With Halloween-related recipes making the rounds, I figured it was time to celebrate two of my favorite colors and flavors… chocolate and orange. (Chocolate qualifies as a color and flavor, yes?) First up, orange…
I grew up (or came of age) in an era when dessert drinks were popular. The Brandy Alexander. The Grasshopper. Basically anything booze with ice cream!
It seems incredible now that we often ordered them after a substantial dinner. Of course, there were “lighter” dessert drinks, too — The Pink Squirrel and The Golden Cadillac, to name a few. (Booze and half & half… not quite as “dessert-y” to me, though.)
Clearly a compromise is needed to solve this dessert drink dilemma! ;)
Recently, I found myself with a leftover shot of Jose Cuervo. (Bear in mind, I started with one of those teeny, tiny bottles — not the whole shebang.) Anyhow…
What does one do with an ounce of pure Gold?
The first thing that came to mind was a Tequila Sunrise — or an orange-flavored Margarita. (The contents of my fridge voted for the latter option.) So, I spent the better part of a lazy Sunday afternoon messing around with a simple syrup infused with orange peel.
Ta da… The Orange-arita!
I took a sip… hmmm… close, but not quite. (It was really sweet and I was out of limes or I would’ve rendered some sourness promptly!)
It needed… something.
Hmmm again. (Opens fridge.) Aha!
Heavy cream… the perfect compromise between ice cream and half & half. (I love “aha” moments!) After a gentle stir and a tentative sip, I deemed it creamy… dreamy… and much better than the traditional (vodka) versions I’ve tasted, in my opinion.
No trick — it was a treat!
The Tequila Dreamsicle
1 oz. Jose Cuervo Gold (or to taste…)
1 1/2 oz. freshly squeezed orange juice
1 1/2 oz. orange-infused simple syrup (recipe to follow)
1 1/2 oz. heavy cream
1 orange peel twist, for garnish
In a shaker over ice, combine Cuervo Gold, simple syrup, and orange juice; shake until combined.
Strain mixture into a chilled Margarita glass.
Stir in heavy cream until smooth. Enjoy!
Orange Infused Simple Syrup
1/4 c. water
1/4 c. sugar
Orange peel (including pith) from 1/2 an orange
In a small saucepan, combine water and sugar; bring to a boil.
Reduce heat; add orange peel.
Simmer several minutes until orange essence is infused.
Remove from heat; cool mixture to room temp.
Remove orange peel before adding syrup to shaker.
Note: These quantities make one drink. Feel free to multiply. ;)
And now for the chocolate… actually, chocolate and orange!
Trick or Treat!!!
Wish I could take credit for this delectable dessert, but it’s a photo of the beautiful chocolate-orange cake that my son surprised me with when I was in the middle of care-taking in August.
Thoughtful young man that he is, he invited me to a “night off” from cooking, including picking out a dessert from a local bakery that he knew would tickle my fancy. (It did!) He also treated me to his signature burgers hot off the grill (a recipe I hope to share with you one day) and garden-fresh potatoes sauteed to golden goodness.
I love thoughtful treats, don’t you? xo
Wishing you a Happy Halloween. Be safe and have fun!
Enjoying a lil’ dreaminess in moderation,