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Dessert


December 5, 2014

“La chef Pati Jinich comparte sus recetas de postre favoritas para las fiestas. Desde sus principios como bloguera, ahora la joven chef tiene su propio programa televisivo, Pati’s Mexican Table (PBS). ¡Mira estas delicias y prúebalas todas!…”

To read the entire article, click here.


July 14, 2014
lime pie

Not for nothing is there a saying that goes “as American as apple pie.” Pie in the US is American comfort food of the first order.

Pie in Mexico is pay.

Pay : a sweet taste of el sueño Americano, a bite of the ideal life en los Estados Unidos. Just like a milkshake, just like a Hollywood blockbuster, just like being able to wear a pair of laid-back Levi’s jeans.

In the 80s, when I was a tween like my son Sami is today, my school friends and I would go for a thick and tall slice of pay, right after watching an American blockbuster film. Which wasn’t often. Back then, you had to wait anywhere from a few months to a year for any of these movies to make their way down to Mexico, if they ever did.

Continue reading A Piece Mexican Lime Pie


February 28, 2014
Yucatán Style French Toast

It’s ironic. The farthest away from Mexico I’ve been, the closest I’ve felt to my home country and the more I’ve gotten to know it.

Namely, there are 2,419 miles between my home in the DC area and the home I was born and raised in, in Mexico City (I’ve seen it in Google maps a thousand times with my boys), it’s a 44-hour drive if you go non-stop and a 5-hour flight with no connections.

Distance matters. It weighs, in tons of pounds of nostalgia that can be soothed in the kitchen. Distance has made my time in Mexico intense and adventurous, and the foods I am able to replicate in my American kitchen that much more precious.

Continue reading Yucatán Style French Toast: Ultra Decadent


Tres Leches and Strawberry Mexican Gelatin

Tres Leches and Strawberry Mexican Gelatin
Gelatina de Tres Leches con Fresas

Serves: 8

Gelatina de Tres Leches con Fresas" alt="Tres Leches and Strawberry Mexican Gelatin
Gelatina de Tres Leches con Fresas" />

Ingredients

For the tres leches gelatin:

1 cup whole or 2-percent milk

1 14-ounce can La Lechera sweetened condensed milk

1 12-ounce can evaporated milk

2 teaspoons vanilla extract

2 envelopes unflavored gelatin powder (or about 2 tablespoons)

1/2 cup lukewarm water


For the strawberry gelatin:

2 cups cranberry or pomegranate juice

2 envelopes unflavored gelatin powder (or about 2 tablespoons)

1/2 cup lukewarm water

1/2 pound strawberries, stemmed, rinsed and quartered

To Prepare

To prepare the tres leches gelatin: Bring 1 cup of milk to a boil in a medium saucepan. Reduce heat to medium-low and allow the milk to simmer for 5 minutes. Add the sweetened condensed milk, evaporated milk and vanilla extract, and stir to combine. Increase the heat to medium-high to return to a simmer, then reduce to medium-low and let simmer for 5 more minutes. Remove from heat and pour into a large mixing bowl.

Pour 1/2 cup of lukewarm water into a medium bowl and add 2 envelopes of unflavored gelatin. Stir until well combined, then let it rest until the mixture puffs up (it will increase slightly in volume and appear as if it’s solidifying) – approximately 4 to 5 minutes. Meanwhile, fill a small saucepan with 2 to 3 inches of water and bring to a simmer over medium-low heat. Place the bowl with the puffed-up gelatin mixture on top of the saucepan with the simmering water. Let it rest there, stirring occasionally, until the gelatin has completely dissolved and the mixture has a barely amber color – approximately 3 to 4 minutes. Remove from heat.

Pour the dissolved gelatin into the bowl with the tres leches mixture and stir to combine.

To prepare the Strawberry Gelatin: Pour the juice into a large mixing bowl. Repeat the same process to mix and dissolve the gelatin as outlined in the second paragraph above. Pour the dissolved gelatin into the juice and stir to combine.

To layer your tres leches and strawberry gelatin: In plastic cups or single-portion gelatin molds, use a liquid measuring cup or small pitcher to fill about 1/3 of each cup with the tres leches mixture. Place the cups into the refrigerator until the gelatin sets (appears solid and does not slosh when moved), about 20 to 30 minutes. Do not put the bowls with your remaining tres leches mixture and juice mix in the refrigerator.

Remove the cups from the refrigerator and pour the juice mixture on top of the tres leches, filling about another 1/3 of the cup, and add some strawberry pieces. Cover the cups with plastic wrap, return them to the refrigerator, and let chill for at least 2 hours before serving.

(You are at free will to play with your combinations! You can decide how many layers - one or ten! - and how thick or thin you want to make them. You can choose which flavor you want to start with, or if you want to alternate. Continue until you are done using all of the flavored mixes.)

If you want to use a large 8- to 10-inch serving mold, fill it halfway with tres leches mix and refrigerate until set, about 20 to 30 minutes. Then pour the juice mixture on top and carefully add the strawberry pieces. Refrigerate for at least 2 hours before unmolding. It should be firm and not feel sticky or sag, and it should slide easily out of the mold with a few gentle shakes.

Hint: If your gelatin mixtures start to solidify while you are waiting for layers to set in the refrigerator, not to worry! Adding a little at a time, stir water into the mixture until it becomes liquid, again.

© 2010-2014 MEXICAN TABLE, LLC. ALL RIGHTS RESERVED

http://www.patismexicantable.com/2014/01/tres-leches-and-strawberry-mexican-gelatin/


Nana Jose's Flourless Chocolate Cake

Nana Jose’s Flourless Chocolate Pecan Cake
Pastel de Chocolate y Nuez de la Nana Jose

Serves: 10

Pastel de Chocolate y Nuez de la Nana Jose" alt="Nana Jose’s Flourless Chocolate Pecan Cake
Pastel de Chocolate y Nuez de la Nana Jose" />

Ingredients

1/4 cup unsalted butter, plus 1 tablespoon for buttering the pan

6 ounces bittersweet chocolate

1 cup pecans

6 large eggs

1 teaspoon vanilla extract

1 cup sugar

Pinch of kosher or coarse sea salt

Confectioners’ sugar (optional)

Lightly sweetened whipped cream (optional)

Berries (optional)

To Prepare

Preheat oven to 350°F. Butter a 9-inch springform pan and line bottom with parchment paper.

Bring about 2-inches of water to a simmer in the bottom half of a double boiler or in a medium saucepan. Place the top half of the double boiler, or a metal bowl or heatproof pan if not using a double boiler, over the simmering water and melt together the chocolate and the 1/4 cup butter. Set aside to cool.

Using a blender, chop the pecans finely. Add the eggs, vanilla, sugar, salt and melted chocolate mixture, blending until smooth. Pour the batter into the buttered springform pan and bake until a toothpick inserted in center comes out moist but not wet, about 40 minutes.

Once it has cooled a little, run the tip of a knife around the pan and release the cake from the pan. Invert onto a plate, and then again, or serve directly onto plates if left on bottom part of springform pan. If desired, sprinkle with confectioners’ sugar and serve with whipped cream and berries.

© 2010-2014 MEXICAN TABLE, LLC. ALL RIGHTS RESERVED

http://www.patismexicantable.com/2014/01/nana-joses-flourless-chocolate-pecan-cake/


Extreme Brownies with Caramelized Pecans

Extreme Brownies with Caramelized Pecans
Browines Extremos con Nueces Garapiñadas

Serves: 10 to 12

Browines Extremos con Nueces Garapiñadas" alt="Extreme Brownies with Caramelized Pecans
Browines Extremos con Nueces Garapiñadas" />

Ingredients

1/2 pound unsalted butter (2 sticks), cut into pieces

5 ounces unsweetened chocolate, broken into pieces

1 tablespoon instant coffee (may be decaf if desired)

2 tablespoons coffee liquor or coffee tequila, may be substituted with water

4 large eggs

3 tablespoons sour cream

1 tablespoon vanilla extract

1 1/2 cups granulated sugar

1 cup all-purpose flour

1 teaspoon baking powder

1/4 teaspoon kosher or coarse sea salt

2 1/2 cups halved caramelized pecans store-bought or homemade

Confectioners’ sugar (optional)

To Prepare

Preheat the oven to 375°F. Butter a 9x13-inch baking dish, dust with flour and shake excess flour off.

In a double boiler or water bath, melt the butter with the chocolate, stirring occasionally until completely mixed.

In a small cup, combine the instant coffee with the coffee liquor or water, stir until almost dissolved and pour into the chocolate mixture, it will finish dissolving in the melted chocolate. Mix with a spatula and remove from the heat. Let cool.

In a medium mixing bowl, beat the eggs with a fork or whisk until they have gained some volume and seem foamy. Add the sour cream, vanilla and sugar. Mix with a spatula until thoroughly combined.

In a large mixing bowl, combine the all-purpose flour, baking powder and salt. Stir.

Slowly pour the chocolate mix into egg mixture, mixing with a spatula as you do, until completely combined. Pour that mixture into the dry ingredients and mix until thoroughly combined. Finally, toss in the caramelized pecans and gently fold. Pour into the prepared baking dish and place in the oven. Bake for 20 minutes or until the top has lightly crisped, and the brownies are still moist but not wet (test with a toothpick).

Remove from the oven, let cool and slice into squares. Sprinkle with confectioners’ sugar, if desired.

© 2010-2014 MEXICAN TABLE, LLC. ALL RIGHTS RESERVED

http://www.patismexicantable.com/2014/01/extreme-brownies-with-caramelized-pecans/


Triple Lime Pound Cake with Papaya Relish

Triple Lime Pound Cake
Panque Triple de Limón

Serves: 10

Panque Triple de Limón" alt="Triple Lime Pound Cake
Panque Triple de Limón" />

Ingredients

For the pound cake:

1 cup unsalted butter, preferably at room temperature, plus more for buttering the pan

1 cup granulated sugar

7 eggs, separated

Zest of 1 lime

1 3/4 cup all-purpose flour, plus more for dusting the pan

Pinch of kosher or coarse sea salt

1 1/2 teaspoon baking powder


For the syrup:

1/2 cup freshly squeezed lime juice

1/3 cup granulated sugar


For the glaze:

2 tablespoons freshly squeezed lime juice

1/2 teaspoon vanilla extract

2/3 cup confectioners’ sugar

To Prepare

To make the pound cake: In a mixer set with the paddle attachment, beat the butter over medium speed until soft and creamy, about 5 minutes. Add the granulated sugar and continue to beat until well mixed and creamy, another 2 to 3 minutes. Beat in the egg yolks, add the lime zest and continue to beat until fully incorporated, another 2 minutes or so. Reduce the speed to low, and gently add the all-purpose flour, salt and baking powder. Continue to beat for another couple minutes. The batter should be completely homogeneous and feel a bit dense and heavy.

Transfer the batter to a large mixing bowl. Rinse the bowl of the mixer well and change the paddle attachment to the whisk attachment. Beat the egg whites on medium-high speed, until they hold stiff peaks, about 4 to 5 minutes. Slowly, incorporate a bit of the fluffed-up egg whites into the heavy batter. Repeat with the rest of the whites, folding them gently but persistently, until the batter is completely incorporated and seems lighter and fluffier. Don’t over mix, or you will remove the puff effect form the beaten egg whites!

Preheat the oven to 350°F. Butter the sides and bottom of a loaf pan and lightly coat with all-purpose flour. Shake out any extra flour.

Pour the batter into the prepared mold and bake in the oven about 50 minutes, or until the pound cake is golden brown on top, seems beautifully fluffy and a toothpick comes out clean. Remove from the oven. Let cool for at least 10 minutes.

To make the lime syrup: Combine the 1/2 cup lime juice with the granulated sugar in a small saucepan and heat over medium heat for a couple minutes, just until sugar has diluted. Run the tip of a knife around the edges of the pound cake. Place an inverted platter or board on top of the loaf pan. Invert to release the pound cake and immediately invert another platter on top of the upside down pound cake, flip over to have straight side up. With a toothpick, poke holes all over its surface, going as deep as the toothpick will go. Pour the entire lime syrup evenly over the pound cake. Let it sit for 10 minutes.

To make the lime glaze: In a small mixing bowl, combine the 2 tablespoons lime juice with the vanilla and confectioners’ sugar until thoroughly mixed. With a tablespoon, add one tablespoon at a time over the pound cake and rub it gently with the back of the spoon to spread it over the top. Let some of the extra glaze slide down the sides, as it will give it a pretty glazed look. Let the glaze dry for at least 10 minutes. Enjoy!

Cover the pound cake, so it will remain moist, if there is any left over.

© 2010-2014 MEXICAN TABLE, LLC. ALL RIGHTS RESERVED

http://www.patismexicantable.com/2014/01/triple-lime-pound-cake/


Dulce de Leche Cheesecake

Dulce de Leche CheesecakePay de Queso con Dulce De Leche

Serves: 12

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Ingredients

For the crust:

1 1/2 cups finely ground Maria cookies, vanilla wafers or graham crackers

6 tablespoons unsalted butter, melted, plus more for greasing the pan


For the cream cheese filling:

1 pound cream cheese, at room temperature

1 14-ounce can La Lechera sweetened condensed milk

3 large eggs, at room temperature


For the dulce de leche topping:

1 1/2 cups sour cream

1 14-ounce can La Lechera dulce de leche

1 cup chopped pecans

To Prepare

Butter a 9- to 10-inch springform pan and set aside.

To make the crust: In a large bowl combine the ground cookies and melted butter until thoroughly mixed. Turn the cookie mixture into the springform pan. With your fingers, pat it evenly around the bottom of the pan, gently pushing it up the sides to make a crust 1/2- to 1-inch tall. Refrigerate while you make the cream cheese filling and dulce de leche topping.

To make cream cheese filling: Place the cream cheese in the bowl of an electric mixer and beat at medium speed until smooth and light, 3 to 4 minutes. Add the sweetened condensed milk and continue beating until well mixed, scraping down the bowl as needed. Add the eggs one at a time, again scraping down the bowl as needed, and continue beating until the mixture is well blended and smooth, set aside.

To make the dulce de leche topping: In a medium bowl, mix the sour cream with the dulce de leche until combined.

Adjust the oven rack to the lower third of the oven and preheat to 350°F.

Remove the springform pan from the refrigerator. Gently spread the cream cheese filling evenly, trying not to distress the crust. Place the cheesecake in the oven and bake for 35 minutes, or until it is set and the top is lightly browned. Remove from the oven and let cool for at least 10 minutes before you add the dulce de leche topping.

Spoon the dulce de leche topping over the cream cheese filling, add the pecans all around the edge and place the pan back in the oven for 10 more minutes. Remove from the oven and let the cheesecake cool to room temperature. Cover and refrigerate for at least 4 hours before serving. It tastes even better if it chills overnight.

Before serving, run the tip of a wet knife around the edge of the pan to release the cheesecake. Remove the ring, then slice and serve the cake.

© 2010-2014 MEXICAN TABLE, LLC. ALL RIGHTS RESERVED

http://www.patismexicantable.com/2013/12/dulce-de-leche-cheesecake/


orange vanilla flan

Orange Vanilla FlanFlan de Naranja con Vainilla

Serves: makes 10 individual flans

Flan de Naranja con Vainilla" alt="Orange Vanilla FlanFlan de Naranja con Vainilla" />

Ingredients

1 cup granulated sugar

1 12-ounce can of evaporated milk

1 14-ounce can of La Lechera sweetened condensed milk

6 large eggs

2/3 cup fresh squeezed orange juice

Zest of 1 orange

1 tablespoon vanilla extract

Orange sections or supremes, for garnish

To Prepare

In a medium saucepan, set over medium-low heat, heat sugar, stirring occasionally with a wooden spatula, for about 6 to 8 minutes, or until fully dissolved and caramel colored. Quickly pour onto bottom of individual ramekins, swirling around the bottom to coat each one.

Preheat oven to 350°F. In the jar of a blender, or in a mixing bowl stirring energetically with a whisk, combine evaporated milk, sweetened condensed milk, eggs, orange juice, orange zest and vanilla. Pour into prepared ramekins and place them in a large baking dish or roasting pan; fill the roasting pan with hot water to about 1-inch depth. Cover the roasting pan lightly with aluminum foil.

Bake for 50 minutes. Remove from the oven, remove the aluminum foil, and let cool. Remove each ramekin from the water bath, I use a pair of tongs to do so. Let the flans cool completely before covering with plastic wrap and placing in the refrigerator. Refrigerate at least 2 hours before serving.

When ready to eat, run a small knife around the edge of each flan. Invert dessert plate over ramekin, flip over and shake slightly to release. Leave the ramekin on top of the flan for a minute or so, so all of the caramel sauce can run over the flan. You may garnish with orange sections.

© 2010-2014 MEXICAN TABLE, LLC. ALL RIGHTS RESERVED

http://www.patismexicantable.com/2013/12/orange-vanilla-flan/


December 6, 2013

20-23 FEBRUARY 2014
7:00 PM to 10:00 PM

I’ll be attending the Food Network South Beach Wine & Food Festival. I’m teaming up with my sister, Alisa Romano, to make dessert for the Modern Mexican Dinner and Swine and Wine.

South Beach Food and Wine Festival Mexican Dinner

For more information, click here.

 


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