This is a tasty take on the classic polvorones, or Mexican wedding cookies. Try adding one half cup of dried cherries or cranberries to the crumbly pistachio cooky dough. Ingredients 1 ¼ cups roasted, unsalted pistachios, very finely chopped 2 cups flour ½ teaspoon salt 1 cup butter ½ cup granulated sugar ¼ teaspoon vanilla […]
Continue ReadingIngredients: 18 “maria” cookies (can be found in the specialty foods section of your supermarket or local hispanic market. Vanilla wafers may be substituted.) 1/2 stick butte or margarine, melted a bit of milk 1 C. chopped pcans 1 C. chopped dates 5 eggs 1 can of sweetened condensed milk (397 grs.) 1 tsp. vainilla […]
Continue Reading
Although it is tempting to describe a fellow human as Nut of the Year (as in “My landlord is crazy, he’s gotta be nut of the year”), in this case, we’re referring to the pistachio, which has been named Nut of the Year 2015 by Baum and Whiteman, a food consulting company that follows culinary […]
Continue ReadingLas nueces acarameladas son un favorito en México, y pueden ser hechos con nueces, pacanas, almendras o cacahuates. Las nueces son más abundantes en el invierno. Nosotros siempre los compramos en la feria de diciembre en Cholula, donde venden dulces, ornamentos y artículos decorativos de todo tipo para navidad. Ingredientes 2 tazas de nueces 1 […]
Continue ReadingIngredientes: 18 galletas marías 1/2 barra de mantequilla 1 chorrito de leche 1 taza de nuez picada 1 taza de dátil picado 5 huevos 1 lata de leche nestlé (397 grs.) 1 cucharadita de vainilla Procedimiento: Se mulen las galletas y se revuelven con la mantequilla derretida y la leche. Se forma una pasta y […]
Continue Reading
The taste of fresh trout is a good foil for the richness of this Mexican macadamia sauce. The recipe, which uses macadamias as both a sauce ingredient and a garnish, is adapted from the University of Michoacan’s regional recipe collection. Ingredients 4 thick strips of bacon (about ¼ pound) chopped ½ cup coarsely chopped macadamia […]
Continue ReadingThis soup can’t be beat for a combination of ease and elegance, especially if you make the chicken stock ahead of time. Making stock is easy, since it cooks while you do other things, and it imparts a comforting aroma, especially on cool mornings. I make a large batch and freeze it in 1-quart containers, […]
Continue Reading