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Recipe: Hungry Mutineer’s Margarita Bars

Food
05.04.2012

Margarita Bars

With Cinco de Mayo just a day away, we once again wanted to share the recipe for our Food Editor’s Hungry Mutineer’s Margarita Bars. They’re pretty damn good. Seriously, you should try them. Please note that Issue 17 of Mutineer Magazine won’t soon be arriving at your mailbox, but Issue 23 will be. Hooray!

To get you ready for Issue #17 of Mutineer Magazine, arriving in your mailbox soon, here is a peek at what the Hungry Mutineer has been up to. In this issue my column about cooking with tequila and has recipes for a watermelon and raspberry salad, and a prawn coctel and Scallop Bundles with Spicy Tequila Orange Sauce. In the meantime, here is my recipe for Margarita Bars. I am sure these tangy, salty and sweet treats will do well to whet your appetite.

I deviated from the normal “bar” recipe and included butter, making for a silkier filling. This requires a little more than the normal stir and pour method, but it is worth it. Besides, I firmly believe butter and tequila were made for one another. Cheers!

Margarita Bars

  • 4 egg yolks
  • 1 ½ c. powdered sugar
  • 6 TBS. flour
  • ½ c. fresh lime juice
  • ¼. c. reposado tequila
  • 2 TBS. triple sec
  • ¼ tsp. sea salt
  • 8 TBS. unsalted butter, cut into small pieces
  • 1 recipe crust (below)

Using a mixer, blend together the yolks, powdered sugar, flour, lime juice, tequila and triple sec together. Cook this mixture over medium-low heat, stirring constantly until it reaches 175F. Strain the mixture into a bowl and add in the butter, stirring to melt.

Spread the mixture evenly over the par baked crust and place in a 350F oven for 10-15 minutes. Be sure to keep an eye on this, it goes fast. Allow to cool before serving. Garnish with a sprinkle of sea salt and a slice of lime.

The Crust

  • 1 c. unsalted butter, at room temperature
  • ½ c. agave nectar
  • 2 eggs
  • ½ c. sugar
  • 1 tsp. vanilla
  • 2 tsp. lime zest
  • 1 ¾ c. all-purpose flour
  • ½ tsp. sea salt

Preheat oven to 350F.

Cream the butter, sugar and agave together using a mixer. When the mixture is fluffy and light in color, add in the eggs, one at a time. Mix in the vanilla, zest and salt before adding in the flour.

Press the dough evenly into a greased 9×11 pan and bake for 15-20 minutes or until lightly golden.



Comments

  1. Denise | Chez Danisse | Thursday, May 5, 2011

    These look like fun. Thanks!


  2. Harry Oranges | Friday, May 4, 2012

    These are a Hungry Mutineer Classic. I can’t wait to try them out. Any tips on how to make them just perfect?


  3. Phil | Friday, May 4, 2012

    I can attest, these are some damn fine Margarita Bars.


  4. Julie Kropf | Saturday, May 5, 2012

    Last night I made these wonderful bars and they were fantastic! One tip: you need to add 2 eggs to the crust recipe and then perfection will abound. Enjoy!!!


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