Agua De Tamarindo [ Tamarind Water ]
Apertivo Chapala [ Aperitif From Lake Chapala ]
Horchata [ Melon Seed Drink ]
Pina Borracha [ Drunken Pineapple ]
Por Mi Amante [ For My Love ]
Rompope [ Mexican Eggnog ]
Sangria
Sangrita
Tepache [ Pineapple Beer ]
Agua De Tamarindo [ Tamarind Water ]
Serves: 6
1/2 pound ripe tamarind
3 quarts water
Sugar to taste
Remove the rind from the tamarind pods and place in a large pot with
enough cold water to cover. Soak until the pulp has softened - about 4
hours.
Strain through a fine sieve and add the remaining water. Sweeten to taste
with sugar.
Apertivo Chapala [ Aperitif From Lake Chapala ]
Serves: 6
Served in liquor glasses as chasers to tequila or as an aperitif before
luncheon or dinner.
1 cup orange juice strained
3 tablespoons grenadine syrup
1 teaspoon cayenne pepper
Salt to taste
Mix ingredients thoroughly - chill.
Serves: 6
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1/2 pound chia seeds
3 quarts water
Sugar to taste
Lime juice to taste
Place chia seeds and water in a large pot. Allow to stand long enough for
the seeds to become gelatinous - 10 minutes normally. Add lime juice and
sugar to taste. DO NOT STRAIN. Chill before serving.
Horchata [ Melon Seed Drink ]
Serves: 6
1 cup melon seeds
1 cup sugar
1 lime rind grated
6 cups water
In electric blender, pulverize melon seeds as finely as possible. Combine
melon seeds, 6 cups of water, sugar and lime rind in a large container.
Allow to stand at least 5 hours. Strain, squeezing milk from the seeds.
Serve on the rocks.
Pina Borracha [ Drunken Pineapple ]
Serves: 8
Drink as a liquer
2 cups very ripe fresh pineapples chopped
2 cups tequila
Place the chopped pineapple and tequila in a large jar, cover and
refridgerate for 24 hours or more. Strain and serve chilled.
Por Mi Amante [ For My Love ]
Serves: 6
A pink and fragrant liquer, very delicate. Other berries can be
substituted for the strawberries - follow the same procedures.
4 cups strawberries
2 cups tequila
Wash strawberries thoroughly, drain, hull. Cut in half and place in a
air-tight jar. Add tequila to cover the fruit and seal. Refrigerate for
at least 3 weeks. Strain, serve straight and very cold.
Rompope [ Mexican Eggnog ]
Serves: 6
Although available bottled commercially, this is a classic Mexican recipe.
Makes a wonderful aeritif or liquer. Keeps indefinitely if refrigerated.
1 quart milk
1 cup sugar
1 vanilla bean
12 egg yolk
2 cups light rum
1/4 cup almonds finely ground
Combine milk, sugar and vanilla bean in a large suace pan - bring to a
boil and reduce to a very slow simmer. While stirring constantly, simmer
15 minutes. Remove from heat, stir from time to time to prevent a skin
from forming, until a room temperature. Remove vanilla bean. Beat egg
yolks until thick and light in color. Gradually beat egg yolks into milk
mixture. Add ground almonds. Return to keat and cook slowly until the
mixture thoroughly coats a spoon. Cool to room temperature, stirring
occasionally. Add rum, bottle and cork tightly, refrigerate at least 24
hours. Serve in liquer glasses.
Sangria
Serves: 6
The Mexican adaptation of the famous Spanish wine drink.
1 bottle (4/5 qt per bottle) dry red wine
3 juiced limes strained
2 juiced oranges strained
1/2 cup sugar
Fill a pitcher half full of ice cubes. Pour in the juices and the wine.
Add sugar, stir until dissolved. Serve in tall glasses. Once the mixture
is well chilled, removed the ice cubes to avoid diluting the drink.
Sangrita
Serves: 6
Traditionally drunk bysipping alterately with a glass of tequila. Served
with halved limes and salt on the side. You may substitute ground dried
chile pequin, tepin, or cascabel or cayenne pepper for the serrano chiles.
A proper Sangrita is fiery!
2 pounds tomatoes peeled, seeded
3 oranges juiced
2 limes juiced
1 small white onion chopped
1 teaspoon sugar
Salt to taste
6 serrano chile fresh, green
Tequila
Combine all ingredients except tequila in and electric blender and blend
until very smooth. Chill well, then pour into tequila glasses. Serve
with halved limes, salt, tequila on the side
Tepache [ Pineapple Beer ]
Serves: 6
This interesting home-brew beer is often used in place of stock in some of
the colonial dishes. For cooking, Tepache should be made with 1/2 the
quantity of brown sugar.
1 each large fresh pineapples
8 cloves
2 inchs stick cinnamon
4 cups brown sugar firmly packed
2 cups barley
Grind up the pineapple, peel and all. Combine pineapple, peel and all.
Please in large crock along with colves, cinnamon and 3 quarts if water.
Cover with cloth and allow to stand for 2 days, Cook the barley in 1
quart of water until the grains burst. Add brown sugar, stir and add to
pineapple mixture. Allow to stand another 2 days, allowing the mixture to
completely ferment at room temperature. Line a sieve with a damp linen or
double layer of damp cheesecloth and strain the fermented mixture. If may
be necessary to strain twice.
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