Caribbean Rice Pudding-Arroz con Leche

INGREDIENTS

1 cup rice (short grain)

2 1/2 cups water

a pinch of salt

1 cinnamon stick

3 strips of lemon peel (or zest)

1 can sweetened condensed milk

1 can evaporated milk

1 tsp vanilla

2 tsp sugar

grated cinnamon and or cinnamon stick for garnish

1) Wash the rice – this gets rid of much of the starch. To wash, place the rice
in a large saucepan, cover with water and swirl around. The water will get
cloudy. Pour out the cloudy water, use a strainer to keep the rice in the pot.
Repeat 3 or 4 times until the water is clear.

2) In the same
saucepan, over high heat, mix the following ingredients: rinsed rice, 2 1/2
cups water, cinnamon stick, lemon peel and a pinch of salt. Bring to boil.

3) Reduce heat, cover and simmer until water is mostly absorbed and rice is
tender. About 15 to 20 minutes.

4) Remove cinnamon and lemon.

5) While the rice is cooking whisk together the condensed milk, evaporated milk
and the vanilla.

6) Stir the milk mixture into the cooked rice.

7) Cook uncovered
over medium low heat, stirring occasionally until liquid is mostly absorbed and
you begin to see the texture of the rice as the liquid becomes absorbed. The
mixture will take on a slightly caramel color – THIS IS A GOOD THING FOR
FLAVOR!!! Stir in sugar. Remove from heat and spoon into individual serving
dishes. Sprinkle with cinnamon and chill for about an hour before serving.

Apple fritters- Buñuelos de Manzana

Serves: 8

The apples in these treats are slightly roasted, which gives them a wonderful flavor that contrasts nicely with the crispy texture of the batter. Use only a tart apple such as a Granny Smith or Crispin when making Fritters.

Ingredients:

2 Pounds Granny Smith Apples

1/4 Cup Unsalted Butter

2 Tablespoons Granulated Sugar

1 teaspoon freshly ground cinnamon

3 Tablespoons Brandy

Batter-

3 Eggs, at room temperature

3/4 cup Apple Cider or light beer

1/2 teaspoon salt

3 Tablespoons vegetable oil

1/2 Cups all-purpose flour

1 1/2 Tablespoons granulated sugar

Vegetable oil, for frying

Confectioners’ sugar, for dusting

Steps:

1. To prepare the apples, preheat the oven to 350°F. Lightly butter a baking sheet.
2. Peel and core the apples. Mix the sugar with the cinnamon and sprinkle on top of the apples. Drizzle the brandy all around and bake until the apples are tender but not mushy, about 25 minutes. You should be able to poke a knife through easily. Place on a wire rack and let cool completely, 30 to 40 minutes. Meanwhile prepare the batter.
3. To make the batter, separate the eggs, making sure you don’t get any of the yolks and the whites. Mix the yolks with the cider, salt, and vegetable oil. Gradually whisk in the flour by hand. In a separate bowl, whip the egg whites, and once they start to froth and thicken, add the sugar. Continue beating until glossy, stiff peaks are formed, 5 to 10 minutes total. Carefully fold into the egg yolk mixture. Set aside until the apples are cool. This mixture shouldn’t be prepared more than an hour before using.
4. Preheat your deep fryer, or pour the oil into a deep sided pan to a depth of about 2 inches and heat to 375°F. If you don’t have a thermometer, you can test the temperature by pouring a little batter into the oil; it should immediately bubble and puff. Dip the apples into the batter and lift to remove the excess. Slide into the hot oil, frying small batches until golden brown on both sides, about two minutes, then drain on paper bags or paper towels. Test the oil between batches, because the temperature may drop. Let cool for five minutes, sift confectioners’ sugar on top, and enjoy.

Coconut Cream Pie

 

Pie Crust:

2 Cups Graham Cracker Crumbs

1/2 Cup Unsalted Butter, Melted

1/3 Cup Light Brown Sugar

Filling:

2 Eggs
2 teaspoons of All Purpose Flour
1/4 teaspoon of Salt
1 Cup Shredded Coconut Flakes
3 Tablespoons of Vanilla Extract
1 Cup of Granulated Sugar
3 Tablespoons Unsalted Butter
5 tablespoons of Cornstarch
3 Cups Whole Milk

Directions:

1. Prepare the crust by mixing, graham cracker crumbs, brown sugar, and 1/2 cup melted unsalted butter.
2. Press mixture into bottom and sides of a 9″ pie pan, bake at 400° F. for 10 minutes. Remove from oven, and allow to cool.
3. Add the eggs, milk, corn starch, sugar, salt and the flour to a large sauce pan, heat on low
    Bring the ingredients to a full boil while constantly stirring, until thickened.
4. Add the remaining ingredients. Pour the mixture into your prepared graham cracker  pie crust.
5. Chill the pie in the refrigerator for 2 hours or until set.
6. When ready serve with whipped cream and toasted shaved coconut.

DIRTY BANANA CAKE

Ingredients:

BANANA CAKE

1. 2 cups all-purpose flour
2. 2 teaspoons baking soda
3. 1 teaspoon baking powder
4. 1/4 teaspoon salt
5. 4 ounces unsalted butter, at room temperature
6. 1 1/3 cups sugar
7. 4 large eggs, at room temperature
8. 3 overripe medium bananas, mashed (about 1 1/4 cups)
9. 1/2 cup buttermilk or plain yogurt

 

BANANA BUTTERCREAM FROSTING

1. 2 large egg yolks
2. 3/4 cup confectioners’ sugar
3. 1/4 cup milk
4. 1/4 cup mashed overripe banana
5. 8 ounces unsalted butter, at room temperature
6. 1 tablespoon instant espresso powder dissolved in 2 teaspoons hot water

 

COFFEE FROSTING

1. 1 cup sugar
2. 1/2 cup egg whites
3. 10 ounces cold unsalted butter, cut into tablespoons
4. 2 tablespoons instant espresso powder dissolved in 1 tablespoon hot water
5. 1 teaspoon pure vanilla extract
6. Chocolate-covered espresso beans

Directions

1. Preheat the oven to 350°. Line a 9-by-3-inch round cake pan or springform pan with wax paper and grease the paper. (If using a springform pan that doesn’t seal tightly, wrap the bottom in foil to prevent leakage.)
2. Make the banana cake: Sift together the flour, baking soda, baking powder and salt. In the large bowl of a standing electric mixer, cream the butter and sugar at medium speed until smooth. Add the eggs one at a time, beating for 1 minute after each addition. In a bowl, mash the bananas with the buttermilk. Beat the dry ingredients into the butter at medium speed in two additions, alternating with the bananas. (The batter may appear slightly curdled.) 
3. Scrape the batter into the prepared pan and smooth the top. Bake in the bottom third of the oven for about 1 hour, or until a cake tester inserted in the center comes out clean. 
4. Make the banana buttercream filling: In a large bowl, using an electric mixer, beat the egg yolks and confectioners’ sugar at high speed until pale and thick. Meanwhile, in a medium saucepan, bring the milk and banana to a boil over moderate heat, whisking occasionally. Slowly whisk the hot milk into the egg yolks. Pour the mixture into the saucepan and cook over moderately low heat, stirring, until thick, about 5 minutes; do not boil. Transfer the custard to a medium bowl and let cool briefly, whisking occasionally; then press a piece of wax paper directly on the surface and refrigerate until chilled, at least 3 hours or overnight. 
5. In a bowl, using an electric mixer, beat the butter at high speed until fluffy. Reduce the speed to low and gradually mix in the cold banana custard. Beat at medium speed until fluffy. Then beat in the espresso. 
6. Assemble the cake: Split the cake into 3 layers (they will be relatively thin). Place one layer on a cake platter and cover with half of the buttercream filling. Top with a second layer and the remaining filling. Place the third layer on top, cover with plastic wrap and refrigerate. 
7. Make the coffee frosting: In a large heatproof bowl, using an electric mixer, beat the sugar and egg whites until mixed. Place the bowl over a large saucepan of simmering water; do not let the bowl touch the water. Heat the mixture, whisking occasionally, until the sugar is dissolved, about 5 minutes. Remove from the heat and beat at high speed until fluffy, about 3 minutes. Beat the meringue at medium speed until cool to the touch, about 5 minutes. Beat in the butter several pieces at a time, waiting until they are incorporated before adding more. Whip the frosting until fluffy. (If the frosting appears lumpy, beat at high speed until smooth. If the mixture is soft and runny, refrigerate for 5 minutes, then beat again.) Beat in the espresso and vanilla until blended. 
8. Frost the cake: Set aside 1/2 cup of the frosting for decorating. Spread the remaining frosting on the sides and top of the cake. With the reserved frosting, using a pastry bag fitted with a star tip, pipe 8 rosettes on the top edge of the cake. Place 1 chocolate-covered espresso bean in the center of each rosette. To serve, slice gently with a serrated cake knife.

Warm banana fritters with Kahlúa chocolate dipping sauce

4 each, ripe bananas

1 cup sifted all-purpose flour

3 tablespoons granulated sugar

1 1/2 teaspoons baking powder

1/2 teaspoon salt

2 eggs, beaten

1/3 cup milk

1 tablespoon melted butter

1 cup granulated sugar

1 tablespoon ground cinnamon

9 ounces dark chocolate, chopped

1 cup heavy cream

1 fluid ounce Kahlúa, Liquor

Steps:

1. Preheat deep fryer to 325°F

2. Mix 1 cup granulated sugar with 1 tablespoon ground cinnamon, and reserve.

3. Place chopped dark chocolate in a heat proof bowl, reserve

4. Heat heavy cream in a medium saucepan just until it starts to boil. Remove from heat, pour over chocolate, and stir with a whisk until smooth. Add Kahlúa and stir to incorporate. Reserve

5. Mix flour, 3 tablespoons granulated sugar, salt, and baking powder in a large mixing bowl. Add eggs, milk, and melted butter. Mix to incorporate evenly

6. Peel bananas, and cut into bite sized pieces. Place cut bananas into batter. Toss to make sure pieces are completely coated.

7. Remove banana pieces, a couple at a time and deep fry until golden brown. Drain and immediately toss in cinnamon sugar to coat. Shake off remaining cinnamon sugar and reserve fritters in a 200° oven to keep warm. Continue this process until all the bananas have been prepared.

8. Transfer warm chocolate sauce into a medium soufflé cup and place on a serving tray with warm fritters. Dip fritters in the warm chocolate sauce and enjoy.