Kumquat Refrigerator Pie

Merry Christmas! Yes, it is December 26th, but for Catholics the Christmas season starts the night of Christmas Eve, and then continues until the Baptism of the Lord, which is traditionally January 13th, but in the U.S. is moved to the Sunday after January 6th. So Christmas is not over, indeed it has just begun! As such, you will still see me posting Christmas themed things, like this recipe for Kumquat Refrigerator Pie.

As some of you may know, kumquats are a traditional Christmas food at my house. It all started with my dad inventing Kumquat Christmas Drink back when we were kids and has grown into a myriad of kumquat recipes, including the Kumquat Marmalade we sometimes make with the leftovers. Besides the Christmas drink, this pie was the first kumquat recipe we made, as it was printed on the container of kumquats we bought. A Christmas celebration just doesn't seem complete without a slice of Kumquat Pie!





Kumquat Refrigerator Pie

Ingredients: 

1 8oz tub whipped topping
1 cup (or a little more) kumquats - seeded and pureed
1 can sweetened condensed milk
1/2 cup lemon or lime juice





Directions:

Get a 9 inch pie crust ready to go. If using a traditional pie crust, pre-bake it. Graham cracker crusts work well too.

Beat condensed milk and whipped topping until thickened. Add lemon or lime juice and beat some more. Fold in the kumquats.

Pour in the pie shell.

Chill several hours.

Garnish with thin slices of kumquats.

Enjoy!

A Very Punny Christmas

Merry Christmas from Sarah Rose at Roses Supposes!

Mexican Sweets for St. Juan Diego

Yesterday was the feast of St. Juan Diego, whom my 4 year old son proclaimed as his patron saint a couple years ago. As I  have a Mexican heritage, this feast as well Our Lady of Guadalupe on December 12th is special to us that way as well. I like to think that my ancestors came into the Catholic Church through Our Lady. Of course both of these days are a great time to eat some delicious Mexican food!

We had tostadas again this year, and they were delicious! I do have some new Mexican recipes for you this year though. We also watched Juan Diego: Messenger of Guadalupe. CCC of America has lots of great saint movies for kids.

The additions to our Mexican feast this year were sweet ones. We made a refreshing rice and cinnamon drink called horchata as well as some Mexican chocolate sundaes with cinnamon sugar tortilla crisps, yum! Since we already had a pan of oil on the stove for making tostada shells, making the tortilla crisps for the sundaes wasn't too much of an extra step. The horchata does have to be started the night before, but it is really so easy to make.

Horchata

1 cup uncooked rice
2 cups water
2 cinnamon sticks - do not use ground
1/2 cup sugar
Water

Place 1 cup rice in 2 cups water and add the cinnamon sticks. Place in the refrigerator overnight.

Next day, remove the cinnamon and pour the rice/water mixture into the blender and process until very fine. Place back int he refrigerator for a couple hours. Strain through cheese cloth and add 2 quarts of water and the sugar.

Enjoy!

Mexican Chocolate Sundaes

Mexican Chocolate Ganache

1 disc Mexican chocolate, chopped
1 8oz container heavy cream

Bring the cream to a boil over medium heat. Add in the chopped chocolate and stir until melted. Take off the heat and let cool.

Cinnamon Sugar Tortilla Crisps

Flour tortillas
oil for frying
cinnamon sugar

Cut the tortillas into quarters and fry in the hot oil until golden brown. Remove to a plate lined with paper towels.
While they are still hot, sprinkle with cinnamon sugar. (my husband made a nifty cinnamon sugar shaker by drilling holes in a mason jar lid!)

  - Serve the cinnamon sugar tortilla crisps and Mexican chocolate ganache over vanilla ice cream. Enjoy!

This post is linked up on the Equipping Catholic Families 2014 Saints Linkup! Check it out!