Fruit

The apples in these treats are slightly roasted, which gives them a wonderful flavor that contrasts nicely with the crispy texture of the batter. Any kind of apple can be used, but a tart one such as Granny Smith or Crispin works great. The sparkling apple cider enhances the apple flavor, but it can be substituted with a light beer if you prefer. Serve the fritters on their own or dip them in some warm cajeta (add about 2 tablespoons of rum or brandy per cup of warm cajeta to add a nice kick and thin it out a bit) or Natilla (page 163).

These candies were supposedly created in the Santa Clara convent in the state of Puebla and are sold everywhere in that state. They are long, cigar-shaped pieces of sugary sweet potato flavored with different fruits (mostly using flavorings and added colorings), but this is the basic recipe without any distractions. They are usually made with white sweet potato, but I prefer the flavor of the yellow or orange kind. Although it takes a couple of days to dry out, you can also serve it on a platter once it has cooled (and then you won’t even have to wait to eat it) the way many desserts were served in convents, and decorate it with some fresh pineapple on top.

Antes are very old desserts that were prepared in many convents. They are similar to a layer cake and are made with marquesote or mamón (similar to a pound or génoise cake) that is soaked in syrup or liqueur, then filled with a fruit jam and colorfully adorned with fresh, dried, or crystallized fruit and often meringue and nuts. During the sixteenth and seventeenth centuries, certain sweets were eaten before a meal, which is where the name of this dessert comes from: antes de means “prior to.” This particular ante was inspired by a recipe found in a manuscript from Sor Juana Inés de la Cruz. She used mamey, which I’ve replaced with mango because it is much more readily available and is a wonderful combination with the ground almonds and because it still represents the cultural blend apparent in the original recipe.

Ates are fruit pastes made from cooked fruit and sugar, a method that was brought by the Spaniards by way of the Arabs. In the old days, the word ate was put at the end of the main ingredient, such as mangate (mango paste), perate (pear paste), or membrillate (quince paste). Ates are cooked down in copper or heavy pots, and once cooled they are cut up into slices. The more the mixture cooks, the firmer it will be. They are sold in many markets by weight and are also cut into small cubes, tossed in sugar, and then sold in baskets of assorted flavors and colors. Known as ates in the majority of the country, they are also called cajetas (not to be confused with the caramel sauce) in some of the northern states. Quince ate is one of the most common flavors because of its high pectin content, and it is definitely my favorite. Ate can last for a long time (up to two years!). Be sure to serve it with some kind of semifirm cheese that isn’t too salty (it is commonly served with Manchego).

Almonds were used in most of the convents, and these prunes filled with an almond candy similar to marzipan capture the love the nuns had for this ingredient. You can always buy almond flour, but I find that the flavor of the nut really comes through when you make it at home, and the honey adds a delightful sweetness. You can fill dried figs, dried apricots, or dates instead.

Ratafias are cordials made from macerated infused fruits, herbs, flowers, or spices; they make a wonderful digestif. Be sure to keep in a dry place away from direct sunlight while the liqueur steeps.

In the antiques shop area Los Sapos, in the state of Puebla, there’s a charming little bar named for this drink, which is their specialty. The scene is a continuous movement of people enjoying the shot glasses of this raisin liqueur served with a toothpick studded with a cube of salty cheese and a raisin. Their recipe is secret, but this is very close to it.

This is a very fragrant fruit punch enjoyed in the posadas and at end-of-year reunions all over Mexico. It is cooked in large batches and the aroma warms you from the moment it reaches your nose. Adults enjoy the punch with a bit of booze and call it piquete. I particularly like the ones made with tamarind because of the nice tartness that balances the sweetness of the piloncillo. Hibiscus flowers can be used if you want a nice burgundy color. Feel free to replace the fruits that you can’t find or don’t like for those of your own choosing.

The word atole comes from atl, “water,” and tlaoli, “ground corn.” These beverages have been consumed since pre-Hispanic times and the variations are countless. Made with water, milk, or a combination of the two, and commonly thickened with masa, the beverage is also made with ground toasted corn, fermented corn, rice, oatmeal, fresh corn, or mature corn cooked in ashes. It is sweetened with sugar and/or piloncillo and often mixed with fruit. This drink is enjoyed with sweet tamales early in the morning or at night. This atole is very popular in Michoacán, and I want to thank Ernesto Hernandez Doblas for the recipe.

GINA These sparkling beauties (you know I love sparkles) add a festive color to your party table. Note that it may be easier to find blood-orange juice in a carton or bottle, but if you’re lucky enough to find fresh blood oranges, you’ll need about eight oranges to make 2 cups juice.

Now, here’s an old faithful; every Thanksgiving spread requires a great apple pie. Not a whole lot to say about it—it’s tasty, of course—but the crumb topping takes this pie up a notch. It’s as though you added a leopard-skin belt to your little black dress. The brown sugar, cinnamon, and allspice don’t hurt, either

GINA This is not your off-the-shelf variety of cranberry sauce, although that can work in a pinch (remember my emergency run to the store during my first Thanksgiving at Mama Neely’s?). In this recipe I’m talking sweet, zesty, spicy, and savory: you don’t know whether to slow-dance or cut a jig. I say mix it all up, just like the relish, and let it go.

GINA My man is the quarterback of the house—and I love him for it! He may call the plays, but when he does, I execute the sweetness all over the field. The dark-brown sugar gives these cookies the toasty football color, and the coconut, toffee-candy bits, and pecans will keep him from getting sacked. Who wrote that play, Coach? Maybe you should put me in!

Easy to transport and to eat while unpacking, these moist and dense muffins are more like little pound cakes with blueberries than your typical crumbly muffin. If blueberries are out of season and you want to use frozen ones (a perfectly fine option!), increase the oven temperature to 375 degrees F.

Filled with the energy of oats and the antioxidants of blueberries, this is the mix for a kick-ass day. Keep it on hand and nothing can stop you. What’s nice is, it’s not too sweet, not too fatty, and really flavorful. It’s just right; and when you’re away from your family or what’s familiar to you, this kind of homemade love will soften the blow.

This all-nighter mix is for those extended study groups or projects that go on and on, till eventually everyone is too lazy to go get something to eat. Our sweet, salty, and fruity combination will satisfy all their cravings, as well as keep them away from less healthy options (including coffee!).

PAT One of the things I truly love about Gina is that she is so creative when it comes to beverages. This lemonade is as sparkling, stimulating, and sexy as my darling wife. The seltzer water gives this refresher a great bubbly taste. Gina uses raspberries, but you can substitute any fruit you love and you’ll still be singing, “Oh, happy day!”

PAT: Y’all know I’ve got to be smoking something for every summer holiday. No hickory chips for this bird: apple chips soaked in water and spread over hot charcoal will create a sweet, smoky flavor that’s just right. This citrus marinade works well with the apple chips, and will keep the bird nice and moist.

GINA Peaches are one of my favorite fruits, and cream always complements them. This dessert is refreshing and light: you don’t want to get your man too full, or else you will be watching him sleep. The sweet champagne and fresh vanilla will relax his senses just enough.

GINA You could easily order pizza for delivery, but why not have flat-bread instead, and cut it into little squares? You can just buy the dough from your local grocer (or your local pizzeria, if you ask nicely) and add in all the other ingredients. Ripe figs will turn your traditional pizza into an amazing party favorite. We absolutely love this dish: it’s hearty yet light, fruity, and flavorful. If you find the taste of blue cheese too strong, you can always substitute a mild goat cheese, which has a creamy tang that also goes well with the figs. We add the handfuls of fresh arugula to the flatbread while it’s still hot, to add a pop of bright peppery flavor and color.