Skip to content

Cooking Summer Peaches at Casa Navarro

September 21, 2015

With temperatures still in the 90s, it feels like summer is far from over in San Antonio.  This week’s post features guest blogger Emiliano Calderon, Site Educator at Casa Navarro State Historic Site, located in downtown San Antonio as he cooks with summer’s favorite fruit, peaches.

by Emiliano Calderon

The peach tree at Casa Navarro State Historic Site produced a wonderful and tasty abundance of fruit that was enjoyed by site visitors, neighbors and wildlife in downtown San Antonio. By the end of June, most of the fruit was gone but we saved a few dozen peaches to try a recipe from the UTSA Libraries Mexican Cookbook Collection.

We found a recipe for Salsa de Ciruelas (plum sauce) in a book titled Recetas Practicas para La Señora de Casa, published in 1890. We adapted the recipe using peaches since they are also a stone fruit, and were more commonly grown in South Texas. The recipe (below) was vague, but once translated from Spanish to English was simple to make.

Las ciruelas se ponen con agua en la lumbre, y una raja de canela, á que den unos hervores, y se puedan deshacer y deshuesar en la misma agua con una cuchara. Despues se les pone … azúcar.[1]

The recipe calls for the fruit to be boiled over a fire with water and a cinnamon stick. Once the fruit is soft enough, it can be pitted and broken up with a spoon. Finally, add sugar and serve. In our experiment, we boiled the peaches, cinnamon and water in a cast iron pot for approximately 45 minutes over an open fire. We removed the seeds with a spoon once the fruit became soft enough and placed the peaches back over the fire to simmer longer, approximately 30 minutes. This made the peaches into a sauce similar to that found in peach cobblers. We then put the peach sauce into a clay pot and added sugar.

The sauce had a bittersweet taste due to the combination of the freshly picked peaches and sugar, but tasted great when used as you would a jam or jelly. Should you be interested in reproducing the recipe at home, we recommend waiting until your fruit is very ripe as it will be sweeter when boiled down.

Casa Navarro State Historic Site  is located at 228 South Laredo Street in downtown San Antonio, along the Texas Independence and Hill Country Trail Regions.

DSC_0369

Peaches and cinnamon before being boiled in water.

Peaches and cinnamon boiling in a cast iron pot.Peaches and cinnamon boiling in a cast iron pot.

Peaches and cinnamon boiling in a cast iron pot.

Peach sauce boiling over fire after seeds were removed.

Peach sauce boiling over fire after seeds were removed.

Peach sauce boiling over fire after seeds were removed.

Peach sauce served in clay pot with sugar added.

Peach sauce served in clay pot with sugar added.

[1] 1890. Recetas practicas para la señora de casa: Sobre cocina, reposteria, pasteles, neveria, etc., etc. Guadalajara: Tip. de M. Pérez Lete. UTSA Libraries Special Collections.

Los 365 Menus del Año: Septiembre

September 7, 2015
Septiembre (30 Menus Economicos) by Josefina Velázquez de León. UTSA Libraries Special Collections.

Septiembre (30 Menus Economicos) by Josefina Velázquez de León. UTSA Libraries Special Collections.

Velázquez de León, Josefina. Los 365 Menus del Año: Recetas Prácticas, Económicas, para Resolver el Diario Problema de la Alimentación. México, D.F. : Ediciones J. Velázquez de León, [196-?]. [TX716 .M4 V393 1960]


On the first Monday of each month in 2015,  La Cocina Histórica will feature recipes from Josefina Velázquez de León’s month-by-month cookbook series: Los 365 Menus del Año. 


Next week on September 16th, Mexico will celebrate its Independence Day, commemorating Father Miguel Hidalgo y Costilla’s Grito de Dolores, which marked the beginning of the Mexican War of Independence.

The September volume of Los 365 Menus del Año offers special recipes “propios para servirse en las fiestas patrias.” These include Enchiladas con Chorizo (chorizo enchiladas), Ensalada de Nopales (cactus pad salad), Tostaditas de Manitas de Cerdo (small tostadas with pigs’ feet), Chiles Rellenos (stuffed chiles), Bandera Mexicana – Platillo de Frijoles (Mexican flag – a bean dish), Copas Bandera Mexicana de Jaletinas de Uva, de Coco y de Granada (Mexican flag gelatin cups with grapes, coconut, and pomegranate), Pastel de la Trajinera ([carriage?] cake), and Pastel de Manzana “Con Los Colores de la Bandera Nacional”(apple cake with the colors of the Mexican flag).

Almanaque Dulce: Sweet or Savory?

August 17, 2015
tags:
Almanaque Dulce 1956. Unión Nacional de Productores de Azúcar (Mexico). UTSA Libraries Special Collections.

Almanaque Dulce 1956. Unión Nacional de Productores de Azúcar (Mexico). UTSA Libraries Special Collections.

Unión Nacional de Productores de Azúcar (Mexico). Almanaque Dulce. México, D.F. : Azúcar, S.A. [TX819.S94 .A4435]


On the third Monday of each month in 2015,  La Cocina Histórica will feature a different volume of the  issue of the serial publication Almanaque Dulce, sharing sweet treats from the 1930s to the 1970s.


In the mid-1950s, Almanaque Dulce again separated recipes into chapters, but with some new additions. While the bulk of the publication still consists of sweets, there are also savory chapters featuring recipes such as chicken salad and shrimp soup. While no explanation of the change is given in the publi17cation, one wonders if rising public awareness of sugar’s limited nutritional value might have played a role in the decision.

Almanaque Dulce 1956. Unión Nacional de Productores de Azúcar (Mexico). UTSA Libraries Special Collections.

Almanaque Dulce 1956. Unión Nacional de Productores de Azúcar (Mexico). UTSA Libraries Special Collections.

Almanaque Dulce 1956. Unión Nacional de Productores de Azúcar (Mexico). UTSA Libraries Special Collections.

Almanaque Dulce 1956. Unión Nacional de Productores de Azúcar (Mexico). UTSA Libraries Special Collections.

 

 

 

 

 

Los 365 Menus del Año: Augusto

August 3, 2015
tags:
Augusto (30 Menus Economicos) by Josefina Velázquez de León. UTSA Libraries Special Collections.

Augusto (30 Menus Economicos) by Josefina Velázquez de León. UTSA Libraries Special Collections.

Velázquez de León, Josefina. Los 365 Menus del Año: Recetas Prácticas, Económicas, para Resolver el Diario Problema de la Alimentación. México, D.F. : Ediciones J. Velázquez de León, [196-?]. [TX716 .M4 V393 1960]


On the first Monday of each month in 2015,  La Cocina Histórica will feature recipes from Josefina Velázquez de León’s month-by-month cookbook series: Los 365 Menus del Año. 


UTSA’s copy of the August cookbook is missing its page on seasonal fruits and vegetables – either it was torn out or the brittle paper simply cracked and broke loose at some point before it came to our repository. However, the still life drawing on the front cover prominently features both pomegranates and peaches, which can be found in many of this month’s menus, including numbers 9 and 16 below.

Menu No. 9 calls for Sopa Seca de Coditos Rellenos (stuffed elbow pasta), Pollo Exquisito (exquisite chicken), Chiles Economicos (economical chiles – chiles poblanos roasted and cooked in a tomatillo salsa), and Duraznos Envinados al Horno (baked peaches).

Menu No. 11 consists of Sopa de Cebada Perla y Verduras (barley vegetable soup), Lomo con Pulque (pork loin with pulque), Bocadillos de Papa (potato patties topped with carnitas), and Macedonia de Frutas (fruit salad).

Augusto (30 Menus Economicos) by Josefina Velázquez de León. UTSA Libraries Special Collections.

Augusto (30 Menus Economicos) by Josefina Velázquez de León. UTSA Libraries Special Collections.

Menu No. 16 suggests Sopa Verde (green soup – with spinach, lettuce, parsley, etc.), Bistecks Empapelados (beefsteaks cooked in paper packets), Elotes a la Mexicana (Mexican-style corn on the cob), and Jaletina de Malvaviscos y Granada (marshmallow and pomegranate gelatin) .

Augusto (30 Menus Economicos) by Josefina Velázquez de León. UTSA Libraries Special Collections.

Augusto (30 Menus Economicos) by Josefina Velázquez de León. UTSA Libraries Special Collections.

Almanaque Dulce 1953: Summer Fruit Desserts

July 20, 2015
tags:
Almanaque Dulce 1953. Unión Nacional de Productores de Azúcar (Mexico). UTSA Libraries Special Collections.

Almanaque Dulce 1953. Unión Nacional de Productores de Azúcar (Mexico). UTSA Libraries Special Collections.

Unión Nacional de Productores de Azúcar (Mexico). Almanaque Dulce. México, D.F. : Azúcar, S.A. [TX819.S94 .A4435]


On the third Monday of each month in 2015,  La Cocina Histórica will feature a different volume of the  issue of the serial publication Almanaque Dulce, sharing sweet treats from the 1930s to the 1970s.  


The 1950 issue of Almanaque Dulce continues to follow the undifferentiated format of 1950, but certain clumps of similar recipes do cluster together, such as the collection of fruit recipes below, including sweets calling for pineapple, pears, guavas, tejocotes, oranges, blackberries, and lemons.

Almanaque Dulce 1953. Unión Nacional de Productores de Azúcar (Mexico). UTSA Libraries Special Collections.

Almanaque Dulce 1953. Unión Nacional de Productores de Azúcar (Mexico). UTSA Libraries Special Collections.

Almanaque Dulce 1953. Unión Nacional de Productores de Azúcar (Mexico). UTSA Libraries Special Collections.

Almanaque Dulce 1953. Unión Nacional de Productores de Azúcar (Mexico). UTSA Libraries Special Collections.

 

Los 365 menus del año : Julio (196?) – Pollo En Jugo de Pina / Chicken in Pineapple Juice

July 13, 2015
Julio (31 Menus Economicos) by Josefina Velázquez de León. UTSA Libraries Special Collections.

Julio (31 Menus Economicos) by Josefina Velázquez de León. UTSA Libraries Special Collections.

Velázquez de León, Josefina. Los 365 Menus del Año: Recetas Prácticas, Económicas, para Resolver el Diario Problema de la Alimentación. México, D.F. : Ediciones J. Velázquez de León, [196-?]. [TX716 .M4 V393 1960]

Kitchen tested by Alexandra Zuzula, Manager of Volunteer Services, UTSA Institute of Texan Cultures           


Pollo En Jugo de Pina

Ingredients

Ingredients

1 pollo tierno
1 cebolla
3 cucharadas de aceite
¼ de litro de jugo de pina
1/8 de litro de vino blanco
½ kilo de papas
pimienta y sal

El pollo se parte en raciones, se frie en el aceite, ya que esta dorado se agrega la cebolla y cuando esta acitronada se anade el vino, el jugo de pina, las papas, pimiento y sal; se tapa la cacerola y se déjà hervir a fuego suave hasta que esta bien cocido el pollo y el jugo espeso, agregandole si es necesario un poquito de caldo o agua caliente.

Frying onions in oil

Frying onions in oil


Chicken in Pineapple Juice

1 tender chicken (I purchased 1 lb of chicken breast – 4 pieces)
1 onion diced
3 Tbsp oil (I used olive oil)
¼ liter (1 cup) pineapple juice
1/8 (1/2 cup) liter white wine (I used an inexpensive Sauvignon Blanc)
½ kilo (1 lb) potatoes (I used red potatoes, chopped)
salt & pepper

Add wine, pineapple juice, potatoes, salt and pepper.

Add wine, pineapple juice, potatoes, salt and pepper.

  1. Cut chicken into pieces. The chicken came in four pieces, and I cut them into smaller, 1 inch pieces.
  2. Fry onions in oil. I cooked these until soft – about 8 minutes.
  3. Add wine, pineapple juice, potatoes, salt and pepper. After adding these ingredients, I covered the pan and cooked for another 8 minutes.
  4. Add chicken.
  5. Cover pan and simmer on low until chicken is cooked through. Another 10 minutes.
  6. Add water or broth if needed. I did not need any.

 


Commentary

Add chicken and simmer

Add chicken and simmer

I chose this recipe because it looked simple and translated well.

This recipe ended up overall tasty, especially the onions and potatoes, but was overall a bit bland. The chicken was especially bland – I would add some other kind of spice. It’s best served with the white wine you used for cooking!

Chicken in Pineapple Juice

Chicken in Pineapple Juice finished dish

The Culinary Curator

Being a Journal of Narratives and Discoveries

Feast of the Centuries

Cooking throughout the Ages

Gherkins & Tomatoes

Cynthia D. Bertelsen's Musings on Nature and Culture, Since 2008

What's Cookin' @ Special Collections?!

Special Collections @ Virginia Tech Culinary History Blog

%d bloggers like this: