Mexican Crescent Churros
Logic will get you from A to B. Imagination will take you everywhere.
– Albert Einsten
Every year around January 2 our family gets tired of “Christmas food.” This may include, but is not limited to: turkey, ham, chocolates, almond rings, meat and cheese platters, baked brie, meatballs and anything deep-fried (specifically croquettes and oliebollen of the Dutch tradition). Admittedly, we aren’t quite ready to plunge into healthy eating, but we are done with the artery-clogging appetizers and traditional Christmas dinner fare.
Around the same time, I start hearing murmurings from multiple people around me who are planning for or already posting pictures of their annual trip to Mexico or Florida. Jealousy is not something I experience often, but when I compare my scarf and toque-bundled trek outside to defrost the frozen shut car doors to their tanned, smiling faces holding up umbrella-festooned icy drinks, I feel a little envious of these snowbirds.
Add to this scene a pre-planned dinner party (arranged when I was still excited about charcuterie boards and puff pastry-covered anythings, but scheduled for a time when even pizza and take-out have lost their appeal). What to put on the menu? Please, no more mini sausages wrapped in bacon. And then it hit me – voila! A Mexican fiesta! So we couldn’t plan a trip to white sand beaches, we could pretend! Thus a theme and a menu were born. Complete with a watermelon cactus carved by yours truly. We enjoyed gourmet chicken and beef tacos with lime chipotle seasoning, homemade guacamole and chips, mango salsa, and even strawberry margaritas! It wasn’t Mexico, but it was fun to have a taste of it and imagine.
1 Corinthians 13:12 says “for now we see in a mirror dimly, but then face to face. Now I know in part; then I shall know fully, even as I have been fully known.” The last few weeks of Christmas have been filled with a lot of good news of great joy. We have tried in many different ways to imagine the full truth of that good news. But until Jesus comes again, we will enjoy glimpses of that heavenly glory in small tastes of here on earth. In a hug, a beautiful piece of music, the smile of a child, the smell of a lily, and definitely in the taste of dark chocolate, to name a few.
For an easy Mexican-inspired dessert, I made these baked-not-fried Churros to finish off our meal. They were simple and delicious!
Mexican Crescent Churros
- 2 tbsp sugar
- 1 tsp cinnamon
- 1 can refrigerated crescent dinner rolls
- 2 tbsp butter, melted
1. Heat oven to 375°F. In small bowl, mix sugar and cinnamon; set aside.
2. Unroll dough; separate into four rectangles, pressing perforations to seal.
3. Brush tops of 2 rectangles with melted butter; sprinkle with about half of the sugar mixture. Top each with remaining rectangle; press edges lightly. Brush tops with melted butter.
4. With sharp knife or pizza cutter, cut each rectangle stack lengthwise into 6 strips. Twist each strip 3 times; place on ungreased cookie sheet.
5. Bake 9 to 11 minutes or until golden brown and crisp. Brush tops with any remaining melted butter; sprinkle with remaining sugar mixture.
Serve warm, with an optional chocolate dipping sauce made of melted chocolate, coconut oil and cinnamon.