Recipes
Mi Huerta Market
By: Sarah Chovanetz
CHRISTMAS IS HERE!
And that means, CHRISTMAS COOKIES are also here!
We felt like sharing an easy and festive recipe this time around. Christmas cookies are a HUGE staple during the holiday season so we had to make sure this recipe stood out compared to the rest. The ingredients alone will get you excited and feeling all warm and cozy. Then of course there’s the cookie cutter part. How fun is cookie cutting? Have you actually ever done it before? IT IS SO FUN! And once your cookies are done baking and you put the icing on with little decorations it is so fulfilling. Believe it or not creating these adorable pieces of heaven can give you quite a sense of accomplishment. And then you get to eat them, with a big glass of ice cold milk, hot cocoa or eggnog! Grab some marshmallows while you are at it, better go all out for this one!
Also, do not get put off by the title of the recipe. I don’t like eggnog myself but I am telling you these cookies are not like all the other kind of “Christmas” cookies. If Christmas could be a dessert, it would be this one!! They are so soft, sweet and tasty. The scent of eggnog just brings everything together so magically. It may sound a bit silly but it is kind of unexplainable you just have to try it for yourself and see why this recipe is seriously SO good. It is like biting into a soft, buttery wonderland of Christmas flavors and will definitely become a family hit, especially with the little ones. Hints of vanilla, and sugar, finished off by a slight crunch from the sprinkles and yummy icing make for a ‘once in a lifetime’ bite.
Recipe: Eggnog Christmas Cookies with Snow White Vanilla Icing.
**To quickly bring your eggs to room temperature, place them in a large bowl with their shells on. Cover them with warm water and let them sit 5 minutes.
***The cookie dough can also be stored in the freezer for up to 1 month. To bake remove from the freezer and let sit on the counter for 5 minutes prior to baking. Bake As directed.
Prep time: 30 minutes
Cook time: 10 minutes
Servings: Makes 3-4 dozen cookies (depending on the size of your shapes)
INGREDIENTS
• 3 sticks (1 1/2 cups) unsalted butter softened
• 1 1/4 cups granulated sugar
• 1 1/2 teaspoons Mi Huerta Vanilla Extract ONLY – do not sell yourself short with any other extract I am telling you this is the way to go for the vanilla extract portion.
• 1/2 teaspoon almond extract* optional but highly recommended to give an additional flavor that makes these that much more special and rare!
• 1 egg at room temperature*(reason why room temp is so important is explained below)
• 1/3 cup high quality eggnog – emphasis on the HIGH QUALITY!
• 4 1/2 cups all purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
EASY VANILLA ICING
• 4 cups powdered sugar
• 2 tablespoons meringue powder
• 6-8 tablespoons water
• 1 vanilla bean seeds removed
• 1/4 teaspoon nutmeg
• assorted food coloring, holiday sprinkles and or candies, to decorate (optional)
INSTRUCTIONS
To make the cookies, cream the butter, sugar, our Mi Huerta Vanilla extract*** and almond extract in a large bowl or bowl of a stand mixer until light and fluffy, about a full 3-5 minutes.
Add the egg and eggnog and mix until evenly combined. Add half the flour, baking soda and salt, beating until combined. Then add the remaining flour and beat until the dough forms a ball.
Generously flour your work surface. Divide the dough in half and flatten each half into a disk.
Roll out the dough to 1/4 inch thickness. Make sure you are using enough flour or your dough will stick. You can also roll the dough out between two piece of wax paper. Cut out the cookies into your desired shapes. Carefully transfer the cookies to a parchment line baking sheet. Cover the baking sheet and place the baking sheet in the freezer, freeze until very firm, about 25 minutes. Roll out the leftover scraps, and repeat with the remaining disk of dough.
Preheat oven to 350 degrees.
Bake the cookies on the middle rack of the oven for 12-15 minutes or until just lightly golden brown. Do not over bake. Cool on the baking sheet five minutes and then transfer to a wire cooling rack to cool completely.
To make the icing, combine the sugar and meringue powder in the bowl of an electric mixer fitted with the paddle attachment. Mixing on low speed, add 6 tablespoons water. Mix until icing holds a ribbonlike trail on the surface of the mixture for 5 seconds when you raise the paddle. Add the vanilla bean seeds and nutmeg, mix until just combined.
You can also use food coloring and color the frosting red, green or whatever colors you like. To pipe the icing onto the cookies, add the icing to a gallon size ziploc bag (or a piping bag), then snip of a small portion of the corner off. Add the icing to the cookies and then top them off with the sprinkles and other holiday decorations (that are edible)!
Recipes
Mi Huerta Market
By: Sarah Chovanetz
Ole for Atole!
With all the holiday spirit and Christmas cheer spreading around, it’s time to share a recipe that matches perfectly with the season itself.
Atole, pronounced ah-TOH-leh, is a comforting, hot drink meant for the soul. It’s actually native to Mexico and Central America, where it is consumed as a breakfast drink or sipped as a comforting warm-up food during cold weather. Children and often times the elderly depend on it as an easy nutritional supplement. The flavors are some of our favorites of course, including our very own authentic vanilla extract and piloncillo. Cinnamon, chocolate, or even fruit can be incorporated if interested. The drink is meant to soothe you while putting a smile on your face because it simply tastes that good—which pretty much happens every single time. It’s a recipe to be shared and loved no matter what age, which is another reason why it’s an excellent choice during the holidays. Did we mention it’s absolutely delicious?
Atole can be paired with quite a bit. Tamales are a popular choice to make an uplifting breakfast or even late night snack. We highly recommend you pair it with one of our other favorite recipes we’ve shared in order to get the abundance of flavors with each sip.
Atole Drink
What You’ll Need:
1. 3 Cups of water (we prefer milk)
2. 1 8oz Mi Huerta Piloncillo cone
3. 1/3 Cup Masa Harina blended with 1/4 Cup warm water
4. 1/4 Teaspoon ground cinnamon OR 1 Cinnamon stick
5. A pinch of salt (really try to be accurate here don’t over do it otherwise it will overcome the sweetness and won’t taste as good, of course)
Directions for Atole:
1. Heat the milk in a medium-sized saucepan and add our Mi Huerta Piloncillo — Cook AND stir until it is completely dissolved.
2. Add the Masa Harina slurry, our Mi Huerta Vanilla extract, cinnamon and salt to the pot.
3. Bring to a simmer and continue to cook, stirring frequently for 20-25 minutes until thickened. (don’t stir your arms off but just keep an eye on it and be consistent, you don’t want it clumping up or forming a top)
4. Remove the cinnamon stick if using-
5. Pour into mugs (for traditional purposes we enjoy rustic clay ones), or thick glasses
A little advice on this special traditional drink; Sip Atole carefully. Stir it often as it tends to stay very hot. Always make sure hot drinks like this one are cooled down more for the kids!
A little bonus for those curious about the fruit!!
To Make Fruit-Flavored Atole:
Stir ½ cup of pureed fruit into the mixture while cooking. Fruits
commonly used for this purpose in Mexico include
strawberries, guava, pineapple, blackberries, plums, and
mangos.
We can’t wait for you all to try this and look forward to continuing this holiday spirit with
more recipes to follow!
Mi Huerta News, Recipes
Mi Huerta Market
By: Sarah Chovanetz
Fall 2017
Thanksgiving Bread Pudding
This year we wanted to share a recipe that would stand out and wow every guest at the table. We wanted to use simple ingredients but with all the flavors that make for a perfect Thanksgiving dessert. One that a person will mention on their way home after a full day being with family or one that even a child says she or he wants more of.
This recipe is close to our hearts because we truly think it’s one worth sharing. It’s a seasonal dessert anyone can eat and will definitely enjoy. It encapsulates the meaning of Thanksgiving.
We always try to bring people together during this time and SHARE what we feel to be comforting, delicious, and special. Who we spend Thanksgiving with is who we hold close to our hearts, and so that is why this recipe is a great choice.
You will want to take your time making this dish. It does take effort and a bit of focus but you can probably get some help from the little ones with this! As usual, make sure you have plenty of napkins, silverware, and milk to compliment this yummy treat. It’ll warm your heart and fill your soul! We are sure about that.
Pumpkin Bread Pudding with Vanilla Custard Sauce
INGREDIENTS:
Pumpkin Bread Pudding
1 tbsp. unsalted butter
1 lb. brioche or challah loaf
4 large eggs
2 large egg yolks
2 c. heavy cream
2 c. milk
1 can pumpkin puree
1 c. packed light-brown sugar
1 tbsp. pumpkin-pie spice
2 tsp. Mi Huerta Vanilla extract***
¼ tsp. salt
confectioners’ sugar
Vanilla Custard Sauce
6 large egg yolks
6 tbsp. sugar
1 c. heavy cream
1 c. milk
1 tbsp. Mi Huerta Vanilla extract***
DIRECTIONS
Make the Bread Pudding: Heat oven to 350°F. Grease a 13x9x2-inch baking dish with butter.
Bake bread cubes in a roasting pan, tossing several times, 15 to 20 minutes or until bread feels dry and slightly firm. Transfer cubes to a large bowl. Turn off oven.
In another bowl, whisk eggs, cream, milk, pumpkin puree, brown sugar, pumpkin-pie spice, our Mi Huerta vanilla, and salt. Add bread cubes, tossing to coat. Pour mixture into prepared baking dish. Cover; chill overnight.
Heat oven to 350°F. Place baking dish in a roasting pan and pour enough boiling water into roasting pan to come halfway up sides of dish. Bake 50 to 55 minutes or until a knife tests clean. Let cool in pan on a wire rack until warm. Dust with confectioners’ sugar; serve with vanilla custard sauce.
Make Vanilla Custard Sauce: In a medium bowl, whisk egg yolks and sugar, about 3 minutes.
In a medium saucepan, heat cream and milk over medium heat until bubbles form around the edge. Slowly whisk cream mixture into yolk mixture; pour back into saucepan. Heat over medium-low, stirring constantly, until sauce coats back of a spoon, 3 to 4 minutes or to 170°F. Remove from heat; stir in our Mi Huerta vanilla.
Strain through a fine sieve into a bowl. Serve warm or cold.
Recipes
Mi Huerta Market
By Sarah Chovanetz
Fall 2017
World Series Popcorn
November 2017 will be a month to remember for Houston, Texas! For the first time in history, our very own baseball team, The Houston Astros, WON THE WORLD SERIES! It’s an incredible victory for our city and quite the comeback since Hurricane Harvey only 2 months ago. Our company is very proud of this accomplishment and because of that we wanted to share a fun and easy way to celebrate such a tremendous win.
What are some things we enjoy at a baseball game? Hotdogs, nachos, soda, candy, and POPCORN! Popcorn is a great snack and won’t fill you up too much. Not to mention it comes in different flavors. Popcorn has definitely evolved over the years and continues to be a best seller when it comes to concession stand food. I think a couple of reasons why is because it has an airy feel with each bite, the hint of butter and salt is perfectly combined and you can pop as many as you like or save some for later. It’s a versatile snack and who knew so many flavors would be created with such a tiny little kernel?! Pretty awesome.
This recipe is considered a “ballpark great” with a few delicious additions; Our very own authentic, Mexican vanilla and Piloncillo. We felt this particular recipe was fit for the World Series victory and can also be used for any sporting event or movie night in the future. Get ready to grab some napkins because once you pop this recipe you won’t be able to stop! Let’s get poppin’! And Go Astros!
World Series Popcorn
Ingredients
7 quarts plain popped popcorn
2 cups dry roasted peanuts (optional)
2 cups Mi Huerta Piloncillo**
1/2 cup light corn syrup
1 teaspoon salt
1 cup margarine
1/2 teaspoon baking soda
1 teaspoon Mi Huerta Vanilla extract***
Directions
1. Place the popped popcorn into two shallow greased baking pans. You may use roasting pans, jelly roll pans, or disposable roasting pans. Add the peanuts to the popped corn if using. Set aside.
2. Preheat the oven to 250 degrees F (120 degrees C). Combine the Piloncillo, corn syrup, margarine and salt in a saucepan. Bring to a boil over medium heat, stirring enough to blend. Once the mixture begins to boil, boil for 5 minutes while stirring constantly.
3. Remove from the heat, and stir in the baking soda and vanilla. The mixture will be light and foamy. Immediately pour over the popcorn in the pans, and stir to coat. Don’t worry too much at this point about getting all of the corn coated.
4. Bake for 1 hour, removing the pans, and giving them each a good stir every 15 minutes. Line the counter top with waxed paper. Dump the corn out onto the waxed paper and separate the pieces. Allow to cool completely, then store in airtight containers or resealable bags.
AND ENJOY! On behalf of Mi Huerta, we hope you and your family had a wonderful time watching the World Series and we can’t wait to see many more games with our beloved Astros! GO TEAM!
Recipes
Mi Huerta Market
October 19, 2017
Dia de Los Muertos
Halloween is a non-denominational celebration that takes place all over the world. It’s an easy way to get friends and family together to dress up as their favorite action hero, Disney character or even create something unique to show off! It’s a great time to really use the Fall season to its advantage. The weather is cooler, leaves have fallen and everyone is in higher spirits. I hope you caught that! But, Halloween brings people together for a night of fun and candy. You get to escape from everyday life for one night and run around town knocking on doors and saying, “Trick or Treat”. It’s a special event that takes place every year and we all know why- it’s hard to top. Halloween is like a door to another dimension and anyone who enters is embracing the world of make-believe! It’s all fun and games and has no real purpose but to just let people be someone else for a day and party the night away, or eat candy. Because of this, another event takes place directly after. Some even disregard Halloween because they feel it’s taking away from their primary tradition, also known as, Dia de Los Muertos or the Day of the Dead.
Neither joyous nor somber, per se, the Day of the Dead is a holiday that’s all about remembering loved ones who have passed on, and is definitely a time of reflection. “There’s definitely peace associated with the feelings of remembering people, remembering your family, and connecting with your current family members or your friends”, according to an individual who was born and raised in Mexico City. In my opinion, what a beautiful way to show your love for past family members and friends. It’s a way to look back on good times with good people and be thankful for the life you have.
In Mexico City, the typical snack sold at bakeries and supermarkets during this time is called pan de muerto, “bread of the dead,” a puffed, sugar-dusted, orange-flavored bread. This food can be made using orange zest and orange extract but we wouldn’t hold it against anyone if they tried the recipe with our Mi Huerta Vanilla extract instead! You could make a combination and be the genius who came up with two to-die-for items. Did you catch that joke? On a roll here! Below is a quick recipe for the pan de muerto. We respect those who celebrate this holiday and hope you can understand why. It’s a holiday people take seriously and love showing their culture in as well. The beauty and culture of people who still follow the way of life their ancestors showed them and believe in similar things they once did.
We hope you enjoyed this quick piece on Dia de Los Muertos and if you get chance, make sure you try the recipe and see why it’s the essential addition to the holiday itself. Enjoy.
Pan De Muerto
INGREDIENTS:
1 stick of unsalted butter
½ cup milk
½ cup water
5 to 5 ½ cups all-purpose flour, divided
2 packages active-dry yeast
1 teaspoon salt
1 tablespoon whole anise seed
½ cup granulated sugar
2 tablespoons orange extract (and/or our Mi Huerta Vanilla)
Zest of one orange
4 eggs
Orange glaze (see below) (optional)
ORANGE GLAZE:
½ cup granulated sugar
2 tablespoons grated orange zest
1/3 cup freshly-squeezed orange juice
DIRECTIONS:
In a saucepan over medium heat, warm butter, milk, and water; until butter has melted. Do not let boil.
In a large mixing bowl, combine ½ cup of flour, yeast, salt, anise seed, and sugar. Slowly beat in the warm milk, orange extract, and orange zest until well mixed. Add eggs, one at a time, mixing through. Slowly add in another 1 cup of flour. Continue adding additional flour until the dough is soft but not sticky.
Turn the dough out onto a lightly-floured board and knead for at least 10 minutes or until smooth and elastic. If the dough is dry add some water and if it’s too wet add some flour. Form the dough into a large ball and cut into four even pieces.
Lightly grease a cookie sheet and place three dough balls on it. Cover loosely with plastic wrap and let rise in warm place until doubled in size, approximately 1 to 1 ½ hours.
Reserve the fourth dough ball to make bones to place over the loaves. Reserve this dough in the refrigerator to slow down the rising process.
Preheat oven to 350 degrees F.
Bake bread for approximately 25 to 30 minutes. When the bread is done it should sound “hollow” when thumped.
In a saucepan over medium heat, combine sugar, orange zest, and orange juice; bring just to a boil so the sugar is completely dissolved. Remove from heat.
Remove loaf from the oven and brush with the Orange Glaze.
Another option is to melt two tablespoons of butter in a small pot. As soon as the bread comes out of the oven brush with melted butter and sprinkle sugar over them. YUM
Let the bread cool down and enjoy with a cup of Champurrado or cafecito.
Recipes
Mi Huerta Market
By Sarah Chovanetz
Mole Sloppy Jose!
Enjoy this classic recipe with a yummy twist.
Who can guess the origin of the title? If you are thinking it sounds similar to “sloppy joe” then you are right! We wanted to get a little creative with our favorite mole sauce and an American classic dish that continues to stick around, no pun intended! A messy, sometimes sticky, yet finger-licking-good sandwich with a Mexican twist. We know you are going to add this to your list of party dishes and family favorites.
A good hearty meal is always a great idea once the fall weather arrives. The recipe we are about to share is extremely unique but perfect for literally every season. It’s got a classic style with a Mexican Mole Sauce to give it a punch of extra flavor. Even reading the ingredients and directions will get your taste buds going!
The best part about this recipe is how creative yet simple it is. You will immediately be the genius in the room who came up with this idea to make a common childhood favorite but with a seriously delicious twist. You can take all the credit too, as long as you mention the secret ingredient- making it not so secret! Just kidding,
Mi Huerta’s Mole Poblano sauce not only has traditional Mexican ingredients but is made by hand and packaged to ensure all the flavors get released upon cooking. We don’t put the product in a can or as a chunky paste that could go bad. We make it fresh, full of zest and spices and a handful of all-natural ingredients then package it just as is. Sometimes, extra chemicals or mystery substances can be added to sauces to make the lifespan last longer. Our process is clean, honest and traditional. You won’t have to worry about any of that with Mi Huerta Products, we give you our word!
Anyway, let’s get to the best and most important part of the blog which is the RECIPE! YUM!
Mole Sloppy Joes
Ingredients
*1 Packet or 2 of Mi Huerta Mole Poblano (depending on how much you want to make)
*1 Cup Chicken stock
*Vidalia Onion
*1-2 Jalapeños (minced)
*Hamburger buns or brioche rolls
*1 Rotisserie chicken
*Chips of choice or pickles for a side (or both!)
Directions
The Mi Huerta Mole Poblano sauce is easy to prepare and will turn to its proper form once heated – you can follow directions per package.
Once you have your chicken stock ready, go ahead and chop up a whole onion. Next grab the minced jalapeños and add them to the chopped onion- throw the whole mix on the skillet and sauté them a bit. Stirring in the stock and Mi Huerta Mole as it all heats and cooks- mix the ingredients well. Let them sit for a bit to thicken and cook.
During that process you can pick and shred your cooked rotisserie chicken (you can buy a ready-made one from your local grocer, try HEB or Kroger and then it’s super easy to heat up and pick apart).
Once you have done all of the above steps- mix everything together to create a delicious chicken and mole mix. Keeping things on low heat at this point you can then grab your hamburger or brioche rolls and start adding the mix to them. If you are feeling even more creative, maybe try adding some butter to the buns and toasting them a bit by laying them on a grill or hot stove for a minute.
Add as much of the “sloppy joe” mix as you and your guests like! Grab the chips and pickles with some refreshing drinks and you have a great setup that will please everyone! Thanks for reading our blog and as always, ENJOY!
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