EEKKKK, I’ve been having computer problems…

Posted by Lisa on August 6th, 2006 — Posted in Activities

I’m sorry I haven’t updated in a while, I have so much to share about the end of Cara and Joel’s visit! Our sad news is that we lost most of our 2006 pictures- all the ones that were horizontal, which was most of them. Steve is trying to find them, so maybe we can get some back. That does mean, we lost most of our pics of Cara and Joel’s visit, so I only have a few to update with. Luckily, I hadn’t downloaded our Santiago/skiing pics yet so that post will have all those. Cara and Joel, we may need copies of the ones Joel has on his computer, I’ll let you know.
On to better things- last Wed and Thursday which would have been day 5 and 6 of the visit, we went to Pisco Elqui. Prior to leaving, Cara and I went to a friend’s house who is a painter, and Cara bought a beautiful painting- Joel do you like it? Once we got home we packed up and left. It was a cold and very rainy day on Saturday, but we didn’t let that deter us. We went up to Pisco Elqui, on the way we stopped at Las Cavas Del Valle for a wine tour and tasting. Once getting to Pisco Elqui, we checked into our hotel, and walked around the town. We had picarones at a little restaurant by the fire as a nice afternoon snack along with some mote con huesillos. Picarones are pumpkin doughnuts that are served in a sugary syrup. It's a traditional chilean dessert served on cold rainy days (which was perfect for us!!) Mote con huesillos, is traditionally a chilean dessert served in the summer on hot days, but it is a must to try while in Chile!!

Picarones

INGREDIENTS:
1/2 cup pumpkin cooked and strained
1/4 cup water in which the pumpkin was cooked
1 tablespoon yeast
1 teaspoon cornstarch
3 cups flour
1 cup milk
Frying Oil
PREPARATION:
In a beater mix the pumpkin puree gradually adding the milk. Then add the flour and cornstarch beating constantly. Add the yeast (Which has previously been dissolved in the hot pumpkin water with the sugar).

Mix to a smooth paste and place in a bowl. Heat the oven to 300 F. and place the bowl inside the oven for a minute. Turn the oven off and leave the dough inside the oven for 45 minutes giving time to raise. In a large skillet or deep frying pan add plenty of oil to heat. Dip the fingers into the mixture and drop it into the hot oil trying to shape them as a doughnut. Fry until golden and well puffed up. Serve with a syrup made of sugar loaf, orange peels and cinnamon sticks.

Mote Con Huesillos (recipe from Tasting Chile cookbook)

1 lb dried peaches with pits (approx. 22 peaches)
1 to 1 1/4 cups sugar
1 cup (7 oz) shelled wheat

1. Submerge the dried peaches in 3 qts water and soak overnight
2. The next day, cook the peaches in the soaking water over high heat. When it comes to a boil, add 1 cup sugar and reduce heat to low. As it simmers add more water or sugar, if necessary, to create a tasty juice.
3. The peaches are cooked when they are soft and tender and the peaches have doubled in size, about 25-30 min. Remove from heat and chill the peaches and sweetened water in the fridge.
4. Meanwhile, rinse the wheat and place in a med sized pot with 8 cups water. Bring to a boil over high heat. Continue boiling over high hear until the wheat is tender, like cooked rice, about 25-30 min, and then drain it. You should have approx 3 cups of wheat. Chill the wheat in the fridge in a separate container from the peach mixture.
5. When all the ingredients are cold, put approx 1/4 c. wheat in a drinking glass. Add 2 of the peaches and about 1/2 cup of the sweetened water. Serve with a spoon.

Luckily on wed night, it had stopped raining, and the sky cleared up so Cara and Joel could see the amazing southern sky. The next day, we woke up to a beautiful clear sunny day and the surrounding hills were covered in snow. It was absolutely breathtaking. After breakfast we walked around town and then went on a 3 hour horse back ride, then headed home. We all had a wonderful time, and I'm sure I;m leaving things out, stories out, but in a nut shell, that was our time in Pisco Elqui. I only have a few pictures, but here they are...

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