Recipes : Desserts
They go hand in hand, Autumn and Pumpkins.
In the US, I see them scary faced on Halloween, and then, sweetly dressed as pumpkin pies for Thanksgiving. Yet to me, one of their best impersonations is as Calabaza en Tacha: Pumpkin cooked in a Piloncillo Syrup.
Craving Tacha, I paired two things: The pumpkin I saved from my boys’ Halloween makeover and my new orange flamed French Oven.
It was a matter of time. The French Oven needed a sweet Mexican ride to become baptized in my kitchen.
Continue reading You have a Pumpkin? Turn it into Tacha!
Right after savagely taking a bite into a fresh ear of corn, right in front of the cashier at the Farmers Market, I felt compelled to explain that its raw, sweet, flavor reminds me of the Corn and Cream ice cream from the Chiandoni heladería in Mexico City. A staple from my childhood days.
With a bit of nostalgia washing over me and in the mood of snapping that last piece of summer from this year, I brought back a full basket of corn. I would make one last batch of summer flavored ice cream, just as the stores begin to sell Halloween decorations, shockingly early, if you ask me.
Continue reading Outrageous But Necessary: Corn and Cream Ice Cream
Outrageous But Necessary: Corn and Cream Ice Cream
This cake is a treat. What’s more, being flourless, it is perfect for both gluten free eaters and the coming Passover week.
As a fan of marzipan this cake feels like a fluffy, smooth, tasty piece of marzipan that has turned into a cake to become a bigger, lighter and longer lasting version of itself. It can be served as a dessert, with some whipped cream on top. If you are lucky to have some leftover, it makes for a decadent breakfast with a side of berries and some hot coffee or tea.
The recipe comes from the Mexican convent of San Jerónimo, where Mexico’s most famous nun Sor Juana Inés de la Cruz was settled. It dates to the late 1600’s. Spanish nuns who came to help establish the different convents, had an indomitable sweet tooth, which paired with Mexico’s exotic ingredients, made for some of the country’s dearest and sweetest desserts. Centuries later, these desserts are staples in Mexico’s kitchens.
Continue reading Flourless Almond and Porto Cake
Pastel de Tres Leches or Three Milk’s Cake, is one of the most, if not the most popular and sold cake throughout Mexico. It is also amongst the most requested recipes I have been asked for after Pickled Jalapeños and Piggie cookies. So dear readers, I am sorry it has taken this long but here it goes! I promise to get to the other requests, which I love getting on your emails, as soon as possible.
Tres Leches is a sweet, practically wet, homey cake. Its base is a vanilla sponge cake, completely soaked in a sauce traditionally made with three kinds of milk: La Lechera sweetened condensed milk, evaporated milk and regular milk. Some versions substitute regular milk with heavy cream. The cake will sometimes have a topping like fresh whipped cream, which I seriously consider of utmost necessity. Sometimes the topping turns out to be meringue or even chocolate ganache.
Growing up in Mexico City, there was a bakery called La Gran Via, which sold such delicious Tres Leches that even though it was far from home, we used to drive many Sundays to get one. These days La Gran Via has become a large chain store of bakeries… it has been years since I have eaten one of their cakes. This recipe, is as close as I get to my nostalgic memories.
Continue reading Tres Leches Cake
I can finish a normal sized Concha, 4 to 5″ round, in exactly four bites. If it has been a long time since I had one or if I am very hungry, maybe three bites. Ok, I admit it, sometimes two bites. But never one.
Conchas are named after the shape of their sugar topping, which resembles a seashell. Conchas do have a hardened crust, but it is sugary, thick, crispy and crumbles right into your mouth as you take a bite. Right after you brake through that crust, there is a fluffy, soft, sweet roll made with flour, butter, yeast and eggs. With such a pleasing experience, no wonder it is one of Mexico’s most favorite sweet rolls or pan dulce.
I have seen some in bakery shops around DC, but they just don’t taste like the ones we love at home. So on our most recent trip to Valle de Bravo in Mexico, I ventured with my boys, and many of their cousins and aunts, into a panadería, or bread shop. They make such incredible conchas, it makes me wish I had a bigger mouth to eat them each in a single bite.
Continue reading Sweet Conchas!
I do love the change of seasons in the Eastern United States. The fall leaves change to different shades and make fluffy mountains where the boys jump a thousand times in a single day. I also like the smell of winter winds waiting around the corner as our home heating starts to warm up. And I have so much fun getting all of us coats and hats and gloves, something I never did growing up.
But I do miss my piece of beachside coconut flan. The one I used to have in Acapulco, many Decembers ago, growing up. My favorite was from Pipo’s, a restaurant in “la Costera”, an old neighborhood along the beach. It has a creamy and smooth layer on top that blends into a bottom layer of softened and nicely chewy coconut. I have tried a couple versions and the best one is also the simplest one.
Continue reading Beachside coconut flan
You know how some people become attached to a certain dish? They try it somewhere once and then want to go back to eat it again and again, or they make it at home repeatedly in an until-death-do-us-part kind of vow? Well, I am one of those people, and I have made that vow with quite a few dishes from the Mexican state of Michoacan.It surprises me how Michoacan’s cuisine has remained such a well-kept secret. It has a defined personality and a complex layering of delicious flavors like the more popular cuisines from Oaxaca and Puebla, but its dishes seem to be a bit more comforting and use fewer ingredients.
Continue reading Foods of Michoacan are Forever