Mexican Wedding Cakes

I thought I would publish this recipe of a delectable Christmas cookie. I always heard of this nut pastry puff as a "Russian Tea Cakes," and though they are good with tea, apparently they can change nationalities as well. I will also make a note that vegans could have great success with this cookie, substituting one of the safer non-hydrongenated butter imposters cramming the natural food store shelves. A way to have more fun baking these with friends is to use a Mexican oven with no thermostat! That way, while you are talking and laughing, you can also be checking the oven temperature in a panic every five minutes! Warning! These are mildly addictive...

MEXICAN WEDDING CAKES

1/2 cup powdered sugar
1 cup softened unsalted butter
2 teaspoons vanilla
2 cups all-purpose flour
1 1/2 cup FINELY chopped or ground pecans
1/4 teaspoon salt
1/2 cup powdered sugar for rolling dough

Pre-heat oven at 325° F. I am working on my centigrade conversions! In a large bowl combine 1/2 cup powdered sugar, butter and vanilla. Cream together. Stir in flour, nuts, and salt until dough holds together. Shape into 1-inch balls. Place each ball an inch apart on ungreased cookie sheets. Remember to check your thermostat, and bake for 15-20 minutes untiil set but not brown. Immediately remove from cookie sheet, carefully as cookies are soft. Cool slightly and roll in powdered sugar. Serve when cool.

I think this yields about 25-30 cookies

¡La Navidad!

It is the first half hour of Christmas Day, and I smell something on fire. I have spent much of the evening cuddled up with a plate of Christmas cookies and a bottle of red wine, but the explosive revelry surrounds me and I am forced to leave the house. The neighbors at the end of the courtyard are close to blowing a fuse with the subwoofers they have dragged in; children and their fathers are lighting fireworks on the highest roof, and Mercedes has lit a candle in every window of her houseful of guests. I still can't figure out where the bonfire is, but it is close. Tonight is rather warm, and there is a cheerful energy out on the streets. Unlike other latin cities, Morelia seems to be keeping it's celebrations somewhat private, behind closed doors at least. Family, friends, and neighbors in every little alley way are in on this jubilant and joyous tuba solo sing-a-long that seems to be never-ending. Ever. ¡Viva!

¡Guacam...olé!

No doubt that this composition of avocado, salt, lime, onion and personal touch is a mainstay of most Michacanos daily fare. I love it for the simplicity, how I can cheerfully consume in a day as many as are ripe in my neighborhood. The September issue of Saveur magazine had a great, informative article on avocado varieties available in the U.S. The names for these varieties, even Haas, aren't recognized here, and as Michoacán is famous for avocados, I intend to decipher these varieties in the local vernacular. Call me, La Cazadora Aguacate, or The Avocado Huntress! I also pledge to follow in the spirit of Diana Kennedy, and include some exotic fruits, like blackberry or mango, into the molcajete mix!

Nochebuena

I have discovered Ponche, after being invited over to enjoy this delicious drink with friends family and neighbors. With a steaming mug of this blood warming drink, one is sure to forget one's awkward inhibitions, grammatical missteps, and homesickness during the holidays.










Ponche is nothing more than fruits and sugarcane slow-cooked in a cinnamon spiced tea of flor de jamaica. You can add red wine, charanda (a sugar cane liqueur), or brandy if you'd like more of a festive drink.










Ingredients:
Cañas
Tejocotes
Guayaba
Flor de Jamaíca, Seco
Tamarindo
Pasas
Canela Entera
Azúcar
Manzana
Agua

La Gastronómica Michoacana

I have had the beautiful good fortune to create two seasonal specialties of the region this December. My neighbor Mercedes is a retired primary school teacher with a penchant for tasty, fresh food. Here in our small intimate courtyard, nestled blocks away from the Catedral and Plaza de las Armas, we enjoy the spicey aromas wafting through the air almost as much as the taste! This is our Mole Verde, slowly simmering to have the perfect flavor.




La Receta de Mole Verde:

2 Pechugas de Pollo
Acelgas
Espinacas
Hojas de Rábanos
4 Chiles Serranos
1/2 Kilo Tomates
Una Cebolla
100 gramas Pepitas Molidas
Un Chile Poblano
Sal al gusto
Clavitos Molidos
Pimienta Negra Molida
Copa de Arroz Blanco
Chícharos para El Arroz










1.Cocina el pollo con cebolla y agua en una olla.

2.Lava las verduras completemente.

3.Pon las verduras crudas en la licuadora y las licuee.













4. Cocina la mezcla en una olla por una media hora, con especias molidas.

5. Mientras el mole está cocinando, cuece el arroz con chícharos.

6. Sirve el plato con arroz y una pechuga de pollo, y distribuye el mole encima de todo.

7. Disfrute!