Blackberry Jalapeño Margarita

I’m not typically one for New Years’ resolutions, but this year Sonia and I decided to give it a shot in a couple of different ways. (Stay tuned to read about hers shortly!). My resolution? No alcohol during the week. WHAT?! Ugh, I know. But a new year is all about trying to be a healthier you, right? (Cue eye roll).  Anyway, because of this resolution, when I do have a drink on the weekend, it better be damn good. I waited all week for it!

Another thing you should know is that I’m not a very patient person. Therefore, I really don’t feel like waiting for summer to come back around to have a margarita. I used to think it was so strange when someone ordered a margarita in the dead of winter. I thought they were strictly reserved as a refreshing drink on a hot day. I’ve changed my ways because, like I said, I’m not patient.

And that my dear friends is why I made this blackberry jalapeño margarita. Before you get up in arms about burning your tongue off with the jalapeños, I promise that it’s not that spicy. Just a little heat to add to the sweetness. Plus, it’s winter people. It’s the only way I could justify a margarita in winter – a little heat!

*Makes 6 cups or 1 small pitcher

  • 1 jalapeño (Through this recipe, I learned that the heat is in the seeds, not the pepper itself. Be sure not to throw them out!)
  • 4 cups of blackberries
  • Juice of 1 lime
  • 1/2 cup triple sec
  • 1 cup tequila

Additions:

  • 1 cup seltzer water
  • 1 lime wedge and sugar for the rim

Chop the jalapeño and place off to the side, then muddle the blackberries to a juicy pulp. In a large shaker of ice (for single servings) or a pitcher (for single servings. JK.) pour in all of the ingredients, with the exception of the “additions”. When ready to serve, rim the glass with the lime wedge and sugar. Top with seltzer.

Blackberry Jalapeno Margarita_damndelish

Happy drinking, XO.

Truffled Crostini

Now, you all know our obsession with anything truffle and I was lucky enough to get an assortment of truffle goodies from Jess for Christmas. Ranging from truffle salt, to truffle honey, to actual black truffles themselves. I was so excited to see all the unique dishes I could make with my new treats & did a quick experiment for this Saturday night’s wine induced festivities. See below for my quick, no cook appetizer/snack that was almost finished before I could post the photograph to our Instagram account! Make sure you like the photo, especially because my friend Caitlin’s Kate Spade salt & pepper shakers are the star of the show 🙂

  • Store bought (obvi from Trader Joe’s, like I shop anywhere else) toasted baguette chips (the base of the crostini).
  • Marscapone cheese (you can actually use ricotta cheese as well, but I had left over marscapone in the fridge and so I just used that vs. making a trip to the store). I smeared about 1 tbsp. on each piece.
  • Truffle honey (the smallest drizzle you can do, since the truffle is a very strong flavor. I used the back of the tablespoon I was using for the cheese to drizzle a tsp. worth of the honey on each piece).
  • Blackberries (I suggest cutting them in half because of the way they will fit on the crostini & you don’t want the fruit to over power the other flavors).

I add a pinch of sea salt and black pepper before adding the halved berry on top. It’s just that easy! No cook apps are my fav. They are quick to put together, require minimal clean up, and are also easy to transport.

Happy Eating, XO.