¡Qué bonita es la nevada! Beautiful snowfall means time for atole, yum.
FEATURED CONTENT: January 03, 2011 (Original Post February 10, 2010) I’ve been cooking, entertaining, hosting, celebrating and relaxing to my heart’s content this holiday season. I promise to have new post up soon… until then here’s an oldie but goodie to warm you up after all of the snow!
Yesterday was a beautiful day yet the forecast predicted that a blizzard was on the way. Sure enough, this morning I awoke to penny-size snowflakes falling from the sky and a text message announcing that the office was closed. So I’ve spent the day watching the snowfall out my two apartment windows and making atole de nuez, the perfect porridge for a day like today. Right now I’m off to the movies play in Central Park in the snow- so I’ll post the recipe this evening. Enjoy this snowy day!
In my home state of New Mexico we make atole with toasted blue corn meal and cow or goats milk. In other parts of México it’s made with masa or masa harina and milk, flavored with nuts, berries, tropical fruits or chocolate. My version of atole is flavored with toasted almonds, anise seed and cinnamon and topped with slivered almonds, cinnamon and a splash of cold heavy cream for contrast. It was a perfect breakfast for a snowy day in nyc. * P.S. This tastes nothing like grits….
* 3/4 cups masa harina
* 3/4 cups water
* 2 cups whole milk
* 1/2 cup almond meal or ground almonds
* 2 cups whole milk
* 1/4 cup piloncillo (or 1/2 cup brown sugar + 1 TBs. molasses)
* 2 pinches anise seed (ground between your fingers as you sprinkle)
* 1/4 teaspoon ground cinnamon
* + toasted sliverd almonds and heavy cream to garnish
1. Toast the almond meal or ground almonds in a heavy bottom pan until golden brown (3 minutes on medium-high). Be careful not to burn, you’ll know they’re ready when you begin to smell a toasty nutty fragrance. Set aside.
2. Now make the cornmeal base. Begin by pouring 3/4 cup water, 2 cups milk and toasted almond meal into a blender. Add masa harina 2 tablespoons at a time blending thoroughly between each addition until you’ve added 3/4 cups masa in total.
3. Meanwhile, heat 2 cups milk, cinnamon, anise and piloncillo in a heavy bottom pot. Bring to a gentle simmer.
4. Add the cornmeal base to the milk base whisking vigorously until creamy and all lumps are gone.
5. Simmer on low-medium heat. Stir frequently until atole has thickened, about 3-5 minutes.
6. Serve in mugs topped with toasted slivered almonds, ground cinnamon and a tablespoon of heavy cream in each mug.
P.S. We had a lovely time in the park! See….