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Ponche Navideño: Punch
- 12 quarts water
- 10 oz tejocotes
- 6 oz walnuts
- 5 oranges juiced
- 8 guavas
- 4 sugar canes
- 10 oz prunes
- 3 sticks cinnamon
- 2 lb. sugar
- 1 quart brandy (optional)
Wash fruit. Cut the sugar cane into strips. Cut guava.
Boil everything together, except the sugar.
When cooked add the sugar and brandy.
Atole
4 servings
5 oz. tortilla- masa dough
2 tbsp. cornstarch
3 cups milk
3 cups water
7 oz sugar
2 cinnamon sticks
1 tsp vanilla extract
Dissolve the dough in the water. Strain the mixture, add the cinnamon
sticks, and heat.
When boiling add the milk, sugar, cornstarch. and vanilla. Let it boil,
stirring constantly until it thickens.
If too thick, add milk to achieve preferred consistency. Remove cinnamon
stick and serve.
Chocolate Caliente
6 servings
Ingredients
- 6 cups of milk
- 6 oz sweet chocolate
- 6 oz semi sweet chocolate
- 1/2 tsp vanilla
- dash of cinnamon
Heat the milk over medium flame. Break the chocolate into pieces. When
the milk is hot, dissolve in it the chocolate pieces, moving constantly
until everything is dissolved. Increase heat and let the mixture slowly
boil. Add the vanilla and the cinnamon. Continue beating until frothy.
Serve immediately and enjoy!
When we are preparing the hot chocolate with children , we usually sing:
"Chocolate, molinillo
estirar, estirar,
que el demonio va a pasar."
Buñuelos de Navidad -Christmas Sweet Fritters
10 servings
Ingredients
- 2 cups water
- 1 lb. flour
- 2 whole eggs
- 1 egg yolk
- 1/2 tsp salt
- 2 tbsp anisette
- 9 oz. lard
- 9 oz. piloncillo -raw sugar
Boil one tablespoon anisette in a cup of water and leave to cool. Mix and
sift the flour, baking powder and salt. Mix in the eggs, the yolk and the
anisette in water, as required, and knead until the dough stiffens. Form
into small balls and roll out on a floured board until very thin. Continue
flattening by hand on a napkin and place on a floured table. Heat the lard
.Fry one by one in the lard.
Heat the piloncillo in one cup of water with the remaining tablespoon
of anisette. This mixture will thicken to a light syrup. remove from heat
and strain.
Serve the fritters, broken into pieces, in bowls and pour the syrup over
them.
Ensalada de Navidad - Christmas Salad
10 servings
Ingredients
- 2 small cooked beats, peeled and diced
- 1 large cooked carrot diced
- 1 orange, peeled and chopped
- 1 apple, peeled and diced
- 1/4 fresh pineapple, peeled, cored and diced
- 1 large banana, diced
- 1/2 cup unsalted nuts, almonds or peanuts
- seeds of 1/2 small pomegranate
- 1 tbsp lime or lemon juice
- 3 tbsp salad oil
- 1/2 teaspoon sugar
- dash of salt
Mix all the fruits. Put lime or lemon juice, salad oil, sugar and salt
into a screw top jar. Shake until blended and sugar has dissolved. Pour
the dressing over the fruit salad and toss well.
Pile the salad into a salad bowl and garnish with the nuts and pomegranate
seeds. Let it stand in the refrigerator until chilled.
Serve chilled.
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