Best margarita recipe bon appetit11/30/2023 ![]() When Houston’s debuted, I argued, it identified and then filled a void in the American dining scene. George simply liked the ring of it, not to mention the city’s pioneering reputation at the time as home to NASA and big oil, I told her. Texas-born founder George Biel, the brains and passion behind the group, began his career as a server at Steak and Ale. I quickly explained that Hillstone Restaurant Group started in 1977 with the opening of Houston’s in Nashville. Springform pan idea should help with this.As we made our way to the U-shaped bar at Hillstone-packed with Friday-night dates and the Brooklyn Lager–sipping suits from the Citicorp building above us-I tried to convince Christina that Hillstone was the non-chain chain. I have made this twice and like others, found it difficult to cut. It's not like I'm going to get another jar from the freezer, while if in pie-form I might just have another "little sliver." Perfect for just the two of us to have on hand in the freezer, and I love the portion control. I have made this three times now in 8 1-cup wide-mouth sealer jars. Help! My condensed milk curdled when I added it to the lime juice! I’d rate this five stars if it wasn’t such a nuisance to get out. I basically just lifted out the filling and then scraped out the crust as best as I could. This pie was delicious but please tell me how to get the slices out in one piece!!! The frozen crust was IMPOSSIBLE to get out of my glass Pyrex pie dish. To serve, I presented this as "margarita ice cream with crumble"! The flavour was amazing! So, I scooped all the filling out and froze it separately, then broke the crust into little chunks and put it in the fridge. And the filling started melting within minutes of coming out of the freezer, so it was impossible to get a good slice out. I also had issues with the crust freezing solid. Can't imagine it affecting the texture that much since it's a no-bake situation. I opted to whip more air into it with a whisk and that seemed to solve the problem.in the freezer now. My whipped cream cuddled a little when I added it to the lime mixture, as well. When using the grapefruit you still need a little lime and i added a little more sweetness to counter the bitterness of the grapefruit. ![]() I even switched up the lime for grapefruit to make a Paloma Pie. I've made this pie a few times and I have friends requesting it now. This pie was so delicious that I'm making it again just one week later! Oh, and I made it in a springform pan as another reviewer suggested, and I had no problem at all slicing and serving it. My sister-in-law is gluten-free and dairy-free and I have been able to successfully make this pie with coconut milk and sweetened condensed coconut milk which I found at whole foods and gluten-free graham cracker and it is a really faithful facsimile. ![]() I received this pie as a gift for my birthday in 2020 and I have made it twice since then. Great pie.I added a little more tequila □ and did a raspberry swirl in too.beautiful (2) I topped up the cream to a full cup to add a slightly fluffier texture to the product and I also topped the desert with zest from 2 limes to counter the sweetness of the condensed milk. A couple of changes that I made were (1) adding an extra tablespoon of butter to the crust recipe which helped soften the crust enough to manage the slices. After reading the reviews which indicated how difficult it was to get a good slice out of a pie plate ? I used a springform pan with great success. This recipe has been such a huge hit even in conversation so I have given several copies of the recipe out to people who haven't even tried it themselves yet just so they don't have to wait until I make it again. This is a trick from the instructions of the no-bake jello cheesecakes and it worked perfectly for this recipe when I did it. After about 5-8 minutes you can cut & they should be much easier to remove. My trick for making the pie slices easier to remove is after the pie is removed from the freezer, soak the pie plate in a very shallow bath of warm water to loosen the crust slightly. I also like to add a bit more tequila and a bit of triple sec or grand marnier. that way it is a compliment rather than the whole dessert. Then cut it into squares and have it as a side for berries. When you are ready to serve, it is easy to lift out. Put parchment paper underneath with 2" left over on the sides. Experiment a bit and also try doing this in a square 9" baking. It has been extremely well received by friends and family. I used the zest of 2 limes and this helps cut down on the sweetness plus add more tartness to the desert. I added a full cup of cream and whipped it into the desert plus added a cup of 4% Greek yogurt folded in also.
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