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.

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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.

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HOMEMADE WITH LOVE!

WINTER FRUIT BUTTER & SPICED PLUM BUTTERS

Nothing is quite as special as a homemade gift that’s irresistibly delicious, versatile, Plum Butt gifthealthful, and, best of all, made with that extra pinch of love! Here are two easy-as-pie fruit butter recipes that come together quickly and don’t require the fuss and extra time that canning involves. Refrigerated, the fruit butters keep for up to three months without losing their great flavors.

 

Plum Butt Gift 2In winter, dried fruits lend such versatility. Imagine turning a clump of dried fruits into naturally sweet fruit butters you can spoon into little decorated jars and give as thoughtful gifts during the holidays. And how wonderful it is to be the lucky recipient of such a special gift.

Those who celebrate Kwanzaa place Kwanzaa Plum Buttstrong emphasis on giving homemade gifts. Wrapped in Kwanzaa colors–red, green, and black, either of these recipes make an ideal gift during the week of the Kwanzaa celebration from December 26 to January 1. Wrap the jars in blue fabric and ribbon for Hanukkah gifting.

Fruit butters also make delicious spreads on morning toast, pita crisps, or crackers. But Winter Fruit Butterthat’s not all–use the spreads in place of jelly to make the best P B & J you ever ate!

Here’s another easy and quick idea that can perk up a humdrum breakfast:

Put a few dollops of fruit butter on top of your morning oatmeal or hot cereal, sprinkle some nuts on top, and enjoy that little touch of something different for breakfast.

When I make oatmeal for breakfast, I usually make a fruit salad with whatever fruits are in season to put on top. Then I sprinkle raisins and nuts over the fruit. One day I decided to present something a little different and brought a bowl of fruit butter to the table. That small idea became a great idea, and received an instant thumbs up.

W Frut Butt w:toastThis is the recipe that began my fruit butter adventures:

WINTER FRUIT BUTTER

 Yield: about 2 1/2 cups

2 cups dried apple slices

18 pitted dates

12 pitted prunes

1 1/2 cups water, divided

  1. Combine the apples, dates, and prunes and 1 cup of the water in a 2-quart saucepan. Cover and bring to a boil over high heat. Reduce the heat to low, and steam for 10 minutes.
  2. Transfer fruits to a food processor and add the remaining 1/2 cup water. Process until smooth and creamy. Transfer to a bowl and use immediately or chill and use later.
  3. When ready for gifting, spoon the fruit butter into two 8- to 10-ounce jars, cover, and tie them with bright holiday ribbons.

Notes:

If you want sweeter fruit butter, add 2 or more dates to the processor.

If you prefer a softer fruit butter, add 1 or more tablespoons of water until the mixture reaches the desired consistency. The fruit butter will thicken as it chills.

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As I experimented with enhancements to the basic fruit butter recipe, I became aware that it really didn’t take more that just a few spices to heighten the flavor.

Spiced Plum ButterThis thick, fruity butter with a subtle hint of exotic spices takes off where apple butter is left behind. With more depth of flavor and more robust volume than apple butter, this treat makes a thoughtful holiday gift prepared with loving hands and given from the heart. Spoon the fruit butter into attractive jars, tie them with bright ribbons, and they’re ready to make someone special very happy.

SPICED PLUM BUTTER

Yield: about 2 1/2 cups

20 pitted prunes (about 7 1/2 ounces)

20 pitted dates (about 6 ounces)

15 dried apricots or Turkish apricots (about 3 1/2 ounces)

1 1/4 cups water

2 sticks cinnamon

2 star anise or 3 whole black peppercorns

2 whole allspice berries

2 whole cloves

  1. Combine the prunes, dates, apricots, water, and cinnamon sticks in a 2-quart saucepan. Wrap the star anise, allspice berries, and cloves in a small piece of cheesecloth, tie it securely with string, and bury it in the bottom of the saucepan.
  2. Cover the pan and bring to a boil over high heat. Reduce the heat to low and steam for 10 minutes.
  3. Remove the spices and cinnamon sticks and transfer the fruits and any remaining liquid to the food processor. Process until smooth and creamy. Spoon the fruit butter into two 8- to 10-ounce jars and set aside to cool at room temperature. Cover the jars, label them, and chill. Refrigerated the plum butter will keep for up to 3 months.
  4. When the plum butter is ready for gifting, create a colorful wrapping with cloth or paper and tie with bright ribbons.

Notes:

If you plan on making a double batch, you don’t need to double the spices. They will hold up well and still deliver great flavor.

If you have a spice bag, use it in place of the cheesecloth. Alternatively, put the spices into a tea ball and place it at the bottom of the saucepan.