Carrot Cake from Mexico

Living (and eating) in Mexico has opened my eyes (and mouth) to other types of cakes and desserts. I, for some reason, always thought cakes and desserts had to be chocolate … do you have a problem with that? Most Mexican cooks I know don't use chocolate for desserts because it is just too expensive. I have been introduced to wonderfully fresh tasting carrot cakes. There are probably as many recipes for carrot cake as there are cooks, so I picked one I really liked and my friend, Leti told me I could share it with you.

If you have the option of purchasing fresh pineapple, then please do. Canned pineapple is an ok substitute, but freshness is what home cooking is all about. Besides, a can of pineapple actually costs more than an entire fresh pineapple – see where this is going?

Also, a note on coconut. You are permitted to use dried coconut in place of fresh BUT use unsweetened only. Do not buy that bag of sugary coconut on the baking aisle and expect it to give you a delicious flavor in your cake. If you cannot buy unsweetened, then leave it out.

On to the recipe:

2 cups granulated sugar
1¼ cups vegetable oil
3 large eggs, at room temperature
1 teaspoon pure vanilla extract
2 cups all purpose flour
2 teaspoons ground cinnamon
1½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
2 cups (packed tightly) grated carrots (about 1 lb / 454 grams)
1 cup shredded coconut, dried or fresh, unsweetened
1 cup chopped pecans or walnuts
1 cup diced fresh pineapple, make sure to catch the juice to include

Preheat the oven to 175°C (350°F). Lightly grease 2 8-inch round cake pans or one 9x13 inch.

Beat the sugar, oil, eggs and vanilla until light yellow in color.

In another bowl, sift together the dry ingredients. Add this to the sugar mixture. Mix in the remaining ingredients and stir until completely combined.

Pour the batter into your prepared pan(s). Bake for 35-40 minutes or until a toothpick comes out clean. Let the cakes cool completely in the pan(s) on a wire rack.


FROSTING:

Of course no carrot cake is finished without some cream cheese frosting. You can use your favorite recipe or try ours. Remember that the weather here is hot and humid – topics you know – so no butter is used in this recipe or it would melt off the cake.

190 grams (6½ oz) cream cheese, room temperature
3 cups powdered sugar
1 teaspoon fresh lime juice (or use lemon if you like)

Beat the cream cheese until fluffy. Slowly add the lime juice and powdered sugar. While adding the powdered sugar, keep the mixer on LOW or you will be wearing that powder! Continue to beat until it is completely smooth and the consistency you want. Sometimes it is necessary to add a bit more powdered sugar, if so, no problem, add a couple of tablespoons at a time.

You can easily double this recipe if you want more frosting.

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Tongue in Tomato Sauce

Yeah, yeah, I can hear you and I can see you shaking your head... thinking 'she has really gone around the bend on this one' !  AU CONTRAIRE mis amigos....  

Tongue is a big part of buffet tables in many cultures including Greek.  If you have had Greek buffet, French buffet, or even Italian buffet, then you have already eaten tongue and just didn't know it.  Aren't they sneaky to not tell you!  

Beef tongue just tastes like, well....beef.  It has a light texture and I actually prefer it in sandwiches rather than as a meat course.  The flavor is mild and is well suited for many types of sauces from a basic mustard to a more extravagant cream based sauce.  

I expect to hear feedback from you on how surprised you were at the wonderful flavor of this meat.  So let's get started...........

Makes about 4-6 servings

Ingredients:

1 beef tongue (they are all about the same size)
3 quarts (3 liters) cold water
1 medium white onion, quartered
1 small head garlic, unpeeled, cut in half across the bulb
1 teaspoon freshly ground black pepper
3 bay leaves
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1 teaspoon salt, (I use kosher always - it has no additives)

Toss all these ingredients into a stock pot.  Bring the water to a boil; lower the heat and simmer for 2 to 2-1/2 hours or until the meat is tender.  Do the fork test.  Allow the tongue to cool in the broth.  Remove the tongue once it is cool and peel the skin off.  For goodness sakes, it just peels off.  Reserve 1/4 cup of the broth, strained. 

Cut the peeled tongue into thin 1/4 inch or less (not thicker) slices. 

Now on to the sauce:

3 tablespoons olive oil
1 medium white onion, finely diced
1 jalapeno chile, finely chopped (remove or don't remove the seeds)
5 medium tomatoes, diced
pinch of salt - to taste

Heat the oil in a large skillet.   Add the onion and saute until lightly browned.  Add the chile and tomatos.  Cook over low heat for 15 minutes, then add the reserved broth.  

Add the tongue slices and simmer for another 10 minutes.  

Remove the slices to a platter and spoon the tomato sauce over top.  Garnish with either chopped parsley or cilantro.  Serve with sandwich rolls. 

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