LCBO Food & Drink Summer 2021

JELL-OH!

Margaritawedges

Few can resist the appeal of the Margarita— or Jell-O, for that matter. This recipe marries the best qualities of both, and the results are deliciously kitschy bites! Lime peel cups are best made the day they’re being served. The peel will discolour if made ahead, but you may not mind. And, if you’re not up for removing the pulp from the limes, you can easily pour the mixture into small paper cups and unmould before serving. The colour of these is up to you; feel free to experiment with green food colouring, or go without. 6 limes 2 oz tequila ⁄ oz orange liqueur 1 packet or 1 tbsp (15 mL) powdered gelatin ⁄ cup (80 mL) agave syrup Green food colouring, preferably gel (optional) Pinch Maldon or kosher salt

4 Pour and divide among prepared lime cups. The recipe may yield a little extra, depending on the size of your lime cups. Be sure to fill lime cups to their tops. If you have any re- maining, pour into small paper cups. Refriger- ate until firm, 2 to 3 hours. 5 Just before serving, slice into wedges. Serve each wedge with a tiny sprinkle of salt.

1 Cut limes in half crosswise. Squeeze juice from each into a measuring jug or bowl, re- serving lime rinds. Using a grapefruit spoon, carve out pulp and pith from reserved rinds. It’s easiest if you can slip a grapefruit spoon right into where segments and pith meet so you can peel away centre. When most of pulp is removed, cut stem in centre, then use spoon to peel, grip and remove membrane if still remaining. Stand halves, cut side up, in cups of a muffin tin. Set aside. 2 Strain lime juice and pour 3 tbsp (45 mL) into a large measuring jug. Stir in tequila and orange liqueur. Sprinkle with gelatin. Stir to mix. Let stand for about 5 minutes. 3 Pour ⁄ cup (125 mL) water into a small saucepan. Bring to a boil. Stir in agave. Re- duce heat to medium. Stir just until incorpo- rated, about 1 minute. Slowly pour and stir hot agave mixture into gelatin mixture. Whisk in food colouring, if using.

Makes 24 to 36 wedges

SERVE ALONGSIDE GUACAMOLE, SALSA AND TORTILLA CHIPS, OR SERVE ON TACO NIGHT AS DESSERT.

132

SUMMER 2021 FOOD & DRINK