Garbanzo Pineapple Panela Or Piloncillo And Canela Topping Food

CALABAZA SOUP WITH CINNAMON CREME FRAICHE: SOPA DE CALABAZA CON CANELA CREMA FRESCA

Steps:

• Preheat oven to 400 degrees F. In a small saute pan toast the cumin, coriander, chile, and clove for 3 minutes over medium heat. When the spices have begun to release their aroma, add them to a large mixing bowl with the panela and olive oil, mix well with a whisk to break up any clumps of spices.
• Add the diced and peeled calabaza and mix well to coat. Pour the calabaza onto a large sheet tray and place in the oven to roast until the calabaza has softened and caramelized, about 30 minutes.
• While the calabaza is in the oven, heat 1 tablespoon of olive oil in a large saucepan, when the oil begins to smoke add the onion and garlic and saute for around 5 minutes.
• When the onion has become translucent add the calabaza and chicken stock and cook at a gentle simmer for 15 minutes, puree the mixture with a hand held blender, add the heavy cream, and simmer for another 5 minutes, season with salt and pepper and reserve in a warm place.
• In a small bowl combine the creme fraiche and canela and mix well. To serve, ladle the soup into a large bowl and finish with a dollop of the canela-creme fraiche.

MEXICAN BROWNIES WITH CANELA WHIPPED CREAM

Steps:

• Preheat the oven to 425 degrees F.
• In bowl over double boiler, melt piloncillo, both chocolates, and butter. Allow mixture to cool.
• In another bowl, whisk the eggs, sugar, both extracts, and espresso until well mixed. Then pour cooled chocolate mixture in the eggs. Mix well then add the flour and walnuts. Add this mixture to a greased 9 by 13-inch baking pan and bake for 25 to 30 minutes until brownies are well set.
• Whisk cream until stiff, then add 1 tablespoon sugar and cinnamon (canela).
• Cut a wedge of brownie and serve with dollop of canela crema.