Confiture d'ananas maison

CONFITURE D’ANANAS

2 boîtes de d'ananas en morceaux

½ tasse de sucre

1 bâton de cannelle

3 clous de girofle

1 pincée de sel

1 branche de menthe

Zeste de citron au goût

1 pincée de piment rouge séché

PRÉPARATION:

Liquéfier l'une des boîtes d'ananas.

Verser dans une casserole profonde l’ananas liquéfié et l’autre boîte de morceaux d'ananas.

Ajouter le reste des ingrédients et cuire à feu moyen. Remuer fréquemment pour empêcher la confiture de coller au fond.

Vous devez être prudent parce que, en tant que le liquide s'évapore, les éclaboussures vont s’intensifier et peuvent vous brûler.

Si vous souhaitez une consistance plus comme une purée, vous pouvez prendre un presse-purée et écraser délicatement les morceaux d'ananas puisque les ananas en conserve gardent sa forme et conservent les fluides.

Retirer du feu lorsque la confiture ait la consistance désirée.

Servir avec de la crème glacée, des gâteaux ou des biscuits.

Homemade Pineapple Jam

PINEAPPLE JAM

2 cans of pineapple chunks

½ cup sugar

1 cinnamon stick

3 cloves

A pinch of salt

1 sprig of mint

Lime peel to taste

A pinch of dried red pepper

PREPARATION:

Blend one of the pineapple cans.

In a deep pan pour the liquefied pineapple and the remaining can of pineapple chunks.

Add all the other ingredients and cook over medium heat. Stir frequently to prevent the jam from sticking to the bottom.

You must be careful because as the liquid evaporates the splash intensifies and you can get can burn.

If you want a consistency more like a puree, you can use a potato masher and mash gently the pineapple chunks, that’s because canned pineapple keeps its shape and retains fluid.

Remove from heat when the jam reaches the desired consistency.

Serve with ice cream, cake or over soda crackers.

Mermelada de Piña Casera

MERMELADA DE PIÑA

2 latas de piña troceada

½ taza de azúcar

1 astilla de canela

3 clavos

1 pizca de sal

1 rama de menta

Cascara de limón al gusto

1 pizca de pimiento rojo seco

PREPARACIÓN:

Licuar una de las latas de piña.

Verter en una cacerola profunda la piña licuada y la lata restante de piña troceada.

Agregar el resto de los ingredientes y cocinar a fuego medio.  Remover frecuentemente para evitar que la mermelada se pegue al fondo.

Se debe tener cuidado ya que a medida que el líquido se evapora las salpicaduras se intensifican y le pueden quemar.

Si desean una consistencia más parecida a un puré, pueden tomar un majador de papas y majar los trozos de piña suavemente ya que la piña de lata guarda su forma y retiene líquido.

Retirar del fuego cuando la mermelada tenga la consistencia de su preferencia.

Servir con helado, con bizcocho o con galletitas de soda.

Dulce de toronja ou Coquilles de pamplemousse sucrés

Ingrédients:

5-6 grands pamplemousses blancs ou rouges à peau épaisse

2 tasses de sucre

4 tasses d'eau

1 bâton de cannelle

Décollez le zeste jaune ou rouge, en gardant le maximum de peau blanche que possible pour garder la coquille intacte.

Une fois pelées, les couper en deux, puis en quartiers. Retirer l'intérieur (vous pouvez faire du jus avec cette partie).

Placer les coquilles dans un bol en plastique et couvrir d'eau. Laissez-les tremper toute la nuit.

Le lendemain, égoutter les coquilles et jeter l'eau de trempage (vous pouvez les pressurer).

Placer les coquilles dans une casserole et couvrir d'eau douce. Cuire à feu moyen. Porter à ébullition, puis jetez l'eau. Répétez l'opération deux ou trois fois.

Les coquilles devient translucide.

Retirer du feu, égoutter, les tapoter entre les essuie-tout pour enlever l'excès d'eau.

Dans le pot ajouter 2 tasses de sucre, 4 tasses d'eau et un bâton de cannelle et mélangez jusqu'à dissolution. Ajouter les coquilles et cuire à feu doux-moyen jusqu'à épaississement du sirop.

Laissez les coquillages refroidir à température ambiante. Transférer dans un bol en verre et réfrigérer.

Servir froid avec le fromage edam ou gouda.

Dulce de toronja or Sweetened Grapefruit Shells

Ingredients:

5-6 large white or red grapefruits with thick skin

2 cups of sugar

4 cups of water

1 cinnamon stick

Peel away the yellow or red zest of the grapefruit, keeping as much of the white skin as possible to keep the shell intact.

Once peeled, cut them in half, and then in quarters.  Remove the inside (you can make juice with this part).

Place the shells in a plastic bowl and cover with water.  Let them soak overnight.

The next day, drain the shells and discard the soaking water (you can squeeze them). 

Place the shells in a pot and cover with fresh water.  Cook over medium heat.  Bring to a boil and then discard the water.  Repeat the procedure two to three times.

The shells will turn translucent.

Remove from heat, drain and pat them between paper towels to remove excess water.

In the pot add 2 cups of sugar, 4 cups of water and a cinnamon stick and stir until dissolved.  Add the shells and cook over low-medium heat until the syrup thickens.

Allow the shells to cool at room temperature.  Transfer to a glass bowl and refrigerate.

Serve cold with edam or gouda cheese.

SOFT PRETZELS

Ingredients

 4 teaspoons active dry yeast (2 packs)

1 tsp white sugar

1 ¾  cups warm water

5 cups all-purpose flour

1/2 cup white sugar

1 ¼ tsp salt

1 tbsp vegetable oil

½ cup baking soda

4 cups hot water

Kosher or Sea salt, for topping

Directions

1.   In a bowl, dissolve 1 teaspoon sugar in warm water and add yeast. Let stand in a warm place until it rises, about 10 minutes.

2.  In a large bowl, mix together flour, sugar and salt. Make a well in the center; add the oil and yeast mixture. Mix and form into dough. If the mixture is dry, add one or two tablespoons of water. Knead the dough until smooth, about 7 to 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.

3.   Preheat oven to 400 F.

4.   In a large pot or bowl, dissolve baking soda in hot water.

5.   When risen, turn dough out onto a lightly floured surface and divide into 12 equal pieces. Roll each piece into a rope and twist into a pretzel shape.

6. Once all of the dough is all shaped, dip each pretzel into the baking soda solution for about 30 seconds, place them on a paper towel for 2 seconds to remove the moisture from the bottom and then place them on a greased baking sheet.  

(Don't use the parchment paper, the pretzels will stick to it, 

use only the greased baking sheet)

7. Give it a butter or egg wash and sprinkle with kosher or sea salt.

 8.   Bake in preheated oven for 8-10 minutes, until browned.

Note: For the sugar cinnamon variation, give the pretzels a butter wash before baking, and after they are done dip them on a sugar+cinnamon mix.  They will have to be eaten in the upcoming hours, if left overnight the sugar will become runny.

ECLAIRS

ECLAIRS

INGREDIENTS

1/2 CUP BUTTER

1 CUP WATER

1 CUP ALL-PURPOSE FLOUR

1/4 TEASPOON SALT

4 EGGS

1 (5 OUNCE) PACKAGE INSTANT VANILLA PUDDING MIX

2 1/2 CUPS COLD MILK

1 CUP HEAVY CREAM

1/4 CUP CONFECTIONERS' SUGAR

1 TEASPOON VANILLA EXTRACT

2 (1 OUNCE) SQUARES SEMISWEET CHOCOLATE

2 TABLESPOONS BUTTER

1 CUP CONFECTIONERS' SUGAR

1 TEASPOON VANILLA EXTRACT

3 TABLESPOONS HOT WATER

DIRECTIONS

1.   PREHEAT OVEN TO 450 DEGREES F (230 DEGREES C). GREASE A COOKIE SHEET.

2.   IN A MEDIUM SAUCEPAN, COMBINE 1/2 CUP BUTTER AND 1 CUP WATER. BRING TO A BOIL, STIRRING UNTIL BUTTER MELTS COMPLETELY. REDUCE HEAT TO LOW, AND ADD FLOUR AND SALT. STIR VIGOROUSLY UNTIL MIXTURE LEAVES THE SIDES OF THE PAN AND BEGINS TO FORM A STIFF BALL. REMOVE FROM HEAT. ADD EGGS, ONE AT A TIME, BEATING WELL TO INCORPORATE COMPLETELY AFTER EACH ADDITION. WITH A SPOON OR A PASTRY BAG FITTED WITH A NO. 10, OR LARGER, TIP, SPOON OR PIPE DOUGH ONTO COOKIE SHEET IN 1 1/2 X 4 INCH STRIPS.

3.   BAKE 15 MINUTES IN THE PREHEATED OVEN, THEN REDUCE HEAT TO 325 DEGREES F (165 DEGREES C) AND BAKE 20 MINUTES MORE, UNTIL HOLLOW SOUNDING WHEN LIGHTLY TAPPED ON THE BOTTOM. COOL COMPLETELY ON A WIRE RACK.

4.   FOR THE FILLING, COMBINE PUDDING MIX AND MILK IN MEDIUM BOWL ACCORDING TO PACKAGE DIRECTIONS. IN A SEPARATE BOWL, BEAT THE CREAM WITH AN ELECTRIC MIXER UNTIL SOFT PEAKS FORM. BEAT IN 1/4 CUP CONFECTIONERS' SUGAR AND 1 TEASPOON VANILLA. FOLD WHIPPED CREAM INTO PUDDING. CUT TOPS OFF OF COOLED PASTRY SHELLS WITH A SHARP KNIFE. FILL SHELLS WITH PUDDING MIXTURE AND REPLACE TOPS.

5.   FOR THE ICING, MELT THE CHOCOLATE AND 2 TABLESPOONS BUTTER IN A MEDIUM SAUCEPAN OVER LOW HEAT. STIR IN 1 CUP CONFECTIONERS' SUGAR AND 1 TEASPOON VANILLA. STIR IN HOT WATER, ONE TABLESPOON AT A TIME, UNTIL ICING IS SMOOTH AND HAS REACHED DESIRED CONSISTENCY. REMOVE FROM HEAT, COOL SLIGHTLY, AND DRIZZLE OVER FILLED ECLAIRS. REFRIGERATE UNTIL SERVING.

SWEET DOUGH BUNS

SWEET DOUGH BUNS

2 Pk          Yeast 

2 Tsp        Sugar 

1 Cup       Warm Water

---

1 Cup       Milk

½ Cup      Sugar

¼ Cup     Butter

1 Tsp       Salt

6 Cups     Flour

2              Eggs at room temperature.

[warm up the oven for a few minutes and turn it off]

Warm water, add sugar and dissolve.  Add yeast and dissolve.  Let stand 10 mins.

Scald milk, add sugar, salt and butter.  Add yeast mixture.

Add half the flour and mix well.  Add the beaten eggs and mix well.  Add the rest of the flour.  Knead on a floured surface.

Place dough in a warm, greased bowl.  Cover the dough with saran wrap and a clean humid towel.  Place inside the warm oven for 1 hour to rise.

Knead the dough again and store back into the oven for another hour to rise.

Finally, knead the dough again.  Cut it and make the bun shapes.  Place in the warm oven one last time and let it rise for 1 hr.

Bake the bread at 375C for 15-20 mins.

Plantain Cups with Shrimps

Plantain Cups with Shrimps

Ingredients:

2 Plantains

10 Jumbo shrimps (pre-cooked is better)

1 clove of garlic diced

1 small onion diced

1 Cubanela pepper diced

2 tablespoons olive oil

Juice of 1 big lime

Salt, pepper,oregano and cilantro to taste

Oil for frying

Directions for the plantain cups:

1.   Peel the plantains and cut them in 5 to 6 pieces each.

2.   Heat the oil for frying over medium temperature (deep-fryer is recommended).

3.   Fry the pieces of plantain until golden.

4.   Place the pieces of plantain inside a lemon squeezer to give it the cup shape.

5.   Fry again over medium heat until golden.

6.   Strain them and set aside (you can keep them inside a warm oven until the shrimps are done)

Directions for shrimp filling:

1.   In a non-stick pan heat the olive oil over medium heat.

2.   Add the garlic and cook for 3 minutes.  Do not let the garlic burn.

3.   Add the onions and the cubanela peppers until the onions are transparent.

4.   Add the shrimps, and cook for a few minutes.

5.   Add the salt, pepper, oregano, cilantro and the lime juice.

Fill the plantain cups with the shrimps and the vegetables.  Serve and enjoy!

NIÑOS ENVUELTO / RELLENOS DE REPOLLO

NIÑOS ENVUELTO / RELLENOS DE REPOLLO

INGREDIENTES:

1 repollo grande.

Utilizaremos carne molida y arroz crudo a partes iguales. 

2 tazas de Carne Molida, 2 tazas de arroz.

1 Cebolla

1 Ají Cubanela

1 Diente de ajo

Tomaticos

Salsa de tomate

Malagueta

Sal y pimienta al gusto

Preparación del relleno:

  

Picar la cebolla, el ají, el ajo y el tomate bien pequeñito (o procesar en la licuadora– menos el tomate).  Unir a la carne molida junto a 2 cdas de salsa de tomate.  Lavar el arroz y agregarlo a esta mezcla.  Guardar en la nevera.

Preparación del repollo:

Con un cuchillo afilado removerle el corazón sin deshojarlo.  El repollo quedara entero, pero con un hueco en la parte de abajo. 

Hervir el repollo entero en una olla profunda  con agua que lo cubra y un poquito de sal, esto hará que las hojas se desprendan fácilmente y que se suavicen para poder manipularlas.  Conservar esta agua.

Con el cuchillo, remover los centros duros de las hojas (reservarlos).

En el fondo de una olla engrasada con un poco de aceite de oliva colocaremos primero los centros removidos  y luego las primeras hojas exteriores, esto servirá para proteger los niños envueltos, y las hojas que no utilicemos servirán para taparlos.

Ensamblar los niños envueltos teniendo cuidado de que los lados queden cerrados para que la mezcla no se salga (parecido a envolver un wrap o un burrito).

En el agua en la que hervimos el repollo, rectificar la sal y añadir 2 cdas más de salsa de tomate.  Agregar esta agua a la olla en cantidad suficiente para que el arroz no se sobre cocine.

Cubrir los niños envueltos con la hojas que no se utilizaron.

Cocinar a fuego no muy alto para que no se queme el fondo de la olla, por aprox 45 min.  El tiempo de cocción variará dependiendo del tipo de arroz utilizado.

Nota:  Tomar en cuenta que los niños envueltos del fondo de las olla se van a cocinar más que los de arriba (debido al agua).