Featured Food Flyaway

I spent the last evening at my son's Country Fair at school last night. It was amazing what these kids can do! They had so much information and so many wonderful visuals but best of all, they had SO much good food! So I thought I would take a hint from them and feature a Food Flyaway each week. This week I was noticing that there are really cheap flights to the Mexican Island of Cozumel. So for those of you that are feeling like some authentic Carne Asada or Flan. This would be the time to plan a weekend getaway to a beautiful island for some great food, warm beaches and a golden tan.

And for those a little less adventurous, but still feeling like living on the edge you can always try some of these recipes fresh from the island of Cozumel.

Agua Fresca
If you have traveled through Mexico, you have probably seen these refreshing fruit drinks sold on street corners. Melon is used in this recipe, but almost any fruit can be used. Just be sure to adjust for the amount of sugar, which will depend on the sweetness of the fruit.

3 cups of cubed fresh melon (cantaloupe, honeydew, or watermelon)
4 tablespoons of sugar
3 tablespoons of lime juice, fresh preferred
1 quart of water
Melon sliced for garnish

Or

Bunuelos with Anise Syrup

Ingredients

Syrup
1/2 large lime 4 cups water
4 cones piloncillo* (about 14 ounces), coarsely chopped
1 orange, quartered
3 cinnamon sticks
1 tablespoon aniseed

Buñuelos
3/4 cup water
3/4 cup orange juice
1 large egg
3 tablespoons sugar
3 tablespoons lard, melted, cooled

1 tablespoon dark rum
1/2 teaspoon salt
5 cups (about) all purpose flour
Vegetable oil (for frying)

Preparation

For Syrup:
Combine all ingredients in heavy large saucepan. Stir over medium heat until piloncillo cones dissolve, about 5 minutes. Increase heat and boil until syrup thickens enough to coat spoon thinly, about 20 minutes. Strain syrup into bowl. (Syrup can be made 2 days ahead. Cover and refrigerate. Rewarm before using.)

For Buñuelos:
Combine 3/4 cup water, 3/4 cup juice, 1 egg, 3 tablespoons sugar, 3 tablespoons lard, 1 tablespoon rum, and 1/2 teaspoon salt in large bowl; whisk to blend well. Gradually add 5 cups flour, stirring until soft, slightly sticky dough forms. Add more flour by tablespoonfuls if dough is very sticky. Cover bowl with plastic wrap and let dough rest 1 hour. Turn dough out onto lightly floured surface. Divide dough in half. Divide each half into 8 equal pieces. Shape each piece into round ball. Roll out each piece to 6-inch round. Let dough rounds rest 15 minutes. Pour enough vegetable oil into heavy large pot to reach depth of 1 inch.

Attach deep-fry thermometer and heat oil to 365°F to 370°F. Fry dough rounds, 2 at a time, until golden and puffed, turning rounds occasionally with tongs, about 2 minutes. Transfer buñuelos to paper towels to drain. Arrange buñuelos on platter. Drizzle generously with warm syrup. Serve, passing remaining syrup separately.*Mexican raw sugar shaped into hard cones. Smaller chunks are sometimes labled panocha. If neither is available, substitute an equal weight of packed dark brown sugar. Attach deep-fry thermometer and heat oil to 365°F to 370°F. Fry dough rounds, 2 at a time, until golden and puffed, turning rounds occasionally with tongs, about 2 minutes. Transfer buñuelos to paper towels to drain. Arrange buñuelos on platter. Drizzle generously with warm syrup. Serve, passing remaining syrup separately.

*Mexican raw sugar shaped into hard cones. Smaller chunks are sometimes labeled panocha. If neither is available, substitute an equal weight of packed dark brown sugar.