Beer- ITA

BEER- ITA

Whats Beer- ITA?
Its nothing but a simple cross between Beer, tequila and lemon juice :-) 
Also know as "Beer Margaritas".  

Its one of the best summer party cocktail drink to make you stand out of the crowd with a pride, don't believe me; just wait until you make and try this wonderful cocktail......

So friends lets get started to make you first Beer- ITA's  recipe for that we will need the following items:

500ml Beer of your choice
2 fresh Lemon Juice
100ml Orange juice
100ml Tequila

Now lets start preparing the glass:

• In a shallow plate mix 2 teaspoon salt, 2 teaspoon sugar and 1 teaspoon red chilly powder.

• Rub the rim of the wine glass with lemon wedge.
• Dip the rim of the glass in the salt, sugar, chilly mixture to coat it evenly.

• Now you can fill the glass with ice cubes and set it aside. I like to pop the glasses in the refrigerator.

Lets prepare the Cocktail:

• In a large pitcher add Beer + Lime Juice + Orange juice + Tequila and stir together.
• Pour into the glass till it comes just below the spiced rim.

Voila!!!! your Beer- ITA's are ready to be enjoyed. Pure bliss on a warm sunny day......

This recipe yields 2 servings.

NOTE:

• If you run out of Tequila you can always add Kaju Fenny, White Vodka. You can always experiment with your cocktails.

NO BAKE LEMON CHEESE CUPCAKE

NO BAKE LEMON CHEESE CUPCAKE

Cheesecake is a sweet dish consisting of two or more layers. The main, and thickest layer, consists of a mixture of soft cheese, eggs, and sugar; the bottom layer is often a crust or base made from crushed cookies, graham crackers or sponge cake.

It can be baked or usually refrigerated. Cheesecake is usually sweetened with sugar and flavoured or topped with fruits, whipped cream, fruit sauce or chocolate syrup. Cheesecake can be prepared in many flavours, such as; strawberry, lemon or chocolate. Philadelphia Cream Cheese is the most commonly used cheese for cheesecakes.

So friends that’s all for the intro of cheesecakes with Easter around I have lots of friends and family members coming for dinner and have planned to serve them something unusual from regular cakes. This time I’m going to make my dessert well ahead of time and concentrate on main course during the party day. So thought of serving my guests with ‘’NO Bake” Lemon cheesecake. Lets get started with the recipe then…..

Ingredients 

Crust

125 grams Oreo Vanilla cream biscuits

50 grams melted butter

Filling:

454 grams cream cheese at room temperature

180 grams Caster sugar

1 teaspoon vanilla essence

1/3 cup fresh lemon juice

1/2 teaspoon freshly grated lemon zest

120 ml  Full fat cream at room temperature

1/4 cup boiling water

3 teaspoon Lemon flavoured gelatin

Lemon Curd Topping:

2 large eggs

150 grams Granulated sugar

60 ml fresh lemon juice (do not use the bottled lemon juice)

50 grams butter, at room temperature

1 tablespoon fresh finely shredded lemon zest

Method

1. Crush biscuits into food processor untill they resemble fine crumbs.

2. Melt the butter. I did it by heating in the microwave for 20-30 secs but you can also use a saucepan on the stove.

3. In a small bowl combine the fine biscuit crumbs with melted butter nicely (till crumbs pressed in hand retains the shape. )

      

      4. Line the muffin tray with paper cups and add a heaping tablespoon of crumbs onto the bottoms of the 12 muffin cups.

     

                                           

      5. Press the mixture into the base of cups with the help of fingers or the back of teaspoon untill even and compact. Cover the tray with cling wrap and place it in the refrigerator to harden while you make the filling.

      

     

     6. In a glass pour boiling water and mix gelatine and stir well until gelatine dissolves completely and set aside.

                                  

     7. In a large bowl, beat the cream cheese and caster sugar until well combined, creamy and smooth.

                                         
     8. Add vanilla extract, fresh lemon juice, fresh lemon zest and beat until incorporated.
  

          

             

     9. Add heavy cream and beat until well combined.

    10. Add the gelatine mixture and beat once again until well combined.

     11. Remove the muffin tray from the refrigerator  and evenly divide the filling among the 12 muffin cups. Cover the tray with plastic wrap and place it in the refrigerator for 4 hrs or more until the filling is firm to touch but not frozen.

     Now lets prepare the Lemon curd for topping:

     12. Using the double boiler method  (steel bowl placed over a saucepan of simmering water) whisk together eggs and sugar until blended well. 

     13. Cook stirring constantly (to prevent it from curdling) until the mixture has become thick.

     14. Add the butter and whisk into the mixture until the butter has melted. 

     
     15. Add the fresh lemon zest and fresh lemon juice and whisk nicely until well blended.

      

  
     16. Remove from the heat and immediately put the cling wrap on the curd to prevent skin forming on it and refrigerate till it cools.

17. Now lets serve the cupcake’s. Evenly divide the lemon curd over the muffin cups and top it with cherry on it.  You can serve as it is or put it back in the refrigerator till your guests arrive for party.

 NOTE:

• These cheesecakes can be covered and stored in the refrigerator for several days.
• After squeezing the lemon juice, strain it to remove any pulp.
• Lemon zest is nothing but the yellow, sweet flavoured outer rind of the lemon. Cold lemons are easier to grate.
• To get nice flavour grate, lemons just before using, as the zest will loose its moisture if it sits too long.
• For double boiler method water should be simmering hot and not boiling otherwise the eggs will get cooked.
• After preparing the lemon curd if you feel there are any lumps in it, strain the curd through the strainer.
• If you want a lighter lemon curd whip 120 ml of heavy whipping cream and fold it into the lemon curd.
• You can always double the ingredients and transform it into cheesecake instead of cupcakes.