Margarita Salmon Aunt Jans Recipte Recipes

All my other relatives served gefilte fish at holiday meals, but not Aunt Sandy. Instead of breaking the fast on Yom Kippur with gefilte fish, kugel and bagels and lox, she made potage Parmentier, pesto pasta salad and, her masterpiece, sweet and sour fish in a shimmering aspic. In my version, I reduced sugar and substituted balsamic for the sharper wine vinegar. I added raisins and sliced lemons, an idea stolen from a similar recipe I found online. I eliminated the peppercorns, which were unpleasant to crunch, adding aromatic thyme instead. Finally, because I didn't want aspic, I substituted prepared fish broth for the mess of boiling bones. The broth was light and refreshing with a gentle acidity that was balanced by the sweetness of the raisins. And the fish was succulent and rich and suffused with flavor.

Provided by Melissa Clark

Categories     easy, quick, appetizer

Time 40m

Yield 8 appetizer servings

Number Of Ingredients 13

• Ingredients

Nutrition Facts : @context http, Calories 207, UnsaturatedFat 4 grams, Carbohydrate 14 grams, Fat 6 grams, Fiber 1 gram, Protein 23 grams, SaturatedFat 1 gram, Sodium 708 milligrams, Sugar 9 grams

Stir up this classic tequila cocktail for a party using tangy triple sec and lime juice. Don't forget to serve in a salt-rimmed martini glass

Provided by Good Food team

Categories     Cocktails

Time 5m

Yield Makes 1

Number Of Ingredients 4

• Ingredients

Nutrition Facts : Calories 144 calories, Carbohydrate 0.3 grams carbohydrates, Sugar 0.3 grams sugar, Protein 0.1 grams protein, Sodium 1 milligram of sodium

Josie Davidson is one of the great hostesses of South Texas and learned to make margaritas from her father, Chris Gill, who received the recipe in the 1970s from Mario Cantu, owner of Mario's, an old-line Mexican restaurant in San Antonio. She passed her knowledge along to The Times in 2015: Combine equal parts tequila, orange liqueur and fresh lime juice in a pitcher, using a measuring glass if you have one to get it to 26 ounces exactly (deploy a splash or so more than a cup per liquid if you don't), then add 6 ounces of water to the mix and set it in the refrigerator to chill. Serve over ice in glasses with salted rims. She doesn't use triple sec - she says it's too cloying. Her father advocates Cointreau. For Davidson, only Paula's Texas Orange liqueur will do.

Provided by Sam Sifton

Time 5m

Yield 6 to 8 servings

Number Of Ingredients 3

• Ingredients

Nutrition Facts : @context http, Calories 367, UnsaturatedFat 0 grams, Carbohydrate 28 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 7 milligrams, Sugar 23 grams