Postcard from Riviera Maya: A Mexican Fiesta + Churros

For me, any vacation that involves sand, ocean and abundant sunshine is like a taste of heaven on earth. And enjoying it amidst a girls' getaway makes it even more special.  That was the scene when I traveled to the Riviera Maya a couple of years ago.  My friend and I had one supreme agenda: R&R.  Hers translated to rest and recreation (horseback riding on the beach, a local tour, roller blading and such); mine stayed true to the more traditional rest and relaxation regimen, heavy with beach, beach and more beach, although I did enjoy a bike ride around the stunning resort grounds, a tour of the main dining kitchen, a casual cooking lesson, a dance lesson here and there, and the nightly (almost karaoke) live band. :)  

And of course, there was the food.  The resort boasted several restaurants specializing in varied cuisines from French to Thai to Italian to American--and their signature Mexican.  As resort food goes, it was pretty good.  

A fun lesson on making guacamole

On our last evening there, however, we were delighted with an authentic Mexican fiesta, replete with gorgeous dancers and Mariachi for entertainment, and a feast to remember.  I enjoyed every minute of the lively celebration and the beautifully displayed foodscape, especially the lavish dessert bar that featured, among other delicacies, churros.  Well, you don't have to guess if I indulged.

While I'm not in Mexico today, this recipe for churros, along with my memories, brings Mexico home to me.  If you love sweet, cinnamon-y, fried pastry dough (who doesn't?!), then you'll want to make these.  And for extra yumminess, pair them with decadent hot chocolate for sipping or melted chocolate for dipping.  So. Good.

Churros!

Happy Eating!

Churros

Ingredients: 

1/4 cup sugar
1/2 teaspoon ground nutmeg
1/3 cup plus 2 tablespoons all purpose flour
1/3 cup water
1 tablespoon butter
1/4 teaspoon grated orange peel
Pinch of salt
1 egg
Vegetable oil (for deep frying)

Method:

Combine sugar and ground nutmeg. Spread on plate.

Combine flour, water, butter, orange peel and salt in medium saucepan. Stir constantly over low heat until dough forms ball and leaves film on bottom of pan, about 2 minutes. Remove from heat. Transfer to processor. Blend in egg.

Heat oil in deep skillet to 350°F. Spoon batter into pastry bag fitted with 1/4-inch star tip. Working in batches, pipe batter onto oil in about 4-inch-long ribbons. Fry until golden brown, turning occasionally, about 3 minutes. Transfer to paper towels and drain. Turn churros in sugar mixture and serve.

Recipe Courtesy of Epicurious.com

  




 

Dessert Course: Affogato

When you're looking for an easy, yet elegant, dessert, the Italian delight, affogato, tops the list.  Coffee and cream elevated, affogato is the perfect finish for rounding out a gourmet meal or amping up simpler cuisine.  Requiring little more thought than having your favorite ice cream and coffee brew on hand, it comes together easily to satisfy a crowd or a party of one.

The rich, hearty espresso (traditional for affogato, although regular coffee will work), paired with the luscious cream, could almost be likened to a decadent after-dinner coffee.  And because you're working with only two main ingredients, be sure to make them the best coffee and ice cream you can muster.

Simple and easy, yet indulgent and special, affogato is always a good idea for a fabulous dessert course.

Happy Eating!

Affogato

Ingredients:
Freshly brewed espresso 
Ice cream of choice

Method:
Scoop individual servings of ice cream in dessert bowls or cups.  Pour espresso over the ice cream.  Serve and enjoy!   

Market Bounty

My day is off to a relaxed, yet productive, pace.  With quiet time, breakfast, a load of laundry (and even a bit 'o pinning -:) ) under my belt so far, my "to do" list for the day is in full swing.  And in the not too distant future, I'll be heading out to run a few errands--including a much needed trip to the farmers market to stock up on fresh produce, some poultry, meat and seafood cuts, cheeses and a few select staples like turbinado sugar, kosher salt and Ethiopian roast coffee.

The bounty of my local farmers market makes me relish the abundant goodness of fresh, quality and delicious food.  While I'll likely have to navigate strategically among the crowd to avoid shopping cart crashes, I love the pulse and energy that I typically encounter--everyone buzzing around for their choice finds--and it energizes me to get through what for some might be considered a most mundane, if not shunned, task.

Great meals are made of great ingredients--and I'm always assured of that when I partake of market bounty.  

Happy Eating!

Tell me: How do you like to shop?  What's your favorite food market?

Spice World via My Pantry

My life has been busier than usual lately.  Still, when the pace of life becomes harried, the tastes and inspirations that frame my love for all things culinary are never far off.  Whether I'm in the kitchen, dining out, or feasting on food media, my love of enjoying and sharing great food and inspiration remains a constant.

And the same can certainly be said when it comes to my love for the delicious world of spice!  I especially love taking different spices and creating wonderful spice blends to wake up and enhance everything from fish to poultry, meat, soups, chili, nuts, popcorn, drinks and much more.  There's truly no limit to how the flavors of spice can enhance your food.

Some of my pantry spice stash -- always makes me smile

Not so long ago, I took the opportunity to create my own creole spice blend one evening, after discovering that my favorite store bought brand was all gone.  I was in the mood for some blackened fish with a creole kick so I grabbed some cumin, pimenton (smoked paprika), garlic powder, cajun spice, cayenne, Old Bay and salt from my pantry and proudly created my own "signature" blend.  I've done the same for chili, sauces, snacks and more.

If you haven't experimented with the world of spice, I encourage you to give it a try!  You can be as tame--or as adventurous--as you like, so go for it.  I think you'll be delightfully pleased at how yummy it really is.

Happy Eating!