My oh my....totally inspired by a new cookbook, My Sweet Mexico,
by Fany Gerson. I picked up a lovely copy recently at the High Museum.
We were there to see the Frida Kahlo and Diego Rivera exhibit (it rocked, btw). And there it was, in the museum store, amongst the Frida posters, chunky jewelry, and Mexican toys. I think it almost stood up and jumped off the table into my arms.
And it was on SALE (wheeeeee!). It had to be mine.
Turning the pages, I noticed some familiar flavors....masa, almonds, pumpkin seeds, mango, queso fresco, limes, hibiscus. And some less familiar (and very exciting) ingredients.....quinces, piloncillo, zapote, mamey fruit, mezcal, amaranth.
Then I saw it....Tomato Jam Turnovers. Let's just call it a bit of tomato destiny.
By now, you are well aware.....I pretty much adore anything sweet. Throw in a butter pastry crust and I'm in.
This jam is surprising. Tomatoes + sugar. Muy facil and muy delicioso.
A side note....I can't wait to make a ton more recipes from this cookbook. Mango Sherry Trifle, Milk Fudge, Strawberry Tamales, Amaranth "Happiness" Candy, Guava Caramel Pecan Rolls, Napolean with Mango and Coconut, & Upside Down Plantain Cake. The list goes on. Hmmm....maybe it's time to plan a Dessert Fiesta at my place?