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[nverland]

COCONUT MARGARITAS

INGREDIENTS
1 cup sweetened shredded coconut
1/2 teaspoon salt
1/2 cup freshly squeezed lime juice, plus 2 tablespoons for glasses (about 5 limes)
3/4 cup Coco Lopez or cream of coconut
1/2 cup plus 2 tablespoons tequila
1/4 cup Cointreau or other orange liqueur

DIRECTIONS

Preheat oven to 350 degrees. On a rimmed baking sheet, toss coconut with the salt. Spread on sheet; toast in oven, stirring frequently, until golden brown, 8 to 10 minutes. Let cool, then crush with your hands until crumbly.

Pour 2 tablespoons lime juice into a shallow dish. Place coconut mixture in another dish. Dip rims of two cocktail glasses in lime juice, then in coconut mixture, coating well.

Combine remaining ingredients with 1 cup ice in a blender; puree until smooth. Divide evenly between prepared glasses, and serve immediately.


Red Chile Spiked Chocolate Mousse

Ingredients:
1 teaspoon unflavored gelatin
4 tablespoons water , divided
2/3 cup unsweetened cocoa powder , preferably Dutch-process
1/4 cup granulated sugar
2 teaspoons mild-to-medium New Mexican red chile powder , plus more for garnish
1 teaspoon instant espresso powder
1/8 teaspoon salt
1 large egg
3/4 cup low-fat milk
2 ounces bittersweet chocolate , chopped
1 1/2 teaspoons vanilla extract
8 teaspoons dried egg whites (see Note), reconstituted according to package directions (equivalent to 4 egg whites)
1/2 cup packed light brown sugar
1/2 teaspoon cream of tartar


Steps:


1: Sprinkle gelatin over 2 tablespoons water in a small bowl; set aside.

2: Combine cocoa, granulated sugar, chile powder, espresso powder and salt in a large saucepan. Whisk in egg, then milk. Cook over medium-low heat, whisking constantly, until steaming and just beginning to thicken, 4 to 5 minutes. Remove from the heat and immediately whisk in the softened gelatin, chocolate and vanilla. Stir until the chocolate is melted and fully incorporated.

3: Beat egg whites, brown sugar and cream of tartar in a medium bowl with an electric mixer on high speed just until firm peaks form.

4: Stir one-fourth of the egg whites into the chocolate mixture until smooth. Fold in the remaining egg whites until fully incorporated. Spoon the mousse into 8 dessert glasses or cups.

5: Chill the mousse until set, at least 2 hours. Sprinkle with chile powder, if desired.


Note: Pasteurized dried egg whites are a wise choice in recipes that call for uncooked egg whites. Look for brands like Just Whites in the baking or natural-foods section of most supermarkets.