27 febbraio 2015

Tequila Puerto Vallarta


Ancora pochi giorni di permanenza in Messico, settima tappa dell'Abbecedario Culinario Mondiale, ospiti della cara Lucia.
Cocktail a base di Tequila, la bevanda più caratteristica del Messico, un'acquavite prodotta dalla fermentazione dell'agave azzurra.

Dal libro Drinks di Laura Conti:

Puerto Vallarta era un piccolo villaggio di pescatori inella bellissima Mismaloya Bay, sulla costa del Pacifico.
Quando agli inizi degli anni '60 Hollywood lo ha scoperto è stata la fine della pace per questa ridente cittadini e per i suoi abitanti. La mecca del cinema aveva portato stelle affascinanti e tenebrose come, come Richard Burton (che portò ben presto a essere la moglie Elizabeth Taylor per la posizione e la loro storia d'amore ha provocato un enorme attenzione sui media), Ava Gardner e Deborah Kerr in questo deserto idilliaco per girare il film La notte dell' Iguana, diretto da John Huston. Ciò fece sì che anche un gran numero di paparazzi ne fosse attratto e il piccolo villaggio divenne ben presto un'attrazione turistica di fama mondiale.
Attori e artisti hanno lavorato, festeggiato ed anche bevuto nelle notti tropicali. Hanno trasformato questo umile villaggio costringendolo a sostenere il loro ritmo di vita. Pare che questa bevanda sia stata inventata in casa di Marlon Brando (che non era nel cast, ma presenziava come amico), lo stesso giorno che la bellissima Playa de los Muertos è stata ribattezzata Playa Delicias, spiaggia deliziosa, su stessa richiesta delle stars.





Ingredienti per ogni bicchiere:

Ghiaccio tritato
4 cl (3 cucchiai) Tequila
1/2 cucchiaino di succo di lime
1 cl (2 cucchiaini) di granatina
5 cl (3 cucchiai) di spremuta di arancia fresca
1 fetta di lime per guarnire

Riempire un terzo del tumbler di ghiaccio.
Versare la Tequila, il succo di lime e la granatina: lasciare riposare circa 1 minuto.
Aggiungere poi il succo d'arancia e mescolare con cura.
Può essere servito prima o dopo cena, guarnito con una fetta di lime. 


Tequila Puerto Vallarta


From Drinks by Laura Conti:

Puerto Vallarta was a dreamy little fishing village in Mexico in Mismaloya Bay on the Pacific Coast.
When Hollywood discovered it in early '60 it was the end of the peace for this charming town and its inhabitants. The film city sent beautiful and wild stars like Richard Burton (who brought her soon-to-be wife Elizabeth Taylor to the location causing an enormous attention on the media because of their love affair), Ava Gardner and Deborah Kerr into the idyllic wilderness to shoot the movie The night of the Iguana, directed by John Huston. A large number of paparazzi was attracted there and the little village turned soon into a world famous tourist attraction.
The actors and artists worked, celebrated and drank the tropical nights away. They transformed the humble little village, forcing their pace of life onto it. Apparently, this drink was invented in Marlon Brando's house (he was not in the cast but supposed there as a friend), on the same day that the wonderful Playa de los Muertos was rechristened the Playa Delicias, the delicious beach, at the request of the stars.

Tequila is the most typical drink in Mexico, a spirit produced on the  Blue Agave fermentation.





For each tumbler:

Crushed ice
4 cl (3 tablespoons) Tequila*
1/2 teaspoon lime juice
1 cl (2 teaspoons) grenadine
5 cl (3 tablespoons) freshly squeezed orange juice
1 slice of lime to garnish


Fill a third of a tumbler with ice.
Pour over Tequila, lime juice and grenadine: leave for about 1 minute.
Then top up with orange juice and stir carefully.
Can be served before or after dinner, garnished with a slice of lime.


24 febbraio 2015

Black Forest Buns


Traditional Black Forest cake is all about chocolate cake, cherry compote and kirsch (cherry brandy) and loads of cream. 
For this month's challenge of Aparna's group We Knead to Bake she chose a little variation, Black Forest Buns, a sort of sweet bread,  using chocolate cake and cherry compote in the filling. You could always flavour the compote with a little kirsch if you want to aim for the “real deal” in terms of flavour.
For Black Forest Buns the obvious choice of jam to use would be cherry but you can always substitute with strawberry jam or any red berry one.
The method of kneading, rolling out the dough, covering it with the filling, and then rolling it back is not too difficult, just like making cinnamon rolls.
Finely chopped nuts or mini chocolate chips can be spread onto the filling to give more flavour if you like.





 Ingredients for 12 buns:


For the Dough:

1/2 cup water
1/2 cup milk
50 gm butter
1/4 cup sugar
1 egg (at room temperature, optional)
3/4 tsp salt
1 1/2 tsp instant yeast
3 to 3 1/4 cups all-purpose flour

For the Filling:

3/4 cup cherry/ strawberry jam or compote
2 1/2 to 3 cups crumbled chocolate sponge cake
(for me 3 or 4 chocolate muffins)


For drizzling:

1/2 cup chopped semi-sweet chocolate






Pour the water and milk in a saucepan, and heat onthe egg.
You may knead the dough by hand or in the processor which is my usual preference. Pour the lukewarm mixture into the processor bowl (if using) and add the yeast and the egg. Pulse a couple of times to mix well. Then add about 1 cup of the flour and mix well. Add the salt and more flour, as much as is necessary, and knead the dough until it is smooth, elastic but not sticky.
Add in the salt and some more flour and mix. Once the mixture becomes difficult to mix, turn it out onto your work surface. Add more flour and continue to knead for about 10 minutes till the dough is not sticky and elastic.
Place the kneaded dough in an oiled bowl, turning the dough till lightly coated with oil. Cover loosely, and allow to double in volume, for about 1 - 1 1/2 hours.
Now place the dough on a flat surface and roll it out into an approximately 18” by 12” rectangle (or 9" by 12" if using half the recipe).
Spread the jam over the leaving a 1/2 inch all around. Sprinkle the chocolate cake crumbs on top of this. Roll the dough away from you, as snugly as possible, starting with the 18” edge like a jam/jelly roll (as for cinnamon buns). Try to pinch the dough closed as best as possible, or dampen the edge with a little water to seal well.
Cut the roll into 1 1/2" wide pieces with a very sharp knife/dough scraper. You should have 12 pieces for the full recipe and 6 for half of it.  Place each piece in a mould (or make collars using foil or parchment paper to fit well around each piece) and then on a baking tray. Otherwise place them in a cake tin leaving enough space for them to expand. If you place them too far apart, they will spread rather rise in height.  Cover loosely, and allow to rise, for about 1 hour or till almost double.
Bake at 180° for 25/30 minutes. Remove from oven and cool completely. Drizzle with melted chocolate and serve.

Just make sure you roll the dough, with the filling, as tightly as you can and well because these buns swell up quite a bit.








 This recipe also goes to Susan's weekly YeastSpotting.

18 febbraio 2015

Black & White Wednesday # 157 - the Gallery


Hi everybody,
it's time for the be-weekly BWW Gallery.
Get comfortable and enjoy the pictures.
A big thank to all contributors!

As for today Shri of Tiffin Carrier Antic/que's is hosting BWW # 158, 
you can now send your entries to tiffincarrieranticques AT gmail DOT com

There is always a free place to host a week,
check out the host line-up here and sign in for yours 
or e-mail me to casacortella AT tin DOT it







Earthen pots by Aparna


 Making Meatballs - my entry



Should I have ever missed someone in this recap,
please let me know and I will promptly fix it.




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