These recipe will be in featured in Ann Hazard’s
newest book, Cooking With Baja Magic Dos. It will be available in Fall
2005 throughout Baja and California. The new cookbook will have over 60
new recipes with corresponding stories and all new art. Whether or not you
have Ann’s original cookbook, you will want a copy of Baja Magic Dos! For
more information on Ann and her Baja books, visit
www.bajamagic.com.
Thank you to
Author Ann Hazard from BajaMagic.com for this contribution.
 THE AGAVE SUNSET (new!) When people ask me, “What is an
Agave Sunset?” I tell them two things. First, it’s the precursor to a
Tequila Sunrise. Second, it was so named because tequila is made from the
agave, and I took a photo of one at sunset, which graces the cover of my
third book, Agave Sunsets. I always thought there should be a drink by
that name, but could never think of one. Since I’m editor of La Buena Vida
en Buena Vista—Hotel Buena Vista’s monthly online newsletter and we have a
contest every month, we decided to allow our readers to submit their own
creations for this drink. Suzanna, a longtime hotel guest and good friend
of ours, came up with the winning recipe. Here it is. Makes one drink.
2 ounces Hornitos tequila
3/4 ounce Controy (or Triple Sec, Cointreau or other orange liqueur)
Juice of 1 Mexican lime (limón)
4 ounces fresh orange juice
2 ounces Jamaica (or cranberry juice if you can’t find or make Jamaica)
Maraschino cherry and orange slice for garnish Fill tall clear 12 ounce cocktail glass with ice. Pour in 1 1tequila,
Controy, and then squeeze the lime in. Fill to almost top of glass with
orange juice and stir well. Add Jamaica or cranberry juice, so that it
swirls down. Garnish with a slice of orange and a maraschino cherry. This
is more refreshing and not as sweet as the Tequila Sunrise, so go Agave
Sunset! And of course, serve this only at sunset! |
In a medium saucepan, cover limes with water and simmer, covered, until
slightly softened—about 20 minutes. Pour the contents of the saucepan into
a clay pot. Sprinkle with the baking soda, cover, and let stand overnight
at room temperature.
The next day, drain the limes. Cut a small slice from the top of each and
carefully hollow them out. Discard the pulp and return the limes to the
clay pot with enough hot water to cover. Cover with a dishtowel and a
tight-fitting lid. Let stand overnight again.
The next day, drain the water and replace it with fresh
hot water. Let stand, covered, as above. Repeat this process for 3 or 4
days, until the limes are no longer bitter.
Combine the sugar and water in a medium saucepan. Bring to a boil and add
the limes, simmering until the syrup is quite thick. This takes about 45
minutes to an hour. Let cool overnight.
To make the Cocada, combine the sugar and water in a saucepan and bring to
a boil. Stir in the coconut and cook, stirring constantly, until thick.
Let it cool completely.
To serve, remove the limes from the syrup and fill with Cocada.
 AGUA DE JAMAICA—HIBISCUS FLOWER WATER (new!)
The Mexican beverages known as Aguas Frescas are an inspiring complement
to Mexico's cuisine. They're wonderfully unique and refreshing, plus
they provide a perfect balance to the spiciness of the food.
Huge glass containers of Aguas Frescas can be found at street stands all
over Mexico, usually featuring whatever fruits are currently in season.
Super healthy and oh-so-simple to make, these drinks only require three
essential ingredients: fruit, water and sugar. How much easier can it get
than that?
Dried hibiscus flowers, known in Mexico as Jamaica (pronounced
hah-MIKE-ah) are used to make this refreshing, delicious drink. I make a
jug full at least twice a week. Actually there is a glass of it on my desk
now. A former iced tea junkie, I am now hooked on Jamaica! It’s a mild,
natural diuretic, so here in Mexico it is often used to combat high blood
pressure. Makes about a half-gallon.
|
|
 LIMÓNES
COCADAS—LIMES FILLED WITH COCONUT (new!)
Rumored to have been a favorite of famed artist, Frida
Khalo, these candies combine the tart with the sweet in a uniquely Mexican
way. They are easy to be make, even though they need to stand overnight
every night for about a week in order to lose their bitterness, and gain
the desired flavor … they are definitely worth the wait.
Limes (Limónes)
16 Mexican limes (limónes) or Key Limes if unavailable
1 tbsp baking soda
3 cups granulated sugar
3 cups water
Coconut Filling (Cocada)
1 cup granulated sugar
1 cup water
1½ cups unsweetened shredded coconut
|
1 cup dried Jamaica flowers
4 cups water
1/3 cups sugar (sugar substitute can be used) or to taste
4 cups ice
Rinse and drain the hibiscus flowers in a colander. In large saucepan,
bring four quarts of water to a boil. Add hibiscus flowers and sugar.
Reduce heat and simmer, covered, for approximately 15 minutes. Mixture
will be dark red in color.
Remove from heat. Strain thoroughly, discarding all remaining flower
petals. Pour into an ice-filled pitcher and stir. Chill thoroughly before
serving in tall, ice-filled glasses.
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