Cooking with Baja Magic Dos - Mexican Recipes by Author Ann Hazard
 These
recipe will be in featured in Ann Hazard’s newest book, Cooking With Baja
Magic Dos. It is, or will be soon, available throughout Baja and California.
The new cookbook has over 60 new recipes with corresponding stories and
all new art. Whether or not you have Ann’s original cookbook, you will
want a copy of Baja Magic Dos! For more information on Ann and her Baja
books, visit
http://www.bajamagic.com or order her book from Amazon.com on the
right.
 THE
AGAVE SUNSET (new!)
When people ask me, “What is an Agave Sunset?” I tell
them two things. First, it’s the precursor to a Tequila Sunrise. Second,
it was so named because tequila is made from the agave, and I took a photo
of one at sunset, which graces the cover of my third book, Agave Sunsets.
I always thought there should be a drink by that name, but could never
think of one. Since I’m editor of La Buena Vida en Buena Vista—Hotel Buena
Vista’s monthly online newsletter and we have a contest every month, we
decided to allow our readers to submit their own creations for this drink.
Suzanna, a longtime hotel guest and good friend of ours, came up with
the winning recipe. Here it is. Makes one drink.
2 ounces Hornitos tequila
3/4 ounce Controy (or Triple Sec, Cointreau or other orange liqueur)
Juice of 1 Mexican lime (limón)
4 ounces fresh orange juice
2 ounces Jamaica (or cranberry juice if you can’t find or make Jamaica)
Maraschino cherry and orange slice for garnish
Fill tall clear 12 ounce cocktail glass with ice. Pour
in 1 1tequila, Controy, and then squeeze the lime in. Fill to almost top
of glass with orange juice and stir well. Add Jamaica or cranberry juice,
so that it swirls down. Garnish with a slice of orange and a maraschino
cherry. This is more refreshing and not as sweet as the Tequila Sunrise,
so go Agave Sunset! And of course, serve this only at sunset!
|
In a medium saucepan, cover limes with water and simmer, covered, until
slightly softened—about 20 minutes. Pour the contents of the saucepan
into a clay pot. Sprinkle with the baking soda, cover, and let stand overnight
at room temperature.
The next day, drain the limes. Cut a small slice from the top of each
and carefully hollow them out. Discard the pulp and return the limes to
the clay pot with enough hot water to cover. Cover with a dishtowel and
a tight-fitting lid. Let stand overnight again.
The next day, drain the water and replace it with fresh
hot water. Let stand, covered, as above. Repeat this process for 3 or
4 days, until the limes are no longer bitter.
Combine the sugar and water in a medium saucepan. Bring to a boil and
add the limes, simmering until the syrup is quite thick. This takes about
45 minutes to an hour. Let cool overnight.
To make the Cocada, combine the sugar and water in a saucepan and bring
to a boil. Stir in the coconut and cook, stirring constantly, until thick.
Let it cool completely.
To serve, remove the limes from the syrup and fill with Cocada.
 AGUA
DE JAMAICA—HIBISCUS FLOWER WATER (new!)
The Mexican beverages known as Aguas Frescas are an inspiring
complement to Mexico's cuisine. They're wonderfully unique and refreshing,
plus they provide a perfect balance to the spiciness of the food.
Huge glass containers of Aguas Frescas can be found at street stands all
over Mexico, usually featuring whatever fruits are currently in season.
Super healthy and oh-so-simple to make, these drinks only require three
essential ingredients: fruit, water and sugar. How much easier can it
get than that?
Dried hibiscus flowers, known in Mexico as Jamaica (pronounced hah-MIKE-ah)
are used to make this refreshing, delicious drink. I make a jug full at
least twice a week. Actually there is a glass of it on my desk now. A
former iced tea junkie, I am now hooked on Jamaica! It’s a mild, natural
diuretic, so here in Mexico it is often used to combat high blood pressure.
Makes about a half-gallon.
|
|
 LIMÓNES
COCADAS—LIMES FILLED WITH COCONUT (new!)
Rumored to have been a favorite of famed artist, Frida
Khalo, these candies combine the tart with the sweet in a uniquely Mexican
way. They are easy to be make, even though they need to stand overnight
every night for about a week in order to lose their bitterness, and gain
the desired flavor … they are definitely worth the wait.
Limes (Limónes)
16 Mexican limes (limónes) or Key Limes if unavailable
1 tbsp baking soda
3 cups granulated sugar
3 cups water
Coconut Filling (Cocada)
1 cup granulated sugar
1 cup water
1½ cups unsweetened shredded coconut
|
1 cup dried Jamaica flowers
4 cups water
1/3 cups sugar (sugar substitute can be used) or to taste
4 cups ice
Rinse and drain the hibiscus flowers in a colander. In large saucepan,
bring four quarts of water to a boil. Add hibiscus flowers and sugar.
Reduce heat and simmer, covered, for approximately 15 minutes. Mixture
will be dark red in color.
Remove from heat. Strain thoroughly, discarding all remaining flower petals.
Pour into an ice-filled pitcher and stir. Chill thoroughly before serving
in tall, ice-filled glasses.
Click here for other recipes...
Crab Salad & Cornbread
Carnitas & Nachos
Tomatillio Salsa, Margarita Pie & Chilequiles
Vallarta
Mayan Salsa Habanero, Breakfast Rellenos
& Coconut Shrimp
Sopa Rompe Catre, Shrimp and Smoked Marlin
Open-Faced Ravioli & Chiles en Nogada
Lobster Puerto Nuevo, Shrimp Papagayos
|
