Eat It ( Archived) (598)

Nothing yet. Tea for now

Lambs-fry, side bacon, mushrooms, fresh onion, fresh garlic clove, tomato concentrate...
all mixed together and sauted then thickened with fresh cream.

Served with roast sweet potato, potato, carrots, pumpkin and steamed French cut beans.

Yum, love blueberries and thanks for the reminder I need to make some

So, I'm picking at bacon I made last night. Bacon

And a smoke I bet

I had 2 glasses of "ponche" (hot beverages made with lots of fruits)

Ponche Navideño

8 quarts water
1 lb tejocotes (Crataegus mexicana)
3 whole oranges
8 guavas
2 lbs sugar cane ( I do not like them)
1 lb pitted prunes
3 pears
1 C. raisins
6 oz walnuts, coarsely chopped (i do not use them)
3 sticks cinnamon
1/2 C. whole cloves (not cloves either)
2 1/2 lb. piloncillo (less)
3 C. brandy or rum (optional) (no)

In a medium saucepan, bring one quart of water to a boil. Add the tejocotes, lower the heat and simmer for 6-8 minutes until softened. Remove the fruit, peel and cut off the hard ends.

Prepare the fruits: Peel the sugar cane and slice it into medallions. Remove the stems and cores from the pears and cut into large chunks. Cut the guavas and prunes in half. Stud the oranges with the whole cloves. Cut the cone of piloncillo into large chunks.

In a very large pot (like your grandma used to use for canning), bring the remaining water to a boil. Add all the fruits and nuts to the pot and bring it back to a boil. Lower heat and simmer for one-half hour, stirring gently now and then. Add the piloncillo and cinnamon. Simmer for another half hour.

Remove from heat. Ladel into cups, making sure each cup gets some chunks of fruit and nuts. Add rum or brandy to each cup as desired.

Serve hot. Will make at least 30 servings.

Substitutions: If you can't find piloncillo use dark brown sugar.