Tag Archives: juicing

citrus salt-rimmed tangerine margaritas

Lies, I’ll tell you! I’m looking outside my studio window at the peacefully falling snow. We were bracing ourselves here in Denver for well over a foot of snow, and all we received was a scant eight inches. I was actually looking forward to a serious dumping of the stuff. I want to be snowed in, denied from even getting into my car. I want a work-free day, complete with movies, cozy blankets, lots of baking, and no obligations. I suppose I still need the electricity and the water to work, so nothing too drastic.

I always associate ice-cold, salt-rimmed margaritas with balmy, summer days, but all of my citrus surplus has pushed my creativity to serious lengths. Over the past couple of weeks, I’ve made orange marmalade, blood orange and bourbon cocktails, and even some Campari-spiked orange sherbet, so tangerine margaritas were only a natural progression.

citrus salt-rimmed tangerine margaritas | holly & flora

You know how you just want to pour yourself a cocktail, shut out all of the busyness, and enjoy the peace around you? That is how I am feeling morning, except I can’t enjoy a wintry cocktail {or any  kind of cocktail, for that matter}. I am working this evening, and there are well over 500 reservations on the books; that’s about three times our normal count for a Sunday. So, I’ll be heavily hitting the coffee, instead. Sigh.

You see, each February, almost all of Denver’s restaurants host “Restaurant Week.” For the guests, it is a wonderful opportunity to enjoy the cuisine of their favorite dining spots or restaurants they’ve always wanted to visit, at an incredibly discounted price. For the employees of the restaurants, however, the hours are longer, the workload is heavier, the tickets are decreased by about half the normal price, and the guest-count more than triples. It is exhausting.

So, instead of having one of these right now, I’ll most likely make one for myself later on this evening. And it will be delicious.

citrus salt-rimmed tangerine margaritas | holly & flora citrus salt-rimmed tangerine margaritas | holly & flora citrus salt-rimmed tangerine margaritas | holly & flora

I absolutely love classic margaritas. Who doesn’t? They are the perfect balance of sweet, sour, salty, and citrus. I also love creating twists on the original recipe and mixing mine with different fruit juices and various liqueurs. This past week, I bought a large bag of organic tangerines, juiced them, and made the most refreshing citrus margaritas.

For a unique garnish, I made citrus salt for the rims of the cocktail glasses. I crushed up some navel oranges I had dehydrated several weeks ago and added some sea salt to the mix. I was super pleased with the results, and I plan doing the same thing with dehydrated limes and lemons. The best part about this added special touch is that it is so simple to make. You just need a few hours to dry the fruit.


how to make citrus salt


  1. Slice the oranges about 1/4 of an inch thick and remove their seeds.
  2. Arrange slices on the trays of a food dehydrator and set the temperature to 115 degrees Fahrenheit.
  3. Allow the slices to dehydrate for 6-12 hours or until crisp and brittle.
  4. Store them in an airtight container, away from direct sunlight, until you’re ready to use them.
  5. For the citrus salt, coarsely grind the centers of the oranges, removing the tough rims. I used my Le Creuset mortar and pestle, one of my favorite and most-used kitchen splurges, but you could also pulse in a food processor. I saved the tough rims for a future salt scrub project!
  6. Add an equal amount of sea salt, or a little less, depending upon your taste.
  7. Store the citrus salt in an airtight container.

citrus salt-rimmed tangerine margaritas | holly & flora citrus salt-rimmed tangerine margaritas | holly & floracitrus salt-rimmed tangerine margaritas | holly & flora


citrus salt-rimmed tangerine margaritas


  1. Juice the tangerines and lime{s}. Don’t settle for the bland, bottled, pasteurized stuff.
  2. Sprinkle the citrus salt on a plate. Run a  lime wedge along the rim of the cocktail glass and carefully press the edge of the glass into the citrus salt.
  3. Carefully fill the cocktail glass with fresh ice.
  4. Fill a cocktail mixing glass with ice and add the tequila, blood orange liqueur, the juices, and, optionally, the agave nectar.
  5. Shake the mixture well, strain, and pour into the prepared glass.
  6. Garnish with a lime {or tangerine} wedge or wheel.
  • Always choose organic citrus and thoroughly scrub the exteriors, even if you are simply juicing the fruit. Again, take the time and “effort” to juice fresh fruit. The flavor is incomparable.
  • The Solerno Blood Orange Liqueur tastes delicious and gives this cocktail great balance; however, if you are unable to find this, feel free to substitute another orange liqueur.

citrus salt-rimmed tangerine margaritas | holly & flora citrus salt-rimmed tangerine margaritas | holly & flora citrus salt-rimmed tangerine margaritas | holly & flora citrus salt-rimmed tangerine margaritas | holly & flora

Did you know that today is actually National Margarita Day? Well, go out and get some tangerines and limes and do some celebrating! 😉 It’s a great excuse to rebel against the chilly, snowy weather 0r celebrate the warm, sunny weather you are experiencing. And if you need any further inspiration, check out this beautiful blood orange margarita at Design Love Fest, this Meyer lemon margarita by White on Rice Couple, or this gorgeous French Kiss margarita over at Bakers Royale.

Cheers to us all enjoying a happy Sunday and to my surviving the night. Steve just came back from running errands {thank you!} and said the roads were terrible. Luckily, we live less than five minutes from work, so our commute will be painful but quick. I’m already anticipating coming home to a cozy house and settling in with a movie tonight. And maybe a margarita.

XO,

Jayme

citrus salt-rimmed tangerine margaritas | holly & flora citrus salt-rimmed tangerine margaritas | holly & floracitrus salt-rimmed tangerine margaritas | holly & flora

two bowls of sherbet on a cutting board

blood orange + campari sherbet {vegan}

I’ve been in a seasonal slump lately. It’s definitely a product of the cold weather and shorter days. I’m doing all the usual advice, like getting up earlier, going outside for some Vitamin D, lighting candles at night, and listening to cheery music. I’ve also been filling up my kitchen with bowls of lemons, oranges, and limes. I will say that their pungent aromas and punchy colors do pick me up quite a bit. The fact that citrus season falls in mid-winter is kind of like a love letter from nature, letting me know that longer days, warmer weather, and summer are on their way.

My citrus obsession has led to a lot of fun experimenting with different recipes and means of preserving these prime winter fruits. I’ve dabbled with lemon curd, preserved  lemons, and a few versions of citrus salads. I even managed to make a tangy orange marmalade, despite the fact that I let the preserving pot boil over. Cleanup was not fun. Not too proud about that moment. And then I came across a recipe for orange sherbet, via the Brown-Eyed Baker.

Right then, I knew exactly what I was going to do with my last basketful of blood oranges.

And if I accidentally type the word, sherbert, instead of sherbet, please don’t scold. Does anyone else feel the need to add the “r” to the word? I don’t know if it is a southern thing or just an accidental pronunciation that caught on, but I still slip up and add the “r.” I suppose worse things could happen, right?

overhead view of blood orange sherbet with orange slices blood orange sherbet with orange slicesNo, I am not 100% vegan, yet. I do, however, consume copious amount of veggies and eschew products that promote animal cruelty. I have slowly been reducing the amount of dairy in my recipes and meals. Giving up cheese has proven to be a futile effort, since the likes of Manchego, the Drunken Goat, and anything Haystack Mountain permanently reside in my refrigerator. It is always tougher to avoid your favorite foods, if your housemate isn’t on board with you. I blame Steve.

Dirty confession? I have wound up on the floor of my kitchen, at some ungodly hour of the night, either shoveling cheese and crackers into my mouth or cutting to the chase and eating a slab of the stuff, like you would a chocolate bar. It’s my vice, my current addiction. It will be the last animal product to go, if/when I do commit to the vegan lifestyle.

Vegan or not, I swear you’ll go crazy for this sherbet. It has just the right about of creamy texture, fruity sweetness, and tart-y punch. The best part about this recipe? You don’t even need an ice cream maker. David Lebovitz told me so.

close-up of spoonful of sherbet overhead view of sherbet and flowered towel


blood orange + campari sherbet {vegan}


  • 1 tablespoon blood orange zest
  • 1 cup cane sugar
  • 1 teaspoon sea salt
  • 2 cups blood orange juice {about 5 oranges}
  • 3 tablespoons lemon juice
  • 1 teaspoon vanilla
  • 2 teaspoons Campari
  • 2/3 cup coconut cream {see notes}
  1. Wash and zest your blood oranges, until you have a firmly packed tablespoon of zest. I used my new Microplane zester that my mom sent me. It is amazing.
  2. In a food processor, combine zest with sugar and salt. Pulse until the zest is well-distributed and mixture is slightly damp.
  3. In a juicer, juice five or six oranges, until you have 2 cups of liquid. If you don’t have a juicer, you can peel and purée the oranges in a blender and run them through a sieve, if you’d like.
  4. Add the blood orange juice, lemon juice {I used a hand-squeezer for this small amount}, vanilla extract, and Campari to the sugar mix. Process for about a minute or until the sugar is completely dissolved.
  5. In a blender, whip the coconut cream until light and airy. How do you make the coconut cream? This is the best tutorial I’ve found.
  6. Add the coconut cream to the mixture and pulse until incorporated. See bullet below on how to obtain coconut milk needed for the coconut cream.
  7. Pour mixture into a deep baking dish or a large plastic container. I used a Tupperware-like rectangular pan, and it worked out perfectly. Place this in the freezer and set the timer for 45 minutes.
  8. Take the pan out of the freezer and stir or whisk the mixture vigorously or use a stick blender, breaking up any clumps. Place it back in the freezer. Repeat this step every 30 minutes, until the sherbet is frozen. The sherbet will be ready within 3 hours.
  • Freeze it right. Okay. Want to know what I did? Yes, this recipe incorporates David Lebovitz’s suggestions, but I actually didn’t stir the sherbet, after I placed it in the freezer. I wanted to see if it was even necessary. I have found that the texture is improved, when you whisk or blend the sherbet every 3o minutes; however, if this seems a little much for you, feel free to skip it. It still makes a great sherbet anyway!
  • Buy only organic. Always use organic citrus fruits, especially when incorporating zests.
  • Keep the zest! I apply a great tip from Local Kitchen on zesting. Anytime you have to juice or squeeze citrus, always zest your fruit before cutting it. Use any leftover zest and combine it with sea salt to make citrus-infused salts for seasoning. Here is the recipe.
  • Find the right coconut milk. Look for the cans of unprocessed and unsweetened coconut milk. Place a can in the refrigerator overnight, making sure to not disturb it. The next day, invert the can and open the top. The coconut cream will have separated from the water, and you can spoon it straight from the can! The Kitchn has a great breakdown of differences among canned coconut milk, coconut cream, boxed coconut milk, and coconut water.

close-up of sherbet two bowls of sherbet two bowls of blood orange sherbet with thyme sprigone bowl of blood orange sherbet with flowered towel

I have been researching wines for an upcoming series at the Kitchn on dessert wines, so I had a bottle of Moscato already open in the fridge. What a coincidence! It just so happens that sorbet and sherbet pair perfectly with this sweet, bubbly, low alcohol wine. And it’s absolutely perfect for brunch, since the alcohol sits comfortably around 8%. Steve and I have a tradition of starting a vacation off {a day off?} with a bottle of Moscato d’Asti, usually Michele Chiarlo’s “Nivole”. So, every time I open a bottle of this peachy nectar, I am reminded of vacations and taking it easy.

{Big thanks to my helpful wine colleagues, Sam Folsom, Bridget Witzell, and Steve Mason, for always keeping me in the loop, suggesting Mondavi, and keeping me stocked up!}

robert mondavi moscato d'oro


Robert Mondavi, Moscato d’Oro, Napa Valley, 2013


  • On the eyes  –  This lightly sparkling wine is a pale, golden straw color.
  • On the nose  –  You’ll immediately notice bright floral notes, with aromas of ripe peaches, and orange blossom. This wine will transport you to summer in an instant.
  • On the palate  –  It showcases notes of honeyed peach, lychee, and a serious mouthful of orange blossom. The acidity is medium in intensity and provides a refreshing contrast to the sweet style of this wine. Its gentle bubbles also pair well with the sweetness of the Moscato di Canelli grape.
  • On the table  –  I’d pair it with this blood orange sherbet, of course! The Moscato d’Oro would also go perfectly alongside a citrus semifreddo, a fruit tart topped with lemon curd, lemon meringue pie, a lemon olive oil cake, or a bowl of summer berries.
  • On the shelf  –  This bottle sits around $25 for a 375 mL {half-bottle} size.
  • On the ears  –  Of course, I paired it with some music. This album has been out since 2013, but I have recently gotten into it. And by “into it”, I mean playing the album on repeat a few times through. The Stroke’s Comedown Machine has gotten me out of a winter funk on a couple of occasions this year. I would definitely say the personality of this wine and dessert exemplifies the track, “One Way Trigger.”

If you are ever out in Napa Valley, visiting the Robert Mondavi Winery is an absolute must. It is a rite of passage for any wine lover. Mr. Mondavi revolutionized the wine industry in California and brought Napa Valley to worldwide acclaim. Plus, the facilities and property are just plain gorgeous. The barrel room is one of the most pristine examples I’ve seen. And the winery is more than happy to schedule a tasting and tour.

blood orange sherbet with moscato

For a decadent and easy treat, pour moscato over the blood orange sherbet.

I have to share some of the gems I’ve found from the internets on preserving and preparing blood oranges. At least pinning these recipes and dreaming about them has brightened up my week:

empty bowl of sherbet with spoonsI’ll close with a few Instagrams from the past week. One of my New Year’s goals was to start seriously studying calligraphy and hand-lettering. My foray into calligraphy has proven to be a challenging, yet incredibly fun, process with a very steep learning curve. Learning to ebb and flow with the pressure-release action of a calligrapher’s pen is not a task one perfects within a few months’ time. I have a great respect for letterers, who have mastered this graceful technique.

My original goal was to practice daily throughout the month of January, but I’ll continue to practice an hour a day, since I’ve basically established the habit. I am already seeing progress and have a better feel for the pen. I’ve also been dabbling with the medium of a digital pen to produce some fun hand-lettering pieces. The one below was prompted by a hand-lettering challenge, hosted by Miranti, of the blog and company, Pen and Peplum. Her work rocks, and her once-a-week challenge keeps me focused on my practicing.

What resolutions or intentions have been sticking for you?

Have you used the no-ice-cream-machine method for making sorbet, ice cream, or sherbet?

Do you have a recommendation for a machine?

And please send me a link to whatever citrus projects and recipes that have been inspiring you. As if I needed another excuse to go out and buy a bag of citrus!

Cheers!

Jayme

hand-lettered winter words

cucumber + melon + white grape sangria

Doesn’t summer seem to be just flying by? Even though fall is soon approaching, I am not giving up this season without a fight. Right about now is when farmers’ markets and gardens start to really pump out the produce, so I am trying my best to capitalize on the season’s freshest fruits and vegetables. At the moment, most of the tomatoes in my garden are plump and green, but give them a few more hot, toasty days, and I will be making and canning tomato sauce on a weekly basis.

I have definitely been enjoying my fair share of rosé and white wine this summer, but sometimes I simply want to sip on something different. Enter the classic, refreshing wine cocktail, sangria. Most traditional sangria recipes call for wine, an additional spirit or two, maybe a little citrus juice, and a bunch of fresh fruit tossed in for a colorful infusion. Ever since I got my new slow juicer, however, I have been experimenting with incorporating fresh juices in almost everything – even in my sangria. This particular sangria recipe is a unique, herbaceous, mash-up of cucumber, white grapes, and melon. It’s just about as garden-to-glass as it gets!

I love sangria, but so many times, the fruit gets mushy, as it infuses. I don’t even end up eating it because of the texture. By juicing the fruit in sangria, you get the freshest flavor without the unwanted consistency. I use a Hurom HG Elite Slow Juicer. It’s one of those kitchen splurges that you won’t regret. What makes it so special? It is a heavy-duty, slow-masticating juicer that cold-presses every last drop of juice from foods, preserving the inherent nutritional integrity. And we all need a little healthy kick, once we add in the wine and booze, right!? I still add freshly cut fruit, but I toss it into the sangria, only when I am ready to serve it.

Wine is the base of sangria, so choose a wine that you wouldn’t mind sipping on by itself. You can make sangria with either red or white wine as a base. This particular recipe calls for a white wine base, and I chose Pinot Grigio, since its citrus and tropical notes pair well with the fresh cucumber and honeydew. Select a dry, un-oaked, style of white wine, with crisp acidity, like a Pinot Grigio, Albariño, or something different, like Vinho Verde.

I am also pretty choosy about the spirits that I use for my cocktails. There are plenty of flavored vodkas out there on the market, but there are only a few that I consider an option. Prairie Organic Cucumber Vodka is, most importantly, an organic option. It is made “with respect from seed to glass”, and the care and intention behind this product is evident – crisp, summer cucumber with a clean, light finish. This was a perfect addition to this sangria.


cucumber + melon + white grape sangria


  • 1 bottle of Pinot Grigio
  • 4 ounces Prairie Organic Cucumber Vodka
  • 2 ounces St. Germain Elderflower Liqueur
  • 6 ounces white grape juice {about a half-pound of grapes}
  • 6 ounces honeydew or Galia melon juice {a little less than half a melon}
  • 2 ounces lemon juice
  • soda water
  • cucumber + mint ice cubes {see recipe below}
  • mint leaves, frozen grapes, or cucumber slices for garnish

Give yourself a day ahead to make and freeze your fruit cubes. You can juice the fruits and vegetables in advance, as well. That way, the juice has time to chill in the fridge.

  1. Juice the melon, cucumber, and lemon, following your juicer’s manufacturer’s directions.
  2. Combine the juices and add the Pinot Grigio, cucumber vodka, and elderflower liqueur, mixing well.
  3. Refrigerate until ready to serve.
  4. Pour into glasses, garnished with cucumber + mint ice cubes.
  5. Top with a splash of soda water and garnish with a sprig of fresh mint, frozen grapes, or cucumber slices.
  6. Sit on your back porch, patio, or park and enjoy!

cubes


cucumber + mint ice cubes


  • 1 large cucumber
  • 1/4 cup mint leaves
  • 8 ounces filtered water
  1. Juice the cucumber and the mint leaves, skimming any foam off the top of the juiced mixture. This yields about 8 ounces.
  2. Combine 8 ounces filtered water with the cucumber and mint juice.
  3. Pour into ice cube trays and freeze until solid.
  4. Add the cucumber + mint cubes to your sangria {these cubes are pretty intense, so toss in a couple per glass, and fill the rest of the glass with some plain ice cubes}. The cucumber flavor will slowly infuse the sangria, as the cubes melt.

This recipe yields one ice cube tray’s worth of liquid, so plan accordingly.

What if you don’t own a juicer? Don’t fret. You can still create a fresh juice sangria, using a blender. I used my Vitamix for years before owning a juicer and simply strained my blended fruits and veggies through a chinois or sieve for clarity. Williams-Sonoma has a wide spectrum of styles to choose from – cold-press juicers like mine and whole food juicers, along with the high-speed variety.

Cheers to stretching out these last days of summer! I refuse to even think about pumpkins, ghosts, or turkeys, even though the decorations are already up in the stores. I must admit that I did cave and buy a pumpkin candle at Pier One the other afternoon. I couldn’t resist. I’ll just save it for later. And let me know if you have a great recipe for sangria, or if you decide to make this particular green version!

XO and happy summering!

jalapeño-infused blood orange margaritas + savoring the goodness of winter

Although it has been nearly three weeks since my last post, believe it or not, blood oranges are still showing up at my grocery in vibrant form.  Aside from recently attempting blood orange marmalade for the first time, making blood orange vinaigrette for a winter salad, and enjoying a few Sunday blood orange mimosas, I have also been dreaming up renditions of blood orange margaritas.  They’ve kept me quite busy on my evenings off and have quenched the thirsts of a couple of friends, who have stopped by.  The conversations lingered, and the juicing continued long after the first sip.

Margaritas are a rather simple cocktail to craft.   Traditionally, the classic recipe calls for 2 ounces Tequila, .75 ounces Cointreau, .75 ounces lime juice, with the option to add simple syrup for additional sweetness or balance.  This is a great place to start.  You can always add different citrus juices, change up the style of Tequila, or even infuse the simple syrup or the Tequila for some interesting iterations.  I had some jalapeño peppers from last season’s garden waiting for me in the freezer, so I placed one of them, sliced and unseeded,  in a jar, and filled it up with a cup of silver Tequila.  I let it sit and mingle over night in the refrigerator.  By morning, it was a beast of a spicy spirit, perfect for pairing with tart blood oranges and fresh limes.  Seeding the jalapeño is probably a good idea, for those who are rather faint at heart.  I tend to walk on the wild side.

Jalapeño-Infused Blood Orange Margaritas

  • 2 ounces jalapeño-infused Tequila {I use a silver or blanco Tequila for a clean taste}
  • 1/2 ounce orange liqueur {Leopold Bros. makes an excellent example, #coloradorepresent!}
  • juice of one lime
  • juice of one large blood orange
  • agave nectar, to taste {you may need more, if your Tequila is super spicy}

Build the ingredients in a shaker tin, filled with ice, and shake it like crazy to integrate.  Pour the liquid, along with the ice into a salt-rimmed highball and grace it with a slice of lime or blood orange round.  I love the balance of spicy, sweet, citrus in this particular margarita.

Closing with some photos and Instagrams from the past couple of weeks.  Denver never leaves you bored, as far as weather patterns go.  After a few snow-filled days, balmy afternoons hovering around the upper 60s returned, thankfully.  I took full advantage of them and visited one of my favorite local parks, Castlewood Canyon State Park.

The south trail of Castlewood Canyon is an excellent cardio session first thing in the morning, with a nearly vertical rocky stairway. The park covers 12 miles of trails.

The lower trail that follows the creek, boasting views of waterfalls and fallen rocks. I’d wait until mud season is over before braving the snow-covered shadowy trail along the creek. Cleaning my car from all of the acquired mud on my shoes was a lot of fun.

Another impromptu blood orange cocktail, made with Prosecco, thyme simple syrup, Solerno blood orange liqueur, and Campari.

The first pops of green in our garden about a week ago! Crocuses have arrived.

Giant alliums have emerged, as well, signalling spring’s upcoming debut.

My wish came true this week, and I was able to taste a portion of the Egly-Ouriet Champagne portfolio, one of the best grower Champagnes around. I seriously thought about it the night before, and the next day, one of our representatives brought a bottle by. Talk about instant gratification!

They follow us, wherever we go…corks outside our house. The neighbors must think we have a serious problem.

Sweet Ash cat, sharing some tea and sleeping beside me, while I study up on Argentine Malbec.

Enjoy your weekend and make some margaritas the right way, with freshly squeezed juices and quality products.  You’ll thank me in the morning!  If you need further inspiration for what to do with your overabundance of blood oranges, look no further than here:

watermelon + basil + cucumber + gin cocktail

Summer may be slowly approaching a close, but all of the vegetables and herbs in my garden are ripening faster and faster.  I can barely catch up with all of the weeding, watering, pruning, harvesting, preserving, and, the most wonderful part, enjoying.  To create this refreshing, gin-based, end-of-summer treat, I used fresh watermelon, cucumber, and basil from the garden.

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