Pumpkin Margaritas

The craze for all things pumpkin continues to grow stronger year after year. This seasonal adaptation of the traditional cocktail is sure to be craved.
Pumpkin_Margarita_01

Ingredients:

Yield: One serving
2 Tbsp. pumpkin puree
1 1/2 Tbsp. agave nectar
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1 1/4 oz. tequila
1/4 oz. triple sec
1/2 oz. Ready-Set-Serve Lemon Juice
1 oz. apple cider
Cinnamon sugar for rimming

Instructions:

Combine all ingredients in a cocktail shaker with ice and shake until combined. Pour into a margarita glass rimmed with cinnamon sugar and top with ice.

Ingredients:

1 bunch Markon First Crop Asparagus, steamed

1/4 C Markon First Crop Basil

2 T Markon First Crop Chervil

2 T C Ready-Set-Serve Lemon Juice

2 cloves Ready-Set-Serve Peeled Garlic

1 tsp. lemon zest

1/4 tsp. cumin

1/4 tsp. coriander

1/4 C extra virgin olive oil

1/2 tsp. kosher salt

1/4 tsp. red pepper flakes

16 large shrimp, cleaned and threaded onto skewers to prevent curling

1 tsp. kosher salt

Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching

Edible petals and micro greens for garnish

Instructions:

Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.

Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.

To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.