Ever since we started walking the street of Buenos Aires I noticed something really peculiar…
In many, many corners of the city you would find carts selling freshly squeezed orange juice. In Florida Street, a very popular shopping street, we saw between 4 or 5 in a 10 block strip.
We had the chance to get on a double-decker bus to get a snapshot of the city and those orange juice carts were everywhere. We also took a walking-tour of the city and the carts were waiting for us in every corner.
I just could not leave Buenos Aires without tasting an orange juice squeezed right in front of me. In San Telmo we had the first chance to drink it and it was super sweet and delicious. I wish I could have drunk so many more… But it will be on my next trip, because I wish this was only the first time I visit this wonderful city.
So if you visit Buenos Aires, please have SEVERAL orange juices in my name. Just say that your friend at KarmaFree Cooking sent you…
Ana Yolanda has become our resident sangría maker… and her recipe is extremely delicious.
She knows how to make it with real red wine, but also, to please her vegetarian and pregnant friends, she also has learned to make a non-alcoholic version too. Ana makes this sangría for us when we go skiing in Vermont, at birthday parties and most specially when we get-together to celebrate the wonderful dishes of Spain… Doña Tina fully-approved.
ANA YOLANDA’S SANGRÍA
1 bottle of Welch’s Red Grape Sparkling juice
1 can of orange concentrate – she prefers Minute Maid Low Acid
1 bottle of natural lemon-lime soda
Green apple slices
- Mix all ingredients in a large pitcher.
- Serve over ice.
Pears have never been one of my favorite fruits… I have always favored berries to any other fruits. But how I love cooked pears!
Don’t get me wrong… I like pears, particularly, sliced up next to a nice piece of gruyère or comté cheese. But I have grown to love also a nice roasted or poached pear. And in my interest to find new ways and flavors to pair pears with I developed this nice recipe…
POACHED PEARS IN ORANGE JUICE
2 pears – I usually buy Bartlett as they’re widely available here
2/3 cup of orange juice – can be freshly squeezed or from the Tropicana container
2 tbs maple syrup
1 tbs maple sugar
A pinch of salt
- Pre-heat oven to 350F. I make this in a toaster oven…
- First, peel, halve and core your pears. I use a melon-baller or a round 1tbs measuring spoon.
- Mix the rest of the ingredients in an oven safe dish where you can fit comfortably all 4 halves of pears. Place the pears in the dish and move the around so the liquid coats somewhat the whole pear, even though the pear halves will not be submerged in the liquid.
- Bake for approximately 30-45 minutes until pears are soft when pierced with a fork. Make sure the poaching liquid does not burn or caramelize before the pears are cooked.
The thickened poaching liquid will serve as syrup on top of the pears when serving. Serve with a nice nutty, salty cheese (like gorgonzola dolce or comté) on the side and some almond or walnut praline.
When I was in high school, there was an Orange Julius in Isla Verde… we would go every Sunday afternoon, after going to the beach the whole day, to cool off with a Tropical Cream Supreme. This was THE BEST drink over at the Orange Julius. It tasted like summer, sand and sun all rolled up into a delicious shake.
I liked these shakes so much that my then boyfriend would buy and bring them to me almost every night when I was home-bound with the chicken pox. I even bought once a Hawaiian Tropic suntan oil because it smelled just like a Tropical Cream Supreme. It was almost an obsession… I know.
But that was then… and suddenly, without even looking for it, I once again reunited with one of my high school loves – The Tropical Cream Supreme. Let me show you how…
ODE TO THE TROPICAL CREAM SUPREME
1 cup orange juice
½ cup plain soymilk
3 tbs agave nectar
1 tbs bee pollen
3 ice cubes
- Mix everything in a blender and enjoy it watching the sunset after a hot day at the beach. (sigh!)
The bee pollen is something I added on my own. It was not included in the original shake, however it added certain sweetness and energy-boosting qualities very much in tune with my current lifestyle. Try it… it’s available at most natural food stores.
Aniette has been my friend for many years now… since high school, now that I think about it. We might not be in contact very frequently, but when we get together is like time has not passed by. We have been with each other thru many good and not so good times and I am very grateful and fortunate to call her my friend… Aniette is the original creator of the Sweet Red Pepper Dip - she was the one who showed me how to make it after a long guessing session trying to decipher what was the dip made off. Aniette is also fluent in French… ever since high school she was reading full novels in French. I invited her to our little French-speaking soiree, but she was planning a romantic weekend with her husband, so I could not really coax her into coming to my house to just speak French… no contest there.
But even though she was not here in person, she was with us in spirit… because the signature drink I served up at our French get-together was also inspired by Aniette – I had a version of this “bull” at a get-together we had at Chez Aniette a few months back. I almost drank the whole pitcher by myself… I was blown away by how delicious it tasted.
Why call it a “bull”?? I don’t know… Don’t shoot the messenger here, but in Puerto Rico we call a punch, like the kind served at the high school parties you see in the movies, a “bull”, pronounced “bul” – short U and short L. And a punch bowl is called a “bulera”. Hey… I don’t make this stuff up. Besides, this will be a fun anecdote to tell around the “bulera” the next time you’re invited to a party, no??
This is an adaptation of Aniette’s original recipe, because I could not find all the ingredients I wanted for the original version… but the alternate was a hit as well, and so, I still give Aniette full credit.
1 can frozen passion fruit juice concentrate
16oz of guava juice
8oz of grape juice
8 oz of orange juice
1 bottle of Martinelli’s Sparkling Cider – non-alcoholic
Allow the frozen concentrate to thaw out a bit in the fridge.
Mix all the ingredients in a pitcher.
Serve chilled over ice.