LA PALOMA SUPREMA
Provided by Food Network
Yield 1
Number Of Ingredients 3
Steps:
- Add Don Julio Reposado Tequila and grapefruit soda in salt-rimmed, ice-filled highball glass
- Garnish with lime wedge
LA PALOMA SUPREMA
This Paloma cocktail uses fresh squeezed grapefruit for a fresh flavor and citrusy tang. A nice, high-quality silver tequila for a paloma is recommended, but you can use whatever favorite you have.
Provided by Linky
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Pour the ingredients over the ice, stir briefly to incorporate ingredients. Garnish with a wedge of lime and enjoy immediately.
PALOMA COCKTAIL
This Paloma cocktail recipe is a refreshing version of the tequila cocktail with grapefruit soda, brightened with a squeeze of fresh lime and grapefruit.
Provided by Maggie Hoffman
Time 2m
Yield Makes 1
Number Of Ingredients 6
Steps:
- Fill a highball glass two-thirds full with ice. Slowly pour in about 2 oz. grapefruit soda, filling glass about one-third full. Add 1½ oz. blanco tequila, ½ oz. lime juice, ¼ oz. grapefruit juice, and a pinch of kosher salt. Top with remaining grapefruit soda, stir gently, and garnish with a grapefruit wedge or slice.
GLUTEN-FREE PASKA
Slightly sweet and citrusy, this egg heavy bread is a Mennonite Easter favourite. It is typically baked as a loaf topped with icing and sprinkles, but some people make them as buns; others will braid or make ornamental shapes on top. This gluten free recipe will make an actual dough (not thick batter), so feel free to do as you wish! If you do make buns, you will need to adjust the bake time to be shorter. About the amylase: I use BSG Handcraft 7100B which I purchased from eBay. Amylase enzyme converts starch to sugar and contributes to a higher rise, softer crumb, and longer lasting bread. The ascorbic acid (vitamin C; *not* citric acid) helps to feed the yeast and also contributes to a softer crumb.
Provided by threehappypenguins
Categories Free Of...
Time 1h
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 29
Steps:
- Combine 3/4 cup of milk and 1/4 cup of bread flour blend in a saucepan, and heat on medium, whisking periodically until thickened; approximately 5 minutes. Set aside to cool slightly.
- Heat 3/4 cup of whole milk until it is approximately 110 F (I use my microwave). Dissolve 3 1/2 tsp granulated sugar in the milk, and sprinkle the yeast on top. Allow the yeast to proof. While waiting for the yeast the proof, prepare the dough mixture.
- In the bowl of a stand mixer, combine 3 cups of bread flour blend, 1/3 cup of granulated sugar, potato flakes,** psyllium husk powder, and 1 1/2 tsp salt. Whisk by hand to fully combine.
- Add the eggs, tangzhong (roux), and butter to the stand mixer bowl. In the yeast mixture, add the ascorbic acid and amylase enzyme (if using), and juice/zest of the citrus. Give it a quick stir. Then pour into stand mixer bowl.
- With the paddle attachment, slowly begin mixing until everything is fairly incorporated. Then increase speed to medium high, and mix for about 5 minutes. The dough will be extremely sticky, not like a "normal" dough. But it will be much thicker than typical gluten free "batter" dough.
- With a rubber spatula, scrape down the sides of the bowl until the dough is a ball in the centre of the bowl. Cover with plastic wrap and let sit in a warmish place until doubled (might take 1-2 hours, depending on temperature).
- After dough is doubled, place in the refrigerator for 4 hours *minimum,* preferably overnight. This helps the dough to be more firm and workable. Alternatively, you can place the dough in the freezer for approximately 20-30 minutes. After dough has rested in the fridge, oil or butter a 8.5 x 4.5 bread pan (if it is not non-stick). Then sprinkle some bread flour blend on the countertop, and empty dough from the bowl on top of the flour blend on the counter. Sprinkle more bread flour blend on top of the dough, and begin to work the flour into the dough. You will be kneading the dough to make it smooth and less sticky (not to activate the gluten; because there is no gluten).
- After the dough is smooth and not as sticky (there will still be some stickiness), carefully flatten the dough out to be the length of the pan, fold the dough over in a rolling motion (sealing the edges each time), until you get a dough log. Seal the final edges at the bottom. Flip the dough log over so the seam is at the bottom, and place in the bread pan. Cover and let rise. A helpful tip for rising -- I turn on the oven to the lowest possible temperature (170 F on my oven), and then let it heat up somewhat around 100 F (not to 170 F) and turn the oven off. Then I place the loaf in the oven to rise. Let the loaf rise so that it is crested about 1-2" above the top of the pan.
- When the loaf has finished rising, take it out of the oven (if you let it rise in the oven), and heat the oven to 375°F Then throw several ice cubes into the bottom of the oven and place the loaf on the middle rack (do this quickly; do not keep the oven door open for long). Immediately lower the temperature to 325°F You may need to cover with foil after about 20 minutes to keep the crust from getting too dark. Bake for a total of 45-50 minutes. After the loaf is finished baking, remove it from the oven, and let it sit in the pan to cool for approximately 10 minutes. Then remove from the pan and let cool completely on a wire rack. Alternatively, if you make buns, let the buns rise to double the size, and bake for approximately 25-30 minutes.
- For the frosting, cream the cream cheese and butter together, then add the powdered sugar, then the milk or heavy cream. When the loaf is fully cooled, top with the frosting, and cover in sprinkles.
- **Note: If you wish to omit the potato flakes but use potato water instead, reduce milk (for yeast mixture) to 1/2 cup, and use 1/4 cup potato water instead. To make potato water, peel and chop (into large chunks) a medium potato, and boil in water until tender. Drain water from the potato, reserving 1/4 cup of the potato water.
Nutrition Facts : Calories 292.8, Fat 9.6, SaturatedFat 5.5, Cholesterol 54.6, Sodium 397.8, Carbohydrate 47.3, Fiber 1.4, Sugar 14, Protein 4.4
More about "la paloma suprema recipes"
MEZQUILA PALOMA RECIPE | FOOD NETWORK
From foodnetwork.com
Author Hunter FieriSteps 2Difficulty Easy
LA PALOMA SUPREMA COCKTAIL RECIPE WITH PICTURE
From completecocktails.com
4/5 (5)
LA PALOMA DRINK RECIPE - LAVA CRAFT COCKTAIL CO.
From drinklava.com
PALOMA TEQUILA COCKTAIL RECIPE - THE SPRUCE EATS
From thespruceeats.com
LA VIDA COCO - DIAGEO BAR ACADEMY
From diageobaracademy.com
ALLRECIPES
From allrecipes.com
7 PALOMA RECIPE VARIATIONS TO TRY RIGHT NOW
From liquor.com
PALOMA COCKTAIL RECIPE | BON APPéTIT
From bonappetit.com
LA PALOMA SUPREMA CINCO DE MAYO COCKTAIL RECIPES
From cocktailsdrinkrecipes.com
PALOMA RECIPE (HOW TO MAKE A PALOMA COCKTAIL)
From theforkedspoon.com
LA PALOMA SUPREMA: A GRAPEFRUIT JUICE AND TEQUILA …
From discover.hubpages.com
BEST PALOMA RECIPE - HOW TO MAKE A PALOMA DRINK
From thepioneerwoman.com
70 PALOMA DECONSTRUCTED - DIAGEOBARACADEMY.COM
From diageobaracademy.com
LA PALOMA SUPREMA RECIPE - DETAILS, CALORIES, NUTRITION …
From recipeofhealth.com
BEST PALOMA COCKTAIL RECIPE - HOW TO MAKE PALOMA …
From delish.com
PAPER HEART - DIAGEOBARACADEMY.COM
From diageobaracademy.com
LA PALOMA SUPREMA RECIPE | FOOD NETWORK
From foodnetwork.cel02.sni.foodnetwork.com
LA PALOMA SUPREMA - DIAGEO BAR ACADEMY
From diageobaracademy.com
THE TIMES' TOP 25 HIGH SCHOOL BASEBALL RANKINGS - LOS ANGELES …
From latimes.com
LA PALOMA SUPREMA
From diageobaracademy.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#15-minutes-or-less #time-to-make #course #cuisine #preparation #for-1-or-2 #5-ingredients-or-less #beverages #mexican #easy #cocktails #number-of-servings #3-steps-or-less
You'll also love