Recipes

Cream Cheese Frosting from Marge Poore

Cream Cheese Frosting from Marge Poore

When you need a quick and easy frosting to spread over cakes, cream cheese is the answer. I often use this frosting for Pineapple Cake or Lime Cake.
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Equipment

  • medium bowl

Ingredients

Makes about 1½ cups

  • 1 8-ounce package cream cheese, at room temperature
  • 6 tablespoons unsalted butter at room temperature
  • 1½ cups sifted confectioners’ sugar
  • ½ teaspoon pure vanilla extract

Instructions

  • In a medium bowl, with an electric beater or mixer, beat the cream cheese and butter until smooth.
  • Beat in the confectioners’ sugar and vanilla.
  • Spread the frosting over the cake.
  • Use at once.
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Course; Basic recipe / Cheese
Cuisine; Mexican

Chocolate Icing

Chocolate Icing

Chocolate was one of Mexico’s gifts to the world, and that remarkable product has been put to incredible use. Here’s a simple chocolate icing to frost Vanilla Cupcakes or Chocolate and Almond Cake. Use whatever high-quality brand of chocolate you prefer. Mexican chocolate tablets don’t melt smoothly enough for this type of frosting.
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Ingredients

Makes About 1 cup

Instructions

  • In the top part of a double boiler, put the chocolate, powdered sugar, butter, and 1 tablespoon of water.
  • Set the top of the double boiler over simmering water in the bottom of the boiler.
  • The water should not touch the top part of the double boiler containing the chocolate.
  • Stir constantly until the mixture is melted and smooth, about 5 minutes.
  • Stir in the vanilla.
  • Transfer the chocolate to a bowl and cool until thickened to a soft spreading consistency.
  • Use at once.
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Course; Basic recipe / Chocolate
Cuisine; Mexican

Banana Cream Dessert Sauce

Banana Cream Dessert Sauce

Crema de Plátano
Contemporary Mexican desserts are being presented in stylish new ways. I had a similar banana sauce with rum cake at Fuerte restaurant in Tlaquepaque. The sauce is also very good spooned over fresh tropical fruits.
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Ingredients

Makes about 1½ cups

Instructions

  • Put the banana, pineapple juice, and sugar in a medium saucepan and cook over medium heat until the bananas are soft, about 3 minutes.
  • Transfer to a food processor and purée until smooth.
  • Transfer to a bowl, cover, and refrigerate until cold, about 1 hour.
  • Beat the cream to stiff peaks and fold into the cold banana purée.
  • Stir in the vanilla.

Notes & Wine Advice

Cover and refrigerate until shortly before serving. (Can be made 1 day ahead.)
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Course; Fruit / Sauce
Cuisine; Mexican

Strawberry Dessert Sauce

Strawberry Dessert Sauce

Salsa Dulce de Fresas
Strawberries are widely grown in Mexico. I use sweetened frozen strawberries for this easy strawberry sauce that can be made year round for a wonderful fresh tasting topping for fruit, such as Mangos with Strawberries, or over ice cream or cake.
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Ingredients

Makes about 1 cup

  • 1 10-ounce package frozen sweetened strawberries, thawed
  • 1 teaspoon orange liqueur such as Triple Sec or Grand Marnier, or orange juice
  • 1 tablespoon Port wine or ½ teaspoon pure vanilla extract

Instructions

  • Thaw the berries completely overnight in the refrigerator.
  • Put the thawed berries and all the juices in a strainer set over a medium bowl.
  • Push the berries and most of the pulp through the strainer.
  • Discard pulp.
  • Stir in the orange liqueur, Port, or vanilla.
  • Cover and refrigerate until shortly before serving, up to 3 days.

Notes & Wine Advice

If sweetened berries aren’t available, add confectioners’ sugar (to taste) to sauce after pressing pulp.
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Course; Fruit / Sauce
Cuisine; Mexican

Rum Butter Sauce

Rum Butter Sauce

Serve this sweet dessert sauce over bread pudding, baked apples, bananas, or simple cakes.
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Equipment

  • medium saucepan

Ingredients

Makes about 1½ cups

Instructions

  • In a medium saucepan, mix the sugar and cornstarch.
  • Add 1 cup of water.
  • Bring to a boil over medium heat, stirring, until thick and clear, about 3 minutes.
  • Remove the pan from the heat and stir in the rum, vanilla, and butter.
  • Serve the sauce hot or warm.
  • (Store in a covered container in the refrigerator for up to a week.
  • ) Reheat shortly before using.
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Course; Sauce
Cuisine; Mexican

Creamy Caramel Dessert Sauce

Creamy Caramel Dessert Sauce

Salsa Dulce para Postres
This simple, creamy caramel sauce is an alternative to Mexico's similar rich sauce called cajeta. There are many versions, some of which include goat's or cow's milk, or which have fruit purées folded in. This recipe is very basic and a quick version to make. Serve warm over ice cream (helado) or other desserts (postres), such as dessert crepes or unfrosted cakes.
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Ingredients

Makes about 1½ cups

Instructions

  • Put the cream and both sugars in a medium saucepan and cook slowly over low heat, until completely melted and the mixture comes to a boil, about 5 minutes.
  • When completely melted, add the butter, whisking, until thoroughly combined and smooth.
  • Remove the pan from the heat.
  • Stir in the vanilla.
  • Serve warm, or store in a covered container in the refrigerator up to 3 days.
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Course; Sauce
Cuisine; Mexican

Guava Paste with Cream Cheese

Guava Paste with Cream Cheese

Ate de Guayaba con Queso
Fruit pastes (ates) are often eaten as desserts with cheese, as in this recipe, or sometimes sliced and eaten alone as an afternoon snack. Guava pastes have recently become more available in the United States in most Mexican markets and in some supermarkets. The small blocks of pastes are easy to cut into thin slices and have a sweet gumdrop kind of texture. Crisp butter cookies or crackers are often served with ate.
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Ingredients

Makes 4 servings

Instructions

  • Cut the cream cheese into 4 equal slices and cut the guava paste into 8 thin slices.
  • Place 1 piece of cream cheese between 2 slices of guava paste.

Notes & Wine Advice

Serve at room temperature.
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Course; Dessert / Fruit
Cuisine; Mexican

Poached Guavas

Poached Guavas

Guayabas en Almibar
Guavas are native to Mexico and are grown in many parts of the country, especially in the states of Michoacan and Jalisco. Look for guavas in Mexican markets or gourmet produce markets. Select small ripe, but still firm, guavas. They make a delightful dessert or breakfast treat when poached in a sugar syrup. The fruit can be served alone in the syrup, or dressed up, placed on a pool of vanilla pudding (Mexican Vanilla Pudding).
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Ingredients

Makes 4 servings

Instructions

  • Put the water, sugar, and cinnamon stick in a medium saucepan and bring to a boil, stirring, over medium heat.
  • Reduce the heat to low, cover and simmer 15 minutes.
  • Meanwhile, peel the guavas and cut them in half.
  • Scoop out the seeds with a teaspoon.
  • Discard the seeds and put the guava shells in the syrup.
  • When the syrup returns to a boil, reduce the heat to medium-low, partially cover, and simmer until the fruit is tender, but not too soft, 8 to 10 minutes.
  • Remove the cinnamon stick.
  • Transfer the fruit and syrup to a bowl and cool the fruit in the syrup.
  • Stir in the vanilla.
  • Serve cool in small bowls.
  • If made ahead, cover and refrigerate up to 2 days.
  • Remove from the refrigerator about 1 hour before serving.
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Course; Dessert
Cuisine; Mexican

Baked Apples from Marge Poore

Baked Apples from Marge Poore

Manzanas al Horno
The state of Chihuahua supplies most of the apples that are grown in Mexico. Some are grown in other temperate regions of central Mexico, and apples are also imported from other countries. Drizzle the baked apples with warm Brown Sugar Syrup or serve with vanilla ice cream.
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Ingredients

Makes 4 servings

Instructions

  • Prepare the ice cream in advance, if using homemade.
  • Then, preheat the oven to 350°.
  • Using a melon-baller scoop out the center cores from the apples.
  • Place the apples in an ovenproof baking dish.
  • Fill each cavity with about ½ teaspoon raisins and ½ teaspoon brown sugar.
  • Top each with ½ teaspoon butter and sprinkle lightly with cinnamon.
  • Add 2 tablespoons water to the dish and cover with foil.
  • Bake until apples are tender, about 30 to 35 minutes, depending on the variety of apple.
  • Remove from the oven and spoon any juices from the baking dish over the apples.

Notes & Wine Advice

Serve warm topped with a scoop of ice cream.
 
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Course; Dessert / Fruit
Cuisine; Mexican

Dulce de Higos

Dulce de Higos

Dulce de Higos
Early missionaries who settled in Baja planted fig trees and date palms, and many of these trees thrive even today. Fresh figs are a delicacy, and if not eaten out of hand, I think a simple compote is the one of best ways to enjoy this delightful fruit. Fresh ripe figs should be quite soft and eaten within a day or two of purchase.
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Ingredients

Makes 4 servings

  • 12 fresh ripe figs
  • ¼ cup sugar
  • ½ cup water
  • Brown Sugar Syrup
  • Sweetened Whipped Cream or ice cream

Instructions

  • Preheat the oven to 350°.
  • Prick each fig in 2 or 3 places with the tip of a small sharp knife.
  • Place the figs standing up in a pie plate.
  • Sprinkle with the sugar and drizzle the water over the tops.
  • Bake, uncovered, basting 2 to 3 times with the liquid until completely heated through, 20 to 25 minutes.
  • Prepare the Brown Sugar Syrup, and whip the cream, if using.
  • To serve, divide the figs among 4 dessert dishes.
  • Spoon the sugar syrup over the figs, letting it pool onto the dish.
  • Add a dollop of whipped cream, if using, or ice cream
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Course; Fruit
Cuisine; Mexican