Jamaica Popsicles
Paletas de Jamaica
Makes 8 popsicles
For the Jamaica Concentrate (makes about 5 cups)
8 cups water
2 cups, about 2-3 ounces, dried hibiscus flowers
depending on how tightly you pack the cups
1 1/2 cups sugar or to taste
2 tablespoons fresh lime juice or to taste
For the Jamaica Popsicles
2 cups jamaica concentrate
¾ cup mango peeled, pitted diced
Chocolate morsels to taste, optional
Shredded coconut to taste, optional
To make the concentrate:
In a saucepan, pour 8 cups of water and place
over high heat. Once it comes to a boil, add the
jamaica flowers, simmer at medium heat for 10
minutes and turn off the heat. When cool,
strain into a heat proof glass or plastic water
jar. Add the sugar and lime juice, mix well,
cover and refrigerate.
When you're ready to make the popsicles, pour 2
cups of jamaica concentrate into 8 4-ounce
molds. Add pieces of mango, chocolate
and coconut. Place in freezer until
set and frozen, about 4 to 5
hours. Remove from the
molds and enjoy!
Born and raised in Mexico City, Pati Jinich is
the James Beard Award winning host of the
PBS Television series PATI’S MEXICAN TABLE,
going on its seventh season nationwide.
Pati is also resident chef at the Mexican
Cultural Institute in Washington D.C. and
author of two cookbooks, Pati’s Mexican
Table: The Secrets of Real Mexican Home
Cooking and Mexican Today: New and
Rediscovered Recipes for the Contemporary
Kitchen. A former political analyst focused
on Mexican political institutions and
US-Mexico relations at the Inter-American
Dialogue, she holds a master’s degree in
Latin American Studies from Georgetown
University. She switched policy papers
for cooking pots to make exploring
and sharing Mexico’s cuisine
her life’s work. Check out
Pati's series "Pati's Mexican
Table" on PBS.
6 ounces goat cheese, cut into chunks (about ¾ cup)
2 tablespoons chopped chives, for garnish
2 tablespoons pine nuts, toasted, for garnish
To make the mole:
Heat 2 tablespoons of the oil in a large casserole
or heavy pot over medium heat. Add the onion and
cook for 3 to 4 minutes, until completely softened.
Stir in the pine nuts and garlic and cook for 2 to 3
minutes, until the garlic becomes fragrant and
changes color and the pine nuts are light brown
and smell toasty. Raise the heat to medium- high,
add another tablespoon of olive oil and the tomatoes,
and cook, stirring occasionally, until the tomatoes
soften and break down, 7 to 8 minutes. Add the
ancho chiles, orange juice, broth, salt, and brown
sugar and bring to a simmer. Simmer, stirring
occasionally, until the chiles have rehydrated and
plumped up and the sauce has thickened, about 8
minutes more.
Transfer the contents of the pot to a blender
and let cool for a few minutes, then puree, in
batches if necessary, until completely smooth.
Rinse out and dry the pot, add the remaining 1
tablespoon oil, and heat over medium heat. Add
the pine nut mole, cover partially, and simmer for
5 to 6 minutes, stirring occasionally, until the
sauce has darkened and thickened a bit more.
Cover and set aside.
To make the filling:
Heat the oil in a large skillet or casserole over
medium-high heat. Add the mushrooms and let
them sear and brown, without stirring, for 3 to 4
minutes. Push the mushrooms to the sides of the
pan and add the butter to the middle. When the
butter begins to foam, add the asparagus, thyme,
orange zest, salt, and pepper to taste, stir together
with the mushrooms, and cook, stirring occasionally,
until the asparagus is crisp-tender, 3 to 4 minutes.
Remove from the heat.
Heat and lightly toast the tortillas on a hot
comal or skillet.
Dip a tortilla in the mole, place it on a plate,
and top with 2 to 3 tablespoons of the mushroom and
asparagus mixture and a tablespoon of crumbled
goat cheese. Roll up into a chubby enchilada and
place seam side down on a serving platter. Continue
with the remaining tortillas and filling.
Reheat the sauce if necessary. Spoon a generous
amount of sauce on top of the enchiladas (use it
all if you wish), garnish with chives and toasted
pine nuts, and serve.
Text excerpted from Mexican Today, ©2016, by Pati
Jinich. Reproduced by permission of Rux Martin
Books/HoughtonMifflin Harcourt. All rights reserved.
LS
Photo courtesy Jennifer Chase.
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