~curled up in old comfort~
Oct. 31st, 2003 09:22 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
home_and_awayCheapo "costume" today: "Portrait of the artist in High School"--Adam's black cords and "I Leave Bite Marks" shirt, hair in high pigtails, the usual cold-weather year-and-a-half-old boots. I'm debating painting up tonight.
Somehow, celebrating the dead while pregnant is...really bloody odd.
Anyhow, a couple of recipies for the season and so I don't lose them. Good stuff here.
Atole, para la Dia de los Muertos.
Serves: 5 -6
I N G R E D I E N T S
1/2 cup fresh masa (corn dough) or 1/2 cup masa flour (masa harina) mixed with a 1/4 cup hot water to blend
5 cups water
3 - 4 tablespoons piloncillo, chopped or 1/4 cup brown sugar plus 2 teaspoons molasses
1 stick cinnamon (canella)
1 vanilla bean (split lengthwise)
Optional, about 1 cup fresh strawberries or pineapple chunks
I N S T R U C T I O N S
Place the water and the masa into the jar of a blender and blend until smooth. Transfer to a medium sized saucepan. Scrape the seeds of the vanilla bean into the pan and add the cinnamon stick. Stir the mixture until it begins to thicken. Add the piloncillo or (or sugar, molasses combination) and continue to stir vigorously until the sugar is dissolved. Remove the mixture from the heat.
At this point you could add pureed fruit such as strawberries or pineapple. Remove the cinnamon stick. Stir the fruit into the mixture and return it to the stove and heat over medium heat until the mixture is warmed. Remove the vanilla bean and serve hot, in mugs..
And despite the fact that it's technically a "Christmas drink, Wassail:
Peel of 1 lemon
3 slices peeled fresh gingerroot
1 stick cinnamon
6 cups dry red wine or cranberry juice
6 cups apple cider
1/2 cup sugar
2 oranges, unpeeled, cut into 6 wedges each
36 whole cloves
Place lemon peel, gingerroot, cinnamon and allspice on a small piece of cheesecloth or in a paper coffee filter. Bundle up the corners and tie top with kitchen string, leaving excess string to hang out of pot for easy retrieval. Set sachet aside.
In a large pot, combine wine, apple cider, and sugar. Add sachet. Bring to boil over high heat stirring until sugar is dissolved. Cover. Reduce heat to medium-low. Simmer for 15 mins. Remove sachet. Keep wassail warm over low heat.
While wassail simmers, stick 3 whole cloves into peel side of each orange wedge. Place one wedge in each serving cup and ladle hot wassail over top. Serve hot.
because the smell of it is right.
Happy veil-thinning, all.
Somehow, celebrating the dead while pregnant is...really bloody odd.
Anyhow, a couple of recipies for the season and so I don't lose them. Good stuff here.
Atole, para la Dia de los Muertos.
Serves: 5 -6
I N G R E D I E N T S
1/2 cup fresh masa (corn dough) or 1/2 cup masa flour (masa harina) mixed with a 1/4 cup hot water to blend
5 cups water
3 - 4 tablespoons piloncillo, chopped or 1/4 cup brown sugar plus 2 teaspoons molasses
1 stick cinnamon (canella)
1 vanilla bean (split lengthwise)
Optional, about 1 cup fresh strawberries or pineapple chunks
I N S T R U C T I O N S
Place the water and the masa into the jar of a blender and blend until smooth. Transfer to a medium sized saucepan. Scrape the seeds of the vanilla bean into the pan and add the cinnamon stick. Stir the mixture until it begins to thicken. Add the piloncillo or (or sugar, molasses combination) and continue to stir vigorously until the sugar is dissolved. Remove the mixture from the heat.
At this point you could add pureed fruit such as strawberries or pineapple. Remove the cinnamon stick. Stir the fruit into the mixture and return it to the stove and heat over medium heat until the mixture is warmed. Remove the vanilla bean and serve hot, in mugs..
And despite the fact that it's technically a "Christmas drink, Wassail:
Peel of 1 lemon
3 slices peeled fresh gingerroot
1 stick cinnamon
6 cups dry red wine or cranberry juice
6 cups apple cider
1/2 cup sugar
2 oranges, unpeeled, cut into 6 wedges each
36 whole cloves
Place lemon peel, gingerroot, cinnamon and allspice on a small piece of cheesecloth or in a paper coffee filter. Bundle up the corners and tie top with kitchen string, leaving excess string to hang out of pot for easy retrieval. Set sachet aside.
In a large pot, combine wine, apple cider, and sugar. Add sachet. Bring to boil over high heat stirring until sugar is dissolved. Cover. Reduce heat to medium-low. Simmer for 15 mins. Remove sachet. Keep wassail warm over low heat.
While wassail simmers, stick 3 whole cloves into peel side of each orange wedge. Place one wedge in each serving cup and ladle hot wassail over top. Serve hot.
because the smell of it is right.
Happy veil-thinning, all.
