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Cielito Rosado
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- 1 lb. shredded butter cake
- ½ cup chopped figs
- ½ cup chopped dates
- ¼ cup glazed cherries
- 2 tbsp. white rum
Put the cake in the food processor and mix until blended. In a medium container, place the crushed ponqué and the rest of the ingredients and mix until it is pasty.
Take the mixture by tablespoons and form small balls. Repeat the procedure until finished.
Decorate with confectioner's sugar.
NOTE: You can use polished fruits and you can also replace the butter cake with crushed oatmeal cookies.
- 1 cup coquito prepared
- 1 egg
- 4 egg yolks
- 3 tbsp. sugar
- 1 cup heavy cream
- pinch vanilla
- 4 tbsp. black sugar
Mix the egg yolks, egg and sugar. Then add the coquito, heavy cream and vanilla. Pour the mixture into the cream brulee molds.
Place in a mold with water (bain-marie) and bake for 30 minutes.
Let cool and pour a tablespoon of black sugar on each mold. Burn with a torch or place in the oven in "broil" until golden brown. Serve immediately.
NOTE: The ideal is to prepare the cream brulee ahead of time and refrigerate. Remove from the refrigerator when serving and then add the sugar and burn with the torch. You can also use a salamander that is used for burning or searing.
- 3 tbsp. Butter
- 6 tbsp. wheat flour
- 1 cup whole milk
- ¼ cup chopped bell pepper
- ¼ cup chopped fresh parsley
- 1 cup desalted and shredded cod
- ½ tsp. salt
- pinch nutmeg
TO BREAD
- 2 eggs lightly beaten
- ½ cup wheat flour
- 1 cup panko
TARTAR SAUCE
- 1 cup mayonnaise
- ¼ cup indian relish
- 1 tbsp. lemon juice
- ¼ cup chopped fresh parsley
- ¼ cup chopped chives
- ½ tbsp sugar
Prepare the sauce: Mix the sauce ingredients and leave in the refrigerator until serving time.
Prepare the croquettes. In a medium saucepan put the butter, melt and add the wheat flour and cook pasta to form a paste. Add the milk little by little until it forms a very pasty sauce. Add the parsley, cod, bell pepper, salt and a pinch of nutmeg. Let cool and take to the fridge for at least an hour. Shape the croquettes and then bread, passing the croquettes through wheat flour, then through the beaten eggs and then through the panko. Repeat the procedure with each croquette.
Fry until golden brown and serve with the sauce.
NOTE: You can substitute the panko with ground export soda crackers.
- ½ cup sour cream
- 8 oz. cream cheese
- 1 tsp. crushed garlic
- ½ cup guava paste
In the food processor, blend the sour cream and the rest of the ingredients until smooth.
Serve with crackers, toast or chopped vegetables.
NOTE: You can add a drizzle of truffle honey.
CRUST
- 1 cup crushed graham crackers
- 2 tbsp. melted butter
- 2 tbsp. black sugar
COVERED WITH CHEESE AND DULCE DE LECHE
- 2 lbs. cream cheese
- 1 cup dulce de leche
- 1 ½ cup confectioner's sugar
- 5 egg yolks
- 5 whole eggs
- 8 oz. thick cream
- 1 tbsp. lemon juice
- 1 tsp. vanilla extract
Heat oven to 300 degrees. Grease a 9" springform pan. Mix the crust ingredients and arrange in the bottom of the pan until compact and form an even base.
In the food processor, mix the cream cheese with the sugar, dulce de leche, egg yolks and whole eggs until creamy. Then add the rest of the ingredients and mix until combined. Pour the mixture over the "crust" and bake for 1 hour to 1 ¼ hour. Let cool and place in the refrigerator until serving time. Decorate to your liking.
NOTES: You can make the recipe without baking. Substitute plain gelatin for the eggs. You omit the eggs! Mix 3 sachets of unflavored gelatin with ¾ cup of water, heat for a few seconds in the microwave, dissolve and add to the cheesecake mixture and place in the refrigerator until it is thick enough to unmold and serve.
- 2 cans evaporated milk
- 1/3 cup granulated sugar
- ¼ cup cocoa powder
- ½ cup chocolate drops
- ½ cup espresso coffee
- 2 tbsp. vanilla extract
- 1 can coconut cream
- 2 cups white rum
- ½ cup coffee liqueur
In a saucepan, add a can of evaporated milk with the sugar and heat until it boils. Remove from the stove and add the cocoa and the chocolate drops. Mix with a wire whisk until the chocolate and cocoa melts. Let cool.
A large container pours the other can of evaporated milk, coffee, vanilla, coconut cream, rum and coffee liqueur and mix. Add the milk with the chocolate and cocoa and mix. Bottle and leave in the refrigerator until serving time.
NOTE: You can mix the ingredients in the electric blender.
- ¼ cup olive oil
- ½ cup stir-fried
- ¼ cup cilantro
- ½ cup tomato sauce
- 1 cup each yautía (pumpkin green plantain, potatoes,and chopped carrots)
- 1 cob of corn chopped
- 1 can 15 oz. boiled pigeon peas
- 12 oz. cod, desalted and shredded
- 1 cup coconut milk
- 4 cups water
- salt to taste
In a saucepan add the olive oil, heat, add the sauce, and cook for 1-2 minutes.
Add the root vegetables, pigeon peas, cod and the rest of the ingredients, season to taste, cover and cook at medium heat for 35 to 40 minutes.
- ¼ cup olive oil
- ¼ lb. minced ham
- ¼ cup sofrito
- 1 packet of seasoning with coriander and achiote (or use olive oil prepared with achiote)
- 1 can 15 oz. pigeon peas with their liquid
- 2 cups chicken broth
- 2 cups long grain rice
- salt to taste
In a medium saucepan add the olive oil, heat over medium heat, add the ham and cook until golden brown. Add the sofrito, seasoning with cilantro and achiote, if not you use the oil prepared with achiote, pigeon peas and cook at medium heat for 2 to 3 minutes.
Add the rest of the ingredients, season to taste, cover and cook at medium heat for 20 to 25 minutes.
NOTE: You can use fresh pigeon peas, remember to cook and then add it to the recipe. You can substitute part of the broth with coconut milk to add the coconut flavor. You can also add fried yellows. The coriander and achiote seasoning can be substituted for olive oil with achiote
Another ingredient that you can add to rice with pigeon peas are pork dumplings that must already be cooked and seasoned.
- 1 can coconut cream
- 3 tbsp. granulated sugar
- 1 tbsp. vanilla extract
- 2 cups white rum
- 3 cans evaporated milk
- ½ cup fresh milk
In the electric blender mix the coconut cream with the sugar, vanilla extract until creamy.
Pour into a large container, add the rest of the ingredients and mix until combined. Pour into bottles of your choice.
NOTE: You can leave out of the refrigerator. If you want and prefer the Coquito with egg yolks, you can use 5 egg yolks and mix with the coconut cream. If you use egg yolks then they should go in the refrigerator until serving time.
- 4 lbs. pork (shoulder)
- 4 cups water
- 1 cup fresh milk
- 4 cloves garlic
- 1 medium onion chopped
- 1 orange cut into two pieces
- 4 bay leaves
- 2 tsp. oregano
- ½ tsp. cumin powder
- salt and pepper to taste
In a large saucepan add the pork with the water, fresh milk and the rest of the ingredients. Cover and cook at medium heat for 1 ½ hours. Let cool and separate the pork from the liquid, keeping the liquid in another saucepan. Remove the onion, garlic, bay leaves and orange.
Reduce the liquid from the dumplings and cook for 12 minutes.
Preheat oven to 350 degrees. Crumble the pork dumplings and place on a baking tray. Pour the liquid from the dumplings over the shredded meat. Bring to the oven and bake uncovered for 12-15 minutes until golden brown. Serve immediately.
Accompany and serve with flour or corn templates and your favorite companions such as guacamole, pico de gallo, lemon, cilantro and cheeses.
NOTE: The ingredients that fresh milk has make the meat tender when cooked by cooking it in a common saucepan like the ones we regularly have in our kitchens. There is no need to have a “Dutch Oven” or “Slow Cooker”, but if you want to use these kitchen equipment you can use them remembering that it will take less time to cook.
