Marquesote
Marquesote
6 egg whites
2 cups whipping cream
1 cup confectioners’ sugar
1/2 cup cake flour, sifted 3 times
1 tsp vanilla extract
Heavily butter an 8-inch square pan
Preheat oven to 250 deg F
Beat whites until very stiff
Beat cream stiff, then add sugar to it a little at a time, folding it in until all the sugar is used
Fold whites into the cream mixture by the large spoonful, very carefully, alternating with spoonsful of the flour & the vanilla extract
Work as lightly & as gently as you can
Pour mixture into the buttered pan & bake for 1 1/2 hrs or until it is pale golden on top
At the end of the baking time, open the door carefully & look
If it is golden, test with a thin sharp knife
If the knife comes out clean, the cake is done
When the cake is done, turn the oven off, close door very gently, & let the cake cool in the oven
When cold, cut it into ladyfinger strips to serve
The bottom is jelly-like & the top is like meringue
Corn & Honey Pastel Ice
Corn & Honey Pastel Ice
3 cups fresh corn kernels
1 tbsp vegetable oil
1 cup water
1/3 cup honey
Place the corn & oil in a saucepan & cook over medium heat 4 min, stirring constantly to prevent the corn from browning
Transfer the corn to a blender & add the water & honey
Blend until very smooth
Return the mixture to the saucepan & bring it to a boil
Reduce the heat & simmer, uncovered, stirring frequently, about 15 min, until it has a thick, porridge-like consistency
Freeze for at least 6 hrs or place in an ice cream maker & follow the manufacturer’s directions
NOTE: You can achieve pastel colors by using dried red or blue corn
You can use fresh white corn & add 2 Tbsp blue cornmeal to the saucepan for a blue ice, or a few fresh raspberries or strawberries for red
Mexican Scrambled Eggs
Mexican Scrambled Eggs
6 Tbsp vegetable oil
4 corn tortillas, cut into thin strips
1/2 cup chopped tomato
1/4 cup chopped white onion
1 small jalapeno or serrano chile, seeded & chopped
4 eggs, beaten with salt until frothy
Heat half the oil & saute the tortilla strips
Drain
Heat remaining oil in skillet & stir-fry the chopped tomato, onion & green chile 30 seconds
Put tortilla strips back into the skillet
Pour beaten eggs into the skillet over other ingredients & cook, stirring often, until mixture sets
Serve with refried beans & garlic toast
Serves 4