What is it that unites hearts and minds? The taste of Christmas!

The holiday season, especially Christmas, serves as a good excuse to
get into the kitchen to experiment with flavors that regularly do not reach our table. That is why today we bring you these easy recipes to share with your loved ones at Christmas dinner. It will only take a little time to achieve these delicious creations, we hope they are useful to you.

1. Buñuelos with piloncillo

Ingredients:

  • 2 cups all-purpose flour
  • 1 teaspoon of baking powder
  • 1 spoon of sugar
  • 1/2 teaspoon salt
  • 1 egg
  • 1 tablespoon of butter already melted and at room temperature
  • Approx. 3/4 cup of warm water
  • 1 Teaspoon vanilla extract
  • Approx. 2 cups of vegetable oil to fry the fritters
  • Sugar and cinnamon to sprinkle

For the piloncillo syrup:

  • 3 1/2 cups of water
  • 1 teaspoon of baking powder
  • 1 cinnamon stick
  • 6 guavas
  • 1/3 of teaspoon of anise
  • 1/4 of the peel of an orange

preparation:

for the piloncillo syrup:
  1. Place the cup of water and the piloncillo in a medium saucepan; heat over fire medium-high until the piloncillo dissolves and takes the consistency of liquid candy.
  2. Carefully add the rest of the water, the cinnamon, the guava, the anise and the peel. and bring to a boil; cook for about 6 minutes, stir and boil for 4 more minutes. Set the resulting syrup aside to use it as a complement to fritters. If you want it thicker, let it simmer until desired consistency is achieved.
  3. Syrup keeps well refrigerated for up to 1 week. Serve hot or at room temperature.
mexican buñuelos:
  1. In a large bowl mix the flour, baking powder, 1 tablespoon
    sugar and 1/2 teaspoon of salt.
  2. Make a hole in the center and add the egg, the melted butter and the
    vanilla. Stir until the mixture looks like pieces of oatmeal. Add
    the water little by little (one tablespoon at a time) and knead (usually less than 5 minutes) until soft and smooth. Cover the dough with a cloth or kitchen napkin and let it rest for 30 minutes.
  3. While the dough is resting, prepare your work area with a rolling pin,
    a large plate with a paper towel or open paper bags, extra flour to
    roll out the dough balls, and a large frying pan with the vegetable oil ready for the time to start frying the fritters.
  4. Divide the dough into 12 balls and cover with a kitchen napkin.
  5. Heat a cup of oil in the large skillet and place one of the balls
    of dough on your previously floured work surface and roll it out with the rolling pin. Flatten each ball into a circle as thin as possible but without Breaking it.
  6. To give the donut that extra stretch, place it on a casserole (or a
    bowl) inverted and covered with a blanket napkin; and stretch the donut across the edges very delicately. (The donut should be thin, almost transparent).
  7. Shape the fritters, and put them on a table covered with a clean tablecloth, so that they do not stick to each other, while you finish forming them all. This way, the dough dries a little, and they are well browned.
  8. Fry the fritters in very hot oil until golden brown and crispy. (This step will take only a few seconds). Place the fritters on a plate covered with paper towels to absorb excess oil. Serve them hot orat room temperature and sprinkle with sugar. If you don’t want to sprinkle the sugar on immediately you can keep the fritters in perfect and crispy shape for another day, and you will only have to add the sugar when serving. If you prefer to serve them hot the next day, place them in the oven at very low temperature for 5 minutes.


Hojarascas

Ingredients

  • 400 grams of sugar
  • 2 teaspoons ground cinnamon
  • A pinch of salt
  • ¼ cup of evaporated milk mixed with ¼ cup of water
  • 1½ kilos of vegetable shortening
  • 2 kilos of flour
  • 1 teaspoon of vanilla, sugar and cinnamon

Preparation

In a bowl place the sugar, cinnamon, add the milk and dissolve the sugar,
add the butter and mix well, add the flour and vanilla and mix until
It forms a ball. Let the dough rest for an hour, spread with the rolling pin on one floured table, the hojarascas are cut with cookie cutters of your choosing, They are placed in oven trays and baked in a preheated oven at 175 ° C for 20 minutes or until golden brown; they are removed and immediately rolled in the sugar mixed with the cinnamon.


Christmas Apple Salad

Ingredients

  • 8 pieces of Golden apple without peel
  • 1/2 liter of cream
  • 1/2 can of pineapple in syrup
  • 10 finely ground walnuts
  • Raisins or grapes to taste
  • 1 can of condensed milk
  • Carrot grated to taste (optional)

Preparation

Dice all the apples, then cut the pineapple into triangles and mix them in a
large bowl. Add the ground walnut and raisins.

Add half a liter of cream, half of the syrup from the pineapple can and the condensed milk so that it is not too watery. Stir everything until a uniform mixture is achieved. Serve cold.


Traditional churros

Ingredients

  • We put the flour in a large bowl. In a saucepan we heat the water withthe salt.
  • When it starts to boil, pour it directly and in one go over
    the flour. With a wooden spoon we integrate the flour with the water. We will have a very sticky and quite compact dough.
  • Now we are going to introduce this dough into a churrera or pastry bag. East step is essential so that the churros come out well and do not have problems with them when frying. The churrera compacts the dough and removes the air. This prevents the churros from jumping when in the oil later, that’s why it is a very important step.
  • If you have a machine to make churros, fill it with the dough. This is the best option.
  • If you don’t have the option of making the churros with churrera, we have another possibility, a pastry bag with a star-shaped nozzle.
  • The pastry bags can be made of disposable plastic. You can find them in baking utensil or raw materials stores.
  • We are making the churros portions with the raw dough on a cooking cloth. We put on the fire a pan with plenty of very smooth olive oil or sunflower oil.

Preparation

  • When it is hot we introduce the portions of dough to fry.
  • Before frying, measure the temperature of the oil (if possible), between 195° and 200° C.
  • Cook over medium heat to prevent the churros from remaining raw inside.
  • If you are going to use a pastry bag to make the churros, be very careful when frying, they can jump. With the churrera, that problem will not happen.
  • Once fried, remove to a tray with paper towels to absorb the excess oil.
  • We serve sprinkled with brown sugar with cinnamon to taste.


We hope that these recipes that we share are helpful and give a great flavor to your Christmas dinner so you can have a happy Christmas at Home.

Don’t forget that weekly at Casas JAVER we have ideas for you and your family. Enjoy!

Archives