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Web Exclusive: Three Cozy Recipes

Whip up soulful grub in your own kitchen with recipes from Snooze, Mezcal, and La Sandía.

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La Sandía’s Tres Leches Cake

White Chocolate Sponge Cake

Preheat the oven to 325°. Melt chocolate, butter, and oil together over bain maire (a water bath). In a separate bowl whip the eggs, yolks, and 8 ounces of sugar together until very thick and pale, set aside. In another bowl whip whites and additional 2 ounces of sugar to stiff peaks. Fold flour into yolks mixture. Fold in whites. Fold in chocolate mixture into the batter. Bake at 325° in greased cake pans for 20 to 30 minutes.

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Milk Liquids

Mix all milks together. Soak cake in mixture and chill.

Strawberries

Bring orange juice, sugar, and cinnamon to a boil. Add strawberries and sauté. Top cake with strawberries and serve.

Mezcal’s Quesadillas Tradicionales

(9 servings)

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For the Masa

For the Filling

Oil for frying

For the Pico de Gallo (garnish)

In a mixing bowl add the Maseca, water, and salt. Mix thoroughly until the Maseca forms into a dough. In your hands roll out nine equal-size balls, place each in a tortilla press and flatten into a circle. Set aside. For the filling, in a separate bowl mix the poblano chile, sautéed onion, queso fresco, cilantro, and crema. Place equal amounts of the filling in the center of the flattened masa circles and fold them into half circles. Fry in 375° oil for approximately 4 minutes or until golden brown. Garnish with shredded lettuce, pico de gallo, queso fresco, and crema Mexicana.

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Snooze’s Sweet “Patata” Pancakes

Sweet Potato Batter
(makes approximately 12 big pancakes)

Combine dry ingredients. Combine wet ingredients. Combine wet to dry and mix until smooth. Cook as you would any pancake.

Ginger Butter

Combine in blender and refrigerate.

Bourbon Caramel Glaze

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Simmer sugar, water, and lemon juice until caramelized. Add bourbon and cook for 5 minutes. Add remaining ingredients and simmer for 10 minutes.

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