Christmas Coquito Ensalada De Naranja Food

ENSALADA DE NARANJA E AGUACATE

Steps:

• In a small bowl, whisk together the lemon juice, vinegar, mustard, pepper, and salt. Drizzle in the olive oil in a slow, thin stream, whisking all the time until the dressing is emulsified.
• Peel the avocados and cut them into segments approximately the same size as the oranges. Combine the avocados and oranges in a bowl and toss them gently with just enough dressing to coat. Mound some of the salad on each plate and scatter some mint leaves over the top. Serve immediately.

VALENCIAN SALAD (ENSALADA VALENCIANA)

Steps:

• Discard any brown or wilted leaves from the romaine. Separate the head into individual leaves. Trim the thick center ribs from the romaine leaves, and tear the rest of the leaf into bite sized pieces. Wash and dry the lettuce, preferably in a salad spinner. The romaine may be cleaned up to a couple of hours before serving; refrigerate it in a serving bowl covered with a damp towel.
• Cut the tops and bottoms off the oranges with a paring knife. Trim off the skin, removing as much of the white pith as possible. Remove the sections from between the membranes with a paring knife. Work over a medium bowl to catch any juice from the oranges. Set the orange segments aside in a small bowl.
• Whisk the collected orange juice, vinegar, honey, and thyme together. Whisk in the olive oil in a thin stream until blended. Season with salt and pepper, to taste.
• Toss the lettuce, onion and olives together with the dressing in a serving bowl. Scatter the orange segments over the salad and serve.

COQUITO

Steps:

• Put the cream of coconut, condensed milk, evaporated milk, coconut milk beverage, rum, vanilla, cinnamon and nutmeg in a blender and blend until smooth, about 2 minutes. Transfer to a pitcher, cover tightly with plastic wrap and refrigerate until very cold, about 1 hour.
• Give the coquito a good stir (the mixture may separate slightly as it sits). Pour into individual mugs or glasses, top with more nutmeg and serve with a cinnamon stick.

ENSALADA ESMERALDA WITH AVOCADO DRESSING

Steps:

• Cut the zucchini in thick slices. Crumble the cheese. In a medium size bowl, combine the zucchini and cheese with the green onion, poblano chiles, sea salt and pepper. Add the Avocado Dressing and mix gently. Refrigerate for 20 to 25 minutes.
• Serve on bed of lettuce leaves and garnish with the olives.

CHRISTMAS COQUITO (ENSALADA DE NARANJA)

Steps:

• Carefully peel the oranges, being careful to remove the pith completely. Cut the oranges into thin segments and arrange in a dish or on dessert plates. Place the olives on top. Mix the orange and grapefruit juice together and pour over the oranges. Leave to marinate. Before serving drizzle olive oil over and garnish with mint leaves.

ENSALADA DE ESPARRAGOS

Steps:

• Marinade: Cut strips of lemon peel from half a lemon. Crush the garlic cloves, and combine with the lemon peel and ¼ cup of the olive oil in a shallow baking dish. For the asparagus, trim and discard the tough ends; if the asparagus are fat, cut the stalks in half lengthwise. Set aside with the trimmed scallion bulbs. Heat a large griddle or cast-iron skillet over medium-high heat. When hot, lay the asparagus and scallions on the dry griddle in a single, uncrowded layer; let them sizzle for about 30 seconds. Season with salt, then drizzle with olive oil.
• While the vegetables are cooking, prepare the mushrooms for the salad. Remove the stems from the fresh mushrooms and thinly slice the caps; you'll need about ¾ cup sliced mushrooms. (Optional: Reserve stems to make mushroom stock.) Remove the soaked morel mushrooms from the hot water, reserving the liquid. Flip the vegetables to brown the other side. Then prepare the vinaigrette: Whisk together the mushroom soaking liquid, ¼ cup white wine vinegar, a pinch of salt and a few grinds of pepper, and ¾ cup of the olive oil until emulsified. Set aside.Remove the vegetables from the griddle and add to the garlic-lemon peel marinade; stir to coat.
• Add the fresh and soaked mushrooms to the hot, dry griddle. Season with salt and pepper, then add a drizzle of olive oil and the butter, evenly distributed. Cook on the griddle for about 2 minutes, adding a bit more olive oil as needed. Just before removing them from heat, finish the mushrooms with the remaining tablespoon of white wine vinegar. Add mushrooms to the marinated asparagus and set aside.
• To soft-boil the eggs, bring a medium saucepan of water to a rolling boil. Use tongs or a slotted spoon to gently lower the eggs into the water; set a timer for 6½ minutes. Meanwhile, prepare an ice bath to shock the eggs.As the eggs are cooking, gather the rest of the ingredients to finish the salad. In a large bowl, combine the greens and season with salt and pepper. Toss the greens with 1-2 tablespoons of vinaigrette, to taste. To plate, lay down some grilled vegetables on a plate; add a layer of dressed greens, followed by another layer of the grilled vegetables. Crumble the ricotta salata over the salad.
• After exactly 6½ minutes, remove the eggs to the ice bath to cool completely; once they're cool, peel them, cut in half, and place on salad. Finish the salad with a few grinds of pepper and a drizzle of the vinaigrette. When serving, make sure each portion includes half an egg.

COQUITO (PUERTO RICAN HOLIDAY DRINK FOR CHRISTMAS AND NEW YEAR'S

Steps:

• Mix all the ingredients in a blender.
• Refrigerate.
• Serve cold and ENJOY!