For years, I’ve managed to turn every Mexican vacation into a working trip. As soon as I touch Mexican soil, I set up interviews, plan research tours, library searches, cooking adventures, all the while trying to tweet and instagram. And facebook, pinterest and blog too… My appetite expands outrageously as if giving me a chance to try all that my eyes can see and my mind can gather. Even with the best of intentions to relax and disconnect, they only last so long.
My family had been enthusiastic about it until recently: my husband announced last summer he’s had it. He won’t travel with me to Mexico when he wants us to vacation, together.
So when I suggested we go visit for the December holidays, he said “no, no, no Pati, you can’t control yourself there.” I kept pursuing Mexico because I missed it so bad, seeking out a place where I wouldn’t be tempted to work. San Miguel de Allende sounded like just the spot.
Continue reading Homemade Cajeta
CHOCOLATE AND DULCE DE LECHE (CAJETA) CUPCAKES
Recipe from my sister Alisa Romano
Cupcakes de chocolate con cajeta
Makes 12 cupcakes
1/2 cup unsalted butter
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk
1/2 cup cocoa powder
1/2 cup hot water
3/4 cup La Lechera dulce de leche or cajeta
1 cup heavy whipping cream
14 oz semi-sweet chocolate, chopped
2 tablespoons sugar
1 tablespoon unsalted butter
To prepare the cupcakes:
Place oven rack in the center position. Preheat oven to 350 degrees. Butter the cupcake molds.
In the mixer, cream the butter and sugar together until soft and creamy. Add the egg and vanilla extract and mix until well combined.
In a separate bowl, add flour, baking soda and salt. Mix it up and add it to the butter mixture. Pour the buttermilk and continue beating. In a small bowl, combine hot water and cocoa powder and stir into the mix, beat until combined. Pour the batter into the cupcake molds.
Bake for 20 to 25 minutes, until the cupcakes rise, are cooked and tanned on top. Transfer to a wire rack and let them cool completely. Using a paring knife, cut a 1-inch piece from the top of each cupcake. Save the cut pieces. Fill each hole with one tablespoon of dulce de leche or cajeta and replace the cut-out pieces. Top the cupcakes with the chocolate ganache.
To prepare the ganache:
Mash the butter until it’s creamy and has no lumps. Heat the chopped chocolate in a double boiler water bath and let it melt. Warm the heavy whipping cream slightly
Slowly fold the whipping cream into the melted chocolate. Finish off the ganache by folding in the softened butter and adding sugar until everything is well combined.
A tasty look at the way French cuisine has historically influenced modern Mexican cooking, and simple techniques any American cook can manage with impressive results.
CAJETA CRÊPES WITH TOASTED PECANS
Crepas de cajeta con nuez
1 cup all-purpose flour
2 large eggs
1 egg yolk
1 cup milk
1/3 cup unsalted butter, melted
Pinch kosher or sea salt, or to taste
2 tablespoons sugar
1/2 cup water
Extra butter to oil the pan
2 cups cajeta or La Lechera dulce de leche
1 1/2 cups milk
1 tablespoon rum, optional
1/2 cup pecans, chopped and toasted, to garnish
Vanilla ice cream, optional
To make the Crepes: In a small pan, heat the butter over low heat until it melts. Set it aside. Place flour, eggs, milk, sugar, salt and melted butter in the blender and purée until smooth, for about 10 seconds. Add water and blend again until smooth. You can also mix the ingredients by hand, following the same order.
Place batter in a container, cover and refrigerate for at least half an hour, up to 12 hours. Once ready to make the crêpes, whisk the batter well with a fork or a whisk.
Set a crêpe pan or nonstick skillet over medium-high heat for a couple of minutes. Butter the bottom of the pan and ladle about ¼ cup of batter onto it. Instead of working from the center to the sides, tilt the pan and pour the batter over one side and spread it as quickly as possible to the rest of the pan, so that it covers the entire surface.
Cook for about 20 to 25 seconds, until edges are cooked and begin to dry out and the bottom of the crêpe is lightly browned. With a small spatula or fork, lift one edge of the crêpe and turn it over quickly with your fingers. Cook the second side for about 10 to 15 seconds, or until it has lightly browned. Flip the crêpe onto a plate.
Repeat with the rest of the batter. After 3 or 4 crêpes, you may need to butter the pan again. If it isn’t a nonstick pan, you may need to do it for every one. Stack crêpes on top of each other with the first, darker side down. That darker side will become the outer layer of the crêpe once you fill them up or fold them.
If you aren’t going to use all of the crêpes at once, or if you are making them ahead of time, wrap them in plastic wrap and place them in a closed plastic bag and store in the refrigerator up to 4 days, or in the freezer for weeks.
To make the Sauce:
Pour the cajeta and the milk in a saucepan. Heat over medium heat, stirring and gently simmering it for a couple of minutes until it is completely mixed together and well dissolved.
Place a crêpe on a plate and spread a couple tablespoons cajeta sauce all over the surface. Fold crêpe in half, add a couple more tablespoons of sauce into the middle of the half-moon shape. Fold the crêpe again to make a triangle shape (with a rounded bottom) and pour a few more tablespoons of sauce on top.
Garnish with the toasted pecans and serve. You may want to add a scoop of vanilla ice cream too…
Martini de Aguacate
Pour all of the ingredients into a blender and puree until smooth. Pour into a cocktail shaker with ice. Shake it and strain into chilled martini glasses.