Platinum Celebrations
Tequila Tasting Cocktail Party
By Jeanne Benedict
1 cup good-quality Tequila
1 cup fresh limejuice
1 1/2 cups olive oil
2 cloves garlic, minced
1/2 cup chopped fresh cilantro
1 teaspoon salt
1/2 teaspoon pepper
4 boneless, skinless, half chicken breasts, each cut into 6 nuggets
Soak bamboo skewers for 1 hour in water.
Whisk together tequila, limejuice, olive oil, garlic, cilantro, salt, and pepper. Thread 1 chicken nugget on to the tip of each bamboo skewer. Place skewers in a large baking pan. Pour tequila marinade over chicken on skewers. Cover and chill for 30 minutes. Note: marinating chicken in citrus for longer than 1 hour will cause chicken to break down and taste mealy.
Prepare your barbeque according to manufacturer’s instructions or heat a grill pan on your stove over medium-high. Grill skewers, until thoroughly cooked, about 8 minutes. Serve hot. Makes 24 skewers.
1 (15oz.) can black beans, drained, rinsed
2 tablespoons fresh limejuice
1/2 cup fresh cilantro leaves
1/2 teaspoon salt
1/2 cup olive oil
3 cups banana chips
Place garlic in a food processor and process until minced. Add beans, juice, cilantro, and salt and process into a puree. With processor running, slowly add olive oil in a steady stream through the feed tube. Process until mixture thickens, about 1 to 2 minutes. Spoon into airtight container and refrigerate until ready to use. Bring to room temperature before serving. Place banana chips in a bowl and serve with hummus. Makes about 1 cup.
1/2 teaspoon minced and seeded jalapeno pepper
3 green plantains, peeled and grated
1 clove garlic, finely minced
1/4 teaspoon salt
Vegetable oil
1 cup sour cream
To make Jalapeno Jelly: mix together apple jelly and minced jalapeno in a small bowl until thoroughly combined. Cover and refrigerate.
To make Plantain Pancakes: coarsely shred plantains using a hand grater. Combine plantains, garlic, and salt. With clean hands, take about 2 tablespoons of grated plantains and squeeze out excess liquid. Form plantains into pancakes.
Heat 2 tablespoons of oil in a large skillet over medium-high heat. Place pancakes into oil, and cook for about 2 minutes on each side, until golden brown. Remove from oil and set on a paper towels.
Top each warm pancake with 1 teaspoon sour cream and a dab of Jalapeno Jelly and serve immediately. Makes about 30.
1 cup finely shredded, cooked chicken
1/4 cup finely shredded, green cabbage
1/4 cup finely shredded carrot
2 tablespoons minced, fresh cilantro leaves
2 tablespoons orange juice
1/2 tablespoon sesame oil
2 teaspoons rice vinegar
2 teaspoons plum sauce
1/4 teaspoon salt
Preheat oven to 350 degrees.
To make wonton cups: spray cups of a mini muffin pan with non-stick cooking spray. Set wontons in muffin tin so wonton forms a cup. Bake cups at 350F (175C) for 10 minutes until crisp. Cool completely. Wonton cups may be made up to 2 days before serving if stored covered in plastic wrap at room temperature.
To make chicken filling: combine remaining ingredients in a bowl and mix until combined. Spoon 1 tablespoon filling into each cup and serve immediately. Makes about 24 wonton cups.
Note: If (3-inch diameter) wontons are not available, purchase egg roll skins and cut out 3-inch circles using a round cookie cutter.
1 cup cornmeal
1/4 teaspoon salt
Corn oil
1/4 cup crumbled goat cheese
Tomatillo Chutney (see recipe below)
Bring broth to a boil in a medium saucepan over medium heat. Slowly sprinkle cornmeal into broth while quickly whisking mixture. Continue whisking for 3 minutes smoothing out any lumps as mixture thickens. Replace whisk with wooden spoon and cook, stirring constantly until mixture thickens, about 1 minute. Spoon should stand in mixture and polenta will come away from sides of pan. Remove from heat and stir in salt. Transfer to a bowl and cool to touch.
Form 1/4-inch thick, silver dollar-size patties using 2 teaspoons of mixture for each. Heat 1 teaspoon oil in a large skillet over medium-high heat. Add as many patties as skillet will hold and cook until underside is lightly browned, about 2 – 3 minutes. Flip patties over with a spatula and cook until other side is lightly browned, about 2 - 3 minutes. Remove from skillet and transfer to paper towels to drain of excess oil. Continue with remaining cakes, adding oil to the pan as needed. Cover cakes with plastic wrap while you prepare Tomatillo Chutney.
Spoon 1 teaspoon of warm Tomatillo Chutney on cakes and top with 1/2 teaspoon crumbled goat cheese. Arrange on serving tray and serve warm. Store extra cakes covered in plastic wrap in the refrigerator for 2 days. Makes about 24 appetizers.
1 clove garlic, minced
1 teaspoon minced jalapeno chile pepper
1/2 cup chopped cilantro leaves
1/2 cup diced red onion
1/4 cup brown sugar
1/3 cup white wine vinegar
1/4 cup golden raisins
1/8 teaspoon salt
Rinse tomatillos under warm water to remove stickiness and pat dry. Finely dice tomatillos and place in a large saucepan. Add remaining ingredients and stir to combine. Cook, covered, over low heat for 30 minutes until ingredients are very tender. Store in an airtight container for up to 1 week. Bring to room temperature or heat before serving.
Makes about 1 1/2 cups.
The handcrafted quality of top-shelf Tequila can be as intricate a blend as that of fine wine, both with aromatic bouquets and unique flavor characteristics. Host a sophisticated Tequila Tasting Cocktail Party for Cinco de Mayo where you sip premium spirits and savor appetizers with a Mexican-Nuevo flair.
Tequila Types
Tequila is primarily produced in or near the town of Santiago de Tequila, located in the Mexican state, Jalisco. Blue agave plants, the main ingredient in Tequila, populate the landscape.
How Tequila Is Made
The heart of a blue agave, a large succulent plant with long spiny leaves, is removed. The agave must be 8 to 12-years-old when harvested, whereupon the heart weighs 75-198 lbs. The heart is stripped of its leaves and heated to remove the sap. The sap is fermented and distilled into Tequila.
Tequila falls into two categories – 100% agave or mixto. The “agave” classification requires that the Tequila contain 100% of the agave sugar, whereas “mixto” is a blend of 51% agave sugar and 49% other sugar in the final product. After the two initial designations, the four types of tequila are:
Blanco or Silver – Clear Tequila, with no aging process that has the authentic aroma and flavor of the agave plant. Blanco Tequila can be 100% agave or mixto.
Gold – Blanco Tequila, colored and flavored with ingredients like caramel, oak extract, or sugar syrup. Can be 100% agave, but is usually mixto.
Reposado - “Rested” Blanco Tequila, which has aged in wooden casks for a minimum of 2 months and a maximum of 1 year, a legal limit set by the Mexican government. Similar to wine, the type of wood cask, resins, and tannins help to distinguish its ultimate flavor.
Anejo - “Old” Blanco Tequila that has aged for 1 to 3 years in wooden casks with a maximum capacity of 600 liters, standards set by the Mexican government. Anejo Tequila typically ages in French oak casks, Bourbon barrels, or Cognac casks, which add to its complexity, deeper color, and smooth finish.
Setting Up Your Tequila Tasting
Conduct your Tequila Tasting similar to a wine tasting with these items set up on a table:
A Glass for Each Tequila Type:
For Blanco - A tall shot glass, known as a caballito, is classic
For Reposado – Try the Riedel Tequila glass (pictured), similar to a slender wine glass
For Anejo – A brandy snifter is ideal to fully appreciate the color and bouquet
- 3 types of 100% agave Tequila: Blanco, Reposado, and Anejo
- Glasses for each type of Tequila that will showcase it’s qualities
- Pitchers of water and a discard container, so guests can rinse their glasses and then pour the water into the container, or use it as a spittoon.
- Tasting notes for your Tequila and a description of the types of Tequila displayed on note cards to help guests detect the aromatic nuances and flavor characteristics with each sip.
For an innovative way to taste wine and spirits use the idea of “priming ingredients” as suggested in my article “A Sensuous Wine Tasting Party” for your Tequila Tasting.
Tasting the Tequila
1. Pour a small amount of Tequila into the glass.
2. Note the Tequila’s color by holding the glass up to the light.
3. Swirl the Tequila in the glass.
4. Inhale the aroma of the Tequila.
5. Sip the Tequila.
6. Read the tasting notes and discuss.
Make The Patron "Red Carpet" Signature Cocktail. Photo by Elise Bruccoliere.
Mexican-Nuevo Menu
Add to the ambience of this sophisticated soiree with a menu of contemporary Latin flavors. Offer a bar with traditional Tequila cocktail mixers, such as Margarita mix, lime wedges, and fresh citrus juices, for all to enjoy throughout the evening.
For more trendy ideas with Tequila, visit our Cocktail page. If you're passionate about wine, our Wine Tasting page will certainly inspire you to pour a glass!
Margarita Chicken Skewers
24 bamboo skewers1 cup good-quality Tequila
1 cup fresh limejuice
1 1/2 cups olive oil
2 cloves garlic, minced
1/2 cup chopped fresh cilantro
1 teaspoon salt
1/2 teaspoon pepper
4 boneless, skinless, half chicken breasts, each cut into 6 nuggets
Soak bamboo skewers for 1 hour in water.
Whisk together tequila, limejuice, olive oil, garlic, cilantro, salt, and pepper. Thread 1 chicken nugget on to the tip of each bamboo skewer. Place skewers in a large baking pan. Pour tequila marinade over chicken on skewers. Cover and chill for 30 minutes. Note: marinating chicken in citrus for longer than 1 hour will cause chicken to break down and taste mealy.
Prepare your barbeque according to manufacturer’s instructions or heat a grill pan on your stove over medium-high. Grill skewers, until thoroughly cooked, about 8 minutes. Serve hot. Makes 24 skewers.
Lime and Black Bean Hummus with Banana Chips
1 clove garlic1 (15oz.) can black beans, drained, rinsed
2 tablespoons fresh limejuice
1/2 cup fresh cilantro leaves
1/2 teaspoon salt
1/2 cup olive oil
3 cups banana chips
Place garlic in a food processor and process until minced. Add beans, juice, cilantro, and salt and process into a puree. With processor running, slowly add olive oil in a steady stream through the feed tube. Process until mixture thickens, about 1 to 2 minutes. Spoon into airtight container and refrigerate until ready to use. Bring to room temperature before serving. Place banana chips in a bowl and serve with hummus. Makes about 1 cup.
Plantain Pancakes with Sour Cream and Jalapeno Jelly
1/2 cup apple jelly1/2 teaspoon minced and seeded jalapeno pepper
3 green plantains, peeled and grated
1 clove garlic, finely minced
1/4 teaspoon salt
Vegetable oil
1 cup sour cream
To make Jalapeno Jelly: mix together apple jelly and minced jalapeno in a small bowl until thoroughly combined. Cover and refrigerate.
To make Plantain Pancakes: coarsely shred plantains using a hand grater. Combine plantains, garlic, and salt. With clean hands, take about 2 tablespoons of grated plantains and squeeze out excess liquid. Form plantains into pancakes.
Heat 2 tablespoons of oil in a large skillet over medium-high heat. Place pancakes into oil, and cook for about 2 minutes on each side, until golden brown. Remove from oil and set on a paper towels.
Top each warm pancake with 1 teaspoon sour cream and a dab of Jalapeno Jelly and serve immediately. Makes about 30.
Asian Cilantro Bay Shrimp in Wonton Cups
24 wonton skins (3-inch diameter)1 cup finely shredded, cooked chicken
1/4 cup finely shredded, green cabbage
1/4 cup finely shredded carrot
2 tablespoons minced, fresh cilantro leaves
2 tablespoons orange juice
1/2 tablespoon sesame oil
2 teaspoons rice vinegar
2 teaspoons plum sauce
1/4 teaspoon salt
Preheat oven to 350 degrees.
To make wonton cups: spray cups of a mini muffin pan with non-stick cooking spray. Set wontons in muffin tin so wonton forms a cup. Bake cups at 350F (175C) for 10 minutes until crisp. Cool completely. Wonton cups may be made up to 2 days before serving if stored covered in plastic wrap at room temperature.
To make chicken filling: combine remaining ingredients in a bowl and mix until combined. Spoon 1 tablespoon filling into each cup and serve immediately. Makes about 24 wonton cups.
Note: If (3-inch diameter) wontons are not available, purchase egg roll skins and cut out 3-inch circles using a round cookie cutter.
Polenta Griddle Cakes with Goat Cheese and Tomatillo Chutney
2 cups chicken broth1 cup cornmeal
1/4 teaspoon salt
Corn oil
1/4 cup crumbled goat cheese
Tomatillo Chutney (see recipe below)
Bring broth to a boil in a medium saucepan over medium heat. Slowly sprinkle cornmeal into broth while quickly whisking mixture. Continue whisking for 3 minutes smoothing out any lumps as mixture thickens. Replace whisk with wooden spoon and cook, stirring constantly until mixture thickens, about 1 minute. Spoon should stand in mixture and polenta will come away from sides of pan. Remove from heat and stir in salt. Transfer to a bowl and cool to touch.
Form 1/4-inch thick, silver dollar-size patties using 2 teaspoons of mixture for each. Heat 1 teaspoon oil in a large skillet over medium-high heat. Add as many patties as skillet will hold and cook until underside is lightly browned, about 2 – 3 minutes. Flip patties over with a spatula and cook until other side is lightly browned, about 2 - 3 minutes. Remove from skillet and transfer to paper towels to drain of excess oil. Continue with remaining cakes, adding oil to the pan as needed. Cover cakes with plastic wrap while you prepare Tomatillo Chutney.
Spoon 1 teaspoon of warm Tomatillo Chutney on cakes and top with 1/2 teaspoon crumbled goat cheese. Arrange on serving tray and serve warm. Store extra cakes covered in plastic wrap in the refrigerator for 2 days. Makes about 24 appetizers.
Tomatillo Chutney
6 tomatillos (3/4 lb.), husks removed1 clove garlic, minced
1 teaspoon minced jalapeno chile pepper
1/2 cup chopped cilantro leaves
1/2 cup diced red onion
1/4 cup brown sugar
1/3 cup white wine vinegar
1/4 cup golden raisins
1/8 teaspoon salt
Rinse tomatillos under warm water to remove stickiness and pat dry. Finely dice tomatillos and place in a large saucepan. Add remaining ingredients and stir to combine. Cook, covered, over low heat for 30 minutes until ingredients are very tender. Store in an airtight container for up to 1 week. Bring to room temperature or heat before serving.
Makes about 1 1/2 cups.
Flower Delivery
Gourmet Cookies
Gourmet Popcorn
Outdoor Living
Chocolate Gifts
Gourmet Chocolate
Doll Play
Children's Toys
California Wine
Unique Gifts
Household Gifts
Gourmet Food
Gift Baskets
Party Ideas
