Mexican-Style Granola

We're on our next to last week cooking up recipes by Rick Bayless over at I Heart Cooking Clubs.  With this week being "What's in your lunchbox?" week, I selected a granola recipe of Rick's that would be perfect for a kid's school snack as well as easy to take to the office to munch on during the day (a word of caution...this has peanuts in it if your child has an allergy).

My big 'child', a.k.a. Lovey, doesn't have to worry about that and he has really taken to this snack.  He has been enjoying it with his cappuccino in the morning.

We have our nuts:  blanched almonds, raw peanuts, pumpkin seeds, and raw cashews.  I couldn't find whole almonds that were blanched, nor could I find raw peanuts without the brown papery skins on them.  No worries.  I can improvise without stressing; hey, it's granola.

We have our grains:  old-fashioned rolled oats and amaranth.  The amaranth called for in the recipe was puffed amaranth.  Not only did I have to educate myself on what amaranth is I also could not, for the life of me, find it puffed.  I found numerous boxes of amaranth flakes but no puffed.  Once again, no worries, it's still granola.

According to my favorite online food dictionary, amaranth was once considered a weed but is now acknowledged as a nourishing high-protein food.  The seeds are used as cereal (puffed or flaked) or ground into flour.

Finally, we have our coating and binding agents:  vegetable oil and honey

Gently combine the nuts and grains, right on your baking sheet.  Make sure your baking sheet has sides.  This mixture will be baked for a short time before adding your coating.

Thoroughly combine the oil and honey and pour over the warm granola mixture.

Stir to coat all of your ingredients.

Bake it up

Pack it up
Eat it up


Mexican-Style Granola
Makes about 3 cups
Recipe adapted from Rick Bayless'  Mexico - One Plate at a Time

Ingredients:
1 - 1/2 cup old-fashioned rolled oats
1/4 cup peanuts (the kind with the reddish skin removed), preferably raw
1/4 cup blanched almonds
1/4 cup hulled pumpkin seeds, preferably not toasted
1/2 cup puffed amaranth or amaranth flakes
1/4 cup cashews, preferably not toasted
3 Tbsp. vegetable oil
1/4 cup honey

Method:
Heat the oven to 300 ° F.  On a baking sheet with sides, combine the oats, peanuts, almonds, pumpkin seeds, amaranth and cashews.  Bake for 10 minutes.

In a small bowl, combine the oil and honey, stirring to thoroughly combine.  Drizzle over the warm mixture, then stir until everything is evenly coated.  Return to the oven and bake, stirring every few minutes, until the mixture is a rich golden brown and the nuts smell toasty - about 20 minutes.  Cool completely then store in a tightly closed container.

I'm sharing this post at IHCC

Sangria Mexicana ~ Red-Wine Cooler with Fresh Lime

September 16 is Mexico Independence Day.  It's similar to our July 4th.  In honor of our friends' to the South special day I made Mexican Sangria.  The recipe is from Rick Bayless' Season 6 of Mexico - One Plate at a Time.

A refreshing  and sparkling drink, it's a little different from the Sangria I'm accustomed to where lemons, limes and oranges are used.  This recipe focuses on only the lovely lime.

 Fresh lime juice, sugar, dry red wine and sparkling water are all you need.


Sangria Mexicana
From Season 6 of Rick Bayless' Mexico - One Plate at a Time
Serves 6

Ingredients:
2/3 cup freshly squeezed lime juice (4 to 5 wines)
2/3 cup sugar
3 cups dry, fruity red wine (I used a Pinot Noir); you can also use Beaujolais or Zinfandel
1 cup sparkling water + 1/4 cup to use for the lime syrup
4 to 6 wheels of lime, with a cut made on one side, for garnish

Mise en Place:

• chill wine
• juice limes
• measure out sugar
• measure out sparkling water, divided

Method:
In a small bowl, mix the sugar, 1/4 cup of the sparkling water and the lime juice.  Stir until sugar is completely dissolved.

Just before serving pour the wine into a pitcher and stir in the sparkling water and lime syrup.  Serve over ice in tall glasses, each garnished with a wheel of lime slipped onto the rim.

I'm sharing this post at I Heart Cooking Clubs.  Hop on over and see how everyone else is celebrating!

Fresh Cheese with Papaya-Chipotle Salsa

On the way home from running all our errands Saturday, it started raining; and raining hard.  We are so thankful for this liquid refreshment from heaven.  That was around 2:30 in the afternoon and it didn't let up much throughout the evening.  This is such a blessing for us since we have been so hot and dry in the DFW area.

Lovey and I enjoyed  the pitter patter of the rain and the soft rumbling of thunder all afternoon.   We threw open a couple of windows and kept the music and TV off while we read and relaxed.  Lovey read and for me, relaxation was puttering around in the kitchen.  Since we had a heavy burger lunch we decided to go light for this evening.

It's Beach Bum week at I Heart Cooking Clubs and although it was far from beach-y weather in Fort Worth yesterday, I threw together this cheese and fruit salsa snack for dinner since we had a heavy lunch.


I saw Rick Bayless create this dish beachside on his PBS show.  I made it last month when I hosted our neighborhood book club and decided then it was definitely one I'd make again.  So I did.

Here's what we're working with.  Whole milk panela cheese, Mexican papaya, avocado, red onion, cilantro, chipotle in adobe sauce and lime juice.

Slice the cheese and shingle the slices on a serving platter.

Dice up the papaya, avocado, onion, cilantro and chipotle.  If you are an observant individual you will have noticed that the chipotles are not in this mixing bowl.  If you are a really observant individual, you will recall from past recipes that Lovey does not like the heat of chiles.  So, I left them off today.  But let me tell you, it is F-A-B-U-L-O-U-S with the chipotle.  The heat of the chipotle just knocks the flavor of the avocado and papaya up to a whole other level.  So, please, use the heat!

Gently toss all of the ingredients and mix in the lime juice.  I would suggest doing this by hand as the ripe avocado and papaya can be bruised being tossed around by a spoon.  Taste and season with a little salt if you feel it needs it.

Spoon the salsa down the center of the cheese and serve with tortilla chips or pita chips.

Notes:  This serves more than 6 people when you serve it as hors d'oeuvres (you can also slice the cheese down the center after it's shingled on the platter. Because of the avocado, it doesn't do 'leftover' very well.

Fresh Cheese with Papaya-Chipotle Salsa
Serves 6
Adapted from Rick Bayless' Season 8 Mexico - One Plate at Time

Ingredients:
12 ounces whole milk panela cheese
1/4 of a ripe Mexican papaya
1/2 small red onion
1 ripe avodado
2 Tbsp. fresh lime juice
1/4 cup (loosely packed) chopped cilantro
1 to 2 canned chipotle chile en adobo
Salt
Crisp-fried corn tortillas

Mise en place:

• slice the cheese in 1/4 to 1/2-inch slices
• peel and seed the papaya and cut into 1/4-inch pieces (you should have about 2 cups)
• chop the onion into 1/4-inch dice
• cut off the thick bottom stems of the cilantro and chop
• seed and finely chop the chipotle (you might want to use food gloves)
• pit the avocado and cut into 1/4-inch pieces

Method:
Place the slices of cheese on a serving platter, shingling them on top of another. In a bowl, gently mix together the papaya, onion, avocaod, cilantro, chipotle and lime juice.  Taste and season with salt, usually 1/2 teaspoon.  Spoon the salsa down the center of the cheese.  Serve with tostadas.


I'm sharing this at IHCC  

Mushroom Potato Crema with Roasted Poblano

It's 'Feel the Heat' week at I Heart Cooking Clubs.  Well, we're sure feeling the heat in Texas this summer!  We hit 106° the other day so I thought I'd make a nice hot soup; you know, just to take the chill off.

The heat never deters me from making soup; even when the soup contains a little added heat with chilis.

Chicken broth, potatoes, mushrooms, garlic, corn, poblano chile, yogurt, rosemary and cilantro all come together to produce a soup that's earthy with a hint of sweet from the corn and spiced up with roasted poblano.

At first taste, I wasn't a big fan, but my mind was completely changed after the garnish of fresh cilantro had a little time to do its magic.

Mushroom Potato Crema with Roasted Poblano
Adapted from Rick Bayless' recipe as it appears on his website
Makes a generous 6 cups serving 4

Ingredients:
4 medium (about 1 pound total) red-skin boiling or Yukon Gold potatoes (I used Yukons)
3 garlic cloves
6 cups chicken or vegetable broth (I used chicken broth)
1 large fresh poblano chile
8 ounces mushrooms ( I used a combination of shiitake and enokidake)
1 scant cup corn kernels (frozen or fresh off 2 cobs) (I used fresh)
1 large sprig fresh epazote (I substituted 1 sprig fresh thyme)
1/4 cup plain yogurt, heavy cream or sour cream (I used yogurt)
salt
1/4 cup roughly chopped cilantro, for garnish

Mise en place:

• roast poblano chile over open flame or 4 inches below a broiler then place in a plastic baggie while prepping the rest of the ingredients (I demonstrate how I roast mine in this post)
• measure out broth
• peel cloves and slice in half
• remove kernels from ears of corn (here's my handy way of coralling those kernals)
• measure out yogurt
• roughly chop cilantro
• peel potatoes and cut roughly into 1-inch pieces
• rub the blackened skin off the chile and pull out the stem and seed pod.  Rinse the chile flesh to remove bits of skin and seeds.  Cut into 1/4-inch pieces

Method:
Scoop the potatoes and garlic into a medium (3 quart) saucepan, pour in half of the broth and set over high heat.  When the liquid boils, reduce the heat to medium and simmer briskly until the potatoes are tender, about 15 minutes.

When the potatoes are tender, use an immersion blender to puree the soup base (or blend in batches in a food processor or loosely covered blender draped with a kitchen towel and return to the pan).

Add the remaining half of the broth, the mushrooms, poblano, corn and thyme.  Simmer 10 minutes over medium heat.

Just before serving, scoop out about 1/2 cup of the hot soup into a small bowl.  Mix in the yogurt.  Stir the mixture back into the pot, then taste and season with salt, usually about 1-1/2 to 2 teaspoons.  Ladle the soup into bowls and sprinkle with cilantro.

I'm sharing this recipe at IHCC

Poblano Cauliflower Gratin

Cauliflower is one of those vegetables that is either loved or hated.  Myself, I love it.  I usually toss some in a steam basket then toss with butter, salt and pepper and I'm happy.  So, when I come across a recipe for cauliflower that lets me take it a little further I'm all over it.

I found the recipe on Rick Bayless' website and selected it to share for I Heart Cooking Clubs July Potluck.  I really liked the ingredients in this recipe.

Cauliflower, poblanos, cream, cheese, butter, and shallots.

I would put the recipe in the easy category.  You'll get to practice some basic kitchen techniques like blanching the cauliflower and roasting peppers.  I like to roast mine right over an open flame on the range top.  Get them nice and blistered on all sides.

Once they are nice and charred, I put them in a plastic bag, close it and let them be for about 10 to 15 minutes.  They'll steam which will make them easier to peel.  The skin should slide right off.

Once peeled and seeded (please wear food gloves for this) you'll pureé in the food processor until it's smooth.  This is going to be a great part of the sauce and it's such a beautiful green!

To get the sauce started you sauté the shallots

Make a roux by adding the flour.  Be sure to cook the flour for a couple of minutes so the sauce doesn't have a doughy flavor.

You'll slowly add the cream (I like to warm my cream first) and whisk it in until it's smooth.  Then, stir in your cheese.  This recipe called for a Mexican queso anejo but I could not find that specific cheese.  Rick mentions that you can substitute with Romano or Parmesan.  I used Parmesan.

Lastly, stir in your Poblano pureé.

Slowly let it return to a boil and continue stirring until the sauce thickens.  Remove it from the heat and add the salt.

Gently fold the sauce into the blanched, cooled and dried cauliflower florets.

Pour all into a lightly greased casserole and sprinkle with a topping made of chopped almonds (I used blanched), panko crumbs and a little olive oil.

Bake in a 400° F. oven for 15 to 20 minutes until bubbly and the topping has browned nicely.  When you take it out of the oven you get to sprinkle the top with extra grated cheese.  Yum.

The gratin turned out to be creamy with a crunchy topping thanks to the panko and almonds.  The hint of poblano put it over the top. 

Rick suggests, and I would agree, that this would make a great dish to take to a potluck dinner because you can make it ahead of time and it only takes 20 minutes in the oven.

A couple of added notes here...
I had a bit of this for lunch today and it does great as a leftover!  The cauliflower stayed nice and firm; not mushy.  Also, I think I might very lightly roast my almonds before chopping them; not too much because I don't want them to get too brown during baking.


Cauliflower Gratin
Adapted from Rick Bayless' Test Kitchen
Serves 8

Ingredients:
3 pounds cauliflower
2 large (8 ounces) poblano peppers
2 Tbsp. butter
1/4 cup diced shallots
1 Tbsp. flour
1-1/2 cups heavy cream
1/4 cup grated Mexican queso anejo or other garnishing cheese such as Romano or Parmesan + 3 Tbsp cheese for final topping
1 tsp. salt
1/2 cup panko crumbs
1/2 cup finely chopped almonds
1 Tbsp olive oil

Mise en place:

• Lightly oil and 11 x 7 casserole dish
• rinse and cut cauliflower into bite-size florets
• roast poblanos and place in plastic bag
• dice shallots
• grate cheese
• chop almonds (by hand or food processor)
• measure out butter, flour, cream, salt, panko crumbs and olive oil

Method:
Preheat oven to 400°F.  Bring a large pot of heavily salted water to a boil and scoop in the cauliflower florets.  Blanch for 4-5 minutes until just tender.  Drain and rinse under cold water to stop the cooking.  Spread onto towels and let the florets dry completely.

Remove the poblanos from the plastic bag and, wearing food gloves, peel and seed the peppers.  Pureé in a food processor until smooth.

In a 4 quart saucepan, melt the butter over medium heat.  Once the butter has melted, add the shallots and cook for several minutes or until the shallots have softened.  Stir in the flour and continue stirring for 2 minutes to make sure that the flour has cooked.  Whisk in the heavy cream slowly so you don't get lumps in your sauce.  Then stir in the queso anejo (or other cheese) and the poblano pureé.  Bring the mixture back to a boil and continue stirring until the sauce has thickened.  Remove it from the heat, season with 1 tsp salt.

Place the cauliflower florets into a large mixing bowl.  Pour the sauce over and gently toss to coat.  Scrape the mixture into the prepared casserole dish.

For the topping:
In a small mixing bowl, mix together 1/2 cup panko crumbs, 1/2 cup finely chopped almonds and 1 Tbsp. of olive oil.

Spread evenly over top of casserole and bake for 15 to 20 minutes or until the top is golden brown.  Remove the casserole from the oven and sprinkle top with remaining 3 Tbsp grated cheese.

I'm sharing this recipe at IHCC

Margarita Clasica

Salud!  That's what everyone is saying over at I Heart Cooking Clubs!  Hop on over there and try the fun libations everyone mixed up.  Selecting Rick Bayless' classic margarita was a no brainer for me.  I like 'em on the rocks or neat, like these.

And, in Rick's words, "Just remember:  They're strong."

Here's what you start with.  A good tequila, Cointreau (or other orange liqueur), fresh limes, a little sugar, and optional salt for rimming your glass.  Oh yes, and ice.

Allow me to say a little something about the tequila you select.  Make sure it is 100% Agave.  I can't tell you how many years it took for me to realize that the reason I had headaches after drinking tequila was because the cheapos I always used were half grain alcohol.  Select a nice quality tequila to keep in your liquor cabinet.

Prepare your glass if you like it rimmed with salt.  It's also nice to start out with a chilled glass.  Use a 6 ounce martini glass or if you have some of those cute cactus glasses those are fun too.  Run a slice of lime around the rim of the glass.

Dip the rim in salt.

Put ice, tequila-Cointreau-lime juice mixture and sugar i(if needed) in a cocktail shaker.  Put lid on and shake away.

Pour into your prepared glass and enjoy!  Sister Mary Margarita these are good!

Margarita Clasica

From Rick Bayless' Mexican Kitchen

Makes 4 generous drinks

Ingredients:
1 cup tequila
1/2 cup Cointreau or other orange liqueur
1/3 cup fresh squeezed lime juice, plus a wedge for moistening the rims of glasses
A little sugar if necessary
1/3 cup coarse (kosher) salt for crushing the rims of the glasses
About 3 cups medium ice cubes

Mise en place:

• measure out tequila and Cointreau
• squeeze juice from fresh limes
• spread salt onto a plate that is large enough to accommodate the rim of your glass
• have some sugar on hand in case you would like to sweeten your drink
• measure out ice cubes then set in freezer

Method:
In a small pitcher, combine the tequila, orange liqueur and lime juice.  Taste and add more lime or a touch of sugar if desired (keep in mind that it will taste a little tangier once it's been shaken).

Moisten the rims of four 6-ounce martini glasses with a little lime juice (if you have a cut lime, even an already-squeezed one, just moisten the rims by running it around them).  Dip the rim of each glass in the salt, creating a thin, even crust all around the rim.

Pour half of the margarita mixture into a cocktail shaker, add half of the ice cubes and shake vigorously for about 15 seconds (this is important to achieve the perfect strength -- some of the ice needs to melt into the margarita -- and the right degree of frostiness).  Strain into two of the prepared glasses, then repeat with the remaining margarita mixture.

I'm sharing this recipe at IHCC

"Drunken" Pintos

It's been a couple of weeks since I've shared a recipe over at I Heart Cooking Clubs and it's high time I get back in the saddle!  This week's theme in the Rick Bayless series is "Holy Frijoles!". 

It's hard to eat Mexican food without a side of beans in some form or fashion.  I love a good bowl of charro beans and this version comes with a little kick of tequila, which is what makes them frijoles borrachos, or drunk beans.  This recipe from Rick Bayless' Mexican Kitchen has such a tasty broth flavored with cilantro and bacon.

You can used two 16-ounce cans of pinto beans or 8 ounces of dry pintos.  I used dry because I always have them in the pantry.  I'm soaking the dry beans overnight here. It will cut down on cooking time.  Soaking's not mandatory; simply a preference.

Give them a good rinse and pick them over to remove any stones that may be hiding amongst them.




You can used 1/2 cup cubed pork shoulder (about 2 ounces) to cook in the beans.  I opted to use extra bacon for my flavoring.  Buy a thick, smoked bacon such as an applewood bacon.  You'll be glad if you choose a quality bacon.

Another note on the bacon.  When you have to cut bacon, it makes it much easier if you put the bacon in the freezer for awhile to firm it up.





Once the beans are thoroughly tender they'll get flavored with sautéed onions and chiles.  I don't use fresh chiles to add heat to the beans because Lovey can't handle the spiciness.

That's why this is my friend.  I just squirt this into my bowl of beans and I get instant heat.  I realize it's not the same as letting fresh serranos or jalapeños simmer in the broth but a girl's gotta do what she's gotta do.
This is an easy recipe and what's really nice is you can prepare these several days ahead of time and then put the finishing touch of tequila and cilantro in just prior to serving.




An interesting variation that Rick suggests is to make these more rustic by simmering the beans with a 2- to 3-ounce piece of beef jerky.  Simply cook it with the beans, then take it out, tear it into short shreds and return to the pot.



"Drunken" Pintos with Cilantro and Bacon
Adapted from Rick Bayless' Mexican Kitchen
Serves 4 to 6 as a side dish

Ingredients:
8 ounces (about 1-1/4 cups) dry pinto beans
water, about 5 cups (I used half water, half beef broth)
8 thick slices bacon, divided
1 small white onion
hot fresh green chile to taste (2 serranos or 1 jalapeño)
salt, about 3/4 tsp
1-1/2 Tbsp. tequila
1/4 cup chopped cilantro

Mise en place:

• rinse & pick over beans and put into a 4 - 5 quart Dutch oven
• measure out water and/or broth
• cut bacon into 1/2-inch piecesdice onion into 1/4-inch pieces
• stem, seed and slice chiles
• roughly chop cilantro
• measure out tequila

Method:
Add the water and/or broth to the beans in the Dutch oven, remove any beans that float, then add 1/2 of the chopped bacon.  Bring to a boil.  Reduce the heat to medium-low, and very gently simmer, partially covered, until the beans are thoroughly tender, about 2 hours.  Gently stir the beans regularly and add water as necessary to keep the liquid a generous 1/2 inch above the level of the beans.

In a medium-size skillet, fry the remaining bacon, stirring regularly, until crisp, about 10 minutes.  With a slotted spoon, remove the bacon to drain on paper towels, leaving behind as much of the drippings as possible.  Pour off all but about 2 tablespoons of the drippings and return the pan to medium heat.  Add the onion and chiles and fry until deep golden brown, about 10 minutes.  Scrape the onion mixture into the beans, then taste and season it all with salt.  Continue simmering, stirring occasionally, for 20 to 30 minutes to blend the flavors.  If you are preparing ahead of time, prepare to this point.

If the beans seem quite soupy, boil over medium-high heat, stirring frequently, until the consistency of a nice, brothy bean soup.  (An alternative here is to puree 1/4 of the beans in a food processor or blender, returning them to the pot to thicken the broth).

Just before serving, stir in the tequila and cilantro, then serve in warm bowls topped with the crumbled bacon.

I have shared this recipe at IHCC

Pastel de Tres Leches - Celebration Cake

Pastel de Tres Leches - the cake of three milks. I never heard of it until I moved to Texas and I've only had it a couple of times. According to Rick Bayless, it is also called Celebration Cake  and is "..the special-occasion cake in Mexico". 

I was intrigued by Rick Bayless' version that uses "cajeta" instead of sweetened condensed milk.  It's goat-milk caramel.  And it's wonderful.  And it's sweet.  And it's easy to make at home.  Evidently, you can purchase it at the store, but I enjoy making ingredients myself.

It's made with goat milk, corn syrup, sugar, cinnamon, baking soda and cream sherry.

Trying my hand at making cajeta was not the only reason I chose to make this cake.  There are wonderful things about this cake like using roasted almonds to add texture to the sponge cake; giving the 3-milk mixture a bit of a custardiness by using heavy cream in place of the standard whole milk; frosting it with whipped cream; and, perfuming everything with orange.

When you read through the directions for this recipe it can be overwhelming because there are so many facets within the recipe; there is the cake, the flavoring and the frosting.  There are a lot of things that can be done ahead for this cake and that would certainly make it easier.  Such was the case with me.

One evening I made the cajeta.

The cajeta takes the place of the sweetened condensed milk.  You can use whole milk to make this sweet reduction too but it just isn't the same as using goat's milk.  The reduction becomes this wonderfully sweet, thick caramel sauce.

After bringing the milk, sugar, corn syrup and cinnamon stick to a boil you add the baking soda that's been dissolved with a little bit of water.  The mixture is then returned to the heat to simmer until reduced to a caramel brown syrup.  There's a lot of stirring but it will be well worth it.

Your next step is to strain it into a large measuring cup. 

After it cools down a bit add your cream sherry, brandy or rum.



You should have 1-1/2 cups of the milky, syrupy concoction that you can put into a Mason jar and store in the refrigerator.  Cajeta will keep a month or more when refrigerated.

The next night I roasted the almonds.  Once they were cooled I processed them with the cake flour until they were finely pulverized.

The next evening I made the cake. 

One of the first things you'll do is to brown your butter.  By browning the butter you are adding some really special flavor to the sponge cake.  Rick credits this sponge cake method to Rose Levy Beranbaum in her book The Cake Bible. 

After the butter browns and it cools a bit, add the vanilla and set aside.




Bring the 1" of water in the bottom of your double boiler to a simmer and whisk the eggs, part of the sugar and the orange zest until they are foamy and very warm.  At that point, transfer to the bowl of your electric mixer and beat for a full 5 minutes.




When the egg mixture is very thick turn the mixer to the lowest speed and add 2 tablespoons of the flour-almond mixture at a time and mix until just incorporated until all the flour-almond mixture is added.

Add a good 1/4 cup of the batter to the cooled butter and whisk until completely incorporated.

Next, pour the butter mixture into the batter in two additions, folding each addition with a whisk.  Pour it into the prepared cake pan.  Bake for 35 minutes or until the top is springy and the sides begin to pull away from the pan.

While the cake is baking, mix up the 3-milk mixture and stick it in the fridge.  Tres Leches !!!!!  Can you roll the 'r'?  I don't do it very well.

Cool for 10 minutes in the pan then turn out onto a cooling rack.

Once the cake has cooled completely, and is still upside down on the cooling rack, slowly brush or spoon 1/2 of the 3-milk mixture onto the cake.  It's a slow process so be patient.  Let each addition soak in before you add more.  It is amazing how this sponge cake soaks up this mixture! 

When the cake has absorbed 1/2 of the mixture, place your serving plate over the cake and carefully turn over.  Now you can slowly apply the remaining milk mixture to the top of the cake.

Prepare your frosting by beating the heavy cream, sugar and orange liqueur (I used Cointreau) until very stiff.

Spread the frosting over the cake.  If you like, pipe some of it through a decorative tube.

This is a cake where you will really thank the Lord above if you practice the mise en place method. It will be so wild if you don't. It's one of those recipes that benefits from reading through several times and having everything ready to go.

Cajeta - Goat Milk Caramel
Adapted from Rick Bayless' Mexican Kitchen
Makes 1-1/2 cups


Ingredients:
1 quart goat's milk
1 cup sugar
1 Tbsp light corn syrup
1/2 inch cinnamon stick (preferably Mexican canela)
1/4 tsp baking soda
1 Tbsp cream sherry, brandy or rum


Mise en place

• Measure out milk, sugar, corn syrup and cinnamon into a 4 quart heavy pot or Dutch oven
• Measure out baking soda and mix with 1 Tbsp of water
• Measure out liquor or your choice

Method:
Stir together your milk, sugar corn syrup and cinnamon stick in a medium-size (4 quart) heavy pot or Dutch oven.  Bring to a boil.  Remove the mixture from the heat and stir in the baking soda mixture, having a spoon ready to stir the mixture down if it bubbles up.  Cook, stirring frequently, over medium heat, until the mixture thickens into a pale-gold syrup, about 25 minutes.  At this point, begin stirring very frequently as the mixture thickens into a caramel-brown syrup that's the consistency of maple syrup, about 10 minutes longer.


Strain the cajeta through a fine-mesh strainer set over a large measuring cup.  Let cool for a few minutes, then stir in the sherry, rum or brandy (plus a little water, if necessary, to bring it to 1-1/2 cups).  Refrigerate covered.  When coled, the cajeta should have the consistency of thin corn syrup.




Celebration Cake - Pastel de Tres Leches
Adapted from Rick Bayless' Mexican Kitchen
Serves 12 - 15


Ingredients:

For the Cake -

3/4 cup (about 3 ounces) whole blanched almonds

1 cup (3-1/2 ounces) cake flour, sifted before measuring

10 Tbsp (5 ounces) unsalted butter

1-1/2 tsp pure vanilla extract

6 large eggs, room temperature

3/4 cup sugar

finely grated zest (colored rind only) of 1 orange

For the Flavoring -

3/4 cup heavy whipping cream

3/4 cup evaporated milk

2/3 cup cajeta

For the Frosting -

1-1/4 cups heavy whipping cream

2 Tbsp sugar

1/4 cup orange liqueur

Mise en place:

• preheat oven to 325°F. 
• prepare the cake pan
• measure out almonds
• sift flour & measure out into food processor bowl
• cut butter up and place in small saucepan
• measure out vanilla
• crack eggs into a bowl
• measure out sugar
• zest the orange
• fill bottom of double boiler with 1" of water
• mix all ingredients for the flavoring in small bowl and store in refrigerator
• measure ingredients for frosting

Method:

Grease a 2-inch deep, 10-inch round cake pan or springform pan.  Line the bottom with a round of parchment paper, then grease the paper and flour it all - pan and paper.  Spread the almonds on a baking sheet and toast in the oven, stirring them occasionally, for about 12 minutes, until aromatic and golden.  Cool, then transfer to a food processor along with the flour.  run the machine until the nuts are pulverized.

 

In a small pan, melt the butter over medium heat, stirring and swirling until nut brown, about 5 minutes.  Remove from the heat, cool a little, then stir in the vanilla.  Raise the temperature of the oven to 350°F.

 

Bring the water in the bottom of the double boiler to a simmer.  Combine the eggs, sugar and the orange zest in the top of a double boiler (you'll need to regulate the heat so the water no more than simmers), and whisk for several minutes, until the mixture is very warm to the touch and foamy, and the sugar is completely dissolved.  Transfer the mixture to the bowl of an electric mixer and beat for a full 5 minutes (the mixture will be as thick as whipped cream that almost holds peaks). 

 

With the mixer on the lowest speed, add the almond-flour mixture a couple of spoonfuls at a time, letting one addition just disappear before adding the next.

 

Thoroughly mix 1/4 cup of the cake batter into the butter mixture.  Then, in 2 additions, use a whisk to fold the butter mixture into the remaining cake batter.

 

Immediately and gently scoop the mixture into the prepared pan and bake until the cake feels slightly springy on top and the sides just begin to pull away from the pan, about 35 minutes.  Cool 10 minutes, then turn out onto a rack and cool completely.

 

Remove the bowl of the three milk mixture from the refrigerator and slowly brush or spoon half of the mixture over the cake while it is still on the cooling rack.  Carefully invert your serving plate over the cake and flip the two.  Remove the cooling rack from what is now the top and slowly brush or spoon on the remaining mixture.  (Soaking the cake will take 10 to 15 minutes, letting each addition soak in before adding more.)

 

With an electric mixer on medium-high speed, beat the 1-1/4 cups of the whipping cream, 2 Tbsp sugar and the orange liqueur until very stiff.  Spread the whipped cream over the sides and top of the cake.  Save a little to pip a border around the top and bottom edges of the cake.  Refrigerate until ready to eat.