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Showing posts with label Caribbean Dessert. Show all posts
Showing posts with label Caribbean Dessert. Show all posts
Tuesday, 27 May 2014
Wednesday, 21 May 2014
Boscobel Beach Ginger Cake
This is a super tasty, yummy Jamaican cake. Try it..!!!!...
Ingredients:
1 cup butter
1 1/4 cups packed brown sugar
4 eggs
1/4 cup grated fresh ginger root
1 teaspoon vanilla extract
1 cup milk
2 1/2 cups all-purpose flour
4 teaspoons baking powder
4 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
2 tablespoons confectioners' sugar for dusting
Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch Bundt pan. Sift together the flour, baking powder, ground ginger, cinnamon and salt. Set aside.
In a large bowl, cream together the butter and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the grated ginger root and vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pan.
Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a serving plate. Dust lightly with confectioners' sugar before serving.
Ingredients:
1 cup butter
1 1/4 cups packed brown sugar
4 eggs
1/4 cup grated fresh ginger root
1 teaspoon vanilla extract
1 cup milk
2 1/2 cups all-purpose flour
4 teaspoons baking powder
4 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
2 tablespoons confectioners' sugar for dusting
Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch Bundt pan. Sift together the flour, baking powder, ground ginger, cinnamon and salt. Set aside.
In a large bowl, cream together the butter and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the grated ginger root and vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pan.
Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a serving plate. Dust lightly with confectioners' sugar before serving.
Pasteles De Guayaba (Guava and Cream Cheese Pastries)
These pastries are wonderful with a café con leche!! They are a special treat that are allowed to have on occasion for breakfast.
Ingredients:
1 lb cream cheese
1 lb butter (softened)
1 lb flour
1 1/2 lbs guava paste
sugar, for sprinkling
Directions:
Blend the cream cheese, butter and flour until well mixed; Wrap in plastic wrap and refrigerate for at least 30 minutes.
Preheat oven to 375 degrees F.
Roll out the dough into a 1/4-inch thick square; Cut the rolled dough into 16 to 20 squares.
A little off center of each square, place 1 tablespoon guava paste.
Fold the dough over the guava paste, forming a triangle; Press the edges shut.
Place the pasteles onto a cookie sheet and sprinkle them with a thin layer of sugar.
Bake until the pasteles are evenly browned, about 25 minutes.
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Ingredients:
1 lb cream cheese
1 lb butter (softened)
1 lb flour
1 1/2 lbs guava paste
sugar, for sprinkling
Directions:
Blend the cream cheese, butter and flour until well mixed; Wrap in plastic wrap and refrigerate for at least 30 minutes.
Preheat oven to 375 degrees F.
Roll out the dough into a 1/4-inch thick square; Cut the rolled dough into 16 to 20 squares.
A little off center of each square, place 1 tablespoon guava paste.
Fold the dough over the guava paste, forming a triangle; Press the edges shut.
Place the pasteles onto a cookie sheet and sprinkle them with a thin layer of sugar.
Bake until the pasteles are evenly browned, about 25 minutes.
Pineapple Mango Daiquiri
Sweet tropical drink!
Ingredients:
2 (1.5 fluid ounce) jiggers mango nectar
1 (1.5 fluid ounce) jigger pineapple juice
1 (1.5 fluid ounce) jigger rum
1 (1.5 fluid ounce) jigger triple sec
1/2 lime, juiced
2 cups ice cubes, or as desired
Directions:
Pour mango nectar, pineapple juice, rum, triple sec, and lime juice into a blender and pulse once or twice to combine. Add ice cubes and blend until drink is slushy and no ice chunks remain, 1 to 2 minutes. Serve in a glass with additional ice if desired.
Ingredients:
2 (1.5 fluid ounce) jiggers mango nectar
1 (1.5 fluid ounce) jigger pineapple juice
1 (1.5 fluid ounce) jigger rum
1 (1.5 fluid ounce) jigger triple sec
1/2 lime, juiced
2 cups ice cubes, or as desired
Directions:
Pour mango nectar, pineapple juice, rum, triple sec, and lime juice into a blender and pulse once or twice to combine. Add ice cubes and blend until drink is slushy and no ice chunks remain, 1 to 2 minutes. Serve in a glass with additional ice if desired.
Pasteles De Coco (Coconut Pastries)
For optimum quality, enjoy these pastries shortly after cooling, or on the same day they're baked.
Ingredients:
1 (17.25 ounce) package frozen puff pastry (2 sheets), thawed
1 (15.5 ounce) can canned grated coconut in syrup
Directions:
Preheat oven to 425 degrees F (220 degrees C). Cover a baking sheet with parchment paper.
Roll out each sheet of pastry dough slightly, just to thin it. Cut each sheet into 12 squares, and place half the squares on the prepared baking sheet, leaving at least half an inch between each square.
Place a spoonful of coconut in the center of each pastry square, then top with a second pastry square. Pinch the dough on two sides to seal in the coconut filling.
Bake pastries in preheated oven until golden brown, 10 to 20 minutes. Cool on a rack.
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Ingredients:
1 (17.25 ounce) package frozen puff pastry (2 sheets), thawed
1 (15.5 ounce) can canned grated coconut in syrup
Directions:
Preheat oven to 425 degrees F (220 degrees C). Cover a baking sheet with parchment paper.
Roll out each sheet of pastry dough slightly, just to thin it. Cut each sheet into 12 squares, and place half the squares on the prepared baking sheet, leaving at least half an inch between each square.
Place a spoonful of coconut in the center of each pastry square, then top with a second pastry square. Pinch the dough on two sides to seal in the coconut filling.
Bake pastries in preheated oven until golden brown, 10 to 20 minutes. Cool on a rack.
Cuban Mango Mousse
Fluffy, rich, and delicious, this mousse is a perfectly sweet, authentic Cuban dessert!
Ingredients:
2 medium mangoes, peeled and cubed
2 1/2 tablespoons honey
2 tablespoons fresh lime juice
1 1/4 cups heavy cream
2 egg whites
Directions:
Puree the mangoes, honey, and lime juice in a blender or food processor until smooth. Whip the heavy cream to soft peaks, and fold into the mango puree. Beat egg whites in a clean dry bowl until stiff, then stir half into the mango mixture. When well blended, gently fold the remaining egg white into the mousse until no streaks remain.
Ingredients:
2 medium mangoes, peeled and cubed
2 1/2 tablespoons honey
2 tablespoons fresh lime juice
1 1/4 cups heavy cream
2 egg whites
Directions:
Puree the mangoes, honey, and lime juice in a blender or food processor until smooth. Whip the heavy cream to soft peaks, and fold into the mango puree. Beat egg whites in a clean dry bowl until stiff, then stir half into the mango mixture. When well blended, gently fold the remaining egg white into the mousse until no streaks remain.
Arroz con Leche
This Arroz con Leche is the Cuban version of rice pudding. It's richer and sweeter than regular rice pudding. Before serving, sprinkle with cinnamon or garnish with a cinnamon stick, for flair.
Ingredients:
2 1/4 cups water
1 1/2 cups short grain rice
1 (1/4 inch x 3 inch) strip lime peel
1/2 cup water
1 cinnamon stick
2 tablespoons anise seed, crushed
1 (12 ounce) can evaporated milk
1 (14 ounce) can condensed milk
1 tablespoon vanilla extract
1/4 teaspoon salt
3/4 cup raisins (optional)
Directions:
Combine 2 1/4 cups of water, rice, and lime peel in a saucepan. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer for 20 minutes until the rice is tender.
While the rice is cooking, combine 1/2 cup of water, the cinnamon stick, and anise in another saucepan over medium-high heat. Bring mixture to a low boil for 3 minutes, then remove saucepan from stove. Strain flavored water into a bowl and set aside, discarding cinnamon stick and anise pieces.
After rice has simmered for 20 minutes, carefully remove the lime peel with a slotted spoon, and over low heat, gradually stir evaporated milk and condensed milk into the rice. Mix in the cinnamon and anise-flavored water, vanilla, and salt. Add raisins, if desired. Continue to stir until the mixture thickens, about 7 to 10 minutes.
If the pudding is too watery after 10 minutes, turn up heat to medium-low and stir continuously. When pudding reaches desired consistency, remove from heat and pour into individual dishes, or a large bowl. Store in the refrigerator until ready to serve.
Ingredients:
2 1/4 cups water
1 1/2 cups short grain rice
1 (1/4 inch x 3 inch) strip lime peel
1/2 cup water
1 cinnamon stick
2 tablespoons anise seed, crushed
1 (12 ounce) can evaporated milk
1 (14 ounce) can condensed milk
1 tablespoon vanilla extract
1/4 teaspoon salt
3/4 cup raisins (optional)
Directions:
Combine 2 1/4 cups of water, rice, and lime peel in a saucepan. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer for 20 minutes until the rice is tender.
While the rice is cooking, combine 1/2 cup of water, the cinnamon stick, and anise in another saucepan over medium-high heat. Bring mixture to a low boil for 3 minutes, then remove saucepan from stove. Strain flavored water into a bowl and set aside, discarding cinnamon stick and anise pieces.
After rice has simmered for 20 minutes, carefully remove the lime peel with a slotted spoon, and over low heat, gradually stir evaporated milk and condensed milk into the rice. Mix in the cinnamon and anise-flavored water, vanilla, and salt. Add raisins, if desired. Continue to stir until the mixture thickens, about 7 to 10 minutes.
If the pudding is too watery after 10 minutes, turn up heat to medium-low and stir continuously. When pudding reaches desired consistency, remove from heat and pour into individual dishes, or a large bowl. Store in the refrigerator until ready to serve.
Gluten Free Sweet Corn Bread Muffins
These won't last very long. This recipe is a family favorite adapted from spanish cookbook by Carmen Aboy Valdelluli. Golden brown and delicious.
Ingredients:
1/2 cup cornmeal
1/2 cup sugar
6 tablespoons rice flour
1 1/2 tablespoons tapioca flour
1 tablespoon cornstarch
1/4 teaspoon xanthan gum
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup soymilk
4 tablespoons butter, melted
1/2 teaspoon vanilla
1 large egg
Directions:
Preheat oven to 375°F; grease either muffin pan or small loaf pan, and dust with rice flour.
Combine dry ingredients.
Slowly mix in milk, melted butter, vanilla, and already beaten egg.
Fill pans 3/4 full and bake muffins if small 20 to 25 min or mini loaf for about 28 to 33 minutes.
Ingredients:
1/2 cup cornmeal
1/2 cup sugar
6 tablespoons rice flour
1 1/2 tablespoons tapioca flour
1 tablespoon cornstarch
1/4 teaspoon xanthan gum
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup soymilk
4 tablespoons butter, melted
1/2 teaspoon vanilla
1 large egg
Directions:
Preheat oven to 375°F; grease either muffin pan or small loaf pan, and dust with rice flour.
Combine dry ingredients.
Slowly mix in milk, melted butter, vanilla, and already beaten egg.
Fill pans 3/4 full and bake muffins if small 20 to 25 min or mini loaf for about 28 to 33 minutes.
Mango Pudding (Flan de Mango)
Pure Puerto Rican recipe that is called 'flan de mango.' The mango may be substituted with pumpkin or yam puree.
Ingredients:
1 cup white sugar
1 tablespoon lemon juice
2 cups pureed mango
1 (14 ounce) can sweetened condensed milk
2 tablespoons cornstarch
1 tablespoon rum (optional)
1 cup evaporated milk
6 eggs, beaten
1 pinch salt
Directions:
Preheat oven to 350 degrees F (175 degrees C). Fill a large, shallow baking pan with about 1 1/2 inches water.
In an 8x13 inch aluminum baking pan over medium heat, mix the sugar and lemon juice. Cook and stir until caramelized. Remove from heat, and blend in mango, sweetened condensed milk, cornstarch, rum, evaporated milk, eggs, and salt.
Set pan with the mango mixture into the pan with water. Place in the preheated oven, and bake 45 minutes, or until firm. Cool before turning out onto a platter.
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Ingredients:
1 cup white sugar
1 tablespoon lemon juice
2 cups pureed mango
1 (14 ounce) can sweetened condensed milk
2 tablespoons cornstarch
1 tablespoon rum (optional)
1 cup evaporated milk
6 eggs, beaten
1 pinch salt
Directions:
Preheat oven to 350 degrees F (175 degrees C). Fill a large, shallow baking pan with about 1 1/2 inches water.
In an 8x13 inch aluminum baking pan over medium heat, mix the sugar and lemon juice. Cook and stir until caramelized. Remove from heat, and blend in mango, sweetened condensed milk, cornstarch, rum, evaporated milk, eggs, and salt.
Set pan with the mango mixture into the pan with water. Place in the preheated oven, and bake 45 minutes, or until firm. Cool before turning out onto a platter.
Puerto Rican Breakfast Custard
This is a unique Spanish breakfast custard. It takes patience to whisk the custard for 25 minutes, but the results are very delicious and warming on a cold winter morning.
Ingredients:
2 tablespoons cornstarch
1/8 teaspoon salt
3 tablespoons white sugar
1/8 teaspoon ground cinnamon
2 cups whole milk
Directions:
Whisk together the cornstarch, salt, sugar, and cinnamon in a large saucepan. Stir in the milk to evenly blend ingredients, and set over medium-high heat. Continue whisking and cooking until custard reaches a thick consistency, 25 to 30 minutes. It is important to stir the entire time, or the custard can easily burn or clump. The custard will continue to thicken as it cools. Spoon into bowls to serve.
Ingredients:
2 tablespoons cornstarch
1/8 teaspoon salt
3 tablespoons white sugar
1/8 teaspoon ground cinnamon
2 cups whole milk
Directions:
Whisk together the cornstarch, salt, sugar, and cinnamon in a large saucepan. Stir in the milk to evenly blend ingredients, and set over medium-high heat. Continue whisking and cooking until custard reaches a thick consistency, 25 to 30 minutes. It is important to stir the entire time, or the custard can easily burn or clump. The custard will continue to thicken as it cools. Spoon into bowls to serve.
Pina Colada Sorbet
Pina Colada! It's creamy, cool, pineapple-coconutty and a wonderful summer dessert. Enjoy!
Ingredients:
1 1/2 cups white sugar
1 1/2 cups water
1 (20 ounce) can canned crushed pineapple, drained
1 (13.5 ounce) can coconut milk
1/4 cup lime juice
Directions:
Make a syrup by bringing the sugar and water to a boil in a small saucepan over high heat, stir and boil until the liquid becomes clear, about 1 minute. Set aside to cool.
Blend the drained pineapple in a blender or food processor until very smooth and frothy. In a large bowl, whisk together the syrup, pineapple puree, coconut milk, and lime juice. Refrigerate until chilled, about 3 hours.
Freeze in the freezer canister of an ice cream maker according to the manufacturer's directions.
Ingredients:
1 1/2 cups white sugar
1 1/2 cups water
1 (20 ounce) can canned crushed pineapple, drained
1 (13.5 ounce) can coconut milk
1/4 cup lime juice
Directions:
Make a syrup by bringing the sugar and water to a boil in a small saucepan over high heat, stir and boil until the liquid becomes clear, about 1 minute. Set aside to cool.
Blend the drained pineapple in a blender or food processor until very smooth and frothy. In a large bowl, whisk together the syrup, pineapple puree, coconut milk, and lime juice. Refrigerate until chilled, about 3 hours.
Freeze in the freezer canister of an ice cream maker according to the manufacturer's directions.
Budin (Puerto Rican Bread Pudding)
Budin is a traditional Puerto Rican bread pudding, this recipe was provide to me by a friend and I thought I share it with you all. Enjoy!
Ingredients:
1 cup water
2 (3 inch) cinnamon sticks
15 whole cloves
1 teaspoon anise seed
2 tablespoons water
1/2 cup white sugar
1 (1 pound) loaf day-old bread
4 cups evaporated milk
4 eggs
1 1/2 cups white sugar
1 teaspoon vanilla extract
3/4 teaspoon salt
1/4 cup butter, melted
Directions:
Bring 1 cup of water to a boil in a small saucepan over high heat. Add the cinnamon sticks, cloves, and anise seeds. Cover, and set aside to steep for 15 minutes.
Meanwhile, combine 2 tablespoons water with 1/2 cup sugar in a saucepan over medium-high heat. Stir occasionally to dissolve the sugar completely, but stop stirring once the mixture comes to a boil. Stay near the stove to monitor the color, swirling the pan gently to redistribute the caramel as the sugar begins to darken. Cook to about 310 degrees F (160 degrees C), or until the sugar turns light golden brown, then pour into a 9x5 inch loaf pan. Set aside to allow the caramel to harden.
Preheat an oven to 350 degrees F (175 degrees C).
Remove the crusts from the day-old bread, tear the bread into cubes, and place into a large mixing bowl. Strain the spice tea through a fine mesh sieve to remove the spices. Add to the bread along with the evaporated milk. Stir to evenly moisten, and set aside for 10 minutes. Whisk the eggs in a large mixing bowl along with 1 1/2 cups of sugar, the vanilla extract, salt, and melted butter. Stir in the moistened bread mixture until evenly mixed. Pour into the loaf pan over the caramel.
Line a roasting pan with a damp kitchen towel. Place the loaf pan on the towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the loaf pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 15 minutes. Cool in the pan for about an hour, then refrigerate until cold, 2 hours more. When ready, invert the budin onto a serving plate. The caramel will have turned to a syrup and will cover the budin like a sauce.
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Ingredients:
1 cup water
2 (3 inch) cinnamon sticks
15 whole cloves
1 teaspoon anise seed
2 tablespoons water
1/2 cup white sugar
1 (1 pound) loaf day-old bread
4 cups evaporated milk
4 eggs
1 1/2 cups white sugar
1 teaspoon vanilla extract
3/4 teaspoon salt
1/4 cup butter, melted
Directions:
Bring 1 cup of water to a boil in a small saucepan over high heat. Add the cinnamon sticks, cloves, and anise seeds. Cover, and set aside to steep for 15 minutes.
Meanwhile, combine 2 tablespoons water with 1/2 cup sugar in a saucepan over medium-high heat. Stir occasionally to dissolve the sugar completely, but stop stirring once the mixture comes to a boil. Stay near the stove to monitor the color, swirling the pan gently to redistribute the caramel as the sugar begins to darken. Cook to about 310 degrees F (160 degrees C), or until the sugar turns light golden brown, then pour into a 9x5 inch loaf pan. Set aside to allow the caramel to harden.
Preheat an oven to 350 degrees F (175 degrees C).
Remove the crusts from the day-old bread, tear the bread into cubes, and place into a large mixing bowl. Strain the spice tea through a fine mesh sieve to remove the spices. Add to the bread along with the evaporated milk. Stir to evenly moisten, and set aside for 10 minutes. Whisk the eggs in a large mixing bowl along with 1 1/2 cups of sugar, the vanilla extract, salt, and melted butter. Stir in the moistened bread mixture until evenly mixed. Pour into the loaf pan over the caramel.
Line a roasting pan with a damp kitchen towel. Place the loaf pan on the towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the loaf pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 15 minutes. Cool in the pan for about an hour, then refrigerate until cold, 2 hours more. When ready, invert the budin onto a serving plate. The caramel will have turned to a syrup and will cover the budin like a sauce.
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