Fresh Mexico_ 100 Simple Recipes for True Mexican Flavor - Marcela Valladolid [46]
Sift additional powdered sugar over the cookies, if desired, before serving.
MANGO POCKETS WITH CINNAMON CREAM
SERVES 4
20 wonton wrappers
1 large ripe but firm mango, peeled, pitted, and diced
1 large egg, lightly beaten
Vegetable oil, for frying
⅔ cup plus 2 tablespoons sugar
3 teaspoons ground cinnamon
½ cup heavy cream
This delectable fritter was a happy accident. My friend (and loyal assistant) Valeria suggested I prepare a mango ravioli for this book. She envisioned a dough made with mango puree, but I misunderstood and made a mango filling. This miscommunication, coupled with my obsession with the very versatile wonton wrapper, brought a new dessert to life!
Place a wonton wrapper on a work surface, and spoon 3 or 4 small pieces of mango onto the center. Brush the edges of the wonton with a little of the beaten egg. Fold in half on the diagonal. Then fold all the corners in so they touch, to resemble a small pouch, pressing on the edges to seal. Repeat with the remaining wonton wrappers and mango.
Pour enough oil into a medium saucepan to reach halfway up the sides of the pan. Heat the oil to 350°F.
Stir the ⅔ cup sugar and 2 teaspoons of the cinnamon together on a baking sheet.
Working in batches, fry the mango pockets in the hot oil for 4 minutes, or until crisp and golden brown. Transfer them to paper towels to drain. Then, while the mango pockets are still warm, transfer them to the baking sheet and toss them in the cinnamon sugar to coat.
Combine the cream, remaining 2 tablespoons sugar, and remaining 1 teaspoon cinnamon in a medium bowl and whisk to form soft peaks.
Serve the mango pockets with the cinnamon cream for dipping.
AMARANTH MACAROONS
MAKES 2 DOZEN
1½ cups ground blanched almonds
2½ cups powdered sugar
3 large egg whites
2 tablespoons granulated sugar
¼ teaspoon cream of tartar
½ cup amaranth seeds
My very close friend and colleague Elsa Flores, a Baja pastry chef, shared this recipe with me. It’s a wonderful fusion of one very Mexican ingredient, amaranth, with one very French dessert, macaroons. Be sure to let the raw macaroons rest after they are piped. This will dry out the tops and will result in a shinier and perfectly puffed macaroon.
Preheat the oven to 200°F. Line a baking sheet with parchment paper.
Combine the ground almonds and powdered sugar in a food processor, and process until the mixture is very fine.
Using an electric mixer, whip the egg whites in a large bowl until foamy. With the machine running, gradually beat in the granulated sugar. Add the cream of tartar and whip to form stiff peaks. Sift the ground almond mixture over the beaten egg whites, and use a rubber spatula to carefully fold it in.
Using a pastry bag fitted with a ½-inch-diameter tip, pipe 1-inch rounds (they will expand slightly) 1½ inches apart on the prepared baking sheet. Sprinkle the tops of the macaroons with the amaranth seeds. Let the uncooked macaroons stand at room temperature for 15 minutes.
Bake the macaroons for 10 minutes. Then rotate the baking sheet and bake for 12 minutes longer, or until the macaroons are puffed and the tops appear dry (macaroons should be crisp on the outside and chewy on the inside). Let the macaroons cool on the baking sheet for 15 minutes before removing them from the parchment. Store in an airtight container at room temperature for up to 2 days.
AMARANTH
Aztecs and Incas believed amaranth had magical and medicinal properties and used it in rituals involving human blood. The Spanish conquistadors, afraid of this pagan practice, burned down all the amaranth crops.
Found to be high in fiber, calcium, iron, and potassium, amaranth has recently been described as the power “grain” (it is technically a grass) for underweight children in underdeveloped countries, especially since it’s relatively easy to grow. In Mexico and in health food stores in the U.S., you can find the raw seeds on their own