ceylon

Yucatán-Style French Toast recipe from Pati&#x27;s Mexican Table Season 3, Episode 10 “Brunch at the Jinich House”

Yucatán-Style French Toast

water

sugar

raisins (or

ceylon cinnamon stick

cloves

Dry Sherry (optional)

eggs (separated)

milk

sweetened condensed milk

vanilla extract

Vegetable oil (for frying)

French baguette

almonds

Place a medium saucepan with the water, sugar, raisins, cinnamon and cloves over medium heat. Bring to a simmer and let it cook until it achieves the consistency of a light syrup and the flavors from the spices have infused the liquid, about 35 minutes. Turn off the heat. If you like a hint of alcohol in your dessert, add the sherry. Remove the cinnamon stick and cloves. Cover to keep warm.

Meanwhile, beat the egg whites in the bowl of an electric mixer or with a hand mixer over medium-high speed until they hold stiff peaks. Reduce the speed to low, add the yolks one by one and continue beating just until incorporated, so the volume will not decrease much.

In a large bowl, combine the milk, sweetened condensed milk and vanilla, stir until incorporated.

Set the bowl with the milk mixture beside the bowl with the beaten egg whites and yolks.

Fill a large sauté pan with about 1/4-inch of oil and heat over medium heat until hot, but not smoking, and you see ripples in the oil when you tilt the pan.

One at a time, dunk each piece of bread in the milk mixture until soaked, immediately dip into the egg mixture to completely cover, and place the coated slice in the hot oil. Fry for about a minute on one side, until golden brown, flip to the other side and do the same. Add as many bread pieces as will fit into the pan without over-crowding. When finished frying, place the bread pieces on a baking dish covered with paper towels to drain.

Traditionally, the “poor gentleman” pieces are placed on a platter, covered with the syrup and refrigerated. But I think they are a thousand times tastier served hot! Cover the pieces with warm syrup, sprinkle chopped almonds on top and serve.

If you have leftovers, cover the battered and fried bread pieces with the remaining syrup and almonds, and store covered in the refrigerator. I admit they are also fabulous cold.

Originating in Sri Lankan where curries are also extremely popular this is a delicately balanced, medium-hot spiced dish with coconut and lime 


Chicken Ceylon (made from scratch)

Oil (Vegetable): 3 tablespoons

Cassia Bark (Cinnamon Stick): 3"

Cardamom (Pods): 2 cracked

Curry Leaves: 10 fresh

Chilli (Green): 2 sliced

Onion (brown/white): 1 small grated

Garlic & Ginger Paste: 1 tablespoon

Fenugreek Leaves (Kasoori Methi): 1/2 teaspoon

Mix Powder / Curry Powder: 2 teaspoons

Coriander (Powder): 1/4 teaspoon

Cumin (Powder): 1/4 teaspoon

Turmeric (Powder): 1/4 teaspoon

Chilli (Powder - Hot): 1-2 teaspoons

Tomato (Paste): 3 tablespoons

Water: 200 millilitres

Milk

Lime: squeeze

Meat, Vegetables, Paneer

Garam Masala (Powder): 1/4 teaspoon

Coriander (Fresh/Chopped):

The showcase of last week’s class was one of Mexico’s most famous and delicious moles, the Poblano, which originated in the kitchen of the Convent of Santa Rosa, in Puebla. After seeing how much guests enjoyed it, I can’t wait to share it with you. I know, the word Mole sounds exciting to eat yet intimidating to prepare.

Mole Poblano

lard (vegetable shortening or vegetable oil)

chiles anchos (about 6

chiles pasillas (about 12

chiles mulatos (about 6, stemmed and seeded)

chipotle chiles (about 4, stemmed and seeded)

white onion (about 1/2 pound, roughly chopped)

garlic

peanuts

raisins

pumpkin seeds

sesame seeds

chile seeds

(stemmed)

anise seeds

coriander seeds

black peppercorns

true cinnamon

allspice

thyme

marjoram

roma tomatoes (about 2

tomatillos (about 2, husked, rinsed, charred/roasted)

corn tortillas

bolillo (telera

chocolate chocolate

chicken broth (plus

salt

sesame seeds (toasted, to sprinkle at the end)

In a large extended casserole dish set over medium high heat, add 1/2 cup lard, oil, or vegetable shortening. Once hot, about 2 minutes later, add the chiles in 2 or 3 batches and saute, stirring often, and being careful not to let them completely burn. Remove with a slotted spoon and place in a mixing bowl as you move along.

In the same oil, add chopped onion and garlic and saute for 2 to 3 minutes, stirring, until they soften and release their aroma. Stir in the almonds, peanuts, raisins and pumpkin seeds, and let them cook for 2 to 3 minutes.

Stir in the sesame seeds, reserved chile seeds, stemmed cloves, anise seeds, coriander seeds, black peppercorns, cinnamon stick, ground allspice, thyme and marjoram. Stir frequently and let it all cook for 3 to 4 more minutes, stirring often. Make room again, and add the tortilla and bread pieces along with the tomatoes and tomatillos. Let it all cook for a couple minutes.

Incorporate the already sauteed chiles and pour in the chicken broth. Stir and once it comes to a simmer, add the chocolate pieces and the salt. Mix well, and let it simmer for 12 to 15 minutes. Turn off the heat, cover and let the mix rest for 1/2 hour, so the chiles can completely soften.

In batches, puree the mixture in the blender or food processor until smooth. You can store this mole, covered, in the refrigerator for up to a month, or freeze it for up to a year.

When ready to eat, dilute a cup of mole with 1/2 cup chicken broth in a saucepan and simmer for 2 to 3 minutes. Serve over cooked chicken or turkey and sprinkle with toasted sesame seeds on top.

Chiles in Nogada are laborious. They use many ingredients, such as Poblano chiles, plantains, piloncillo and acitrón, that require a proper introduction by themselves or in a simpler dish. Also, Chiles in Nogada look strange. If you are not familiar with them, you see a large green chile overstuffed with an odd looking filling, covered in a pale looking sauce and pomegranate seeds on top. What’s more, they are served lukewarm, which is unexpected.

Chiles en Nogada

chiles poblanos

pork shoulder butt, leg or ribs (or a combination of meats

white onion

carrot (peeled,

thyme thyme

olive oil

garlic (finely chopped)

onion

tomatoes (pureed, or about 2 cups tomato puree)

All the cooked meat (finely chopped)

meat cooking broth

pineapple (chopped)

plantain (peeled and diced, about 1 1/4)

Bartlett pear (about 1 1/4 cup)

diced Golden Delicious apple (about 1 1/4 cup)

yellow peach (mature but firm, diced, about 1 1/4 cup)

cumin

blonde raisins

silvered almonds (lightly toasted)

pinenuts (lightly toasted)

manzanilla olives

walnuts

heavy cream

milk (more or less to taste)

confectioners' sugar (or more to taste)

white pepper

Dry Sherry (or more to taste)

pomegranate seeds

parsley (optional)

Rinse and char chiles. To char, you can either place them on a baking sheet or pan under the broiler, directly on the grill, hot comal or directly on an open fire flame. In any case, turn every 2 to 3 minutes until they are charred and blistered but not burnt. Place them, while very hot, in a plastic bag. Close bag tightly and cover with a kitchen towel. Let them sweat for 10 to 20 minutes.

Take them out one by one, and peel off the skin in the sink. As you do so, lightly rinse the chile with water. With a knife, make a slit down one side to take out and discard the seeds and membrane. Treat the flesh carefully so it will not tear and keep the stem on. Place them in a container and cover with the water previously simmered with the piloncillo or sugar until well diluted, anywhere from 2 to 24 hours. If it is more than 2 hours, place them in the refrigerator, covered once they have cooled down. Drain and either use or store in the refrigerator. You can prepare them 4 to 5 days ahead up to this point.

To prepare the chiles:

Place the meat already cut into 3 to 4&quot; chunks on the bottom of a cooking pot along with the garlic cloves, 1/4 white onion, carrot, bay leaves, thyme, peppercorns and a teaspoon of salt. Cover with water and place over medium high heat. Simmer for 20 to 25 minutes, until meat is cooked through. Turn off the heat and let the meat and broth cool down. remove the meat with a slotted spoon and chop it finely, reserve. Strain the broth into a container, reserve.

Heat the olive oil in a large deep saute pan over medium high heat. Add the garlic clove and saute for a minute or until it starts becoming fragrant, but don't let it brown. Add the onion and saute for a couple more minutes, until it becomes translucent and soft and starts gaining some color. Pour in the tomato puree and let it season, stirring often, for about 5 to 7 minutes, until it has deepened its color, thickened its consistency and lost its raw flavor.

Incorporate the chopped meat, 2 cups of cooking broth, a teaspoon of salt, mix it all together and let it cook 3 to 4  minutes. Add the chopped acitron, mix with the meat and let it cook for 4 to 5 minutes. Incorporate the chopped plantain, pear, apple, and peach and gently mix it all together, let it cook for a couple minutes. Sprinkle the cumin and ground cloves, making sure you mix those spices well. Place a cinnamon stick in the middle of the pan, cover  with a lid, lower the heat to medium and let it cook for about 8 to 10 minutes.

Uncover, add the raisins, almonds, pine nuts, green olives, mix well and taste for salt. Add more if need be. Turn off the heat. You can make the filling up to 2 days in advance, cool, cover and refrigerate.

To prepare the filling:

Place all ingredients except the Sherry in the blender and puree until smooth. You can make the sauce a couple days in advance, but bring it to out room temperature before using. Mix the Sherry into the sauce up to 2 hours before serving. Add more to taste, but it shouldn&#x27;t have a strong alcohol flavor. If it thickened while in the refrigerator, lighten it up with some milk.

Finally!!!! To assemble Chiles en Nogada: Place the chiles in a serving platter. Stuff each one with about 1/2 cup filling. Close as best you can. Generously spoon walnut or pecan sauce on top to cover chiles entirely and sprinkle with pomegranate seeds and chopped parsley on top.

NOTE: Some cooks batter and fry the chiles before adding the sauce. But that version is much heavier and has become less and less popular over time.

To prepare the sauce:

Story goes, that for centuries, a woman could find a mate in many Mexican regions if she was able to make a good and considerable amount of foam when making hot chocolate. Otherwise, suitors would not turn their heads to her direction regardless of any other virtue. What’s more, it was the mother of the groom to be, who judged how good the foam was.

Mexican Hot Chocolate

milk and/or water

Mexican style chocolate (such as Abuelita, Ibarra, Mayordomo)

chocolate

true cinnamon stick (of about 2 inches)

almond meal (or finely ground almonds)

sugar (more or less to taste)

In a saucepan add the milk or water with the Mexican chocolate or the substituting ingredients.  Set over medium heat until the chocolate has completely dissolved and the liquid is simmering. 

Remove the pan from heat, and if you so are inclined, beat with a whisk or molinillo, until the hot chocolate has a thick layer of foam on top. Serve while very hot. 

Chickpea Poundcake recipe from Pati’s Mexican Table Season 8, Episode 12 “Home Cooking Sinaloa Style”

Chickpea Poundcake

(2 sticks) unsalted butter

canela cinnamon

eggs

chickpeas

all-purpose flour (plus more to flour cake pan)

baking powder

heavy whipping cream

confectioners’ sugar (divided)

unsalted butter

bananas

Set a rack in the middle of the oven and preheat to 350°Line a 9-inch round cake pan with parchment paper, then grease the bottom and sides with butter and sprinkle with flour, shaking off any excess flour.

In the bowl of a mixer set with the paddle attachment, beat the butter on medium speed until soft and creamy, a couple minutes. Incorporate the sugar and cinnamon and continue beating until well mixed and fluffy, a few minutes more. Add the egg yolks and pureed chickpeas and continue beating.

In a small bowl, combine the flour, baking powder, and salt. Add into the mixer and continue beating until well incorporated and you have a homogenous batter.

In another bowl, whisk the egg whites until they hold stiff peaks, or do it in the mixer in a clean bowl using the whisk attachment. Fold the egg whites into the chickpea batter gently, until completely incorporated.

Pour into the prepared cake pan and bake for 30 to 35 minutes, until a toothpick inserted into the middle comes out moist but not wet. Cool for at least 10 minutes before removing from the pan. Invert from the cake pan onto a plate, then invert from the plate onto a platter so the cake is right side up.

To make the poundcake:

Whip the heavy whipping cream along with the 3 tablespoons confectioners’ sugar until it holds stiff peaks.

In a small bowl, combine the 2 remaining tablespoons confectioners’ sugar with the cinnamon.

Melt the butter in a large nonstick skillet over medium-high heat. Add the banana slices and cook on one side until caramelized and brown, about 2 minutes. Flip and brown on the other side. Keep warm until ready to serve.

Serve a slice of cake with the browned bananas and a dollop of the whipped cream. Shake the cinnamon and confectioners’ sugar mixture on top using a small sieve or fine-mesh strainer to sprinkle evenly.

*Note: When rinsing the chickpeas, remove as much of the outer skin as possible, as this creates a smoother puree.

To make the banana and whipped cream topping:

An easy to make, silky textured and exquisite tasting mole sauce, that can bathe anything you can think of. From chicken to meat, fish, seafood and veggies; it all goes beautifully swaddled in it. I like it mostly with chicken or turkey, which is how I am most used to eating thick and rich Mole sauces….So that you can try it too, here it goes.

Pumpkin and Ancho Chile Mole

garlic (charred

ancho chiles (stemmed,

true

whole allspice berries (or 1/8 teaspoon ground)

vegetable oil

pumpkin puree (about 1 3/4 cup)

chicken broth

brown sugar (or more to taste)

pumpkin seeds (lightly toasted)

Place the onion and garlic in a baking sheet under the broiler. Char for 9 to 10 minutes, flipping once in between. Once they are soft and charred, remove from the heat. When the garlic is cool, peel.

In an already hot skillet or comal set over medium-low heat, toast the ancho chiles for about 15 to 20 seconds per side, until they brown and crisp without burning. Place toasted ancho chiles in a bowl covered with boiling water. Soak for 10 to 15 minutes until they are plumped up and rehydrated.

In the same skillet or comal, toast the cloves and all spice until aromatic, about a minute. Remove from the heat. Toast the almonds and cinnamon, stirring often, until lightly browned, 4 to 5 minutes.

Place the onion, garlic, chiles, 1/2 cup of chile soaking liquid, almonds, cloves, cinnamon and allspice in the blender and puree until smooth.

In a soup pot or casserole, heat the oil and pour the pureed mixture over medium heat. Add the salt and sugar. Cook for about 5 minutes, stirring frequently to help prevent the sauce from sticking to the bottom of the pan. The color will darken considerably.

Add the pumpkin puree and chicken broth to the sauce. Stir well until the pumpkin puree has dissolved, it will have a silky consistency. Continue to cook for about 12 minutes, stirring occasionally.

Use the mole sauce to pour over grilled, broiled or boiled chicken, meat or fish. Sprinkle with toasted pumpkin seeds for some added flavor and crunch.

Homemade Horchata recipe from Pati’s Mexican Table Season 8, Episode 6 “El Fuerte, Magic Town”

Homemade Horchata

white rice

canela (ceylon

Place the rice and cinnamon in a heatproof bowl and cover with the hot water. Let sit anywhere from 2 to 8 hours.

When ready to puree the mixture, add the milk and sugar to the rice mixture and stir well. Place in a blender, in batches, and completely puree. Strain into a pitcher as you move along. Serve over ice filled glasses and/or store in the refrigerator.

Top 9 ceylon recipes from across the web

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Yucatán-Style French Toast

Chicken Ceylon (made from scratch)

Mole Poblano

Chiles en Nogada

Mexican Hot Chocolate

Chickpea Poundcake

Pumpkin and Ancho Chile Mole

Homemade Horchata

Chickpea Poundcake

Top 9 ceylon recipes from across the web

The most viewed ceylon recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Yucatán-Style French Toast

Chicken Ceylon (made from scratch)

Mole Poblano

Chiles en Nogada

Mexican Hot Chocolate

Chickpea Poundcake

Pumpkin and Ancho Chile Mole

Homemade Horchata

Chickpea Poundcake

The most viewed ceylon recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine