Titorita Recipes

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FROZEN MANGO TITORITA



Frozen Mango TitoRita image

This tropical twist on one of our classic cocktails is a little bit sweeter and a whole lot cooler. Pro-tip: Mix it up in a blender for optimal smoothness.

Provided by Tito's Handmade Vodka

Categories     Drinks Recipes     Cocktail Recipes

Time 5m

Yield 4

Number Of Ingredients 8

6 ounces Tito's Handmade Vodka
3 ounces orange liqueur
8 ounces mango nectar
1 ounce fresh lime juice
¼ ounce agave nectar
1 cup frozen mango chunks
Lime wedges for garnish
3 cups ice

Steps:

  • Add all ingredients to a high-powered blender and blend until smooth.
  • Garnish with cocktail umbrellas and a lime wedge.

Nutrition Facts : Calories 237.6 calories, Carbohydrate 26.9 g, Fat 0.2 g, Fiber 1.3 g, Protein 0.4 g, Sodium 9 mg, Sugar 24.1 g

BERRY RICOTTA TARTLETS



Berry Ricotta Tartlets image

Provided by Giada De Laurentiis

Time 1h46m

Yield 15 to 18 tartlets

Number Of Ingredients 16

1 cup all-purpose flour, plus extra, for dusting
1/2 cup almond flour
1/4 teaspoon fine sea salt
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup sugar
1 tablespoon honey
1 teaspoon pure vanilla extract
4 medium strawberries, chopped into 1/4 to 1/2-inch pieces to yield 1/2 cup
1/2 cup blackberries or raspberries, halved
1/2 cup blueberries
1 tablespoon lemon juice
1 tablespoon powdered sugar
1 1/2 cups whole milk ricotta
1/4 cup powdered sugar
2 teaspoons lemon zest
Special equipment: a 2 1/2-inch round cookie cutter

Steps:

  • For the crust: In a medium bowl, whisk together the all-purpose flour, almond flour, and salt. Set aside. In a stand mixer fitted with the paddle attachment, beat the butter and sugar on high speed until light and fluffy, 2 to 3 minutes. Beat in the honey and vanilla. With the machine running, gradually add the dry ingredients and blend until incorporated. Transfer the mixture to a work surface and knead into a dough. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
  • Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone liner. Set aside.
  • On a lightly floured work surface, roll the dough into a 12-inch diameter circle, about 1/4-inch thick. Using a 2 1/2-inch round cookie cutter, cut out circles of the dough and arrange on the prepared baking sheet. Gather any scraps of dough and gently knead together. Roll out until 1/4-inch thick. Cut out additional circles of dough and place on the baking sheet (there should be a total of 15 to 18 circles). Bake until slightly golden around the edges, 10 to 12 minutes. Cool on the baking sheet for 15 minutes.
  • For the berries: In a medium bowl toss together the strawberries, blackberries, blueberries, lemon juice, and sugar. Let the mixture stand for 30 minutes.
  • For the ricotta topping: In a medium bowl, mix together the cheese, powdered sugar, and lemon zest.
  • To assemble the tartlets: Spoon 1 1/2 tablespoons of the ricotta topping in the center of each crust. Using a small spoon, make a shallow well in the ricotta topping and fill with a little of the berry mixture. Arrange on a platter and serve.

TITORITA



TitoRita image

Cool down with our twist on the traditional margarita. Blended orange liqueur and fresh lime juice give the TitoRita a sweet and sour punch.

Provided by Tito's Handmade Vodka

Categories     Cocktails

Time 5m

Yield 1

Number Of Ingredients 7

1 ½ ounces Tito's Handmade Vodka
½ ounce orange liqueur
1 ½ ounces fresh lemon juice
1 ½ ounces fresh lime juice
½ ounce simple syrup
3 slices fresh jalapeno pepper
1 slice lime for garnish

Steps:

  • Add all ingredients to a shaker with ice.
  • Shake and strain into a glass over ice or into a martini glass.
  • For a spicy kick, add three jalapeno slices to the shaker.
  • Garnish with a lime slice.

Nutrition Facts : Calories 201 calories, Carbohydrate 22.3 g, Fat 0.2 g, Fiber 0.9 g, Protein 0.6 g, Sodium 3.2 mg, Sugar 8 g

RICOTTA TART: TORTA DI RICOTTA



Ricotta Tart: Torta di Ricotta image

Provided by Food Network

Categories     dessert

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 14

1/2 cup sugar
1/2 cup (stick) unsalted butter
1 egg
4 tablespoons milk or water
1/2 teaspoon baking powder
1/4 teaspoon salt
2 1/2 cups flour
1 1/2 pounds ricotta
1/2 cup sugar
4 eggs
1 teaspoon vanilla extract
1 egg
Salt
Water

Steps:

  • For the pasta frolla: Combine sugar, butter, egg, milk, baking powder and salt in a large bowl and mix well. Fold in the flour but do not over mix; make sure that the mixture remains cool and does not become pasty. Shape into a disk, wrap in plastic and refrigerate for 30 to 60 minutes, or until firm.
  • For the Ricotta Filling: Place the ricotta in a large bowl stir in the sugar, then the eggs one at a time. Add the vanilla being careful not to over mix.
  • Preheat the oven to 350 degrees F.
  • Cut off 1/2 of the pasta frolla and reserve. Roll 1/2 of the dough into a 14-inch disc and line a 9-inch cake pan with it. Allow the dough to hang over the edge of the pan. Roll out the reserved dough into a 10-inch circle. Reserve. Pour the ricotta filling into the crust base. Lay the reserved 10-inch circle of dough on the top of the filling. Trim the excess so there is a 1/2 to 3/4-inch overhang. Take the flap of dough left on the edge of the ring and roll it on itself so that it rests completely within the pan.
  • In a small bowl, beat together the egg with a pinch of salt and a few drops of water to make an egg wash. Brush the surface of the torta with the beaten egg mixture. Place the torta in the lower third of the oven and bake for about 45 minutes until the filling is set and the crust is golden brown. Remove from the oven and cool in the pan. Serve warm, or at room temperature.

VIDALIA ONION TARTE TATIN



Vidalia Onion Tarte Tatin image

This rustic tart makes a good first course when served with a salad; it's also a perfect accompaniment to roasted meats or chicken.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 10

1 tablespoon unsalted butter
2 teaspoons sugar
9 to 11 small Vidalia or other sweet onions, peeled (about 2 1/2 pounds)
1 leek, white part only, well washed
1 tablespoon fresh thyme, or 1 teaspoon dried, plus more for garnish
Salt and freshly ground black pepper
1 1/2 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
1 teaspoon balsamic vinegar
All-purpose flour, for dusting
Herbed Pastry

Steps:

  • Melt butter in a 10-inch nonstick skillet with an ovenproof handle; sprinkle with sugar, and remove from heat.
  • Cut 6 of the onions in half crosswise, and fit them snugly into the pan, cut sides down. (Cut more onions if necessary to cover pan.) Cut leeks into lengths about the same height as the onion halves, and fit them into spaces near center of the pan. Sprinkle with half the thyme leaves; add salt and pepper to taste.
  • Slice remaining onions 1/4 inch thick, and arrange over onion halves. Sprinkle with remaining thyme; season with salt and pepper.
  • Cook over medium-high heat for 5 minutes. Reduce heat to medium, and continue cooking for another 5 minutes, or until onions are a deep golden brown on the cut side. Shake pan gently from time to time and rotate its position on the burner to ensure even browning.
  • Pour stock and vinegar over onions; bring to a simmer, cover, and cook over low heat for 25 minutes, or until onions are very tender. Remove lid, raise heat, and cook until liquid is syrupy and almost completely reduced. Remove from heat; let cool slightly.
  • Heat oven to 375 degrees. On a lightly floured surface, roll out pastry 3/8 inch thick to a diameter slightly larger than pan. Wrap dough around rolling pin; unroll over pan. Tuck in excess.
  • Place pan in oven, and bake until pastry is golden brown and juices are bubbling, 30 to 35 minutes. Let cool in pan for 10 minutes, then invert onto a serving plate. Serve warm, garnished with fresh thyme.

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