I missed attending the other Saturday’s Classes called Memories of Holidays Past with Chef Fernando Aracama at The Maya Kitchen Culinary Center.
And even if I did miss the cooking class, here are some photos and recipes of the dishes that were featured during the Memories of Holidays Past:
BUNUELOS & SPICED CHOCOLATE DIP
Serves four (4)
1 cup water
35 g unsalted Butter
½ tsp white sugar
1/8 tsp salt
1 cup Maya All Purpose Flour
2 large whole eggs
corn oil for deep frying
Procedure:
1. In a pot, combine the water, butter, white sugar and salt. Bring to a boil.
2. Remove from heat and immediately add all of the flour and bring back over a medium flame. Vigorously beat with a wooden spoon until well incorporated.
3. Remove from heat and transfer into a mixer bowl. Beat slowly and add the eggs one at a time until fully mixed and smooth.
4. Set aside batter.
5. In another deep pot, heat the corn oil. Using a small ice cream scooper or two spoons; drop small balls of batter into the hot oil. Deep fry until golden. Remove and drain excess oil with paper towels.
6. Repeat until you finish the batter. Serve warm with chocolate dip.
SPICED CHOCOLATE DIP
1 cup heavy cream
1 cup milk or semi sweet chocolate, cut into chunks
¼ tsp cinnamon powder
pinch cayenne powder
1 tbsp softened butter
Procedure:
1. In a pan, gently bring the heavy cream to a simmer.
2. In a bowl, combine the chocolate chunks, cinnamon powder, cayenne powder and softened butter.
3. Pour the hot cream over the chopped chocolate mixture and allow this to sit and melt the chocolate.
4. Give the mixture a quick whisk until it is nice and smooth.
5. Serve with the warm bunuelos.
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PATATAS RIOJANA
Serves four (4)
3 tbsp olive oil
1/3 cup chopped white onions
1 tbsp chopped garlic
2 pcs chorizo, sliced
1 tbsp paprika
2 pcs bay leaf
¼ cup white wine
600 grams potatoes, peeled and cut into large chunks
1.5 liters flavorful chicken stock, bring to a simmer separately
1 tsp ground white pepper
to taste sea salt
Procedure:
1. In a pot, warm the olive oil and add the onions. Cook over medium heat until the onions are soft. Add the garlic and the chorizos. Render some of the fat from the chorizos.
2. Add the paprika and bay leaf. Cook for a few moments and then add the rest of the ingredients. Cover and cook until the potatoes are done.
3. Taste and adjust seasoning. Lightly mash the potatoes with a ladle. This will add texture to the soup.
4. Serve hot.
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INSALATA UVA
Serves four (4)
Honey Balsamico Vinaigrette:
2 tbsp Balsamic Vinegar
1 tbsp honey
2 tsp mustard
1 tsp chopped shallots
¼ tsp sea salt
¼ tsp ground white pepper
pinch dried thyme
½ cup olive oil
Procedure:
1. In a bowl or blender jar, combine all the ingredients except for the olive oil.
2. Whisk or blend until the sea salt is dissolved. While whisking or blending, add the olive oil in a thin stream until the vinaigrette is emulsified.
3. Taste and adjust seasoning. Chill until ready to use.
Salad garnishes:
300 grams assorted lettuces, washed & dried
80 grams seedless red & green grapes, halved
1/3 cup Kesong Puti, diced (optional)
¼ cup pine nuts or walnuts, toasted in a pan
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GRILLED ENSAIMADA Media Noche Style
Serves four (4)
4 pcs ensaimada, large size, cut in half
4 tbsp Dijon or yellow mustard
4 tbsp pickle relish
½ cup grated queso de bola or your choice of cheese
1-1 ½ cup shredded Chinese ham
½ cup butter, softened
Procedure:
1. Take the halved ensaimada and turn it inside out.
2. Spread the mustard and the pickle relish on the bottom slice.
3. Top with the grated cheese and the shredded Chinese ham. Turn over the other half to cover the filling.
4. Heat up a non-stick pan over medium heat and add about a tablespoon of butter. When the butter has melted, grill the ensaimada until nice and crusty.
5. Add some more butter and turn over to grill the other side of the ensaimada. It should have a golden brown crust.
6. Slice the sandwich in half and serve with a side of Insalata Uva.
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MALUNGGAY & CHEESE DIP
Serves four (4)
50 g blanched and chopped malunggay leaves**
50 g blanched and chopped spinach leaves**
¼ cup heavy cream
½ cup cream cheese, room temperature
¼ tsp ground white pepper
1 tsp onion powder
¼ tsp sea salt
140 g grated cheese, your choice – cheddar, mozzarella, gouda, parmesan
Procedure:
1. In a food processor bowl: Put in the blanched and chopped malunggay and spinach. Process to chop further.
2. Add in the heavy cream, cream cheese, ground pepper, onion powder and sea salt. Process until the mixture is smooth and well blended.
3. Spoon the mixture on to a bake proof dish and spread out evenly. Top with grated cheese and broil in the oven or an oven toasted until the cheese is hot and bubbly.
4. Serve with crostinis or warm toasted bread or crackers.
**Note: Blanching technique: Bring a pot of water to a boil. Add some sea salt and then blanch the malunggay & spinach leaves for no more than 30 seconds. Immediately remove, drain & shock in a bowl of ice water.
Drain the blanched leaves & gently squeeze out excess water.
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For more information, log on to www.themayakitchen.com or e-mail contactus@themayakitchen.com.
Tags: Bunuelos and Spiced Chocolate Dip, Chef Fernando Aracama, Grilled Ensaimada Media Noche style, Honey Balsamico Vinaigrette, Insalata Uva, Malunggay and Cheese Dip, Memories of Holidays Past, Patatas Riojana, The Maya Kitchen
