Friday, January 27, 2017

Cranberry Mors

Cranberry Mors

Emily Han's Wild Drinks and cocktails is a fantastic book. Just got it recently and I really think is a great acquisition.  Going through the pages, the lucky one who loves cranberries asked me if I could prepare this drink..and as we all know what she wants she gets. 

This is a drink with pedigree as it comes from the 16th Century's Russia. There are versions with other berries and I can imagine that it would work just as well (and I will try in Summer with Blackberries and with other berries). The drink's name means "honey drink" (not the same as honey you are drunk) and it has great body and texture.

The end result was fantastic. Te drink was really tasty cold...but to me when I warmed it up and added rum, well...just so you know the lucky one wanted to role play she being the tsarina. It was a something else...


Cranberry Mors

Cooking Time: 20 Minutes   Makes 6 servings

Ingredients
2 Cups of Fresh Cranberries
5 Cups Water

1/2 Cup of Honey

Juice of 1/2 Lime (approx. 15 ml)

…optional

1 Cinnamon stick

2 Cloves

Preparation Instructions
1. Rinse and pick the cranberries and discard stems or leaves. Combine the cranberries and water in a saucepan. Bring it to a boil and cook until cranberries burst, approx. 20 minutes.

2. Remove from the heat and mash the cranberries in the pot.  Return to the pot and boil for another 5 to 10 minutes, then remove from the heat.  

3. Stir in the honey and lime juice, cover and let it cool to room temperature.

4. Strain through a fine mesh strainer into a container, discard the pulp (I used later on); cover and refrigerate.   

5. Now…you have to options:

1. Serve chilled, which is quite nice, has body and tons of flavor or
2. In a saucepan pour the amount you are about to drink, stir with a cinnamon stick and ad 2            clovers and some orange zest strips.  Serve immediately. This is Mulled Mors!
3. For grownups add some rum. It just can’t get better than that!


6.Enjoy

Friday, January 6, 2017

Buñuelos de Rodilla (Mexican Thin Fritters)



Buñuelos de Rodilla (Mexican Thin Fritters)

The buñuelos de rodilla are a Mexican tradition that is hard not to prepare, more so during Christmas time. They get their name because way back then they use to press the dough on the knees to get them paper thin. Nowadays people use pasta machines or a roller pin. I guess that is why all men used to gather in the kitchen to "observe and help" the women to prepare these...more so because it was a great opportunity to glance at the women's knees!

I didn't know about buñuelos de rodilla until I met the chosen one. Her mom claims she used to make them herself BUT I highly doubt it. All I know is that she used to ask some nuns to make them for her in huge quantities. I do get that the nuns were happy to make them for her and get some money for their nunnery. She still goes every year to get them...same mother in law same nuns...

As I don't have access to nuns, nor I want to, and I love Mexican cooking...I always do my own. They are far from perfect but they do the trick. Every year I try a different recipe until one day I will nail them to perfection, but the ones in this recipe are quite good. They are so good that they disappear in less than  a week. Healthy healthy they are not but, at the end...you can die healthy or die happy. Your choice. And...we only make them once a year...the rest of the year we eat kale and quinoa and organic and fat free and sugar free...well...some people do...poor people....

Buñuelos de Rodilla (Mexican Thin Fritters)

Cooking Time: 60 Minutes   Makes 12 servings
Ingredients
1 Cup of flour

1 Egg, beaten, room temperature

1 Tbsp Butter, room temperature

1/2 Tsp Baking Powder

1/8 Tsp Salt

  • Water as needed, room temperature

- Canola Oil as needed

Cooking Instructions
  1. The most important thing for this recipe is that the fritters must be done by hand and not in a mixer.

2. In a small bowl mix all the dry ingredients.


3. In a flat clean surface, mix the dry ingredients with the butter. You should get a dry crumbly mix.

4. Add the  beaten egg and mix again, then little by little add the water  and keep kneading until you get a soft and elastic m dough. Cover in plastic and refrigerate for about two hours. 

5. Meanwhile in a large frying pan (as large as you can) bring to a medium heat enough (I used half a bottle) oil until you reach a temperature of 375˚F. Keep that temperature at all times.

5. Divide the dough in two and put back into the fridge one half. We will work with one half first and then with the other.  Separate a piece of dough and roll it to a golf ball size. Using a rolling pin (next time I’ll try my pasta roller to see if I can achieve a thinner dough) roll and roll until you get a tissue paper thin round. Thicker won’t work!!!..you have to be able to almost see through it, honest.

6. Very carefully take the thin round dough and place it into the warm oil. It will bubble like crazy…using two wooden spoons submerge the dough so it cooks evenly (the dough will try to float, that is why we use the spoons to submerge it).
Once is a bit brown under…turn it and fry the upper side.

7. Once is brown in the two sides, carefully remove, drain into the oil pan

and place the buñuelo on a paper towel to absorb the remaining oil. Repeat until you finish the batch and repeat with the remaining dough that you have left in the fridge.

8. By now they are quite brittle. Serve warm and sprinkle with a mix of sugar and cinnamon or pour some piloncillo (pana, raw sugar) syrup* and enjoy!






Piloncillo Syrup
  • The piloncillo syrup is quite easy to make:

Ingredients

2 Piloncillo o pana cones (buy at a latin shop)

2 Cups of water

2 Star anise pieces

1 Cinnamon stick

Procedure


  1. At a latin shop buy pana or piloncillo which is a form of raw cane sugar…quite brown. Usually it comes as cones. You will need two or three cones to prepare the syrup.
  2. In a medium size pan put the piloncillo cones, two star anise pieces and a cinnamon sick and two cups of water.
  3. On a medium-low heat, dissolve the piloncillo and allow it to thicken a bit (remember that when it cools down it will thicken way more!). Let it rest for an hour and remove the star anise and the cinnamon.  Then is ready to use.