Skip to main content

Month: January 2023

Bobby Flay’s Cactus Pear Margarita

Written by cherisberries on . Posted in Beverage, Recipes.

This recipe is based on Bobby Flay’s recipe which can be found here.

Ingredients Needed:

  • Lime wedge
  • Coarse salt
  • 8 ounces white tequila
  • 4 ounces Cointreau
  • 4 ounces of Cheri’s cactus pear juice
  • 2 ounces Roses lime juice
  • 2 cups ice cubes

Rub lime wedge around the rim of cocktail glasses and dip the rim into a saucer of coarse salt. Place tequila, Cointreau, Prickly Pear Cactus Syrup, lime juice, and ice cubes in a blender and blend until frothy.

Cheri’s Prickly Pear Brandy

Written by cherisberries on . Posted in Beverage, Recipes.

  • Pour equal parts of your favorite brandy with Cheri’s Prickly Pear Syrup.
  • For two people: Pour 1 jigger of Prickly Pear Syrup into a cocktail mixer. Then pour 1 jigger of your favorite brandy and shake. Pour into two liqueur glasses. This makes a delicious after-dinner drink.

For an incredible dessert pour some of this Prickly Pear Brandy over vanilla ice cream.

Wow!!!!   Delicious!!!  Very easy to make and everyone will love it!

Prickly Pear Agave Whipped Cream

Written by cherisberries on . Posted in Dessert, Recipes.

  • 2 cups Heavy cream
  • 1/3 cup Cheri’s Prickly Pear Cactus Agave Nectar
  • ½ teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon

1. Place the mixing bowl and wire whip attachment in freezer for 10 – 15 minutes to chill.
2. Combine all of the ingredients in the chilled bowl and whip on medium to medium-high speed for 2 to 3 minutes, or until slightly stiff peaks form.
3. Cover and refrigerate until ready to serve, up to 3 hours ahead of time.
4. Yields 2 to 4 cups.

This recipe was made by Chef Jan Osipowicz at the Epazote Kitchen at the El Conquistador Resort here in Tucson, AZ.

Organic Arugula Salad

Written by cherisberries on . Posted in Recipes.

This recipe was made by Chef Jan Osipowicz at the Epazote Kitchen at the El Conquistador Resort here in Tucson, AZ.

Plate Specification:

  • 5 oz Arugula
  • 5 Orange segments
  • 2 oz crumbled local goat cheese
  • 1.5 oz Candied pecans
  • Plate according to Chef demo.

Pecans

  • 1 lb pecans
  • 2 oz water
  • 5 oz brown sugar
  • 1 pinch cayenne powder

Mix water and sugar to resemble wet sand. Add pecans and cayenne and mix thoroughly. Lay on a roasting rack on a sheet pan and roast in a 350-degree oven for about 7 minutes.

Agave Vinaigrette

  • 8 oz Cheri’s Agave nectar
  • 10 oz Canola oil
  • 8 oz Apple cider vinegar
  • 2 each Minced shallot
  • 1 tsp Minced garlic
  • 5 sprigs fresh thyme
  • 5 Whole black peppercorns

Heat vinegar and agave nectar in small sauce pot with shallots, garlic, thyme, peppercorns then let cool. Remove peppercorns and thyme and discard. Blend the remaining ingredients in a high-speed blender while slowly adding canola oil. Adjust seasoning as needed.

Pork Chops with Jalapeno Jelly

Written by cherisberries on . Posted in Recipes.

  • 2 tablespoons extra virgin olive oil
  • 3 sprigs fresh cilantro
  • 1 tablespoon lime juice
  • ¼ teaspoon freshly minced garlic
  • 4 tablespoons Cheri’s Jalapeno Pepper Jelly 
  • 8 pork loin chops (3/4 inch thick), trimmed
  • Salt to taste
  • 1 tablespoon cracked black pepper

In a small bowl, combine the olive oil, cilantro, lime juice, garlic, and jalapeno jelly in a bowl, and whisk together. Tenderize the pork chops and marinade in a resealable plastic bag or bowl. Remove the air from the bag, and seal; refrigerate for at least 6 hours, or overnight.
Preheat your grill on medium heat, or preheat broiler.
Remove the chops from the marinade, and season with salt and pepper. Place the chops on indirect heat on the grill, or under the broiler. Cook the meat on both sides until done, turning frequently so the marinade doesn’t burn.

Chile Roasted Salmon

Written by cherisberries on . Posted in Recipes.

Makes 4 servings

  • 4 (4 oz. each) salmon fillets
  • 1 Tablespoon balsamic vinegar
  • 1 Tablespoon Orange Blossom Honey
  • 1 teaspoon chili powder
  • Salt to taste

Place salmon on lightly greased baking sheet or broiler pan. Season with salt. In small bowl, combine vinegar, honey, and chili powder; mix well. Spread mixture evenly over fish. Roast at 400°F for 10 to 15 minutes or until fish flakes when tested with fork.

(Based on recipe from Honey.com)

Prickly Pear Watermelon Salad

Written by cherisberries on . Posted in Appetizers, Recipes.

Serves 4-6 people.

Ingredients:

  • Watermelon
  • Blueberries (or your favorite berries)
  • Lemon
  • Prickly Pear Syrup

Directions:

  1. Cut up 3 cups of cubed watermelon.
  2. Toss in 2 cups of blueberries.
  3. The zest and juice of 1/2 lemon
  4. Drizzle on top some Prickly Pear Syrup

Serve cold!  Delicious!

Recipe by Nancy Casey

Virgin Prickly Pear Cactus Margarita

Written by cherisberries on . Posted in Beverage, Recipes.

Virgin Prickly Pear Cactus Margarita

Ingredients:

  • 6 ounces Limeade Concentrate
  • 4 ounces Cheri’s Prickly Pear Cactus Syrup
  • 3 ounces Orange Juice
  • 2 ounces fresh Lime Juice
  • 1 ounce fresh Lemon Juice
  • 4 cups ice cubes
  • ½ Lime, cut into 4 wedges
  • Kosher Salt
  • Lime and Lemon Zest

Instructions:

  1. Moisten the rim of the serving glasses with a little lime juice.
  2. Put the salt and citrus zest into large saucer or shallow pie pan.
  3. Invert each glass in the salt and gently twist to coat the rim.
  4. Place the limeade concentrate, syrup, citrus juices, and ice into a blender or frozen drink mixer.
  5. Blend on high until ice is pulverized and drink is thoroughly mixed.
  6. Pour into glasses and garnish with lime wedges.  Serve and enjoy!
  • 1
  • 2