Royal Prestige® Magazine Autumn 2023 English

Fes tival

of RICE

Elegance at the highest level

The highlight of the new Royal Prestige ® cutlery is their high quality German stainless steel construction. They will be your most efficient lifetime kitchen companions.

Royal Prestige® All-in-One Knife Block

• Keep your knives ready with the knife block’s integrated sharpening mechanism.

• Make a statement in your kitchen with elegant acacia wood that is naturally antibacterial.

To learn about this product in the comfort of your home, contact your Authorized Distributor or click here.

Welcome to this wonderful edition of the Royal Prestige ® Magazine! I’m delighted to have the opportunity to greet you again and to share with you one of my greatest passions: creating true delicacies!

I have a restaurant called “Manzanilla” in Ensenada, Baja California, across the border from San Diego. It would give me great pleasure to have you visit so I can meet you and talk to you. It’s always gratifying to welcome members of the Royal Prestige ® family of clients, so please visit me if you find yourself in these parts.

As the guest editor chef, I have the honor of presenting you with content that we’ve prepared for you in this edition to help you enjoy the best flavors of the season with the best kitchen equipment.

We’ve chosen September as the month to make some of the most traditional Mexican recipes. We will be sharing five of them with you, Royal Prestige ® style. In particular, you should try making the tamales al pastor (pg. 22), which are truly spectacular.

For Halloween, how about a vampire flan (pg. 46) or a pumpkin

cake (pg. 44). With Royal Prestige ® , you can make them over the stove, even without an oven, and they will turn out delicious!

I know that sometimes we become tired of cooking the same meals and we need inspiration for something different. That is why we share recipes that you will fall in love with, especially using your Royal Prestige® products. Here are some examples: enjoy “la vie en rose” with a onion soup (pg. 12), make some finger licking good chicken and veggie rice (pg. 30), or try an original creation especially for our Royal Prestige® clients – lychee pie (pg. 38) – a must-have experience for adventurous palates.

Learn about how people celebrate Day of the Dead (pg. 56), a Latin American tradition with pre-Hispanic and religious roots that isn’t just celebrated in Mexico.

I won’t give away anymore but I’m excited about everything that you’ll find in these pages. I hope you enjoy this edition that was created from the heart and with you in mind. I send you hugs from Mexico!

Contributors

Chief Marketing Officer: Daniela Ortiz

Traditional Marketing Director and Editor-in-Chief: Juan Carlos de la Vega

Senior Marketing Director Brazil: Cinthia Helena Serra Oliveira

Culinary Editor: Omar Sandoval

Head Writer: Berenice Gutiérrez

Proofreading & Copywriting: Lilia Mancilla

Art, Photography, and Design Director: Linda M. Castilleja H.

Graphic Design: Linda M. Castilleja H. Julie DesJarlais

Food Styling: Éricka Fonseca Cortés

Photography:

Mucho Flavor Photo/Luis Sandoval Sergio Fuentes

Art:

Daphne Vázquez

Producción de recetas en video: Claudia E. Da Silva

Rubén Olvera

Adrián Pacheco

Logistics Coordination Mexico: Georgina Cea

Rafael Elías Álvarez

Logistics Coordination Colombia: Jorge Mario Ospina

PLUS:

34 Picanha with Mashed Potatoes

38 Lychee Pie

40 Dulce de Leche Flan

50

Presentation: Love at first plate

42 Pumpkin & Pepper Cemetery Dip

44 Pumpkin Cake

46 Vampire Flan

Onions: a Story of Few Tears

54 Learn about this vegetable’s strange characteristics and health benefits.

56

Death Comes to Visit in the Fall

A time of closure and different traditions surrounding death.

Treat yourself to the best flavors of the season

62 Learn about the seasonal flavors you can’t miss.

Hummus

Ingredients

½ pound dried chickpeas

Water

5 ounces tahini

3 tablespoons lime juice

1 garlic clove

Salt and black pepper to taste

GARNISHES:

½ tablespoon olive oil

1 tablespoon ground paprika

Royal Prestige ® Benefits:

Cook faster without oil or added fat.

Blend directly in the bowl. Power blend in seconds.

Instructions

1 tablespoon parsley, finely chopped

Pita bread

1 Soak the chickpeas beans in water overnight. Place them in the 6-liter Pressure Cooker with enough water. Cover the pot, turn the valve to the pressure icon and cook over medium-high heat. When the indicator pin rises, reduce heat to low and cook for 20 more minutes or until the chickpeas have softened.

2 Place the strained chickpeas, tahini, lime juice, garlic, salt and black pepper in a mixing bowl.

3 Blend with the Royal Prestige ® Power Blender Go until it achieves a pasty consistency. For a lighter consistency, add cold water to the blender.

4 Serve with the paprika, green onion, olive oil and pita bread.

Yield:

8 portions

Featured

Royal Prestige® Cookware:

Royal Prestige ® Power Blender Go

Time:

30 minutes

Onion Soup

Ingredients

3 onions, sliced

2 tablespoons flour

2 quarts beef broth

7 ounces red wine

Salt and pepper to taste

2 tablespoons butter

SIDE DISH:

½ pound gruyere cheese, grated Sliced baguette

Chopped chives

Instructions

1 Melt the butter in the Royal Prestige ® 12” Gourmet Skillet over medium heat. Add the onion and cook over medium-high heat until golden in color. Add a small amount of water to the skillet to deglaze.

2 Place the onions in the Royal Prestige ® NOVEL™ 4-quart Dutch Oven, preheated over medium-high heat. Add the flour and cook for a couple more minutes. Add the red wine and cook until reduced.

3 Add the beef broth and salt and pepper to taste. Cover with the RediTemp™ Valve open and wait until it whistles. Lower the heat, close the valve and cook for 15 more minutes or until the mixture thickens.

4 Spray the 8” Deluxe Easy Release Skillet with a small amount of cooking spray and remove the excess with a paper towel. Add a generous layer of grated gruyere cheese and place two slices of baguette on top. Melt the gruyere and then flip to toast the bread on the other side.

5 Serve the soup with a slice of toasted bread with cheese and decorate with chives.

Yield:

10 portions

Featured

Royal Prestige® Cookware:

Royal Prestige ®

NOVEL™ 4-quart Dutch Oven

Time:

40 minutes

Country Beef Stew

Ingredients

2 pounds beef shank

4 garlic cloves

¼ onion

1 fresh corn cob, cut into thick rounds

1 carrot, cut into large cubes

1 zucchini, cut into spears

Royal Prestige ® Benefits:

Cook more quickly. Cook without oil or added fat.

Instructions

2 potatoes, cut into large cubes

½ pound green beans, in thirds

13 jalapeño chiles

2 mint sprigs

5 cilantro sprigs

Salt to taste

Water

GARNISHES:

Corn tortillas

Lime

Chopped onion

1 Preheat the Royal Prestige ® 6-liter Pressure Cooker and sear the meat.

2 Add the rest of the ingredients (except the garnishes) and water, without going above 2/3 of the pot’s capacity.

3 Cover the pot and turn the valve to the pressure icon. Cook over medium heat until pressure is achieved and the pin indicator rises. Lower the heat and cook for 15 more minutes.

4 Remove pot from the heat, turn the valve to release the pressure and wait until the pin indicator lowers before removing the cover.

5 Serve with the garnishes.

Yield:

8 portions

Featured Royal Prestige® Cookware:

Royal Prestige ® 6-liter Pressure Cooker

Time:

1 hour

Cream of Broccoli with Pear & Gruyère Cheese

Clickh watch the vide

Ingredients

½ onion, cut into medium size cubes

2 garlic cloves, minced

1 medium head of broccoli, cut into florets

1 pear, cored and cut into eighths

3 cups vegetable broth

1 cup heavy cream

2 ounces grated gruyere cheese

Salt, ground black pepper and ground nutmeg

GARNISHES:

Royal Prestige ® Benefit:

Cook faster without oil or added fat.

Blend directly in the pot. Power blend in seconds.

Instructions

Croutons

2 ounces gruyere cheese

Fresh thyme

1 pear, cut into cubes

2 tablespoon sour cream

1 Preheat the Royal Prestige ® NOVEL™ 4-quart Dutch Oven over medium heat for about one minute. Cook the onion and garlic for a couple minutes. Add the broccoli and pear and cook for two or three more minutes.

2 Add the broth and season with salt, pepper and nutmeg. Cover the pot with the Redi-Temp™ Valve open. Once it whistles, lower the heat, close the valve and cook for three more minutes.

3 Add the gruyère cheese and allow to rest for two minutes. Then, add the cream and blend with the Royal Prestige ® Power Blender Go until a smooth consistency is achieved.

4 To thicken, cook for 10 more minutes over medium heat with the pot covered and the valve closed.

5 Serve with croutons, fresh thyme, cubes of pear, some acid cream and gruyère cheese.

Yield:

8 portions

Featured Royal Prestige® Cookware:

Royal Prestige ® Power Blender Go

Time:

30 minutes

Royal Prestige ® Benefit:

Cook without oil or added fat. Cook in large quantities. Power blend in seconds.

Beef Stew

Ingredients

8 pounds beef shank

½ onion

8 garlic cloves

8 epazote sprigs

3 corn cobs, cut into thick rounds

4 potatoes, in large cubes

5 xoconostles, seeded and in small cubes

Water

3 cups green beans, in thirds

3 chayotes, in medium size cubes

4 zucchinis, cut into spears

Instructions

1 On the Double Griddle, roast the chiles for 5 minutes to tame their flavor. Place the chiles in water in the Royal Prestige ® NOVEL™ 3-quart Dutch Oven, cook over medium-high heat and boil for 3 minutes.

2 In the Royal Prestige ® Power Blender Max, process the chiles, tomatoes, garlic, onion and 2 cups of water. Pour the mixture into the Royal Prestige ® NOVEL™ 4-quart Dutch Oven and cook over medium-high heat. Boil the adobo, add salt and pepper, strain and set aside.

3 In the Royal Prestige ® 20-quart Stock Pot, sear the meat over mediumhigh heat. Cover with water and cook for 10 minutes with the pot partially covered.

4 Add onion, garlic, epazote, corn, potatoes, xoconostle and enough water to reach half way up the pot. Partially cover and cook for 25 minutes.

5 Add the green beans, chayotes and adobo. Cover and cook until the Redi-Temp™ Valve whistles. Lower the heat, close the valve and cook for 15 more minutes.

6 Add the zucchinis and cook for 15 more minutes. Add salt and pepper if necessary. Serve.

FOR THE ADOBO SAUCE:

20 pasilla chiles, deveined

6 tomatoes, roasted

1 garlic head, roasted

½ onion, roasted

2 cups water

Salt and pepper to taste

Yield:

20 portions

Featured Royal Prestige® Cookware:

Royal Prestige ® 20-quart Stock Pot

Time:

1 hour

Party lovers!

With the versatile Royal Prestige ® Stock Pots, preparing your recipes in large quantities will be easier, allowing you to serve unforgettable, delicious food at your get togethers.

Share the flavor.

To learn about this product in the comfort of your home, contact your Authorized Distributor or click here.

Royal Prestige ®

Benefits:

Cook without oil or added fat (filling)

Cook more quickly (filling)

Cook in large quantities

Tamales al pastor

Ingredients

4½ pounds pork skirt, in medium size pieces

6½ pounds corn flour for tamales

30 ounces pork lard

11 ounces vegetable shortening

3 tablespoons baking powder

4 cups pork or vegetable broth

Salt to taste FOR THE AL PASTOR SAUCE:

5 guajillo chiles, rinsed and soaked in hot water

3 puya chiles, rinsed and soaked in hot water

5 ounces orange juice

2 cups water

¼ onion

Instructions

2 garlic cloves

4 whole peppercorns

3 whole allspice

1 ounce achiote

3 ounces apple cider vinegar

¼ cinnamon stick

3 whole cloves

¼ teaspoon dried oregano

Salt and black pepper to taste

GARNISH:

Grilled pineapple

PICKLED ONION:

2 red onions, sliced

7 ounces orange juice

3 tablespoons lime juice

½ tablespoon ground oregano

¼ teaspoon cumin

Salt and black pepper to taste

PICO DE GALLO:

1 onion, chopped into small cubes

5 tomatoes, seeded and chopped into small cubes

1½ cups pineapple, chopped into small cubes

6 cilantro sprigs, finely chopped

½ cup lime juice

Salt and black pepper to taste FOR THE TAMALES:

Corn husks, soaked in water until softened Water

1 In the Power Blender Max, blend the ingredients for the sauce. Cover the meat with the sauce and marinate for at least 30 minutes in the refrigerator.

2 Place the meat and marinade in the 6-liter Pressure Cooker. Cover the pot, turn the valve to the pressure icon and cook over medium-high heat.

3 When the indicator pin rises, lower to medium heat and cook for 30 minutes or until the meat is tender. Add more salt if needed. Shred the meat. Set aside one cup of cooking broth and cover the meat with the rest.

4 Beat the lard and shortening until white and fluffy. In a separate bowl, combine the baking powder, tamale flour and salt to taste.

5 Alternate adding the flour, pork or vegetable broth and cooking liquid to the lard mixture. Knead or mix until the mixture becomes fluffy and soft. Add more pork or vegetable broth and salt if necessary.

6 Using a wide corn husk, spread two tablespoons of dough, add one tablespoon of filling and close the tamale. Repeat until all ingredients have been used.

7 Place the tamales in the 30-quart Royal Prestige ® Stock Pot over the Stainless Steel Steamer Rack with enough water at the bottom. Cook over medium heat for 70 minutes with the valve closed.

8 Mix the pickled onion ingredients. Separately, mix the pico de gallo ingredients. Serve the tamales with the garnishes.

Yield:

45 portions

Featured Royal Prestige® Cookware:

Royal Prestige® 30-quart Stock Pot

Time:

5 hours

RICE of Fes tival

My Secret to Spectacular Rice

You don't know how happy I get when I manage to cook perfect rice. That's why I love cooking it with Royal Prestige ® , because it's always just right, it's super easy and it's ready very quickly!

I invite you to try these four recipes to prepare rice with a different and delicious touch, so that you can also show off with the most memorable meals. Enjoy!

White Rice with Shrimp

Ingredients

2 pounds precooked rice

3 carrots, cut into small cubes

2 corn cobs, shelled

2 cups rinsed peas

5 ounces headless medium shrimp, shelled and deveined

12 parsley sprigs

Royal Prestige ® Benefits:

Cook faster without oil or added fat.

Instructions

1 In the Royal Prestige ® Power Blender Max, blend 2 cups of water with the onion, garlic, lime juice, salt and pepper. In a 5-quart Mixing Bowl, combine the mixture with the rest of the water. Set aside.

2 Preheat the Royal Prestige ® NOVEL™ 8-quart Dutch Oven over mediumhigh heat until drops of water roll over the surface without evaporating. Lower to medium-low heat and cook the rice for two or three minutes until lightly toasted. Add the vegetables, parsley and broth.

3 Cover the dutch oven with the Redi-Temp™ Valve open and increase to medium heat. When the valve whistles, lower the temperature, close the valve and cook for about 10 more minutes.

4 Uncover the pot, add the shrimp and salt and pepper to taste, close the pot with the valve closed and cook for 10 to 12 more minutes until the shrimp is cooked through.

5 Remove the parsley sprigs and serve.

FOR THE BROTH:

2 quarts water

½ onion

8 garlic cloves

Juice of 1 lime

Salt and pepper to taste

Yield:

10 to 12 portions

Featured

Royal Prestige® Cookware:

Royal Prestige ® NOVEL™ 8-quart Dutch Oven

Time:

30 minutes

Seafood Rice

Click here to watch the video

Ingredients

2 cups rice

1 cup carrot, chopped

1 cup cut corn

½ pound octopus

½ pound white fish, cut into medium size pieces

FOR THE GREEN BROTH:

2½ cups water

5 cilantro sprigs

5 parsley sprigs

8 spinach leaves

½ green bell pepper

¼ onion

2 garlic cloves

Royal Prestige ® Benefits:

½ pound medium shrimp, shelled and deveined or added fat.

Instructions

1 Place the octopus in the 6-liter Pressure Cooker with 1½ cups water, ¼ onion, salt and pepper. Cover the pot and cook over medium-high heat until pressure is achieved. Once the indicator pin rises, lower the heat and cook for about 15 more minutes. Cut the octopus into small pieces and set aside.

2 Blend the green broth ingredients in the Royal Prestige ® Power Blender Max. Set aside.

3 Rinse the rice and soak for 10 minutes in warm water. Strain and dry the rice, moving it around as little as possible to avoid breakage.

4 Preheat the Royal Prestige ® NOVEL™ 4-quart Dutch Oven over medium heat for three minutes or until drops of water roll over the surface without evaporating.

5 Cook the rice for 3 or 4 minutes to toast it. Add the vegetables, seafood and green broth. Cover with the Redi-Temp™ Valve open and cook until it whistles.

6 Reduce heat to low, close the valve and cook for 8 more minutes. Serve.

Salt and black pepper to taste

Yield:

6 to 8 portions

Featured Royal Prestige® Cookware:

Royal Prestige ®

NOVEL™ 4-quart Dutch Oven

Time:

25 minutes

Chicken &Veggie Rice

Ingredients

2 boneless chicken breasts, cut in half lengthwise and then cut into thirds

1 onion, cut into medium size cubes

¾ pound new potatoes, cut in half

2 zucchinis, cut into half moons

½ yellow bell pepper, cut into medium size cubes

½ red bell pepper, cut into medium size cubes

Salt and black pepper to taste

Dried oregano to taste

Fine herbs to taste

Royal Prestige ® Benefits:

Cook faster without oil or added fat.

Cook in a tower.

Instructions

FOR THE SAUCE:

2 tomatoes, quartered

2 garlic cloves

¼ onion

1 Preheat the Royal Prestige ® NOVEL™ 6-quart Dutch Oven over medium-high heat for about three minutes or until drops of water roll over the surface without evaporating.

2 Sear the chicken on both sides until browned with the pot partially covered. Add the rest of the chicken ingredients. Cover with the Tall Lid and cook for 25 more minutes.

3 Blend the rice broth ingredients and set aside.

4 In the preheated Royal Prestige ® NOVEL™ 4-quart Dutch Oven, cook the rice for three minutes until lightly toasted.

5 Add the vegetables and the broth. Place the small steamer over the dutch oven and place the tomato, onion and garlic for the sauce in the steamer. Cover with the Redi-Temp™ Valve open.

6 When steam starts to escape from the sides of the pot, close the valve, place the dutch oven with the steamer over the Tall Lid and cook for 8 to 10 more minutes until the rice is cooked.

7 For the sauce, blend the steamed tomato, onion and garlic with fresh cilantro and salt and pepper to taste. If the mixture is too thick, add water to achieve the desired consistency. Add the cubed avocado and mix together.

8 Serve the chicken and vegetables along with the sauce and the rice.

7 cilantro sprigs

1 avocado, cut into cubes

Salt and black pepper to taste

FOR THE RICE:

2 cups rice

1 carrot, cut into small cubes

1 cup fresh cut corn

FOR THE BROTH:

3 cups water

¼ onion

2 garlic cloves

5 parsley sprigs

Salt and black pepper to taste

Yield:

8 portions

Featured Royal Prestige® Cookware:

Royal Prestige ® NOVEL™ 6-quart Dutch Oven

Time:

45 minutes

Curried Rice

Clickhereto watch thevideo

Ingredients

2 chicken breasts

1½ pounds precooked rice

3 carrots, cut into medium size cubes

1 cup cut corn

5 cilantro sprigs

5 parsley sprigs FOR THE BROTH:

1½ quarts water

¼ onion

Royal Prestige ® Benefits:

Cook faster without oil or added fat.

Cook in large quantities.

Instructions

4 garlic cloves

2 tablespoons powdered curry

Salt and black pepper to taste

1 In the Royal Prestige ® Power Blender Max, blend the broth ingredients and set aside.

2 Preheat the Royal Prestige ® NOVEL™ 14” Paella Pan over medium heat for two to three minutes until drops of water roll on the surface without evaporating.

3 Sear the chicken on both sides with the paella pan partially covered. Add salt and pepper to taste.

4 Add the rice, carrots, corn, cilantro, parsley and broth. Mix well.

5 Cover the paella pan with the Redi-Temp™ Valve open. When it whistles, lower the heat, close the valve and cook for about 12 more minutes until the chicken is cooked through.

6 Slice the fillets in sixths and serve with the rice.

Yield:

15 to 17 portions

Featured Royal Prestige® Cookware:

Royal Prestige ® NOVEL™ 14”

Paella Pan

Time:

30 minutes

Picanha with Mashed Potatoes

Ingredients

1½ picanha pieces (about

6 pounds)

1 garlic head, halved

1 onion, halved

2 bay leaves

2 fresh thyme sprigs

Royal Prestige ® Benefits:

Cook without oil or added fat.

Cook more quickly.

Cook with little water, full nutrients and the best texture.

Blend directly in the pot. Power blend in seconds.

Instructions

Salt to taste

Ground black pepper

3 cups orange juice

3 cups pineapple juice

2 cups light beer

Hemp yarn

1 Tie the bay leaves and the thyme sprigs to the meat with the hemp yarn.

2 With the Paring Knife, make cuts on the surface of the picanha in the form of squares or rhombuses. Season on all sides with salt and pepper.

3 Preheat the Royal Prestige ® 10-liter Pressure Cooker over medium-high heat. Sear the picanha on all sides.

4 Add the juices, beer, garlic and onion.

5 Close the pot, turn the valve to the pressure icon and cook over medium-high heat. When pressure is achieved and the indicator pin rises, reduce the heat to low and cook for 75 minutes.

6 Meanwhile, place the water, potatoes, garlic cloves, salt and black pepper in the Royal Prestige ® NOVEL™ 4-quart Dutch Oven.

7 Cook over medium-high heat with the pot covered and the Redi-Temp™ Valve open. When it whistles, lower the temperature, close the valve and cook for 15 more minutes. Using the Small Strainer, strain the potatoes.

8 Add the yogurt, butter and nutmeg to the pot. Blend with the Power Blender Go until a smooth and even consistency (or the desired consistency) is achieved. Add more salt if needed. For a smoother and lighter consistency, add ½ to 1 cup of your milk of choice. Garnish with chives.

9 Release the pressure from the pot with the picanha. When the indicator pin lowers, open the pot, take out the meat and shred it.

10 Serve the meat with the mashed potatoes.

FOR THE MASHED POTATOES:

2 pounds potatoes, skinned and cut into medium size cubes

2 garlic cloves

1 cup water

Salt and black pepper to taste

2 tablespoons room temperature

butter

1½ cups plain greek yogurt

½ teaspoon ground nutmeg

Chopped chives

Yield:

10 portions

Featured Royal Prestige® Cookware:

Royal Prestige® 10-liter Pressure Cooker

Time:

90 minutes

Lychee Pie

Clickhereto watch the video

Ingredients

FOR THE BASE:

½ pound vanilla flavored cookies

7 ounces melted butter

FOR THE FILLING:

1 can evaporated milk

5 eggs

Juice of 1 lemon

½ pound lychee, peeled

1 tablespoon vanilla extract

3 mint leaves

DECORATION:

Royal Prestige ® Benefits:

Bake over the stove. Power blend in seconds.

Instructions

20 lychees, peeled and halved

Fresh mint

Gold leaf

1 In the Royal Prestige ® Power Blender Max, grind the cookies into a fine powder.

2 In the 2-quart Mixing Bowl, combine the cookies and butter until a pasty consistency is achieved.

3 Clean the Power Blender Max and use it to blend the lychee filling ingredients.

4 In the Royal Prestige ® 10” Deluxe Easy Release Skillet, cover the bottom and sides with the cookie mixture to form the base of the pie. Poke some holes in the base with a fork.

5 Pour in the lychee filling, cover the skillet and cook for about 25 minutes at a very low temperature.

6 Allow to cool and turn out. Decorate with lychee, a generous amount of fresh mint and gold leaf.

Yield:

8 to 10 portions

Featured

Royal Prestige® Cookware:

Royal Prestige® 10”

Deluxe Easy Release Skillet

Time:

1 hour

Dulce de Leche Flan

Ingredients

FOR THE FLAN:

¾ can evaporated milk

½ cup whole milk

1½ cans dulce de leche

6 eggs

1½ tablespoons vanilla

5 ounces cream cheese

FOR THE DULCE DE LECHE:

Royal Prestige ® Benefits:

Bake over the stove Power blend in seconds

Instructions

2 ounces dulce de leche

DECORATION:

1 cup whipped cream

½ cup nuts

1 cup strawberries

1 Cover the bottom of the Royal Prestige ® NOVEL™ 8-inch Skillet with dulce de leche.

2 In the Royal Prestige ® Power Blender Max, blend all the flan ingredients. Pour this over the dulce de leche.

3 Cover the skillet with the Redi-Temp™ Valve closed and cook over very low heat for about 30 minutes until the flan is set.

4 Turn off heat and allow to rest with the skillet covered for 10 minutes.

5 Uncover the skillet and allow to cool.

6 To turn out the flan, slightly heat the base to loosen the caramel.

7 Decorate with whipped cream, strawberries and nuts.

Yield:

6 to 8 portions

Featured Royal Prestige® Cookware:

Royal Prestige ® NOVEL™ 8” Skillet

Time:

1 hour

Pumpkin & Pepper Cemetery Dip Clickheretowatchthevideo

Royal Prestige ® Benefits:

Blend directly in the bowl. Power blend in seconds.

Instructions

Ingredients

17 ounces pumpkin puree

2 cans red bell peppers

1 teaspoon nutmeg

10 ounces cream cheese

3 ounces heavy cream

2 tablespoons melted butter

Salt and black pepper to taste

GARNISHES:

2 tablespoons chives, chopped

½ cup pumpkin seeds

3 pitas, cut into squares

Alfalfa sprouts

Seasoning sauce or vegan food markers

1 Place the pumpkin, red bell pepper, nutmeg, cream cheese, heavy cream, butter, salt and pepper in the 5-quart Mixing Bowl.

2 Blend with the Royal Prestige ® Power Blender Go until evenly mixed.

3 Decorate the pita squares with a toothpick and seasoning sauce or the food markers to make the tombstones. Brown the pitas.

4 Serve the cemetery dip with the chives, alfalfa sprouts, pumpkin seeds and pita tombstones.

Yield:

20 portions

Featured Royal Prestige® Cookware:

Royal Prestige ® Power Blender Go

Time:

15 minutes

Pumpkin Cake

Ingredients

6 eggs

1 cup room temperature butter

1 cup sugar

1 cup grated pumpkin

2 cups flour

½ teaspoon baking powder

1 tablespoon pumpkin spice (or substitute with a mixture of ground cinnamon, ginger, cloves and nutmeg)

1 tablespoon vanilla

Royal Prestige ® Benefits:

1/3 cup chopped walnuts

Grapeseed or vegetable oil as needed Bake over the stove

Instructions

1 In the 3-quart Mixing Bowl, cream the butter and sugar until it changes color. Add the grated pumpkin and mix.

2 In the 2-quart Mixing Bowl, mix the flour with the baking powder and pumpkin spice. Add these ingredients to the butter mixture and add vanilla. Mix well. Add the chopped walnuts and mix again.

3 In another 3-quart Mixing Bowl, beat the eggs with the Whisk until fluffy. Fold the eggs into the mixture.

4 With a paper towel, grease the base and sides of the Royal Prestige ® NOVEL™ 8” Skillet with oil. Pour the mixture into the skillet.

5 Cover the skillet with the Redi-Temp™ Valve closed and cook over very low heat for 40 to 45 minutes until the cake is cooked through.

6 In another 2-quart Mixing Bowl, prepare the frosting mixing the powdered sugar and milk. Add more milk if necessary for a light consistency.

7 Turn off heat and allow the skillet to rest until cooled down. Turn out the cake, cover with frosting and decorate with cream cheese.

FOR THE FROSTING:

2 cups powdered sugar

¼ cup milk

Cream cheese

Orange-colored cream cheese

Green-colored cream cheese

Brown-colored cream cheese

Yield:

6 to 8 portions

Featured

Royal Prestige® Cookware:

Royal Prestige® NOVEL™ 8” Skillet

Time:

1 hour

Vampire Flan

Ingredients

FOR THE FLAN:

1½ cans evaporated milk

1½ cans sweetened

condensed milk

6 eggs

2 tablespoons vanilla

10 ounces cream cheese

¾ cup chopped almonds

FOR THE CARAMEL:

Royal Prestige ® Benefits:

Bake on the stove. Power blend in seconds.

Instructions

¼ pound sugar

1 To make the caramel, place the sugar in the Royal Prestige ® NOVEL™ 10.5” Skillet. Cook over medium-low heat, frequently tilting the skillet to keep the sugar from burning. Remove from heat when it turns into an even, lightly browned caramel. Allow to cool.

2 In the Royal Prestige ® Power Blender Max, blend all the flan ingredients. Pour the mixture over the caramel.

3 Cover the skillet with the Redi-Temp™ Valve closed and cook over very low heat for about 25 minutes, until the flan is set.

4 Turn off the heat and allow to rest with the skillet covered for 10 more minutes. Let cool.

5 To turn out the flan, lightly heat the base to loosen the caramel.

6 Blend the blackberries with the sugar and orange juice. Cook the red sauce in the 2-Quart Pot, uncovered, until thick.

7 Serve the flan cut into slices and decorate each one with red sauce, gummies, cherries, candy eyeballs, chocolate sprinkes, and gummy vampire fangs.

FOR DECORATION:

½ pound blackberries

½ cup sugar

Orange juice

8 cherries, halved

Chocolate sprinkles

Candy eyeballs

Gummy vampire fangs

Yield:

8 to 10 portions

Featured Royal Prestige® Cookware:

Royal Prestige ® NOVEL™ 10.5” Skillet

Time:

40 minutes

Introducing the new Royal Prestige® Barista Coffeemaker

The best coffee every day!

With its French press mechanism, the Royal Prestige® Barista allows you to take full advantage of the flavor, properties and natural oils of your coffee grounds.

Learn about the unique qualities of this beautiful coffeemaker: Prepare your coffee efficiently without disposable filters, thanks to its integrated and reusable stainless steel filter.

Invite everyone for coffee! It has a 12 cup, or almost 3 liter, capacity (96 ounces).

Enjoy coffee at the ideal temperature for longer thanks to its double thermal wall that keeps coffee hot for up to two hours.

your

To learn about this product in the comfort of your home, contact

Authorized Distributor or click here.

La Barbajada

Ingredients

18 tablespoons ground espresso

12 cups water

2 cups whole milk

1½ cups coffee liqueur

1 cup sweetened cacao powder

Sweetener to taste

DECORATION:

Whipped cream to taste

Sweetened cacao powder to taste

Instructions

1 Add ground espresso to the Royal Prestige ® Barista coffeemaker. Add water to the 12-cup mark. Cover with the plunger up.

2 Align the heat icon with the serving spout. Open the valve and heat on medium-high until it whistles. Immediately remove from heat.

3 Allow to rest for 2 minutes. Then, slowly push the plunger to the bottom. Close the valve and turn to the serve icon.

4 Heat the milk in the 1-quart Milk Warmer over medium-low heat for 5 minutes, using the Frother at the same time. Turn off heat.

5 In a cup, combine a splash of coffee liqueur with the prepared coffee, 1 tablespoon of cacao powder and sweetener to taste. Add frothed milk.

6 If you like, decorate with whipped cream and sweetened cacao powder.

Take your drinks to another level with the BarisArt Kit, which includes:

• Recipe book

• Two Royal Prestige ® Lion Stencils

• Coffee grinder

• Milk frother

• Coffee clip spoon

• Two Stainless Steel Straws

Presentation: love at first plate

There is no doubt that flavor is the most important aspect of any dish. But presentation is almost equally important to give justice to a chef’s delicious creations. It is the element that will take your food to the next level! Here, three celebrity chefs – Omar Sandoval, Natalia Delgado and Benito Molina – will share their plating secrets.

For chef Omar Sandoval, the goal is to make every one of his dishes an unforgettable experience for those who taste them. Learn more about his plating philosophy and the advice he has for you.

Why is a dish’s presentation important?

Gastronomy includes all five senses, but sight is important one because attraction at first sight makes a difference. Before finding out if the flavor is good, the presentation is what makes you want to devour the food. It is the first sense that creates a craving and awakens a desire to try the food.

What are the different plating trends? Can you share some of them?

Plating is an indicator of the personality of the person who cooks. Some of the techniques used are:

• Classic or traditional.

• Symmetrical, where food is placed in the same way and in the same proportion, creating an equilibrium.

• Minimalist, which involves small, very clean portions.

• Rhythmic, where food is placed in a pattern.

• Transversal, placing the food in a couple lines along the plate.

• Curved, as the name indicates, is a presentation mostly in circles.

• Asymmetrical, where the food is placed playfully, rhythmically and harmoniously.

• Focal, where the main dish takes all the attention and the accompaniments are downplayed.

These are some of the possibilities, but the idea is to provoke a positive reaction and admiration for each dish.

Some tips to put into practice

• Organize vertically. When plating, think about placement from underneath to over. Instead of trying to fill the plate, choose to create height with the different elements of a dish. For example, you can create a base with a fan of vegetables and place the protein on top of them.

• Cut horizontally. Cut your meat at approximately a 45 degree angle against the grain for a more tender cut.

• Think about the guest’s experience. The visual element is very important, but it should never complicate the process of eating. Choose plates, portions and arrangements that facilitate the enjoyment of your food.

• Say no to blue plates. It’s common for chefs to avoid blue-colored plates, because it is not a natural color in food and is considered unappetizing.

• When in doubt, use white. Cualquier platillo con colores brillantes lucirá más espectacular en un plato blanco.

• More is less. Don’t complicate things! It is easier to style small portions than large ones. Try not to add more than six elements to your dishes.

• Everything should be edible. When plating, adding non-edible elements is a big no-no in terms of appearance. Remember, flavor always comes first.

Natalia Delgado Chef

Chef Natalia Delgado says that the experience of enjoying a dish is multisensory, starting with sight. That is why it is of utmost importance to give the guest an excellent first impression. Keep reading to find out more about her presentation style.

What are the current plating trends?

Today’s trends are highly minimalist. We no longer use a lot of flowers for decorating. Rather, we use elements that refresh a dish. We also don’t use much sauce, not like before when we would paint a plate with lines and drops of sauce. Now everything is simple and clean. Overly decorated dishes or plates in primary colors are antiquated.

What do you recommend in terms of color?

The color of the food should always be brilliant and lively. The more colors, the more nutritious the food and the more vitamins and minerals it contains. Therefore, it is important to make sure that the foods are not monochromatic, since we would be leaving out a lot of nutrients that are important for our health.

Does the type of protein or a vegetarian dish influence plating?

Protein was the center of many dishes in the past. Now, we see international tendencies to center an expertly prepared vegetable as the star of a dish. It is important to make sure a dish is complete in terms of texture, flavor and nutritional elements.

Do you have any basic plating tips for cooks at home to put into practice?

You can achieve a great presentation with the tools you have at home. Here is some advice that I can share:

• Use plates that are smooth and lightly colored or white, with little shine or varnish so the food can be the star.

• A plate should always be practical to allow you to clean it better.

• To refresh a dish, use the leaves of the herbs you used in cooking the food. For example, if you make pasta with tomato and basil, you can decorate the food with basil leaves.

For Chef Benito Molina, every dish is a blank canvas waiting for the elements that will transform it into a work of culinary and visual art. Besides his experience in the culinary arts, his extensive experience in the fine arts strongly influences his plating techniques. Below, you will learn a little more about his strategy for presenting impressive dishes.

What do you think is the biggest influence in the way you present your meals now?

The master painter Rufino Tamayo.

How should different elements be arranged on a plate?

There has to be a balance between elements. The main ingredient should be the main feature. I personally prefer to leave space between each element – garnish, sauce and protein. I have colleagues who love to stack and make towers of food, but I think that is a terrible technique.

What do you recommend in terms of balancing colors?

Besides being a chef, I am also a watercolorist. I’ve been painting for thirty years – almost as long as I’ve been a chef. To me, a dish is a painting where there must be a perfect balance between elements, and like with watercolors, clarity is key. There are several options for creating color contrasts, for example with beets.

Are there different types of plating according to the food?

It’s more a matter of logic. For example, tiradito needs a plate that will stay cold, as opposed to a hot board for a rib-eye steak.

How do you choose the perfect plate for plating?

I think the sky is the limit. These days, there are some wonderful ceramicists in Mexico.

What are the plating trends that you are seeing these days?

I think there is very little real creativity and many imitators. The most important thing of all is taste, not aesthetic, which many people forget when they spend five minutes plating elements with tweezers, unconcerned if the food arrives at the table cold. Such is the ego of many chefs.

What antiquated plating techniques to you see still being used?

It makes me laugh when rice is served in a jello cup shape and when I see tomato roses. It’s important to emphasize that true classics are timeless.

Do you have to have special tools in order to plate well or can it be done with the basic tools that you have at home?

The Royal Prestige® accessories are the perfect tools for great plating.

Benito

Chef

THE ONION: a story of few tears

BY BERENICE GUTIÉRREZ

As a member of the Amaryllis family, onions are related to garlic, leeks, shallots and green onions. Just three countries (China, India and the United States) produce more than 50% of the onions consumed worldwide.

Onion farming is an ancient practice and traces back more than five thousand years, although the exact date is unknown. Some historians place its origin in countries like Iran, Pakistan and Mongolia.

Footprints in Edén

One Middle Eastern legend attributes a mystical origin to onions. The story states that after tempting Adam and Eve, Satan left Eden and onions sprouted from the footprints of his right foot while garlic grew from the footprints of his left foot. According to this story, it would seem that onions have a sinful origin, but it demonstrates part of the mystery that surrounds its unparalleled flavor and versatility. What is true is that it’s one of the most widely-consumed vegetables, not only in the Middle East, but in the entire world.

Onion also appears in important moments in ancient history. The historian Herodotus documented that the Egyptians spent the current equivalent of 30 thousand US dollars on onions, garlic and radishes to feed the builders of the famous pyramids.

For ancient Egyptians, onion was a sacred plant and they even believed that it had a soul. This is why they used it as an offering during funerals. The dead were buried with onions

on the chest, the pelvis, and close to the ears and the soles of the feet, according to paintings found in tombs.

The arrival of onions in Greece is attributed to the army of Alexander the Great. The famous conqueror adopted Egyptian beliefs about the powers of this vegetable and included it in his troop’s diet to give them strength and courage.

Onions arrived on the American continent with the discovery of the “New World” at the end of the 15th century. In the following centuries, it was quickly adopted in regional kitchens and has become an indispensable ingredient for various traditional dishes.

According to Science

Onion is a food with high nutritional value because it is low in calories and rich in vitamins, fiber and minerals. Onion is an especially good source of vitamin C, which aids the immune system, produces collagen and helps absorb iron.

In addition, onion is a powerful antioxidant that protects cells from free radicals and oxidation, a process associated with illnesses like cancer, diabetes and heart disease. It is also a good source of potassium, a mineral that aids kidney function, among other benefits.

Nutritional Information

Onions are:

86% water

11% carbohydrate

1.4% protein

They also contain:

Vitamin A

Vitamin C

Vitamin B1 (thiamine)

Vitamin B2 (riboflavin)

Vitamin B3 (niacin)

Vitamin B9 (folic acid)

0.8% fiber

Stays Crunchy Longer

One whole raw onion can last two to three months when stored in a dry place with a temperature of 45o to 55o F. It lasts just as long in the refrigerator, but the texture can become soft because of its exposure to humidity.

Sources:

“9 Impressive Health Benefits of Onions”, Healthline.

“Encyclopedia of Cultivated Plants, from Acacia to Zinnia”, Christopher Cumo.

“Here's How Long Onions Last if You Store Them Properly”, allrecipes.com.

Death comes to visit in the fall

BY BERENICE GUTIÉRREZ

In the northern hemisphere, the fall equinox happens in September and marks the beginning of a renewal cycle. The temperature drops, green colors slowly disappear and tree leaves wither and fall, dancing in the wind. It is a time of decay and reflection.

It is no coincidence that various traditions related to death take place during the fall. If winter is the death of a cycle, autumn is when life must confront its end. It is the link between those of us who are still on this plane and that which is beyond our knowledge.

Death is universal and inevitable. As something that all living things share, it is a constant reality and part of our cultures. Paradoxically, it is also something profoundly personal. The grief of losing a loved one and the coming of our own death are intimate and unique experiences for each person. Essentially, death is part of the journey that we call life.

Throughout the centuries and among different cultures, humanity has created rituals to cope with the ominous and permanent presence of death. In Latin America, these rituals are the result of the merging of the Catholic religion with ancestral indigenous traditions.

Sources:

Traditions Surrounding Death

Mexico

The tradition of Day of the Dead in Mexico originates in preHispanic culture. The Mexica people remembered their dead at the end of the farming cycle in autumn. These customs syncretized with the influence of religion, resulting in the November 2 celebration that we know today.

One of the most iconic elements of this tradition is the altar to the dead – an offering dedicated to one or more of the deceased. It is set up during the days prior to November 2nd and it has a seven-level structure. A photo of the deceased love one to whom the offering is dedicated is placed on the top level. Other elements such as candles, incense, water, salt, marigolds, sugar skulls, colored stenciled paper (papel picado) and the loved one’s favorite foods are distributed on the other levels.

During this time, pan de muerto (bread of the dead) is a common treat, and there are different types and various decorations throughout Mexico. Also, in addition to the sugar skulls (calaveras) mentioned previously, there is a custom of dedicating literary “calaveritas,” or humorous compositions in verse, to a living person that typically describe how death will come to that person.

«Día de Muertos, la fiesta más emotiva de México», Gobierno de México «Día de los Difuntos, un importante significado religioso y espiritual que une a las familias ecuatorianas», Ministerio de Turismo de Ecuador «Día de los Santos Difuntos en Colombia: origen, significado y por qué se celebra el 2 de noviembre», Diario AS.

Ecuador

Known as “the country with four worlds,” the Día de los Difuntos (Day of the Deceased) is one more example of Ecuador’s rich culture and diversity. Colada morada, a spiced drink made from purple corn along with up to 25 other ingredients, is a traditional drink. It is accompanied by “guagas,” or dolls made of bread, a colorful treat that sometimes has a sweet filling.

One predominant custom in Ecuador is a ritual that extends to several Latin American countries: visiting the graves of the deceased, bringing them their favorite foods and holding vigil with songs and prayers. Families place wreaths, bouquets and candles on the graves of their loved ones.

“Oh death, I love you, but life, I adore you… when I go in my box, asleep forevermore, make the springtime sun shine in my eyes one last time.”

Melancholy, Alfonsina Storni (fragment)

Peru

November 2nd is the day when Peruvian cemeteries have the most visitors – when families light candles, sprinkle holy water, decorate graves with wreaths and pray for the dead. Some people also take “aguardiente,” a traditional liquor, “chicha,” a fermented drink, and food to share during their visit.

Like the Day of the Dead altars, there is a custom in regions such as Cajamarca of assembling offerings for the deceased in one room of a home, with candy, fruit, food and liquor. It is believed that at midnight on November 2nd, the deceased are given permission to come back to the land of the living to enjoy their favorite foods. Families scatter ashes on the ground and the next morning they check to see if their loved one came to enjoy the banquet.

It is customary to place colored “bollos,” or buns (like the Ecuadorian “guaguas”), shaped in the form of children and made with flour and “chancaca,” or piloncillo. Some Cajamarcans still practice the tradition of baptizing the bollos, as if they were real children.

Colombia

In Colombia, religious elements predominate in the rituals dedicated to the dead. November 1st is Día de Todos los Santos (All Saints Day), when believers give homage to the people who have died and who have ascended into heaven as saints.

It is a national holiday in Colombia and, similar to other countries, families go to the cemeteries to clean and decorate the graves of their loved ones with flowers, candles and other offerings.

Argentina

In northwest Argentina, October 28th is when preparations begin for the Día de los Difuntos on November 1st. Families make food and drinks to offer to their deceased loved ones. There is also a belief that the souls of the dead look after the living, a belief that strengthens the connections in the community.

For example, in the Jujuy province, altars, or “mesas del alma,” are set up, where a large variety of Andean foods are placed. The offerings include bread in the shape of human figures decorated with dyes made from the airampo plant. Other dishes prepared for the deceased include “locro” (squash stew), “pochoclo” (popcorn), chicha and grilled foods.

Dominican Republic

As it is tradition throughout the continent, Dominicans also visit cemeteries on the Día de los Fieles Difuntos (Day of the Faithful Deceased), to decorate the tombs of their loved ones with flowers and candles.

Brazil

In Brazil, it is also customary to visit cemeteries on their Día de Finados (Day of the Dead) and decorate the tombs of their loved ones with flowers. Unlike other countries, it is not as common to prepare foods or set up altars.

An important event in Brazil during this time is the Romaria de Finados (Pilgrimage of the Dead) in the Juazeiro do Norte municipality. In 2022, there were more than 400 thousand people at this religious event. The main attraction is visiting the tomb of Father Cícero, where devotees ask him to perform miracles.

Sources: «Todos los santos: tradición, culto y fe», Plataforma digital única del Estado Peruano «El día de los muertos y el cuidado del espíritu en el noroeste argentino», Universidad Católica de Temuco «Día de los Muertos: ritos que convierten los cementerios en altares», Acento «Romaria de finados reúne cerca de 400 mil fiéis que tentam tocar túmulo de padre Cícero em busca de milagres», O Globo

The power to take your kitchen to the next level.

Learn about a powerful family of products

The Power Blender Max has the power you need to blend even the toughest ingredients such as coffee beans, or even seeds and grains to make your own flour.

Max Cup

Blend a smoothie and take it with you, all with one cup.

Tritan Jar

• 56 ounces (1.6 liters).

• Made in one piece.

• BPA free.

To learn about this product in the comfort of your home, contact your Authorized Distributor or click here.

Treat yourself with the best

flavors from this season

POR BERENICE GUTIÉRREZ

In the northern hemisphere, September is the month of the autumn equinox. These are the days when temperatures start to drop, making us crave warm and comforting foods with some special touches.

In countries like Argentina, Peru, Ecuador and Brazil, September marks the transition from winter to spring. The thermometer starts to rise and meals tend to have refreshing and vibrant ingredients. Whatever season you’re in, we invite you to choose the foods that are in season to enjoy more robust, fresh and exquisite flavors.

Fall Flavors

Pumpkin Spice

A mixture of ground cinnamon, cloves, ginger, nutmeg and allspice used in tarts, lattes and many other delights.

Spring Flavors

Banana

Springtime brings out the best of this fruit, perfect for starting out the day with something sweet and healthy.

Pineapple

Pumpkin Pear

The signature flavor of the season. You can enjoy it in soups, purees, drinks and delicious desserts.

When you think about this tropical fruit, maybe you think of delicious, refreshing cocktails. Did you know that pineapple ripens more quickly when you place it on its head? Try it!

Pears are at their best during the fall. You can use them in place of apples to give a special touch to your desserts.

Chocolate

A favorite at any time of the year, the irresistible aroma of chocolate is at the heart of the fall season. Its versatile flavor is perfect for desserts, drinks and traditional dishes, like mole, for the Day of the Dead in Mexico.

Asparagus

This is the best season to use fresh asparagus to add a little green to your dishes. Chose ones that are thick with a firm stem.

Zucchini

Stuffed, with cheese or in stews or tarts. This is another star vegetable in the Spring and it has many nutritional benefits.

SOURCES: 10 Classic Fall Flavors That Are Better Than Pumpkin Spice», allrecipes.com «Consumir frutas en su temporada tiene ventajas», El Comercio «Comidas saludables, fáciles y rápidas para esta primavera», Clarín

Safety Under Pressure

With their four safety mechanisms, the Royal Prestige ® Pressure Cookers allow you to cook more quickly, with the peace of mind that your family deserves and the unparalleled benefits that you need in your kitchen.

PRECISION COOK

Join the Precisionism Trend

With its advanced induction technology, the Royal Prestige ® Precision Cook makes it easy to make meals with the precision that you need.

Multifunctional Technology: Program the right temperature. 1 2 3 4 Choose the exact time for each recipe. Weigh ingredients with the integrated scale.

Truly intelligent cooking.

To learn about this product in the comfort of your home, contact your Authorized Distributor or click here.

The slow cook function allows you to automate the Precision Cook to do its job for hours, worry free.