Sharing recipes from the vault that celebrate the Thompson and Van Winkle Family's Heritage
In this way, food is a love language. Holidays are built around food, festivals are dedicated to it, and many devote their lives and their passion to discovering new ways to enjoy it, enhance it and share it. Food is often one of the first and easiest ways to learn about a person or a place. When we travel, we explore different cultures through it, it is a pathway to understanding and appreciating what unites us and what makes us unique.
Food is also fun. How many memories do you have that involve being in the kitchen, or around a table, a campfire, a grill. Sharing food, sharing stories, sharing your life. Life happens around food. We are sharing some of our treasured family recipes, from some of the Thompson Family's Dia de los Muertos feast, to a casual summer Van Winkle fete in our favorite place.
Alejandra Ochoa de Thompson shares recipes that honor and incorporate her heritage and Mexican roots. Enjoy traditional flan with the delicious and famed caramel flavor, Ceviche Patzcuarense (ceviche de camaron) with shrimp "cooked" in lime juice, and her version of an easy Chicken molé that features all of the signature chocolate and pepper flavors of a traditional molé but in a ready to make recipe that doesn't take days to prepare!
Enjoy some of the recipes that will make an appearance all spring and summer for the Van Winkle Family, Simple Grilled Corn Salad, Simple Salmon Marinade, Classic BBQ Sauce, Maple Glazed Sausage and of course check out more of our treasured family recipes and specialty cocktail recipes here!
Enjoy these recipes and learn more about the Pappy X Thompson Everyday Heirlooms Collection here.
Food is central to how both of our families celebrate and honor our heritage.
Carrie Van Winkle Greener, Co-Founder
Preparation of Ceviche:
Finely chop your serrano pepper, onion, tomatoes and cilantro. Add fresh lime juice (2 to 3 limes), orange juice, ketchup and salt. Taste and adjust to your liking. You can also add a couple of tablespoons of the lime from where the shrimp cooked. Stir all of the ingredients together and let them sit for a while so that all of the flavors marinate.
Serving suggestions: Serve in old fashion champagne glasses or very small bowls, with a piece of iceberg lettuce, a sprig of cilantro and half of a piece of tostada.
Serving Suggestion: Pappy & Company Signature Keys Coupe Cocktail Glasses
Prepare Flan Mixture:
In a bowl combine your 2 egg whites, 7 whole eggs, sweetened condensed milk and whole milk. Mix until everything is evenly combined. Set the mixture aside.
Melt Sugar and Coat Savarin/Flan Mold:
Pour your sugar in a small skillet and heat over medium. The objective is to melt the sugar to coat the inside of your savarin/flan mold. Make sure you do not burn your sugar because it will give the flan a bitter taste. Please wear gloves for this part. Be very very careful, the sugar is extremely hot and the mold will because hot immediately. When your sugar is melted pour it in the mold. You have to do this quickly because the sugar will become hard very quickly. Rotate the mold so that you cover all of the inside with the melted sugar. You will have to use a spoon to make sure that the middle part of the mold is completely covered. The sugar is going to keep the flan mixture from sticking to the mold and it is also going to be the delicious caramel that the flan is famous for.
Baking the Flan:
Set your oven to 350 degrees. You are going to double boil your flan. If you have a double boiler use it if not find a soup
pot that you mold fits into and that is oven safe. Fill it with an inch or so of water and then put you mold directly into the
water, making sure no water gets into the mold or the flan mixture. Put the pot or your double boiler in the oven.
Cook for 20 to 40 minutes depending on the consistence you like less for a custard like texture and more for a cake like
Unmold your Flan:
Wait about an hour to take your flan out of the mold. Carefully take a small paring knife to separate the flan from the mold along the edges incase it stuck a little. Make sure what ever plate or platter you use to unmold that it has a lip if not your caramel will run off the plate.
With the extra caramel make a bed on the plate. We like to garnish with some fresh fruit - mango and raspberries pair nicely with flan.