by Darlene Tenes
This was a menu I created for my mother's milestone birthday party dinner in October. I wanted to do something special so I searched around the internet for Mexican tasting menus but they were mostly French or European flavors. My heart was set on making Chiles en Nogada as the main course so it ended up becoming a 6 course dinner instead of a true tasting menu. However, I was determined not to have a typical Mexican meal. So, you'll be shocked to learn that there were no beans, rice or tortillas served.
1 cup water
3 dried ancho chili peppers
1 tsp chipotle en adobo
5 medjool dates
1 cup apricot jam 10 oz jar
1/4 cup lime juice from 4-5 large limes
3 tbsp brown sugar
3/4 tsp salt
Boil water, then add additional ingredients. Simmer for 5 minutes. Let cool down and place in blender until it is a smooth preserve.
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PRICKLY PEAR SORBET
6-8 Prickly Pears, remove pulp from rind
6 Limes, squeezed
1/4 cup Simple Syrup (sugar & water)
Place the prickly pear pulp, simple syrup, and lime juice in a blender or food processor. Mix on high until smooth. Transfer to a freezer safe container and freeze for 2-3 hours. Use a small scoop to make balls and freeze again. Make round indents in clean cactus paddles and place round sorbet with flower for decor.
3 Tbls. Butter
2 White Onion or Vidalia onion, roughly chopped
6 Garlic Cloves, chopped]
4 Large Carrots, peeled and roughly chopped
2 Granny Smith Apples or any apples, peeled, cored, and diced
3 Small White Potatoes, peeled and diced
4 cup Chicken Stock
1 tsp. Salt
1 tsp. Freshly Ground Pepper
1 tsp. Cinnamon, ground
1tsp. Nutmeg, preferably freshly ground
¾ tsp. Ground Ginger
¼ c. Brown Sugar
1 can of Coconut milk, not lite
2 tbsp olive oil
1/4 onion finely diced
1/2 lb ground pork
1/2 lb ground beef
1/2 tbsp salt
1 tsp ground pepper
1 garlic clove finely minced
1.5 cup tomato sauce
1 apple diced
1 dried apricots diced
1/2 plantain diced
1/4 cup raisins
1/4 cup slivered almonds
3 tbsp chopped biznaga (or dried apricots)
pinch ground cloves
pinch ground cinnamon
6 poblano peppers
Nogada Sauce
1/2 cup Skinless Walnuts
¼ cup Honey
1 tsp Cinnamon
1/2 tsp Salt
1/2 cup Crema Mexicana con Sal
1/2 cup Whipping Cream
4 oz. Goat Cheese
Garnish
2 small pomegranates or 1 large
1 small bunch of parsley
