Food

Kiwi Watermelon Margarita Popsicles

July 4, 2020 by Natalie Leave a Comment

It’s officially my first southern summer here in Nashville. Not the summer I imagined I would have, that’s for sure. It reached 91 today so I made these Kiwi Watermelon Margarita Popsicles. I’ve been buying a lot of fruit and freezing it to make smoothie bowls and frozen margaritas now that it’s warmer. Enjoying icy cold things while spending time in the sunshine on the deck is my favorite thing. I’ll tell you what, having an outdoor space AND having central AC for the first time in my life is quite the treat. But not as good of a treat as these Kiwi Watermelon Popsicles. I might be lying. I’m not sure.

Kiwi Watermelon Margarita Popsicles, makes 10

1/3 cup tequila

1/2 cup lime juice

3 tbsp. agave nectar

2 tbsp. triple sec

4 kiwis, peeled and sliced

2 cups watermelon

Popsicle mold

First, batch your margarita mix. Add tequila, triple sec, lime and agave nectar together. I did this in a measuring cup. Since we have to layer the popsicles were going to do them in two steps and I wanted them to both have the mix in them so that both parts are boozy.

Next, peel and slice your kiwis. Add them to the pitcher of your blender with a splash of the margarita mix to puree them. Once done blending evenly distribute the kiwi margarita mix into the popsicle molds. Send them to the freezer for an hour or so or until frozen. Reserve the rest of your margarita mix for the next step.

Once the kiwi portion of your popsicles is frozen it is time to make the watermelon layer. Add your watermelon to the clean pitcher of your blender with the rest of the margarita mix.

Blend and then evenly distribute between the popsicle molds on top of the kiwi layer. Put the top on the popsicle mold tray and insert popsicle sticks. Freeze up to four hours but overnight is always best.

I haven’t made a boozy popsicle in awhile and boy have I missed them. They were always such a pain to photograph in my old house in the summer because there was no AC. Try photographing something that is melting in a 90-degree kitchen. Not fun.

Happy to report that these were much easier to photograph. Turns out that having central air is amazing. Who knew? lol. I have a feeling I will be making a lot more popsicles this summer because they’re just too good. What’s not to like about dessert and a frozen cocktail combined together?

These Kiwi Watermelon Margarita Popsicles hit the spot on this very hot day because they’re tart and fruity and completely refreshing. Watermelon is one of my favorite fruits to use in margaritas and I’ve been drinking a lot of watermelon margaritas lately. Then it dawned on me that I should turn it into a popsicle. Not sure why I never thought of this sooner but I’m glad I finally did.

I hope you’ll make these Kiwi Watermelon Margarita Popsicles. Check out my other popsicle ideas like these Boozy Cold Brew Popsicles, Dark & Stormy Popsicles or these Aperol Spritz Popsicles. And if you make them don’t forget to comment below and let me know what you think.

Cheers everyone and have a safe July 4th weekend. Remember to wash those hands!

Watermelon Habanero Hibiscus Mezcalito

May 5, 2019 by Natalie 2 Comments

It doesn’t have to be a special day for me to indulge in a good margarita and some al pastor tacos. In fact, that’s pretty much my daily life. I was still so excited to team up with my friends at Bai to bring you this Watermelon Habanero Hibiscus Mezcalito for Cinco de Mayo.

A mezcalito is a margarita made with mezcal and perhaps my favorite way to enjoy this spirit other than sipping on it neat. I’ve touched on mezcal on the blog before but just in case you’re reading about it for the first time it is a spirit distilled from agave. A lot of people like to refer to mezcal as the “sister of tequila” but the truth is tequila is a type of mezcal, much like scotch and bourbon are types of whiskey. Mezcal is made from more than 30 varieties of agave. The most commonly used are tobalá, tobaziche, tepeztate, arroqueño and espadin. It is produced in nine different areas of Mexico including Durango, Guanajuato, Guerrero, San Luis Potosi, Tamaulipas, Zacatecas, Michoacán, Puebla and Oaxaca.

Mezcal is made from the harvested core of the agave plant, otherwise known as the piña. It is cooked inside earthen pits that are lined with lava rocks and filled with wood and charcoal before being distilled in clay pots. This is the source of where mezcal gets its earthy and smoky flavor profile. The smokiness of mezcal seemed like a perfect match for the earthy nature of watermelon and using Bai Kula Watermelon made this mezcalito turn out delicious.

Frozen Watermelon Habanero Hibiscus Mezcalito, makes one serving

1 1/2 oz. Mezcal (I used Banhez Espadin)

1/2 oz. Cointreau or triple sec

1 oz. Bai Kula Watermelon

1/2 oz. fresh lime juice

3/4 oz. hibiscus habanero syrup

4 pieces fresh watermelon, cubed

watermelon slice, for garnish

smoked salt, for rimming

Hibiscus Habanero Syrup

1 cup sugar

1 cup water

1/2 cup dried hibiscus flowers

3 habanero peppers, cut lengthwise

First, make your syrup. Add sugar, water, dried hibiscus flowers, and habanero peppers to a saucepan and let simmer over low-medium heat for 10 minutes. Remove from heat and strain out the hibiscus flowers and peppers. Let completely cool and store in a bottle or jar in the refrigerator.

Next, rim your glassware with smoked salt by running a lime around the rim and then dipping it into the salt. To make your cocktail add Bai Kula Watermelon, fresh lime juice, hibiscus habanero syrup, Cointreau, mezcal, and cubed watermelon to your blender pitcher with 6-8 oz. of ice. Blend on high or smoothie setting if you have one, and then pour into your glassware. Garnish with a slice of watermelon. Drink umbrella optional but always encouraged. If you’re not in the mood for something frozen you can easily muddle the fresh watermelon and shake the drink and serve over ice instead.

If you’re thinking, these are a lot of flavors to combine, I promise it is not. I wanted to add a spicy element to this mezcalito but I also love watermelon and hibiscus together. Watermelon is earthy and sweet, while hibiscus is rich and floral, and habanero adds a delightful spice. The mezcal adds a hint of smoke and finishing the drink with salt adds a savory element.

I hope whatever you’re doing today that you’re celebrating Cinco de Mayo right. That is: with a margarita (or mezcalito) in hand accompanied by chips, guacamole, and your favorite taco. You know what I’ll be doing. Cheers to Cinco de Mayo! xo

Espresso Donuts with Irish Cream Glaze

December 7, 2018 by Natalie Leave a Comment

If you dig really deep on the internet you will probably find the first blog I ever started. I’ll let you be the super sleuth but it was, in fact, a baking blog. I’m happy to have clients like Kerry Gold Irish Cream that let me have creative freedom to come up with all sorts of recipes like these Espresso Donuts with Irish Cream Glaze. These are so easy to throw together and bake in only 8 minutes!

Another secret that you probably don’t know about me is that before the blog or bartending or design school I really wanted to open up a bakery. Baking has always been like therapy to me. For 30 minutes, to an hour or the longest, most tedious, baking challenge (like fondant — still terrible at that) I seem to lose myself at the task at hand. For those minutes or hours, my mind is completely clear and I can just concentrate on a recipe and making something out of nothing. I love working with my hands, having the house be overpowered with warm delicious smells, tasting the batter, and indulging in a hopefully perfect finished product.

The other thing about me is that I live for coffee. It gets me through the days and sometimes even the nights. I also live for sweets. Fact: I was born with 32 sweet tooths. No joke. So now you know the way to my heart. And that finally brings me to how I came up with these Espresso Donuts. They’re decadently rich, sweet, caffeinated, and boozy. I don’t think that I have to mention that I also love booze, right? That’s already a given.

Espresso Donuts, makes 1 dozen

1 1/4 cups all-purpose flour

1/2 cup brown sugar

1/3 cup unsweetened cocoa powder

1/4 cup granulated sugar

1 tbsp. finely ground espresso or instant espresso powder

1/2 tsp. baking soda

1/2 tsp. baking powder

1/4 tsp. salt

1 egg, lightly beaten

1/2 cup milk

1/2 cup butter, melted

1 cup miniature semisweet chocolate chips

Kerry Gold Irish Cream Glaze

2 cups powdered sugar

1/4 cup Kerry Gold Irish Cream

Preheat your oven to 375°F. Coat your doughnut pan with cooking spray and set aside. In a large bowl stir together flour, brown sugar, cocoa powder, granulated sugar, espresso, baking powder, baking soda, and salt. In a medium bowl combine egg, milk, and melted butter. Add egg mixture all at once to flour mixture, stir just until smooth and then stir in chocolate chips.

Spoon batter into a ziplock bag and snip off one corner of the bag. Alternatively, you can use a pastry bag if you have one. Pipe batter into the doughnut pans, filling about half full. Bake for 6-8 minutes or until tops springs back when lightly touched. Cool in pan on a wire rack for 2 minutes. Invert pan to let the doughnuts drop out and let them cool completely on the wire rack.

To make the glaze stir together the powdered sugar and Kerry Gold Irish Cream. If the glaze is too thick add more Irish Cream until you have the desired consistency. Spoon or pour the glaze on top of doughnuts, allowing the excess to drip off. Leave doughnuts, glazed sides up, on wire racks until glaze is set.

If you’re not a fan of rich and decadent then these double chocolate Espresso Donuts with Irish Cream Glaze just aren’t for you. And that’s a crying shame, so don’t disappoint me. I hope you can find the time to make yourself a treat this weekend. If you do leave me an update in the comments below. Hopefully one day I’ll open that bakery but I think I might make it a retirement plan for when I want to wake up at 3 am to bake. For now, I will continue to be going to bed at that hour. xo

Boozy Cold Brew Popsicles

July 6, 2018 by Natalie 3 Comments

I reach a point every Summer when it just gets too damn hot. That is when everything I eat or drink has to be frozen. Coffee is no exception! I teamed up with Chila ‘Orchata Cinnamon Cream Rum to bring you these delicious Boozy Cold Brew Popsicles. Staying cool, caffeinating, and getting a buzz are all pretty high up on my priority list. Boozy Cold Brew Popsicles are the perfect treat when an iced coffee just isn’t going to cut it!

Boozy Cold Brew Popsicles, makes 10 popsicles

2 cups cold brew

1/4 cup sweetened coconut condensed milk

1/4 cup Chila ‘Orchata Cinnamon Cream Rum

popsicle mold

popsicle sticks

First, add 1 cup of cold brew to a bowl with sweetened coconut condensed milk and Chila ‘Orchata. Stir well and taste. If you want this mixture sweeter you can add either more coconut condensed milk or rum cream. Pour the cold brew-milk mixture into the popsicle molds only filling each one halfway. Place in freezer for about an hour.

Next, insert popsicle sticks and top off each mold with the remaining cold brew. Freeze for 4-6 hours but I always recommend letting them freeze overnight.

The recipe for these Boozy Cold Brew Popsicles couldn’t be more simple. They are so easy to put together even with the layering. Chila ‘Orchata is smooth, creamy, with a little hint of spice. It is a unique blend of Puerto Rican rum, real dairy cream, Tahitian vanilla, and exotic cinnamon. All the flavors of Chila ‘Orchata are wonderful for use in coffee and made these Boozy Cold Brew Popsicles extra delicious.

I’m usually a black coffee/cold brew drinker but adding a creamy latte element to these popsicles made them sweet, flavorful and refreshing. My new favorite thing to use in recipes is coconut condensed milk and it added just the right amount of sweetness and complimented the additional vanilla and cinnamon notes from the Chila ‘Orchata.

These Boozy Cold Brew Popsicles would be an amazing addition to any Summer brunch party. For me, I’d enjoy one on any regular afternoon just to pretend I’m on vacation. Hopefully, the cold brew kicks in and makes me semi-productive though. Another great idea: use them as a giant ice cube in your coffee! Stay cool everyone and if you’re giving these a try at home don’t forget to chime in on the comments below. xo

Mango Kombucha Margarita + Bistec Mango Tacos

June 15, 2018 by Natalie 4 Comments

Did you think I would get sick of margaritas and tacos after my trip to Mexico? NEVER! Honestly, as a result of my trip, it’s all I want to eat and drink! I’m so happy to be teaming up with Exotico Tequila for this next post. I’m sharing recipes for my Mango Kombucha Margarita + Bistec Mango Tacos. After all, what is a margarita without a taco? It’s certainly my favorite cocktail and food pairing in this whole wide world!

Mango Kombucha Margarita, serves 1

2 oz. Exotico Blanco Tequila

3/4 oz. fresh lime juice

1/2 oz. agave

4-5 pieces fresh mango, muddled

top with mango kombucha (I used GT’s)

First, add mango, lime juice, and agave to your cocktail shaker and then muddle. Fill your cocktail shaker with ice, shake, and strain into a salt-rimmed glass. Finally, top with mango kombucha and garnish with a lime wheel and cilantro.

Bistec Mango Tacos, makes 6 tacos

1 lb. chuck steak, sliced into 1-inch strips

2 tbsp. olive oil

salt

tequila cayenne sauce

mango salsa

cilantro

corn tortillas

For the tequila cayenne sauce:

1/3 cup Exotico Tequila

2 tbsp. Worcestershire sauce

1 tbsp. cayenne pepper

1 tbsp. pickled jalapeño juice

1 tbsp. brown sugar

salt

For the mango salsa:

1 whole mango

1/4 cup white onion

1 tomato

1 tbsp. pickles jalapeño

salt

pepper

lime juice

Slice the steak into 1-inch strips and then cook in a pan with olive oil and salt. To make the tequila cayenne sauce combine all ingredients in a saucepan and heat until slightly boiling. Then prepare the mango salsa by chopping mango, onion, and tomato. Next, put your chopped ingredients in a bowl, then add remaining ingredients and toss. Finally to assemble tacos place your steak in a corn tortilla, drizzle with tequila cayenne sauce, top with mango salsa and a sprinkle of cilantro.

Exotico Tequila is handcrafted with tradition by the Gonzalez Distillery which is a family distillery spanning three generations and one of Mexico’s most respected makers of tequila. The tequila is made from 100% Blue Weber agave grown in the Highlands of Jalisco. The red clay soil in Jalisco produces a larger, sweeter agave heart thus gives Exotico its floral, well-rounded taste. The Exotico Blanco has notes of roasted agave and pepper which make it delightful to sip on its own but also perfect for mixing in drinks like the margarita!

I was inspired by a Tommy’s Margarita (tequila, lime, agave) when developing this Mango Kombucha Margarita. A few months back I made Kombucha Sangria on A Beautiful Mess and instantly fell in love with this ingredient in cocktails. It adds flavor, tang, and effervescence to drinks that yields such flavorful and interesting results. Once I knew what margarita I wanted to make, I based my taco recipe around it using similar ingredients.

I hope you will try my Mango Kombucha Margarita + Mango Bistec Tacos this Summer! They go absolutely perfect together and not to mention, are a winning combination. I love that both the margarita and tacos are savory but are also sweet and summery from using fresh mango. I think planning a taco night is in order!

3 Ways to Celebrate Memorial Day Weekend

May 1, 2018 by Natalie

I’m so excited to be teaming up with Bai for this next post! Memorial Day Weekend is just over a month away and is the official kick-off to Summer. I’ve put together 3 fun ways for you to celebrate Memorial Day Weekend this year. Whether you’re staying home, entertaining, or going to a friends party, it’s always a good idea to have a few tricks up your sleeves.

DIY Balloon Arch

Supplies:

helium tank

balloon decorating strip

various balloons in different colors and sizes

glue dots

balloon string

I’ve never blown up balloons with helium before this project. Honestly, it was so easy and I got this Balloon Time tank that is available at Party City. They’re so easy to use and can easily be recycled when empty. To use all you have to do is twist the nozzle, press down to fill the balloons, and then tie the ends up. You can blow up all your balloons and then attach them or attach them as you go which is what I ended up doing. If you blow them all up at once, make sure you can reach them, or put them in garbage bags so they don’t float up.

Next, you can attach them to the balloon decorating strip. Slip the knot of a balloon through the hole of the decorating strip. Skip a few holes and place another balloon facing the opposite direction. Keep alternating balloon colors and sides until you have a balloon strip as long as you need your arch to be. If your balloon arch is looking scarce you can add a few more balloons where needed, but don’t go too crazy. We’re going to add little balloons to fill in the holes too.

Once all your main balloons are on the strip as long as you need it to be, you can cut the strip on either side where the balloons end. You can use balloon string to tie your arch to the table or piece of furniture your using. I tied mine to strings that went to the floor and then used balloon weights to hold it down. Use glue dots to stick mini balloons into the holes and crevices until you have an arch that’s completely full.

Jalapeño Watermelon Paloma

Ingredients:

2 oz Jalapeño infused Tequila

2 oz. Bai Kula Watermelon

1/2 oz. fresh lime juice

4 chunks watermelon

salt, for rimming

top with Bai Bubbles Gimbi Pink Grapefruit

First, infuse your tequila. Slice jalapeño and add it to a jar with the tequila. Depending on the intensity of your pepper this may infuse fairly quickly. With this in mind, I’d say infuse it for 10 minutes or 20 minutes MAX. I have a very high tolerance for spice, however, if you don’t straw test it every few minutes until it’s at your desired spiciness. Once your tequila has infused you can build your drink.

Now, rim your glass with salt. Add watermelon together with lime and Bai Kula Watermelon to a shaker and muddle. Next, add the jalapeño tequila and shake with ice. Strain into your desired serving vessel that’s been rimmed with salt and top with Bai Gimbi Pink Grapefruit. Finally, garnish with a lime wheel. This Jalapeno Watermelon Paloma is spicy, fruity, refreshing, and not to mention delightfully fizzy, which makes it perfect for a hot day. I found that using just the Bai Kula Watermelon made this drink sweet enough so no added sugar or syrups necessary.

Additionally, you can also make this Jalapeño Watermelon Paloma a large format style drink too. To serve 10 people add 20 oz. jalapeño infused tequila, 2 bottles Bai Kula Watermelon, 8 oz. lime juice, 2 cups watermelon, 2 sliced grapefruits, and 2 cans of Bai Bubbles Gimbi Pink Grapefruit to a punch bowl or drink dispenser with ice. It’s such a perfect beverage for your Memorial Day Weekend festivities!

Hot Dogs 4 Ways

It wouldn’t be Memorial Day Weekend without some hot dogs! Pick out your favorite type of dog and cook it your favorite way. These are my 4 suggested ways to dress up your dog this holiday weekend.

Mexican Dog

Ingredients:

avocado, sliced

jalapeño, sliced

1/4 cup white onion, diced

1 tomato, diced

kiwi, diced

1 cup pineapple, diced

pinch of salt

pinch of pepper

4-6 dashes hot sauce of your choice

juice of 1 lime

To make the pineapple kiwi salsa simply toss onion, tomato, kiwi, pineapple, salt, pepper, hot sauce, and lime juice in a bowl. To assemble your Mexican Dog top with the salsa, freshly sliced avocado, and freshly sliced jalapeño.

Chicago Dog

Ingredients:

white onion, diced

tomato, sliced

pickle spears

yellow mustard

sweet relish

pickled sport peppers (we used serranos)*

celery salt

Cut the tomato into half-moon slices and line your hot dog bun with the tomato slices. Add your dog and then top with a pickle spear, sweet relish, sport peppers, mustard, a sprinkle of onion and celery salt. *sport peppers are regional and if you can’t find them where you live use serrano peppers

Caprese Dog

Ingredients:

tomato, sliced

whole basil leaves

fresh mozzarella

balsamic vinegar

Cut tomatoes into half-moon slices. In your hot dog bun line one side with tomatoes and one side with fresh basil leaves. Top with fresh mozzarella, I used mozzarella pearls, and then drizzle with balsamic vinegar.

Greek Dog

Ingredients:

cucumber, sliced

tomato, sliced

greek yogurt

cheese, crumbled

Cut cucumber as well as the tomatoes into slices and line your hot dog bun with them. Add your hot dog to the bun and then top with greek yogurt and a sprinkle of feta cheese.

I had so much fun putting this all together with Bai for Memorial Day Weekend. You can use one of these ideas or all of them, it’s totally up to you! I love the idea of doing a hot dog bar with the DIY balloon arch, and serving your favorite kind of dog coupled with a large format drink, like the jalapeno watermelon Paloma, to go along with it. I’d love to hear what your planning for your Memorial Day Weekend especially if you decide to try any of these ideas. Make sure you chime in on the comments below and let me know what you think!

Thank you for reading this sponsored post that makes Arsenic Lace possible.

Food + Wine Pairing for Spring Entertaining

April 30, 2018 by Natalie 17 Comments

I’m so excited to be teaming up with Santa Margherita Wines this year to show you how I enjoy drinking their wines at home. Spring is such a busy time for entertaining. The weather is getting nicer and Mother’s Day, plus many holiday weekends are fast approaching. Having some ideas of what food to serve and what kind of drinks to pair it with is so important.

For as much as I love cocktails, I also love to enjoy a glass of wine. Wine is also so much easier to have on hand and serve especially when you’re entertaining. I’ve put together two easy dishes and paired them with Santa Margherita Sparkling Rosé.

Spring Pea Salad with Strawberries, serves 4

Ingredients

8 cups mixed salad greens

1 cup snow peas or snap peas, trimmed

3/4 cup strawberries, sliced

1/2 cup fresh peas

1/4 cup feta cheese, crumbled

1/4 cup fresh mint, chopped

For the dressing

3 tbsp. extra-virgin olive oil

2 tbsp. champagne vinegar

1 tsp. honey

1/4 tsp. salt

1/4 tsp. ground pepper

Arrange greens, mint, snow/snap peas, strawberries, peas, and feta on a serving platter. Whisk oil, vinegar, honey, salt, and pepper in a small bowl and drizzle over the salad.

Cantaloupe & Proscuitto Skewers

Ingredients

3 oz. package of prosciutto

1 cantaloupe

basil leaves

fresh black pepper

Cut the cantaloupe into bite-sized pieces. cut each piece of prosciutto in half and roll individually. Place a toothpick into each piece of prosciutto and then into the cantaloupe. Sprinkle with sliced basil and fresh black pepper.

These recipes were so easy and they took minutes to whip up. Talk about some super easy peasy entertaining ideas! I love using fresh fruit in salads and appetizers in the Spring/Summer and it really brings out the fruity notes in the wine. Santa Margherita Sparkling Rosé has a full bouquet of pleasing floral aromas with hints of red berry and crafted with a blend of white wine made from Chardonnay and Glera grapes and a red varietal of Malbec. It is delicate in flavor but also vibrant and well rounded which makes it a deliciously easy drinking wine. This pale bubbly pink wine is tasty, aromatic, and a great companion to savory appetizers, salads, and seafood dishes. I absolutely adore how it complemented the spring pea salad and prosciutto skewers.

What’s your favorite food and wine pairing? I hope you will consider these options next time you’re entertaining!

Food

Frozen Watermelon Habanero Hibiscus Mezcalito, makes one serving

Hibiscus Habanero Syrup

Espresso Donuts, makes 1 dozen

Kerry Gold Irish Cream Glaze

Boozy Cold Brew Popsicles, makes 10 popsicles

Mango Kombucha Margarita, serves 1

Bistec Mango Tacos, makes 6 tacos

For the tequila cayenne sauce:

For the mango salsa:

DIY Balloon Arch

Supplies:

Jalapeño Watermelon Paloma

Ingredients:

Hot Dogs 4 Ways

Mexican Dog

Ingredients:

Chicago Dog

Ingredients:

Caprese Dog

Ingredients:

Greek Dog

Ingredients:

Spring Pea Salad with Strawberries, serves 4

Ingredients

For the dressing

Cantaloupe & Proscuitto Skewers

Ingredients

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