Issuu on Google+

Dulce Sabor a

MEXICO Por: Claudia Flores

a n a D

Con amor para:

Dieter

Chocolate

Churros


Three Kings Day If you call a Mexican Friend of january 6th, for shure they have on table a Rosca de Reyes, but what is that? While in the United States and other countries kids believe in Santa Claus in Mexico kids belive in “Los Reyes Magos” (The three Wise men”. This holiday is celebrated twelve days after Christmas on January 6th. It commemorates the day the Three Wise Men (Melchoir, Gaspar, and Baltazar) arrived in Bethlehem to bring gifts to baby Jesus.

How to Celebrate Three Kings Day in Mexico Instructions

1.- Write a letter to the Three Wise Men asking for the gifts you hope to receive. Just as American kids send letters to Santa asking for presents, children in Mexico write similar letters that also include explanations of how they've been good and deserve gifts. These letters are then tied to a balloon and lit so that they burn as they float away. The smoke send offs the requests. You also can place the letters in a shoe, which is left under the nativity or Christmas tree.

2

Print your letter

.-Leave gifts out for the Wise Men and their animals on the evening of January 5th. Traditionally Mexican children will fill their shoes with hay for the camels and leave milk and cookies out for the Wise Men. The kids then go to bed early. Wake up early the morning of January 6th to receive your gifts. Kids will find their letters, hay, water and food have been replaced with toys and other presents.

3.-Gather together with family and friends to celebrate the day. One key tradition is the Rosca de Reyes, is usually served with hot chocolate. There is also a small doll baked inside the bread to remember how Jesus had to be hidden from King Herod and his army. The person who finds the doll is responsible for hosting another celebration “Candlemas Day”, the final celebration of the Christmas season, on February 2nd. Cooking Tamales So, if you call a Mexican friend on February 2 for shure they have tamales on the table. But this is another story, ja,ja,ja. 1


INGREDIENTS

Rosca de Reyes Three Kings Bread

-1 (1/4-ounce) packet active dry yeast -1/4 cup warm water -1/4 cup dried figs, cut into strips, plus more for garnish -1/4 cup candied orange peel, cut into strips, plus more for garnish -1/4 cup candied lemon peel, cut into strips, plus more for garnish -1/4 cup chopped candied cherries, plus more whole for garnish 2 tablespoons light rum -1/4 cup milk -1/4 cup sugar -1/4 cup (1/2 stick) unsalted butter -1 teaspoon pure vanilla extract -1/4 teaspoon ground cinnamon -1 teaspoon salt -3 1/2 to 4 cups all-purpose flour -3 large eggs DIRECTIONS

In a small bowl, combine the yeast and warm water; stir to blend. Let stand until the yeast comes alive and starts to foam, about 5 to 10 minutes. Put all of the candied fruit in small bowl and drizzle the rum on top. Let stand for 15 minutes to 1 hour to infuse the flavor. In a small pot, warm the milk over medium heat. Add the sugar, butter, vanilla, cinnamon, and salt. In a large bowl, mix 3 1/2 cups flour, 2 eggs, yeast mixture, milk mixture, and the rum soaked candied fruits, mixing very well until the dough gathers into a ball. If the dough is too wet, Add additional flour, a little at a time, if needed to form a soft dough. Turn the dough out onto a lightly floured surface and knead until it's smooth and elastic, about 5 minutes. Put the ball of dough back into the bowl and cover with plastic wrap or a kitchen towel and set aside in a warm spot to rise for 1 hour. Remove the dough from the bowl and knead on a lightly floured surface. Using your palms, roll the dough into a long rope. Shape the coil into a ring, sealing the ends together. Insert a little doll or coin into the bread from the bottom, if desired. Line a baking pan with aluminum foil and coat with nonstick cooking spray. Carefully transfer the dough ring to the prepared baking pan. Preheat the oven to 350 degrees F. Beat the remaining egg in a small bowl with 1 tablespoon of water to make an egg wash, and brush the top of the bread. Decoratively garnish the top of the bread with more candied fruit and bake for 35 to 40 minutes until the cake is golden.Cool on a wire rack before slicing. Cook's Note: Let your guests know there is a little doll or coin inserted inside. 2


Conchas de Dulce Sweet Bread

STEP

1

In a large bowl, stir together the yeast and warm water. Mix in the milk, 3/8 cup sugar, 1/3 cup melted butter, salt, egg and half of the flour. Gradually mix in the remaining flour, and 1/2 teaspoon cinnamon. Turn the dough out onto a floured counter to knead as soon as it pulls together enough.

INGREDIENTS -2 1/2 teaspoons yeast -1/2 cup warm water -1/2 cup evaporated milk -3/8 cup white sugar -1 teaspoon salt -1/3 cup butter or margarine, melted -1 egg -4 cups all-purpose flour -1/2 teaspoon ground cinnamon -2/3 cup white sugar -1/2 cup butter or margarine -1 cup all-purpose flour -2 teaspoons ground cinnamon -1 teaspoon vanilla extract SERVINGS 12 Conchas

STEP

2

Knead for 6 to 8 minutes, until smooth and elastic. Place in a large greased bowl, and turn the dough to coat. Cover, and let rise in a warm place until doubled, about 1 hour.

STEP

3

Make the topping while the dough rises. In a medium bowl, beat 2/3 cup sugar and 1/2 cup butter until light and fluffy. Stir in the flour until the mixture is the consistency of thick paste. Divide into two parts, and place one part in a separate bowl. Mix cinnamon into one half, and vanilla into the other half.

STEP

4

When the dough is done rising, cut into 12 even-sized pieces. Shape into balls, and place on a greased cookie sheet, spacing about 3 inches apart. Divide each bowl of topping into 6 balls, and pat flat. Place circles of topping on top of the dough balls patting down lightly. Use a knife to cut grooves in the topping like a clam shell. Cover and let rise until doubled, about 45 minutes. TOTAL TIME PREP. TIME

3

15min.

2:20min.


Pastel de 3 Leches 3 Milks cake STEP

1

Preheat oven to 350 degrees F (175 degrees C).

STEP

2

STEP

Grease a 10x15-inch baking dish.

STEP

3

Beat egg whites in a large mixing bowl with an electric mixer on high until stiff peaks form; gradually beat in sugar until mixture is glossy. Beat in egg yolks, one at a time, combining each yolk before adding the next. Reduce mixer speed to medium and add flour, about 1 tablespoon at a time, to the mixture, beating continuously; beat in baking powder, milk, and vanilla extract. Pour batter into prepared baking dish.

STEP

4

Bake in the preheated oven until cake is lightly browned and a toothpick inserted in the middle comes out clean, about 25 minutes. Let cake cool for 15 minutes.

5

Pour 1 cup cream, sweetened condensed milk, and evaporated milk in a blender and pulse several times until well blended. Pour threemilk mixture evenly over the cake. Refrigerate cake until cold and the milk mixture has soaked in, at least 1 hour.

STEP

6

Cut in squares and top each serving with a dollop of whipped cream and a few sliced strawberries. Refrigerate leftovers.

INGREDIENTS -6 eggs, separated -1 cup white sugar -1 cup all-purpose flour -1 tablespoon baking powder -1/2 cup milk -2 teaspoons vanilla extract -1 cup heavy whipping cream -1 (14 ounce) can sweetened condensed milk -1 (12 ounce) can evaporated milk -1 cup whipped cream -1 cup sliced fresh strawberries

4


Gorditas Sugar Gorditas

INGREDIENTS

-2 cups flour -½ cup shortening or margarine (at room temp.) -½ cup sugar -1 teaspoon salt -1 teaspoon baking powder -½ cup milk -1 egg, lightly whisked

STEP

1

Combine the dry ingredients in a large bowl, add the shortening or margarine and work it in with your hands.Gradually add in the milk and egg until dough forms. Make 12 dough balls, set aside. STEP

2

Heat a griddle pan or comal to medium heat. With a tortilla press or with a flat plate, take 1 dough ball and place between plastic, flatten to about 3½ inches in width. Cook on hot griddle for 1 or 2 minutes per side until nicely browned. Serve warm with butter and or dulce de leche.

5


STEP

INGREDIENTS Vegetable oil for deep frying 3/4 cup water 1/3 cup butter or margarine 2 tablespoons sugar 1/8 teaspoon salt 3/4 cup all-purpose flour 1/4 cup cornmeal 1 teaspoon ground cinnamon 3 eggs 1/4 cup sugar 1/4 teaspoon ground cinnamon

STEP

2

Spoon mixture into decorating bag fitted with large star tip. Pipe 4-inch strips of dough directly into hot oil. Fry 2 to 3 minutes or until golden brown, turning several times. Remove carefully from oil with tongs. (Do not prick surface of churros.) Drain on paper towels.

1

In deep fryer or heavy skillet, heat 2 to 3 inches oil to 375째F. In 2-quart saucepan, mix water, butter, 2 tablespoons sugar and the salt. Heat to boiling. Add flour and cornmeal; cook until mixture leaves sides of pan in smooth ball, stirring constantly. Remove from heat. Add 1 teaspoon cinnamon. Add eggs 1 at a time, beating vigorously by hand after each addition until mixture is smooth.

STEP

3

In pie pan or shallow dish, mix 1/4 cup sugar and 1/4 teaspoon cinnamon. Roll warm churros in sugar-cinnamon mixture. Serve warm.

PREP. TIME

40min.

TOTAL TIME

40min.

SERVINGS

18

6


PiĂąa Colada Pound Cakes 3

STEP

Bake 58 to 63 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling racks. Cool 50 minutes. 4

STEP

INGREDIENTS -1 box white cake mix -3 eggs -1 can (14 oz) coconut milk -2 teaspoons rum extract -1/2 cup flaked coconut -1 can (8 oz) crushed pineapple, drained, 3 tablespoons juice reserved -3/4 cup powdered sugar STEP

1

Heat oven to 325°F (for all pans). Spray bottoms onlyof two 8x4-inch loaf pans with baking spray with flour. STEP

2

In large bowl, beat cake mix, eggs, coconut milk and rum extract with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in coconut and pineapple. Pour into pans. 7

In small bowl, mix powdered sugar and reserved 3 tablespoons pineapple juice. Poke tops of cakes every inch with toothpick. Pour sugar mixture over cakes. Cut each cake into 8 thick slices, using serrated knife. Store loosely covered. PREP. TIME SERVINGS

20min. 16


INGREDIENTS

Pink Tamales

-32 dried corn husks, 6 husks reserved -1 can (20 oz) pineapple tidbits in syrup, drained and syrup reserved -4 cups instant corn masa for tamales -2/3 cup shortening -1/2 cup raisins -1 1/2 cups sugar -1/8 teaspoon salt -1/2 teaspoon baking powder -4 to 6 drops red food color STEP

1

Pull 1/4-inch strings from reserved husks to wrap tamales, or use twine; set aside. Cover corn husks (including pulled strings) with warm water and let stand until pliable, at least 30 minutes. STEP

2

Meanwhile, coarsely chop pineapple tidbits; set aside. Add enough water to reserved pineapple syrup to make 3 cups liquid. In large bowl, add pineapple liquid, corn masa, shortening, sugar, baking powder and salt. Beat with electric mixer on low speed until combined, and then use hands to form soft, creamy dough. Stir in food color until light pink.

STEP

3

Drain corn husks; pat dry with paper towels. Place 2 tablespoons dough on each corn husk, spreading slightly, making small indentation in center with back of spoon. Place 1 to 2 teaspoons pineapple and 1 teaspoon raisins in indentation, pressing in slightly. Place another 2 tablespoons dough on top of fruit to cover completely.

STEP

4

Fold each side of the corn husk over filling to cover. Using thin pieces of husk, tie each end of the tamale.

STEP

5

In 5-quart Dutch oven, place round cooling rack. Pour boiling water in Dutch oven, almost touching rack. (Water should not touch tamales when they are added.) Place 6 empty corn husks on top of rack. Stand filled tamales inside pan, leaning against sides all around. Cover tamales with damp towel, and cover pan, tucking in edges of towel, so no edges hang over sides of pan. Reduce heat to medium. Simmer gently 1 hour to 1 hour 15 minutes or until tamale dough becomes firm. Add more water if needed during cooking time. Let stand uncovered 10 to 15 minutes. Carefully unfold each tamale by removing string and opening husk. 8


Rice with Milk Pudding

INGREDIENTS -1/2 cup white rice (long grain) -2 cups water -1/2 teaspoon salt -3 cinnamon sticks -1 10-ounce can evaporated milk -1 cup sugar -1 teaspoon vanilla extract -ground cinnamon for garnish STEP

STEP

4

Place the rice mixture into individual serving cups and chill for about 1 1/2 hours.

1

In a saucepan over medium heat, cook the rice, water, salt, and cinnamon sticks for 15 minutes.

STEP

5

Garnish with powdered cinnamon and cinnamon sticks before serving. STEP

2

Add the evaporated milk and sugar when the rice grains begin to split open.

STEP

3

Reduce the heat to low and cook the rice mixture until creamy. Remove the mixture from the heat. Take out the cinnamon sticks and reserve for garnishing. Mix in the vanilla extract.

9


Mexican Empanadas

INGREDIENTS

Blackberry and Strawberry

-4 cups all-purpose flour -2 tablespoons sugar -1/2 teaspoons salt -4 teaspoons baking powder -1 cup vegetable shortening -1 cup chicken stock -1 cup blackberries -1 cup wild strawberries -1/2 cup goat cheese -1/4 cup sugar -2 large eggs -2 tablespoons water -Peanut oil, for frying In a large mixing bowl, combine flour, sugar, salt and baking powder and mix well. Add shortening and break it up by hand until it resembles cornmeal. Add chicken stock and knead until all is incorporated. Let it rest, covered, for at least 30 minutes in cooler. Meanwhile, make the filling. Combine blackberries, strawberries, goat cheese and sugar and mix well. When the dough has chilled, roll it out to 1/4-inch thickness on a lightly floured surface with a rolling pin. Cut circles out of the dough with a 4-inch round cutter. Spoon a heaping tablespoon of filling into the center of each dough circle. Beat the eggs and water together in a small bowl. Brush the egg wash all around the edges of the dough. Fold the dough over the filling to make the circles into half moons. Crimp the edges with the tines of a fork to seal the dough closed. Heat a pan, filled half way up with peanut oil, to 350 degrees F. Fry the empanadas until golden brown, about 6 to 8 minutes, turning them over occasionally with tongs. SERVINGS

04

TOTAL TIME 1 Hr. 13min. 10


Flan Napolitano INGREDIENTS

Caramel Flan

-1 1/2 Cups sugar - 2 Tablespoons water - 2 Cans condensed milk - 1 1/2 cans evaporated milk - 2 Cups cream cheese - 3 Eggs - 2 Egg yolks - 1 Tablespoon vanilla extract - 1 Cinnamon stick - A pinch of salt INSTRUCTIONS For the caramel: Combine 1 cup sugar with the 2 tablespoons of water in a saucepan and place over medium-high heat. When the sugar begins to melt, swirl the pan over the heat about 10 minutes, watching for it to darken to a honey-amber color. Remove from heat and immediately pour into a flan mold, tilting it so the caramel coats up the sides and the bottom evenly. Place the mold in a large roasting pan and set aside. Preheat the oven to 325 degrees Fahrenheit. Bring a kettle full of water to a boil and keep it hot. You’ll use this for a water bath. Thoroughly combine the condensed milk, evaporated milk, cream cheese, and vanilla in a saucepan and place over medium-low heat. Add the cinnamon stick. Bring to a simmer, stirring occasionally, but don’t allow it to come to a full boil. Remove from heat. Cream together the eggs, yolks, and remaining ½ cup sugar in a large bowl. Add a pinch of salt. Whisk vigorously until thick and pale yellow in color. Remove the cinnamon stick from the hot cream mixture. Gradually whisk the cream into the egg mixture, but be careful not to add it too quickly as the eggs will cook. Pour the custard into the caramel-coated flan mold. Carefully pour the hot water from the kettle into the roasting pan so that it’s about halfway up the mold’s side. Transfer to the middle rack of the oven. Bake for 30-40 minutes, though it may take longer depending on the oven. If you notice during this time that the surface is starting to turn golden-brown but it’s not fully cooked yet, cover it with foil so it doesn’t burn. You may also periodically insert a knife in the center of the flan to check it’s consistency. If the knife come out clean, it’s done. When the custard is just set and slightly jiggles, it’s time to take it out. Let it cool in the water bath. Refrigerate fo a minimum of 4 hours.

11


INGREDIENTS

Pan de Elote Sweet corn bread

-2cups yellow corn meal -½ cup all purpose flour -1 Tb baking powder -1 tsp salt -½ cup granulated sugar -1 (14.75 oz) can creamed corn -1 (15.25 oz) can whole kernel corn, drained -1 (14 oz) can condensed milk -2 tsp vanilla extract -5 whole eggs, at room temperature -4 oz unsalted butter, melted -1 cup frozen corn, rinsed with warm water and drained

The smell of fresh baked goods wafting from the kitchen is one of the most comforting aromas around. This is especially true when it comes to homemade corn bread. Pan de elote, a traditional Mexican bread made of fresh corn, is a delicious and easy-to -make treat.

INSTRUCTIONS

Preheat oven to 350 degrees. Grease a 9”x13” pan or glass baking dish and set aside. In a large mixing bowl, sift together corn meal, flour, baking powder, salt, and sugar and set aside. Place next 6 ingredients into a blender jar and blend on high speed until mostly smooth (about 30 seconds). Pour blended wet ingredients into bowl with sifted flour mixture. Immediately add remaining cup of corn. Mix all ingredients by hand until well combined. Pour into prepared pan. Bake for 45-50 minutes or until edges begin to brown and pull away from the sides. Test for doneness by inserting a toothpick into the center; pan de elote is ready when the toothpick comes out clean. Serve hot or at room temperature. Yield: 15-20 portions 12


PiĂąa Colada Frozen INGREDIENTS -1 1/4 cups graham cracker crumbs (about 16 squares) -1/4 cup butter (melted), or canola or soybean oil 1 tablespoon sugar -1 quart (4 cups) vanilla no-sugar-added, reduced-fat ice cream, slightly softened -1 can (8 oz) crushed pineapple in juice, undrained 2 teaspoons rum extract or 1/4 cup rum -2 teaspoons coconut extract, if desired -1/4 cup flaked coconut, toasted* STEP

1

Heat oven to 350°F. In small bowl, mix cracker crumbs, butter and sugar. Press into ungreased 8-inch square (2-quart) glass baking dish. Bake about 10 minutes or until dry. Cool completely, about 1 hour. STEP

2

In large bowl, beat ice cream, pineapple with juice and extracts with electric mixer on low speed just until blended. Spread in baked crust. Freeze about 6 hours or until firm.

STEP

3

Remove dessert from freezer about 5 minutes before serving. Sprinkle coconut over top.

13


Capirotada Mexican Bread Pudding The most popular food we eat during Lent is capirotada. Capirotada is a Mexican bread pudding made with cinnamon, piloncillo, cloves, raisins, bread, and cheese. I can smell and taste the sweet warm melted cheese as I type this. Yes, you read it right…cheese. The combination of these ingredients is sure to awaken your taste buds.

INSTRUCTIONS Preheat oven to 350 degrees F. Cut rolls in ½ inch slices and butter both sides, layer on a baking sheet and bake for 3 minutes on each side, until lightly toasted and dry. Remove and cool.

INGREDIENTS -4 bolillo rolls or French rolls -4 1/2 cups water -1 1/2 piloncillo cones (Mexican brown sugar) -4 cinnamon sticks -6 whole cloves -3 cups cheese (Longhorn Cheddar or Colby), shredded -1 cup raisins -4 tablespoons butter or spay butter

Combine water, piloncillo, cinnamon sticks, and cloves in a large saucepan. Bring to a boil; reduce heat, creating a syrup. Simmer syrup uncovered for 20 minutes. Remove from heat and let steep, covered for 2 hours. Pour through a strainer and discard cinnamon sticks and cloves. Set syrup aside. Spray 8 x 10 ½” baking dish with non-stick spray, layer ingredients in the following order: a third of the toasted bread, third of the raisins, third of the cheese, and 1 1/2 cups syrup evenly over cheese. Wait 15 minutes and layer another third of the bread, raisins, cheese, and 1 1/2 cups syrup evenly over cheese. Let soak for another 15 minutes, and again top with the remaining bread, raisins, cheese, and syrup evenly over bread. Before baking let set for another 15 minutes. Cover the dish with aluminum foil that has been sprayed with nonstick spray and bake 40 minutes, uncover and bake until cheese is golden brown about 10 to 15 minutes more. Serve warm.

14


Chocolate Chimichanga

INGREDIENTS -4 (6-inch size) flour tortillas -1 cup semi-sweet chocolate chips -vegetable oil for deep-frying

INSTRUCTIONS

Fill a medium saucepan or deep-fryer 1/3 full of vegetable oil and heat to 365F. Warm tortillas in a tortilla warmer, or wrap in foil and bake at 350F for 3 to 4 minutes (this will make them easier to roll without cracking). Place tortillas on a cutting board or flat surface and spoon 1/4 cup of the chocolate morsels into the middle of the tortilla. Fold 1/3 of the sides of the tortilla into the center. Bring the bottom edge of the tortilla over the filling, roll to enclose the filling, and secure with toothpicks. Carefully lower one into the oil and deep-fry for 2 minutes, or until golden brown. Drain on paper towels. Repeat with remaining tortillas and chocolate. To serve, cut the chimichangas in half diagonally, and arrange on a plate. Dust with powdered sugar to serve. Notes: You can use a chocolate candy bar, broken into pieces for the filling, if desired.

15


Atole

INGREDIENTS -1/2 cup masa harina (masa flour) -5 cups milk or water, according to taste -1/4 cup piloncillo, (Mexican sugar cones) chopped fine or grated -1 stick cinnamon (canela) or 1/4 teaspoon ground cinnamon -1 vanilla bean (split lengthwise) or 2 teaspoons vanilla extract

Atole has a really long history. The name comes from the Nahuatl (Aztec) word atolli, and like so many foods in Mexico and throughout the Americas, it's based on corn. Sometimes it's made with cornstarch, but the more traditional versions, like this one, use masa, the same cornmeal dough used to make tortillas and tamales. In Mexico City, you'll often see corner vendors in the evening, ladling it out of a huge pot sitting on a gas burner, serving it up with steaming tamales. INSTRUCTIONS In a large saucepan, whisk the water or milk into the masa flour little by little until completely mixed and free of lumps. Heat over meadium heat, stirring constantly, until it just begins to thicken. Add piloncillo and cinnamon stick or ground cinnamon. Scrape seeds from vanila bean into pan or add vanilla extract. Stir vigorously until sugar is dissolved, then bring to a boil, stirring constantly to keep it from becoming lumpy. Remove cinnamon stick. Serve hot in mugs. Note:If you can't find piloncillo, the Mexican sugar cones of dark brown sugar, substitute 1/4 C. brown sugar.

VARIATIONS Champurrado (chocolate atole): This is what's usually served at the Christmas posadas. After removing from the heat, stir in one tablet Mexican chocolate (approx. 3 oz.), chopped. Stir until completely melted and blended, then whisk until frothy. Traditional Mexican cooks will use a molinillo, a carved wooden whisk, to beat it. Put the carved end of themolinillo into the pot, place your hands flat on the sides and rub your hands briskly back and forth, making the molinillo spin to froth the atole. Fruit Atole: Omit the cinnamon. After removing from heat, blend in coarsely pureed fruit, such as pineapple or strawberries.

16


DĂ­a de muertos

The Day of the Dead celebrations in Mexico can be traced back to its indigenous pagan cultures. Rituals celebrating the deaths of ancestors had been observed by these civilizations perhaps for as long as 2,500–3,000 years. In the pre-Hispanic era, skulls were commonly kept as trophies and displayed during the rituals to symbolize death and rebirth. The holiday focuses on gatherings of family and friends to pray for and remember friends and family members who have died. It is particularly celebrated in Mexico, where it is a national holiday. The celebration takes place on November 1, in connection with the Catholic holidays of All Saints' Day and All Souls' Day (November 2). Some families build altars or small shrines in their homes; Toys are brought for dead children, and bottles of tequila, mezcal or pulque or jars of atole for adults. Families will also offer trinkets or the deceased's favorite candies on the grave. Ofrendas are also put in homes, usually with foods such as candied pumpkin, pan de muerto ("bread of the dead"), and sugar skulls and beverages such as atole. The ofrendas are left out in the homes as a welcoming gesture for the deceased. Some people believe the spirits of the dead eat the "spiritual essence" of the ofrendas food, so though the celebrators eat the food after the festivities

17


Pan de Muertos

INSTRUCTIONS

INGREDIENTS -1 package active dry yeast -1/3 cup milk -1/3 cup (1/6 lb.) butter or margarine, cut into small pieces -1/2 cup sugar -1/2 teaspoon salt -3 large eggs -1 tablespoon vanilla -About 3 3/4 cups all-purpose flour -3/4 teaspoon ground nutmeg -3/4 teaspoon ground cinnamon -2 tablespoons sesame seed

1. In a large bowl, sprinkle yeast over 1/4 cup warm (110째) water; let stand about 5 minutes. 2. Heat milk and butter to 110째. Add milk mixture, sugar, and salt to softened yeast. 3. Lightly beat eggs to blend. Spoon 1 tablespoon of the eggs into a small bowl, cover, and chill. Add remaining eggs and vanilla to yeast mixture; stir to blend. Add 2 1/4 cups flour, nutmeg, and cinnamon; stir to moisten, then beat with a mixer on high speed until dough is stretchy, 6 to 8 minutes. Stir in 1 cup flour to moisten. 4. Knead dough. If using a dough hook, beat on high speed until dough pulls cleanly from bowl and no longer feels sticky, about 5 minutes. If dough is still sticky, beat in more flour, 1 tablespoon at a time. If kneading by hand, scrape dough onto a well-floured board. Knead until dough is smooth, elastic, and no longer sticky, about 12 minutes; add flour as required to prevent sticking. Return dough to bowl. 5. Cover bowl airtight and let dough rise in a warm, draft-free place until it doubles, about 1 1/2 hours. 6. Punch dough down. Knead on a lightly floured board to expel air. Form into a 7- inch round and set on a buttered 12- by 15-inch baking sheet. Cover lightly with plastic wrap and let rise in a warm place until puffy, about 40 minutes. 7. Uncover dough and brush gently with reserved beaten egg. Sprinkle loaf with sesame seed. With a sharp, floured knife, make a slash about 1/2 inch deep across the middle of the loaf. 8. Bake loaf in a 350째 oven until richly browned, 35 to 40 minutes. Serve warm or cool. If making ahead, wrap cool loaf airtight and let stand t room temperature up to 1 day; freeze to store longer. 9. If desired, cut a slit in the bread and insert a Day of the Dead decoration such as a miniature skull or skeleton. 18


INGREDIENTS Cinnamon Crisps -1 tablespoon sugar -1/2 teaspoon ground cinnamon -4 Old El Paso® flour tortillas for burritos, 8 inch (from 11.5-oz package) -1 tablespoon water

Cinnamon Crisps

Salsa 1 small orange -2 medium Granny Smith apples, peeled, cored and finely chopped (2 cups) -1/2 cup finely chopped fresh strawberries -1 medium peach, peeled, pitted and finely chopped (2/3 cup) -2 tablespoons packed brown sugar -2 tablespoons apple jelly STEP

1

Heat oven to 400°F. Spray cookie sheet with cooking spray. In small bowl, mix sugar and cinnamon. STEP

3

Bake 6 to 8 minutes or until light golden brown. Remove from cookie sheet; place on wire rack. Cool completely, about 10 minutes. 19

STEP

4

Meanwhile, grate peel from orange; squeeze orange to make about 1/4 cup juice. In medium bowl, mix orange peel, orange juice and remaining salsa ingredients.

2

Lightly brush both sides of each tortilla with water. Lightly sprinkle about 1/2 teaspoon sugar-cinnamon mixture over each side of each tortilla. Cut each tortilla into 8 wedges; place on cookie sheet.

STEP

Buñuelos

STEP

5

If desired, garnish salsa with strawberry fan. Serve salsa with cinnamon crisps. Traditional Christmas dessert


le i h C n o c e Elot n on the cob cor

s can not n a ic x e M ...... As good serts with s e d e th s mis

Popular way to eat corn-on-the-cob at the little stands that serve roasted corn around the city. The corn-on-the-cob cocktail is made by slicing roasted corn fresh off the cob and mixing it in a cup with such condiments as Mexican sour cream, mayonnaise, chile powder and grated cheese. STEP

INGREDIENTS -4 cobs white sweet corn - oarse salt and freshl -12 round wooden sticks (8 inches long) -½ cup low-fat sour cream -2 teaspoons heavy cream -½ cup finely crumbled Cojita cheese -½ cup chile powder or Tapatio Hot Sauce

1

Place corn in a large pot of water and add 1 tablespoon salt. Cook for 45 to 60 minutes until corn is soft. Cut each cob into three pieces, and place wooden sticks inside the center of the cob. STEP

2

Make the Mexican crema: Mix together sour cream, heavy cream, 1/4 teaspoon salt, and a pinch of pepper until smooth.

STEP

3

Using a plastic spatula cover the corn with the Mexican crema. Sprinkle cheese all around. (Tip: When making a large batch, place cheese in a shallow dish and roll the elote in the cheese.) Sprinkle with chile powder. 20


Dulce Sabor a

MEXICO Por: Claudia Flores

This is a book that the author did especially For Dana Enjoy a good Mexican dessert with a cup of coffee and share with the people that you love. Never forget the delicious sweet flavor of mexico.

Recommended book for the same author “México en la cocina de Sandy Krischan”

MEXICO en la cocina de: Sandy Krischan Por: Claudia Flores

MEXICO en la cocina de: Sandy Krischan Por: Claudia Flores

This is a book that the author did especially For Sandy I know that Mexico is one of your loves, so I decide to write you this book with a lot excitement. Every time you cook a recipe from this book you will feel very close to me, enjoy it with Ron and all the family.

Recommended book for the same author “Dulce Sabor a México”

Dulce Sabor a

MEXICO Por: Claudia Flores

Dana

Con amor para:

Dieter

a n a D

Con amor para:

Dieter


dulce sabor a mexico