Whipped Chocolate Mascarpone Ganache

1 c whipping cream
1 1/2 c bittersweet chocolate chips
8 ozs mascarpone cheese

Place bittersweet chocolate in a heatproof bowl. Pour cream over top and place atop a bowl of simmering water, whisking until chocolate is melted. Place bowl of ganache in freezer to chill.

When chilled, beat ganache with chilled beaters until light and fluffy. Beat in mascarpone cheese, taking care not to overbeat. Use as desired. 

Green Chutney Without Coconut

2 bunches cilantro, leaves and tender stems
2 bunches mint leaves 
3 serrano chiles
5-6 Tbsp lemon juice 
2 Tbsp peanut butter
2 Tbsp sugar
2 tsp salt 

Blend until smooth. Adjust seasoning as needed. Freezes well.

Sweet Potato Black Bean Enchiladas

1/2 cup minced red onion 
2 cloves garlic, minced
1 poblano chile, seeded and chopped
1 tsp ground cumin
1/2 tsp ancho chile powder
8 corn tortillas
1 (15-oz) can black beans, rinsed and drained 
1 1/2 cups leftover roasted sweet potato, cubed (or 1 raw, peeled & diced)
2 ounces cream cheese 
6-8 ounces pepper jack cheese, half cut into sticks, half grated
1 jar Trader Joe's enchilada sauce 

Saute onion, garlic and poblano in a little oil until softened. Add spices. 

Meanwhile, cook tortillas in a bit of oil for a few seconds on each side until coated and pliable. Set aside. 

Add black beans and sweet potato to onion-chile mixture. When heated through, add cream cheese. Stir to melt and incorporate. 

Pour 1/3 to 1/2 cup enchilada sauce in bottom of 9x12 pan. Tilt to spread evenly.

Assemble tortillas: lay one stick of cheese lengthwise in a corn tortilla, top with filling, roll to seal, and place seam side down in prepared pan. Repeat with remaining tortillas. Top with remaining enchilada sauce. 

Bake covered at 375 for 25-30 minutes or until bubbly. Top with shredded cheese and bake uncovered 5-10 minutes or until cheese is melted and beginning to brown. 

South Indian Kathirikkai

This spicy, tangy curry is delicious with just plain rice. It's a bit of a pain to make, but well worth the effort. 

1/2 c dessicated unsweetened coconut
2 tsp coconut oil
2 tsp chana dal
4 red chiles
1 Tbsp coriander seeds
2 tsp urid dal
1 tsp cumin seeds
1/2 tsp asafetida
1 tsp tamarind concentrate
3/4 tsp salt
2/3 c water, or as needed
1 pound Indian eggplants (about 15 small eggplants)
2 Tbsp coconut oil
1 tsp black mustard seeds
1 tsp cumin seeds
1 sprig curry leaves

In a large, heavy skillet over medium heat, dry-roast coconut until golden brown. Remove coconut to work bowl of a Magic Bullet style food processor. Increase heat to medium-high. Add 2 tsp coconut oil; when oil shimmers, add chana dal and red chiles. When dal begins to brown, add coriander, urid dal, cumin seed and asafetida. When urid dal is golden brown, remove mixture from heat. Scrape into food processor. Blend until powdery. Add tamarind concentrate, salt and water; blend into a uniform paste. Set aside.

Cut the stem of each eggplant as short as possible. Cut each eggplant in quarters lengthwise to the stem; do not remove stem. Stuff each eggplant with spice paste. Reserve any remaining paste.

Heat 2 Tbsp coconut oil in the same heavy skillet. When it shimmers, add mustard and cumin seed. Cover quickly; when popping subsides, add curry leaves. When crackling subsides, lower heat to medium-low and add eggplants in a single layer. Stir gently to coat with oil. Sprinkle leftover stuffing, if any, over eggplants.

Add 1 cup water, cover and simmer for 15 minutes, or until eggplants are tender. Remove lid and cook a few more minutes, stirring only gently as necessary. Serve hot with rice.

Coquito

Coquito, a traditional Puerto Rican nog, is a staple in many homes during the holidays. It's rich and flavorful without the eggy aftertaste of eggnog that puts some people off. 

If left at room temperature too long, the cream of coconut will start to separate out into chunks; simply re-blend to emulsify.

15-ounce can cream of coconut

14-ounce can sweetened condensed milk

12-ounce can evaporated milk

6 ozs white rum

1/4 tsp ground cinnamon

1/4 tsp ground cloves

1/8 tsp ground nutmeg

1 tsp vanilla extract

Place all ingredients in a blender. Process for 3 minutes at high speed until frothy. Store in a glass container in the refrigerator. Serve chilled.