raisins

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.

Mexican-Style Pot Roast With Raisins And Almonds

rump roast, tied

Salt and pepper

peanut oil

garlic,

Mexican beer

beef broth

ancho chilies, stems and seeds removed, chopped

cinnamon

oregano,

bay leaves

golden raisins

(or more to taste) chipotle chilies

cilantro

Preheat the oven to 300 degrees and season the meat with salt and pepper. In a large, heavy pot or Dutch oven with a tight lid, heat the oil over high heat and brown the meat on all sides.

Add the garlic, beer, broth, chilies, cinnamon sticks, oregano and bay leaves to the pot and bring to a boil. Cover the pot and transfer to the oven. Cook for 1 hour. Add the raisins and almonds and cook for another hour, or until the meat is very tender.

Transfer the meat to a serving platter. Remove and discard the cinnamon sticks and bay leaves. Transfer the sauce to a blender and puree until smooth. (You may need to do this in two batches.)

Return the sauce to the pot, season with chipotle and salt to taste and reheat if necessary. Pour sauce over meat and garnish with cilantro and toasted almonds. Serve immediately.

Cute and tasty appetizers that come together quickly and are perfect for Halloween and Kids!

Peanut Butter Apple-Lanterns

apples

(35 g) raisins

(64 g) melted smooth peanut butter*

maple syrup

Cut the top 1/4 off of each apple...

Cut the top 1/4 off of each apple in a zig-zag line (like you would a pumpkin). Take a melon baller and scoop out the inside, leaving 1/4″ inch-thick wall in the apple; make sure there are no holes in the bottom.

Preheat the oven to 350F. Use a knife...

Preheat the oven to 350F. Use a knife to cut very shallow lines into the skin of the apple for eyes and a smile. Only cut out the skin, not all of the way through.

Place each apple on a baking sheet. Stir...

Place each apple on a baking sheet. Stir the raisins, melted peanut butter, maple syrup, and ground cinnamon together, then divide the mixture between all of the apples.

Place the apple tops back on the apple-lanterns...

Place the apple tops back on the apple-lanterns then bake them for 13-15 minutes or until they have shrunken slightly and are fork tender. Or bake 4 regular-sized apples for 20 minutes. Wait 10 minutes before serving, and serve warm.

Fresh Cranberry Chutney

cranberries

raisins cranberries

white sugar

brown sugar

ginger root

onion

Granny Smith apple, peeled and cored

celery

In a medium saucepan, combine the cranberries, raisins,...

In a medium saucepan, combine the cranberries, raisins, white sugar, brown sugar, cinnamon, ginger, cloves and water. Bring to a boil over medium-high heat, then reduce the heat and simmer over low heat until the berries start to pop, about 5-7 minutes.

Add the onion, apple, and celery; continue to...

Add the onion, apple, and celery; continue to cook, stirring occasionally until the mixture begins to thicken, 5-10 more minutes. Transfer to a container and cool slightly. Refrigerate overnight to allow flavors to meld.

A homemade Christmas pudding is easy to make, then it just needs time in the steamer to turn it into a glorious, rich, fruity dessert. A festive classic

Classic Christmas pudding

blanched almonds

box candied peel(in large pieces)

nutmeg(you'll use three quarters of it)

1kg raisins

plain flour

soft fresh white breadcrumbs

light muscovado sugar,crumbled if it looks lumpy

eggs

brandy

packet butter,taken straight

unsalted butter,softened

orange

tbsp icing sugar

stem ginger,finely chopped

Get everything for the pudding prepared. Chop the almonds coarsely. Peel, core and chop the cooking apples. Sharpen your knife and chop the candied peel. (You can chop the almonds and apples in a food processor, but the peel must be done by hand.) Grate three quarters of the nutmeg (sounds a lot but it's correct).

Mix the almonds, apples, candied peel, nutmeg, raisins, flour, breadcrumbs, light muscovado sugar, eggs and 2 tbsp brandy or cognac in a large bowl.

Holding the butter in its wrapper, grate a quarter of it into the bowl, then stir everything together. Repeat until all the butter is grated, then stir for 3-4 mins – the mixture is ready when it subsides slightly after each stir. Ask the family to stir too, and get everyone to make a wish.

Generously butter two 1.2 litre bowls and put a circle of baking parchment in the bottom of each. Pack in the pudding mixture. Cover with a double layer of baking parchment, pleating it to allow for expansion, then tie with string (keep the paper in place with a rubber band while tying). Trim off any excess paper.

Now stand each bowl on a large sheet of foil and bring the edges up over the top, then put another sheet of foil over the top and bring it down underneath to make a double package (this makes the puddings watertight). Tie with more string, and make a handle for easy lifting in and out of the pan. Watch our <a href="http://www.bbcgoodfood.com/videos/techniques/how-wrap-and-tie-steamed-pudding">video</a> to see how to tie up a pudding correctly.

Boil or oven steam the puddings for 8 hrs, topping up with water as necessary. Remove from the pans and leave to cool overnight. When cold, discard the messy wrappings and re-wrap in new baking parchment, foil and string. Store in a cool, dry place until Christmas.

To make the brandy butter, cream the butter with the orange zest and icing sugar. Gradually beat in the brandy or cognac and chopped stem ginger. Put in a small bowl, fork the top attractively and put in the fridge to set. The butter will keep for a week in the fridge, or it can be frozen for up to six weeks.

On Christmas Day, boil or oven steam for 1 hr. Unwrap and turn out. To flame, warm 3-4 tbsp brandy in a small pan, pour it over the pudding and set light to it.

The macerated fruit mixture is the star ingredient to any Caribbean black cake recipe. Prepare this recipe to up to a year in advance of when you plan to make black cake, so that you'll always be sure to have some on hand.

Rum-Soaked Dried Fruit Mixture (for Caribbean Black Cake)

450 g (1 lb) seedless raisins

225 g (1/2 lb) mixed glacé fruit

225 g (1/2 lb) currents

110 g (1/4 lb) glacé cherries

110 g (1/4 lb) prunes

250 ml (1 cup) fortified

250 ml (1 cup) rum, (plus extra)

In a large, glass airtight container (like a mason jar), add in all the dried fruits.

Pour in the wine and the rum until the fruits are just covered.

Store in a cool, dark place, checking every week or so to make sure that the fruits are still immersed in the alcohol. Top up as needed.

Best if prepared at least a week in advance of making traditional Caribbean black cake, but can be stored for about a year (the longer the better).

Advance Preparation Method:

In a medium saucepan, combine the raisins, mixed peel, currents, cherries, prunes and wine over medium-high heat. When mixture just begins to boil, reduce heat and let simmer for about 30 minutes, stirring occasionally. Remove from heat.

Stir in the rum and let the mixture cool to room temperature.

Cover and set aside until ready to blend for black cake.

Quick Preparation Method:

Morning Glory Muffins made with wholesome ingredients, are low in sugar and high in fiber. Nutty and hearty moist muffins with crispy edges for healthy breakfast or a snack.

Morning Glory Muffins

almond milk (unsweetened)

applesauce (unsweetened)

avocado oil

tsp pure vanilla extract

tsp baking powder (aluminum free)

tsp baking soda

tsp salt

whole wheat flour

raisins (unsweetened)

cranberries (sweetened)

coconut flakes (unsweetened)

walnuts (roughly crumbled)

Cooking spray (I use Misto)

Preheat oven to 350 degrees F and spray non-stick 12 muffin tin with cooking spray. Set aside.

In a medium bowl, combine oat bran and milk and stir. Set aside and let soak.

In the meanwhile, in a large mixing bowl add egg and whisk for 15 seconds. Add applesauce, maple syrup, avocado oil, vanilla extract, cinnamon, baking powder, baking soda and salt; whisk well to combine.

Add soaked oat bran and whole wheat flour; gently mix until combined. Do not over mix. Stir in raisins, cranberries, coconut flakes and nuts.

Distribute batter evenly between 12 openings of a tin (I used regular ice cream scoop) and bake for 22 minutes or until a toothpick inserted in the centre comes out clean. Let muffins cool for a few minutes and transfer to a cooling rack to cool off completely.

The Best Broccoli Salad

fresh broccoli, chopped into small bite-sized pieces

golden raisins (optional)

sunflower seeds

shallot

cheddar cheese

bacon,

mayonnaise

balsamic vinegar

In a small bowl, whisk together all of...

In a small bowl, whisk together all of the dressing ingredients. Set aside.

In a large bowl, toss the salad ingredients...

In a large bowl, toss the salad ingredients together. Pour the dressing over the broccoli mixture and toss to coat all the ingredients with the sauce. Chill in the refrigerator for at least 2 hours before serving. Right before serving, give the salad another good toss to recombine any dressing that may have settled at the bottom.

https://mediavine-res.cloudinary.com/video/upload/k5zg07yicsk4sq29bdmr.mp4

This Vegan Skillet Sweet Potato Casserole is the perfect way to enjoy the Holidays while remaining dairy-free, gluten-free, and naturally sweetened. Such a healthy alternative to a classic dish.

Vegan Skillet Sweet Potato Casserole

lbs. sweet potato, cooked ((That's about 3 medium ones!; See Notes!))

maple syrup ((See Notes!))

tsp vanilla extract

vegan marshmallows ((I use Dandies Originals))

Tbsp cinnamon

nutmeg

tsp sea salt

pecans, chopped + roasted ((See Notes!))

Tbsps vegan butter, melted ((See Notes!))

tbsps pure maple syrup ((See Notes!))

tsp cinnamon

sea salt

Preheat your oven to 375 degrees Fahrenheit and grease a medium cast iron skillet with vegan butter or coconut oil.

Begin by adding the cooked sweet potatoes (the insides only!) to a Medium bowl along with the maple syrup, vanilla, raisins, cinnamon, nutmeg, ground cloves, sea salt and marshmallows. Gently toss everything together until well combined.

Transfer the mixture a skillet and then make the pecan topping.

Mix all ingredients in a small bowl until well combined.

Top sweet potato mixture in the skillet with pecan topping until fully covered and bake in the oven (covered with foil) for 10-15 minutes.

Then remove foil covering and bake uncovered for another 10 minutes or so, until marshmallows have melted and pecans are brown and caramelized.

Once done, remove from oven and let cool for 2-3 minutes before serving.

Enjoy it as a side along with your other Thanksgiving dishes.

Bon Appetit!

For Pecan Topping:

Mince pies with homemade mincemeat and pastry.  Add a grating of orange zest to your pastry for a unique flavour. 

Homemade Mince Pies

grams/5½oz raisins

currants

75 grams/2½oz chopped mixed peel

150 grams/5½oz cold butter, grated

grams/4½oz dark brown soft sugar or muscovado sugar

vanilla pod, seeds scraped

tsp ground mixed spice

Bramley apple, peeled, grated, core discarded

orange, juice and zest

lemon, juice and zest

350 grams/12 ounces plain flour,

grams/5½oz unsalted butter, softened,

grams/1¾oz icing sugar, sifted

orange, zest only

eggs,

grams/1¾oz demerara sugar

Homemade mince pies

Mince pies

Paul Hollywood prefers melt-in-the-mouth pastry for his fruity mince pies, so this recipe is nice and short

Mince Pies

mincemeat(about 600 grams)

satsumas,segmented

apple,finely chopped

lemon

little icing sugar,for dusting

caster sugar,plus extra for sprinkling

egg,plus egg

Place 375g plain flour and 260g softened unsalted butter in a <a href="https://www.bbcgoodfood.com/content/top-five-mixing-bowls">bowl</a> and rub together to a crumb consistency.

Add 125g caster sugar and 1 large beaten egg, and <a href="https://www.bbcgoodfood.com/content/top-five-food-mixers">mix</a> together.

Tip out onto a lightly floured surface and fold until the pastry comes together, be careful not to over mix.

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