DOCSLIB.ORG

Blueberry-Cardamom Mexican Atole

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Blueberry-Cardamom Mexican Atole Blueberry-Cardamom Mexican Atole An unexpected blueberry-cardamom flavor adds exotic sweetness to atole, Mexico´s traditional warm masa beverage. Prep Time: 5 minutes Cook Time: 15 minutes 4 cups (1 L) water, divided 1/4 tablet (0.8 ounces) (25 grams) Mexican chocolate 1/3 cup (80 mL or 70 grams) sugar 1/4 teaspoon (1 mL or 0.7 grams) McCormick® Gourmet Collection Ground Cardamom 1/2 cup (125 mL or 60 grams) masa harina (instant corn masa flour) 1 2/3 cups (400 mL or 250 grams) blueberries 1. Bring 3 cups (750 mL) of the water and *chocolate to simmer in medium saucepan on medium heat, stirring to melt chocolate. Stir in sugar and cardamom. 2. Place *masa, remaining 1 cup (250 mL) water and blueberries in blender; cover. Blend on high speed until smooth. 3. Stir into chocolate mixture in saucepan. Cook on medium-low heat 8 to 11 minutes or until thickened, whisking occasionally. Sweeten to taste with additional sugar as desired. Serve hot. Makes 5 servings. Test Kitchen Tips: *Mexican chocolate is sweet chocolate flavored with cinnamon and sometimes nutmeg, allspice and nuts. It is used to prepare Mexican hot chocolate and mole. It is packaged in tablet from and is available in Latin markets and some supermarkets under the brand names Abuelita and Ibarra. *Masa harina is the flour made from dried corn kernels that have been soaked in limewater. It is used to prepare corn tortillas, tamales, pupusas and gorditas. It is available in the Latinmarkets or baking aisle of some supermarkets. Spiced Duck Arepas with Blueberry Port Sauce Arepas are lightly fried cornmeal rounds served throughout Latin America in both sweet and savory dishes. In this savory rendition, arepas are topped with sliced duck breast and a blueberry and Port sauce. Prep Time: 30 minutes Cook Time: 50 minutes Spiced Duck: 1 teaspoon (5 mL or 2.5 grams) McCormick® Gourmet Collection Ancho Chile Pepper 1 teaspoon (5 mL or 2.5 grams) McCormick® Gourmet Collection Ground Cardamom 1/2 teaspoon (2 mL or 2.5 grams) McCormick® Gourmet Collection Sicilian Sea Salt 1/4 teaspoon (1 mL or 0.5 grams) McCormick® Coarse Ground Black Pepper 1 boneless duck breast half, with skin (about 1 pound) (454 grams) Blueberry Port Sauce: 1/2 cup (125 mL or 165 grams) blueberry jam or preserves 1/2 cup (125 mL) Port 1 tablespoon (15 mL or 10 grams) finely chopped onion 1/2 teaspoon (2 mL or 1.5 grams) McCormick® Gourmet Collection Ground Cardamom 1/4 teaspoon (1 mL or 0.5 grams) McCormick® Coarse Ground Black Pepper 2 tablespoons (30 mL or 28 grams) butter 1 teaspoon (5mL) lemon juice Arepas: 1/2 cup (125 mL) water 1/2 cup (125 mL or 80 grams) white cornmeal 1/2 cup (125 mL or 60 grams) masa harina (instant corn masa flour) 8 tablespoons (125 mL or 112 grams) butter, divided 1/4 teaspoon(1 mL or 1 gram) McCormick® Gourmet Collection Sicilian Sea Salt Cilantro leaves and thin strips of lemon peel (for garnish) 1. For the Spiced Duck, mix ancho chile pepper, cardamom, sea salt and pepper in small bowl. Score skin of duck with diagonal cuts. Rub both sides of duck breast with spice rub. Heat medium skillet on medium-low heat. Add duck breast, skin-side down. Cook 15 to 20 minutes or until some fat has melted and skin is browned. Turn duck breast; cook 8 to 11 minutes or until internal temperature reaches 135°F (60°C) for medium-rare.Remove duck from skillet. Set aside. 2. Strain duck fat, reserving 2 tablespoons (30 mL). Wipe skillet clean. Add reserved duck fat, blueberry jam, Port, onion, cardamom and pepper to skillet. Cook on medium heat 7 to 9 minutes or until reduced, stirring occasionally. Add butter; whisk until sauce is thickened. Whisk in lemon juice. With center part of cover removed to let steam escape, puree sauce in blender on high speed until smooth. Set aside. 3. For the Arepas, mix water, cornmeal, *masa harina, 2 tablespoons (30 mL) of the butter, melted, and sea salt in medium bowl until well blended. Divide mixture into 8 portions. Form each into a ball then flatten into a disk, about 2 1/2-inches (6 cm) in diameter and 1/4-inch (0.5 cm) thick. Melt 3 tablespoons (45 mL) of the remaining butter in large nonstick skillet on medium heat. Add arepas; cook 5 to 6 minutes per side or until golden brown. Add remaining 3 tablespoons (45 mL) butter as necessary. Transfer arepas to parchment paper-lined baking pan. Bake arepas in preheated 350°F (180°C, Gas Mark 4) oven 4 to 5 minutes or until cooked through. 4. To serve, slice duck breast into thin slices. Place 1 to 2 slices on each arepa. Top with Blueberry Port Sauce. Garnish with cilantro leaf and lemon peel. Makes 8 appetizer servings. Test Kitchen Tip: *Masa harina is the flour made from dried corn kernels that have been soaked in limewater. It is used to prepare corn tortillas, tamales, pupusas and gorditas. It is available in the Latinmarkets or baking aisle of some supermarkets. Dessert Tamale with Blueberry Cardamom Sauce Lining individual ramekins with corn husks gives this dish authentic tamale flavor without the time- consuming preparation. Finish these dessert “tamales” with a scoop of vanilla ice cream and a drizzle of Blueberry Cardamom Sauce. Prep Time: 30 minutes Cook Time: 40 minutes Dessert Tamale: 10 dried corn husks, soaked overnight 1 cup (240 mL) half-and-half 1 cup (240 mL) milk 2/3 cup (160 mL or 80 grams) masa harina (instant corn masa flour) 1/2 cup (120 mL or 100 grams) sugar 2 tablespoons (30 mL or 30 grams) butter 4 large eggs, separated Blueberry Cardamom Sauce: 2 cups (480 mL or 300 grams) blueberries 1 cup (240 mL or 200 grams) sugar 1/4 cup (60 mL) water 3 tablespoons (45 mL or 24 grams) cornstarch 2 tablespoons (30 mL) lemon juice 1/2 teaspoon (2 mL or 1.5 grams) McCormick® Gourmet Collection Ground Cardamom 1 pint (500 mL or 410 grams) vanilla ice cream 1. For the Dessert Tamale, place 10 (6-ounce) (180 mL) ramekins on large shallow baking sheet. Line each ramekin with a corn husk. Set aside. Mix half-and-half, milk, *masa harina, sugar and butter in medium saucepan. Stirring constantly, bring to boil on medium heat. Reduce heat to medium-low; simmer 2 minutes or until slightly thickened, stirring constantly. Remove from heat. Let stand 10 to 15 minutes or until slightly cooled. 2. Beat egg yolks in small bowl. Stir into masa mixture. Beat egg whites in medium bowl with electric mixer on high speed until soft peaks form. Stir 1/3 of the egg whites into masa mixture until well mixed. Gently stir in remaining egg whites. Spoon about 1/2 cup (120 mL) masa mixture into each ramekin. 3. Bake in preheated 350°F (180°C, Gas Mark 4) oven 35 minutes or until top is golden brown and center is slightly loose. (Knife inserted into center comes out clean.) Meanwhile, for the Blueberry Cardamom Sauce, mix all ingredients in medium saucepan. Stirring constantly, bring to boil on medium heat and boil 1 minute until thickened. Remove from heat. 4. Remove ramekins from oven. Let stand 5 minutes before serving. (Tamales will deflate in center upon standing.) Place a small scoop ice cream in center of each tamale. Spoon about 2 tablespoons (30 mL) of Blueberry Cardamom Sauce over ice cream. Serve immediately. Makes 10 servings. Test Kitchen Tip: *Masa harina is the flour made from dried corn kernels that have been soaked in limewater. It is used to prepare corn tortillas, tamales, pupusas and gorditas. It is available in the Latinmarkets or baking aisle of some supermarkets. Dried corn husks can also be found in Latin markets. .
Load more

Recommended publications
  • Instituto Politecnico Nacional
    INSTITUTO POLITECNICO NACIONAL ESCUELA NACIONAL DE CIENCIAS BIOLOGICAS SECCIÓN DE ESTUDIOS DE POSGRADO E INVESTIGACIÓN ESTUDIO DE CAMBIOS ESTRUCTURALES Y EN ALGUNOS COMPUESTOS FENÓLICOS DURANTE LA ELABORACIÓN DE TESGÜINO DE MAÍZ AZUL (Zea mays) TESI S QUE PARA OBTENER EL GRADO DE: DOCTOR E N C I E N C I A S EN ALIMENTOS PRESENTA : M. EN C. DENI NAVA ARENAS DIRECTORES DE TESIS: DR. HUMBERTO HERNANDEZ SANCHEZ DR. ANTONIO JIMENEZ APARICIO MÉXICO, D.F. MAYO 2009 El presente trabajo se llevo a cabo en el Laboratorio de Biotecnología de Alimentos del Departamento de Graduados en Alimentos, Sección de Estudios de Posgrado e Investigación de la Escuela Nacional de Ciencias Biológicas del Instituto Politécnico Nacional, con el apoyo de los proyectos: Estudio de algunos cambios en los CGPI 2005 compuestos fitoquímicos del maíz azul (Zea Clave 2005 0137 mays L) durante su procesamiento biotecnológico. Estudio de algunos cambios en compuestos CGPI 2006 fenólicos del maíz azul durante la Clave 2006 0568 elaboración de tesgüino Así como de: Beca Institucional para estudios de Febrero 2005 – Julio 2006 Doctorado. Beca CONACyT para estudios de Agosto 2006 – Diciembre Doctorado. 2008 Apoyo del Programa Institucional Febrero 2005 – Diciembre de Formación de Investigadores. 2007 Beca Institucional para Tesis de Febrero 2009 – Julio 2009 Doctorado. INSTITUTO POLITÉCNICO NACIONAL ESCUELA NACIONAL DE CIENCIAS BIOLÓGICAS SECCIÓN DE ESTUDIOS DE PORGRADO E INVESTIGACIÓN DOCTORADO EN ALIMENTOS ESTUDIO DE CAMBIOS ESTRUCTURALES Y EN ALGUNOS COMPUESTOS FENÓLICOS DURANTE LA ELABORACIÓN DE TESGÜINO DE MAIZ AZUL (Zea mays) TESIS DE DOCTORADO DIRECTOR DE TÉSIS Y CONSEJERO DE ESTUDIOS: DR. HUMBERTO HERNÁNDEZ SÁNCHEZ DIRECTOR: DR.
    [Show full text]
  • Estudio Preliminar Del Axokot, Bebida Tradicional Fermentada, Bajo Una Perspectiva Transdisciplinaria
    C i e n c i a y t e c n o l o g í a Estudio preliminar del Axokot, bebida tradicional fermentada, bajo una perspectiva transdisciplinaria María Guadalupe Sánchez Dirzo1, Clementina Esmeralda López Ferrer1,2, Martha Flores Valadez1,2, Ana Luisa Jofre Garfias1, José Antonio Aguirre Rodríguez1, Erika Jazmine Morales Cruz1, Ricardo Reyes Chilpa3. 1Universidad Simón Bolívar, 2Instituto Politécnico Nacional, 3Instituto de Química, UNAM. Resumen El Axokot es una bebida que preparan y consumen los nahuas de la Sierra Norte de Puebla. Se elabora con maíz nixtamalizado (Zea mays) y una pasta preparada con cal y axokotxihuit (Fleischmannia pycnocephala), cuya identidad botánica no había sido determinada. Su es- tudio se llevó a cabo a través de la entrevista y la observación directa de su elaboración en una comunidad nahua de Cuetzalan. Se exponen los avances realizados sobre su contenido nutricio y microbiota obtenidos mediante técnicas de normatividad vigentes para el análisis bromatológico y microbiológico. Palabras clave: Axokot, bebida tradicional fermentada, etnobotánica, microbiota, análisis bromatológico. Abstract The Axokot is a traditional fermented beverage made and drink by the nahuas from the North Mountains of Puebla. It is made by peeled corn (Zea mays) and a paste prepared with calcium oxide and axocotxihuit (Fleischmannia pycnocephala), which botanical species was not been determined previously. The study was made by direct interview with prepar- ing people and the observation of its elaboration. It is exposed the latest advances about its nutritional contents and microbiota obtained by actual normativity techniques for both bromatological and microbiological analysis. Keywords: Axokot, traditional fermented beverage, ethnobotany, microbiota, bromato- logical analysis.
    [Show full text]
  • Diversity on the Farm How Traditional Crops Around the World Help to Feed Us All, and Why We Should Reward the People Who Grow Them
    Diversity on the Farm How traditional crops around the world help to feed us all, and why we should reward the people who grow them. FORD FOUNDATION By Charles C. Mann POLITICAL ECONOMY RESEARCH INSTITUTE UNIVERSITY OF MASSACHUSETTS Maize Front cover, left: Hector Diaz Castellano, a Zapotec small-holder, on his farm in the hills of southern Mexico; right: an array of native maize varieties. Above and right: Post-harvest survey of native maize varieties at INIFAP, an agricultural-research institute outside the city of Oaxaca; inside left: making the maize drink atole in a country market; inside right: rinsing off the lime used to process maize kernels for hand-made tortillas in Ítanoni, an unusual gourmet tortillería in Oaxaca city that may serve as one model for saving agricultural biodiversity. By Charles C. Mann Photographs by Peter Menzel Diversity on the Farm Subhead if any goes here for the development of wild corn and Maize heirloom varieties At Ítanoni, hand-made tortillas 2 Mission Statements 17 From the Stomach 23 The Best Tortillas from single varieties of native maize to the Heart in Mexico are cooked on traditional circular 3 Foreword clay griddles called comales. 25 Notes 5 Introduction 19 What We Can Do: Five Approaches 28 Credits 7 Building the Roof with 1. LABELING Stones from the Foundation 2. CROP IMPROVEMENT 3. REMOVING PERVERSE INCENTIVES 11 Conserving Agricultural Biodiversity 4. PAYING FOR CURRENTLY Copyright 2004 UNCOMPENSATED SERVICES by the Ford Foundation all rights reserved. 13 A Community Effort 5. INCREASING SOCIAL CAPITAL Mission Statements FORD FOUNDATION The Ford Foundation is a resource for innovative people and institutions worldwide.
    [Show full text]
  • A BOUNTY of BEANS MSU’S Hearty Global Impact
    SUMMER 2016 | Volume 34, Nos. 1 & 2 FUTURES A BOUNTY OF BEANS MSU’s hearty global impact BEAN COUNTING: MASFRIJOL: MEET MSU’S Measuring the A partnership improving JAMES KELLY: economic importance bean productivity A masterful bean of these crops in Guatemala breeder and mentor FUTURES | SUMMER 2016 1 FUTURES GLOBAL PULSES 36 Meet MSU’s James Kelly: A masterful bean CONTRIBUTORS breeder and mentor Holly Whetstone 5 Editor’s Message: My first trip to Africa 38 Bringing internationally-grown beans to U.S. markets EDITOR 6 The Legume Innovation Lab (LIL): MSU’s rich Cameron Rudolph history in legume and cowpea research 40 Paying it forward: The next generation of legume scientists WRITER 12 Bean counting: Measuring the economic James Dau importance of these crops Fighting pulse insects with integrated pest 43 WRITER management 16 USAID: Feed the Future aims to help end world Marguerite Halversen hunger, address food security 47 Michigan’s premier dry bean research center LEGUME INNOVATION expanding footprint LABORATORY Abby Lynn Rubley COVER STORY 50 Photosynthesis progress: Technological tools helping unveil secrecy of plant energy CENTER FOR GLOBAL CONNECTIONS and improve grain legume production 20 The United Nation declares 2016 the Kurt Stepnitz International Year of the Pulses. Moving from 53 Preventing malnutrition: Increasing the ‘underappreciated’ to a global stage, the light nutritional value of diets in Africa PHOTGRAPHY, MSU COMMUNICATIONS AND BRAND STRATEGY shines bright this year on the nutrient-rich crop. Leslie Johnson About the Cover: A woman, with her children, selling beans at a local market in Mozambique. COPY EDITOR, ANR FACULTY & FACILITY CREATIVE SERVICES Photo taken by Paballo Thekiso for the Food and Agriculture Organization of the United Nations.
    [Show full text]
  • Los Herederos Del Maíz
    LOS HEREDEROS DEL MAÍZ Amisadai Rosado Ortega Bruno Alejandro Villasante Serrano Ilustraciones Grecia Hernández Salcido 2 Instituto Nacional de los Pueblos Indígenas Lic. Adelfo Regino Montes Director General del Instituto Nacional de los Pueblos Indigenas Mtra. Bertha Dimas Huacuz Coordinadora General de Patrimonio Cultural y Educación Indígena Itzel Maritza García Licona Directora de Comunicación Social LOS HEREDEROS DEL MAÍZ Investigación Amisadai Rosado Ortega Bruno Alejandro Villasante Serrano Ilustraciones Grecia Hernández Salcido Corrección de estilo Paola Denisse Lozano Vera Edición Corina Ramírez Hernández Coordinación Norberto Zamora Pérez México, 2021 Índice 1. Introducción 07 2. Historia 09 3. Razas de Maíz Grupo Cónico 13 Grupo Sierra de Chihuahua 17 Grupo Ocho Hileras 19 Grupo Chapalote 22 Grupo Tropicales precoces 23 Grupo Dentados tropicales 24 Grupo Maduración tardía 27 4. Rituales 33 5. Glosario 39 6. Fuentes 40 6 1 Introducción n México el maíz: es el alimento que sencillamente unas palomitas. Consejos representa por excelencia nuestras que luego enseñaron e inspiraron a mu- Eraíces, nuestro presente y segura- chas generaciones mente el futuro. El maíz nos conecta con Todos hemos probado el sabor de este nuestra identidad como mexicanos. Es cereal, vive en nuestra memoria íntima y protagonista de libros, de mitos, de leyen- en escenarios donde nuestras papilas gus- das. El maíz, es el cereal que alimenta a tan su sabor. Y en este compendio, podrás todo un país. Todo lo que se obtiene del conocer que la historia del maíz nos reve- maíz abarca la economía, la gastronomía, la la relación que tenía con los antiguos la cultura, para finalmente acariciar el co- dioses.
    [Show full text]
  • The Entho-Ecology of Crop Diversity in a Central Mexican
    THE ENTHO-ECOLOGY OF CROP DIVERSITY IN A CENTRAL MEXICAN COMMUNITY A THESIS Presented to The Southwest Studies Program The Colorado College In Partial Fulfillment of the Requirements for the Degree Bachelor of Arts By John R. Fields April/2012 Eric P Perramond _____________________ Mario Montaño ______________________ 1 TABLE OF CONTENTS Abstract..........................................................................................3 Introduction……………………….……………………….…….3 Maize in Mexico……………………………………….....3 Studying Agrobiodiversity………………………………..8 The Place of this Study…………………………………12 Methods……….…………………………………………..…….14 Results, Discussion……………………………………………..16 Measures of Diversity…………………………………..16 Agricultural Practices and Values…………….……….23 The Ecology of Diversity……………………….….……30 An Ethnographic Glimpse………………………..…….34 Conclusion……………………………………………..….……39 Appendix: Photo Essay…………………………………..…….47 Acknowledgements………………………………………….....50 Works Cited………………………………………….………...50 2 Abstract: While central Mexico continues to be a cradle of agrobiodiversity, there have been major changes to the agricultural model since the 1960’s, characterized by an overall decrease in crop diversity and a shift from low-input subsistence farming to high-input commercial farming (Sanderson 1986). In light of this trend, this study focuses on agrobiodiversity and the specific practices associated with seed selection, cultivation, and use of diverse crops in central Mexico. Most related efforts have been made at the scale of “farm” or “nation;” the dynamics of agrobiodiversity at the scale of landscape are less well-understood. This study examines crop diversity within a specific community in central Mexico. Both quantitative measures of crop diversity and qualitative ethnographic data are interpreted through the frameworks of ethnobotany, economic botany, agroecology and human ecology. The agro-system of this community appears to be a relatively stable and sustainable form of agricultural syncretism containing high levels of agrobiodiversity.
    [Show full text]
  • Blue Ribbon Child Care Food and Nutrition Skill Series: Idaho Child Nutrition Programs
    DOCUMENT RESUME ED 431 516 PS 027 602 TITLE Blue Ribbon Child Care Food and Nutrition Skill Series: Idaho Child Nutrition Programs. Second Edition. INSTITUTION Idaho State Dept. of Education, Boise. SPONS AGENCY Food and Nutrition Service (USDA), Washington, DC. PUB DATE 1997-00-00 NOTE 187p. PUB TYPE Guides Non-Classroom (055) EDRS PRICE MF01/PC08 Plus Postage. DESCRIPTORS Child Caregivers; *Child Rearing; Dietetics; Early Childhood Education; *Family Day Care; Food; Foods Instruction; Independent Study; Infant Care; Infants; *Nutrition; Nutrition Instruction; Study Guides; Young Children IDENTIFIERS Food Labels; *Food Preparation; *Idaho ABSTRACT Noting that children have different appetites and adjust their food intake on a meal by meal basis, this self study guide presents ideas to help home child care providers meet the nutritional needs of the children in their care. The guide is to be used by individuals and small groups of adults working with infants and children. The guide's eight units include: (1) "Bring Out the Best! (rationale, objectives, and instructions for completing the guide); (2) "Nutrition: The Food Guide Pyramid"; (3) "Feeding Young Children"; (4) "Understanding Nutrition Labels"; (5) "The Art and Science of Meal Planning"; (6) "Every Dime Counts! Wise Food Shopping"; (7) "Kitchen Management in Minutes"; and (8)"Food Safety for Kids." The guide's appendix includes a list of nutritional resources and discussions of various topics, such as whether sugar affects behavior, vegetarian diets, preparing foods to meet the dietary guidelines, and ways to recognize food spoilage. A meal planning worksheet and label information are also included. (LBT) ******************************************************************************** Reproductions supplied by EDRS are the best that can be made from the original document.
    [Show full text]
  • Grilled Corn Know Today
    The Pod Community Supported Agriculture Newsletter World PEAS CSA is a program of the New Entry Sustainable Farming Project Tuesday August 19, 2014 Notes from the field In your share: Our farmers are starting to see big tomato yields in the fields, with more cherry Potatoes • Collard Greens • Sweet Corn tomatoes than we know what to do with! Unfortunately, late blight has hit Eggplant • Tomatillos • Cherry Tomatoes some of their tomatoes so they’ve had to pull plants earlier than expected- a Slicing Tomatoes • Peaches huge shame for farmers who could otherwise market tomatoes at a high value Also in Large Shares: for significant returns on their product. Mice and woodchucks are making their Summer squash mark on Rechatt and Pete & Jen’s root crops, but most farmers are seeding Crop information: their fall crops (and root crops) in preparation for cooler weather. Sweet Corn Meet Your Farmer, Julie Weitekamp Like many young and beginning farmers, Julie Weitekamp took a wandering path into farming. The first seed was planted in her parents’ backyard garden, when Julie was growing up southeast in New Hampshire. She went on to study biology at Wheaton College in Illinois, land an internship at the Memphis Originally a plant of the Americas, Botanic Garden, and get a Master’s degree corn is widely cultivated and has been in Biochemistry at the University of Rhode integrated into many of the worlds’ Island. But as a lab technician, she found cuisines. Sweet corn is best eaten as herself increasingly drawn to her gardening. soon as possible after picking: steamed, After attending a session of New Entry’s boiled, grilled, in salads, as a pizza Explore Farming workshop, Julie started topping, or even raw.
    [Show full text]
  • Diapositiva 1
    COFFE BREAK BASICO Pastas, Café, Té, Agua embotellada y Refrescos 1 hrs. $ 90.00 4 hrs. $ 140.00 8 hrs. $ 170.00 Día $ 200.00 COFFE BREAK PAN DULCE Pan dulce, Café, Té, Agua Embotellada y Refrescos 1 hrs. $ 100.00 4 hrs. $ 150.00 8 hrs. $ 180.00 Día $210.00 COMPLEMENTOS BASICOS Chocolate $ 32.00 Yogurth $ 30.00 Leche $ 27.00 Crudites $ 30.00 Jugo $ 38.00 Botana Seca $ 30.00 Pastas Extras (6 pz) $ 30.00 Finger Sandwiches (4 pz) $ 50.00 Pan dulce (3 pz) $ 30.00 Mini tacos dorados (4 pz) $ 50.00 Pastelería fina (3pz) $ 50.00 Mini molletes (4 pz) $ 50.00 Plato de frutas $ 35.00 Mini sincronizadas (4 pz) $ 50.00 Jarra de jugo $120.00 Jarra de chocolate $120.00 Jarra de cafe $ 100.00 Precios Más 16% IVA, más 15% servicio PRECIOS POR PERSONA Y SUJETOS A CAMBIO SIN PREVIO AVISO CROWNE PLAZA HOTEL DE MEXICO [email protected] Dakota #95 Col. Nápoles C. P 03810 México D.F [email protected] Directo +52(55) 1164 1164 Lada sin Costo 01800 112 7696 COFFE BREAK GOURMET Pastelería Fina, Café, Té, Agua embotellada y Refrescos 4 hrs. $200.00 8 hrs. $250.00 COFFE BREAK SEMINARIO Café, Té, Agua Embotellada y Refrescos AM Pan dulce, Jugo y Fruta PM Pastas, Botana seca y Crudites 4 hrs. $ 190.00 8 hrs. $ 270.00 Más 16% IVA, más 15% servicio Precios por persona y sujetos a cambios sin previo aviso CROWNE PLAZA HOTEL DE MEXICO [email protected] Dakota #95 Col. Nápoles C.
    [Show full text]
  • Nixtamalization Was Developed in Ancient Mesoamerica Sometime Before 1200BCE
    History The process of nixtamalization was developed in ancient mesoamerica sometime before 1200BCE. As corn cultivation spread from mesoamerica the technology of nixtamalization spread with it. Different tribes and cultures used and continue to use different materials and details in the overall process. While European colonizers in the north adopted the cultivation of corn, they didn't widely adopt the process of nixtamalization, this has contributed to several historical outbreaks of pellagra, a nutrient deficiency disease caused by the lack of niacin. The word nixtamalization comes from the Nahuatl (Aztec) word nixtamalli, a compound word comprised of the words for ashes and unformed corn dough. Benefits Nixtamalization has several benefits: • Changes texture of corn dough, allowing a suitable texture for tortillas (compare the texture of corn bread to tortillas) • Changes and enhances flavor and aroma • Depending on the alkali used, adds significant amounts of calcium or potassium, as well as other potential minerals in smaller amounts. • Converts niacytin to bio-available niacin (vitamin B3) • Destroys toxins produced by molds that commonly effect drying corn Equipment: Essential: • Non-reactive Pot (stainless steel or glass) • Some form of strainer, ideally with larger holes. A over-the-sink strainer made from 1/4" mesh seems to be ideal. • Some way to grind the corn, if desired. A purpose built grinder can be ordered for around $20 on eBay (search for corn grinder) or from www.westonsupply.com, but you can also get decent results from a food processor or blender. • Frying pan, ideally cast iron, if you want to make tortillas. Optional: • Tortilla press, balls of tortilla dough can be rolled out with a rolling pin, or squished under a flat bottom casserole dish, but a tortilla press makes them quicker and easier.
    [Show full text]
  • Maize As Sovereignty: Anti-GM Activism in Mexico and Colombia
    Food Sovereignty: A Critical Dialogue INTERNATIONAL CONFERENCE YALE UNIVERSITY SEPTEMBER 14-15, 2013 Conference Paper #18 Maize as sovereignty: anti-GM activism in Mexico and Colombia Liz Fitting Maize as sovereignty: anti-GM activism in Mexico and Colombia Liz Fitting Conference paper for discussion at: Food Sovereignty: A Critical Dialogue International Conference September 14-15, 2013 Convened by Program in Agrarian Studies, Yale University 204 Prospect Street, # 204, New Haven, CT 06520 USA http://www.yale.edu/agrarianstudies/ The Journal of Peasant Studies www.informaworld.com/jps Yale Sustainable Food Project www.yale.edu/sustainablefood/ in collaboration with Food First/Institute for Food and Development Policy 398 60th Street, Oakland, CA 94618 USA www.foodfirst.org Initiatives in Critical Agrarian Studies (ICAS) International Institute of Social Studies (ISS) P.O. Box 29776, 2502 LT The Hague, The Netherlands www.iss.nl/icas Transnational Institute (TNI) PO Box 14656, 1001 LD Amsterdam, The Netherlands www.tni.org with support from The Macmillan Center, the Edward J. and Dorothy Clarke Kempf Memorial Fund and the South Asian Studies Council at Yale University http://www.yale.edu/macmillan/kempf_fund.htm http://www.yale.edu/macmillan/southasia © July 2013 All rights reserved. No part of this publication may be reproduced or transmitted in any form or by any means without prior permission from the publisher and the author. FOOD SOVEREIGNTY: A CRITICAL DIALOGUE - CONFERENCE PAPER #18 Abstract In this conference paper, I consider some of the strengths and weaknesses of the food sovereignty (FS) approach based on my research among anti-GM activists in Colombia and Mexico.
    [Show full text]
  • Transracial Parenting & Ethnic Holidays Transracial Parenting
    Transracial Parenting & Transracial Parenting & Ethnic HolidaysEthnic Holidays Merging and Creating New Traditions Andrea Hardeman Inside This Packet: *Hardeman-Fisher Model *Juneteenth *Día de los Muertos *Ethnic Recipe Cards Hardeman-Fisher Model (Yours, theirs, & ours) This is an outline of how to research and integrate ethnic holidays from your child of color’s birth culture into you family. Basic Elements of the Model • A holiday you celebrate this is similar • History/background of the ethnic holiday • Values and principles being taught or celebrated • How the holiday is celebrated • Ethnocentric pits • Merging and creating something new Yours • What holiday to you celebrate that is equivalent to this ethnic holiday? o What are the associated values and principles being taught or celebrated? o How do you celebrate this holiday? Theirs • History/background of the ethnic holiday o Values and principles being taught or celebrated o How the holiday is celebrated Ethnocentric pits • What aspects of this holiday make me uncomfortable? o Why might I be unwilling to incorporate this ethnic holiday into my family traditions? o What aspects of this holiday trigger a sense ethnocentricity in me? Ours • Merging and creating something new o How can we combine the traditions of this similar ethnic holiday with my own family traditions? o What can we do to incorporate a completely new set of holiday into our family culture? © 2012 All Rights Reserved. Domino Foundation © JUNETEENTH.com Juneteenth is the oldest known celebration commemorating the ending of slavery in the United States. Dating back to 1865, it was on June 19th that the Union soldiers, led by Major General Gordon Granger, landed at Galveston, Texas with news that the war had ended and that the enslaved were now free.
    [Show full text]