Vegan Carlota de Limón

Recipe by Amanda Nolan, baker and owner of Sweet Craft Vegan, Brownsville Serves 10

“I think it’s a really great summer dessert because you don’t even need to turn on your oven to make it, and it’s eaten cold so it’s very refreshing. This vegan version is great because you can make it in the traditional way with Maria cookies. If you’re looking for a healthier snack, you can use any other cookie or cracker you’d like and any sweetener you prefer. It can be made in a cake pan and served as dessert at a fancy dinner, or you can even make it in containers or togo cups and take them with you in a cooler to the pool or beach for a refreshing snack on a hot day.”

16 ounces (454 g) silken or soft tofu

½ cup (100 g) cane sugar or other sweetener

⅓ cup (79 ml) almond milk (soy will also work)

⅓-½ cup lime juice, freshly squeezed

Zest of 1 lime plus more for garnish

2-3 sleeves vegan Maria cookies or 1 box Graham crackers

Lime wheels, for garnish

Notes: Any other premade vegan cookie will work, including Biscoff, and even saltine or club crackers. I also like using galletas populares or barras de coco, which are both vegan.

If using crackers instead of cookies, I recommend increasing the amount of sugar in the recipe to taste, up to 1 cup (200 g).

The dessert can be made with any type of citrus.

This recipe makes enough for an 8-by-8-inch square pan or 8- to 9-inch round pan. It can also be made in ramekins for individual servings.

Line your pan or dish with parchment paper for easy removal.

Blend the tofu, milk, sweetener and zest in a blender. While the blender is running, pour in the lime juice gradually and blend until combined and slightly thick. It will thicken more as it sits.

Pour some of the blended mixture into the dish you’ll be making the Carlota in, enough to evenly coat the bottom with a thin layer. If it has already started to thicken, spread it with a spoon or spatula.

Over the cream, gently place a layer of cookies without pushing down on them. On top of the cookies, pour another layer of cream to cover them. Repeat this process until you use all of the cream. Refrigerate overnight or at least 4 to 5 hours before serving.

Keep refrigerated and serve cold. Top with lime zest and lime wheels for decoration or any fresh fruit you prefer.

RECIPES BY CHRISTOPHER GALICIA, COCKTAIL AND SPIRITS DIRECTOR AT LAS RAMBLAS, BROWNSVILLE

“Shorts, sundresses and spritzes … three things absolutely crucial to any summer season in the Rio Grande Valley! The Spritz is a cocktail that dates back to the 1800s and originates in the Veneto region of Italy. Originally composed of wine and water, the spritz cocktail has evolved into a delicious drink containing white wine, predominantly sparkling, an apéertif/amaro/liqueur and sparkling water of some type. Most popular of the spritz family is the Aperol Spritz which contains the apéritif Aperol, Prosecco and sparkling water. Salud!”

Rosolio Spritz

Makes 1 drink

3 ounces (89 ml) dry sparkling rosé

1 ounce (30 ml) Lillet Rosé

1 ounce (30 ml) Aperol

1 ounce (30 ml) sparkling water

1 slice grapefruit, for garnish

Fill a wine glass with ice. Pour in the Lillet Rosé and Aperol. Add 3 ounces (89 ml) of dry sparkling rosé and top off with the sparkling water. Stir to incorporate, garnish with a grapefruit slice and enjoy!

Spritz di Bergamotto

Makes 1 drink

3 ounces (89 ml) dry sparkling wine

2 ounces (59 ml) Italicus Rosolio Bergamot Liqueur

1 ounce (30 ml) sparkling water

1 lemon, for garnish

Fill an old fashioned glass with ice. Pour in the Italicus Rosolio Bergamot Liqueur. Add the dry sparkling wine and top off with the sparkling water. Stir to incorporate, express lemon oils over the cocktail, drop lemon swath in cocktail and enjoy!

Spritz de Fleur

Makes 1 drink

3 ounces (89 ml) dry sparkling wine

1½ ounces (45 ml) Cocchi Americano

½ ounce (15 ml) elderflower liqueur

1 ounce (30 ml) tonic water

Chamomile buds, for garnish

Fill a brandy snifter with ice. Pour in the Cocchi Americano and elderflower liqueur. Add the dry sparkling wine and top off with the tonic water. Stir to incorporate, garnish with chamomile buds and enjoy!