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).

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

Deviled Eggs

1. Peel and cut eggs in half, separate cooked yolks, and whites.
2. Mix eggs yolks with mayonnaise, a small splash of yellow mustard, generous amounts of salt and pepper, dashes of cumin and diced chives to taste.
3. Fill egg whites with yolk mixture.
4. Garnish with crumbled bacon, chives, and chili powder

Seasoned Shrimp

1. Prepare raw, deveined shrimp
2. Rinse shrimp and set aside
3. Large pot ¾ filled w/water and the following:
4. Generous amounts of salt and pepper, 2 bay leaves, sliced red onion, dashes of cumin, dashes of garlic powder.
5. Boil water with seasoning for 20 mins.
6. Add shrimp and boil for 2 min before straining.
7. Garnish eggs with shrimp, or set in the center with cocktail sauce

1. Heat a large-rimmed skillet over medium heat. Add oil, onion, and Beyond Meat, sauté, stirring frequently, for 3-4 minutes.
2. Add the garlic and sauté another 1-2 minutes.
3. Add oregano, cumin, paprika, cayenne (optional), salt and pepper, tomato sauce, water, and olives. Stir to combine and simmer (covered) for 10-15 minutes, stirring occasionally, to develop flavors.
4. Remove the lid and cook for 1-2 minutes, stirring frequently, to thicken. Taste and season as needed. This is your picadillo filling.
5. In your hand spread 1/3 cup cold potatoes into a ½” layer, add a spoonful of cooled picadillo mixture. Form a mashed potato ball around the filling. Roll in flax egg, flour, then breadcrumbs to fully coat, set on a baking sheet, and repeat. For best results, freeze balls for at least 1 hour, and up to 24 hours.
6. Heat oil to just under smoking point in a Dutch oven - enough to submerge the balls halfway. Once browned, turn to cook other side.
7. Remove and place on a paper towel to absorb extra oil.
8. Cool and serve warm!

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. Cut bread into cubes and let stand for 2 hours.
2. Cook bacon until crisp. Remove from skillet and crumble. Remove all but 2 tablespoons of fat from skillet.
3. Chop peppers, onion and apples.
4. Sauté peppers and onion in oil for 7 minutes.
5. Core and chop apples (leave skins on).
6. Add to skillet and cook for 3 - 4 minutes.
7. Add butter, stock, sherry and spices. Mix well.
8. Add vegetable mixture to bread cubes and mix well
9. Spoon into casserole and refrigerate until baking time. Bake for 45 - 60 minutes at 350 degrees. If covered, take cover off for last 15 minutes of baking time.

1. Put the olive oil and garlic in a pot and sauté on medium heat until garlic is fragrant. Be careful not to burn it.
2. Add tomatoes, sugar, and a cup or two of water. Cook on medium-low heat for 1-2 hours occasionally checking to make sure the sauce has not run dry.
3. If it appears to be getting pasty add more water. You know your sauce is done when the flavors are deep and rich and full of umami. - If you’re not sure longer is always better. Tip: the sauce often splatters as it cooks so half covering your pot with a lid or splatter guard will mean less clean up later.

This is so you never buy jar sauce again.

1. In a large oven-safe skillet, melt the butter over medium heat. Add the onion and cook, stirring occasionally, until soft and caramelized. Stir in the flour and cook for 30 seconds more. Slowly add the cream and pumpkin puree. Stir to combine. Increase the heat to high and bring the mixture to a boil. Cook, whisking continuously, for about 1 minute, or until thickened. Remove the pan from the heat and stir the cayenne and half of the Gruyère. Season with salt and pepper.
2. Add the cauliflower to the skillet and toss to combine, being sure the cauliflower is coated in the cheese sauce. Top with the remaining Gruyère. Cover the skillet, transfer to the oven, and bake for 30 minutes in an oven preheated to 425F. Uncover and bake for 10 to 15 minutes, or until the cauliflower is tender and lightly golden on top.
3. Meanwhile, in a small skillet, heat the olive oil over medium until shimmering, add the sage leaves. Cook for 30 seconds, flip, and cook for 30 seconds more, or until the sage has darkened in color but is not burned. Season with salt.
4. Serve the cauliflower gratin topped with the fried sage.

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.