WARM, SWEET, AND SPICY PUNCH FOR HAPPY HOLIDAY TOASTING

Latin-Twist-cover-300Authors' photo

 

As a food blogger, my aim is to share those tasty bites and sips I think you will find as delightful as I do. I recently had the pleasure of meeting two exceptional authors and food bloggers at a presentation at Melissa’s Produce in Los Angeles (Melissas.com). Vianney Rodriguez and Yvette Marquez-Sharpnack teamed up to create a true thirst-quencher, Latin Twist, a gorgeous book filled with 97 traditional cocktail recipes from 18 Latin countries plus Spain.

At Melissa’s I was sampling five delicious “mocktails,” that is, the cocktails without alcohol. After tasting Ponche Navideno, I was enthralled with the flavors imparted by the exceptional combination of fruits, some familiar and some exotic. Not only did this festive beverage taste great, but it also emitted irresistibly sweet, spicy, and fruity aromas throughout the room. This was a recipe I knew I must share.

Don’t let the 20 servings discourage you from making this wonderfully satisfying punch. If you’re not serving a large group, you’ll have plenty for a cozy gathering of celebrants to enjoy seconds and thirds. You’ll need a large stockpot, about an 8- to 10-quart size.

PONCHE NAVIDENO

Ponche Navideno(Mexican Christmas Fruit Punch)

 Ponche Navideño is a hot punch served with or without alcohol during the holiday season and most generally during Las Posadas. On those chilly nights this fragrant infusion warms you from the inside out. The intoxicating aroma and perfumed air in your home will certainly entice your guests to give the drink a try. After that, they’re hooked. Brandy or tequila can be added, making it Ponche con Piquete (punch with a sting).

Makes 20 servingsCinnamon sticks

16 cups water

2 cinnamon sticks

8 whole cloves

5 long tamarind pods, husk removed, and seededTamarind pods

1/2 pound tejocotes or crab apples, left whole

6 large guavas, peeled and cut into large bite-size chunks

2 red apples (of your choice), peeled, cored, and cut into small bite-size chunks

1 pear (of your choice), peeled, cored, and cut into small bite-size chunks

2 (4-inch) sugarcane sticks, peeled and cut into small chunks

1 cup pitted prunespiloncillo

1/2 cup dark raisins

1 orange, sliced

8 ounces piloncillo, chopped, or 1 cup dark brown sugar

1 ounce brandy or tequila per cup (optional)

Directions:

Ponche NavidenoPlace the water, cinnamon sticks, cloves, tamarind pods, and tejocotes or crab apples in a large pot. Bring to a boil over high heat. After it starts to boil, lower the heat and simmer for about 10 minutes, until the tejocotes are soft.

Remove the tejocotes or crab apples from the pot with a slotted spoon, peel, remove hard ends, cut in half, and deseed. Return them to the pot.

Add the guavas, apples, pear, sugarcane, prunes, raisins, orange slices, and piloncillo. Simmer for at least 30 minutes, stirring gently. Discard cinnamon sticks and cloves.

To serve, ladle into coffee cups or mugs, making sure each cup gets some chunks of fruit. If desired, add 1 ounce of brandy or tequila to each cup.

*************************************

The two charming authors generously shared another warm, fruit-filled punch recipe from from Latin Twist that’s typically enjoyed at Christmas. Ponche de Frutas is similar to Ponche Navideno but has a few additional exotic flavors such as coconut, plantain, and a hint of ginger. Both can be sipped and thoroughly enjoyed with or without alcohol.

PONCHE DE FRUTAS

Makes 15 servings

16 cups waterhandful allspice berries

3 cinnamon sticks

4 whole allspice

1-inch piece fresh ginger

5 whole cloves

2 (8-ounce) bags dried fruit mix

1 pineapple, husked, cored, and diced

1/2 medium papaya, diced

4 red apples, diced

1 cup shredded coconut

1/2 cup prunesplantains

1/2 cup raisins

3 plantains, diced

1/2 cup granulated sugar

1 cup dark rum (optional)

In a large pot, bring the water to a boil with the cinnamon sticks, allspice, ginger, and cloves.

Add dried fruit mix, pineapple, papaya, apples, and coconut. Follow with prunes, raisins, plantains, and sugar. Simmer for at least 30 minutes, stirring gently. When the fruit is cooked and sugar dissolved, remove from the heat and pour in the rum (if using).

Serve hot with some of the diced fruit.

Advertisements

A COMPOTE THAT MAKES SWEET MEMORIES!

Pear Walnut Compote/Choco WafersPEAR CRANBERRY COMPOTE WITH CHOCO-WAFERS

Holiday meals, whether at home or at my grandmother’s, always concluded with a small bowl of stewed dried fruits cooked until soft and perfectly sweetened and pleasantly laced with cinnamon. It certainly wasn’t a fancy dessert, and it’s  probably one of the most unpretentious desserts one can offer guests at the end of a special celebration. Yet, the memories continue to bring sweet thoughts. When I close my eyes, I can almost taste those dried prunes, apricots, pears, and raisins and remember fondly the definitive spicy aroma of cinnamon that made me appreciate this simple homespun dessert.

Because the compote was sweet and generously spiced with cinnamon, I remembered this dessert fondly and as a kid, I always looked forward to it. It became one of those tiny little treasures I knew Grandma would bring to the table without fail.

I thought it might be lovely to pass on those memories to others with a compote that’s just as easy to make, but with something special in addition that would elevate it to become a truly elegant treat. So I began with fresh pears and fresh cranberries rather than dried and spiced it with just enough cinnamon to add that nostalgic holiday aroma. But it was still just a simple compote. What else could I do to make it really zing?

Vegan Holidays lowresVoila! Homemade Choco-Wafers turned this delicious, unpretentious compote into an elegant, alluring dessert with a built-in convenience factor. These delicious little wafers can be made several days ahead and refrigerated until ready to serve. They actually keep well for up to three months in the fridge. I might also mention this is one of the delicious holiday desserts in my Vegan for the Holidays Cookbook!

The compote can be prepared two days ahead and tucked into the fridge until dessert time. But, to make this dessert extra special and give your guests that pampered feeling, bring it to room temperature on serving day and gently warm it at 350 degrees F. for about 10 to 15 minutes just before serving.

At serving time, spoon the compote into little dessert dishes and tuck two Homemade Choco-Wafers into the dish so they stand tall. Sometimes I place the wafers on the sides and sometimes in the center. Maybe you’ll come up with an even more dramatic way of presenting this dessert–there’s plenty of room for creativity!

Pear & Walnut Compote:Choco Wafers2 copyPEAR CRANBERRY COMPOTE WITH CHOCO-WAFERS

Yield: about 6 servings

Choco-Wafers

1 cup walnutsPear Walnut Compote/Choco Wafers

1 cup pitted dates, snipped in half

1/4 cup plus 1 tablespoon water

3 tablespoons golden raisins

3 tablespoons plus 1 teaspoon unsweetened cocoa powder

Compote

2 fresh Anjou or Bosc pears, cored, quartered, and sliced

1 cup fresh cranberries

1/2 cup plus 1 tablespoons light brown sugar, firmly packed

1/3 cup black raisins

1/4 cup plus 2 tablespoons freshly squeezed lemon juice

1/2 teaspoon ground cinnamon

1/2 teaspoon vanilla extract

1/4 cup water

1 tablespoon cornstarch

3 tablespoons coarsely ground toasted, walnut, almonds, or hazelnuts, for garnish

  1. TO MAKE THE CHOCO-WAFERS, preheat the oven to 350 degrees F. Line a 17 1/2 x 12 1/2-inch rimmed baking sheet with parchment paper.
  2. Put all the wafer ingredients in a food processor. Process until all the ingredients are well incorporated, the nuts are broken down to a fine, but slightly textured meal, and the mixture reaches a very thick, finely mashed, firm consistency, stopping occasionally to scrape down the workbowl.
  3. Spoon the wafer mixture into the prepared baking sheet and use the back of the spoon to form it into a 1/4-inch thick rectangle approximately 8 inches by 9 inches.
  4. Bake for 15 to 20 minutes, or until the wafer is set and almost dry to the touch but still soft. Remove from the oven and let cool completely. It will firm as it cools. When cool, cut into 2 or 3-inch squares and set aside until ready to serve or put the squares in a ziplock bag and refrigerate.
  5. TO MAKE THE COMPOTE, combine the pears, cranberries, brown sugar, raisins, lemon juice, cinnamon, vanilla, and water in a 3 or 4-quart saucepan. Cover and bring to a boil over high heat. Immediately, decrease the heat to low, and simmer 10 minutes, or until the pears are softened.
  6. To thicken the juice in the pan, combine the cornstarch and 1 tablespoon water in a small cup or bowl and stir until smooth. Stir the paste into the simmering compote a little at a time, stirring constantly for about 1 minute, or until thickened to desired consistency.
  7. To serve, spoon the compote into small dessert dishes and garnish each with the walnuts, if desired. Tuck 2 wafers into the center or sides of the compote.

SEXY CRANBERRY SAUCE

Cran Pear CompoteCRANBERRY-PEAR COMPOTE

Thanksgiving and cranberry sauce are the proverbial food marriage on the traditional Thanksgiving dinner table. It’s tradition! To leave it off the menu would have the family wondering if I was losing my marbles.

I have fond memories of my mom cooking fresh cranberries with sugar and cinnamon on the stove-top to get ready for the Thanksgiving feast. I followed in her tradition for many years. Then, thought it would be more fun to strike out with a few creative touches to the cranberry sauce .

Combining the cranberries with pears had great appeal and so did the addition of ginger. By the time I was finished playing, I had a super delicious and super easy version of cranberry sauce. It even looks more appealing than any of my past ventures. I was actually amazed at how quickly this recipe came together.

Yet, so many people shun fresh cranberries and turn to buying the Vegan Holidays highresstuff in the can. Honestly, canned cranberry sauce doesn’t hold a candle to this flavorful recipe that’s featured in the Thanksgiving section of my Vegan for the Holidays cookbook.

One of the features that make cranberry sauce such a holiday favorite is that it can be prepared up to a week ahead of the holiday. Sugar is quite the preservative and has been for eons. Just cover it and tuck it into the fridge–that is, after it cools and it will be ready when you need it. Prepare it several days in advance–it’s a great keeper.

If the sauce looks runny after cooking, remember that cranberries contain natural pectin that thickens when cooled and refrigerated.

This is a slightly chunky version of cranberry sauce. If you want it to be less chunky, cook it 10 to 15 minutes longer. You can even use an immersion blender if you want a smoother, less textured consistency.

Yield: 8 to 10 servings

1 (12-ounce) package fresh cranberries

1 large firm pear, peeled, cored, and diced

1 cup organic sugar

3/4 cup water

1 (3-inch) cinnamon stick

1 tablespoon minced peeled fresh ginger

1 tablespoon freshly squeezed lemon juice

2 slices fresh Fuju persimmon, for garnish

  1. Combine all the ingredients, except the persimmon, in a 3-quart saucepan. Cover and bring to a boil over high heat. Just as the mixture comes to a boil, immediately decrease the heat to low and simmer for 10 to 12 minutes. Let cool completely and refrigerate 8 to 12 hours to thicken.
  2. Before serving, artfully tuck 2 slices of persimmon into the compote so they stand upright.