Recipes, Cooking & Art Direction: Mariana Nuño Ruiz McEnroe | Photography: Ian McEnroe |
Published: September 5, 2015
While growing up, Hibiscus-Jamaica agua fresca was often the drink of choice to refresh on a Summery day. I remember my mom and grandma buying the dry flowers in bulk. Hibiscus-flor de Jamaica or Roselle should not be confused by the ornamental hibiscus plants, these ruby red flowers come from a different plant scientific name Hibiscus sabdariffa which are dried and used in many preparations, from sweet to savory dishes. The flavor profile of this Hibiscus is highly acidic, almost citrus like. It contains high doses of vitamin C and a unique flowery citrus flavor that is just right for refreshing drinks and tames the thirst on hot summer days. For me, growing up in Mexico, Agua fresca de Jamaica was my “cool”aid.
With this in mind and thinking of something refreshing and fun to drink, I thought of making a fruit punch, or the good Sister of Sangria. This Hibiscus Mint Fruit Punch just got loaded with lots of fresh fruit, and SVETIA sweetener which makes this Fruit punch the good sister of Sangria, or the healthiest Agua Fresca!
Recipes, Cooking & Art Direction: Mariana Nuño Ruiz McEnroe | Photography: Ian McEnroe |
Published: August 14, 2015
The kitschy Sassy, forgotten drink “the Piña Colada” what happened to it?
I think it was forgotten after the caloric curfew of the 90’s… I do not know why people stopped drinking this creamy refreshing and delicious pineapple concoction? Was it the calories or the bad infamous song?…
These days everything about coconut its “chic and healthy”. Coconut oil, coconut flakes, coconut sugar, coconut cream, coconut beauty products, everything coconut can make you more shiny, fragrant, moisturized, and not to mention, those coconut based bronzers can give you a hell of a good tan!. The only forgotten situation related to coconut it’s on the music department; that, has not shown improvements at all. Well, who would attempt right? hehehe!
With this in mind, why not bring a healthier, kitschier, “Sassier” Piña Colada back?
Recipes, Cooking & Art Direction: Mariana Nuño Ruiz McEnroe | Photography: Ian McEnroe |
Published: June 27, 2015
The great Hemingway, a classic cocktail, a daiquiri to be precise. This iconic Cuban drink was born in La Floridita restaurant, one of the favorite bars of Ernest Hemingway.
Summer is here, in full bloom and we thought about making this drink a lot. What can we add, what can we change… can we make it better? Well pretty much, no.
I think the Hemingway daiquiri is perfect as it is. The drink is a refreshing mix of white rum, fresh lime juice, fresh grapefruit juice and maraschino liqueur, the perfect combination for a summer drink. With simple ingredients, natural fruit juice, this drink is a hit. Refreshing, not too sweet, with a bitter edge.
We’ve seen various versions where is made on the rocks or as a Martini. But after reading what Ernest Hemingway said about one of his favorite drinks: “ The drinks had no taste of alcohol and felt, as you drank them, the way downhill glacier skiing feels running through powder snow.” Now this sounds refreshing to me! We decided to take it “literally”.. ehehm, and we added a couple of scoops of ice to a blender and a rim of pink himalayan salt, making it a slushy. Now it lives, feels, and tastes like Hemingway’s description. Its just what you dream of on a hot summery day specially when you are dreaming of a beachy vacation that seems so far away… yet so close, as close as our couch on the living room besides our bookshelves.
Yes, this is our staycation summery treat, along with a list of our books we aim to read, this are not the newest titles out there, they are what we have not been able to read, you know those books that stay on the bookshelfs and you promise yourself you’ll read them soon. Well we have quite a homework to do.
But first things first set your self up with a drink, relax, and read…
To make a Hemingway you will need…
The Hemingway
Makes 2 generous tall glass cocktails
The juice of 2 medium size pink Grapefruits The juice of 2 juicy green Limes 3 oz. White Rum 3oz Maraschino Liquor 2 large scoops ice
Himalayan pink salt and 2 lime wedges for the glass rims.
Preparation :
Juice the grapefruits, and limes directly into the blender, add rum, add Maraschino liquor, and the two scoops of ice. Blend well until a fine ice consistency.
Rim the glasses with lime and then dip them into the pink salt. Pour the slushy and Enjoy.
Our Summer Book-it list…
Ian’s bookit list:
Naked Lunch, by William S. Burroughs…a breakthrough book from the beat generation.
Death in Venice, by Thomas Mann…a master of prose narrates a writer’s struggle with inner passion.
Kansas City Living The Rise and Times of Charlie Parker, by Stanley Crouch,…the greatest of the Be-bop musicians is born and grows up in the Midwest, influenced by the place and the musicians of the time.
James Joyce: Dubliners, a Portrait of the Artist As a Young Man, Chamber Music….great stories and vignettes of a national identity.
A Movable Feast, by Ernest Hemingway.
Mariana’s bookit list:
Movable Feast, by Ernest Hemingway, Who would not have wanted to lived in Paris in 1920’s? Hemingway’s personal stories, specific places addresses of cafes, bars, hotels, and apartments, some of which can still be found in Paris today. Even if you stay at home this Summer, you can travel to Paris with this Novel…
Habitat Summum “Una Arquitectura concsiente del Sujeto y del Entorno,…My Tesis, a colaborating project along with Igor Ivan Ojeda Delgado, and Juan Pablo de la Torre Ruiz Velasco my like brothers friends. We worked together about a year on this project, we believed in what we wrote and were convinced of our theories about the symbiosis between environmental psychology and architecture. Ten years later, I think it would be a good idea to refresh those convictions…
The Andy Warhol Diaries Edited by Pat Hackett,…This reads are for fun, this crazy Andy and the way he saw and talk to the world it is like reading a Woody Allen character, yet better…
The Nasty Bites, by Anthony Bourdain,… Who does not like a raw, sarcastic, honesty in food, coming from Bourdain everything is better, even hot dogs.
The Canal House Cooking the Spaguetti booklet,… These Ladies have such a simple narrative on their recipes, simple ingredients you can almost taste them in every page… Besides, for my waist line sake, it is better to read about pasta than to eat it…hehehe
Seven Fires, by Francissi Malmann, Grilling, the season. This is my summer bible.
Libro de cocina del hermano fray Gerónimo de San Pelayo, Coleccion de Recetarios Antiguos, by Dirección General de Culturas Populares e Indígenas en coedición con la Dirección General de Publicaciones…Cooking History, I’m always intrigued and amazed the ways the flavors, the food preparations before any pre-made, or fast and easy concepts…
Nothing Fancy, By Diana Kennedy, A re-visit of the amazing Diana and her shenanigans in the kitchen, I love the Diana, I wish we cooks would have at least a dash of her ethics and convictions in the kitchen.
Recipes, Cooking & Art Direction: Mariana Nuño Ruiz McEnroe | Photography: Ian McEnroe |
Published: December 11, 2014
It is freezing and wet cold here in Austin, I really needed a warm drink, so last night I geared up and made this warm fruit punch recipe, it is divine and it works like a charm!. This Punch is traditionally from Mexico and is served, on the cold weather months November, December, January, “Ponche de Frutas” Warm Fruit Punch is a delicious warm drink made with fall and winter stone fruits like apples, pears, crabapples, hawthorns, oranges, mandarines, guavas, prunes, plums, raw sugar cane sticks, tamarind, hibiscus tea, cloves, cinnamon well everything but the kitchen zinc!
Imagine all these ingredients gather in a pot, slowly simmering to magically deliver fantastic warm aromas and wintery flavors with only one mission: warm you up!
There are no rules when making the punch, the only ingredient that is a must is the Mexican cinnamon. For the rest, you can make it with your favorite fruit combinations, but I will encourage you to use at least 2 kind of stone fruits, 1 citrus and either hibiscus or tamarind they add the acidity background note needed to balance the sweetness.
This drink is not meant to be overly sweet. In fact most of the sweetness comes mainly from the fruits so adding a small amount of sugar is just what you need to balance the flavors.
You can use brown sugar, turbinado sugar, honey, dark agave nectar, monk-fruit sweetener or piloncillo* which its my favorite option in small amounts. Piloncillo is raw-pure unrefined sugar compressed into a cone that resembles in flavor to molasses; some times you can find it with cinnamon, anise and a little vanilla added. It is used to sweeten desserts, drinks and bake goods. So a little goes along way.
Can you imagine the aromas that this concoction will bring to your kitchen? spices, apples, cinnamon, oranges, warming up the house!…**sigh**
This punch is served in mugs and with a little spoon so you can eat the fruits from the bottom as you drink along. It is great for parties and family gatherings kids love it!
For the grownups you can spike it up by adding a little splash-a-rooh of your favorite rum or vodka as you serve it.
Whether you make a large, medium or small pot, this fruit punch will definitely warm you up inside out!…
Recipes, Cooking & Art Direction: Mariana Nuño Ruiz McEnroe | Photography: Ian McEnroe |
Published: December 19, 2013
Quick Fire Recipe, this is a delicious warm drink ; “Atole “it does not have an exact translation, this drink dates from the pre-columbian times. Moctezuma used to drink it sweetened with honey. The best way I can describe it is a warm cozy, slightly sweet and fruity light porridge. The consistency of atole varies anywhere from almost porridge-like to a thin, pourable drink.
It is made with milk, sugar, piloncillo or honey, fresh fruit, cinnamon and a little bit of cornstarch or masa. Other fruit variations can be: strawberries, blackberries, plums, mango, grounded pecans, cocoa powder, or simple vanilla. I love this Guava and Cinnamon Atole, it is warm and the fruit makes this drink simply delicious. I hope you like it as much as I do, Enjoy!
Guava and Cinnamon Atole
Serves 2 cups
2 Cups of Milk (you can use coconut milk, almond, soy, rice it will taste fantastic!)
1/2 cup water
4-6 Guavas fresh (You can use frozen or buy a guava juice concentrate)
2 cinnamon sticks
2 Tablespoons turbinado or raw sugar
2 tablespoons Corn starch disolver in 1/4 cup of cold water.
Preparation:
1. Cut and remove the seeds of the guavas and boil them in a small sauce pan with enough water to cover them, add a stick of cinnamon and cook them until fork tender. pure the guavas.
2. In a medium pot warm the milk, 1/2 cup water, cinnamon stick add the sugar until dissolve.(watch your pot at all times-do not let it boil!)
3.Once that the milk is warm add the guava pure, stir until well incorporated, and add the cornstarch dissolved in cold water little at the time and stirring the milk at all times until it thickens a bit. let it come to a soft simmer.
Recipes, Cooking & Art Direction: Mariana Nuño Ruiz McEnroe | Photography: Ian McEnroe |
Published: August 2, 2013
Playing with leftovers can be fun. Ian my husband, is a master of drinks and beverages. He can make awesome concoctions in the blink of an eye. Last weekend what we had in our liquor cabinet was not very promising. But sure enough, Ian saw lots of possibilities and he came up with this awesome drink. We named it “Dos Flores” for obvious reasons, the Hibiscus tea and the Elderberry flowers liquor. After drinking the first martini we started joking about the combination of Elderberry flowers and “Jamaica” (in Mexico pronounced -Ha-my-cuh) which is very widely used for Aguas Frescas, popsicles, sauces you name it. Then we started to make comparisons and talking about history. One thing lead to another, and suddenly we where just thinking that this Martini would have been just the thing to drink if Benito Juarez ran into the Emperatriz Carlota; something a little sweet and sour to smooth out the edges of the time of the monarchy back in the day.
Anyway, we were just being silly and it made us laugh to the point that I have to share my mental image. What I know for sure is that it will smooth out the edges of any Friday. Have a great weekend *cling!* cheers!
Martini Dos Flores
1 part Vodka
1 part Extra dry Vermouth
1 part Elderberry Liquor I used St. Germain Liqueur
A splash of concentrated Jamaica “hibiscus tea”, instructions below…
Splash of bitters
Squeeze of Lime
Ice
Jamaica- Hibiscus concentrated tea:
1/4 cup of hibiscus dry flowers
1 cup of boiling water
Proceed to steep the tea for about 3-4 min.Using a french press makes it really easy, is you don’t own one just make a tea and pass it trough a sieve.
Cool for about 20-30 minutes.
Garnish :
Lime wedges
1 Rehydrated hibiscus flower left over from the concentrated tea making. (optional)
Proceed to:
In a shaker, pour the Vodka, Vermouth, Elderberry liquor, squeeze of lime and the bitters with plenty of ice. Shake vigorously and strain into a chilled martini glass.
Garnish with Lime wedge and pour the concentrated hibiscus tea slowly into the center of the glass to create the marbling effect.
(Add a couple of extra ice cubes, especially if you are in Austin Texas Summer)
Serve in a chilled martini glass. Enjoy!
Cheers!
Music Pairing: Danzon No.2 Marquez Alondra dela Parra
