Showing posts with label frozen dessert. Show all posts
Homemade snow cone (shaved ice) syrup made with fresh mango and a hint of cinnamon.
The temps are heating up here in Mexico, so it's time to keep cool with one of our favorite summer treats... Nieves Raspadas (aka raspados/raspas/snow cones)! Making your own snow cones at home is a fun summer activity for kids of all ages. And since mangos are one of our favorite summer fruits, I decided to combine the two for a sweet and delicious frozen treat. I like to add a dash of ground cinnamon to my mango syrup to enhance the flavor of the mango, but if cinnamon isn't your thing you can leave it out and still have a delicious raspado de mango. And if like me (Hubby & our kiddies) you like to spice things up a bit, sprinkle a little Tajin (dried chile & lime fruit seasoning) on top for an extra kick.

What's your favorite raspado (snow cone) flavor?

Nieve Raspada de Mango (Mango Shaved Ice) - lacocinadeleslie.com

Almíbar de Mango (Mango Syrup for Shaved Ice)

Read more »
With summer just around the corner, my foodie BFF girlichef and I thought it only fitting that we make paletas for this month's She Made/Ella Hace. Both Heather (girlichef) and I both have a fondness for paletas. I think they are the perfect summer dessert, so cool, sweet, and refreshing. And they look so cute on those little wooden sticks. I don't know about you, but I've always thought foods on a stick just taste better than foods not on a stick.

Again, girlichef and I were on the same wavelength with this month's theme. She made Dulce de Leche Paletas and I made Caramel Pecan Paletas with cajeta (a Mexican caramel sauce). These paletas were inspired by one of my favorite snacks: plain yogurt with a sprinkling of chopped pecans and cajeta drizzled on top. As much as I enjoy my mid-morning snack, I love these Caramel Pecan Paletas even more! The tartness of the yogurt, the sweet creaminess of the cajeta, and the crunchy nutty flavor of the pecans combine together to make the perfect summer dessert.

Caramel Pecan Paletas - lacocinadeleslie.com

Paletas de Cajeta y Nuez (Caramel-Pecan Paletas) {She Made/Ella Hace}

Read more »

Before we continue on with this #RaspadosWeek celebration, I need to let you in on a little secret...One can not simply make just one flavor of almíbar (syrup) for raspados.  If you make one flavor syrup, then you have to make another flavor too, because you can't imagine the one flavor syrup without the other.  And if you make those two flavored syrups, you're also going to have to make that other flavor syrup, because really if you're going to make raspados, you might as well make everyone's favorite.  Then before you know it, you're fridge is filled with at least 8 different kinds of syrup because once you start craving one flavor of raspado, you want them all.

That's exactly what happened to me last week.  I started with just the Flor de Jamaica (hibiscus flower) syrup.  When Hubby saw what I was making he said, "Ooohhh!  You're going to make nieves raspadas!  Well, if you make Almíbar de Jamaica, you HAVE to make Almíbar de Coco too."  This from the man who claims he doesn't like coconut.  (Unless it's Coconut Pie!)

I happen to love Coconut Syrup as much as Hubby, so it wasn't a problem.  Unlike the hibiscus flower and coffee syrups, Almíbar de Coco is milk based, which adds an extra creaminess to the syrup.  Seriously, this syrup is so rich and creamy, you want to eat it with a spoon as if it were a pudding.

What are your favorite raspado flavors?


Almíbar de Coco para Raspados
(Coconut Syrup)

Ingredients:

  • 1 cup sweetened shredded coconut
  • 1 cup milk
  • 2 cups granulated sugar

Directions:
Combine the coconut, milk, and sugar in a medium saucepan.  Simmer over low heat, stirring occasionally, until mixture starts to bubble.  Remove from heat and let cool to room temperature. Spoon about 4 tablespoons of the coconut syrup over 1 cup of shaved/crushed ice.  Enjoy!!! 


Don't forget to tune in tomorrow for another #RaspadosWeek recipe.  I'll give you a hint...it's just for grown-ups!

Photobucket








Coconut Raspado #RaspadosWeek

Read more »
To celebrate that summer is officially here, I am dedicating this week to one of my favorite summertime desserts...Raspados (aka Nieves Raspadas/Raspas/Snowcones).  And because I love a party, I'm turning #RaspadosWeek into a Linky Party.  If you have a blog and have posted (or will be posting) a raspado recipe, I'd love for you to share it in the Linky located below this post.  Also feel free to share your raspado recipes on your favorite Social Media sites using the hashtag #RaspadosWeek.

Now onto the first recipe for #RaspadosWeek...

Because it's Monday and because we could all use a little boost to help us get through the day, the first recipe I'm sharing for #RaspadosWeek is Nieve Raspada de Cafe (Coffee Raspado).  Made with coffee and cinnamon, the coffee syrup tastes like Cafe de Olla (Mexican coffee).  And with a little sweetened condensed milk drizzled on top, it tastes just like Cafe con Leche.   



Almíbar de Cafe for Nieve Raspada(Coffee Syrup)

Ingredients:
  • 1 cup water
  • 2 cups granulated sugar 
  • 2 to 3 tablespoons instant coffee granules (regular or decaf) 
  • 1 (3-inch) cinnamon stick
  • Sweetened condensed milk

Directions:
Dissolve the instant coffee granules and sugar in the cup of water in a medium saucepan.  Bring to a boil over medium heat.  Immediately reduce heat to very low and continue simmering, stirring occasionally, for 10 to 15 minutes.  (Do NOT leave syrup on stove unattended! It will spill over creating a hot, sticky mess on your stove.) Remove from heat and let cool to room temperature.  Spoon 4 to 5 tablespoons of coffee syrup over 1 cup of shaved/crushed ice.  Drizzle top with sweetened condensed milk.  Enjoy!!!


Photobucket











Nieve Raspada de Cafe (Coffee Raspado) #RaspadosWeek w/ Linky

Read more »
Will Smith (famous actor/rapper) once said, "It's summer, summer, summertime!  Time to sit back and unwind."  Well, I can't think of  better way to unwind (with the kiddies) on a hot summer afternoon than with a cool and refreshing icy treat .   My good friend and partner-in-crime Girlichef couldn't agree more, because she chose Nieves as our theme for this month's edition of She Made/Ella Hace.  

Heather (girlichef) made us a grown-up treat...a Lemon Drop Granita made with vodka!  But whenever I think of summer and icy treats, I think of the summers I spent when I was 4, 5, and 6 years old in San Luis, Sonora and Nieves Raspadas (snow cones), also known as Raspados.  I don't remember eating much else, besides my beloved Huevos con Chorizo, all summer long.  I must've eaten at least 3 nieves raspadas a day.  And who could blame me?  Nieves Raspadas are sweet, cool, and refreshing, and they were just the thing to help a little kid beat the glaring heat of the Sonoran desert.

Back then my favorite almíbares (syrups) for nieves raspadas were strawberry and tamarindo.  To this day, I still love those two flavors, but now that I'm all grown up I have a new favorite...Almíbar de Jamaica (Hibiscus Flower syrup).  It's sweet and kind of tart, with subtle floral undertones.  And it's such a pretty shade of bright magenta.

I love Nieves Raspadas SO much, I'm going to be dedicating a full week to them on the blog starting this Monday, June 24th.


Almíbar de Jamaica para Nieve Raspada
(Hibiscus Flower Syrup)

Ingredients:
  • 1/2 cup dried hibiscus flowers
  • 2 cups water
  • 4 cups sugar

Directions:
Combine the dried hibiscus flowers with the water and sugar in a medium saucepan.  Bring to a boil over medium-high heat.  Reduce heat to low and let simmer, stirring occasionally, for 15 to 20 minutes.  Remove from heat and let cool to room temperature.  Spoon 3 to 4 tablespoons of syrup over a cup of shaved or crushed ice.  Enjoy!!! 


Don't forget to visit Girlichef's blog to check out her Lemon Drop Granita.  And be sure to tune into my Cocina next week, as I'll be sharing more recipes for Nieves Raspadas.



Photobucket








Almíbar de Jamaica (Hibiscus Flower Syrup) for Raspados {She Made/Ella Hace}

Read more »

We're only two weeks in, but I am really loving summer vacation.  Sleeping in until 8am, hanging out all day with my 4 favorite people in the world (my kiddies), and spending time with visiting friends & relatives from the US...It really doesn't get much better!  Mid-morning, the kiddies and I walk downtown to do our grocery shopping for the day.  Once we're done, we sit in El Jardin (the town square/plaza) to do a little people watching.  Sometimes, when it's really hot, we'll stop at the paleteria (ice cream & popsicle shop) for agua fresca, ice cream and/or paletas (ice pops) to help us keep our cool.

In the afternoons, I'll sit out on the sidewalk enjoying the cool afternoon breeze while watching the kiddies play with all the neighborhood kids.   Again, when it's really hot, we'll buy an icy cool treat from whoever stops by first: the ice cream truck or the paletero (popsicle vendor).  But sometimes when it's too hot to walk the two blocks to the nearest paleteria and we don't even feel like venturing out to our sidewalk, the kiddies and I head into the kitchen to make our own paletas.  And that's just what Girlichef and I are making for this month's installment of She Made / Ella Hace.

 Our favorite paletas to make this summer have been these Paletas de Jamaica y Limón (Hibiscus Flower & Lime Ice Pops).  The subtle floral taste and aroma from the dried hibiscus flowers combined with the tartness of the lime juice make for one tart and refreshing paleta.  And the color is just stunning.   



Paletas de Jamaica y Limón (Hibiscus Flower & Lime Ice Pops) 
(Recipe adapted from Mexican Everyday by Rick Bayless)

Ingredients:
  • 3 cups water
  • 1 cup sugar
  • 1 cup dried hibiscus flowers
  • 1/2 cup fresh lime juice
Directions:
In a medium saucepan, combine the water and sugar; mix together until the sugar has completely dissolved.  Cook the dried hibiscus flowers in the sugar water over medium-low heat until  .  Let cool to room temperature.  Stir in lime juice.  Pour into paleta molds or small plastic/paper cups.  Let freeze for about 35 to 40 minutes before inserting sticks.  (Or if you're using plastic cups and are afraid you'll forget to insert the sticks, cover the plastic cups with a small piece of aluminum foil.  Pierce the center just barely with the tip of a knife.  Insert popsicle sticks or plastic spoons.)  


Freeze for 3 hours or overnight.  Enjoy!!! 



 Now go visit Girlichef's blog to check out her recipe for Paletas de Crema y Cereza con Tequila (Sour Cream, Cherry & Tequila Ice Pops)!  


If you're looking for more paleta recipes or have a popsicle recipe you would like to share, Girlichef is hosting The Summer of the Popsicle 2012.  Visit her blog for more details. 


Photobucket

Also sharing this post with:

IHCC Theme: Nieves!
The Summer of the Popsicle 2012

The Summer of the Popsicle 2012 at girlichef.comRick Bayless @IHCC button rounded



Paletas de Jamaica y Limón {She Made/Ella Hace}

Read more »


A popular dessert, atleast in our part of Mexico, is the pastel helado. It's an icebox cake, somewhat similar to a tiramisu, but completely different in flavor. The base for the cake is Maria's cookies. A very popular cookie throughout Mexico, and now available in the States.

My husband, introduced me to this dessert when we were dating. He would make it often for the potlucks at our church. Of course, all of the women would swoon, not only over the pastel helado, but also over my hubby for having such great culinary skills. No wonder I married him!

Pastel Helado

Ingredients:

  • 2-3 packages of Maria's Cookie
  • 1 can crushed pineapple (20 oz.), drained, reserve juice
  • 1 can sweetened condensed milk (14 oz.)
  • 3 sticks of butter, melted
  • 4 egg yolks
  • Juice of 1 lemon
  • Coarsely chopped pecans
  • Maraschino cherries

Directions:
In large bowl, combine the sweetened condensed milk, the melted butter, the egg yolks and the lemon juice. Beat on medium speed of an electric mixer for 2 minutes; set aside. Pour reserved juice from crushed pineapple into a shallow bowl. Dip Maria's cookies in pinapple juice, then place in a 9-inch baking dish, in a single layer. (This time I tried it in a springform pan.)

Spoon one-third of milk mixture over cookies. Top with crushed pineapple and chopped pecans. Repeat twice, ending with the crushed pineapple and chopped pecans. Garnish with maraschino cherries. Place in freezer and let set overnight.

*Note: I recommend keeping all your ingredients ready and close at hand.

Enjoy!
Leslie Limon

Pastel Helado

Read more »
Subscribe to: Posts (Atom)