It’s not really a salad but instead a delightful concoction of fruits, nuts, coconut, cream and marshmallows, a very simple recipe from humble beginnings that has evolved over the past centuries in the U.S. to something more complex. But when it first came into being it was a very different concept. 

The term “ambrosia” derives from Greek and Roman mythology, where it was considered food for the gods, granting immortality to those lucky enough to consume it. In the U.S., the earliest documented ambrosia recipe is found in the 1867 cookbook, “Dixie Cookery.” It consisted of two ingredients: oranges sweetened with sugar, layered with coconut — and it was a luxury! 

Once again, Mexico influenced this recipe since coconut wasn’t introduced to American kitchens until trade routes were established during Spanish colonial rule. But by the 1930s, Ambrosia Salad was a traditional Southern holiday dish, especially for Easter and Christmas. 

The current American version utilizes canned fruits, sweetened coconut, mini-marshmallows, sour cream and Cool Whip. Heaven forbid to all but the mandarin oranges and marshmallows! And that’s the reason we’re going to make this Mexican, with wonderful fresh fruits of all kinds, and crema, nuts and unsweetened coconut! 

This is the perfect holiday dessert to serve alongside pumpkin or pecan pie or trifle. It is refreshing, rich and maybe, just a little lighter on the calories! 

Mexican Ambrosia Salad:

Ingredients:

• 1 can (11 oz.) (311 g) mandarin oranges, drained well. (mandarinas)
• 15 oz. (425 g) mixed, fresh fruits: strawberries (fresas), mangos (mangos), papaya 
  • (papaya), cut into bite-size pieces. 
• 1 Cup (151 g) grapes, halved. (uvas)
• 1 Cup (165 g) fresh pineapple, cut into bite-size pieces. (piña)
• 1 – 2 sliced, fresh bananas. (plátanos)
• OPTIONAL: Add 1 apple (manzana) and 1 kiwi (kiwi) for added flavor, cut into bite-size 
  • pieces. 

Also:

• 2 Cups (250 g) mini-marshmallows. (mini-malaviscos)
• ½ Cup (85 g) unsweetened, shredded coconut. (coco rallado sin azúcar)
• OPTIONAL: Chopped pecans (nueces pecanas) or walnuts (nueces) to taste, for crunch. 
  • Fold nuts into salad before serving to avoid them getting soggy. 

Dressing:

• ½ Cup (120 g) whipping cream. (crema para batir)
• 1 Cup (230 g) crema. (crema)
• ½ Cup (153 g) sweetened condensed milk. (leche condensada azucarada)
• 1 tsp. (4.2 g) vanilla extract. (extracto de vainilla)
  • Mexican brands noted for their intense flavor: Villa Vainilla; Vainilla Totonac’s; Molina Vainilla. 

Instructions:

1. Drain mandarin oranges thoroughly.
2. In a mixing bowl, combine crema, whipped cream, sweetened condensed milk, and vanilla extract. Mix until smooth and blended. 
3. In a large bowl, add fruits, mini-marshmallows, and shredded coconut.  
4. Gently fold in the cream mixture until fruits, etc. are evenly coated. 
5.  Refrigerate for a least 2 hours, allowing the flavors to blend. Refrigerate overnight for best results
6. Fold in nuts (to taste) before serving, if desired. 

Disfruta!

Deborah McCoy is the one-time author of mainstream, bridal-reference books who has turned her attention to food, particularly sweets, desserts and fruits. She is the founder of CakeChatter on FaceBook and X (Twitter), and the author of four baking books for “Dough Punchers” via CakeChatter (available @amazon.com). She is also the president of The American Academy of Wedding Professionals (aa-wp.com).

The post Try this classic Ambrosia Salad… but make it Mexican! appeared first on Mexico News Daily

But what about for the Holidays? How do you make it Christmasy and Mexican at the same time? The answer, of course, is to make Rompope cheesecake bites.

Cheesecake traces its history to ancient Greece and Rome where simple cheesecakes were the fare, not the luxurious creamy concoctions we’re used to, but they introduced the concept that cheese blends with cake and not just wine. 

It was centuries later that the Europeans arrived in Mexico, in the 16th century, bringing their culinary practices, along with cheesecake, that they introduced to Mexico. Before long, a traditional cheesecake evolved, known as the Pay de Queso, or cheese pie, made with queso fresco (fresh cheese), and incorporating flavors like cinnamon and vanilla. The Mexicans eventually made it sweet, adding a flaky crust, or one made with graham crackers, along with sugar, cream-cheese, and spices — a culinary delight!

So, let’s take this a step farther, and kick the “same-old-same-old” cheesecake up a notch. Let’s make our cheesecakes bite-size and top them with some spicy Mexican eggnog (Rompope) frosting. Perfect for a buffet, a cocktail party, or a dinner dessert, even for Christmas festivities, not too much but just enough, and if you or your guests feel like it, you can always eat more than one! Disfruta!

Rompope Cheesecake Bites

Ingredients

Crust:

• 1 Cup (84 g) graham cracker (crumbs) (migas de galleta graham)
• 3 Tbs. (35 g) sugar (azúcar estándar)
• 3 Tbs. (42 g) butter* (melted) (mantequilla)
  • Best Mexican brands: Lala; Gloria; Alpura; Aguascalientes; Flor de Alfalfa.
• 1 tsp. (2.6 g) ground cinnamon (canela molida)
• 1 tsp. (7 g) ground nutmeg (nuez moscada molida)

Filling:

• 2 8-ounce packages cream cheese (softened) (queso crema)
• ½ Cup (200 g) sugar (azúcar estándar)
• 2 eggs (huevos)
• ¼ cup (62 g) Rompope
  • Recipe follows.
  • 2 Tbs. (15 g) flour
    • Use all-purpose American flour, available online. 

Whipped Cream/Rompope Frosting:

• 1 Cup (232 g) heavy cream (crema para batir)
• ½ Cup (125 ml) Rompope* Recipe follows.
• ⅓ Cup (35 g) powdered sugar (azúcar glasé)
• ½ tsp. (< 1 g) ground nutmeg (nuez moscada molida)
• ½ tsp. (2.84 g) ground cinnamon (canela molida)

Instructions

Preheat oven to 350F (176C).

Grease a muffin pan (12 muffin tin) or use liners. Set aside.

Next:

1. In a small mixing bowl, combine graham cracker crumbs, cinnamon, nutmeg and sugar.
2. Mix in melted butter.
3. Place a spoonful of crumbs in each cup and press down.
4. Bake for 5 minutes. 
5. Remove from the oven and set aside.

Next:

Lower oven temperature to 300F (148C).

1. In a large mixing bowl, beat cream cheese until smooth.
2. Add sugar, eggs, eggnog and flour. Beat until creamy.
3. Fill each muffin cup ¾ of the way with cream-cheese mixture.
4. Bake in oven for 20 minutes.
5. Remove from oven and bring to room temperature. 
6. Refrigerate for two hours or more.

Next:

1. In a medium mixing bowl, beat cream for 5 minutes until stiff peaks form.
2. Add eggnog and beat until well combined.
3. Add powdered sugar, nutmeg and cinnamon.
4. Top each cheesecake with a spoonful of frosting. Decorate any way you’d like.
5. Serve immediately.

NOTE: Cheesecakes can be stored in the refrigerator for 3-5 days, however, do NOT make frosting until ready to serve. 

Rompope (Mexican Eggnog)

Ingredients:

•  4 Cups (1 liter) of whole milk (leche entera)
• 1 Cup (250 g) of sugar (azúcar estándar)
• 1 pinch of baking soda (bicarbonato)
• 1 stick of Mexican Cinnamon (rama de canela)
• 2 cloves (clavos enteros)
• 12 egg yolks (from large eggs) (yemas de huevo)
• ⅛ tsp. of ground nutmeg ((nuez moscada molida)
• 1 tsp. vanilla* (vainilla)
  • *Mexican brands noted for their intense flavor: Villa Vainilla; Vainilla Totonac’s; Molina Vainilla
• ½ Cup (118 ml) Rum or Brandy, or more or less to your liking. (ron o brandy)

Instructions:

1. In a saucepan, mix milk, cinnamon, cloves, sugar, nutmeg. 
2. Add a pinch of baking soda and stir. 
3. Place saucepan over medium-high heat and bring to a boil. Turn heat to low and simmer for 8-10 minutes, allowing the milk to absorb the flavors of cinnamon and cloves.
4. Turn off the heat and remove saucepan from stove to cool.
5. While the milk is cooling, whisk the egg yolks until they are pale yellow. 
6. Slowly pour the egg-yolks into the cooled milk and stir. 
7. Once completely incorporated, place the saucepan back on the stove and turn the heat to medium-high, stirring frequently. 
8. Cook the mixture for 5-7 minutes, stirring frequently to avoid curdling, until the mixture become thick.
9. Remove from heat and pass through a sieve, discarding cinnamon sticks and cloves. 
10. Add rum or brandy and mix well. 
11. Pour into a container with a lid and let it cool for a couple of hours and then refrigerate. NOTE: The Rompope will taste best if you let the flavors combine by storing it in the fridge for two weeks. But it can be used immediately for your Rompope cheesecake instead. 

Disfruta!

Deborah McCoy is the one-time author of mainstream, bridal-reference books who has turned her attention to food, particularly sweets, desserts and fruits. She is the founder of CakeChatter on FaceBook and X (Twitter), and the author of four baking books for “Dough Punchers” via CakeChatter (available @amazon.com). She is also the president of The American Academy of Wedding Professionals (aa-wp.com).

The post Let the festivities begin with snappy Rompope Cheesecake Bites appeared first on Mexico News Daily

But what is a tamal? It’s a traditional Mesoamerican dish, made from masa harina (corn flour treated with lime). It is then spread onto a corn husk or banana leaf, stuffed with different fillings and steamed until cooked. The fillings may be meats, cheeses, beans and vegetables — all seasoned with incredible Mexican spices. Or, they may be sweet, as in our recipe.

The history of the tamal is fascinating! Dating to about 5,000 BC, they existed as a staple throughout early Mexican history. They also played an integral role in the diets of the Aztecs and Mayans. Tamales were not only food to these people but had cultural and religious significance, and were prepared with different fillings depending upon the specific religious festival for which they were made. It is even said in Aztec mythology that Tzitzimitl, a celestial demon, sacrificed her grandson to make tamales from his flesh. 

Tamales transformed, however, following the Spanish conquest when European ingredients were introduced to Mexico in the form of pigs and cows rather than local meats like turkey and deer. The Spanish tried desperately to replace the corn-based tamale with wheat flour products, but without success. The tamale might have evolved, but it kept its corn-core identity. 

In the late 19th century, due to the Mexican Revolution, tamales once again metamorphosed. Mexican people wanted their own, unadulterated cuisine and were looking to return to traditional Mexican fare. The tamale, once considered peasant food, was now elevated to a loftier status, a symbol of national identity and cultural heritage. 

Today, tamales are also symbols of joy and a staple of Mexican cuisine, becoming an integral part of holidays, especially Christmas — and that leads us to our recipe: Disfruta y Feliz Navidad!

Coconut Arroz con Leche Tamales

Ingredients:

• 2 3/4 Cups (625 g) water, divided (agua)
• 3/4 Cup (150 g) uncooked jasmine rice *or any long-grain rice (arroz jazmín) 
• 2 (2-inch) cinnamon sticks (palitos de canela)
• 1 (13.5-ounce or 370 g) can unsweetened full-fat coconut milk (leche de coco entera sin azúcar)

• 1 1/4 Cups (283 g) whole milk, divided (leche entera)
• 1 1/2 Cups (250 g) granulated sugar, divided (azúcar estándar)
• 1 vanilla bean, seeds scraped (la vaina de vainilla)
• 3/4 tsp. (3.25 g) almond extract (extracto de almendra)
• 1 TBS. (15 g) plus 3/4 tsp. (4 g) kosher salt, divided (sal kosher)
• 1 Cup (227 g) unsalted butter (8 ounces), softened (mantequilla sin sal)
  • Best Mexican brands: Lala; Gloria; Alpura; Aguascalientes; Flor de Alfalfa.
• 1/2 Cup (95 g) vegetable shortening (manteca vegetal)
  • Use Inca Manteca brand, found in Mexico.

• 2 lbs. masa harina prepared according to package directions
• 24 dried corn husks (about 9 inches long and 7 inches wide at widest point), plus more for lining steamer, soaked at least 1 hour or up to overnight. (hojas de maíz)

• Cajeta (goat’s milk caramel) or dulce de leche, for serving

Directions

• In a large saucepan over medium heat, bring 1 3/4 Cups water, rice, and cinnamon sticks to a boil. 
• Boil, uncovered, stirring occasionally, until water is mostly absorbed, 6 to 10 minutes. 
• Stir in coconut milk, 3/4 Cup whole milk, 1/4 Cup sugar, vanilla bean seeds, almond extract, and 3/4 tsp. salt. 
• Bring to a boil over medium heat. Reduce heat to medium-low, and cook, uncovered, stirring often, until mixture has thickened to a pudding-like consistency, 15 to 20 minutes. 
• Remove from heat, and transfer to a large bowl. Discard cinnamon sticks. 
• Let cool to room temperature, about 1 hour.

Next:

• In the bowl of a stand mixer fitted with paddle attachment, combine butter, shortening, 1 Cup sugar, and remaining 1 Tbs. salt. Beat on medium-high speed until light and fluffy, 2 to 3 minutes. 
• With mixer on medium-low speed, gradually add masa. Increase speed to medium-high and beat until mixture is smooth and fluffy, about 2 minutes. Reduce speed to medium-low, and gradually stream in remaining 1 Cup water and remaining 1/2 Cup whole milk. 
• Beat on medium-low speed until mixture is well combined and smooth, 3 to 5 minutes, stopping occasionally to scrape sides of bowl. 
  • NOTE: The prepared masa should be the texture of cake batter. 
• Cover bowl with a damp paper towel; set aside.

Next:

• Place 1 corn husk on a clean work surface with narrow end pointing away from you; pat dry. 
• Using the back of a spoon, spread about 1/3 Cup prepared masa lengthwise in center of corn husk, spread evenly in a 5- x 4-inch rectangle. 
• Spoon about 2 Tbs. arroz con leche pudding down the center of masa rectangle, leaving a 1/2-inch border of masa above and below pudding. 
• Sprinkle 1/2 tsp. sugar over arroz con leche pudding. 
• Fold one side of husk across so that masa encases the filling. 
• Fold top end of corn husk down toward the center, and roll to wrap remaining husk around the tamal, leaving bottom end open. 
• Repeat with remaining husks, masa mixture, arroz con leche pudding, and sugar.

Next:

• Fill a large stockpot with 1 inch of water. Place a steamer insert (at least 7 inches deep) in stockpot, ensuring water does not touch bottom of steamer. 
  • NOTE: Tamales should be tightly packed together. If the steamer is too big, use aluminum foil to build a ring inside pot to hold tamales upright.
• Line bottom and sides of steamer with corn husks. 
• Stand tamales vertically in steamer, with open ends up, in a single layer. 
• Heat pot over medium-high until steam is visible, 5 to 8 minutes. 
• Place a layer of corn husks on top of tamales.  
• Cover tamales with a clean kitchen towel, and place lid on top. 
• Reduce heat to low. Cook 45 minutes. To test doneness, carefully uncover pot, and remove 1 tamal. Let tamal rest 10 minutes before unfolding. If masa sticks to corn husk, rewrap tamal, and return to steamer basket. In the meantime, allow remaining tamales to keep cooking.
• Continue cooking tamales 5 minutes before checking again for doneness. 
• If corn husk pulls away cleanly from masa, turn off heat, and let tamales rest in pot, lid removed, towel and husks in place, for 15 minutes. 
• Serve tamales warm with a drizzle of cajeta or dulce de leche. 

Cajeta

*Recipe: Mexicanmademeatless.com

Equipment:

• 1 large heavy pot
• 1 wooden spoon
• 8 oz. clean glass jar

Ingredients:

•  2 Cups or 16 oz. or (500 ml) goat milk* (leche de cabra)
• ⅓ Cup (65 g) or up to ½ Cup (100 g) white sugar (azúcar estándar)
• ½ tsp. (2.17 g) vanilla extract* (extracto de vainilla) or ¼ tsp. (1.42 g) bourbon vanilla powder (vainilla bourbon en polvo)
  • Mexican brands of vanilla extract, noted for intense flavor: Villa Vainilla; Vainilla Totonac’s; Molina Vainilla 
• 1 whole cinnamon stick (palito de canela)
• Pinch of salt (sal)
• ¼ tsp. (1.42 g) baking soda (bicarbonato)
• 2 Tbs. (30.6 g) whole fat cow’s milk (leche entera)

Directions:

• Into a large, heavy pot pour the goat’s milk, sugar, salt, vanilla, and cinnamon (if using). 
• Bring to a light boil over medium heat. 
• Stir to make sure all the sugar has dissolved.
• Remove from heat.

Next:

• In a separate bowl, mix the cow’s milk and baking soda until the baking soda has dissolved. 
• Pour the baking soda mixture into the goat’s milk, stirring fast. Be careful because the liquid will quickly froth and overflow. 
• Stir until the bubbles have subsided then return the pot to the heat and turn the heat to medium.
• Continue to cook the goat’s milk mixture, stirring frequently because the mixture may bubble and overflow the pot. 
• After 20-30 minutes the mixture should begin to a darken and become thick.
• Continue simmering and stirring frequently until the mixture turns a dark caramel color and coats a wood spoon. This may take another 20-40 minutes. The cajeta should the same consistency as maple syrup.
• Pour into a jar and allow to cool completely. 
• Store in the refrigerator until ready to use. 
  • NOTE: The cajeta will keep fresh in the refrigerator for a couple of weeks. It tastes best if warmed a bit before using.

¡Disfruta!

Deborah McCoy is the one-time author of mainstream, bridal-reference books who has turned her attention to food, particularly sweets, desserts and fruits. She is the founder of CakeChatter on FaceBook and X (Twitter), and the author of four baking books for “Dough Punchers” (available @amazon.com). She is also the president of The American Academy of Wedding Professionals (aa-wp.com).

The post Make December sweet again with these delicious arroz con leche coconut tamales appeared first on Mexico News Daily

Mexican wedding cookies, also known as polvorones, can be traced back to medieval Arabian culinary tradition, where cookies were made with rich spices, butter, sugar, and nuts. The recipe, and its variations, then traveled the trade routes and made its way to Europe and ultimately to Spain. 

The name polvorones comes from the Spanish word polvo, or dust, that is evident in the cookie’s crumbly texture and the powdered sugar that’s used to “dust” them. The cookies became very popular, and the Spanish brought the recipe with them to Mexico with the colonizers in the 16th century. Because they symbolize happiness and unity, they naturally became traditional wedding treats, but they also exemplified joy, and therefore became a perfect sweet to serve at festive occasions, especially Christmas. 

The term “Mexican Wedding Cookie” gained traction in the U.S. in the 1950s, when the recipe became a favorite of American cookbooks, replacing the similar Russian Tea Cake (due to Cold War sentiments). It was also given this moniker in the States because it was known for its popularity at Mexican weddings. However, the first known mention of the cookie as “Mexican” appeared in a 1937 issue of American Cookery, meaning the cookie had gained recognition long before they became popular. 

The Mexican Wedding Cookie, however, is different in texture than the Russian Tea Cake, due to its higher flour-to-nut ratio, making it more crumbly and sandier to the bite. It also tastes butterier and is often infused with vanilla. Some variations may even include cinnamon and anise. The Tea Cake, however, is denser because the nuts (traditionally, walnuts) in the recipe are finely ground, making the cookie chewy, giving it a pronounced nutty taste. 

Once again, these cookies, like so many other foods in Mexico, represent an incredible blending of cultures, that are treasured today for their rich, wonderful flavor and for their symbolism of happiness, unity and joy that they have come to embellish.

Mexican wedding cakes: the recipe

Ingredients:

• ½ Cup (115 g) unsalted butter* (softened) (mantequilla sin sal)
• ½ Cup (115 g) salted butter* (softened) (mantequilla)
  • Best Mexican brands: Lala; Gloria; Alpura; Aguascalientes; Flor de Alfalfa.

• ½ Cup (50 g) powdered sugar plus ½ Cup (50 g) for coating (azúcar glas)
• 1 tsp. (4.2 g) vanilla extract* (extracto de vanilla)
  • Mexican brands noted for their intense flavor: Villa Vainilla; Vainilla Totonac’s; Molina Vainilla 

• 2 Cups (240 g) all-purpose flour
• Use only U.S. flour, available online.

• ½ tsp. (1.5 g) coarse sea salt (sal gruesa)
• 1 Cup (100 g) pecans toasted and finely chopped (nueces pecanas)

Instructions

• Preheat oven to 350 degrees. 
• Line a large baking sheet with parchment paper.

Next:

• Combine softened butter, ½ Cup powdered sugar and vanilla and beat until fluffy, about 1-2 minutes.
• Add flour and salt and mix until a dough starts to form. 
• Once the flour is about 80% incorporated, add the chopped pecans. 
• Mix together, but do not over mix.
• Roll the dough into 1 ½ inch balls and place 2 inches apart on baking sheet. 
• Bake for 12-14 minutes, or until the bottoms of the cookies are lightly browned. 
• Remove from the oven and let cool for 5 minutes on baking sheet. 
• Place cookies on a wire cooling rack to finish cooling.
• In a container with lid, place ½ Cup powdered sugar.
• When cookies are cooled completely, place several in the container at one time. Cover with lid, and gently turn the container to coat the cookies with sugar. 
• You can repeat this step for additional coating.

Disfruta!

Deborah McCoy is the one-time author of mainstream, bridal-reference books who has turned her attention to food, particularly sweets, desserts and fruits. She is the founder of CakeChatter on FaceBook and X (Twitter), and the author of four baking books for “Dough Punchers” via CakeChatter (available @amazon.com). She is also the president of The American Academy of Wedding Professionals (aa-wp.com).

The post Polvorones: a traditional recipe for a cozy Christmas treat in Mexico appeared first on Mexico News Daily

Holidays are also party times, when we get together with family, friends, colleagues, and even acquaintances to celebrate the joys of the season with good food and good drink. And that’s what I’m going to focus on, to give you some fun Mexican ideas for Holiday Cheer!

So, let’s start with the traditional Ponche Navideno (Christmas Punch), which is actually Indian in origin. 

The Spaniards introduced Christianity to Mexico along with ponche, a drink they associated with their religion, and particularly Christmas, becoming a staple during “posadas,” the nine-day festivities leading to Christmas Eve, symbolizing Mary’s and Joseph’s search for shelter for the birth of their child. 

The Mexican version of the drink has evolved significantly in the years since the Spanish occupation and incorporates seasonal fruits like tejocotes; guaves; tamarind; apples; and hibiscus flowers that give it that wonderful, rich red color. Piloncillo (unrefined cane sugar) sweetens the beverage and if it contains alcohol, it’s known as “ponche con piquete.”  

In Mexico, the drink symbolizes community, a blending of cultures, and the celebration of Christmas and is served hot in clay mugs — and I hope you make it this ponche a family favorite of your Holiday season also! 

Ponche Navideño:

Ingredients:

• 1 gallon (16 cups/4 liters) water (agua)
• 1 Cup (40 g) dried hibiscus flowers (flores de hibisco)
• 3 tamarind pods peeled (vainas de tamarindo)
• 1 large cinnamon stick or 3 small (canela en rama)
• 8 oz. piloncillo (azúcar piloncillo) or 1 Cup (200 g) sugar (azúcar estándar) (or more according to taste)
• 4 cloves (dientes)
• 1 oz. (30 ml) brandy, rum, or tequila per cup, optional (brandy, ron, tequila)

The fruits: 

• 10 tejocotes, or 2 apples cut in halves (manzanas)
• 2 pears chopped (peras)
• 1 to 2 apples chopped (manzanas)
• 4 to 5 guavas cut into 8 pieces (guayabas)
• 3 to 4 (about 5 inches long) sugarcane, peeled and sliced into sticks (caña de azúcar)
• 5 mandarins (mandarinas) or (2 oranges [naranjas] cut into slices), peeled
• 7 oz. prunes (ciruelas), dried cranberries (arándanos secos), or raisins (pasas)

Instructions:

1. Add water to a large stockpot and set to high heat. 
2. Add the hibiscus flowers; tamarind pods; cinnamon sticks; cloves and piloncillo/sugar. 
3. Cover and boil for about 15 minutes.
4. Remove the hibiscus, tamarind pods and cloves before adding fruit. Discard.
5. Add the fruit, cover and bring to a simmer. 
   • If you add guavas and they’re soft, you can place them in the pot whole or cut in halves. If firm, cut into 8 pieces. If using canned/jarred guavas, add in the last 5 minutes since they’re already cooked. 
6. Once it starts to boil uncover and cook for 15 minutes, leaving fruit al dente. If you like softer fruit, cook for an additional 10 minutes.
7. Taste for sweetness and add more sugar, according to your taste.
8. Remove from heat and cover pot. Let it steep for another 15 minutes.
9. Serve warm. 

Paloma

Paloma is one of Mexico’s most beloved cocktails, especially at festive times like Christmas. It is made with tequila and grapefruit soda or juice, and is sometimes garnished with lime, but its origins are unusual to say the least. 

Back in 1938 in Arizona, “Squirt” a tangy, grapefruit-tasting soda was introduced and quickly made its way south of the border where the locals lost no time in mixing it with tequila. But it didn’t take off until the 1950s, when Squirt was officially imported into Mexico and along with strategically placed advertising, gained national popularity. 

Today, the Paloma has evolved with variations that include grapefruit juice and agave syrup, and because it’s so easy to make, it’s sometimes referred to as the “lazy man’s margarita.” So, enjoy! 

Ingredients:

• 2 fl. oz. (60 ml) pink grapefruit juice, freshly squeezed (jugo de pomelo rosado)
• 2 fl. oz. (60 ml) sparkling water (or club soda) (agua con gas o agua mineral con gas)
• 3 fl. oz. (80 ml) tequila
• A drizzle of lime juice, freshly squeezed (jugo de lima)
• 2 slices lime (lima)
• 2 pinches salt (sal)
• Crushed ice

Instructions:

1. Into two cocktail glasses, add some crushed ice.
2. Mix with a small cocktail stirrer or a spoon to cool the glasses.
3. Add a pinch of salt to each glass.
4. Divide grapefruit juice between the two glasses and pour into each glass, then add the sparkling water to each glass.
5. Divide the tequila between the two glasses and add a drizzle of lime juice to each glass. 
6. Mix.
7. Decorate with slices of lime.

The Margarita

This is the quintessential Mexican cocktail, a symbol of Mexican culture and a drink loved world over, usually made with tequila, lime juice and orange liqueur.

The margarita originated from the “daisies” made popular in the early 20th century, cocktails that combined spirits with citrus juice and sweet liqueur, like orange curacao. The Spanish word for daisy is “margarita” which is the link that connects it to the daisy drinks of old that evolved into today’s fashionable cocktail. 

So how do we make the classic margarita extra-holiday festive? Think cranberries! 

Cranberry Margarita

Equipment:

• jigger
• cocktail shaker
• salt for rim of glasses

Margarita:

• 2 Tbs. (20 g) kosher salt (sal kosher)
• 2 lime wedges (lima)
• 6 oz. (177 ml) 100% cranberry juice (jugo de arándano)
• 3 oz. (89 ml) tequila blanca
• 1 oz. (30 ml) freshly squeezed lime juice from 1 medium lime
• 1.5 oz. (40 ml) orange liqueur such as Cointreau (licor de Naranja)
• Garnish: fresh cranberries, lime wedges/wheels (arándanos, limas)

Instructions:

1. Rub the wedge of lime around the rim of the two cocktail glasses. 
2. Pour salt into a small dish. Run the rims through the salt to coat. Fill glasses with ice. Set aside.
3. Fill a cocktail shaker halfway with ice. 
4. Add cranberry juice, tequila, lime juice, and orange liqueur. 
5. Seal the shaker and shake well until well-chilled, about 20 seconds.
6. Strain into the rimmed cocktail glasses. 
7. Garnish with lime wheels and fresh cranberries.

Disfruta!

Deborah McCoy is the one-time author of mainstream, bridal-reference books who has turned her attention to food, particularly sweets, desserts and fruits. She is the founder of CakeChatter on FaceBook and X (Twitter), and the author of four baking books for “Dough Punchers” via CakeChatter (available @amazon.com). She is also the president of The American Academy of Wedding Professionals (aa-wp.com).

The post A trio of Mexican Christmas drinks to warm the spirit appeared first on Mexico News Daily

Empanadas are believed to have originated in the Iberian Peninsula with references made to them in medieval cookbooks dating from the 13th century. In fact, the name “empanada” comes from the Galician verb empanar, which means “to wrap or coat in bread.” 

The first empanadas were savory with aged cheese or preserved fish used for fillings, reflecting the limited ingredients available in the Middle Ages. It wasn’t until the 16th Century that empanadas reached Latin America, brought to Mexico by the conquistadors. Naturally, the Mexicans adapted them using local ingredients and spices to make them their own. A notable exception became the “turco” that originated in Nuevo Leon, inspired by Turks who traveled here in the 1840s and introduced pork fat to the dough (as Emeril says, “Pork fat rules!”), which transformed empanadas into a savory pastry. Turcos are filled with meats and cheeses and are known for their sweet, rich flavor due to the pork fat in the dough. In Guerrero, on the other hand, you might find empanadas filled with seafood or fish while in Oaxaca, you might find them stuffed with mole or other sauces. 

Now let’s talk “sweet” empanadas, so popular in Mexico. They may be filled with cinnamon-spiced apples, or pumpkin and cream-cheese (like our recipe) and other goodies, but what separates them from their savory counterpart is the dough. The dough of a sweet empanada contains sugar, butter or lard (adding richness and flavor), and flavorings like cinnamon, vanilla, chocolate or even almond flour. This results in a softer and more tender product that’s often flaky, like pastry.  The savory version, however, focuses on three factors: Flour; salt; and fat (usually lard), resulting in a firmer and sturdier crust, which means it can be baked or fried without becoming overly soft. 

Since the holidays are approaching, I thought it might be fun to incorporate the holiday dessert foods we think of like pumpkin and cheesecake into one Mexican delicacy that would make an amazing dessert for any holiday dinner or occasion! So, let’s get baking!

Pumpkin Cheesecake Empanadas 

Filling:

• 1 Cup (250 g) pumpkin puree* (puré de calabaza). Make your own. It’s easy and you’ll never taste anything like it! 
• 5-8 lbs. (2.25 kg – 3.6 kg) pumpkin (roughly two small pumpkins)
  • Preheat oven to 375F/190C. Wash pumpkin. Line baking sheet with parchment paper. Cut the stems off the pumpkins and cut in half, lengthwise. Scrape the seeds from inside the pumpkins. Place pumpkin halves, cut side down, on the baking sheet. Bake for about 35-45 minutes or until the pumpkin is tender when pierced with a fork. Scoop the cooked pumpkin out of the shells and put in a food processor or blender. Blend until smooth. Add a tablespoon or two of water, if needed. 

• 1/4 Cup (50 g) brown sugar (azúcar moreno)
• 1 tsp. (4.2 g) vanilla extract* (extracto de vanilla) *
  • Mexican brands noted for intense flavor: Villa Vainilla; Vainilla Totonac’s; Molina Vainilla 
• 1 1/2 tsp. (2.8 g) pumpkin-pie spice 
  • 4 tsp. (10.4 g) ground cinnamon (canela); *2 tsp. (5.62 g) ground ginger; *1 tsp. (2.1 g) ground cloves (clavo molido); *1/2 tsp. ground nutmeg (nuez moscada molida).  Mix together and store in an air-tight container. 
• 1/4 tsp. cinnamon, ground (canela)

Instructions:

• Preheat oven to 350F/175C 
• Spray baking dish with cooking spray
• In a large bowl, mix together pumpkin, condensed milk, sugar, cream-cheese and eggs until well combined, reaching a light and fluffy texture (about 3 minutes). 
• Add vanilla, pumpkin-pie spice and cinnamon and beat until incorporated. 
• Pour batter into baking dish. 
• Bake mixture until set, about 25 minutes. 
• Cool on racks. 
• Cover and refrigerate for about an hour until completely cool or overnight. 

Empanada Dough:

• Preheat oven to 400F/204C
• Line a baking sheet with parchment paper 

Ingredients:

• 2 /12 Cups (325 g) all-purpose flour
  • Use only American flour, available online.
• 1/2 tsp. (3 g) salt (sal)
• 1/4 tsp. (1.2 g) baking powder (polvo de hornear)
• 1/2 tsp. (0.69 g) ground cinnamon (canela)
• 1/2 Cup (115 g) unsalted butter, cut into small pieces (mantequilla sin sal)
• 1/2 Cup (95.5 g) shortening*
  • Use Inca Manteca brand, found in Mexico.
• 3/4 Cup (171 g) ice water (agua)
• Cinnamon-sugar* for sprinkling empanadas.
  • To make cinnamon-sugar: Add 1/4 Cup (99.4 g) cinnamon (canela) to 1 Cup (200 g) sugar (azúcar estándar). Store in air-tight container.

Egg-wash for Crust:
1 large egg, beaten with 1 tsp. (4.9 g) water

Directions:

• In a large bowl, whisk together flour, salt, and baking powder. 
• Add butter and shortening. 
• Working quickly and using your fingers, combine mixture until it resembles coarse meal. 
• Add water. Flour your hands and mix together.
• Knead once or twice to fully combine. (The less kneading the better.)  
• Divide dough in half. 
• Cover each half with plastic wrap and refrigerate 15 minutes. (Dough can be refrigerated up to 5 days. Bring to room temperature before using.) 
• Divide each piece of dough into 8 pieces.
•  Take one piece of dough from refrigerator and using a floured rolling pin on a floured surface, roll the piece into an 1/8-inch-thick oval. (Leave the rest of the pieces in the refrigerator. Roll one at a time.)
  * Using a medium sized cookie scoop, place 2-3 scoops of pumpkin-cheesecake filling into center of the dough. Fold dough over to enclose filling and seal edges with a fork.  Using a spatula, transfer the empanada to a parchment-lined cookie sheet.
• Coat each empanada with egg-wash and sprinkle generously with cinnamon sugar. 
• Bake for 20-25 minutes.
• Let cool and serve with or without icing.

 
Icing:

• 2 Cups (230 g) powdered sugar
• 1-2 Tbs. (15.3 g to 30.6 g) milk

Mix until blended. Add more milk as needed to reach desired consistency. Drizzle over empanadas. 

Disfruta!

Deborah McCoy is the one-time author of mainstream, bridal-reference books who has turned her attention to food, particularly sweets, desserts and fruits. She is the founder of CakeChatter on FaceBook and X (Twitter), and the author of four baking books for “Dough Punchers” via CakeChatter (available @amazon.com). She is also the president of The American Academy of Wedding Professionals (aa-wp.com).

The post A savory sweet Mexican treat to use up your Halloween leftovers appeared first on Mexico News Daily

They are American, dating back to 1893, Chicago, when a wealthy socialite by
the name of Bertha Palmer asked the chef at the Palmer House Hotel to invent a
dessert that kids could put in their boxed lunches when they attended the Chicago
World’s Fair. (Bertha’s husband, Potter, built the hotel in 1871 and gave it to his wife as
a wedding present.) The original product was dense, fudgy, filled with walnuts and
topped by an apricot glaze.

But let’s not leave Bangor out of the mix. The story goes that a housewife in
Bangor, Maine, attempted to make a chocolate cake but forgot the baking powder, resulting in an unleavened, rich, chocolatey concoction that became known as “Bangor
Brownies.” The recipe first appeared in the Boston Globe, 1905.

Brownies may have been popular back then, but they didn’t take off until
chocolate became more accessible in the U.S. in the ‘20s and afterward, they started to
make their way south-of-the-border, but with a few twists.

As we know, Mexicans like to spice things up a bit and that even applies to their
chocolate, which may be infused with cinnamon and a hint of cayenne pepper, which
adds warmth and depth of flavor — a mix of sweet and spicy — which Mexicans love!

So might we say that Mexican brownies are better than the ones we grew up
with? Make a couple of batches and then you decide. The Mexican brownie recipe included here is from Aaron Sanchez and is considered one of the best. Nothing is changed. Disfruta!

Aaron Sanchez’s Mexican Brownie Recipe

Ingredients:

• 2 sticks (1 Cup) (227 g) unsalted butter, plus more for greasing baking dish
  (mantequilla san sal)
• 2 Cups (400 g) granulated sugar (azúcar estándar)
• 4 large eggs (huevos)
• 2 tsp. (8.4 g) vanilla extract* (extracto de vainilla)
  * Mexican brands noted for intense flavor: Villa Vainilla; Vainilla Totonac’s; Molina
  Vainilla
  ⅔ Cup (65 g) unsweetened cocoa powder (cacao en polvo sin azúcar)
• 1 Cup (120 g) all-purpose flour*
  * Use only American flour, which may be ordered online.
• 1 tsp. (4 g) ground Mexican cinnamon (canela)
  ¼ tsp. (0.45 g) cayenne pepper (pimienta de cayena) or piquin chili powder
  (chile piquín en polvo)
• ½ tsp. (1.5 g) kosher salt (sal kosher) or any large-grain salt.
• ½ tsp. (2.4 g) baking powder (polvo para hornear)

Instructions:

First:

• Preheat your oven to 350°F (175°C).
• Grease a 9×13-inch baking dish with butter.
• Line dish with parchment paper for easy removal (leaving a little paper to hang over
  opposite ends to act as handles).

Next:

• In a medium saucepan, melt butter over medium-low heat. Remove from heat and let cool slightly.
• sugar, eggs, and vanilla until well combined.
• In another bowl, mix cocoa powder, flour, cinnamon, cayenne pepper, salt, and baking
  powder together until well combined,stirring until just combined.
• Pour the brownie batter into the prepared baking dish and smooth it out evenly.
• Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out with a
  few moist crumbs.
• Allow the brownies to cool in the pan for about 20 minutes before lifting them out using
  the parchment paper. Slice into squares and enjoy!

Disfruta!

Deborah McCoy is the one-time author of mainstream, bridal-reference books who has
turned her attention to food, particularly sweets, desserts and fruits. She is the founder
of CakeChatter on FaceBook and X (Twitter), and the author of four baking books for
“Dough Punchers” (available @amazon.com). She is also the president of The
American Academy of Wedding Professionals (aa-wp.com).

The post Are Mexican brownies better than the original? appeared first on Mexico News Daily

The Mexicans took the Spanish capirotada and infused it with local ingredients and flavors to make it their own. They used bolillo (a type of bread) and piloncillo (unrefined sugar) as well as raisins, cinnamon, cloves, and even cheese. Depending upon regional adaptations, they even incorporated dried or tropical fruits and nuts (our recipe, for example, includes bananas). But the main difference is the moisture. 

Unlike European bread puddings, traditional Mexican capirotada gain moisture and flavor because of the syrup they are baked in (a combo of piloncillo dissolved in water or milk with added spices). It therefore has more of a “layered texture” than its custard counterpart and is less mushy. Whereas European bread puddings will virtually all taste the same, Mexican capirotada will taste very different depending upon the area of Mexico in which it is created and the ingredients which are added. 

But let’s not forget its cultural impact. Capirotada is most traditionally associated with Lent and Easter, with each ingredient having deep religious symbolism. The bread represents the body of Christ; piloncillo syrup represents His blood; cinnamon sticks represent the wood of the cross; while whole cloves symbolize the nails used to pierce His hands and feet. 

This bread pudding is not only a culinary delight, but also expresses the faith and tradition of the Mexican people and their culture. I think it would make a wonderful dessert for any festive occasion, and with the holidays coming up, what better time is there to dig in?

Capirotada:

Ingredients: 

• Oil or butter, for greasing baking dish
• 4 large bolillo bread rolls, cut into 1-inch-thick pieces (about 10-12 cups)
• 5 Cups (1230 g) nonfat milk (leche descremada)
• 1 (8-ounce) (about 225 g) cone piloncillo oscuro (or 1 1/4 Cups [312 g] dark-brown sugar, [azúcar moreno oscuro])
  • Piloncillo is made when sugar cane juice is boiled into a thick syrup and poured into cone-shaped molds to harden and is in fact, named after its conical shape. Like brown sugar, there are two types: blanco (light) and oscuro (dark). We will use oscuro for this recipe. Available in Mexican markets and supermarkets. 
• 3 cinnamon sticks (canela en rama)
• 2 whole cloves (clavo entero)
• 3 large bananas (plátano), sliced into rounds
• 1 cup (200 g) raisins (pasas)
• 1/2 cup (55 g) sliced almonds (almendras en rodajas) (Some recipes use peanuts [cacahuetes], your choice.)
• 2 cups (224 g) shredded Oaxaca cheese (or any white cheese like Monterey Jack, Provolone, or Mozzarella)

Instructions: 

• Preheat the oven to 350°F/175C. 
• Grease a 9×13 inch baking dish with oil or butter. Set aside.
• Place the cubed bolillo bread onto a large baking sheet. 
• Bake for 5 minutes so that bread becomes slightly toasted and dried. 
• Remove from oven and set aside.
• Put the milk, piloncillo, cinnamon sticks, and cloves into a large pot, and over medium-high heat, whisk, and bring to a gentle boil.
• Reduce the heat to low and simmer for 10 minutes, uncovered, whisking occasionally. 
• Remove from heat and discard cinnamon sticks and cloves.

Assemble the capirotada: 

• Spread half of the toasted bread in a single layer in the prepared baking dish. 
• Top with all the banana slices, half the raisins, half the sliced almonds (or peanuts) and half the shredded cheese. 
• Repeat the process with the remaining ingredients to make one more layer.
• Carefully pour the sweetened milk over the capirotada, paying close attention to soak the bread on the edges.
• Cover the dish with aluminum foil and bake for 15 minutes, then remove the foil and bake for 15 minutes longer.
• Remove from the oven, let cool for 5 minutes, and serve warm. Or let it cool completely, cover and refrigerate, and serve cold.

Disfruta!

Deborah McCoy is the one-time author of mainstream, bridal-reference books who has turned her attention to food, particularly sweets, desserts and fruits. She is the founder of CakeChatter on FaceBook and X (Twitter), and the author of four baking books for “Dough Punchers” via CakeChatter (available @amazon.com). She is also the president of The American Academy of Wedding Professionals (aa-wp.com).

The post Mexico’s religious bread pudding, perfect for the holidays appeared first on Mexico News Daily

Corn and its byproducts are a part of daily Mexican life, cultivated over thousands of years from teosinte, or the wild grass where it originated, to the modified maize that we know today. But the first domesticated maize dates to about 4280 BC, to the Guilá Naquitz Cave in Oaxaca. 

Maize was then not only valued as a food source but also a spiritual feast, with the ancient Nahuatl-speaking peoples referring to it as “our sustenance,” while the Mayans believed that it was the life force that created humans. It was so important to the culture, that as the cultivation spread across diverse landscapes and prospered, it contributed to the development of advanced Mexican civilizations including the Olmec; Maya; Teotihuacan; and the Mexica. 

Mexico today is home to 60+ varieties of corn and it’s used in tamales, tortillas, and pozole (a traditional Mexican soup or stew), which means maize is still “sustenance” when it comes to Mexican society. So why shouldn’t we use it in this remarkable cake along with some fresh rosemary and pure Mexican honey? 

And what can we say about Mexican honey? There’s nothing like the Melipona honey that comes from that stingless Yucatan bee. You must taste it to believe it, and what a perfect, sweet accompaniment it will make to our somewhat savory cake! So, let’s get baking! 

Rosemary Corn Cake with Brown-Butter Honey Buttercream Frosting

Make the Brown Butter for the Frosting First:

Brown-Butter for Honey-Buttercream Frosting:

Ingredients:
1 and 1/3 cups (303 g) butter* (mantequilla)

* Best Mexican brands: Lala; Gloria; Alpura; Aguascalientes; Flor de Alfalfa.Directions:

* Brown the butter: Melt the butter in a large, stainless-steel frying pan. Swirl the butter in the pan every couple of minutes so it cooks evenly. Foam will appear on top of the butter, and it will change from a pale-yellow color to a dark, golden brown. Once the butter has darkened, take a whiff. It should have a nutty, toffee-like aroma.

* Remove butter from heat and let it cool. Once cool, pour into a small ceramic bowl lined with plastic wrap. Put in the refrigerator, until it’s the consistency of “softened” butter.

* Make the cake while the butter softens in the fridge. 

Preheat oven to 350F (177C) 

Cake Ingredients:

• 3 cups (360 g) all-purpose flour*
• *Use only U.S. flour, which may be ordered online.
• 3/4 cup (115 g) cornmeal (harina de maíz)
• 2 tsp. (10 g) baking powder (polvo de hornear)
• 1 1/2 tsp. (10 g) baking soda (bicarbonato de sodio)
• 1 1/2 tsp. (9 g) salt (sal)
• 2 ¼ (225 g) Cups sugar (azúcar estandar)
• 6 eggs (huevos)
• 1 cup (130 g) extra-virgin olive oil (aceite de oliva virgen extra)
• 1/3 cup (83 g) apple cider* (sidra)
  • Apple cider can be found in supermarkets like La Comer; City Market; Soriana.
• 1 tbs. (13 g) vanilla extract* (extracto de vainilla)
  • Mexican brands noted for their intense flavor: Villa Vainilla; Vainilla Totonac; Molina Vainilla. 
• 1/4 Cup (7 g) fresh rosemary*, finely chopped (romero)

Preparation

In a large bowl, mix flour, cornmeal, baking powder, baking soda and salt until well blended. Set aside. 

With an electric mixer, using paddle attachment, at medium speed, beat the eggs and sugar until thick, about 1 minute

Add olive oil, cider, and vanilla extract and mix until combined. 

Add the dry ingredients to the batter in thirds until completely incorporated. Stir in rosemary. 

Evenly distribute the batter between 3 well-greased, lightly-floured 8-inch cake pans.

Bake for 30-35 minutes, or until the tops of the cakes are golden brown and a toothpick inserted into the cake comes out clean. 

Cool in pans for about 10 minutes, then remove the cakes from the pans and place on a wire rack to finish cooling.

While cakes cool, make honey simple syrup.

Honey Simple Syrup

•  ½ cup (170 g) honey (miel Malipona) or any pure Mexican honey.
• 1/3 cup (80 g) warm water
• 2 tbs. (30 grams) fresh lemon juice (zumo de limón)
• 1 tsp. (4 g) vanilla extract (extracto de vainilla)

In a medium bowl, whisk together all ingredients until honey is dissolved in the water and place in glass jar. NOTE: Store at room temperature until ready to use, or in the refrigerator for up to 3 weeks.

When the cakes have cooled completely, brush the tops with a pastry brush or unused paint brush, with the honey simple syrup (2 TBS. each layer) and set aside.

Finish preparing the buttercream frosting:

Brown butter & honey buttercream frosting

• 1 1/3 Cups butter (303 g) *softened and in the fridge.
• 3 cups (390 g) powdered sugar (azúcar glas)
• 3 tbs. (63 g) honey (miel)

Using an electric mixer, on medium high speed, beat together the softened brown butter, powdered sugar, and honey to a smooth buttercream consistency (The little burnt brown-butter bits taste amazing and add a pretty speckling to the frosting). 

Layer and frost the cooled cakes with the buttercream and serve.

Disfruta!

Deborah McCoy is the one-time author of mainstream, bridal-reference books who has turned her attention to food, particularly sweets, desserts and fruits. She is the founder of CakeChatter on FaceBook and X (Twitter), and the author of four baking books for “Dough Punchers” via CakeChatter (available @amazon.com). She is also the president of The American Academy of Wedding Professionals (aa-wp.com).

The post The perfect Mexican cake for a Mexican Thanksgiving appeared first on Mexico News Daily

It all started about 9,000 years ago. Archeological findings date pumpkin seeds to caves found in Oaxaca (located in southern Mexico), about 8,000-10,000 BC. Aztecs and Mayans both used pumpkins as a food source and along with their seeds, valued them nutritionally — although they wouldn’t be cultivated until around 3,500 BC. The Aztecs served pumpkin delicacies to their gods during the festival of Huey Tecuilhuitl.

Ancient peoples loved calabaza and grew them beside other stable crops like beans and corn. This triumvirate became a method for cultivation and production which became known as “the three sisters, ” as each crop protected and nurtured the other.

Pumpkin was roasted, stewed and was also featured in soups and tamales — and even sweets! Calabaza en tacha, a popular candied pumpkin treat is traditionally served at Day of the Dead celebrations.

Pumpkins are grown all over Mexico, especially in the Yucatan and in Nayarit, but also grown in Sonora, Sinaloa, Tlaxcala, Hidalgo, Puebla, and Morelos. There are large and small seed varieties of pumpkin, but the best known in Mexico is the Cucurbita pepo, which has been harvested for thousands of years.

Mexicans like to use their pumpkins fresh, not canned, and will take the time to turn the awesome, orange fruit into the varied delicacies of their choice. For that reason, I include simple instructions on how to make your own pumpkin puree, which will make this dessert even more “homemade,” tasteful and unforgettable!

To celebrate this wonderful Mexican fruit that made its way to the Western world and became an indelible part of its traditions, let’s make a pumpkin swirl cheesecake pie with a pecan crust, perfect for a month with two major pumpkin-heavy celebrations, don’t you think?

Pumpkin-swirl cheesecake pie with pecan crust:

Pecan Crust:

* Preheat oven to 350 F (175 C)

Ingredients: 

* 2 ½ Cups (315 g) ground pecans (nueces)

* ¼ tsp. (0.69 g) ground cinnamon (canela molida)

* 1/3 Cup (65 g) sugar (azúcar estandar)

* 4 TBS. (56.7 g) unsalted butter*, melted (mantequilla sin sal) *Best Mexican brands: Lala; Gloria; Alpura; Aguascalientes; Flor de Alfalfa.

Directions:

* Stir together ground nuts, cinnamon, and sugar.

* Add butter, combine well.

* Press the mixture into the bottom and sides of a 9-inch, deep-dish pie pan, or 9-inch springform pan.

* Chill unbaked crust in the refrigerator, 30 to 45 minutes.

* Place pie crust on a cookie sheet and bake on middle rack of oven for 12-15 minutes, until lightly browned.

CAUTION: Pecan crusts burn easily! Keep an eye on it!

* Allow to cool completely, to room temperature.

* Preheat oven to 325F (163C)

Pumpkin Cheesecake Filling:

Ingredients:

* 2 Blocks (16 oz; 454 g) very soft cream cheese

* 1 Cup (245 g) Plain Full-Fat Greek Yogurt (Yogur griego)

* ½ Cup (170 g) Pure Maple Syrup* (jarabe de arce puro)

* Available in Mexican supermarkets, or order online.

* 2 Eggs (huevos)

* 2 tsp. (8.4 g) Vanilla Extract (extracto de vainilla)

*Mexican brands noted for their intense flavor: Villa Vainilla; Vainilla Totonac’s; Molina Vainilla

* 1 TBS. (10 g) Cornstarch (maicena)

* 1 Cup (245 g) Canned Pumpkin puree (calabaza)

* Libby’s canned pumpkin can be found in Mexican supermarkets or ordered online.

To make pumpkin puree (easy!):

5-8 lbs. pumpkin, about 2 small (makes 7 cups; freeze remainder):

* Preheat oven to 375F (191C)

* Wash pumpkin.

* Line a baking sheet with parchment paper.

* Cut stems off and cut fruit in half, lengthwise.

* Scrape the seeds from inside.

* Put pumpkin halves, cut side down, on baking sheet. Bake for 35-45 minutes or until the tender when pierced with a fork.

* Scoop the cooked pumpkin out of the shells and place in a food processor or blender. Blend until smooth. Add a tablespoon or two of water, if needed.

* 2 tsp. (28 g) Pumpkin-Pie Spice*

*The best is homemade: Combine: 4 tsp. (10.4 g) ground cinnamon (canela molida); 2 tsp. (5.6 g) ground ginger (jengibre molido); 1 tsp. (2.10 g) ground cloves (clavo molido); 1/2 tsp. (1.10 g) ground nutmeg (nuez moscada molida). Store in an air-tight jar in a cool place.

Directions:

* Beat softened cream cheese and yogurt until smooth.

* Add maple syrup, eggs, vanilla, and cornstarch and mix until smooth.

* Pour half the batter into a separate bowl and add the pumpkin purée and pumpkin pie spice. Mix.

* Pour cheesecake batter into crust, switching between plain cheesecake batter and pumpkin batter. Use a spatula or spoon to intermix the batters together to create a swirl effect. Continue until all batter is gone, leaving some of the cream cheese-yogurt mixture to create a swirl on top.

*Smooth the top, and lightly drop pie pan on the counter a couple times to remove air bubbles.

* Fill a large baking dish halfway with water and place on the lower oven rack.

* Place cheesecake on middle rack of oven and bake 55-60 minutes, or until the middle is just set, and jiggles slightly, and the sides are slightly puffed.

* Turn off oven and open door. Leave cheesecake in the oven until slightly cooled (about an hour).

* Chill cheesecake in the refrigerator 4-6 hours or best, overnight, to allow it to set completely.

* Stores in refrigerator for about 10 days, covered in plastic wrap.

Serve with Tequila Whipped Cream and enjoy!

Deborah McCoy is the one-time author of mainstream, bridal-reference books who has turned her attention to food, particularly sweets, desserts and fruits. She is the founder of CakeChatter on FaceBook and X (Twitter), and the author of four baking books for “Dough Punchers” via CakeChatter (available @amazon.com). She is also the president of The American Academy of Wedding Professionals (aa-wp.com).

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