Sipping pineapple margarita while preparing noche buena… But, if you’re a long time reader, you’d know that my family never prepares a traditional noche buena. We stay away from “traditional” dishes because those retailers with no conscience always jack up the prices even when the supply can outlast the demand. Except once during the last ten years, we’ve never bought a whole leg of ham. We don’t buy queso de bola because we’re not fans of queso de bola anyway. And we don’t have the noche buena “spread” on the table. We just have a normal meal which may just be a little more indulgent than usual.
As it was last year and the years before that, our Christmas Eve (late) dinner will consist of one main course, a side dish and one dessert. Just enough for a family of four. And just what are we having? Chicken relleno but with paella-style rice stuffing this time. I’ll post photos and the recipe well before the New Year so you’ll have time to get the ingredients should you decide to make the dish for New Year’s Eve. The chicken will go into the oven in 30 minutes or so.
Meanwhile, we’re having pineapple margaritas.
Based on a recipe by Ina Garten.
- 2 cups lime juice (you may substitute lemon juice although, if you do, you may need less than 2 c.)
- 2 cups white tequila
- 2 and 1/2 cups Triple Sec
- 2 cups unsweetened pineapple juice
- 2 tablespoons salt
- additional lime or lemon wedges to wet the rim of the cocktail glasses
- Chill the glasses you intend to serve the drinks in until needed.
- Place a couple of tablespoonfuls of refined salt in a saucer.
- Wet the rim of the glasses using the lemon or lime wedges. Dip in the salt.
- Pour all the ingredients for the drinks in a pitcher and stir.
- Half fill a shaker with ice. Pour in enough margarita mixture to reach about two-thirds of its capacity.
- Shake for half a minute.
- Pour into chilled glasses rimmed with salt.
Happy holidays to all.