Fresh Don Julio Food Pairings & Recipes

Created by Chef Ed Sura, Perennial Virant

 

Tomatillo Pickled Salsa Verde

CranberryVanillaAigre-Doux_BrusselSprouts_SweetPotatoes_Onions_ArugulaIngredients:

1lb Tomatillos, husked, washed, and cut into quarters

8 ½ oz Water

3 oz Tequila Don Julio Blanco

5 ½ oz Champagne Vinegar

3 oz Onions, sliced

1 tsp Salt

½ oz Honey

1 Jalapeño

½ oz Freshly Squeezed Lime Juice

Dash of Freshly Grated Lime Zest

2 Sprigs of Cilantro

Preparation:

  1. Place the tomatillos in a clean, warm quart jar.
  2. Add 1 jalapeño, lime juice, zest and cilantro to the jar.
  3. Combine liquid ingredients in a pot and bring to a boil.
  4. Pour hot preserving liquid over the fruit, leaving ½ inch headspace. Seal the jar.
  5. Process for 20 minutes in a hot water bath.

Yield:

1 quart

Serving Recommendation:

Serve as an accompaniment to grilled fish or meat.

 

Tequila Don Julio Cranberry and Vanilla Aigre-Doux

A sweet and sour relish

 

Ingredients:

9 oz Tequila Don Julio Añejo

3 ½ oz Red Wine Vinegar

5 ¼ oz Honey

1 ½ lbs Fresh Cranberries; washed

¼ oz Salt

1 Vanilla Bean, split

2 tsp Black Peppercorns

2 Star Anise

Preparation:

  1. Combine Tequila Don Julio Añejo, red wine vinegar, honey and salt in a large pot. Bring to a boil.
  2. Put the cranberries in a clean, warm quart jar.
  3. Put split vanilla bean, black peppercorns and star anise in the jar.
  4. Pour hot preserving liquid over the fruit, leaving ½ inch headspace. Seal jar.
  5. Process for 20 minutes in a hot water bath.

Yield:

1 quart

Serving Recommendation:

Use as a vinaigrette for spicy greens such as arugula, or serve over ice cream.

 

Muskmelon and Vanilla Tequila Don Julio Jam

 

PannaCotta_Muskmelon_VanillaJam_CandiedLime_WhiteChocolateCrumbleIngredients:

2 ½ lbs Melon; washed, peeled, seeded, and cut to ½ inch dice

4 ½ oz Honey

1 Vanilla Bean, split and scraped

2 oz Tequila Don Julio Reposado

1 oz Freshly Squeezed Lemon Juice

Preparation:

  1. Combine all ingredients, cover and let set overnight in the refrigerator.
  2. The next day, pour mixture into a saucepan and bring to a boil.
  3. Cook mixture to 215° F.
  4. Clean and sanitize jars, seals and rings.
  5. Fill jars with mixture to ¼ inch from top, seal and process for 20 minutes in boiling water bath.
  6. Cool and store at room temperature

Yield:

2 quarts

Serving Recommendation:

Serve with breads of crackers at the beginning of a meal, or with Panna Cotta for a sweet dessert.

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