Strawberry-Rhubarb Orange Flower Punch
Ingredients:
- 1 large Strawberry
- 1 oz Rhubarb Syrup
- 1 oz Orange Flower Syrup
- 1 ½oz Cazadores Reposado Tequila
- ½ Lime
- Splash of sparkling water
- Take strawberry and rhubarb syrup, and the juice of ½ lime and muddle together in bottom of shaker.
- Cover with Ice, add Tequila, cover and shake.
- Pour contents of shaker in glass, and top with sparkling water.
Ingredients:
- 1 cup rhubarb, washed and cut into 1/2-inch pieces
- 1 cup granulated sugar
- 1 1/4 cups water
- Combine all ingredients in a small saucepan and stir. Place over high heat and bring to a boil. Once mixture boils, reduce heat to low and simmer until rhubarb is falling apart and color has bled into the syrup, about 20 to 25 minutes.
- Remove from heat and, using a fine mesh strainer, strain and discard rhubarb solids. Let syrup cool to room temperature, then transfer to a resealable container and store in the refrigerator.
Sopes
Ingredients:
- 2 cups corn flour (masa harina)
- 4 tablespoons all purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 11/2 cups warm water
- Canola or oil of your choice for frying
- Mix flours, baking powder, and salt, and add the warm water. You may need a little more warm water to make moist, smooth dough.
- On a lightly floured surface, roll out the dough to 1/4 inch thick. Using a 3-inch round cookie cutter, cut out sopes.
- Turn the edges up to form small edge. Keep a damp dish towel over the dough. You can re-roll unused dough.
- Heat a cast iron skillet and add enough oil to coat the bottom of the pan. When hot, place the sopes into the hot oil and fry until they are a light golden brown and slightly crisp on top, about 1 minute on each side.
- Drain on paper towels and make a slit on the side as soon as they have cooled enough to handle.
- Chicken verde with spicy marinated cabbage, crema and pico de gallo
- Barbeque steak with beans, peppers, onions and tomatillos
- Grilled shrimp with roasted corn-black bean salsa, crema and pasilla chilies
- Pulled pork with smoked chipotle refried beans, grilled pineapple and guacamole
Paper Flowers:
- To make the stamen: Take a small wooden dowel or stick and wrap the top with black tissues paper forming a small ball on the top. Glue down with craft glue
- Petals: Cut magazine pages into tear drop shapes, progressively making them slightly bigger in size. You will need approximately 25 pieces total
- Starting with the larger pieces of newspaper petals begin gluing them around the stick progressively working outward so that flower shape forms
- Continue gluing on petals until flower shape is formed.
