Tag Archives: mexican thanksgiving

Apple Cider Cream Pie

Posted on by May 10, 2016

I think this Apple Cider Cream Pie one of the recipes I’ve made in the past few years with a name that doesn’t do it justice. Cream pies in general don’t look very dramatic in photos (though I’m pleased with this one) and they sound a little old-fashioned and dare I say boring. So, I’ll take it upon myself to make sure that you don’t overlook this Apple Cider Cream Pie. The apple cider is a playful take on the traditional apple pie and reducing the cider down so its full of intense apple flavor is a great move.  The cinnamon cream not only finishes the pie perfectly, but it’s a perfect cool down after our spicy Mexican mains. All in all, this is just the right amount of untraditionally-traditional to makes its way onto my every so unexpected Mexican Thanksgiving Menu. I usually make a double batch of the boiled cider when I’m taking the time to boil it down. It’s another ingredient that is fun and easy to keep on backup in the fridge since it keeps for a long time. And no one is ever said when I’m able to pull it out of the fridge and turn … Continue reading →

Dave and Elena’s Wedding Pumpkin Tres Leches Cake

Posted on by May 8, 2016

Dave and Elena’s Wedding Pumpkin Tres Leches Cake is special to me because our dear friends Dave and Elena were married the weekend before my Thanksgiving party in 2012. They had a beautiful fall wedding that was decorated with pumpkins. Golds, whites, greens and turquoise pumpkins were piled high on tables, in windowsills, and around the ceremony space. After enjoying a happy and fun wedding and weekend, I received a call from the busy fools early Monday morning. “We’re coming over, and we’re bringing pumpkins!” I brought a laundry basket out to their car (how DLK, right?) and filled it to the brim with gourds and pumpkins. I proceeded to spray them gold, stack them into towers, and roast them for snacks and purées. Generous and eco-friendly; because of their thoughtfulness, their décor was used more than once, and the pumpkins were cooked and enjoyed all year long in the form of cakes and breads. Dave and Elena’s Wedding Pumpkin Tres Leches Cake was an homage to their wedding, and their offering. … Continue reading →

Cornbread Stuffing with Cotija, Figs and Sage

Posted on by October 27, 2014

When I set myself upon a Mexican menu, I knew that all of those cornbread stuffing recipes I’d seen over the years would finally have their day in my Cornbread Stuffing with Cotija, Figs and Sage. I started with a favorite cornbread recipe and subbed sage for rosemary to make it a little more Thanksgiving in nature. Then I diced it and toasted it. Finally, it was time to get down to the stuffing. (That said, you don’t need to wait for Thanksgiving to enjoy this amazing cornbread; just keep in mind the preheat and butter the pan trick works like a charm for that crunchy, crusty outside to the cornbread). This sweet, savory Cornbread Stuffing with Cotija, Figs and Sage soaked up the mole sauce like a charm. And it paired perfectly with the tart and tangy cranberry relish. 1 ½ cups yellow stone-ground cornmeal ¾ cup all-purpose flour 2 tablespoons sugar 1 tablespoon baking powder 2 tablespoons chopped sage leaves 1 teaspoon kosher salt 1 cup plus 2 tablespoons buttermilk 2 large eggs 8 small, plump dried Black Mission figs, diced ½ cup crumbled cotija cheese 3 tablespoons unsalted butter, melted 1 tablespoon vegetable oil 1 cup pine nuts; … Continue reading →

Tequila Cranberry Relish

Posted on by October 27, 2014

This Tequila Cranberry Relish is a variation on the cranberry relish my mom always makes. People often ask about her secret recipe, but it’s really just the recipe on the back of the ocean spray cranberry bags. 1 bag of cranberries, 1 orange, 1 cup sugar. I use less sugar, and mix a tequila sauce with the relish. It adds just a little more depth of flavor that keeps us in our Mexican theme. Whether you update yours, or go with the original, you can’t lose on this Tequila Cranberry Relish; it’s amazing. 12 ounces cranberries 3 tablespoons tequila (white) ½ cup granulated sugar zest and juice of ½ grapefruit In a small pot, combine the cranberries, tequila, sugar, zest and juice. Cook on medium high, stirring occasionally until all the berries have burst. Stir together an remove from heat. 16 ounces cranberries ¾ cup sugar ¼ grapefruit 1 orange (two ends removed) In a food processor, add grapefruit, orange and sugar and pulse a few time, until the citrus is beginning to break down. Add the cranberries. Pulse until the cranberries are well diced but still distinctive. Combine the sauces in a serving bowl. This makes ahead very well. … Continue reading →

Poblano Potato Gratin

Posted on by October 27, 2014

This Poblano Potato Gratin has become a holiday favorite. I made it originally for Mexican Thanksgiving 2012 and it was so good (and popular) that it resurfaced this year for Easter Brunch 2014. I did tone down the fat quite a bit from the original, because hey, every little bit helps, right? I also tweaked the assembly of the Poblano Potato Gratin so that it looks much more visually dramatic. The genius of the dish is that poblanos provide a little heat in a dish that is traditionally mild and creamy; it makes the potatoes more interesting and tempers the heat of the peppers- even people who like mild can usually handle the Poblano Potato Gratin and even add it to their request list. 1 ½ pounds fresh poblano chiles (about 5) 1 pound onions; sliced thin 1 cup white wine 1 tablespoon vegetable oil 3 pounds large Yukon Gold potatoes ¾ cups heavy cream 1 ½ cup milk (any percent you like… there’s heavy cream, so I use 1%) 2 teaspoons sea salt (and maybe a little more) 8 servings –scaled very well if you need to double it Roast the poblanos on a cookie sheet about 2 inches … Continue reading →

Drumstick Mole

Posted on by October 27, 2014

We’re finally onto the main course: Drumstick Mole. For Mexican Thanksgiving 2012, I served this drumstick mole from Fine Cooking. Drumstick Mole is admittedly an ambitious project. But it’s an amazing mole sauce. Trust me, I tested a lot of recipes and this was a favorite. The upside of all the hard work is that you can make it ahead of time and just reheat it in a crock pot and set it out the day of Thanksgiving. Also, it’s a great way to handle a large crowd. I bought as many drumsticks as would fit in my large stock pot and then scaled up this recipe. We had some nice leftovers and I can attest to the fact that Drumstick Mole froze well, too. For the poached drumsticks: 6 cups lower-salt chicken broth; more as needed 2 medium yellow onions, peeled and each studded with 4 whole cloves 6 medium unpeeled cloves garlic 6 whole allspice berries 4 fresh or dried bay leaves 2 teaspoon cumin seeds 2 teaspoon black peppercorns 2 teaspoon coriander seeds 2 teaspoon dried oregano 1 teaspoon fennel or aniseed One 4-inch cinnamon stick 4 large turkey drumsticks (about 3 pounds total) For the mole sauce: 3 … Continue reading →

Susan’s Mexican Pickled Vegetables

Posted on by October 27, 2014

Sadly, Susan’s Mexican Pickled Vegetables is one of the Thanksgiving 2012 menu items that just didn’t get photographed, so bear with the shoddy picture and the lack of step by steps. Next time I make it, I’ll add them. Like most of my Thanksgiving Menu, the recipe is closely based on another recipe: Elvia’s Mexican Pickled Vegetables, to which my dear friend Susan introduced me. Of course, I had to tweak it a little here and a little there. I switched up the veggies to suit my preferences and changed the spice profile just a little. Susan’s Mexican Pickled Vegetables are great for any Mexican themed event- a big upside is that you can make ahead, up to a month. I set out cocktail cookies and Clementine Rosemary Margaritas along with Susan’s Mexican Pickled Vegetables, so guests could have a little something to nibble on while they awaited the first course. 1 tablespoon black peppercorns 2 teaspoons allspice berries 2 teaspoons coriander seeds ½ cup extra-virgin olive oil 1 medium onion, thinly sliced 10 cloves garlic, peeled 1 small head cauliflower; broken into small florets 1 small head broccoli; broken into small florets 3 medium carrots, cut into ¼-inch rounds 1 large … Continue reading →

Clementine Rosemary Margaritas

Posted on by October 27, 2014

Clementine Rosemary Margaritas started off Thanksgiving 2012. Good parties do have a tendency to start with cocktails. And like good cocktails often do, Clementine Rosemary Margaritas started with fresh citrus and herbs and good tequila and mezcal. Clementine Rosemary Margaritas are amazing on a cold fall night and perfect with a Mexican themed Thanksgiving. Cheers. 2 parts tequila blanco for a smooth effect, or for a smoky effect, mezcal ½ part lemon juice 1 part clementine or other tangerine juice 2 parts seltzer ½ part rosemary simple syrup salt for the rim If you’re making one, part = ounce or shot glass full. When making it for a group, part = cup. If you’re making it for a party, part = quart. Because I wanted to up the rosemary ante and use a simple syrup, tangerine juice alone left the cocktail unbalanced. The lemon juice fixes that and balances out the sugar. How to choose between mezcal and tequila? Simple. Smoky or bright and smooth? I loved it both ways, so it’s a fun excuse to do a taste test. Mix well in a pitcher. Use a lemon or clementine to wet the rim of the glass. Dip in salt. … Continue reading →