Posts tagged Garnish
Pomegranate champagne cocktail: Coctel de champaña y granada
Jan 21st
When we lived in Oaxaca, we had neighbors with a pomegranate tree that seemed to bear fruit much longer than in other places. In Puebla, the pomegranate season is late summer, after which pomegranates disappear until December, when California imports are sold in the supermarkets, as they are north of the border. Bottled pomegranate juice is now available in most major Mexican supermarkets.
Ingredients
2 750-mililiter bottles of champagne, chilled1 cup pomegranate juice, chilled¼ cup Triple Sec
Pour all ingredients into a pitcher. Serve in champagne flutes, garnish with pomegranate seeds if available. Makes 10 servings.
Link to source article
Mexican Christmas menu ideas: Posadas, Noche Buena, Navidad
Trout in macadamia sauce: Trucha en macadamia
Dec 10th
The taste of fresh trout is a good foil for the richness of this sauce. The recipe, which uses macadamias as both a sauce ingredient and a garnish, is adapted from the University of Michoacan’s regional recipe collection.
Ingredients
4 thick strips of bacon (about ¼ pound) chopped½ cup coarsely chopped macadamia nuts2 tablespoon butter2 tablespoon olive oil4 skinless trout filets, seasoned with salt and pepper2 cloves garlic, finely chopped2 green onions, white and light green parts only, chopped¾ cup dry white wine½ cup finely ground macadamia nuts½ cup heavy cream or Mexican crema (do not substitute sour cream)1 tablespoon chopped parsley
Place the chopped bacon in a sauté pan and cook until it begins to crisp. Add the chopped macadamias and continue cooking until the bacon is crisp and the chopped nuts golden brown. Remove the bacon and nuts from the pan, drain well on paper towels and set aside.
Wipe out the pan, add half of the butter and half of the olive oil. Sauté the trout filets until golden brown on both sides and cooked through. Remove to a platter and keep warm.
Add the remaining butter and olive oil to the pan. Saute the garlic and onion until soft. Add the wine and cook until slightly reduced. Add the ground nuts, cream and parsley, and simmer for 2 minutes.
Place the fish on plates, spoon the sauce over the fish and garnish with the bacon and chopped nuts. Makes 4 servings.
