the magazine by and for Hispanic women
Cool Summer Menu
These refreshing recipes are a delicious way to beat the heat!
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.
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,
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.
1 to 2 Tablespoons vegetable oil
1/2 cup thinly sliced chorizo or other spicy sausage of your choice
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.
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.