Eileen's La Manzanilla

December 15-30 menu featured Party Hors d’oeuvres!

• Smoked Fish and Cheese Rounds
• Sun-Dried Tomato and Walnut Potatoes
• Sweet and Spicy Spring Rolls with Dipping Sauce
• Inside-Out Strawberries

• 
• 
• 
• 
• 
• 
• 

Perfect of the holiday season.  Easy and tasty party snacks to serve or take to the many holiday potlucks that happen during this busy time of the year.

I did a private class for a family that was visiting for two weeks grandma, granddaughter, aunt, uncle and mom and dad all pitched in and had a great time cooking…and eating together.

I love fresh beet greens, cooked or raw in salads, but since it isn’t always easy to find beets with fresh tops, spinach or chard will be fine.  7 cloves sounds like a lot of garlic, but it mellows out nicely, so don’t think it’s a misprint.  It’s a pretty salad, as well as healthy and delicious.

 

Beet and Orange Salad

 Ingredients:

 

1 pound beet greens, spinach or Swiss chard, well rinsed

2 cloves garlic, finely chopped

1 Tbs. fresh lime juice

2 Tbs. olive oil

salt and pepper to taste

 

1/2 cup fruit or red wine vinegar

1/4 cup olive oil

7 cloves garlic, finely chopped

1/2 tsp. aniseed

1/2 tsp. ground black pepper

2 Tbs. lime juice

3 cups beets, cooked, peeled and cut into 1/2-inch cubes

2 oranges, peeled and cut into wedges

1 Tbs. sliced green onion

1 Tbs. parsley, chopped

 

Procedure:

 

1.  If the greens are large, roughly cut or tear the.  Steam for 5 or 10 minutes and drain, squeezing out excess water, then fluff them up and put in a medium bowl.  Mix the garlic, lime juice, oil, s and p and pour over the green and toss well.

2.  Meanwhile, combine the vinegar, oil. garlic, aniseed, pepper and lime juice in a small bowl.  Add the beets and allow to marinate for at least 30 minutes.

3.  At serving time, lay the greens on a platter and spoon the beet cubes on top and then top with the orange wedges, green onion and parsley.

This is an easy mole, in that there are not that many ingredients, but it still results in a wonderful complex flavor. It will last for a couple of weeks tightly covered and stored in the fridge.  Great on chicken, meats and enchiladas.

Almond Mole

Ingredients:

1 cup /5 oz.) whole unblanched almonds

4 medium-hot whole dried red chiles (ancho, guajillo or Anaheim)

2 hard-boiled large egg yolks

1 tsp. aniseed

1 tsp. cinnamon

1 tsp. salt and pepper to taste

1 tsp. sugar

2 to 3 cups chicken stock

1/4 cup lard, butter or vegetable oil

2 Tbs. cider vinegar

 

Procedure:

 

1.  Toast the almonds in the oven or in a dry skillet on top of the stove until they smell really good.  Don’t let them burn.

2.  Wash the dried chiles under cold running water.  Remove the tops, seeds and veins.  Heat a griddle over high heat until a drop of water  sizzles.  Place the chiles on the griddle and let them dry for about 30 seconds.  Don’t scorch them!  Cover with boiling water and let soak until softened, about 10 minutes.  Drain.

3.  Place the chiles in a blender with the toasted almonds, egg yolks, aniseed, cinnamon, salt, pepper, sugar and 2 cups of chicken stock.  Process until thoroughly pureed, adding up to 1 more cup of stock to facilitate the blending.  It should be a bit thicker than cream.

4.  Heat the lard, oil or butter in a heavy sauté pan or saucepan.  Add the mole mixture and vinegar.  Bring to a simmer and cook over low heat for about 15 minutes, stirring frequently so it doesn’t stick or burn.  It will thicken slightly, so you may add a little more stock to thin if you like.