The second Second Sunday Supperclub went swimmingly last night, with the theme Sensory Confusion. Jesse and I were on starters and whipped up this mind-boggling plate of fruit nachos, with a pitcher of Fauxchata. Recipes below.
Cinnamon Tortilla Chips:
corn tortillas (~6 chips to a tortilla)
oil of any kind (liquid)
cinnamon
preheat oven to 350-375 degrees. brush both sides of each tortilla
with oil and cut into wedges.
cover liberally with cinnamon and bake until sizzling and curled,
about 15 minutes. let them cool
before serving for crispiness.
Strawberry Salsa:
1 1/2 lbs strawberries
1 small-but-not-too-small jicama, peeled
1/2 bunch mint
chop everything rather finely (especially the jicama) and mix in a bowl.
Mango Cheese
28 oz. mango puree (sold in 14 oz packs frozen from a Mexican grocery,
or easy to make)
~1 T arrowroot starch
1 heaping teaspoon kudzu powder
2-3 T coconut oil
coconut milk for opacity
melt the mango puree in a saucepan over a low flame. dissolve kudzu in
a tiny bit of COLD water,
and add it to the mango. add arrowroot, coconut oil and coconut milk
and let it simmer until reduced
and thickened, as long as you want. let it cool a little before
serving (cooler = thicker).
Bean Dip
2 cans aduki/azuki/adzuki beans
~ 3/4 c tamarind concentrate, tamarind juice, or tamarind pods
~ 2 T agave, honey, sugar or other sweetener
1/2 c water
if you are using tamarind in the pod, remove the pod and blanch the
fruit in water before trying
to remove the seeds. the yield will be small and still hard to get off
the seeds. add the fruit to a
saucepan with tamarind concentrate (Mexican grocery, again), beans,
sweetener and water and
bring to a boil (adjust sugar level tamarind to taste). lower the
flame and reduce until the liquid
is a paste. cool before serving.
To Assemble:
Put 1 layer of chips on a platter, and top with beans and cheese.
Repeat until you are out of chips
and beans, top with salsa and more cheese, and serve
Fauxchata:
12 lemons worth of lemon juice, strained
4 tall cans of coconut water (68 oz), chilled
2/3 can coconut milk
mix in a pitcher and stir well. serve cold just after stirring.
corn tortillas (~6 chips to a tortilla)
oil of any kind (liquid)
cinnamon
preheat oven to 350-375 degrees. brush both sides of each tortilla
with oil and cut into wedges.
cover liberally with cinnamon and bake until sizzling and curled,
about 15 minutes. let them cool
before serving for crispiness.
Strawberry Salsa:
1 1/2 lbs strawberries
1 small-but-not-too-small jicama, peeled
1/2 bunch mint
chop everything rather finely (especially the jicama) and mix in a bowl.
Mango Cheese
28 oz. mango puree (sold in 14 oz packs frozen from a Mexican grocery,
or easy to make)
~1 T arrowroot starch
1 heaping teaspoon kudzu powder
2-3 T coconut oil
coconut milk for opacity
melt the mango puree in a saucepan over a low flame. dissolve kudzu in
a tiny bit of COLD water,
and add it to the mango. add arrowroot, coconut oil and coconut milk
and let it simmer until reduced
and thickened, as long as you want. let it cool a little before
serving (cooler = thicker).
Bean Dip
2 cans aduki/azuki/adzuki beans
~ 3/4 c tamarind concentrate, tamarind juice, or tamarind pods
~ 2 T agave, honey, sugar or other sweetener
1/2 c water
if you are using tamarind in the pod, remove the pod and blanch the
fruit in water before trying
to remove the seeds. the yield will be small and still hard to get off
the seeds. add the fruit to a
saucepan with tamarind concentrate (Mexican grocery, again), beans,
sweetener and water and
bring to a boil (adjust sugar level tamarind to taste). lower the
flame and reduce until the liquid
is a paste. cool before serving.
To Assemble:
Put 1 layer of chips on a platter, and top with beans and cheese.
Repeat until you are out of chips
and beans, top with salsa and more cheese, and serve
Fauxchata:
12 lemons worth of lemon juice, strained
4 tall cans of coconut water (68 oz), chilled
2/3 can coconut milk
mix in a pitcher and stir well. serve cold just after stirring.
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