1. In a large pot, over high heat, boil water, cinnamon sticks, cloves, tamarind, and tejocotes. After it starts to boil, lower the heat and simmer for about 10 minutes until the tejocotes are soft.
2. Remove the tejocotes from the heat, peel, remove hard ends, cut in half, and deseed. Return them to the pot.
3. Peel, core (where necessary) and cut in to chunks the guavas, apples, pears, sugar cane, prunes and piloncillo. Add to the pot with sliced orange.
4. Simmer for at least 30 minutes, stirring gently. Discard cinnamon sticks and cloves.
5. Ladle into cups, making sure each cup gets some chunks of fruit.
6. Brandy or tequila can be added, making it ponche con piquete (punch with a sting).

To Prepare the Meat

1. In a large bowl, combine all ingredients except for seasonings and mix thoroughly until everything is well distributed
2. Season with salt, pepper and soy sauce if desired

Shape and wrap

1. Lay a sheet of foil on a flat surface
2. Spread a log-shaped layer of the pork mixture
3. Roll tightly in foil and seal both ends securely

Cook

1. Steam for 45 minutes to 1 hour, until firm and cooked through

Serve

1. Let cool before slicing for clean cuts
2. Great served chilled or pan fried

1. Preheat the oven to 350°F.
2. Make the stuffing by removing the meat from the sausage casings and placing it in a bowl with the egg. Cut the chestnuts into small, even pieces, and add them to the sausage meat.
3. Peel and core the pears, then cut them into small, even pieces and add to the sausage meat along with the marjoram, breadcrumbs, and some freshly ground white pepper.
4. Remove all the fat from inside the goose and prick the skin several times all over with a fork. Place the bird in the sink and carefully pour three full kettles of boiling water over it.
5. Dry the goose with kitchen paper, then leave it for an hour or so to dry completely. This will help the skin to crisp while cooking.
6. Season the cavity of the goose with salt and pepper and stuff it with the pear and chestnut stuffing. Rub the breast and legs with two tablespoons of vegetable oil and season generously with salt and pepper.
7. Lay the carrots in the middle of a very large roasting tin and sit the bird the right way up on top of them (this stops the goose from sitting in its fat as it cooks).
8. Cover the bird and roasting pan with a large piece of foil, scrunching it up at the sides so it’s a tight fit, and place in the oven for 1 hour 30 minutes.
9. Take the goose out of the oven. Remove the foil and carefully use a baster to suck out most of the fat from the roasting dish into a bowl, then lightly baste the goose.
10. Re-cover with foil and roast for another hour. Suck the fat from the pan again and baste the bird, then increase the heat to 425°F.
11. Return the goose to the oven without any foil to brown for 30 minutes until golden, then remove it from the oven and transfer it to a large board or platter to rest in a warm place for 30 minutes.
12. Keep the roasting tin contents for making the gravy, and reserve the carrots to serve later.
13. To make the gravy, pour off all of the fat from the roasting tin (it can be used for roasting potatoes), but reserve any cooking juices from the bird. Sprinkle the sugar into the tin and stir to scrape off any tasty brown bits.
14. Add the vinegar and simmer down until practically dry, then stir in the jelly to dissolve. Add about one cup of chicken stock and bring everything to a boil. Cook, adding stock as needed, until you have a slightly thickened sauce that just coats the back of a spoon. Strain through a fine sieve into a saucepan to keep warm.
15. Serve the goose on a platter with the watercress leaves and roasted carrots with gravy and bread sauce on the side.

For the beef

1. Clean the beef, removing all the fat.
2. Cut the onions into quarters and slice the carrots.
3. Place the beef in a pot with carrots, onions, and whole celery.
4. Add cold water until all the ingredients are covered.
5. Cook over low heat, without boiling, for about 2 hours,with the pot partially covered.
6. When tender, turn off the heat and let the beef cool in the broth

For the sauce

1. Crumble the anchovies in oil and mix them with tuna, mayonnaise (you can use homemade), and a tablespoon of lemon juice.
2. Process all the ingredients in a mixer until you get asmooth mixture.
3. Make sure the sauce is smooth, avoiding any anchovy bones.
4. Add the cream and mix gently with a spoon or spatula, without using the mixer, to prevent it from curdling.
5. Season with white pepper.

Assembly

1. Remove the beef from the broth and cut it into very thin slices.
2. Place the slices on a dish and add the sauce on top.
3. Garnish with capers that have been washed beforehand tosoften their flavor. If you prefer, you can replace them with chopped picklesor crumbled hard-boiled egg.

Keftedes

1. Add the ground meat, breadcrumbs, chopped onion, minced garlic, mint, parsley, eggs, salt, and pepper to the bowl. Mix thoroughly with your hands until well combined.
2. For best results and easier handling, cover the meat mixture and refrigerate for at least 30 minutes to an hour. This helps the flavors meld and the mixture firm up.
3. Roll the meat mixture into balls about 1.5 inches in diameter. Slightly flatten them into small patties if desired.
4. Place the flour on a plate. Roll each meatball in the flour to coat the entire surface, then shake off any excess.
5. Heat about 1/4 inch of oil in a large skillet or pan over medium heat. Carefully place the meatballs in the hot oil in batches (do not overcrowd the pan). Fry for about 6-8 minutes, turning them frequently until they are nicely browned on all sides and cooked through (no pink in the middle).
6. Remove the cooked Keftedes with a slotted spoon and place them on a paper towel-lined plate to drain excess oil. Serve warm with lemon wedges and tzatziki sauce.

Tzatziki

1. Grate the cucumber using a box grater. Place the shreds in a fine-mesh sieve, cheesecloth, or kitchen towel. Twist or press firmly to squeeze out as much liquid as possible. Discard the liquid.
2. In a medium bowl, combine the squeezed cucumber with the Greek yogurt, minced garlic, olive oil, lemon juice, chopped dill, salt, and pepper.
3. Stir all ingredients together well to combine.
4. For the best flavor and texture, cover the tzatziki and refrigerate for at least 30 minutes, or ideally 1 to 2 hours, to allow the flavors to meld.

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1. Melt butter, add onion, stir in flour, add milk slowly to keep thick.
2. Add corn or other veggies
3. Add cheese, salt and pepper
4. Let cool
5. Fill empanada disks and crimp closed
6. Bake 25 minutes in a 350F oven

For artichoke/spinach empanadas add garlic salt

1. Preheat oven to 400*F
2. Bone the chicken, season the inside and meat side. Jacques Pepin can show you the process
3. To make the stuffing: Heat oil in large saucepan. Add spinach, garlic, salt, and pepper. Cook for one minute or a bit more, till leaves reduce. Transfer to bowl and let cool.
4. With chicken skin side down apply cooked spinach, cheese, and bread stuffing evenly to inside of chicken, making sure to stuff into legs. Roll up the chicken and truss with twine. Place in roasting pan and cook for one hour. Remove from pan and let rest 10 minutes.
5. Use fond in pan to make sauce while chicken is resting. Over medium heat add chicken stock to fond and reduce. Strain into bowl and add butter. Mix till it creates a thick coat on spoon.
6. To serve, slice chicken into 1” slices, top with sauce.

1. Pre-heat oven to 350
2. In a bundt pan (better if it is not non-stick), add the sugar and heat over the stove top until the sugar melts and turns brown.
3. Using plyers to hold the pan (it will be hot!) coat all sides with the caramelized sugar until it begins to cool. Set aside.
4. In a large sauce pan, melt the butter, add onion, and sauté until onion is soft.
5. Add flour and mix.
6. Add milk and stir until thick. Remove from heat.
7. Add corn, parm, salt, pepper, and nutmeg.
8. Add eggs and mix well.
9. Pour mixture evenly into mold and bake for 45 min or until a knife comes out clean.
10. Remove from oven and let cool for 15 min.
11. Place large plate over top of pan and flip over to release it from the mold. Let cool. Serve warm or room temperature.

Making the gravy base:

1. Preheat Oven to 350F
2. Roughly chop all vegetables, oil and add to the bottom of a baking dish. Roast in preheated oven until charred and softened - approx. 40 minutes
3. Brown the poultry in batches in a large heavy bottomed pot
4. Deglaze the pot with your preferred stock (I use chicken as I always have it in the pantry)
5. Add the roasted vegetables and poultry back into the large pot before covering with stock
6. Simmer over low heat for 5 -7 hours, until liquid has reduced by half, vegetables have lost structure and meat falls off the bones
7. Strain into a clean pot and leave to cool on counter before refrigerating.
8. The fats will separate from the base, the base will jellify upon cooling.

On The Day:

1. Melt the butter and fat from the cooled base in a large pot.
2. Add flour to create a roux, cook off gently until light brown - approx 5 minutes
3. Add jellified base slowly, whisking to incorporate the roux
4. Add cooking juices from turkey once it has finished roasting and adjust seasoning
5. For a thicker gravy increase heat and reduce, or add a second batch of the cooked roux. For a thinner gravy add water

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1. Cook pasta; drain, reserving pasta water: Boil pasta in a medium pot of boiling salted water until al dente, about 2 minutes less than per package instructions. Drain, reserving 1 cup pasta water.
2. Make bechamel: Return empty pot to medium heat and add butter. When butter melts and foams, add flour and whisk until darkened slightly, 1 to 2 minutes. Add mustard powder and whisk to combine. Slowly whisk in milk. Bring to a boil, then reduce heat to medium and cook, stirring often, until thick enough to coat the back of a spoon, 3 to 4 minutes.
3. Stir in cheese; combine with pasta: Reduce heat to low and add cheese in 3 batches, starting with American. Follow with cheddar and Parmesan. Whisk to fully combine after adding each cheese. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add pasta, stir to coat, and serve.

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Note: As mac and cheese cools, the sauce tightens and loses some of its creaminess. But if you don't serve it right away, no worries—just place the pot over a low flame and stir in reserved pasta water, a few tablespoons at a time, to loosen the sauce without diluting the rich flavor.

1. Heat oil, add noodle and brown.
2. Push noodle to side, add onion and brown.
3. Add tomato to onion.
4. Fold over fideo noodles on top for one minute.
5. Add garlic, sauce and cans of water, use a fork to blend the ingredients and bring to boil.
6. Cover & simmer on low for 20 minutes. After 20 minutes, add cheese in strips and let stand.

1. Preheat a large roasting dish with groundnut oil to cover the base in a 400F oven.
2. Combine the flour, Parmesan cheese, salt and pepper.
3. Peel the parsnips, quarter lengthways and then halve each length across to produce smallish chunks.
4. Parboil the parsnips for 3 minutes in salted water.
5. Drop the still steaming parsnips in to the flour/cheese mixture a few at a time - shaking the bowl to ensure an even coating.
6. After coating, transfer to a large kitchen tray.
7. Place the preheated oven dish over direct heat and add the parsnips in an even layer. Baste with the groundnut oil and butter, then place in the oven.
8. After 20 minutes turn the parsnips and baste again.
9. Bake for a further 15-20 minutes until crisp and golden.

1. Spatchcock your turkey by removing the backbone and wishbone before cracking the breast bone and flattening the bird out. Keep the backbone, wingtips and any giblets for gravy.
2. The brine ratio is pretty flexible. I mix a cup of salt with the zest of the oranges and lemons along with some sage and thyme leaves and let that sit for an hour or so. You will not use all of this!
3. Pat your turkey dry and liberally sprinkle all over with the brining salt. It’s pretty messy so lay some cling film down on your surface.
4. Once covered with the brining salt, dust off the excess, place the turkey in a rimmed tray and loosely cover with foil. Store in the fridge for at least one day and up to three.
5. Before cooking, gently rinse off the brine, pat dry with kitchen towel and allow to come to room temperature.
6. Place the turkey on a bed of chopped celery, carrot and onion. Roast in an oven preheated to 425F until the thickest part has an internal temperature of 165F. Allow to rest for 30 minutes.
7. Use the roasted vegetables as a base for your gravy.