Crema batida con cajeta

I love, love, love homemade whipped cream. So, when I figured out a way to improve upon a classic by giving it a little Mexican touch, I knew it’d be a hit at my table. I’ll be serving this version of homemade whipped cream on my pumpkin pie later this week for Thanksgiving. Check out the video to see how easy it is!

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Cajeta whipped cream

Goat's milk caramel (cajeta) gives classic homemade whipped cream a Mexican touch, perfect for topping desserts for the holidays.

Ingredients

  • 2 cups (1 pint) of whipping cream
  • 2 teaspoons of granulated sugar
  • 2 tablespoons cajeta

Instructions

  1. Chill the whipping cream in the freezer for up to an hour, making sure to shake the container every 10-15 minutes so that the cream doesn’t freeze. Some ice crystals will form along the sides. After an hour, pour the whipping cream into your food processor and secure the top.
  2. Run the processor for about a minute, then add the 2 teaspoons of granulated sugar. Keep running the processor for another minute or two. You may want to stop the motor briefly and open the lid to make sure that the cream is beginning to thicken. If necessary, use a spatula to push any whipped cream down the wall of the bowl.
  3. Turn the processor back on and let it run for about 30 seconds. Begin to slowly add the cajeta. I prefer about 2 tablespoons so it’s not as sweet, but you can add up to 3 tablespoons if you like. Run the processor until the cajeta is fully incorporated. Unplug your food processor and use a rubber spatula to spoon the whipped cream out of the bowl.

Notes

Serve immediately or store in an airtight container in the refrigerator for up to 2 days.

http://theothersideofthetortilla.com/2011/11/crema-batida-con-cajeta/

You can head over to the Kenmore Genius Blog for the full story and my recipe for cajeta whipped cream, the perfect pie-topper for your holiday.

  • What kind of special touches do you add to the holiday dinner table?

Wordless Wednesday: Churros for dinner

During my trip to Mexico City a few weeks ago, there was one night that it got very chilly (and by very chilly in Mexico City in September, I mean about 57 degrees F). It doesn’t sound that cold—at least not to a Chicagoan used to blizzard weather—but without a jacket and the need for something warm in my belly, I wrapped myself in a fleece blanket while I chatted with my suegra and my cuñada about what we should have for dinner. After little discussion, we all agreed the best option was a trip to El Convento in San Ángel for churros and chocolate caliente. Pictured above is what ended up rolled in sugar and in my tummy. (Well, not ALL of it, but you get the idea.)

If you’re more than a few miles from the closest churrería, check out my recipe for making your own churros at home.

  • Where’s your favorite place to eat churros?

Cheater’s alfajores

How to make semi-homemade alfajores | Get more #recipes from theothersideofthetortilla.com #cookies

 

Alfajores are basically code for delicious cookie sandwich with dulce de leche in the middle. They’re a popular confection in Spain and parts of Latin America. They’re delicate cookies made with corn starch that give a buttery, satin texture with the perfect amount of crumble. I love alfajores (and usually try to pick up a box of the fancy, individually-wrapped kind from Palacio de Hierro while in Mexico) but sometimes I just need a quick fix without the hassle of making cookies from scratch when I can’t buy the fancy kind.

On the Kenmore Genius Blog, I confessed  my dirty little secret on how to make alfajores with all of the flavor and hardly any of the work. If you’re a disaster in the kitchen, are pressed for time with a busy schedule or just having a lazy moment, this recipe is for you! It’s so easy, you’ll wonder why you never thought of it yourself…. 

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Paletas de mango con chile

I wrote about my love for paletas and shared a recipe for paletas de mango con chile on the Kenmore Genius Blog recently. These are similar to mangonadas, but those usually include chamoy as an ingredient, and this recipe doesn’t.

Hop over there to check out the post with some additional notes on the ingredients. Enjoy the yummy video!

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Paletas de mango con chile

Paletas de mango con chile

Ingredients

  • 4 manila mangoes
  • juice of 4 limes
  • 4 tsp chile powder (or more to taste)
  • 1/2 cup water
  • 1/4 cup granulated cane sugar (I like Zulka brand)
  • zest of 2 limes

Instructions

  1. In a sauce pan, bring the water, sugar and lime zest to a boil, then reduce heat to a simmer. Stir until sugar is dissolved. Simmer for about 5 minutes to infuse the flavor of the lime zest and then remove from heat and let come to room temperature.
  2. Peel the mangoes and remove all the flesh. When you get close to the pit, you can just scrape it in a downward motion away from you to get the last bits off.
  3. Put the mango flesh (which should be about 2.5 cups) into the blender with the lime juice, sugar syrup and chile powder.
  4. Pulse on low for 10-15 seconds so that you get a puree that has some small mango chunks in it.
  5. Pour evenly into popsicle molds, making sure not to fill them all the way to the top; the popsicles will expand a little when they freeze, so leave a little room so they don't spill. Place them on an even surface in the freezer for at least 12 hours (or longer if you use bigger molds).
  6. Once they’re frozen through, run the bottom of the mold under warm water just long enough to loosen them from the mold.
http://theothersideofthetortilla.com/2011/06/paletas-de-mango-con-chile/

Disclosure: I am compensated for my posts on the Genius Blog and provided with Kenmore small appliances to test but all my recipes and opinions, about the appliances and otherwise, are my own.

Wordless Wednesday: Capirotada

Who doesn’t love capirotada? This traditional treat, a bread pudding-like dish often served during Lent, is typically made with toasted bolillo rolls (French bread is an acceptable substitute if you can’t get bolillos), a syrupy piloncillo sauce, raisins and cheese. Everybody has their own version and there’s no one way to make it. This version from El Bajío in Mexico City includes peanuts and queso fresco sprinkled on top, and was enjoyed on our last visit to Mexico City during the winter. I’ll be sharing a recipe here for capirotada just in time for Semana Santa and Easter.

  • How do you like to make your capirotada? What kind of cheese do you use and what kind of garnishes do you like?

GARIBALDI

By now, you all know about my deeply rooted love for pan dulce, especially for a particular chochito-covered panque from El Globo called el garibaldi. In fact, El Globo is credited as the original maker of garibaldi, a little pound cake bathed in apricot jam and covered in white nonpareils. Many bakeries in Mexico try to emulate these little magical cakes, but nobody makes them quite like El Globo.

During our trips to Mexico City, we’ve always purchased them fresh to eat for breakfast. With a little café con leche, I can’t imagine a better way to start a day. On one occasion, we carefully wrapped a few to bring home with us to Chicago, but sadly they got slightly smashed in our carry-on luggage and from then on, we decided they didn’t travel well. And after eating garibaldi on countless visits to Mexico City, I returned from our most recent trip with a serious mission: to spend time in the test kitchen trying to recreate them so I wouldn’t have to wait until my next trip to Mexico to eat them. Looking at my calendar, five months is a long time – too long, if you ask me – to deny myself one of my favorite sweet treats…. 

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