Mexico has a great tradition of sweet refreshing drinks. My favorites are horchata, tamarindo, and jamaica “ha-mike-ah”. This was my first time making horchata and it turned out well. I’ll probably do it again, but I might cut back on the almonds because they’re hard to get and this recipe takes a lot of them. I also really didn’t enjoy blanching and peeling almonds by hand. Definitely buy blanched almonds if you have the option.
There’s a wide variety of horchata recipes, but you can find the one I used at the Homesick Texan blog. I liked this recipe because it doesn’t use powdered cinnamon or milk. Powdered cinnamon tends to float on top of liquids and adding milk to horchata just doesn’t seem authentic.
Posted in drinks, Latino, snacks, vegan, vegetarian
Tagged agua fresca, almond, cinnamon, drink, horchata, lactose free, lime, Mexican, recipe, rice, snack, vegan, vegetarian
There are many ways to make yogurt. Some people use yogurt machines, some people don’t. I’ve heard that some Vietnamese people make yogurt out of sweetened condensed milk. The yogurt at my favorite Indian place tastes like they steep onions in it. You can buy a powdered yogurt starter, or you can use plain yogurt as a starter. Greek yogurt is made from high fat milk and then strained.
I prefer to make yogurt with the help of a yogurt maker. The most important thing about making yogurt is getting the temperatures right. You need the milk to be the right temperature when you combine it with the yogurt starter and you need to maintain the right temperature for the 7 hours that the yogurt cultures are growing in the milk. This second part was very difficult for me before I got a yogurt maker. Our house is not insulated, has drafty windows and doesn’t have heating or air conditioning. So the inside of our house can be anywhere from 50F in the winter to 90F in the summer. That’s why I really like having a machine that keeps the yogurt at the right temperature for as many hours as I want. Continue reading
This is a special appetizer that my dad makes for Thanksgiving every year. He first learned it from his brother, my Uncle John, and then reinvented the recipe at home. So, this is a very Thanksgiving dish for us, but you could make it for Christmas too.
I do think the fresh cranberries taste better than using cranberry sauce, but it’s still pretty good the way I make it here. Isn’t it funny that the North American version has pineapple and the Asian version doesn’t? That’s because we don’t have canned pineapple and pineapple season is in the summer.
Hello to my family celebrating Thanksgiving in Kansas City! I hope you ate some of this cranberry cheese spread too. Miss you guys.
Posted in sauces, snacks, vegetarian
Tagged appetizer, cilantro, cranberry, recipe, sauce, snack, spicy, tart, Thanksgiving, vegetarian