New Mexico Christmas & Holidays eats and treats Recipes! (Albuquerque: buy, live in)

[Minathebrat]

Originally Posted by Poncho_NM

I spent some Summers and a Christmas in the Dominican Republic years ago. I miss the Puerco Asado (Roasted Pork) and Plátanos Maduros (Plantains/Bananas) made into a very sweet food by baking with cinnamon and sugar.



Rich

Mmm that sounds good! Do you have the recipe? And just about anything with platanos you can sign me up! Love them!

[Poncho_NM]

I don't have the recipe, my Mom is 93 years old and lives in Florida. It's difficult getting recipes from her, she cooks from memory, but she can't recite the steps. My wife has been trying to work on some of the recipes, but there is a language barrier also

We don't get good platanos down here in the ABQ area. We have been trying to cook them when available, sliced, pressed, fried and salted? Which I loved as a kid, just can't get it like my Mom did.



Poncho

[TiaDalma]

Originally Posted by Poncho_NM

I don't have the recipe, my Mom is 93 years old and lives in Florida. It's difficult getting recipes from her, she cooks from memory, but she can't recite the steps. My wife has been trying to work on some of the recipes, but there is a language barrier also

We don't get good platanos down here in the ABQ area. We have been trying to cook them when available, sliced, pressed, fried and salted? Which I loved as a kid, just can't get it like my Mom did.



Poncho

This sound so good Rich! And is the pork cooked over a spit or wood fire? I love it that way And the Plantain, I like to have them fried in a little butter, then you can do slat on them or a sugar {syrup- brown or white} with some cinnamon pour over them Yum!

I recommend a "cooking" trip to Florida for you and your wife if possible Where you both could provide the ingredients and ask 'mom' to cook it. Write down everything she does!
I learned to cook from my grandma and I'm the only one that knows and remembers now {she too and like me had alot only from memory, the head} Nothing wrote down. I need to do this too, tho I have no kids, I've got plenty of family that loves the foods of "old" I learned

Merry Christmas!

Tia Dalma

[Minathebrat]

Poncho, sounds like you're making tostones! Mmmmmm

[Poncho_NM]

Originally Posted by Minathebrat

Poncho, sounds like you're making tostones! Mmmmmm

Yep, called up my mother. We have been calling them "Plat-en-eeyoes" (Phonetic) in our family. Then she said, some people call them tostones, like pastelitoes are usually called empanadas...

Tostones are made from unripe platinos and fried. She use to also make a very sweet baked plainto that was very soft and gooey. We did not get into that on the phone.

But Tostones are like many other foods, it depends on how they are made.



Rich

[plantlover]

Originally Posted by Minathebrat

Mmm! That pie looks delicious! And it does seem similar to a pecan pie, with the exception of the sour cream, which is intriguing.
One of my favorite sweet treats..and it seems appropriate for the New Mexico forum is Cajeta.
I'll give the shortcut method and the from-scratch method.

Quick Dulce de Leche
Put a can of sweetened condensed milk in a pot and cover with water. Simmer for 3 hours, flipping the can over every half hour. Add more water as necessary. Leave the can in the water until it is completely cool. When you open the can add a teaspoon of vanilla and use as normal.

Traditional Method
1/2 gal. goats or cows milk, or a mixture
2 cups sugar
vanilla bean or vanilla extract
pinch or two of sea salt
1/2 t. baking soda dissolved in 1 t. water, optional

Add milk, sugar, salt and vanilla bean, if using, into a large pot. Bring to a boil, stirring constantly, and lower the heat to extremely low. If using the baking soda, remove from heat and add, stir it in, and when bubbles subside, return to heat. Simmer, stirring occasionally, until golden and the milk is gooey and thick. This will take a few hours. If it gets too thick, you can correct the consistency by adding water a T. at a time, if it's too thin, keep cooking.

Enjoy!

Many years ago, we used to put the can of Eagle Brand condensed milk in a pot of water and boil it as you mention above. One time, everyone in the house was taking a nap and the pot of water dried up and the can did explode!!! What an incredible mess!! I was the first one to wake up. I walked into the kitchen and it looked like peanut brittle stuck everywhere (I was not fully awake!) It is very important to keep the pot filled with water!

[chilegal]

Originally Posted by songinthewind7

Grandma's Chocolate Candy

2 boxes powdered sugar
1 can eagle brand milk
1/4 pound (1 stick) of real butter melted unsalted
(no substitutes)
1 package (14 oz.) of angel fluff coconut
1 qt. of broken pecan pieces
1 box of Bakers chocolate squares
1 box of paraffin

Cream sugar, melted butter and milk together.
Add nuts and coconut.
Roll into balls (about 1inch) and place on buttered cooky sheet.
Place in the refrigerator until hard (very important)
After hardening, place a toothpick in each ball.
Melt chocolate and paraffin in double boiler and dip balls in and place on wax paper until set up.
Store in cool place. Also freezes well.

These are SO GOOD!!!! THanks!

[Minathebrat]

Originally Posted by plantlover

Many years ago, we used to put the can of Eagle Brand condensed milk in a pot of water and boil it as you mention above. One time, everyone in the house was taking a nap and the pot of water dried up and the can did explode!!! What an incredible mess!! I was the first one to wake up. I walked into the kitchen and it looked like peanut brittle stuck everywhere (I was not fully awake!) It is very important to keep the pot filled with water!

Anyone who has had the can explode is like BEWARE!! LOL
Such good advice tho!
I shudder at the thought of having cleaning up that mess!

[Poncho_NM]

Originally Posted by Poncho_NM

Yep, called up my mother. We have been calling them "Plat-en-eeyoes" (Phonetic) in our family. Then she said, some people call them tostones, like pastelitoes are usually called empanadas...

OK, this weekend I talked to three Dominicans on the phone in Miami. Tostones are called "Platanos Fritos" in the Dominican Republic...



Rich

[TiaDalma]

Well Nita Eggnog Fudge recipe she posted, has been a Huge Hit here! I did put just a scad 1/3 cup of finely chopped pecans in it. I made it with the chocolate topping and with out, both were 'loved', LOL

I also did a variation of Song's Grandmas candy and for the life of me could never remember to put the Pariffin on my shopping list! So just used melted semi-sweet chips to dip them in and kept them in the frig. and told others I gave it to, to do the same.

And the 'caramel leche' I'll make in January{with Plenty of boiling water LOL} when it's "really" cold {as if it's not been already? LOL} and I start to want, my huge mugs of hot tea

Still going to make a few snackie foods for New Years Maybe some beef or chicken satay? Mmmmm
Got to remember the coconut milk and peanuts and Thai peppers for that, on my list! Oh yeah!

Thank you Very much for the recipes folks

Tia Dalma- checkin' IN!