Ponche Navideño
Ingredients:
8 quarts water
1 lb tejocotes
3 whole oranges
8 guavas
2 lbs sugar cane
1 lb pitted prunes
3 pears
1 C. raisins
6 oz walnuts, coarsely chopped
3 sticks cinnamon
1/2 C. whole cloves
2 1/2 lb. piloncillo
3 C. brandy or rum (optional)
Directions:
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.
Rosca de Reyes
Ingredients:
1 (1/4-ounce) packet active dry yeast
1/4 cup warm water
1/4 cup dried figs, cut into strips, plus more for garnish
1/4 cup candied orange peel, cut into strips, plus more for garnish
1/4 cup candied lemon peel, cut into strips, plus more for garnish
1/4 cup chopped candied cherries, plus more whole for garnish
2 tablespoons light rum
1 /4 cup milk
1/4 cup sugar
1/4 cup (1/2 stick) unsalted butter
1 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon
1 teaspoon salt
3 1/2 to 4 cups all-purpose flour
3 large eggs, divided
Water
Directions:
In a small bowl, combine the yeast and warm water; stir to
blend. Let stand until the yeast comes alive and starts to foam, about 5 to 10
minutes.
Put all of the candied fruit in small bowl and drizzle the rum
on top. Let stand for 15 minutes to 1 hour to infuse the flavor.
In a small pot, warm the milk over medium heat. Add the sugar,
butter, vanilla, cinnamon, and salt.
In a large bowl, mix 3 1/2 cups flour, 2 eggs, yeast mixture,
milk mixture, and the rum soaked candied fruits, mixing very well until the
dough gathers into a ball. If the dough is too wet, Add additional flour, a
little at a time, if needed to form a soft dough. Turn the dough out onto a
lightly floured surface and knead until it's smooth and elastic, about 5
minutes. Put the ball of dough back into the bowl and cover with plastic wrap or
a kitchen towel and set aside in a warm spot to rise for 1 hour.
Remove the dough from the bowl and knead on a lightly floured
surface. Using your palms, roll the dough into a long rope. Shape the coil into
a ring, sealing the ends together. Insert a little doll or coin into the bread
from the bottom, if desired. Line a baking pan with aluminum foil and coat with
nonstick cooking spray. Carefully transfer the dough ring to the prepared baking
pan.
Preheat the oven to 350 degrees F.
Beat the remaining egg in a small bowl with 1 tablespoon of
water to make an egg wash, and brush the top of the bread. Decoratively garnish
the top of the bread with more candied fruit and bake for 35 to 40 minutes until
the cake is golden.
Cool on a wire rack before slicing.
Cook's Note: Let your guests know there is a little doll or coin
inserted inside.
FOR MORE RECIPES, CLICK LINK BELOW:
Coquito (Las Posadas eggnog)
Romeritos (Baked Shrimp)
Bacalao (Baked Cod Fish)
Buñuelos (Sweet Fritters)
Tamales (Beef and Masa wrapped in a corn husk)