by Elizabeth Ann Besa-Quirino. Serves 4.
Coarse salt, for the glass rim
4 to 5 cups ice cubes
¾ cup tequila
2/3 cup frozen calamansi concentrate (or freshly squeezed calamansi juice)
½ cup corn syrup
4 fresh calamansi slices (optional)
· Moisten the rims of 4 margarita glasses with cold water, then dip them in a bowl filled with coarse salt. Chill the glasses in the refrigerator for 20 to 30 minutes.
· Combine the ice cubes, tequila, calamansi concentrate and corn syrup in a blender. Pulse and blend for about 2 minutes until concoction is smooth.
· Pour the frozen cocktail immediately into the margarita glasses and garnish with fresh calamansi slices. Serve chilled.
About the cookbook:
How to Cook Philippine Desserts Cakes and Snacks by Elizabeth Ann Besa- Quirino
If you love a sweet ending to meals, then this cookbook “How to Cook Philippine Desserts, Cakes and Snacks” is for you. Elizabeth Ann Besa-Quirino, author, award-winning journalist and recipe developer of the popular blog, Asian In America, presents 30 all-time favorite Filipino desserts transformed from traditional heirloom recipes into modern treats in her American kitchen. Born and raised in the Philippines, Betty Ann, as she is fondly called, channeled her love for sweets in these heritage recipes from her family and friends when she moved to America. Drool over 30 mouthwatering full color dessert photos for every recipe. Indulge in this nearly 100-page cookbook of classic kakanins (rice cakes), cakes, cookies, pastries and a beverage. Available on Amazon in paperback or Amazon kindle format.
Elizabeth Ann Quirino, based in New Jersey is a journalist and author of the “How to Cook Philippine Desserts: Cakes and Snacks” Cookbook. She is a member of the International Association of Culinary Professionals and blogs about Filipino home cooking on her site AsianInAmericaMag.com.
More articles from Elizabeth Ann Quirino