Christmas Recipes: December 2008

Wednesday, December 24, 2008

[CHRISTMAS-RECIPE] Corn Fungus Tamales-Tamales De Huitlacoche, Mexico

Corn Fungus Tamales-Tamales De Huitlacoche, Mexico

1 cup instant corn flour, masa harina
3/4 cup warm water
1/2 cup vegetable shortening
1/2 cup chicken stock
2 cans huitlacoche or 2 cups of fresh Mexican truffle
from the fungus of ears of corn
1/2 cup roughly chopped cilantro
1 16 oz. package corn husks
1/2 cup cotija or queso anejo

For the tamales, moisten the instant corn flour with
the warm water, and set aside.
Beat shortening in mixer until creamy and fluffy.

Fold in the corn flour and the chicken stock.

Mix well and set aside.

In a blender puree huitlacoche
and cilantro with a little water
until smooth.

Add this mixture to the dough and fold in well.

Season with salt and pepper.

Have cornhusks already soaking in water.

To assemble the tamales, open the corn husks
and place 1 spoonful of dough in the center
of the cornhusk.

Fold over the sides of the husk and secure
with a piece of string.
Repeat the process until all the dough is finished.

In a double boiler with a steamer insert, steam the
tamales for 40 to 45 minutes.
Remove tamales from the steamer and allow them to sit
for 5 minutes.

Then open them and serve them with a sprinkle of cheese.

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[CHRISTMAS-RECIPE] Re: Has anyone ever heard of this or tried it?

--- In CHRISTMAS-RECIPE@yahoogroups.com, ingeoh@... wrote:
> I'm looking for appetizers for a party, but I wasn't sure about these
> flavors. It sounds easy enough!
>
> Tangy Kielbasa
>
> 1 pkg kielbasa
> 1 cup brown sugar
> 1 jar applesauce

Sounds OK and certainly easy - Kielbasa is basically pork (unless you
buy the beef or turkey varieties), so the brown sugar and apple sauce
would be complementary flavors. My only question is "Where's the tang?"
(Does that old gravel-voiced beef-seeking actress in the ads come to
mind?) There's nothing there that would provide any sharp (tangy)
flavor... perhaps a splash of cider vinegar or something to balance all
that sweetness...

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Tuesday, December 23, 2008

[CHRISTMAS-RECIPE] Asado De Puerco a La Veracruzana

Asado De Puerco a La Veracruzana

This is why I planted a banana tree in California!!

Remove the rind of a 5 lb. pork
shoulder, and pierce all over
with a sharp knife.

Using a mortar and pestle mash 4
large garlic cloves, 1 tbsp. of salt,
and 1 1/2 tbsp. lime juice together
making a paste, and rub all over the meat.

Set aside.

Remove the seeds and veins from 4 chilies
anchos, and roast under broiler to remove skin.

Cover with hot water, and add 4 dried chiles
moritas, and simmer 5 minutes, and let soak
another 5 minutes.

Using 1/2 cup of the soaking water and 4 whole
allspice; blend the soaked and simmered chiles
in blender till smooth...use more water if needed.

Coat the meat with this paste.

Wrap the meat in a banana leaf if available, or
in foil if not.

Marinate overnight, refrigerated.

Cook meat in a dutch oven 325F for 4 to 4 1/2
hours, basting occasionally, or till meat is
tender and falling off the bone.

Serves 6.

Serve with the Caldo Verde Milpa, and
the Arroz con Elote....

You can put the meat into tortillas or eat
next to the rice... You may like to serve
the juices in a bowl separately.

* This is an incredible tasting dinner!!

Lavanda's

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Friday, December 19, 2008

[CHRISTMAS-RECIPE] Has anyone ever heard of this or tried it?

I'm looking for appetizers for a party, but I wasn't sure about these
flavors. It sounds easy enough!

Tangy Kielbasa

1 pkg kielbasa
1 cup brown sugar
1 jar applesauce

Cut kielbasa in small slices. Put kielbasa, brown sugar, and applesauce in
crock pot and cook on low for 6 to 8 hours. Serve with toothpicks as an
appetizer.

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Tuesday, December 16, 2008

[CHRISTMAS-RECIPE] Diabetic Peanut Butter Cookies

Diabetic Peanut Butter Cookies

1/4 cup margarine
1/2 cup creamy peanut butter
1/2 teaspoon freshly grated orange zest
1 1/2 teaspoons vanilla
1 egg -- well beaten
1/3 cup orange juice
Sugar substitute equal to 1/2 cup sugar
1 1/2 cups sifted flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup raisins

Preheat oven to 400 degrees F.

Cream together margarine, peanut butter,
orange zest and vanilla.

Add egg, orange juice and sugar substitute.

Blend well.

Stir together flour, baking powder and salt.

Gradually add to creamed mixture, mixing
after each addition.

Add raisins. Mix well.

Measure 1 level tablespoon dough
for each cookie.

Roll by hand into ball.

Arrange 2 inches apart on ungreased cookie
sheet.

Flatten with a fork.

Bake for 15 minutes, or until done.

Store in tightly covered container.

Makes 2 dozen.

NOTES : These cookies have a better texture
after 24 hours.

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[CHRISTMAS-RECIPE] Belgian tuile cookies

Belgian tuile cookies

1/2 cup butter, softened
1/2 cup sugar
1 egg white
1 teaspoon vanilla
1/4 teaspoon salt
1/2 cup all-purpose flour
4 ounces bittersweet chocolate, chopped or semisweet chocolate chips

Preparation:

Preheat oven to 375°F.
Grease cookie sheets; set aside.

Beat butter and sugar in large bowl until
light and fluffy.

Beat in egg white, vanilla and salt.

Gradually add flour. Beat until well
blended.

Drop rounded teaspoonfuls of batter
4 inches apart onto prepared cookie
sheets.

(Bake only 4 cookies per sheet.)

Flatten slightly with spatula.

Bake 6 to 8 minutes or until cookies are deep
golden brown.

Let cookies stand on cookie sheet 1 minute.

Working quickly, while cookies are still hot,
drape cookies over rolling pin or bottle so
both sides hang down and form saddle shape;
cool completely.

Melt chocolate in small
heavy saucepan over low
heat, stirring constantly.

Tilt saucepan to pool chocolate
at one end; dip edge of each
cookie, turning slowly so entire
edge is tinged with chocolate.

Transfer cookies to waxed paper; let
stand at room temperature 1 hour or
until set.

Store tightly covered at room temperature.

Do not freeze.

Yield: Makes about 2-1/2 dozen cookies

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Saturday, December 13, 2008

[CHRISTMAS-RECIPE] Mexican Pumpkin Candy

Mexican Pumpkin Candy

Ingredients

1 quart pumpkin meat; fresh
cut into 1-by-1-1/2-inch pieces
2 1/2 cups water
1 cup brown or maple sugar
1 cup granulated maple or raw sugar

Instructions

Place the cubed pumpkin in
a saucepan and cover it with
water, about 2 to 2 1/2 cups.

Bring it to a boil and simmer
for 15 to 20 minutes, uncovered,
until the pumpkin is just tender.

Remove the pumpkin with a slotted
spoon.

There should be about 1 1/2 cups
of liquid remaining.

Add the brown or maple sugar and
dissolve over low heat.

Place the pumpkin pieces back in
the pan and bring slowly back to
a boil, then lower the heat and
simmer for 15 minutes.

Let the pumpkin pieces stand in the
syrup overnight.

The next day, bring the mixture back
to a boil and simmer for 5 minutes.

Remove the pumpkin pieces from the
syrup and spread them out on a wire
rack so the pieces are not touching
one another.

Let them stand in a warm place or in
a 140-degree oven for 3 to 4 hours
to dry.

Roll each piece in the maple or raw
sugar, and store them in a dry, cool
place.

Do not stack or crowd the candy together.

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[CHRISTMAS-RECIPE] MEXICAN PRALINES

MEXICAN PRALINES

1 c. firmly packed brown sugar
1 c. granulated sugar
1 tbsp. corn syrup
1 tbsp. butter
5 tbsp. water
2 c. whole pecans

In two quart saucepan, combine
sugar, corn syrup, butter and water.

Bring to a boil.

Add nuts and continue cooking
over medium heat until candy
reaches soft ball stage or
238 degrees F.

Remove from heat and stir
rapidly until mixture begins
to lose its gloss.

Quickly drop candy from
teaspoon onto waxed paper
and allow to harden.

Makes about 24 pralines. (Check for
soft ball stage when mixture starts
to boil again after adding pecans.)

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[CHRISTMAS-RECIPE] FRUITY MEXICAN DROP COOKIES

FRUITY MEXICAN DROP COOKIES

Beat: 2 c. sugar 3 eggs 1 tsp. lemon extract

Stir in:
1/2 c. milk
3 1/4 c. rolled oats
1 c. shredded coconut
1 1/2 c. chopped, dried or candied fruit

Sift in:

3 c. flour
1 tsp. soda
1/2 tsp. salt

Mix well.

Drop spoonfuls on cookie sheet and
bake at 350 degrees for 9 minutes.

Makes 75 cookies.

Dried or candied fruit such as cactus
candy if you can get it, figs, dates,
pineapple or apricots.

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