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| | From:  ANNIE24447 (Original Message) | Sent: 3/26/2007 4:15 AM |
Cafe de Olla
serves four
6 T. ground coffee
6 to 8 small brown sugar cubes
3 cinnamon sticks
3 cloves
4 C. water
Heat all ingredients in a small pot to the boiling point.
Reduce heat to low and simmer for 15-20 minutes,
or until the sugar cubes dissolve.
Pour into coffee mugs (using a strainer is best).
Note: the longer the coffee simmers, the more the
flavor will develop.
Another caffeinated beverage of choice for Mexicans contains no coffee -- it's chocolate in this case which does the trick. "Chocolate Mexicano" is a rich, sweet and very chocolatey beverage which can be substituted for a morning cup of coffee. It's often served with "churros," long, thick pieces of dough which are deep-fried and resemble chubby batons. The churros are dipped into the chocolate drink bite by bite. This recipe comes from Oscar Rocha, owner of Cafe Fanari, a colorful cafe in San Francisco's Mission district.
Chocolate Mexicano
serves four
4 C. milk
4 oz. sweetened chocolate
4 cinnamon sticks
Heat the milk to the boiling point. Place the chocolate
(break it into one-oz. pieces) in a wide-mouthed pitcher,
then pour the hot milk over it. Stir the milk so that the
chocolate will dissolve, then use an egg-beater to
froth the milk. Serve in individual cups, and place a
cinnamon stick in each cup.
A light dusting of cinnamon powder is optional.
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Horchata (Cinnamon Rice Milk)
185 g long grain rice, rinsed
1890 ml water
1 cinnamon stick, broken into pieces
5 ml vanilla (optional)
100 g white sugar
In a large saucepan, combine rice, water and
cinnamon stick. Set aside for 3 hours.
After 3 hours, bring to a boil, reduce heat,
and simmer for 30 minutes. Allow to cool.
Puree rice mixture in a blender until smooth.
Strain through cheesecloth or a fine sieve.
Flavor with vanilla and sugar to taste.
Chill, and serve over ice. |
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Mexican Quiche
Perfect for a main dish or even for breakfast.
This quiche can be sliced and individually frozen.
Simply heat in the microwave for a quick meal on the go.
INGREDIENTS:
6 eggs
1 cup half and half
3/4 cup" crema" (or sour cream)
1/4 cup bell pepper, chopped
1/4 cup tomato, chopped
1 tablespoon cilantro, chopped
1/4 cup green onion
1/4 teaspoon salt
1/4 teaspoon cumin
pre-baked pie shell or 6 warmed corn tortillas
pressed into pie dish
PREPARATION:
If using the corn tortillas, brush with oil and pre-bake in
a 400 degree oven until lightly browned.
Beat eggs until smooth. Whisk in half and half and" crema."
Then blend in cumin and salt.
Toss tomato, onion, cilantro and bell pepper and sprinkle
on top of pie crust or tortillas.
Pour egg mixture over that and bake for 45 minutes,
or until toothpick comes out clean. |
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Mexican Wedding Cookies
Makes 2-3 dozen.
2 cups flour
1/2 cups confectioner's sugar
1 cup butter
dash salt
1 cup pecans, chopped fine
1 teaspoon vanilla
Mix flour, sugar, salt and nuts. Stir in vanilla.
Melt butter and work into dough until it forms a ball. Shape into 1" diameter patties, place on cookie sheet and bake at 350 degrees for about 30 minutes, or until cookies are a light golden brown.
Let cool slightly, then dust with confectioner's sugar.
From the Dinner Co-op
Gluten-free Mexican Wedding Cakes
Prep Time: 10 Minutes;Cook Time: 8 Minutes
Ready In: 18 Minutes;Yields: 30 servings
Crunchy yet tender. A gluten-free adaptation of the
traditional recipe. Make sure your ingredients are really gluten-free. As a variation, dip each cookie halfway
in melted chocolate chips and roll in nuts or sprinkles.
Arrange on plate. These cookies freeze very well."
INGREDIENTS:
1/2 cup butter
1 teaspoon gluten free vanilla
extract
1 cup confectioners' sugar
1/2 cup white rice flour
1/4 cup cornstarch 1/4 cup tapioca flour
1/4 teaspoon unflavored gelatin
(optional)
1 cup chopped hazelnuts
1 cup chopped walnuts or
hazelnuts
confectioners' sugar for dusting DIRECTIONS:
Preheat the oven to 350 degrees F (175 degrees C).
In a medium bowl, mix together the butter and vanilla
until well blended. Sift together the confectioners' sugar,
rice flour, cornstarch, tapioca starch and gelatin.
Stir into the butter mixture until all of the dry
ingredients have been absorbed.
Mix in the ground hazelnuts and chopped hazelnuts.
Form teaspoonfuls of dough into balls, and shape into crescents. Place cookies at least 2 inches apart
onto ungreased cookie sheets.
Bake for 8 to 10 minutes in the preheated oven,
until golden brown. For crispier cookies, reduce heat
to 325 degrees F (165 degrees C), and bake slightly longer. When cookies have cooled completely,
dust with additional confectioners' sugar. |
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Shrimp Ceviche
INGREDIENTS:
3 lbs small raw shrimp, cleaned
4 large tomatoes, seeded and diced
6 limes, juiced
4 lemons, juiced
1 cup cilantro leaves, chopped
1 serrano chile, seeded and finely chopped
1/2 of a cucumber, peeled and diced
1 red onion, diced
salt and pepper to taste
3 tablespoons tomato sauce
PREPARATION:
Lay out shrimp in the bottom of glass baking dish.
Pour lemon and lime juice over them and refrigerate
for 3 hours. The juice will "cook" the shrimp.
Toss with remaining ingredients and refrigerate
for one more hour or longer.
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Mexican Fritters
Bunuelo means fritter and there are many varieties of this puffy Mexican fried bread. These bunuelos are buttery with a tender mixture, something between pound cake and shortbread. -
Makes: approximately 20 bunuelos 1/3 cup unsalted butter, softened
1/3 cup granulated sugar
2 large eggs
1 teaspoon vanilla
1 3/4 cups all-purpose flour
2 teaspoons double-acting baking powder
1/2 teaspoon salt
2 tablespoons heavy cream
Vegetable oil for deep frying
In a bowl cream together the butter and the granulated sugar and beat in the eggs and the vanilla.
Beat until mixture is smooth.
Into the bowl sift together the flour, the baking powder
and the salt. Add the cream and stir the dough until it
is just combined.
Turn the dough onto a well-floured surface and with
well-floured hands knead it for 1 minute or until smooth.
Roll out and pat the dough to 1/4 of an inch thick and
with a floured 2 1/2 inch round cookie cutter cut out rounds, transferring them to a sheet of wax paper.
Knead the scraps of dough together gently and make
more mounds in the same manner.
In a kettle heat 1 1/2 inches of the oil until it registers
375 degrees F on a deep fat thermometer.
Into it drop 3 or 4 of the rounds and fry them,
turning frequently, for 2 minutes or until golden brown
in color.
Transfer the bunuelos with a slotted spoon to paper
towels to drain and fry the remaining rounds in the
same manner. While the bunuelos are still warm,
toss them with the cinnamon sugar (recipe follows).
Cinnamon Sugar
1 cup sugar
2 teaspoons cinnamon
In a small bowl stir together the sugar and the
cinnamon until the mixture is combined well.
Makes about 1 cup.
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Mexican Corn and Potatoes
(6 servings) 1 Serrano Chile*
1 c Onion; Chopped, 1 Lg
2 tb Margarine Or Butter
2 c Whole Kernel Corn
2 c Potatoes; Cooked, Cubed
1 1/2 ts Red Chiles; Ground
1/2 ts Salt * Use either 1 or 2 of the chiles that have been seeded and chopped. to your own taste. Cook and stir the chiles and onion in the margarine in a 10-inch skillet until the onion is tender. Stir in the remaining ingredients, cook, stirring occasionally, until heated through, about 4 minutes. |
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Equivalencies
For most beans:
1 pound dried beans=2 cups dried=6 cups cooked beans
REFRIED BEANS
1 lb Dry Pinto Beans (2 1/2 cups)
1/4 cup Lard or Bacon Drippings
2 Cloves Garlic, Minced
1 1/2 tsp. Salt
In a Dutch oven,combine beans and 6 cups water.
Bring to boiling.
Reduce heat; simmer 2 minutes. Remove from heat.Cover.
Let stand 1 hour. (Or soak beans in water over-night in a covered pan.) Drain.
In same Dutch oven,combine drained beans and 4 cups more water.
Bring to boiling. Cover and simmer 2 hours until beans are very tender.
In a large heavy skillet,melt lard. Add beans with liquid,garlic and salt.
Using a potato masher or fork,mash beans completely.
Cook,uncovered,for 10-15 minutes or until thick,stirring often. Makes 6-8 side-dish servings or about 5 cups. |
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