Monday, July 20, 2009

Easy Agua de Limón {Limeade}

Have you ever had unexpected visitors and been caught with absolutely nothing to drink but water and juice boxes?  If you're anything like me, then the answer is yes!  This recipe for Agua de Limón is just what you need in a pinch. It's quick.  It's easy.  And best of all, it's made with the freshest ingredients.  (Bye-bye powder mix stuff with ingredients that we can't pronounce!)

For this recipe, you MUST follow directions. When I say to puree the limes and the water for ONLY 3 seconds, I mean it!!! If you puree them any longer, you run the risk of grating the white part of the zest, which will result in a very bitter Agua Fresca.  Don't fret about counting too fast or too slow, the old "One Mississippi...two Mississippi...three Mississippi" works perfectly for this!

I hope you will try this recipe, even if you aren't surprised by unexpected guests!


Agua de Limón
(Limeade)

Ingredients:
  • 6 limes, cut in wedges
  • 4 cups water
  • 1 cup sugar
  • 12 cups water
Directions:
Place lime wedges in blender cup with 4 cups of water. (If your blender cup has a smaller capacity, reduce the water to 3 cups.) Turn on blender and count to 3; turn blender off. (DO NOT PUREE ANY LONGER THAN 3 SECONDS!) Strain puree mixture into large 1 gallon pitcher.  Stir in the remaining 12 cups of water and sugar.  Serve with ice and garnish glasses with lime wedges or slices.  Enjoy!!!


Saturday, July 18, 2009

Arroz con Leche (Mexican Rice Pudding)



Arroz con Leche is the ultimate in Mexican comfort food.  Literally it means rice with milk, but it's so much more than that.  My grandpa used to say that Arroz con Leche is the chicken soup of the dessert world, because there's nothing it won't cure; colds, flu, headaches, bad days, break-ups...you get the picture!

Every Mexican family has their own unique way of preparing Arroz con Leche. Today, I'm sharing Pappy's recipe, which happens to be my favorite! My recipe calls for long-grain rice, but any rice will do. Short-grain rice, such as Arborio, makes for a creamier Arroz con Leche.

Arroz con Leche can be served as a dessert after lunch or dinner but it also makes a great treat for breakfast. It's the perfect dessert for a rainy day, or any day of the week!

My grandpa always added raisins to his Arroz con Leche, but Hubby and the kiddies do not like them at all, so I leave them out.  But if like me, you like raisins, feel free to add some.  



Arroz con Leche
lacocinadeleslie.com

Ingredients:
  • 1 cup long-grain rice
  • 1 cinnamon stick
  • 1/4 teaspoon salt
  • 2-1/2 cups water
  • 3 to 4 cups milk
  • 1/2 cup raisins (optional) 
  • 1 cup sugar
  • Ground Cinnamon (for garnish)

Directions:
In medium saucepan, bring rice, cinnamon stick, salt and water to a boil over medium-high heat. Cover saucepan and reduce heat to low. Let simmer until all liquid is absorbed, about 15 minutes.

Pour milk over rice.  (If using raisins, add them with the milk.)  Cover and let simmer over low heat until the milk starts to bubble.  Stir in the sugar; simmer uncovered for another 10 to 15 minutes, stirring occasionally. Turn off stove; cover and let rice cool slightly. To serve, sprinkle with ground cinnamon. Serve warm or refrigerate 2 hours and serve it cold. Enjoy!!!



*Note: For creamier Arroz con Leche use 4 cups of milk.  

Love Arroz con Leche?  Then you'll also like Apple-Cinnamon Arroz con Leche













Friday, July 17, 2009

Lonche de Jamón {Mexican Sandwich}

What exactly is a lonche? It's a Mexican sandwich served on a bolillo roll. In other parts of Mexico, these sandwiches are referred to as tortas, but in Jalisco, they are called lonches.

Lonches are quick and easy to make. Most of the ingredients are things that I always have on hand.

No measuring is required with this recipe, use as much or as little of any ingredient that you want.  Lonches are usually served for breakfast or lunch.  I love Lonches  for breakfast, especially with the freshly baked bolillos that are delivered to the local tiendita (general store) every morning. 

My hubby and kiddies love lonches de jamón (ham). But there are many kinds of lonches available, such as roasted pork leg, steak and my personal favorite is a lonche made with melted Mexican cheese, avocado and jalapeño peppers.

Lonche de Jamón

Ingredients:

  • Bolillo Rolls
  • Ham
  • Sliced onion
  • Sliced tomato
  • Slice avocado
  • Butter
  • Mexican crema or sour cream
  • Canned jalalpeños, whole or sliced (optional)

Directions:
Heat comal, griddle or skillet over medium-high heat. Meanwhile, cut bolillo rolls in half, lengthwise. Place about 1 tablespoon of butter on griddle, let it melt. Place bolillo rolls, cut-side down on griddle. Toast the bollilo rolls until they turn a light golden brown; turn bolillo rolls over to toast the other side.


Place bolillo rolls on a plate; spread about 1 tablespoon of Mexican crema on cut-sides.


Add another tablespoon of butter to the griddle and let it melt. Lightly brown 2 or 3 slices of ham; place ham on one of the bolillo roll halves. Top with slices of onion, tomato, avocado and jalapeño.


Cover with the other bolillo roll half. Enjoy!!!




*Note: If you have a large enough griddle or skillet, save some time by browning the bolillo and ham at the same time.

With Love,
Leslie Limon

Sunday, July 12, 2009

Strawberry Pie



Earlier this week, one of our neighbors received a kilo of strawberries from a female admirer. Fearing that the strawberries might be "hechizadas" or cursed with black magic, our neighbor gave us the kilo of strawberries. All week long, I was busy making chocolate cupcakes for my children's class parties and had no idea what to make with the strawberries. I was leaning towards strawberry shortcake, but hubby and the kiddies decided on strawberry pie. (If the strawberries were hexed, we didn't notice!)

Pay de Fresa
(Fresh Strawberry Pie)

Ingredients:

  • 2 pounds strawberries, hulled
  • 1/4 cup water
  • 1 cup granulated sugar
  • 3 tablespoons cornstarch
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt
  • Baked Pie Crust, Graham Cracker Crust or Galletas Marias Cookie Crust

Directions:
Puree 1 cup of the strawberries with the 1/4 cup of water, until smooth; set aside. Slice remaining strawberries and place in baked pie crust.

In small saucepan, combine sugar and cornstarch; mix well. Stir strawberry puree into sugar mixture. Cook over medium heat until mixture thickens and comes to a boil, about 15 to 20 minutes. Boil 1 minute: remove from heat. Stir in vanilla and salt. Pour over sliced strawberries. Refrigerate pie for atleast 3 hours. To serve, top with whipped cream. Enjoy!!!

With Love,
Leslie Limon

Friday, July 3, 2009

Bicycle Cake

Today's post isn't a recipe. (But I will be posting the recipes for my Tres Leches Cake and Buttercream Frosting in the coming weeks.) It is only a picture of the cake I made my hubby for Father's Day. I wanted to decorate the cake to reflect my hubby's likes. That's a no-brainer...cycling, he loves cycling!

Let me just say that I am in no way a professional cake decorator. I wish I had the skills and equipment to do so. The equipment that I do have, is a plastic tube with maybe 5 decorator tips that I bought at the tienda de 10 pesos. (Mexican version of the dollar store) I'm a firm believer in making the best out of what you have on hand.

So, here is my version of a bicycle cake, for anyone who might be interested in decorating a cake.



With Love,
Leslie Limon

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