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Ponche Navideño Christmas Punch This traditional hot fruit punch is never absent from a posada or Christmas festivity. Some of the ingredients may be difficult to find but with Klass Listo Aguas Frescas Jamaica (Hibiscus) flavor, the recipe becomes fun, simple, deliciously warm and comforting. You can substitute other ingredients such as guavas and tejocotes for fruit of your choice. You may leave out the piloncillo all together since Klass Listo is presweetened. Ingredients: 6 Quarts water 1 6.6Qts package Klass Listo Jamaica flavor Aguas Frescas 1 Cup prunes, pitted and chopped 2 1/4 Pounds tejocotes or dried apricots, washed and opened slightly with a cross cut 16 Guavas, cut in quarters 6 Sugar cane sticks, peeled and cut into quarters 1 Bottle white wine 1 Piloncillo cone or to taste (or 1 cup dark brown sugar) 2 Cups apples, chopped 2 Cups pears, semi-ripe, shopped 1/2 Cup raisins 2 Oranges, each spiked with 10 whole cloves 4 Cinnamon sticks, 6 inches long Light or dark rum to taste Preparation: Dissolve contents of 1 6.6 quarts Klass Listo Jamaica package into 6 quarts of water. Place water in a large saucepan or stockpot. Add the prunes and tejocotes and cook for about 20 minutes or until the fruit softens. Then add the guavas, sugar cane, white wine, piloncillo (if needed) apples, pears, raisins, orange and cinnamon sticks. Simmer for 1 hour. Serve punch hot, being sure to ladle fruit into each mug add rum to individual cups. Serves 16. Rosca de Reyes Three Kings Cake This scrumptious cake is always accompanied by the essential and delectable atole and served for the festivity of All Kings' Day on January 6, to commemorate the three kings who welcomed the infant Jesus with gold, frankincense and myrrh. It is customary to place tiny porcelain or plastic baby dolls inside the cake to symbolize the coming of the baby Jesus. Each guest cuts a piece for himself. The person whose serving contains the doll is obliged to host a party on February 2, Candlemas Day, when the candles are lit for the purification of the Virgin Mary. This cake is traditionally made into a ring shape and coated with crystallized fruits such as pineapple, chopped and whole figs, citron and orange. Ingredients For The Cake 1 Tbsp. active dry yeast 1/2 cup lukewarm water 4 cups all-purpose flour 1 cup cornstarch (Klass Atole brand, natural flavor) 1 1/4 cup butter 4 eggs 8 egg yolks 1 14-ounce can sweetened, condensed milk 1 Tbsp freshly grated orange peel 1 tsp freshly grated lemon peel 1/2 tsp. salt 2 tiny plastic or porcelain dolls 1 to 2 cups candied fruit, chopped (pineapple, citron, figs, oranges) For The Garnish 2 eggs, beaten 2 egg yolks, beaten 1 Tbsp. cream 2 medium candied oranges, cut in strips 6 fresh figs, cut in strips 1 candied citron, cut in strips sugar to taste Preparation: Sift 4 cups of flour and 1 cup of cornstarch (Klass Atole brand). Combine the yeast with lukewarm water in a bowl. Add 1/2 cup of flour-cornstarch and mix, forming a soft, moist ball. Allow to stand for about 20 to 30 minutes in a draft-free place. Meanwhile, melt butter over low heat. Beat the eggs, egg yolks, and condensed milk together. Stir in orange and lemon peels and melted butter. Then gradually add the ball of flour-corn-starch and yeast, remaining sifted flour and salt and beat or knead 8 minutes with an electric beater or food processor with a kneading attachment, then knead by hand 2-3 minutes. When ready, dough will no longer be sticky. Place in a greased bowl, cover with a clean cloth and let rise in a draft-free spot for 3 hours or until the batter has doubled in volume. You may also allow to rise overnight in the warmest part of your refrigerator. Divide into two portions and add half of the candied fruit and one doll to each half. Shape into two rings, and place each on a greased baking tray. Allow rings to stand at room temperature for 1 to 2 hours or until they double in volume. Heat oven to 350oF. Whisk together eggs, egg yolks and cream and use to brush the rings. Decorate with strips of fruit and sprinkle with sugar. Bake for 25 minutes or until tops are golden brown. Do not overcook or cake will be too dry. Turn at least once while in the oven to insure even baking. Cool and garnish with blanched almonds if desired. Note: Note: To preserve the ring’s shape, place a well-greased soufflé dish in the center before baking. |
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