There are a few things I miss from the States - actually, I can't think what at the moment! Oh yes, I do miss fresh cranberries, but this year Alan and Beth brought down quite a few and we had cranberry salad at both Thanksgiving and Christmas. A favorite!
Above you see my all-time favorite - plantains, fried in butter and oil. Add a little sugar, then cream! Unbelievably good!
A little story goes with this:
When Ken and I were dating, he was in Mexico one summer (I went home every summer of course) and he took me out for lunch. It was a small restaurant that had "comida corrida", in other words, a basic menu with three or four options for the main course. I chose platanos with crema! He had never experienced this delectable meal, and couldn't believe I was going to EAT that! And yes, it was DELICIOUS. Of course after that first experience, Ken learned to LOVE platanos and we had them every chance we could get!
Salsa
May not look like salsa, but the bowl has all the needed ingredients except cilantro. We didn't have any on hand, so I guess the salsa has to wait till tomorrow!
PONCHE
A Christmas favorite, a hot punch made of fruits. Here's how you make it:
May not look like salsa, but the bowl has all the needed ingredients except cilantro. We didn't have any on hand, so I guess the salsa has to wait till tomorrow!
PONCHE
A Christmas favorite, a hot punch made of fruits. Here's how you make it:
You need:
1/4 kilo tejocotes (1/4 kilo is about 1/8 of a pound)
1/4 kilo tamarinds
1/4 kilo guayabas
1 or 2 pieces of sugar cane
raisins
prunes
2 or 3 cinnamon sticks
2 to 2 1/2 cups sugar
Half fill a large pot with water. Cut guayabas in fourths. Dump in. Cut sugar cane in little pieces, then in fourths lengthwise. Put tejocotes in a little water in a pan and heat. When hot and the skins peel easily, remove them and peel. Either dump them in whole or cut the fruit away from the seed (Discard seed!! Please!). Add the rest of the ingredients, stir, then let boil till the fruits are soft.
Can't get those ingredients? If you live anywhere near a Mexican store, you might be able to get canned tejocotes and guayabas. They work, but add less sugar if you use them. Sugar cane - can't help you there. Although some Mexican stores have them. Tamarind - you MIGHT be able to find that as well.
Sometimes we add a couple liters apple or pineapple juice to the mix. If you do that, put less sugar in. Other ingredients could be: apples cut up, rosa jamaica.
If you absolutely can't find any of these ingredients, just come on down to Mexico for Christmas and we'll be happy to serve you up a cup of delicious PONCHE!
1/4 kilo tejocotes (1/4 kilo is about 1/8 of a pound)
1/4 kilo tamarinds
1/4 kilo guayabas
1 or 2 pieces of sugar cane
raisins
prunes
2 or 3 cinnamon sticks
2 to 2 1/2 cups sugar
Half fill a large pot with water. Cut guayabas in fourths. Dump in. Cut sugar cane in little pieces, then in fourths lengthwise. Put tejocotes in a little water in a pan and heat. When hot and the skins peel easily, remove them and peel. Either dump them in whole or cut the fruit away from the seed (Discard seed!! Please!). Add the rest of the ingredients, stir, then let boil till the fruits are soft.
Can't get those ingredients? If you live anywhere near a Mexican store, you might be able to get canned tejocotes and guayabas. They work, but add less sugar if you use them. Sugar cane - can't help you there. Although some Mexican stores have them. Tamarind - you MIGHT be able to find that as well.
Sometimes we add a couple liters apple or pineapple juice to the mix. If you do that, put less sugar in. Other ingredients could be: apples cut up, rosa jamaica.
If you absolutely can't find any of these ingredients, just come on down to Mexico for Christmas and we'll be happy to serve you up a cup of delicious PONCHE!
1 comment:
mmmmmmmmm, platanos
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