Using a food processor, blend pretzels and sugar until you have a fine crumb. Add melted butter and pulse until combined.
Press crumbs evenly into a 10" springform pan. Bake for 6 minutes, remove and allow to cool to room temperature while preparing the filling.
Increase oven to 400°F.
Hull strawberries and cut in quarters. Lay in a single layer on a baking sheet and roast for 20 minutes. Flip strawberries and continue to roast for 20 minutes. Strawberries will be soft and jammy. Allow them to cool to room temperature.
Meanwhile, beat the cream cheese until smooth and fluffy. Beat in yogurt, 1/2 cup of the powdered sugar and vanilla. Keep chilled until ready to proceed.
Whip heavy cream and the remaining 1/4 cup of powdered sugar until stiff. Keep chilled until ready to proceed.
Once strawberries have cooled, combine with the granulated sugar in a food processor or blender and blend until pureed and combined.
Stir strawberry mixture into the cream cheese/yogurt mixture until completed combined. Fold in whipped cream and pour over cooled pretzel crust. Smooth out top and place in freezer for at least 6 hours, preferably overnight.
When ready to serve, remove from freezer and remove outer springform ring at least 20 minutes prior to serving. Cut into wedges and serve garnished with additional whipped cream and fresh macerated strawberries if desired.
-strawberries can be roasted and chilled one day ahead.
-frozen cake well covered will keep for up to a month in the freezer.
In a small bowl whisk together mayonnaise, sugar, wasabi, vinegar, salt and pepper. Allow the dressing to sit refrigerated for at least 10 minutes or until ready to use to allow sugar to completely dissolve.
In a large bowl toss together cabbage, carrots and green onion.
Stir in dressing and serve immediately for a crisp coleslaw. .
The coleslaw with soften as it sits so it is best served immediately after adding dressing. It can be made a couple of hours ahead and tossed before serving if needed.
Bring water, sugar and lime zest to a full boil, stirring occasionally to dissolve sugar. Allow mixture to boil for 1 minute. Remove from heat and cool completely. Can be made up to 2 days in advance and kept chilled.
Strain chilled syrup into a medium size pitcher and stir in lime juice, lemon juice, tequila and triple sec.
Combine fine sea salt and a small amount of lime zest in a shallow dish that is wide enough to fit the rim of your serving glass. Wet the edge of the glass rim with a lime wedge and dip in salt.
Serving option #1
Fill a cocktail shaker half full with ice. Add 6 1/2 ounces of margarita mix and shake for 30 seconds. Pour into prepared glass and serve immediately.
Serving option #2
Fill a prepared serving glass 1/4 full with ice and top with 6 1/2 ounces of margarita mix. Serve immediately.
Serving option #3
Freeze margarita mix in a sealable shallow container until firm. Scoop out into a prepared serving glass and serve immediately.
The frozen version of this recipe is undiluted with ice from shaking and/or serving and therefore slightly stronger in taste. As the slush melts it chills the glass and softens to slurpable goodness. My favourite!