By: Vianney Rodriguez Photos by: Jason Page Styling: Terrie Moore
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Mexico has its own species of marigold, knownbras Cempasuchil, and its importance to the Mexican culture dates back to pre-Hispanic times.brMarigolds are especially important in Mexicobrduring the Day of the Dead celebrations.br
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Cempasuchil is called the flower of the muertos,bror dead, and must be present in Día de losbrMuertos altars and ofrendas (or offerings). It’sbrbelieved that marigold’s pungent scent andbrvibrant color help lead the spirits of the deadbrback to Earth to visit their loved ones. Typically,brmarigold blossoms and petals are placed aroundbrthe altar and also on the ground leading up tobrthe altar, as if to form a path up to it.br
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I am lovingly drawn to the aroma of marigoldsbr– they remind me of my Abuelita Cuca, who always smelled of fresh-picked flowers and alwaysbrhad a smile for everyone. My cocktail passionbrstems from my abuelita, who adored sipping abrcocktail after a long day in the kitchen. She wasbrthe epitome of cool.br
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Mi querida Abuelita Cuca has left this earth,brbut has left mi corazon etched with beautifulbrmemories of our time in the kitchen together. Ibrwant to share with you two recipes that honorbrmi Abuelita Cuca…infused with marigolds.br
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Marigold Pineapple Margaritasbr
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Serves 20br
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PREP TIME: 10 minutes || COOK TIME: 5 minutes || TOTAL TIME: 15 minutes
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Marigold Simple Syrupbr
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1 cup water
br1 cup sugar
br1 cup dried marigold leavesbr
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INSTRUCTIONS:br
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In a saucepan, combine water and sugar and bring to a boil,brstirring occasionally. Once at a boil, remove saucepan frombrheat, add dried marigolds, allow to steep for 5 minutes.brStrain through a fine sieve and let cool. Spread strainedbrmarigold leaves on a baking sheet to make garnish.br
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Note: Marigold Simple Syrup will keep for up to two weeks inbrthe refrigerator if well-sealed.br
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For Candied Marigoldsbr
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INSTRUCTIONS:br
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Spread strained marigold leaves on a baking sheet to makebrgarnish. Place strained marigolds in a 200-degree oven. Bakebrfor an hour, stirring occasionally to allow marigolds to drybrout. Use candied marigolds to garnish margaritas.br
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For Marigold Pineapple Margaritasbr
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INSTRUCTIONS:br
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3 quarts pineapple juice
br1 cup freshly squeezed lime juice
brMarigold Simple Syrup, recipe above
br4 cups Tequila Blanco, such as Tequila Cazadores Blancobr
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For Garnish: lime wedges, smoked salt, candied marigoldbrleaves, pineapple wedgesbr
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INSTRUCTIONS:br
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In a large pitcher or cazuela, combine pineapple juice, limebrjuice, marigold simple syrup and Tequila. Stir to combinebrwell. Run a lime around rim of glass, and dip half glass intobrsmoked salt and other half into candied marigold leaves.brFill glasses with ice and serve margaritas garnished withbrpineapple wedges.
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Creamy Marigold Baked Rice
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Serves 6br
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PREP TIME: 5 minutes || COOK TIME: 41 minutes || TOTAL TIME : 46 minutes
br1 cup white rice, such as Mahatmabr2 tablespoons butter, unsalted
br1/4 cup diced onions
br1 teaspoon salt
br1 teaspoon pepper
br1/2 cup dried marigold leaves
br1 cup heavy cream
br1 tablespoon fresh lime
INSTRUCTIONS:br
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For rice: Bring 2 cups of water to abrboil in a 2-quart heavy saucepan. Stirbrin 1 cup rice. Cover, reduce heat andbrsimmer for 20 minutes or until allbrwater is absorbed.br
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To a pan over medium-high heat,bradd butter. Sauté onion until lightbrand translucent, about 3 minutes.brSeason with salt and pepper. Stir inbrdried marigolds and heavy cream.brCook over low heat for 3 minutes,brstirring.br
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Preheat oven to 350 degrees. Liberally spray a baking dish with non-stickbrcooking spray. Stir together the ricebrand marigold cream sauce. Bake for 15 minutes. Remove from oven,brdrizzle with fresh lime juice andbrserve warm.
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Contact:br
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sweetlifebake.com | @sweetlifebake
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