Hola,
I love Thanksgiving! It the one holiday were you get to gather with family and friends just to be together and give thanks. No pressure of giving gifts or anything else, just thanks. Nice.
So in giving thanks for life I have included the story behind the Tree of Life. Also in this issue is a sweet potato flan recipe as an alternative to pumpkin pie and for those leftovers a delicious and easy Turkey Mole with Sweet Potatoes.
ˇFeliz Dia del Pavo!
Darlene
P.S. For those of you who live in the Bay Area, we would like to invite you to the CasaQ Open House the day after Thanksgiving. See Invite |
| Arbol de La Vida / Tree of Life
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 "And out of the ground the Lord God made every tree grow that is pleasant to
the sight and good for food. The tree of life was also in the midst of the
garden, and the tree of the knowledge of good and evil."
Genesis 2:9Throughout history the Mayans, Aztecs and other ancient civilizations have revered nature and its power and trees have served as symbols of fertility and rebirth. The candelabras in the shape of a tree did not appear in Mexico until after the Spanish conquest. The Tree of Life sculpture is much more than just a decorative object but a blend of Judeo-Christian beliefs and the Indigenous Mexican culture. The traditional tree made of terracotta clay depicts the story of creation. Look closely to see Adam & Eve, the forbidden fruit and the serpent in the Garden of Eden. In the Book of Genesis the Tree of the Knowledge of Good and Evil was the tree in the middle of the Garden of Eden from which God directly forbade Adam and Eve to eat. The other tree in the middle of the garden was the Tree of Life. God allowed them to eat of the fruit of any
other tree in the garden, including the Tree of Life. When
Eve, and then Adam, ate the forbidden fruit from the Tree of Knowledge after being tempted by a serpent, they became aware of their nakedness and were banished
from the garden. If they had followed instructions and eaten from the Tree of Life they would have enjoyed eternal life. Oops! Nowadays imaginative artists create everything from petite wonders to elaborate sculptures soaring 20 feet high with different themes, sometimes telling an entire story. Brilliant colors and many materials are used as this artwork is constantly being reinvented. What remains the same is the Tree of Life in the center and its long reaching branches with the promise of eternal life. These artistic sculptures are popular gifts to give for newlyweds, new parents and others celebrating a rebirth in their life. See More ExamplesPurchase a Tree of LifeSuggested Reading: Ceramic Trees of Life: Popular Art from Mexico |
| Sweet Potato Flan / Flan de Camote
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 In the islands off the coast of Yucatan and Honduras the sweet potato was called axi and batatas or betatas by
the natives. It was taken to Spain about 1500 and several varieties were
cultivated there ranging in color from white to bright purple. The more common orange sweet potato is used here (not to be confused with a yam) and is a nutritional powerhouse supplying an impressive amount of vitamin A, C, B6, calcium, dietary fiber, potassium and iron. I N G R E D I E N T S
2 medium-size sweet potatoes
or 1 cup canned sweet potatoes
3/4 cup granulated sugar
2 (14-ounce) cans sweet condensed milk
2 cups milk
10 large eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
1 teaspoon vanilla extract
I N
S T R U C T I O N SBake sweet potatoes at 400*F (205*C) for
1 hour or until tender; cool to touch. Peel and mash; reserve
1 cup mashed sweet potato.Sprinkle sugar in a 10-inch round cakepan.
Place over medium heat, and cook, shaking pan constantly, until
sugar melts and turns a light golden brown. Remove from heat;
set aside. (Mixture may crack slightly as it cools.)
Process 1/2 cup sweet potato, 1 can condensed
milk, and half of next 6 ingredients in a blender or food processor
until smooth, stopping to scrape down sides; pour into a large
bowl. Repeat procedure; whisk until combined. Pour mixture over caramelized sugar; cover
with aluminum foil, and place in a large shallow pan. Pour hot
water into larger pan to a depth of 1/2-inch.
Bake at 325*F (160*C) for 1 hour and 10
to 15 minutes or until a knife inserted in center comes out clean.
Remove pan from water, and uncover; run a knife around edge of
pan to loosen and prevent flan from cracking. Cool on a wire
rack 30 minutes; cover and chill at least 8 hours. Run a knife around edge of flan again
to loosen; invert onto a serving plate.
Makes 1 (10-inch) flan.
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| See our Picante Pickz of the Week!
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FREE Shipping on all orders placed by
Wednesday, November 21, 2007
Call 1-877-82CASAQ or 408-280-1065
to order or for more information
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CasaQ Open House
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You and a guest are invited to
CasaQ Open House
Friday, November 23rd
4:00 - 6:00pm
Come see the entire
CasaQ Ornament Collection
and a sampling of mexican imports, gifts and home decor.
7th Annual Winter Wonderland
Paseo de San Antonio,
Downtown San Jose
(Next to the Fairmont Hotel)
Gift Market &
International Dessert Cafe
Chocolate Tasting
Glass Blowing Demonstrations
Live Music
Free Carnival Rides 6-9pm
Christmas in the Park
Tree Lighting Ceremony
5:30pm
CasaQ Boutique Hours
November 23 -December 20
5:00pm - 9:30pm
December 21 -23
11:00am - 9:30pm
To pre-order and pick-up onsite visit CasaQ.com
1.877.82CASAQ
408-280-0435
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Turkey Mole
w/Sweet Potatoes
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 This Turkey Mole recipe has just the right mixture of sweet and spicy and is easy to make with your turkey leftovers. You can make the mole from scratch but why would you? It's the day after Thanksgiving and haven't you cooked enough!
INGREDIENTS
4 turkey thighs, skinned
Salt and ground black pepper, to taste
1 onion, diced
1 1/2 pounds sweet potatoes, peeled and cut into chunks
1 box (about 17 ounces) mole cooking sauce or 1/4 cup mole paste dissolved in 2 cups water
1 cup salsa, any heat level
1 cup water
2 tablespoons chopped cilantro
DIRECTIONS
Season the turkey with salt and pepper. Heat the oil in a dutch oven over medium-high heat and brown the turkey on both sides. Remove to a plate. Add the onion and cook until it loses its raw look. Add the sweet potatoes and continue to cook until the onion and potatoes begin to brown. Add the mole, salsa, and water and heat to boiling. Reduce the heat so that the liquid simmers. Return the turkey to the pan, along with the juices that have collected on the plate. Cover and simmer until the turkey and potatoes are cooked through, about 45 minutes. Stir in the cilantro before serving.
Makes 4 servings
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