New Mexico Christmas & Holidays eats and treats Recipes! (Dulce: credit, home)

[TiaDalma]

Ok, so I Really really would love to have Nita's Eggnog Fudge recipe LOL Mine is just not what I'd like It's not stiff enough like my family Chocolate fudge, which I get plenty of compliments on It comes out too soft for my likes And then I don't want to give it out to friends and family in their gift baskets and boxes

Would you mind very much to Post your recipe for Eggnog fudge, Nita?! Purddy please?

I'll also post a Fantastic Pie recipe later folks. One that is NM indigenous taboot

Come on, Post those favorites, special recipes or ask for one! Sweet, sides, sauces, meats, snacks, dips, beverages, your Family Tamale recipes? Mmmmm, one of my most Fav foods in the world
I'll post my one for short-cut Tamales here too For those busy folks who'd like to give it a shot

If you've got something you'd like to share and post a recipe for, here's the spot for this year's Holiday season!

Got to get back to the kitchen real quick for now and Thanks for you're adding any of your favorites or otherwise here, if you do!

Tia Dalma

[Vinegaroon]

In honor of Pintada Kid:

French Fried Skunk

Ingredients

2 skunks, skinned and cleaned
1 tablespoon salt
water, to cover
2 cups bear fat or lard
2 egg yolks, beaten
3 cups milk or cream1/2 cups flour
1/2 teaspoon salt
2 tablespoons baking powder

Directions

1. Clean and wash the skunks, making sure that the scent glands are removed.
2. Cut up into small serving pieces.
3. Put a soup kettle on the stove and add the meat.
4. Cover with cold water and bring to a boil over high heat.
5. Lower the heat and boil until the meat is tender, about 40 minutes.
6. Remove all the scum that rises to the surface.
7. Make a batter by mixing together the egg yolks, milk, flour, salt and baking powder.
8. Mix real good until the batter is about like cake batter.
9. Heat the bear fat or lard in a deep fryer to about 360 degrees.
10. Dip the pieces of skunk in the batter and then fry them in the deep fryer until golden brown.
11. Drain well and serve.

[nmnita]

Originally Posted by TiaDalma

Ok, so I Really really would love to have Nita's Eggnog Fudge recipe LOL Mine is just not what I'd like It's not stiff enough like my family Chocolate fudge, which I get plenty of compliments on It comes out too soft for my likes And then I don't want to give it out to friends and family in their gift baskets and boxes

Would you mind very much to Post your recipe for Eggnog fudge, Nita?! Purddy please?

I'll also post a Fantastic Pie recipe later folks. One that is NM indigenous taboot

Come on, Post those favorites, special recipes or ask for one! Sweet, sides, sauces, meats, snacks, dips, beverages, your Family Tamale recipes? Mmmmm, one of my most Fav foods in the world
I'll post my one for short-cut Tamales here too For those busy folks who'd like to give it a shot

If you've got something you'd like to share and post a recipe for, here's the spot for this year's Holiday season!

Got to get back to the kitchen real quick for now and Thanks for you're adding any of your favorites or otherwise here, if you do!

Tia Dalma

Tia,

This is a real good but very rich fudge. We love it and I am more than glad to share.


The first layer is from the cook book, the second layer from my head::

3/4 cups of prepared eggnog
2 tbsp light corn syrup
2 tbsp butter
2 cups sugar
1 tsp vanilla

1- Butter an 8x8 inch pan lightly. Also butter (lightly) a heavy, midium size sausepan.

2-combine all ingredients except vanilla. Pour into sausepan and cook over medium heat, stirring constantly until the sugar dissolves and mixture comes to boil. Wash down sides of pan with a pastry brush freguently dipped in hot water to remove sugar crystals.

Add candy thermamometer and continue cooking until mixture reaches 238F which is the soft ball stage.

Pour mixture into glass bowl and cool to 110 degrees.

Add vanilla and beat until thick. I beat it about 5 minutes

pour into greased pan and refrigerate until set.

Top layer

in micro=safe bowl mix 1 package chocolate chips, 2 tbsp spoons butter, 1 tbsp corn syrup, 1 or 2 tbsp amaretto and 3 oz cream cheese. Melt in micro for about 3 minutes until chips are melted. Pour mixture over first layer. Return to refrigerator. Cut into 30 pieces. They may seem small but this is a very rich candy..

[TiaDalma]

Originally Posted by Vinegaroon

In honor of Pintada Kid:

French Fried Skunk

Ingredients

2 skunks, skinned and cleaned
1 tablespoon salt
water, to cover
2 cups bear fat or lard
2 egg yolks, beaten
3 cups milk or cream1/2 cups flour
1/2 teaspoon salt
2 tablespoons baking powder

Directions

1. Clean and wash the skunks, making sure that the scent glands are removed.
2. Cut up into small serving pieces.
3. Put a soup kettle on the stove and add the meat.
4. Cover with cold water and bring to a boil over high heat.
5. Lower the heat and boil until the meat is tender, about 40 minutes.
6. Remove all the scum that rises to the surface.
7. Make a batter by mixing together the egg yolks, milk, flour, salt and baking powder.
8. Mix real good until the batter is about like cake batter.
9. Heat the bear fat or lard in a deep fryer to about 360 degrees.
10. Dip the pieces of skunk in the batter and then fry them in the deep fryer until golden brown.
11. Drain well and serve.

OMGosh Vinegaroon! Lump of coal for you? Naaaawwww

Might I suggest a tad addition to your uh er concoction? Jazz it Up a bit?! I'd add a lil green chile powder in/ and use Tempura batter instead....make the skunk tenders nice and crispy and fluffy LOL Less work taboot
I've had batter fried rattlesnake, but Never and I mean Never, the skunk


Tia Dalma

[TiaDalma]

{singing here} "Thank you very much, Thank you very much, that's the nicest thing that anyone's ever done, for me........." {end singing here } {there's more to the song, you'd love it, I'll do it later tho LOL}

I went to the grocery last night {was a mad house!} and think I've got all of these ingredients on hand and a gallon of fresh Eggnog, need to make sure tho! The Ice storm is comin' on, in about 4 or less hours and don't want to go out unless I must! We've been put in the Warning area.
Need to check these things, now! {Black ice alone was....deadly here yesterday }

I Soooo appreciate it Nita! Love the chocolate topper too!


Tia Dalma

[Towanda]

Vinegaroon:

I'm very anxious to try that skunk recipe...want to come out for dinner?

[TiaDalma]

This will knock your socks off, it's Ta Die For, it's Heaven on a fork and in your mouth! Divine!

Firstly, this Pie is copied from the Dec. 2008 issue of New Mexico magazine, with the creators credit going to Michael Rawl's from Pie Town, NM, owner of Daily Pie Cafe'.

A Real New Mexico Pie

For those of you with a hard copy at home it's on page-74
The tough part might be having the Pinon nuts or some pignoli nuts, you need 1 and a half cups per pie.

First is his recipe/version, I made two for Thanksgiving, the second one suggestions for a variation of my own BOTH equally Over the Toply received LOL

Michael Rawl's
Creamy Christmas Pinon Pie

1/3 cup butter, softened
1/2 cup sugar
1 Tablespoon molasses
1/2 cup dark corn syrup
1/2 cup sour cream
2 eggs
1 Tablespoon vanilla
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon cornstarch
1 pinch of salt
1 9-inch pie crust
1¹/² cups of shelled Pinons= {pine nuts or pignoli}

Preheat oven to 425°
Cream butter and sugar together in a mixer or with a hand mixer. Stir in all other ingredients {except pine nuts}, scraping bottom of the bowl to mix completely with butter and sugar. Pour into pie crust. Sprinkle Pinon/pine nuts evenly on top all over of mixture. Gently place pie in center of oven rack, with foil or baking sheet underneath to catch and overflow. Bake for 45 minutes, then rotate pie 180° to even browning. Continue rotating the pie every 15 minutes as it bakes {usually two turns are needed}, until the pie has risen, is browning, and is becoming firm, with clear liquid bubbles in the center. Remove and Cool on a rack for 1 hour. Serve with Whipped cream or ice cream

My second of the two pies I made, and since these remind me of Pecan pies, I dosed it lightly with chocolate in the filling AND toasted : the Pinons lightly and plain {no salt or oil} first, before adding to the pie. Like I do with my pecan pies, one with raw pecans, one with toasted pecans and some chocolate.

Just put the pinons in a non-stick pan on the stove top, over medium heat, stir constantly till very lightly brown. About 5-6 minutes. Do not leave them alone! They might burn!
I do my pecans in the oven on a baking sheet.

For the added chocolate flavored one- Melt 4-5 squares or about 1/2 cup of semisweet chocolate chips, in the microwave on medium power. Check when soft. Remove and mix into the pie filling of your pie, {before you pour filling into pie shell!}. Bake as per your pie recipe instructions


Those were the pies I made and thought you'd like each too.
Yummmmmmmy

Yeah, the thing is, for 2 pies, you'll need 3 cups of those Precious Pinon 1 pie= 1¹/² cups of pinon.

If you get to try this pie this year let me know what you think! I hope you enjoy it! It IS "ta Die for" in my honest opinion

Tia Dalma

[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!

[TiaDalma]

Mina sounds wonderful! I love the condensed sweetened milk in my tea sometimes, and this will be a nice change! Mmmmm
Doesn't it turn "carmelish"?

Tia Dalma

[Cathy4017]

Originally Posted by TiaDalma

Mina sounds wonderful! I love the condensed sweetened milk in my tea sometimes, and this will be a nice change! Mmmmm
Doesn't it turn "carmelish"?

Tia Dalma

Yes! That's the general idea. However, you do have to be careful to keep the can covered with water at all times. It can explode, and some people have ended up with caramelized Eagle Brand Milk all over their ceiling.....

It's my favorite pie. It's served in thin slivers topped with whipped cream; very decadent and rich. I haven't made it in years, though.

It IS delicious, however...