Best Costa Rican Sorrel Wine Recipes

COSTA RICAN ENYUCADOS

Steps:

• To peel the yucca, slice the root in half, then make a cut on the long edge. Peel back the outer skin. Alternatively, use a peeler to remove skin. Slice the yucca into 2-inch rounds.
• Put the yucca in a 3-quart stockpot. Add 1 teaspoon salt and cover with water, about 6 cups. Bring to a boil and simmer until the yucca is very tender, about 30 minutes.
• Drain excess water from the yucca, then mash until a puree is formed. Allow the puree to cool before forming the croquettes.
• Flatten about 1/2 cup (3 to 4 ounces) of yucca in your hands (you can use a bit of flour on your hands or food-safe gloves so the yucca doesn't stick). Place about 1 ounce of mozzarella in the middle and form the yucca around the cheese into a flat oval patty; set aside. Repeat with the remaining yucca and mozzarella.
• Pour about 1 inch of oil into a frying pan and heat over medium-high heat until bubbling. Carefully place half of the patties in the oil and fry, flipping about halfway through, until golden brown on the outside but still tender on the inside, about 5 minutes per side. Using tongs, remove the enyucados from the oil and allow excess oil to drain; sprinkle with salt. Place the enyucados on a plate covered with a paper towel to absorb additional oil. Repeat with the remaining patties.
• Serve with salsa rosada or your preferred dip, if desired.

SORREL DRINK

Steps:

• Let cut ginger sit for 2 to 3 hours. The longer it sits the stronger it becomes. Boil ginger in 2 quarts of water. Once water is boiling, add sorrel and cloves. Boil for 30 minutes. Strain and add sugar and wine, to taste. Chill and serve.

SORREL PISTACHIO PESTO WITH SEARED SALMON

Steps:

• Preheat a large heavy-bottomed skillet over low heat while you prepare the pesto. Remove the salmon from refrigerator to come to room temperature.
• Separate the sorrel stems from the leaves, and then discard the stems (especially if it's later in the sorrel season, when the stems are fibrous and tough). You should have about 4 packed cups of sorrel leaves.
• Combine the pistachios and garlic in the bowl of a food processor and pulse until the mixture is the consistency of coarse sand. Add the sorrel and pulse until all of the leaves are chopped and incorporated into the nuts. With the machine running, slowly add up to 3/4 cup of olive oil until the mixture is smooth. Season with about 1 1/4 teaspoons salt. Spoon about 2 heaping tablespoons of pesto on the bottom of each plate. Transfer the remaining pesto to a bowl and cover the surface with plastic wrap to prevent it from turning brown. For best use, keep in the refrigerator up to 3 days.
• Blot excess moisture from the salmon with a paper towel and sprinkle both sides with salt. Turn up the heat to medium-high and add the remaining 1 tablespoon oil. When the oil is shimmering, carefully place the salmon in the pan skin-side down to avoid any splattering oil. Don't worry if the salmon skin seems stuck to the pan, after about 2 minutes it will release. Lower the heat to medium and cook until the skin is crisp and brown, about 4 minutes total. Flip over and cook until the salmon is firm to the touch (it would still be a bit translucent in the center if you peeked), an additional 2 to 3 minutes. Remove from the pan and place the salmon skin-side up on each plate and serve.