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Pickled Baby Carrots with Lentils

By
Samuel
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0
Three orange rectangular plates with pickled baby carrots, smoked labneh, and lentils.

This gorgeous plate of Pickled Baby Carrots will emerge from your kitchen looking like glistening gems. They are served with lentils, whose coin shape has made them an ancient symbol of financial wealth and security. Add smoked labneh and a toasted pita chip for the perfect combination of creaminess, sharpness, sweetness, and crunch. In addition to the lentils’ good luck message, this dish starts the year off on note of good health. Check out your local Middle Eastern restaurant for a wonderful place to get labneh and pita chips. Plus, be sure to grab carrots and herbs from a local farm stand or grocer.

A person drizzles honey over a small orange plate of pickled baby carrots with smoked labneh and lentils.

What is Labneh in Our Pickled Baby Carrots Recipe?

Labneh comes from the Middle Eastern as a version of a “soft cheese.” It uses Greek yogurt and puts it through a straining process that leaves you with a thick, spreadable texture and tangy flavor. For our Pickled Baby Carrots recipe, the labneh adds in another textural point that you can scoop onto pita chips along with the carrots and lentils.

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Three orange rectangular plates with pickled baby carrots, smoked labneh, and lentils.

Pickled Baby Carrots with Lentils

  • Author: Chef Marijke Uleman
Print Recipe

Description

Did you know lentils are one of the lucky ingredients from ancient days?

Ingredients

Scale

For the smoked labneh:

  • 600 g Greek yogurt
  • 4 tbsp olive oil, divided
  • 100 g lapsang souchong loose tea
  • 2 tbsp caraway seeds
  • 2 tsp pink peppercorns
  • Zest of 2 lemons
  • 20 g thyme sprigs
  • Coarse sea salt and black pepper

For the pickled carrots:

  • 1,300 g carrots, peeled and cut into 3-inch by 1/2-inch pieces
  • 2/3 cup apple cider vinegar
  • 2/3 cup water
  • 1/2 tsp sea salt
  • 1 tbsp cane sugar

For the lentils:

  • 240 g lentils
  • 120 ml olive oil, divided use
  • 2 medium red onions, finely diced
  • 4 cloves garlic, finely diced
  • 4 tsp caraway seeds, lightly toasted
  • 1 tsp fennel seeds, lightly toasted
  • 3 tbsp superfine sugar
  • 160 ml sherry vinegar
  • 20 g mint leaves, coarsely chopped
  • Salt and pepper to taste

Instructions

For the smoked labneh:

  1. Mix yogurt, 2 tbsp olive oil, and 1/2 tsp salt. Place in cheesecloth, tie, and hang in a pitcher in the fridge for 24 hours to drain.
  2. Line a shallow pan with foil. Add tea, caraway seeds, pink peppercorns, lemon zest, thyme, and 4 tbsp water. Heat on the stove until smoking, then reduce heat.
  3. Place drained labneh on parchment paper over a wire rack. Place the rack in the shallow pan, smoke for 5 minutes on low heat, seal tightly, then let sit off heat for 5 minutes.
  4. Cool, drizzle with remaining olive oil, and store in the fridge.

For the pickled carrots:

  1. Place carrots in a large Mason jar or container.
  2. In a saucepan, heat vinegar, water, salt, and sugar until dissolved. Adjust flavor if needed.
  3. Pour brine over carrots until fully submerged. Add more vinegar or water if needed.
  4. Seal, shake, and refrigerate for at least 1 hour (best after 24 hours). Store in the fridge for 2–3 weeks.

For the lentils:

  1. Rinse lentils and boil in water for 20–25 minutes until cooked. Drain and toss with 1/2 tsp salt.
  2. Sauté onion and garlic in 1 tbsp olive oil for 8–10 minutes. Add caraway and fennel seeds, cook for 1 minute.
  3. Stir in sugar, then vinegar. Reduce for 3 minutes.
  4. Mix with lentils, remaining olive oil, 1 tsp salt, and black pepper.
  5. Top lentils with smoked labneh, pickled carrots, and za’atar sourdough crackers.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Recipes by Chef Marijke Uleman
Story by Julia Platt Leonard
Styling by Jessie Baca
Photography by Tira Howard

Subscribe to TABLE Magazine‘s print edition.

Good Luck Tamales with Cochinita Pibil

By
Samuel
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0
A small white plate with a hot pink tamale in a triangle shape and rolled tamales on a plate in the bottom left corner.

In many parts of Latin America, and in Latino communities in the United States, tamales are an integral part of the winter holidays. Families and friends usually make them in big batches by forming a casual assembly line to spread the corn husk wrappers, fill them with masa and seasoned meats, and then tie the wrappers closed for steaming. This recipe for 30 tamales calls for Cochinita Pibil, a Yucatan specialty of pork marinated in achiote (annatto seeds) and citrus, then wrapped in banana leaves, and slow-cooked. Hibiscus flowers (“Jamaica” in Spanish) are usually used to make tart, ruby-red tea; here they dye the corn husks a bright pink. Shop for spices, masa, corn husks, as well as hibiscus at your local Latino market.

A person spoons a filling onto a hot pink tamale.

How Does Soaking Tamales Corn Husks in Hibiscus Tea Change the Flavor?

Soaking tamale corn husks in hibiscus tea or Jamaica, introduces a distinct tart and subtly floral complexity that you wouldn’t get with plain water. Besides the vibrant pink/red color hibiscus makes the corn husks, the tartness slightly transfers to the masa as the tamales steam. This means you end of with a dough that’s delicate as well as lightly flavored.

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A small white plate with a hot pink tamale in a triangle shape and rolled tamales on a plate in the bottom left corner.

Good Luck Tamales with Cochinita Pibil

  • Author: Chef Marijke Uleman
  • Yield: 30 Tamales, Serves 15 1x
Print Recipe

Description

Making tamales into a good luck charm.

Ingredients

Scale

For the cochinita pibil:

  • 3–4 large banana leaves
  • 3 tbsp achiote seeds
  • Juice of 2 oranges
  • 2 tbsp sea salt
  • 2 lb bone-in pork shoulder or butt

For the tamales:

  • Dried hibiscus flowers (jamaica)
  • 1 lb corn husks (45–50 pieces, depending on husk size)
  • 3 cups lard
  • 4 tsp baking powder
  • 8 cups heirloom corn masa harina (preferably 1 full bag Masienda)
  • 2 1/2 tbsp kosher salt
  • 6–8 cups warm broth or water

Instructions

For the cochinita pibil:

  1. Briefly pass banana leaves over an open flame to make them flexible.
  2. Grind achiote seeds into a powder, then mix with orange juice and salt to form a liquidy paste.
  3. Rub marinade all over the pork and refrigerate for at least 1 hour, preferably overnight.
  4. Preheat oven to 200 degrees. Wrap pork in banana leaves, place in a baking dish, and bake for 6 hours.
  5. Unwrap pork, increase oven to 350 degrees, and bake for 30 minutes to develop a crust.
  6. Shred and serve warm. Store leftovers in the fridge for up to 4 days.

For the tamales:

  1. Make a hibiscus tea and soak corn husks in it for at least 10 minutes while you prepare the masa.
  2. Using a stand mixer with the whisk attachment or a hand mixer, whip lard on high until light and fluffy, about 5 minutes or until it reaches the texture of cake frosting.
  3. Add baking powder and gradually incorporate masa harina, mixing well.
  4. Slowly add 6 cups of warm broth or water, mixing to form a cohesive dough. Reserve the extra 2 cups to adjust moisture as needed. The masa should be well hydrated, not gritty, and have a creamy, airy texture that spreads easily.
  5. Taste the masa and add salt, whipping to incorporate. Use about 1 tsp per 3 cups masa if using unsalted liquid. Adjust if using salted broth.
  6. Gently wring out your corn husks and pat dry with a dishtowel.
  7. Arrange each husk with the wide end closest to you and the smooth side facing up.
  8. Using a spoon, spatula, or bench scraper, spread a thin, even layer of masa (about 2 ounces or 4 tablespoons) in a 3-inch by 5-inch area, leaving the narrow end uncovered.
  9. Add 1 ounce (1–2 tablespoon) of cochinita pibil to the center of the masa.
  10. Fold one side of the husk over the filling, then the other. Fold the bottom end toward the top. Optional: tie with a strip of corn husk to secure.
  11. Fill the bottom of a tamale steamer (or pot with a steamer basket) with water.
  12. Place tamales upright in the insert or basket and cover. Steam over medium-high heat for 75–90 minutes.
  13. Check for doneness: if the husk pulls away from the masa easily, they’re ready. More tamales may require longer cooking.
  14. Remove from heat and let rest, covered, for at least 15 minutes. Tamales will firm up as they cool.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Recipes by Chef Marijke Uleman
Story by Julia Platt Leonard
Styling by Jessie Baca
Photography by Tira Howard

Subscribe to TABLE Magazine‘s print edition.

Black-Eyed Peas Salad

By
Samuel
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0
A big white bowl of salad with various toppings and black eyed peas beside a small pink plate with the salad on it.

You’ll find black-eyed peas on every Southern table at the New Year. Since we’re at the northern tip of the Appalachias, maybe we need to embrace this dish more often than we do! The sheer number of black-eyed peas (a type of bean) makes them a symbol of plenty and abundance. This fresh, vibrant Black-Eyed Peas Salad is a take on the classic Southern “Hoppin’ John,” swapping rice for citrus-dressed greens and adding crunchy cornbread croutons for texture. Legendary radicchio here adds radiant color and a complex note of bitterness.

A big bowl of salad sits below a small plate of the salad as cabbage and winter citrus sit around the dishes.

What is the “Hoppin’ John” Our Black-Eyed Peas Salad is Based on?

The Black-Eyed Peas Salad is a take on the Southern culinary tradition of Hoppin’ John. This classic dish comes from Southern American and African foodways. Hoppin’ John is traditionally a combination of black-eyed peas, rice, pork (such as bacon or ham hock), and sometimes chopped onions or other vegetables. Historically, you serve the dish on New Year’s Day, where eating brings good luck and prosperity for the coming year.

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A big white bowl of salad with various toppings and black eyed peas beside a small pink plate with the salad on it.

Black-Eyed Peas Salad

  • Author: Chef Marijke Uleman
Print Recipe

Description

We believe black-eyed peas are one of the most underrated ingredients.

Ingredients

Scale

For the cornbread croutons:

  • 4 cups cubed cornbread (use favorite cornbread recipe)
  • 6 tbsp unsalted butter

For the orange citrus vinaigrette:

  • 2 blood oranges, juiced (4–6 tbsp juice)
  • 2 oranges, juiced (6–8 tbsp juice)
  • 2 tsp orange zest
  • 2 tbsp white wine vinegar
  • 2 tsp Dijon mustard
  • 2/3 cup extra-virgin olive oil
  • 2 tsp maple syrup
  • Salt and pepper to taste

For the salad:

  • 6 cups kale, de-stemmed and chopped
  • 1 large head purple radicchio, shredded
  • 3 cups cooked black-eyed peas (or 2 cans, drained and rinsed)
  • 4 blood oranges, supremed
  • 1/2 cup toasted pecans or walnuts (optional)

Instructions

For the cornbread croutons:

  1. To make the croutons, heat a skillet over medium heat. Add butter and cook until golden brown and nutty.
  2. Add cornbread cubes and toast for 5–7 minutes until crispy. Set aside.

For the orange citrus vinaigrette:

  1. To make the vinaigrette, whisk together juices, zest, vinegar, mustard, and honey. Slowly whisk in olive oil. Season with salt and pepper.

For the salad:

  1. Massage chopped kale with a little vinaigrette to soften.
  2. In a large bowl, combine kale, radicchio, and black-eyed peas. Toss with vinaigrette.
  3. Fold in blood orange supremes and nuts, if using. Top with cornbread croutons and serve.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Recipes by Chef Marijke Uleman
Story by Julia Platt Leonard
Styling by Jessie Baca
Photography by Tira Howard

Subscribe to TABLE Magazine‘s print edition.

Miso Sweet Potato Pie with 12 Grapes for the New Year

By
Samuel
-
0
A miso sweet potato pie sits on a dark wood table with sliced citrus, grapes, and pomegranate seeds on top.

Traditions in Spain and parts of Latin America require New Years revellers to eat 12 grapes at midnight to ensure luck all year long. Here, Chef Uleman invites us to eat our grapes as part of a scrumptious sweet potato pie laced with miso and tahini as well as a reduction of dark beer. “I believe that miso and tahini absolutely belong in sweet treats!” says Marijke Uleman. They build layers of umami that make this dessert an adventure for the palette. Your local oriental market should have the miso while you can head to your favorite Mediterranean Pitaland for the tahini and local farm for sweet potatoes as well as table grapes.

What is Miso in Our Sweet Potato Pie Recipe?

In our Sweet Potato Pie recipe, miso serves as a surprising but highly effective flavor agent. You’ll taste the difference of this unique and complex ingredient. Specifically, white miso is what we use because it is milder and sweeter than darker varieties. It doesn’t make the pie taste savory. Rather, miso performs a trick where it deepens and enhances the natural sweetness as well as the warmth of the sweet potato and spices.

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A miso sweet potato pie sits on a dark wood table with sliced citrus, grapes, and pomegranate seeds on top.

Miso Sweet Potato Pie with 12 Grapes for the New Year

  • Author: Chef Marijke Uleman
  • Yield: Serves 6-8 1x
Print Recipe

Description

Miso, tahini, and grapes upgrade your usual Sweet Potato Pie for the New Year.

Ingredients

Scale

For the crust:

  • 1/4 cup unsalted butter, softened
  • 1/4 cup dark brown sugar
  • 1 large egg, lightly whisked
  • 7 oz almond flour
  • 1/2 tsp fine sea salt

For the grapes:

  • 1 bag red seedless grapes
  • 1 tbsp lime juice
  • 1 tbsp maple syrup
  • Pinch of pepper
  • Pinch of salt
  • 1 tbsp unsalted butter

For the filling:

  • 1 lb roasted sweet potato purée
  • 1/2 cup dark beer, reduced to 1/4 cup
  • 1/2 cup dark brown sugar
  • 1/4 cup maple syrup
  • 3 large eggs
  • 1 egg yolk
  • 2 tsp ground ginger
  • 1 tsp ground cardamom
  • 1/4 tsp ground turmeric
  • 1/4 tsp sea salt
  • 1/2 cup whole milk
  • 1/2 cup heavy cream
  • 2 tbsp tahini
  • 1 tbsp cornstarch mixed with 1 1/2 tbsp water
  • 1 tsp instant espresso
  • 1 tbsp white miso

Instructions

For the crust:

  1. Preheat oven to 350 degrees.
  2. Cream butter and sugar, add egg, almond flour, and salt until dough forms.
  3. Press into greased 9-inch pie pan and chill for 1 hour. Dock crust, line with parchment and weights. Bake 15–20 minutes, then cool.

For the grapes:

  1. Toss grapes with lime juice, maple syrup, pepper, and salt. Dot with butter and roast 25–30 minutes.
  2. Set aside until ready to serve.

For the filling:

  1. Preheat oven to 375 degrees.
  2. Roast sweet potatoes at 400 degrees for 35–45 minutes, remove skin, then purée.
  3. Place the beer in a small saucepan and reduce to 1/4 cup and let cool.
  4. Whisk remaining filling ingredients together until smooth. Pour into pre-baked crust and bake at 350 degrees for 25–30 minutes until set.
  5. Cool to room temperature. Top with roasted fruit and drizzle juices on top before serving.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Recipes by Chef Marijke Uleman
Story by Julia Platt Leonard
Styling by Jessie Baca
Photography by Tira Howard

Subscribe to TABLE Magazine‘s print edition.

Oliebollen Dutch Donuts

By
Samuel
-
0
A white bowl full of Oliebollen Dutch donuts being held by a person as another sprinkles powdered sugar overtop.

In the Netherlands, a cascade of tiny currant-studded Oliebollen are a central part of New Years eating. Oliebollen literally means “oil balls” in Dutch. “They’re similar to donuts but with a slightly more rustic, bread-like crumb,” says Chef Uleman. “Hot, crisp edges, give way to a tender, airy center dotted with sweet currants. A snowfall of powdered sugar makes them irresistible.” They are best eaten fresh out of the fryer so invite friends to help shape and fry them so you can enjoy these symbols of abundance and joy together while they’re still warm. Go local with the recipe’s milk, butter, and flour to try the quality difference.

What are the Origins of Oliebollen, Dutch Donuts?

Oliebollen, the beloved Dutch fried dough treats come from ancient origins. Their history stretches back to the earliest winter celebrations with the Germanic tribes who celebrated the winter solstice. During this time, they would consume cakes made with preserved fruit and flour fried in oil. They did this believing that the fat would protect them from the evil goddess Perchta. The specific iteration known as Oliebollen became established during the Middle Ages as a symbol of the New Year.

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A white bowl full of Oliebollen Dutch donuts being held by a person as another sprinkles powdered sugar overtop.

Oliebollen Dutch Donuts

  • Author: Chef Marijke Uleman
  • Yield: Serves 8
Print Recipe

Description

A soft, pillowy dessert for the New Year.

Ingredients

Scale

For the batter:

  • 1/2 cup lukewarm water
  • 1/4 cup plus 1 tsp granulated sugar, divided use
  • 4 1/2 tsp instant dry yeast
  • 4 cups flour
  • 2 large eggs
  • 2 cups milk, lukewarm
  • 1 tsp salt
  • Raisins

For frying & serving:

  • 8 cups vegetable or sunflower oil
  • Confectioners’ sugar for garnish
  • Ground cinnamon for garnish

Instructions

For the batter:

  1. Mix 1 tsp sugar into lukewarm water. Sprinkle yeast on top and let sit 10 minutes until bubbly.
  2. Combine flour and remaining sugar in a large bowl. Make a well in the center, add eggs and yeast mixture.
  3. Add half the milk, mix, then add the rest. Mix until smooth. Cover with damp towel and let rise for 1 hour.
  4. Stir in salt and raisins.

For frying & serving:

  1. Heat oil in a deep pot to 350 degrees.
  2. Using two oiled spoons, form and drop small dough balls into hot oil. Fry in batches until golden brown.
  3. Drain on paper towels. Dust with confectioners’ sugar and cinnamon before serving.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Recipes by Chef Marijke Uleman
Story by Julia Platt Leonard
Styling by Jessie Baca
Photography by Tira Howard

Subscribe to TABLE Magazine‘s print edition.

Grapefruit Chai Masala “Mimosa” 

By
Samuel
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0
A chai masala good luck mimosa with grapefruit juice sits on a red table top with a star anise garnish in the glass and citrus slices nearby.

Kick-start your New Year festivities by welcoming guests with a riff on a classic mimosa, minus the alcohol and using grapefruit instead of orange juice along with the addition of a chai masala syrup. “In many cultures around the world, citrus fruits are symbols of good luck and prosperity,” Chef Marijke Uleman says. The alcohol-free drink was a nod to the fact that many people – including Uleman – cut out alcohol in January. If you’re imbibing, however, feel free to use prosecco, cava, or champagne in the recipe. Then, simply serve to your guests and let the good fortune of citrus fruits bring you prosperity.

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A chai masala good luck mimosa with grapefruit juice sits on a red table top with a star anise garnish in the glass and citrus slices nearby.

Grapefruit Chai Masala “Mimosa” 

  • Author: Chef Marijke Uleman
  • Yield: Serves 8
Print Recipe

Description

A delicious mocktail to bring about good fortune.

Ingredients

Scale

For the chai masala syrup:

  • 1 1/2 cups water
  • 1/2 cup sugar
  • 2-inch piece fresh ginger, peeled and sliced
  • 1-inch piece cinnamon stick
  • 10 whole black peppercorns
  • 2 whole green cardamom pods, lightly cracked
  • 1 star anise

For the drink:

  • 2 1/2 cups fresh grapefruit juice (from 2–3 large pink grapefruit)
  • 4 1/2 cups club soda, chilled

Instructions

For the chai masala syrup:

  1. Combine water and sugar in a medium saucepan. Add ginger, cinnamon, peppercorns, cardamom, and star anise.
  2. Bring to a boil over medium-high heat, then immediately remove from heat. Cover and steep for 10 minutes.
  3. Strain syrup through a fine-mesh sieve into a bottle. Discard spices and refrigerate until chilled.

For the drink:

  1. In a large pitcher, combine chilled syrup and grapefruit juice.
  2. Fill 8 tall glasses with ice. Pour 1/2 cup of syrup mixture into each glass, top with 1/2 cup club soda, and stir.
  3. Store leftover syrup in the fridge for up to 1 week.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Recipes by Chef Marijke Uleman
Story by Julia Platt Leonard
Styling by Jessie Baca
Photography by Tira Howard

Subscribe to TABLE Magazine‘s print edition.

Sweet Potato Waffles with a Citrus Curd

By
Samuel
-
0
A stack of sweet potato waffles with citrus slices and a drizzle of honey over top.

Wishing your friends and family good financial fortune in the New Year is a gift in and of itself. Express that hope with golden foods like a silky citrus curd paired with crispy-edged Sweet Potato Waffles made savory and complex with the delicate anise note of roasted fennel. A bit of fresh dill cuts through the richness with a grassy freshness. If you’re feeding a crowd, you can make the waffles in batches and keep them warm in a low oven. The citrus curd can be made up to 3 days in advance.

Why Does Sweet Potato Puree Work in a Waffle Recipe?

Sweet potato puree is an excellent addition to waffle recipes because it adds moisture and natural sweetness without requiring a large amount of extra fat or sugar. The starch that’s in this puree helps to bind the batter and creates that tender and crispy final texture with a slight chew to it. Besides the texture, it infuses the waffles with a subtle earthy flavor and a beautiful golden-orange color. Make your breakfast more nutritious by packing it with vitamins A and C and extra fiber in this recipe.

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A stack of sweet potato waffles with citrus slices and a drizzle of honey over top.

Sweet Potato Waffles with a Citrus Curd

  • Author: Chef Marijke Uleman
  • Yield: Serves 8
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Description

Belgian waffles are no match for a waffle made from sweet potato puree.

Ingredients

Scale

For the sweet potato waffles: 

  • 2 1/2 cups all-purpose flour
  • 2 tbsp brown sugar
  • 2 1/4 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp orange zest
  • 1/2 tsp ground ginger
  • 6 tbsp unsalted butter, melted
  • 4 large eggs, lightly beaten
  • 1 can (13–14 oz) coconut milk
  • 1 1/4 cups pureed sweet potatoes

For the citrus curd:

  • 2 eggs, lightly whisked
  • 2 egg yolks, lightly whisked
  • 90 g citrus juice (orange, lemon, blood orange)
  • 2 tbsp citrus zest
  • 200 g sugar
  • Pinch salt
  • 6 tbsp butter, cubed

Instructions

For the sweet potato waffles:

  1. Preheat waffle iron.
  2. In a bowl, mix the dry ingredients: flour, brown sugar, baking powder, baking soda, salt, orange zest, and ginger.
  3. In another bowl, whisk the wet ingredients: melted butter, eggs, coconut milk, and sweet potato puree.
  4. Combine wet and dry ingredients until smooth.
  5. Cook in the waffle iron until golden and crispy.
  6. Serve warm with citrus curd or other toppings or freeze for later use.

For the citrus curd:

  1. To make the citrus curd, add eggs, citrus juice, citrus zest, sugar, and salt to a medium saucepan.
  2. Stir over medium heat until the mixture boils and thickens, about 8–10 minutes.
  3. Remove from heat and add butter, mixing until completely melted.
  4. Strain mixture, cover with plastic wrap, and chill for a minimum of 2 hours.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Recipes by Chef Marijke Uleman
Story by Julia Platt Leonard
Styling by Jessie Baca
Photography by Tira Howard

Subscribe to TABLE Magazine‘s print edition.

Canelazo Cocktail

By
Abdul Rafay
-
0
A tall stemmed glass containing a vibrant orange Canelazo cocktail, garnished with a lime slice and cinnamon stick, set on a red wooden background with pine boughs.

When mixologist David Pecorari of Joe’s Tequila Bar-fame was growing up in Quito, Ecuador, Canelazo was the winter beverage of choice. He and
friends would gather on a chiva – an open sided bus – with a band on the roof and cruise through the city at night. “Because we would be partying on an open bus into the early morning the canelazo would keep us warm in more ways than one,” he says. They’d fill old Gatorade sports containers to the brim with this warming brew that traditionally uses aguardiente – a distilled spirit. This spin on one of his favorite drinks is now one of ours. Salud!

About Our Canelazo Cocktail Recipe

Canelazo is a traditional Ecuadorian hot drink made with spiced tea, citrus, and a splash of spirits for warmth and flavor. This cozy version blends passion fruit, cinnamon, and aguardiente for a festive sip that’s perfect on chilly nights.

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A tall stemmed glass containing a vibrant orange Canelazo cocktail, garnished with a lime slice and cinnamon stick, set on a red wooden background with pine boughs.

Canelazo

  • Author: David Pecocari
Print Recipe

Description

Your winter cocktail go-to.

Ingredients

Scale

For the canelazo tea:

  • 2 cups water
  • 1 cup passion fruit concentrate
  • 3/4 cup panela (or organic sugar cane)
  • 6 cinnamon sticks
  • 1 star anise
  • 3 cloves
  • 1 allspice
  • 1/4 scrape of vanilla bean

For the non alcoholic portion:

  • ½ oz orange juice
  • ½ oz lemon juice
  • 3 oz canelazo tea

For the alcoholic portion:

Instructions

For the canelazo tea:

  1. Cook over a low temperature until all sugar has dissolved.
  2. Pull off heat and let steep for at least 3 days. Strain.

For the non alcoholic portion:

  1. Combine the juices with the tea.

For the alcoholic portion:

  1. Combine the Chawar Blanco, Amaro Nonino, Smith & Cross, and the two bitters.
  2. Warm up the tea and citrus mixture.
  3. Add the alcoholic mixture to heatproof mug or glass along with the tea mixture.
  4. Garnish with cinnamon on top.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Recipe by David Pecocari
Photography by Laura Petrilla

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Boozy Mexican Hot Chocolate

By
Abdul Rafay
-
0
A multicolored striped ceramic mug of Mexican Hot Chocolate topped with whipped cream and a toasted marshmallow, next to a gold spoon and pine cone, on a red wooden surface.

Tumbleroot Pottery Pub turns up the heat this winter with a decidedly adult (and decadent) Boozy Mexican Hot Chocolate from Jason Kirkman, its owner and master distiller. Rich, spiced, and distinctly New Mexican, this hot chocolate features a house-made cocoa mix, a subtle red chile kick, and a generous pour of Tumbleroot Oro Rum, all served in one of their handmade mugs. What more could you ask for?

About Our Boozy Mexican Hot Chocolate Recipe

This recipe turns into a rich and spiced winter drink, blending house-made cocoa with a touch of red chile and smooth Oro Rum. Topped with whipped cream and cinnamon, it’s a cozy, grown-up treat that warms you from the inside out.

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A multicolored striped ceramic mug of Mexican Hot Chocolate topped with whipped cream and a toasted marshmallow, next to a gold spoon and pine cone, on a red wooden surface.

Boozy Mexican Hot Chocolate

  • Author: Jason Kirkman
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Description

Everything is better with a bit of spice.

Ingredients

Scale

For the Tumbleroot house-made cocoa mix:

  • 1 cup granulated sugar
  • 6 oz unsweetened chocolate, finely chopped
  • 1 cup unsweetened cocoa powder
  • 1⁄2 cup dry milk powder
  • 5 tsp cornstarch
  • 3⁄4 tsp kosher salt

For the cocktail:

  • 4 heaping tbsp house-made cocoa mix (see recipe below, or substitute with a high-quality store-bought mix)
  • 2 oz Tumbleroot Oro Rum
  • Hot water
  • Whipped cream (for topping)
  • Cinnamon stick (for grating)

For the Tumbleroot house-made red chile-infused vodka:

Instructions

For the Tumbleroot house-made cocoa mix:

  1. Blend all ingredients in a food processor for about 30 seconds until uniform.
  2. Store in an airtight container.

For the cocktail:

  1. Add cocoa mix to your favorite mug.
  2. Fill halfway with hot water and stir until dissolved.
  3. Add Oro Rum, then top with more hot water, leaving about 1⁄2 inch of space at the top.
  4. Turn up the heat if you wish with 1⁄4-1⁄2 oz of house-made red chile–infused vodka (see recipe below).
  5. Top with a generous dollop of whipped cream and a fresh grating of cinnamon.

For the Tumbleroot house-made red chile-infused vodka:

  1. Lightly crush dried chile pods and place in a quart jar.
  2. Top with vodka and infuse for one week.
  3. Strain before using.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Recipe by Jason Kirkman
Photography by Laura Petrilla

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Biscochito Old Fashioned

By
Abdul Rafay
-
0
A Biscochito Old Fashioned cocktail in a rocks glass with a cinnamon sugar rim, orange peel, and smoking cinnamon stick, on a red wooden surface with pine branches.

Among many “firsts,” New Mexico was the first state to have an official cookie. In 1989, the legislature named the biscochito as our cookie of choice. It’s also the inspiration for Dorothea Fine Greek mixologist Aliya Harrison’s riff on a classic Old Fashioned that dazzles with winter warming spices, evoking a cookie in a cocktail. Her Bischochito Old Fashioned uses demerara sugar syrup instead of granulated sugar syrup for a toasty warmth and that hanging-out-by-the fireplace vibe. The allure of butterscotch schnapps is, perhaps, self-explanatory!

Our Biscochito Old Fashioned Recipe

This Biscochito Old Fashioned is a festive twist on the classic cocktail, inspired by New Mexico’s beloved state cookie. With warm spices, rich demerara syrup, and a hint of butterscotch, it’s a cozy drink that tastes like the holidays in a glass.

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A Biscochito Old Fashioned cocktail in a rocks glass with a cinnamon sugar rim, orange peel, and smoking cinnamon stick, on a red wooden surface with pine branches.

Biscochito Old Fashioned

  • Author: Aliya Harrison
Print Recipe

Description

New Mexico’s state cookie in cocktail form. 

Ingredients

Scale
  • 2 oz Woodford Reserve
  • 1 ½ tsp of rich demerara syrup
  • ¼ oz butterscotch schnapps
  • 2 dashes of cinnamon
  • 2 dashes of Angostura bitters
  • 1 dash of cardamom bitters
  • Ouzo rinse
  • Cinnamon sugar dust on half of the glass
  • Toasted cinnamon stick and orange peel, garnish

Instructions

  1. Add about a quarter of an ounce of ouzo into dusted glass, add ice, and set aside.
  2. Combine all ingredients except the ouzo into a mixing tin, stir for approximately 30 seconds.
  3. Dump ice and ouzo out of dusted glass, add large cube and strain cocktail into glass.
  4. Add toasted cinnamon stick and expressed orange peel and enjoy!

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Recipe by Aliya Harrison
Photography by Laura Petrilla

Subscribe to TABLE Magazine’s print edition.

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