Holiday recipes are just that.  You are looking for something special for the holidays.  Here you find some wonderful recipes.  We hope you'll enjoy your holidays and enjoy our holiday recipes.

 

 

Banana Tamales - Holiday Recipes

 

Ingredients: 
•1 lb lean pork
•3 cloves garlic
•1/2 onion (cut in half)
•1 tsp salt
•5 tbsp lard
•1 large banana leaf plus leaves to line steamer
•6 chile anchos (seeded)
•8 chiles guajillos (seeded)
•2 tomatoes
•1 tsp dried marjoram
•4 black peppercorns
•2 whole cloves
•500g masa
 
How to:

 

•In a large saucepan, cover pork with water
•Add 1 garlic clove, 1 onion quater and 1/2 tsp salt
•Bring to boil, cover and simmer till pork is tender (45 to 60 mins)
•Shred pork, reserve pork stock
•Toast the chiles, place in a bowl, cover with warm water and soak for 20 mins
•Roast tomatoes, peel and puree in a blender
•Roast the other onion quarter, 2 cloves garlic, marjoram, peppercorns and cloves
•Drain chiles, transfer to a blender
•Add roasted items and 1 cup of stock, puree till smooth
•Melt 1 tbsp lard in skillet, saute the puree for 5 mins
•Add pureed tomatoes and saute for another 5 mins
•Add pork, stirl and cover
•Lower heat and cook for 10 mins
•Hold banana leaf directly over heat for 5 seconds, cut into 13 cm squares
•Knead the masa with 2 tbsp of lard for 5 mins
•Use the remaining lard to grease one side of the banana leaf
•Place a spoonful of masa on top of lard and top with 1 1/2 tbsp pork mixture
•Fold the opposite edges of the leaft toward center, then do the same with other edges, to form a closed rectangle
•To secure: tie tamales with narrow strips of leaves or string
•Place 2 cups water in a pressure cooker, cover steamer basket with flattened banana leaves
•Place lid on pan, cook for 20 mins
•Serve warm with frijoles refritos (See also refried beans)
 

Mexican Eggnnog Yolk

 

Ingredients:
•8 egg yolks
•1/4 cup sherry
•1/4 cup orange juice
•2 cups all purpose flour
•1 tsp lard or shortening
•enough oil for deep frying
•icing sugar
 
How to:

 

•Using an eletric beater, beat the egg yolks till frothy and pale yellow (4 to 6 mins)
•Add orange juice bit by bit to the mixture and continue beating
•Add in 1/3 cup water and sherry
•Stir in the flour to form a soft paste then add in the lard or shortening
•Knead till all ingredients are combined well
•Form small pieces of ball
•Heat oil in deep fryer or skillet and drop the bunuelos one at a time
•Deep fry till you achieve a nice golden brown
•Transfer to paper towel to drain excess oil
Serve while still warm, sprinkle with icing sugar or syrup if prefer

Mexican Eggnog 

 

Ingredients:
•6 cups full cream milk
•2 cups sugar
•1 vanilla bean or 1 cinnamon stick
•16 egg yolks
•2 cups light rum or brandy
•Empty (sterilized) bottles with caps
 
How to:

 

•In a large saucepan, bring the milk, sugar and vanilla bean or cinnamon stick to a boil
•STIR CONSTANTLY
•Boil to a slow run for about 10 mins or till it is slightly reduced by 1/3
•Remove from heat and cool slightly, stirring frequently to prevent skin from forming
•In another bowl, beat the egg yolks till thick
•Pour into the lukewarm milk mixture
•Return to heat, simmer till mixture coats back of spoon
•Remove from heat, cool
•When rompope is cool, stir in rum or brandy
•Beat with wire whisk or electric beater (or use food processor)
•Bottle, cap tightly and refrigerate
Serve after a day or two