MOSA (PLANTAIN FRITTERS)
The best qualities of very ripe plantains are revealed under high heat - their sugars caramelize, making each bite sweet and creating contrasting crisp and tender textures. In these fritters, mashed ripe plantains, from fruit with all-black peels, are folded into an aromatic batter with cornmeal for a thrilling crunch and sour cream for a pillowy tenderness. A great snack or addition to any meal, they're also delicious on their own, but can be served with a garlicky fry sauce for dipping if you'd like.
Provided by Yewande Komolafe
Categories snack, finger foods, appetizer, side dish
Time 30m
Yield 40 fritters
Number Of Ingredients 13
Steps:
- In a medium bowl, whisk together the cornmeal, flour, baking powder, baking soda and salt.
- Cut off the ends of each plantain. Use a sharp knife to slice the peel along the length of each plantain without cutting into the flesh. Remove peels and discard. Slice plantains crosswise into 1-inch pieces. Using a mortar and pestle or a food processor, pound or pulse the plantains into a coarse purée. Avoid making the purée too smooth, especially if using a food processor.
- Set aside 1/4 cup scallions for garnish. Stir or pulse the remaining 1/4 cup scallions, the garlic, ginger and Scotch bonnet pepper into the purée in the mortar or processor. Add the purée to the cornmeal mixture, and stir until the batter is just combined and resembles a shaggy dough. Fold in the sour cream.
- Line a sheet pan with paper towels or set a wire rack in the pan. Heat 1 1/2 inches of oil in a medium saucepan or deep skillet over medium-high to 325 degrees. If you don't have a deep-fry thermometer, test the oil temperature by lowering a pea-size drop of batter into the oil. Bubbles should form around the batter, and the drop should float to the surface.
- Working in batches to avoid crowding the pan, use a small dessert spoon to drop heaping teaspoon-size portions of the batter into the hot oil and fry, turning frequently, until golden brown, about 5 minutes. The batter should not darken too quickly or take too long to cook through, so maintain the oil temperature by raising or lowering the heat as needed. Transfer the mosas to the paper towels or rack using a slotted spoon or tongs. Repeat with the remaining batter.
- Serve warm, garnished with the remaining scallions, with fry sauce alongside.
OAXACAN YELLOW MOLE FILLING
Oaxaca is the place where they invented mole sauce, "that perfect specimen of Mexican cooking," according to Ana M. de Benitez in "Pre-Hispanic Cooking." This is also where the natives carve wonderful mythological creatures and eat their tamales steamed in banana leaves (unlike anywhere else in Mexico).
Provided by Molly O'Neill
Categories sauces and gravies
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the oil in a large, heavy skillet over medium heat. Add the garlic and onion and cook, stirring often, for 2 minutes. Stir in the tomatillos, cinnamon, oregano, cloves and peppercorns. Reduce the heat to low and simmer until the tomatillos are tender, about 20 minutes.
- Meanwhile, place the chilies in a small bowl and cover with boiling water. Soak until very soft, 10 to 20 minutes. Place the tomatillo mixture in a food processor. Pulse to partly puree. Add the chilies, one at a time, tasting after each addition until the filling is as hot as you like it. Puree until smooth. Season to taste with salt. Follow directions for basic tamales.
MIMOSA
A standard offering at brunches, Mimosas are as pretty as they are tasty. In this Mimosa recipe, the champagne doesn't overpower the orange juice-especially if the champagne is extra dry. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Time 5m
Yield 1 serving.
Number Of Ingredients 5
Steps:
- Pour champagne into a champagne flute or wine glass. Pour the Triple Sec and orange juice into the glass. Garnish as desired.
Nutrition Facts : Calories 119 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 13g carbohydrate (11g sugars, Fiber 0 fiber), Protein 0 protein.
MANMOSA
Here's a guy-friendly adaptation of the sweet and fruity mimosa. This combo of OJ and beer is a tasty kick-off to Dad's big day. -Mike Dietiker, Elburn, Illinois
Provided by Taste of Home
Time 5m
Yield 2 servings.
Number Of Ingredients 3
Steps:
- Divide beer between 2 tall glasses. Add 1/2 cup orange juice and 1 ounce Triple Sec to each glass.
Nutrition Facts : Calories 229 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 7mg sodium, Carbohydrate 31g carbohydrate (28g sugars, Fiber 0 fiber), Protein 1g protein.
YELLOW-MOSA
Make and share this Yellow-Mosa recipe from Food.com.
Provided by Vseward Chef-V
Categories Beverages
Time 1m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Build the ingredients in the order given in a champagne flute.
- Garnish with orange twist.
Nutrition Facts : Calories 437.5, Fat 0.1, Sodium 25.3, Carbohydrate 18, Fiber 0.1, Sugar 7.5, Protein 0.7
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