Kalimotxo Recipe

Kalimotxo was invented in the early 1970s at a Basque festival in Spain. A couple of servers working at one of the stands where drinks were served (txosnas) noticed that the wine that they had purchased had gone bad and they decided to add Coca-Cola to it in order to balance out the sour taste. The drink was named after two friends of the servers: Kalimero and Motxo. Since then, Kalimotxo has become popular throughout Spain and other countries as well.

Our friend John told us about this drink which he had encountered during his travels in Spain. He claims that the actual recipe is literally quite fluid: 50% Coke, 50% wine at first. Then the ratio of wine becomes greater with each subsequent drink. However you decide to mix them is up to you as is the type of red wine that you use. My niece recommended Apothic Red as a exceptionally good, cheap red (about $10) so we decided to use this with the Coca-Cola and the results were very good. Here's to friends and family!

Ingredients:
Coca-Cola
Your favorite red wine
Ice

optional: you can also add a dash Ouzo, blackberry brandy, or anise for additional flavor.

Preparation:

1. In a glass, mix together the wine and Coca-Cola (50% wine, 50% Coke).
2. Add ice and serve.

Spain [ print this recipe for Kalimotxo ]

Coffee Flan Recipe

Coffee flan is a standard dessert in Spain and Portugal as well as other Spanish and Portuguese speaking nations. Flan is a perfect ending to classic Latin meals such as Ropa Viejas, Carnitas, or Pork Tenderloin in Chipotle Mole. It is a light dessert that is just sweet enough to crave another serving.

The most challenging part of this recipe is coating the molds with the caramelized sugar before the sugar hardens. But if you work quickly, you can do it. This recipe is ideal for parties or other gatherings as you can make it a day or two in advance so that it is ready to serve.

Recommended Equipment:
6 - 8 ceramic ramequins

Ingredients:
1/2 cup sugar
4 eggs
1 14oz. can sweetened condensed milk
1/3 cup sugar
1 1/2 cups whole milk
1/3 cup warm water
3 tspn Nescafe Clasico instant coffee
1/2 tspn vanilla
1/4 tspn cinnamon

Preparation:

1. Grease each of the 6 ramequins.
2. In a small saucepan, heat the 1/2 cup of sugar over medium heat. Stir the sugar continuously until it melts into a smooth caramel.
3. Quickly pour equal parts of the caramel into each of the ramequins and then let them cool.
4. Preheat the oven to 350 degrees Fahrenheit.
5. In a small mixing bowl, mix together the instant coffee and the warm water. Set aside for later.
6. In a mixer, mix together the eggs and 1/2 cup of sugar. Mix in the cinnamon, vanilla, sweetened condensed milk, whole milk, and the instant coffee mixture.
7. Evenly distribute the mixture into the ramequins.
8. Place the ramequins into a deep roasting pan.
9. Pour warm water into the roasting pan so that the water is about 1 to 1 1/2 inches deep.
10. Carefully place the roasting pan into the oven and bake for 40 minutes or until a fork inserted into the flan and it comes out clean.
11. Remove the flan from the oven and let cool to room temperature. Then refrigerate until it is ready to serve.
12. To serve the flan, Use a knife to cut around the perimeter of the ramequin to free the flan from the sides. Then place a small plate on top of the ramequin and quickly flip it over. The flan should release from the ramequin and come to rest on the plate.

Spain

Torrijas Recipe

Torrijas are very similar to French toast. The main difference is that you first infuse milk with a cinnamon, citrus flavor. Then the bread is soaked in this milk before being coated with egg and then fried. So Torrijas require a couple of extra steps to prepare but it's worth it. Torrijas have the great taste of French toast with a little added complexity in flavor.

Ingredients:
6 thick slices of sour dough bread
2 cups milk
1 cinnamon stick
3 eggs, lightly beaten
1 lemon rind
2 tbsp sugar
extra virgin olive oil (for frying)

topping
confection (powdered) sugar
cinnamon
maple syrup
fruit

Preparation:

1. Add milk, cinnamon stick, and lemon rind to a pot over medium heat. Bring to a boil for 5 minutes then remove from heat and let cool.
2. Put slices of bread in a pan and pour enough milk mixture over the slices so that they can soak up some excess milk.
3. Pour some olive oil in a skillet. Place over medium heat.
4. In a separate dish, add the beaten eggs.
5. Coat 2 of the slices of bread with egg and add them to the skillet.
6. Cook until golden brown on both sides and then set aside.
7. Top Torrijas with confection sugar, cinnamon, fruit and/or maple syrup.
   

Spain