the magazine by and for Hispanic women
Cool Summer Menu
These
refreshing recipes are a delicious way to beat the heat!
Mango-and-Peach
Gazpacho
1 ripe mango, peeled, cut from pit, and
finely diced
2 cups mango
nectar
1 unpeeled peach, pitted and finely diced
1 cup chardonnay
wine
juice
of 1 lime
1 teaspoon rice
vinegar
10 fresh mint leaves, stacked, rolled, and
cut into fine shreds
kosher
salt to taste
In large bowl combine mango
and mango nectar. Add peach, chardonnay,
lime juice, rice vinegar, and most of the mint leaves. Stir well. Add salt. Cover and refrigerate at least 2 hours, up to
5 hours. Garnish with remaining mint
leaves. Makes 4
servings.
Tequila-Cured
Salmon Gravlax
4 salmon fillets (6 oz. each), pinbones and skin removed
kosher
salt to taste
1/2 cup finely
shredded mint leaves
3 ripe pears, peeled, cored,
and cut
lengthwise into slices 1/4 inch thick
4 Tablespoons tequila,
divided
On separate piece of plastic
wrap, place each fillet. Lightly salt
each fillet, cover with light blanket of mint and then layer of pear slices. Over each fillet, sprinkle 1 tbsp. tequila and
wrap tightly in plastic wrap so that liquid can't escape. Place on platter, and refrigerate overnight. Just before serving, remove pear, mint, and
salt from each salmon piece. Slice
salmon thinly and serve with malanga chips and your
favorite relish. Makes
6 to 8 servings.
C-L-T Sandwich
1 to 2 Tablespoons vegetable
oil
1/2 cup thinly
sliced chorizo or other spicy sausage of your choice
onion
slices
mayonnaise
shredded
iceberg lettuce
fresh
tomato slices
2 slices toasted
white bread
Add just enough oil to coat
bottom of skillet and set over medium-high heat. Add chorizo rounds and onions and fry 1
minute, while stirring, or until rounds brown and curl slightly. Drain onto paper towels. Spread mayonnaise on each slice of toast and
top with lettuce, tomatoes, chorizo, and onion. Makes 1 sandwich.
Cucumber-and-Chayote
Slaw
1/2 cup pineapple
juice
1 large cucumber,
peeled, seeded, and halved lengthwise
1 large chayote,
peeled, pitted, and halved lengthwise
2 cups peeled
and diced fresh pineapple or papaya
1 teaspoon chipotle
purée
1 teaspoon Dijon
mustard
2 Tablespoons light-flavored
olive oil
kosher
salt and freshly ground black pepper to taste
In small non-reactive
saucepan simmer pineapple juice over medium heat until reduced to 2 tbsp. Let
cool to room temperature. Meanwhile,
thinly slice cucumber halves and chayote halves crosswise. Transfer to large glass or ceramic bowl. Add fresh pineapple or papaya and toss. Whisk together remaining
ingredients with reduced pineapple juice and pour over vegetable-fruit mixture.
Toss well, coating evenly. Serve chilled. (Slaw can be refrigerated, covered, up to 4
hours. Mix well before serving and drain
off excess liquid if necessary.) Makes 4 to 8 servings.
Torre de Frutas con Crema Peruana
12 large square
wonton wrappers
1/4 cup melted
butter
1 cup heavy
whipping cream
1/4 cup sugar
3 ounces cream
cheese, softened
1 teaspoon vanilla
extract
1/2 cup grated
coconut
1 mango, peeled, pitted, and sliced
1 papaya, peeled, seeded, and sliced
1/4 cup confectioners'
sugar
Preheat oven 400 degrees. Cut each wonton wrapper in half down the
middle. Lightly brush both sides with
melted butter. Place on cookie sheet. Bake for about 7 minutes, or until crisp and
golden brown. In a mixing bowl, whip
cream until firm and thick. Beat in
sugar, cream cheese, vanilla extract, and coconut. To assemble, place 1 wrapper on dessert plate.
Spread heaping tablespoon of whipped
cream mixture over wrapper. Top with a
few slices of mango and papaya. Place a
wrapper over the fruit. Repeat with
another layer, ending with a wonton wrapper. Dust with confectioners' sugar. Makes 8 servings.