Aztec Oranges Recipes

AZTEC HOT CHOCOLATE

Steps:

• For the hot chocolate: Bring the milk to a simmer in a large heavy saucepan over medium-high heat. Add the chocolate, guajillo chile, cinnamon stick and vanilla bean. Reduce the heat to medium-low. Simmer for 10 minutes, whisking constantly to develop some froth and completely melt the chocolate. Remove the chile, vanilla bean and cinnamon stick from the hot mixture.
• For the whipped cream: In the bowl of a stand mixer fitted with a whisk attachment, or in a large glass mixing bowl with a hand mixer, beat the cream until soft peaks form. Add the powdered sugar and beat to stiff peaks.
• Pour the hot chocolate into a mug. Dollop with the whipped cream and dust with cinnamon and chili powder. Serve immediately.

AZTEC FRUIT BARS

Steps:

• Position an oven rack in the center of the oven and preheat to 325 degrees F. Prepare an 8-by-8-inch square baking pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
• In a large bowl, whisk together the flour, ancho chile powder, salt, baking powder and baking soda. Stir in the almond, apricots, chocolate, cranberries, dates, figs, brown sugar and popped amaranth. Use your fingers to make sure that everything has been coated with the flour mixture evenly.
• In a separate bowl, using a stand mixer with a whisk attachment, beat the honey, vanilla and egg until thick in texture, about 1 minute. Add the egg mixture to the fruit and flour mixture and mix using a spatula until everything is coated with the egg mixture. Spread onto the prepared baking pan, pressing to even out.
• Bake until the batter is golden brown and can pull away from the sides of the pan, about 30 minutes. Let cool before cutting.
• Lift the bar from the pan by the edges of the aluminum foil. Use a sharp knife to cut into 16 even squares.

XOCOLATL (AZTEC CHOCOLATE)

Steps:

• Bring 1 1/2 cup water to a boil in a pot; add the chili pepper, seeds included, to the boiling water and cook at a boil for 5 to 10 minutes. Strain the chili pepper and seeds from the water; return the water to the pot. Add 4 cups water to the chili pepper-infused water, reduce heat to medium-low, and bring to a slow boil. Stir the cocoa powder and vanilla extract into the boiling water; cook and stir until the powder dissolves completely, 5 to 10 minutes.

AZTEC CHOCOLATE DOUGHNUTS

Steps:

• In medium bowl, beat eggs, granulated sugar, buttermilk, 3 tablespoons butter and 1 teaspoon vanilla with whisk until blended. Stir in cocoa. Stir in all remaining doughnut ingredients except oil just until moistened. Grease another medium bowl with shortening. Place dough in bowl, turning dough to grease all sides. Cover bowl with plastic wrap; refrigerate 1 hour.
• Place dough on generously floured surface. Roll dough in flour to coat. With floured rolling pin, roll dough to 3/8-inch thickness. Cut dough with floured 3-inch cookie cutter.
• Line 2 cookie sheets with cooking parchment paper. Place dough rounds on cookie sheets about 1 inch apart. Cut out centers using floured 1-inch cookie cutter. Reroll scraps to cut additional doughnuts. Cover cookie sheets loosely with towels; let stand at room temperature while heating oil.
• In 4-quart Dutch oven or heavy 3-quart saucepan, heat 2 inches of oil to 375°F. Place cooling rack on cookie sheet. Fry doughnuts in oil, 3 to 4 at a time, about 2 minutes, turning over every 30 seconds, until deep brown and puffed (do not undercook or centers will be raw). Remove from oil with slotted spoon to cooling rack. Cool doughnuts completely, about 20 minutes.
• In 1 1/2-quart microwavable bowl, microwave 1/4 cup butter, the milk, corn syrup and 1/8 teaspoon cinnamon on High 45 seconds or until mixture can be stirred smooth. Stir in chocolate chips. Microwave an additional 30 seconds; carefully stir until chocolate melts and mixture is smooth (stirring too quickly can cause air bubbles in glaze). Stir in 1 cup powdered sugar and the vanilla until smooth. Stir in additional powdered sugar, 1 tablespoon at a time, until consistency of thick syrup. Dip top of each doughnut into glaze; let excess drip off. Place doughnuts on cooling rack, allowing excess glaze to drip onto cookie sheet. Let stand until glaze is set, about 30 minutes.

AZTEC ORANGES

Steps:

• Use a sharp knife to cut a slice off the top and bottom of each of the oranges, then remove the peel and pith, careful to retain the shape of the oranges.
• Hold oranges on their side and cut horizontally into slices.
• Place oranges in a nonmetallic bowl. Cut the lime in half and squeeze over the oranges. Sprinkle with the tequila and liqueur then sprinkle over the brown sugar to taste (two tablespoons or so should be plenty).
• Cover and chill till ready to serve, then transfer to a serving dish, mix gently with the berries and decorate with lime zest. Enjoy!

CINNAMON ORANGES

Steps:

• Peel oranges, then slice crossways into rounds and arrange on a pretty plate.
• Add a few apple slices, if desired.
• Lightly dust with cinnamon and serve immediately.