Panocha Walnuts Recipes

PANOCHA

Steps:

• In a medium-sized heavy saucepan combine sugar, cream, and salt and cook over low heat, covered, for 3 minutes.
• Remove lid and continue cooking over low heat (do not stir) until the mixture registers 234 degrees F on candy thermometer.
• Remove pan from heat and stir in butter.
• Then cool mixture to 110 degrees F by placing pan in another pan of cold water, changing water several times until candy registers 110 degrees F.
• Beat candy until it's very smooth and creamy.
• Stir in vanilla and pecans.
• Pour into buttered pan and cut into squares when cool.

PANUCHOS

Steps:

• For the shredded turkey: Heat a large pot of water to just below a simmer and add the salt, pepper, oregano, cilantro and garlic. Poach the turkey legs in the barely simmering water for 2 hours. Remove the turkey and pat dry.
• Prepare a grill for medium-high heat. Grill the turkey legs until nicely charred. Pull or shred the turkey and set aside.
• For the pickled red onions: Put the red onions in a mixing bowl with the vinegar, salt and 1/2 cup water. Mix well and let rest for 1 hour.
• For the black bean puree: In a medium saute pan, heat the oil or lard. Add the yellow and serrano chiles and fry lightly. Add the diced onions and saute until translucent, 4 to 5 minutes.
• In a blender, puree the black beans with just enough water to allow the mixture to run in the blender. Transfer the black bean puree to the pan with the onions and chiles and cook over medium-low heat, 20 to 30 minutes. Add salt to taste.
• For the tortillas: Mix or knead the salt into the masa. Divide the masa into 15 balls. As you work, keep the masa balls in a bowl covered with plastic wrap to keep the dough from drying out. Add a bit of water if needed for a pliant masa.
• Heat a comal (smooth, flat griddle) or skillet over medium-high heat until hot.
• Line a tortilla press with a piece of plastic wrap. Put 1 ball of masa into the center of the press and cover with another piece of plastic wrap. Press down on the tortilla press until the tortilla is about 6 inches in diameter.
• Carefully peel the plastic wrap off the tortilla and place the tortilla on the hot comal. When it no longer sticks to the comal, flip to the other side. Press the tortilla with a clean, folded kitchen cloth so that it puffs up. Press around the edges to make sure it puffs up all around and leave a few seconds more on the comal before removing the tortilla.
• Along the side, carefully slit the top layer of the tortilla that puffed up--an opening of 1 inch will do--and lift up all the way inside, creating a pocket. The tortilla will still be very hot, so be careful. Do not create too wide an opening, separate completely or tear. To cool, place on paper towels or a clean dish towel. Repeat the process with the remaining masa balls.
• Take a cooled tortilla, carefully lift open the top and smear a teaspoonful of black bean puree inside the pocket. Press with your fingers to make sure the bean puree is spread evenly all around. Repeat the process with the remaining tortillas and black bean puree.
• Just before serving, heat the comal over medium-high heat and add some vegetable oil. To finish the panuchos, place each one on the hot comal and toast until golden on both sides, 2 to 3 minutes on each side. Remove to paper towels. (This should be done just before you are ready to serve, as panuchos are best eaten freshly prepared.)
• To assemble: Top each panucho with a piece of lettuce, some shredded turkey, pickled red onions, a slice of tomato and a slice of avocado.

PANOCHA WALNUTS

Steps:

• Combine sugar, water and salt in 3 quart sauce pan.
• Slowly bring to a boil, stirring occasionally until sugar dissolves.
• Boil slowly to 246 degrees Farenheit (firm ball stage) Remove from heat.
• Add vanilla and walnut halves, stir until nuts are coated, then keep stirring, until the syrup crystallizes and turns "sugary". At this point they should not be sticky at all, but rather dry-looking.
• Dump out on waxed paper or foil and QUICKLY separate nuts using two forks.
• I usually have someone else work with me on this step.
• Let cool thoroughly before storing in a tightly covered container.

MISO WALNUT BROWNIES

Steps:

• Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with foil, leaving a 2-inch overhang on at least 2 opposing sides. Spray the foil with nonstick cooking spray.
• Whisk together the flour and cocoa powder in a medium bowl. Set aside.
• Melt the butter and chocolate in a large pot over medium heat, stirring frequently. Add 1/3 cup of the miso and whisk until smooth. Remove from the heat and stir in the granulated sugar, eggs and vanilla. Add the flour mixture and stir to combine. Fold in the walnuts. Pour the batter into the prepared pan and bake until a toothpick comes out with just a few crumbs, 33 to 36 minutes.
• Let the brownies cool completely in the pan on a wire rack, about 2 hours. Use the foil overhang to help lift them out of the pan.
• Just before serving, whisk the confectioners' sugar, remaining 2 tablespoons miso and 1 tablespoon water in another medium bowl until smooth. Drizzle the glaze over the top of the brownies then cut into 24 squares. The brownies can be stored in an airtight container at room temperature for up to 3 days.

PENUCHE FUDGE

Steps:

• Butter a baking sheet. Butter the sides of a heavy, 2-quart saucepan.
• In the saucepan, stir together white sugar, brown sugar, cream, milk and margarine and bring to a boil over medium heat. Heat, without stirring, to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Remove from heat and cool to lukewarm (110 degrees).
• Stir in vanilla and beat vigorously until mixture loses its gloss. Quickly stir in pecans and spread on prepared sheet. Score into squares while warm; cut when firm.

PENUCHE

Steps:

• Butter an 8x8 inch square dish.
• In a medium saucepan over medium heat, combine brown sugar, white sugar, cream, corn syrup and salt. Stir until sugar is dissolved. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Remove from heat and let cool without stirring until bottom of pan is lukewarm. Pour in vanilla and beat until creamy. Stir in nuts. Pour into prepared pan.
• Let cool completely before cutting into squares.

PENUCHE FUDGE

Steps:

• Line a 9-in. square pan with foil; grease foil with 1 teaspoon butter., In a large heavy saucepan, combine sugars, milk, corn syrup and salt. Bring to a rapid boil over medium heat, stirring constantly. Cook, without stirring, until a candy thermometer reads 234° (soft-ball stage). Remove from heat. Add vanilla and remaining butter to pan (do not stir)., Cool, without stirring, to 110°, about 40 minutes. Beat with a spoon until fudge just begins to thicken. Add walnuts; continue beating until fudge becomes very thick and just begins to lose its sheen (about 10 minutes total). Immediately spread into prepared pan. Cool., Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store between layers of waxed paper in airtight containers.

BROWN SUGAR FUDGE

Steps:

• Combine milk, brown sugar, butter, and salt in a 3-quart heavy saucepan and bring just to a boil over moderate heat, stirring until sugar is dissolved. Reduce heat to low and simmer, stirring frequently, until mixture registers 238°F on thermometer and a teaspoon of mixture dropped into a small bowl of cold water holds a soft ball when pressed between your fingers (this will take about 30 minutes).
• Transfer to a heatproof bowl. Beat in vanilla with an electric mixer at medium speed, then add confectioners' sugar a little at a time, beating until fudge is thick and smooth, about 5 minutes.
• Spread evenly in an ungreased 8-inch square baking pan. Refrigerate, uncovered, until firm enough to cut, about 30 minutes.
• Cut fudge into 64 squares with a sharp paring knife.

PENUCHE FUDGE

Steps:

• Coat a 5-by-10-inch loaf pan with cooking spray. Line with plastic wrap leaving a 2-inch overhang on 2 sides.
• Bring evaporated milk, brown sugar, butter, and salt to a boil in a medium saucepan, stirring constantly. Reduce heat to medium-low, and simmer, stirring frequently, until mixture registers 236 degrees on a candy thermometer, about 25 minutes.
• Transfer to a mixer bowl, and beat in confectioners' sugar on low speed. Scrape down sides of bowl as needed. Increase speed to medium, and beat until mixture is thickened and smooth, 2 to 4 minutes. Reduce speed to low, and add vanilla and walnuts.
• Spread mixture in pan, smoothing top. Refrigerate, uncovered, until firm, about 25 minutes. Unmold fudge using plastic overhang, and discard plastic. Cut into 18 pieces.

PANOCHA RECIPE

Steps:

• Mix all ingredients expect vanilla in large saucepan stirring constantly over medium heat until mixture boils. Cook stirring constantly until temperature reaches 238 on a candy thermometer or to soft ball stage. Remove from heat and cool to 110 degrees. Add vanilla. Beat until mixture loses it's gloss and begins to set then quickly stir in nuts. Quickly pour into 8 x 8 inch pan and cool. Cut into squares.