Guacamole

This dip bursts with freshness and flavor. An additional plus: You don’t need to cook anything.

– 3 avocados, pitted and taken out of their skins (look for soft — but not mushy — fruit)

– Juice from 1 lime

– 1/2 teaspoon salt

– 1 teaspoon cumin

– 1 small red onion, diced

– 2 large tomatoes, diced

– 1 clove garlic, minced

Mash the avocados and lime juice with a fork, leaving it as smooth or as chunky as you’d like. Add the spices, garlic and vegetables. Mix and serve at room temperature.

 

Churros

To create a piping bag, use a regular zip-top plastic bag, push the batter to the bottom and cut off the corner.

– 1 cup water

– 1 1/2 cup sugar

– 1/2 teaspoon salt

– 2 tablespoons vegetable or canola oil

– 1 cup flour

– Enough oil to cover 2 inches of a deep fryer or a deep pan

– 1 teaspoon cinnamon

Combine the water, one cup of sugar, salt and the two tablespoons of oil in a small saucepan. Mix and bring to a boil until the sugar dissolves. Take the pan off the heat and let it cool for about five minutes. Stir the mixture into the flour until it forms into a ball.

Heat the oil until a small piece of dough starts to fry when placed in the skillet. (If you’ve got a fancy thermometer, keep the heat at about 375 degrees.) Pipe 4-inch strips into the oil until golden brown, then place on paper towels to drain.

Take the remaining half-cup of sugar and cinnamon and combine on a plate. Roll the fried churros in the cinnamon-sugar while still warm. 

Compiled by Sara Tracey, Feature Editor, smtracey@syr.edu

Published on March 22, 2011 at 12:00 pm