BROWN SUGAR CAIPIRINHA
The brown sugar picks up on the inherent smokiness of the cachaca. A cocktail to drink all summer long!
Provided by Cally
Categories Drinks Recipes Cocktail Recipes Rum Drinks Recipes
Time 5m
Yield 1
Number Of Ingredients 4
Steps:
- Combine lime wedges and brown sugar in a lowball cocktail glass; mash with a cocktail muddler to release lime juice. Top glass with ice. Pour in cachaca and stir.
Nutrition Facts : Calories 146 calories, Carbohydrate 4.5 g, Sodium 1.9 mg, Sugar 4.5 g
CAPE MAY CALABAZA
Provided by Food Network
Time 45m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. Rub the inside of an ovenproof casserole with a bit of oil or spray it with cooking spray to prevent sticking. Add the calabaza, apricots, and orange juice. Sprinkle with the brown sugar and cinnamon and dot with butter. Cover with aluminum foil and bake for 30 minutes, or until the calabaza is fork tender. Serve hot.
SPICED CALABAZA: CALABAZA EN TACHA
Provided by Aarón Sánchez
Categories side-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Begin by making the glaze in a pot. In a medium sauce pot on a medium flame, add piloncillo, sugar, and the water. It should take about 10 minutes for the sugar to dissolve. Add canela and orange juice, cook for another 10 minutes and then begin to whisk in butter. Place quartered pumpkins on a sheet tray, and pour spoonfuls of glaze on each piece. In a preheated 400-degree oven, cook calabaza for 20 minutes until roasted through.
ROASTED CALABAZA
Provided by Maggie Ruggiero
Categories Side Squash Healthy Gourmet Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 3
Steps:
- Preheat oven to 475°F with racks in upper and lower thirds.
- Seed and peel calabaza, then cut into 3/4-inch-wide pieces (about 3 inches long).
- Toss with oil, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper, then divide between 2 large shallow heavy baking pans, spreading in 1 layer.
- Roast calabaza, switching position of pans and turning calabaza over halfway through cooking, until tender and starting to caramelize, 35 to 45 minutes.
ENCHILADAS CALABAZA
Make and share this Enchiladas Calabaza recipe from Food.com.
Provided by Divinemom5
Categories Mexican
Time 50m
Yield 12 enchiladas, 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350.
- Mix squash, cream cheese, scallions and spices until smooth.
- Warm tortillas in hot skillet until pliable.
- Fill each tortilla with 1/4 cup of filling, Roll tightly and place in baking dish, seam side down.
- Pour salsa over filled tortillas.
- Sprinkle with cheese.
- Cover dish with foil, bake 25-30 minutes or until heated through.
Nutrition Facts : Calories 351.9, Fat 16, SaturatedFat 8.7, Cholesterol 43.3, Sodium 743.3, Carbohydrate 46.3, Fiber 7.3, Sugar 6.7, Protein 10.7
AUTHENTIC DULCE DE CALABAZA (MEXICAN PUMPKIN CANDY)
This is the real candy you can find at the flea market or your grandma's house! Hard on the outside, sweet and juicy on the inside. I used about half of the sugar the recipe calls for and it was sweet enough--you can taste the freshness of the fruit in every bite! You may find the hydrated lime (or calcium hydroxide, or slaked lime) in specialty grocery stores (Mexican product is called Cal) or garden center.
Provided by Rubi5236
Categories Candy
Time P1DT4h
Yield 60 wedges
Number Of Ingredients 4
Steps:
- Cut pumpkin into uniform wedges or slices. Peel and cut pieces of desired size.
- Soak overnight in lime water to cover. (Use 1 tablespoon lime to each quart of water. Stir lime water well before pouring over pumpkin.).
- Remove pumpkin from lime water and wash thoroughly 3 or more times in clear water.
- Cover pumpkin with warm water and bring slowly to boiling point. Boil for 5 minutes.
- Drain and wash twice in clear cold water. Drain for an hour.
- Pierce each piece in several places with a fork so that sugar syrup can be absorbed.
- Weigh pumpkin and use equal amount of sugar. Cover pumpkin with sugar, moisten with water and bake at 300 degrees until pumpkin is crystalized, about 3 hours.
- Drain and place pumpkin on wax paper to dry.
- Will keep refrigerated about a week but you should double bag leftovers and freeze for later.
Nutrition Facts :
CALABAZA WITH BROWN SUGAR
Gloria Linss, grandmother of my editorial assistant, Valeria, was kind enough to provide us with the perfect ratio of sugar and cinnamon to squash for this recipe. She also pointed out that at her house they did not chop the squash; she would literally smash the whole gourd onto the kitchen floor until it broke into pieces. You can keep it old-school and do that, but I suggest you go with a very sharp knife: it makes cleanup easier. For a sweet finish, do as Gloria does and drizzle the squash with chilled evaporated milk before serving. The cold milk is the perfect counterpoint to the extravagantly sweet, melt-in-your-mouth cinnamon-scented squash.
Yield serves 4 to 6
Number Of Ingredients 3
Steps:
- Stir 6 cups water, the brown sugar, and the cinnamon sticks in a large heavy pot until the sugar dissolves. Add the squash and bring to a boil over high heat. Reduce the heat and simmer, uncovered, for 2 1/2 hours, or until almost all of the liquid has evaporated, the mixture has thickened, and the squash is very tender. Remove the cinnamon sticks, let the squash cool slightly, and serve warm or at room temperature.
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