ROSQUITAS: SWEET ANISE ROPES
Rosquitas de Anis
Makes about 24
3 cups all purpose flour
1 tsp baking powder
A pinch of salt
1 tsp anise seeds
4 oz, or 1/2 cup butter, cut into chunks
4 oz, or 1/2 cup vegetable shortening
1/2 cup sugar
2 egg yolks
1/3 cup warm water
Confectioners’ sugar, optional
Mix the all purpose flour, baking powder, salt and anise seeds in a large mixing bowl. Toss in the butter chunks and the vegetable shortening in spoonfuls. Begin to mix it with your hands, until the butter and vegetable shortening are mixed in with the rest of the ingredients.
Add the sugar, egg yolks and warm water, working everything together with your hands. In less than a minute, the dough should be soft and malleable enough to be turned into a ball. Don’t knead it more than necessary, as soon as it all comes together in a homogeneous mass it is good enough.
Butter a large cookie sheet. Preheat the oven to 350 degrees.
One by one, make cookie balls with the palms of your hands, of about 1 1/2″. Then roll it out either with your hands or on a lightly floured surface, into a short rope form, of about 3 to 4″ long and less than 1″ wide. Twist the rope a bit and close the two ends making a loop. It is very easy! Like a doughnut shape!
Place the finished rosquitas on a buttered cookie sheet until you have finished the dough. Place them in the oven anywhere from 20 to 25 minutes, or until cooked and lightly browned on top. Remove them from the oven, let them cool, and sprinkle with confectioners’ sugar.
If you’re fighting a war, how do you cook food on the run? What sort of meals can you make around ranches, porches, and rustic bonfires? What might Pancho Villa or Emiliano Zapata have eaten? This episode looks at the culinary legacy of the Mexican Revolution, with recipes that include:
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 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…”
To read the entire article, click here.
Ay, ay, ay! Patita, espérate mamacita! My nanny repeated, as she snatched the hot plantain tightly wrapped in aluminum foil, from my hands. Her hands were more resistant, she insisted, as they were older and had cooked so much. She would hold my chosen package with an open hand, so the camotero (sweet potato street cart man, who also sold plantains) could tear up the foil. As the steam flew up to the skies, he poured a more-than-any-child-could-wish-for amount of La Lechera sweetened condensed milk… and so it fell, sweet ounce, by thick ounce, onto that moist, rich, filling and immensely satisfying treat. Sheer joy, that was.
I devoured it in what seemed a couple bites, just to lick the last but yummiest remains from the crumbled foil. There we were, standing on the street corner where my family lived, mischievously laughing: it was already getting dark, almost dinnertime, and no, no, no, I wasn’t supposed to be having any. Oh dear, how I miss that woman! Now every time I eat a plantain, I get a sparkle of that sheer joy.
Continue reading Three tasty ways to eat ripe plantains
Plantains are now available almost anywhere in the United States. They have the appearance of being thicker, longer and bigger type of bananas. But they are not. No wonder they are called macho bananas, plátano macho, in most areas of Mexico. Although from the same family, plantains are a different ingredient. They are starchier, meatier, firmer, milder in flavor and have much thicker skin than bananas and are better treated as vegetables in a culinary sense, since they are only eaten cooked.
Continue reading Plantain