My Sweet Mexico: Recipes for Authentic Pastries, Breads, Candies, Beverages, and Frozen Treats
Format: PDF / Kindle (mobi) / ePub
After years spent traveling and sampling sweets throughout her native Mexico, celebrated pastry chef Fany Gerson shares the secrets behind her beloved homeland’s signature desserts in this highly personal and authoritative cookbook. Skillfully weaving together the rich histories that inform the country’s diverse culinary traditions, My Sweet Mexico is a delicious journey into the soul of the cuisine.
From yeasted breads that scent the air with cinnamon, anise, sugar, fruit, and honey, to pushcarts that brighten plazas with paletas and ice creams made from watermelon, mango, and avocado, Mexican confections are like no other.
Stalwarts like Churros, Amaranth Alegrías, and Garibaldis—a type of buttery muffin with apricot jam and sprinkles—as well as Passion Fruit–Mezcal Trifle and Cheesecake with Tamarind Sauce demonstrate the layering of flavors unique to the world of dulces. In her typical warm and enthusiastic style, Gerson explains the significance of indigenous ingredients such as sweet maguey plants, mesquite, honeys, fruits, and cacao, and the happy results that occur when combined with Spanish troves of cinnamon, wheat, fresh cow’s milk, nuts, and sugar cane.
In chapters devoted to breads and pastries, candies and confections, frozen treats, beverages, and contemporary desserts, Fany places cherished recipes in context and stays true to the roots that shaped each treat, while ensuring they’ll yield successful results in your kitchen. With its blend of beloved standards from across Mexico and inventive, flavor-forward new twists, My Sweet Mexico is the only guide you need to explore the delightful universe of Mexican treats.
your hand or a rolling pin between two pieces of plastic). Look for 6-inch ones that are metal or wood. Look at them at eye level to make sure there’s an even space all around. WHISK There are so many different kinds. The ones shaped like a balloon are good to incorporate a lot of air when whipping egg whites or cream, and most others are good for incorporating ingredients without adding much air. If you’re only going to get one whisk, though, I suggest a 10- to 12-inch stainless steel sauce
African influence. This era of mestizaje blended religion, knowledge, and tradition and led to a newfound vibrancy in the culinary arts. The first convent of New Spain was founded in 1530 and named the Real Convento de la Concepción. Many others would soon follow. Even though they may have had vegetable gardens or stables, convents in general needed additional income. Many received it through teaching young girls from wealthy families, training them in catechism and teaching them how to set a
give it a try because it is quite easy and absolutely delicious! MAKES ABOUT 3½ DOZEN Dough 2½ tablespoons active dry yeast 1¼ cups whole milk, at room temperature 4 to 4½ cups bread flour ¾ cup sugar ½ vanilla bean, split lengthwise, or 1 teaspoon lime zest (depending on personal preference) 1 teaspoon salt 2 eggs 5 egg yolks ½ cup unsalted butter, at room temperature Strawberry Jam 2 pounds strawberries, hulled 2 cups sugar 1 tablespoon fresh lemon or lime juice
the pan slightly and carefully, then sprinkle all over with the toasted coconut. If desired, dust with confectioner’s sugar in 1-inch diagonal lines (make a quick stencil out of cardboard or plastic). Refrigerate for 30 to 45 minutes before slicing and serving. Calabaza en Tacha (Candied Pumpkin) Calabaza en Tacha | Candied Pumpkin Although pumpkin is not technically a fruit, it is eaten in this sweet preparation, as many fruits are. There are many foods specially made for Día de los
used to wrap savory dishes that are baked or steamed, releasing the leaf’s wonderful herbal sweetness. Nowadays, most mixiotes actually use parchment paper or banana leaves, alluding to the way the dish is prepared rather than the original definition. In this version, the pears are cooked slowly in a sweet piloncillo syrup inside these little pouches, and are then served warm over a slightly salty cheese filling. When the pouch is cut open, it releases the amazing syrup fragrance that balances