From the 3rd Edition Western Mexican Cookbook CDROM
Order online, or pick up your copy at the restaurant for just $14.99)
WHITE WINE RING COOKIES
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From the 3rd Edition Western Mexican Cookbook CDROM
Order online, or pick up your copy at the restaurant
for just $14.99)
WHITE WINE RING COOKIES
½ cup oil
1 teaspoon anise seed
½ cup white table wine
2 cups sifted all purpose flour
¼ cup sugar
½ teaspoon salt
½ teaspoon cinnamon
¼ cup sugar
peel from ½ lemon or orange
Place oil and peel in a sauce pan over moderate heat. Heat until peel turns golden brown. Remove from heat and remove peel. Add anise seed. Cool to room temperature. Add wine, sugar, flour, salt and cinnamon. Beat until mixture forms a small ball, leaving sides of pan clean. Using a tablespoon of dough, roll between floured palms into a rope 6 inches long. With rolled dough, form rings on un-greased baking sheet, pinch ends together to seal. Bake for 20 minutes in a 375 degree oven. Roll hot cookies in a mixture of sugar and cinnamon. Cool thoroughly before storing. Makes about 2 dozen.
Back by popular demand, the Western Mexican Cookbook
is now available in printed copy, or on CDROM.
Compiled by Alfonso C. Pain and Ralph R Pesqueira, this delightful collection of
Sonora style recipes will brighten up any meal. Designed with the end user in
mind, the CDROM includes helpful cooking hints and "A few
words used in Mexican cooking". This new 3rd edition is a compilation of the
1st and 2nd editions of Western Mexican Cookbook. Printed on letter size white
paper then stapled in the middle, the printed copy gives you in hand access to
these Sonora Style recipes. To order this limited 3rd edition
cookbook, please fill out the order form, and mail it to 3695 India Street, San Diego, CA 92103. The
price, format and mailing address are on the order form for your convenience.
Please allow 10 business days for processing.
CDROM NOW AVAILABLE AT THE ORDERING COUNTER IN THE RESTAURANT!
You will need Adobe Reader to view and print the
order form
Before preparing recipes from this book, please read the following hints.
Hint No 1 – All Mexican cooking, for best results is done over a slow fire, except frying, naturally, in Mexico over a wood fire in the smaller and more old fashioned places. A gas or electric stove is too hot and fast for Mexican cooking. To slow down this modern heat, use one or two asbestos mats under a pot, and put the flame down, but be careful not to have the flame too low for simmering.
Hint No 2 – All peppers, except sweat peppers, are more or less hot. The seeds and white threads inside should be taken out carefully. If you like very hot dishes, leave in the seeds and the threads.
Hint No 3 – To loosen skins of tomatoes and peppers, toast them dry on a frying pan on the fire, or in the oven, then remove from the heat and place in a tightly closed paper bag for fifteen minutes. The thin peel comes off easy when taken out of the bag. To peel one tomato only, put it on a fork by the stem and turn it around over the gas burner, which will loosen the skin; or dip in boiling water.
Hint No 4 – To make Chili less hot, diminish any stated quantity and mix with tomato sauce to make the quantity named in the recipe. For example, where one cup of chili sauce is given, take half cup and add one-half cup of tomato sauce. Canned tomato sauce is used.
Hint No 5 – Any standard make of canned chili sauce may be used in recipes where it is called for. Mexican groceries carry various brands.
Hint No 6 – For those who do not like Garlic too strong, in order to make it milder, crush open the cloves and toast on the stove lid in a dry frying pan. This drives off the volatile essential oil which gives the strong flavor.
Hint No 7 – A tooth pick may be put through each clove of garlic, which makes it easier to find it and take it out, if necessary.
Hint No 8 – It is claimed that in peeling onions, an unlighted match held between the teeth will prevent unnecessary tears.
Hint No 9 – Where oil is mentioned It should be olive oil if possible. Otherwise, any good standard table, salad or cooking oil may be used.
Hint No 10 – “Masa” is the correct Spanish word for dough of any kind from almost any material; for instance, pie crust dough is “masa para pastels”. But, in Mexico recipes and cooking, “masa” means specifically and always to be understood to mean the ground corn dough used in making “Tamales” and “Tortillas”, unless otherwise state.
Hint No 11 – “Masa” corn husks, and all dry ingredients for making “tamales”, are to be found in the local Mexican “masa” and “Tortilla” factories.
Hint No 12 – To steam “Tamales” properly, if there are no suitable steam cooker available, set two layers of dry corn cobs in a pot of suitable size with water not to cover. Place the Tamales on top of the cobs, so they may steam, not boil.
Hint No 13 – Where grated cheese is an ingredient or garnish, this is always the ordinary American yellow cheese; or the same sort of Mexican cheese, if obtainable. It is never the grated Italian hard cheese, or its imitations.
Hint No 14 – One half cup of dry beans will swell in cooking to about one quart in quantity. To make cooking quicker, beans may be soaked in cold water over night.
Hint No 15 – On cooking Rice, All kinds of styles, basic recipe and procedure. Use only white rice in Mexican dishes, unless otherwise directed. Wash rice thoroughly in several waters, until the last washing water remains clear, it may need six or seven washings. Some package rice needs no washing; it is so stated on the package. For small families, bear in mind that one half cup of rice swells to make about one pint of cooked rice; more, if vegetables or other things have been added. Always use as much water or liquid as two cups of liquid to one cup of rice. The cooking water or other liquid must be quite salty, but not too much so. Boil the rice briskly until the water begins to be absorbed and the rice swells; then over a slow fire or low flame, until nearly dry, covered with a close fitting lid. Never stir drying rice; that makes it soggy. To make cooked rice dry, each grain standing separate and thoroughly cooked, take the lid of the pot for some ten or twenty minutes before serving. To know if the rice is thoroughly cooked, take a few grains off the undisturbed top of the rice, and crush between your fingers; if these grains are hard, cook a little longer until soft and gelatinous. To serve, flake out of the pot with a fork, to separate the rice grains; never use a spoon, as this makes the rice come out lumpy and doughy. Spanish rice with vegetables and meat is generally moist, not dry and flaky. If rice burns – it happens sometimes – plunge the pot into cold water, which seems to take away the burnt taste.
Hint No 16 –Any soft porous clean paper will due for draining fat from anything fried. Paper towels or paper napkins are excellent. Paper should always be crumpled and softened for this purpose.
"Western Mexican Cookbook" is protected under Unites States Copyright laws. The "Recipe of the week", is offered as a courtesy to the patrons of El Indio Mexican Restaurant and users of this website. Any sale, commercial use, or misrepresentation of the Western Mexican Cookbook is strictly prohibited.
