Hibiscus Punch

With it's beautifully deep red colour, this punch is refreshingly tart and sweet with a cranberry like flavour. 

Hibiscus Punch (Agua Fresca de Jamaica)

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makes 6 to 12 servings

12 cups (3 quarts) water

1 1/2 cups caster sugar

1 1/2 cups dried Hibiscus flowers

the freshly squeezed juice of 1 lime

In a large stock pot, bring to a boil, over high heat, the water and caster sugar. Remove from heat and add the dried Hibiscus flowers. Let steep for 15 to 20 minutes.

Strain through a fine mesh sieve into a large, non reactive bowl or pitcher. Add the lime juice and let cool. Refrigerate until ready to drink. Serve over ice and garnish with a lime wedge, if you wish. 

Notes: Hibiscus will stain so do not use plasticware. Be sure to use glass or stainless steel. Try adding fresh ginger and or cinnamon sticks while steeping. Replace the fresh lime juice with freshly squeezed orange juice for a different flavour.    

Have a great Halloween and Day of the Dead (Dia de Muertos)  everyone! - JD 

Mexican Wedding Cookies

A subtle pecan flavour that melts in your mouth. Perfect for sharing and celebrating any occasion.  

Mexican Wedding Cookies (Biscochos)

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makes about 2 dozen

1 cup unsalted butter, at room temperature

1/2 cup icing sugar, plus extra for dusting 

2 teaspoons vanilla extract

1 teaspoon water

2 cups unbleached all purpose flour

1 cup pecans, finely chopped

Preheat oven to 375ºF.

In a large bowl, using a hand held mixer, beat the butter until fluffy. Add the icing sugar and vanilla and beat until smooth and combined for a few minutes. Gradually add the flour; beating until combined. Then stir in the nuts.

Dust hands with flour, and shape the dough into balls, no larger than a walnut. You may use a teaspoon if you wish. Place the dough balls 1 inch apart on an ungreased baking tray. Bake until lightly golden... about 10 to 15 minutes. 

Transfer the cookies to a rack until they have slightly cooled enough for you to handle but still warm. Roll them in icing sugar until completely covered.

Serve immediately. May be stored in an air tight container in the refrigerator or freezer for a couple of weeks.

Notes: you may try using other flavour extracts or any sipping spirits for flavour.  

Hope everyone had a lovely weekend! - JD 

Champagne Cooler

Fizzy and refreshing, the champagne cooler is a crisp celebratory drink!

Champagne Cooler

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In a tall glass, half filled with ice place the following: 

1/2 oz Brandy, 

1/2 oz Cointreau 

then top up with chilled champagne. 

Stir and garnish with mint, if you wish. 

Have a fabulous weekend everyone! - JD

Mexican Stew

This straightforward spicy stew takes little effort and just a bit of time however it is satisfying and perfect to warm you up on a chilly Fall or Winter's night. 

Mexican Stew  ( Carne Guisada ) 

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1 tablespoon vegetable oil

2 pounds stewing beef, cubed

1 large onion, diced

1 green pepper, chopped

1 red pepper, chopped

2 cans (796ml, 28 fl oz) no salt diced tomatoes

2 cans (8oz) crushed tomato sauce

2 jalapeño peppers, finely chopped - optional

2 cloves of garlic, minced

1 tablespoons chili powder

1 teaspoon salt

freshly ground black pepper

1 can of black beans, drained and rinsed - optional

In a large stock pot, heat the vegetable oil over medium-high heat. Add the stew meat and cook until browned on all sides. Add the onion and green and red peppers and sauté for a few more minutes. 

Add the diced tomatoes, tomato sauce, jalapeños, if adding, garlic, and chili powder, and bring to the boil. Reduce the heat to medium-low and let simmer over a gentle boil, covered, for 40  to 50 minutes.

Add the salt and black pepper and adjust the seasoning according your to taste. Stir in the black beans and allow to simmer a few more minutes. Serve into bowls with a warm tortilla on the side. May also be served with rice.

Notes: I added a bit more chili powder then stated. If you can not find crushed tomato sauce then use strained tomatoes or pasta sauce. This recipe does make a large amount so there were leftovers to which I added a cup of frozen corn.   

Hope everyone's week has been a good one so far. Plenty of sunshine here in E-town although a little rain is expected. - JD  

Leftovers #43 ~ Apple Strudel

What to do with leftover stewed apples... an apple strudel seems deliciously fitting and the use of ready made puff pastry makes creating this lovely dessert a breeze. 

More sunshine projected throughout this week which makes the to do list more enjoyable! - JD 

The Abbey Standard

I believe I have posted this cocktail before under the name The Abbey. Simple ingredients for an enjoyable cocktail with a bit of tang.

The Abbey Standard
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makes 2 cocktails

4 oz gin
3 oz orange juice
4 dashes orange bitters

Shake all the ingredients with cracked ice and strain into chilled martini glasses. May be garnished with an orange zest.

Have a great weekend everyone! -JD 

Quick & Easy Mexican Cooking

I have a few cookbooks on Mexican cuisine however this one I really appreciated due to it's information, use of fresh ingredients, and the sheer inspiration for this book. Food memories can be such a powerful thing. 

There are 80 quick and easy recipes using available ingredients to create authentic Mexican dishes. Plenty of flavour throughout these straight forward recipes for breakfast, lunch, dinner and dessert, including snacks and grilling. As well as a quick and easy Mexican menu guide to help you plan your meal from start to finish. 

With the book's brief introduction about the author, brief pantry notes, and glossary of Mexican ingredients, guide to Mexican cheeses and useful utensils will help you in creating these flavourful recipes at home. The 9 chapters cover the familiar classics like salsa, tortillas, side dishes, meat, desserts and beverages. At the beginning of each chapter is a story relative to the recipes which makes it inviting and solidifies inspiration of this book; giving the reader some food for thought. There is also a page for mail order sourcing and a page on reference books on the food, cooking, and culture of Mexico. 

The recipe I wanted to share from the cookbook is an curiously interesting one that sounds it would be good with most dishes...

Herbed Pumpkin Seed Mole (Mole Verde con Hierbas)

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makes about 3 cups

1 cup peeled pumpkin seeds

1 teaspoon cumin seeds

1/2 teaspoon dried oregano

1 tablespoon vegetable or olive oil

1 onion, cut into wedges

5 tomatillos, husked and halved

5 garlic cloves, halved

2 jalapeño peppers, sliced

2 cups chicken broth

1 pack cup coarsely chopped fresh cilantro

1 cup coarsely chopped fresh parsley

1/2 cup fresh epazote (optional)

1 teaspoon salt

In a large skillet with high sides or in a large saucepan, toast the pumpkin seeds, cumin seeds, and oregano over high heat. Toss to make sure the don't burn, but toast until fragrant, 3 to 4 minutes. Remove from the heat and transfer to a blender or spice grinder and process until ground. Set aside.

In the same skillet, heat the oil over medium-high heat. Add the onion, tomatillos, garlic, and jalapeños and cook until slightly browned, 4 to 5 minutes, tossing a couple of times, but not stirring too much. Carefully place the vegetables in a blender or food processor. Then add the broth, cilantro, parsley, epazote (if using), and salt and process until puréed. Pour back into the skillet and add the ground pumpkin seed mixture. Let simmer until the flavours are well combined, about 15 minutes, stirring occasionally.

Serve immediately. Any leftovers can be refrigerated in an airtight container for a couple of days.

Note: If you don't have a spice grinder, a clean coffee grinder works great and a blender works fine, too. If you can't find epozate, you can substitute the green tops of radishes or just leave them out all together. 

It's a late post... that is what happens when you have so many things on the go at once, you forget! Hope everyone has been getting on with their week. Warmer temperatures have found their way to E-town; bringing plenty of sunshine. - JD

Sweet Patootie

This simple 3 ingredient blend is surprisingly creamy and smooth with a strong finish.

Sweet Patootie

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makes 2 cocktails

4 oz Dry Gin

2 oz Cointreau

2 oz Orange Juice

Place all ingredients into a cocktail mixing glass with ice. Stir well. Strain into cocktail glasses.  

Have a great weekend everyone! - JD 

Peanut Butter Oat Chocolate Chip Cranberry Cookies

These cookies are packed with plenty of delicious ingredients and are satisfying in both sweetness and flavour. A delightful afternoon cookie worthy of such a long name!   

Peanut Butter Oat Chocolate Chip Cranberry Cookies with Pumpkin Seeds

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1 1/4 cups peanut butter

1/2 cup butter

3/4 cup caster sugar

2/3 cup packed brown sugar

2 eggs

1 1/2 teaspoons vanilla

1 cup large flaked oats

3/4 cup flour

1/2 teaspoon baking soda

1teaspoon cinnamon

1/2 cup chopped dried cranberries

1/2 cup pumpkin seeds, optional

1 cup mini semi sweet chocolate chips

Preheat oven to 350ºF.

In a large bowl beat the peanut butter and butter with a mixer until creamy.

Add sugars and mix well. Blend in the eggs and vanilla.

In another bowl mix the oats, flour, baking soda, cinnamon, dried cranberries, and pumpkin seeds. Add to the peanut butter mixture until well blended. Stir in the chocolate chips. Drop teaspoonfuls of dough, 1 inch apart, onto baking tray. 

Bake 10 to 12 minutes, or just until the centres are set. Allow to cool for 3 minutes on baking tray then remove to wire racks to cool completely. 

Notes: you can use crunchy peanut butter, if you wish. Chocolate chips may be either mini or regular, just adjust the amounts.  

Hope everyone had a lovely long weekend. We had a bit of snow over the weekend however nothing that we aren't already used to. - JD 

Master of the Hounds

This strong cocktail has a unique cherry citrus blend worthy of a winter warmer.  

Master of the Hounds

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makes 2 cocktails

2 oz Whiskey

1 oz Cherry Brandy

4 dashes of Bitters

Place ice into a cocktail mixing glass. Add all the ingredients and stir. Strain into cocktail glasses. 

Have a great weekend and a great long weekend everyone! - JD 

Spiced Mandarin Orange Walnut Cake

This eggless cake is super moist with a light spiced flavour that perfectly beckons the Fall season. 

Spiced Mandarine Orange and Walnut Cake

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1 1/2 cups unbleached all purpose flour

2 teaspoons baking soda

1/8 teaspoon salt

1 teaspoon British mixed spice

1/2 teaspoon cardamom 

1 cup chopped walnuts, divided

3/4 cup caster sugar

1/3 cup vegetable oil

freshly grated orange zest from 1 orange

1 cup milk

1 tablespoon vanilla extract

1 teaspoon white vinegar

2 small cans mandarin oranges, well-drained and roughly chopped

Preheat oven to 350ºF. Lightly grease and flour and 9-inch spring form pan and line the bottom with baking parchment paper.

In a large bowl, combine flour, baking soda, salt, British mixed spice, cardamom and half of the chopped walnuts. Set aside.

In a medium bowl, whisk the sugar and oil together. Add the freshly grated orange zest and give a gentle stir. Now add the milk, vanilla extract and vinegar. Combine the wet ingredients with the dry ingredients. Fold in the chopped mandarin oranges until just mixed.

Pour the batter into the prepared spring form tin. Spreading the batter evenly. Bake for 30 to 45 minutes or until cake springs back when you touch it or a toothpick inserted in the centre comes out clean. 

Cool completely on a wire rack in springform tin.

Once cake has completely cooled; drizzle with an orange drizzle and scatter the remaining walnuts on top.  

Notes: you may replace the caster sugar with coconut sugar.  

Orange Drizzle

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1 cup icing sugar

1/2 teaspoon freshly grated orange zest

1/4 cup freshly squeezed orange juice

Whisk icing sugar, zest and orange juice together in a small bowl until smooth. Drizzle over cooled cake.

Notes: Icing sugar is also called confectioner's sugar and powdered sugar. You may adjust the orange juice according to how thick or how thin you prefer the drizzle.