Bischochitos (Anise Cookies)

Bischochitos (also called "bischos") are delicious cookies made with anise and are traditional in our family for Christmas. A cookie recipe handed down through the years, they're great when warm, very soft and even better when cooled and dipped in milk or coffee.

2 eggs
1/4 t salt
3/4 cup sugar
1 t cinnamon
1 t nutmeg
1 cup lard or shortening
3 cups all purpose flour plus 1/2 cup if needed
1 1/2 T anise seed
1 1/2 t baking powder
1/4 cup brandy or white wine (optional)

For sugar coat: 1/4 cup sugar mixed with 1 Tablespoon cinnamon

In bowl, whisk 2 eggs until frothy. In another bowl, whip 3/4 cup sugar with the lard or shortening until creamy. Add egg mixture to this and continue whipping. In another bowl, combine 3 cups flour, anise seed, baking powder, cinnamon and nutmeg. Mix by hand.

Slowly incorporate the flour mixture into the egg/shortening mixture a little at a time, and work with your hands until the dough is of a stiff enough consistency to roll out--not too sticky, but not firm, either. This is where you would place the brandy, if using--having extra flour nearby. Place on a floured surface and knead about three minutes, using the extra flour if needed.

Separate into two or three balls, to make working with the dough easier. Roll dough flat 1/4 to 1/2 inch thick. Cut in 2 inch circles or use your favorite cookie cutters. Mix 1/4 cup sugar with 1 t cinnamon in a bowl. Dip each cookie into Cinnamon/sugar mixture.

Bake at 350 degrees on ungreased baking sheet 10-12 minutes. Do not brown. If tops are browned, then the bottoms are burned. Makes 2-3 dozen.

Bolitas! Dried Green Chile Relleno Meatballs

MMM...

1 pound dried green chile
5 pounds pork butt roast
5 large garlic cloves (pressed)
2 T cumin (comino)
2 T salt
6 eggs whipped with 1/4 cup milk

2 cups flour for dredging
Deep fryer with hot oil or lard

Note: To make these sweet (Bolitas Dulce), OMIT the garlic, cumin, and salt, and add 1/2 cup sugar, 2 cups raisins, and 1 tsp ground cloves.

In a large pot, place the meat, garlic cloves, salt and comino and cover with water. Heat until boiling, then place on low-medium heat and cook until meat flakes or shreds easily. Let cool and remove from water.

Reconstitute the dried green chile in a large bowl filled with hot water. Make sure there are no stems on chiles.

Using a meat grinder, place chunks of the pork along with portions of the now wet chile and process together until all the meat and chile is mixed (coarse-ground) together. Use your hands to further ensure that the meat/chile mix is thoroughly mixed together. YOU SHOULD REMOVE ANY GRISTLE OR CONNECTIVE TISSUE! Refrigerate at least one hour. Cold mixture allows for better handling when making the meatballs.

Whip the eggs with milk, salt and garlic salt (pepper if you'd like) until frothy.

Place flour in a flat pan or dish. Form the meat mixture into golf-ball sized balls or thick cylinders, dip into the egg mixture, then into the flour. Carefully place the relleno ball into the deep fryer until golden brown. Remove and place on paper towels to drain. You may eat them hot or refrigerate (they keep for several days) and eat cold. Sprinkle salt or garlic salt to your liking. Makes too many to count, but there's never enough! Usually served around Christmas along with tamales.

Deep, Dark, and Delicious Cocoa Drink

Deep, Dark, and Delicious!

(Hot Spiced Mexican Hot Chocolate with Ice Cream Dusted with Chile Powder)

This recipe is dedicated to my aunt, Dell Marie Eudy! A wonderful spicy drink for the winter holidays...

3/4 cup water
1 vanilla bean (or 1 teaspoon vanilla extract)
3/4 cup sugar
1 teaspoon ground cinnamon
1 heaping tablespoon instant espresso
Pinch salt
2 1/2 ounces bittersweet chocolate, the best quality possible, grated (I use Abuelita Mexican Chocolate wafers)
2 cups whole milk
Vanilla ice cream
New Mexico Hot Red Chile powder (or your favorite brand and heat level)

Bring water to a boil in a saucepan. Split the vanilla bean and add to the boiling water. Add sugar, cinnamon, espresso, and a pinch of salt. Simmer for 1 minute and add the bittersweet chocolate. Whisk until it gets thick. Add milk and simmer 1 minute. Serve immediately with a dollop of vanilla ice cream and a sprinkling of chile powder on top.

You may make this ahead and reheat. Make sure to either whisk it or blend it in a blender to make it light and foamy before serving. (The classic Mexican chocolate was whisked with a special wooden tool called a 'molinillo', see image above.)

Green Chile Cheese Ball

Source: CookingVillage.com

Simple and it takes only 15 minutes to make. I'm going to use reconstituted dried green chile for the additional smoky flavor...be sure to check out the source, Cookingvillage.com, for more recipes, and if you want recipes delivered to your email inbox, join them. They really are a great source for recipes.

Ingredients
12 ounces sharp cheddar cheese, cubed
6 tablespoons unsalted butter, softened
1/4 cup canned chopped green chiles
2 teaspoons bourbon (optional)
1/2 teaspoon hot pepper sauce
1/4 teaspoon salt
6 tablespoons chopped walnuts or pecans
1 tablespoon finely chopped fresh parsley

Prep Time: 15 minutes, plus chilling
Cooking Time: None
Serves 12



Directions
1. In a food processor, mix the cheese, butter, chiles, bourbon, pepper sauce and salt until as smooth as possible. Place in a bowl, cover and refrigerate for 30 minutes, or until firm. Shape into a ball.

2. On a plate, toss together the nuts and parsley. Roll the cheese ball in the nut mixture until completely coated.

Per serving: 191 Cal.; 8g Protein; 18g Fat (10g saturated); 1g Carb.; 249mg Sodium; 45mg Chol.; 1g Fiber

Village Tip
A nice thing about this easy hors d'oeuvre is that the flavors develop as the cheese ball sits. You can make it up to 5 days ahead of time; wrap well and refrigerate. Before serving, let soften at room temperature for about 30 minutes.