Mexican Mazo Ball Soup
4 quarts of good chicken stock or broth
3 cascabel chiles, toasted
4 cloves garlic, roasted
1 piece epazote, stem and leaves
Bring all ingredients to a simmer in a pot for 45 minutes. Season to taste with salt and ground black pepper and strain.
Mushroom Matzo Balls
½ cup crimini mushrooms, chopped fine
½ cup shitake mushrooms, chopped fine
½ cup portobello mushrooms, chopped fine
2 tsp olive oil, chopped fine
½ tsp minced garlic
1 tsp minced shallot
1 tbsp epazote chiffonade
1 cup matzo meal
¼ cup blended oil
¼ cup seltzer water
1 tsp salt
Heat the oil to a high heat in a large sauté pan.
Add in the mushrooms and sauté.
Add in the garlic and the shallots and cook until the mixture is dry.
Season with salt and pepper, stir in the epazote and remove from the heat to cool.
Place the matzo meal in a mixing bowl, add in the eggs and oil and stir. Add in the seltzer and salt. Set aside for 10 minutes.
Bring water or stock to a boil in a large sauce pan.
Using wet hands, roll the mixture into 1 ½ oz balls and drop into the boiling liquid one by one.
Cover the pot and reduce heat to a simmer. Cook undisturbed for 30 minutes.
Remove the cooked balls from the liquid and cool.
Chile Rubbed Brisket
6 ancho chiles, seeded and stemmed
4 chiles de arbol, seeded and stemmed
1-1/2 cups dry red wine
¼ cup rice vinegar
6 cloves garlic
2 teaspoons cumin, toasted and freshly ground
2 teaspoons dried oregano leaves
½ teaspoon canela (Mexican cinnamon)
2 large pieces banana leaves
1 piece (2.5-3lbs.) center cut beef brisket, surface fat trimmed
4 medium onions, thinly sliced
Toast the chiles lightly in a dry sauté pan, until they just begin to lighten in color. Remove to a pot with about 1 quart of water and bring to a boil. Remove from heat and let chiles stand in hot water until soft, about 15 minutes.
Remove the chiles from the water and puree in a blender with the wine, vinegar, garlic, cumin, oregano and canela until smooth.
Season meat on both sides with salt and pepper. Place in a roasting pan that has been lined with a banana leaf and cover with chile mixture and onions. Cover meat with another banana leaf.
Seal pan tightly with aluminum foil and cover. Roast at 350 for about 4 hours until brisket is very tender.
Coconut Chocolate and Orange Parfait
2# egg whites
6oz. corn syrup
2tsp. vanilla extract
4# desiccated coconut
4oz. cake flour
In a pot bring some water to boil.
Place egg whites, sugar, corn syrup into mixing bowl and salt.
Put mixing bowl over boiling pot, and keep stirring mix until lukewarm and sugar has been completed dissolved. Add vanilla extract.
Mix coconut and cake flour in electric mixer, add egg white mixture and mix until well combine.
Refrigerated for 1 hour then scoop mix about one table spoon each. Bake at 325°F until golden light.
6 tbsp. sugar
2 tbsp. cornstarch
2 tbsp. unsweetened cocoa powder
1 ½ cups whole milk
½ cup heavy cream
4 oz. milk chocolate
1 tbsp. vanilla extract
In a large saucepan whisk in sugar, cornstarch, cocoa powder and salt. Gradually whisk in milk then heavy cream.
Whisk over medium heat until mixture comes to boil. Then boil until tick, whisking constantly for 30 seconds.
Add chocolate, boil until chocolate melts and pudding is thick again, whisking often, 1 or 2 minutes longer.
Remove from heat; whisk in vanilla
Cool pudding 5 minutes then spoon atop peanut butter pudding, divide equally.
Chill puddings uncovered until cold.
5 Navel Oranges
4 Blood Oranges
1 cup orange juice
¾ cup sugar
1 ½ tsp. apple pectin
Segment oranges reserve the juice.
Mix the orange juice with the juice from the oranges in a saucepan and bring to a boil.
Stir in the sugar and apple pectin until dissolved.
Cooke for 3-4 minutes until the liquid begins to thicken.
Stir in the orange and tangerine segments and remove from the heat to cool.
Assemble the Parfait
Choose a tall, deep glass like a martini, parfait or custard dish.
Layer the orange salsita, macaroons and pudding in the glass until filled to the top. The last layer should be pudding.
Place in the refrigerator to chill before serving.
Garnish with fresh mint or orange scented whipped cream.
Promotional consideration furnished by Fairway Market.