Canelazo
3 cups water
3/4 cup light brown sugar
2 fresh limes, juiced
1 pinch salt
1 teaspoon whole cloves
4 to 6 cinnamon sticks
1/2 cup orange juice, tangerine juice or passion fruit pulp
4 ounces aguardiente, or rum
Place the water, brown sugar, cinnamon sticks, cloves and salt in a large saucepan. Bring to a boil over medium heat, then lower the heat add the orange and lime juice. Heat mixture until steaming before removing from heat. Ladle the cinnamon-orange mixture into four heat-proof glasses. Top with 2 oz. of aguardiente or rum, stir and serve immediately; garnished with an orange or lime wheel.
Yield: 4 cocktail
Three Mushroom and Quinoa Salad
1/2 cup pine nuts
2 teaspoons finely grated lemon zest
1/4 cup freshly squeezed lemon juice
1 cup plus 2 tablespoons extra-virgin olive oil
Kosher salt
Freshly ground black pepper
1 small onion, very finely chopped
3 cups quinoa
1 quart vegetable broth
1 pound cremini mushrooms, thinly sliced
1 pound portobello mushrooms—stems discarded, caps thinly sliced
1 pound hen-of-the-woods mushrooms, torn into large pieces
3 cups coarsely chopped flat-leaf parsley leaves
Preheat the oven to 375°. On a small baking sheet, toast the pine nuts for 7 minutes, until they are lightly golden. Transfer the pine nuts to a very large bowl.
In a small bowl, combine the lemon zest and lemon juice. Whisk in 1/2 cup of the olive oil and season with salt and pepper.
In a large saucepan, heat 2 tablespoons of the olive oil. Add the onion and cook over moderate heat, stirring, until the onion is golden, about 5 minutes. Add the quinoa, broth and 1 cup of water and bring to a boil. Cover and simmer over low heat until the quinoa is tender and all of the liquid has been absorbed, 15 minutes; transfer to a baking sheet and let cool.
In a large skillet, heat 2 tablespoons of the olive oil. Add the cremini mushrooms, season with salt and pepper and cook over moderate heat, stirring occasionally, until the mushrooms are golden, about 8 minutes. Transfer the mushrooms to the bowl with the toasted pine nuts. Add another 2 tablespoons of oil to the skillet. Add half of the portobellos, season with salt and pepper and cook, stirring occasionally, until golden, 4 to 5 minutes; transfer to the bowl. Repeat with 2 more tablespoons of oil and the remaining portobellos; transfer to the bowl. Add the remaining 2 tablespoons of oil and the hen-of-the-woods mushrooms to the skillet, season with salt and pepper and cook until golden, 7 to 8 minutes; add to the bowl.
Stir the cooled quinoa, lemon dressing and chopped parsley into the mushrooms and toss well. Season the salad with salt and pepper and serve.
Make Ahead
The salad can be kept at room temperature for up to 6 hours.