gracias.

Happy Belated...er...Thanksgiving!


In spanish, its Feliz Dia de Accion de Gracias. I've always said Dia de Gracias. I guess I'm just too lazy to finish the phrase...

Hope everyone had a bountiful horn of plenty with their loved ones!

our feast. i heart food!

 Can you say turkey flautas? We had turkey for days! I've given up on the idea that it's a simple miscalculation on the grocery list. It's intentional and completely for the sake of our calorie induced coma.

my signature ponche<3

 Every holiday I make ponche. And every holiday, someone spikes it. Last year it was tequila. This year it was brandy. Personally, I think the brandy blends well with the canela...the best part is that if it runs out, it only takes 5 minutes to make another batch!

Ingredients:

1 32 oz. bottle of Apple juice
  or 1 bottle of Martinelli's Apple Cider
8 oz. of Jamaica (dried Hibiscus flowers) available at any Mexican market
6 oz. of piloncillo (substitute: raw cane sugar, dark brown sugar)
1 pomegranate
2 oranges (rinds removed, don't toss. cut into wedges)
1 apple  (cut into wedges)
4 cinnamon sticks.
4 guavas**
5 tejocotes (Hawthorne Apples)**
Sugar cane**

**If you can't locate these, you can purchase them in a pre-packaged jar here**

Fill a medium sized sauce pan 3/4 with water. Set heat on high, add Jamaica and  let steep. In a large pot, pour apple juice/cider and bring to medium heat. First add cinnamon sticks then gradually add piloncillo and remaining ingredients. Strain Jamaica and add to Ponche.

I love Ponche hot, but others, like my Dad prefer it served over ice. If afterward it seems to sweet for your liking, simply steep more Jamaica tea and add accordingly (or just add water). To make more, repeat Jamaica, and add 1 cone of piloncillo per sauce pan of Jamaica.

Try it and let me know what you think!