Rompope Filled Churros Food

CHURROS

Steps:

• To make the churro dough: Combine 1 cup of water with the butter or margarine and the salt in a saucepan and bring to a boil over high heat. Using a wooden spoon, stir in flour. Reduce the heat to low and stir vigorously until the mixture forms a ball, about 1 minute. Remove the dough from the heat and, while stirring constantly, gradually beat the eggs into the dough.
• To make the chocolate for dunking: In a small bowl, dissolve the cornstarch in 1 cup of milk and reserve. Combine the chocolate with the remaining cup of milk in a saucepan. Stirring constantly, melt the chocolate over medium-low heat. Whisk the sugar and the dissolved cornstarch into the melted chocolate mixture. Reduce the heat to low and cook, whisking constantly, until the chocolate is thickened, about 5 minutes. (Add extra cornstarch if it doesn't start to thicken after 5 minutes.) Remove the pan from the heat and whisk until smooth then reserve in a warm place.
• Heat about 2 inches of oil in a heavy, high-sided pot over medium-high heat until the oil reaches 360 degrees F. Mix the sugar with the cinnamon on a plate and reserve.
• Meanwhile, spoon the churro dough into a pastry bag fitted with a large tip. Squeeze a 4- inch strip of dough into the hot oil. Repeat, frying 3 or 4 strips at a time. Fry the churros, turning them once, until golden brown, about 2 minutes per side. Transfer the cooked churros to a plate lined with paper towels to drain.
• When the churros are just cool enough to handle, roll them in the cinnamon-sugar (in Spain churros are simply rolled in sugar.)
• Pour the chocolate into individual bowls or cups. Serve the warm churros with the chocolate dip.

CHURROS

Steps:

• Heat water, butter, salt, sugar, oil, vanilla extract and nutmeg to a rolling boil. Stir in flour. Stir vigorously over low heat until mixture forms a ball (about one minute). Remove from heat. Beat eggs in all at once. Continue beating until smooth. Let the dough cool. Place dough in a piping bag with a star tip. In a large frying pan, heat corn oil. Pipe the churros in long rods directly into the hot corn oil. Fry until golden brown on all sides. Dust with Cinnamon Sugar and serve with Chocolate Caliente.
• In a small bowl, mix sugar and cinnamon together and store in an airtight container.
• Bring milk to a boil. Add in chocolate and sugar. Stir over heat until chocolate is melted and sugar has dissolved.

CHURROS RECIPE

Steps:

• Preheat the oil at 320F degrees while you make the churro batter. You can use a candy thermometer to check the temperature.
• Place the water, vanilla extract, salt, and butter in a saucepan at medium- high heat.
• Once it comes to a rolling boil, stir in the flour all at once. It is very important that the water is boiling to ensure that the dough will render crispy churros.
• Mix the dough vigorously using a wooden spoon or spatula. You have to do this step very quickly.
• Remove the saucepan from the heat, wait about a minute, then add the egg. Keep mixing until the egg is completely integrated into the dough (you can use a mixer for this step). In the beginning, the dough will want to separate after adding the egg, but keep mixing until the ingredients are well combined and you have a smooth and soft dough that separates from the bottom of the pot. This step will take a few minutes.
• Place the dough in the pastry bag fitted with a star-shaped tip. Make sure there aren't any bubbles of air in the dough while you place it inside the bag.
• Pipe 6-inch strips of dough on a prepared tray and then fry them (see notes). You can also pipe the strips of dough directly into the hot oil, cutting them with your kitchen scissors. The oil will start bubbling when you add the raw churro, and at this point you must not touch the oil or the churro, to avoid having an explosion.
• Fry the churros for about 2 to 2.5 minutes in hot oil ( 320F) until golden brown (in total it should take 4-5 minutes to cook each churro), and then turn the churros to have an even crispiness and golden color.
• Once they are golden, remove from the heat, place on the paper towel to drain for a few seconds, and then roll in the sugar.

HUMMINGBIRD CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease with butter and dust with flour three 9- or 10-inch round cake pans.
• In a medium bowl, whisk the flours, sugar, salt, spices and baking soda.
• In a big bowl, whisk the oil, eggs, egg yolks, buttermilk, vanilla, pineapple and bananas really well.
• Add the flour mixture into the wet mixture and whisk gently until there are no lumps. Fold in 3/4 cup of the pecans.
• Divide the batter among the pans, scraping all the batter from the bowl with a rubber spatula. Bake for 35 to 50 minutes, depending on your oven. Be advised: This is a dense, moist cake and you'll be tempted to overbake it. Try not to. Once you start seeing color on top, keep pressing the top of the cake. When it's firm, it's done.
• Turn out the cake layers onto a wire rack and let them cool completely. Frost with cream cheese frosting and garnish with the remaining 3/4 cup pecans and--if you're feeling very Southern--sliced maraschino cherries. You can even brulee some pineapple slices for the top of the cake.
• In the bowl of a stand mixer fitted with the paddle attachment, combine all the ingredients. Whip on low speed for a while. When the sugar is incorporated, turn the mixer speed up and beat until smooth, scraping the sides of the bowl often.
• To spread, use the frosting at room temperature, but store it covered in the fridge. Rewhip cold frosting before using it.

ROMPOPE

Steps:

• Combine the milk, sugar, nutmeg, baking soda, allspice and cinnamon in a medium saucepan and bring to a boil over medium heat. Reduce the heat to low and simmer, stirring occasionally and checking to make sure the milk doesn't boil over, until the mixture is slightly reduced and the flavors come together, about 30 minutes.
• Whisk the egg yolks by hand in a large stainless steel or heatproof bowl until well combined. Slowly pour in the milk mixture, whisking. Return the mixture to the saucepan over medium heat. Add the almond extract and 1/4 teaspoon salt and cook until the mixture comes to a boil and starts to thicken, 6 to 8 minutes. Turn off the heat, immediately add the rum or brandy and stir to combine.
• Remove the pan from the heat, discard the cinnamon stick and allspice berries and let cool at room temperature. Refrigerate until chilled. Serve over ice.

ROMPOPE (MEXICAN MILK, EGG, SPICE, AND LIQUOR PUNCH)

Steps:

• Pulse almonds with 2 tablespoons of the sugar in a food processor until ground to a fine paste.
• Bring milk, cinnamon, lemon rind, vanilla, and baking soda to a boil over medium-high heat in a large heavy-bottom saucepan. Reduce heat to medium-low and simmer for 15 to 20 minutes. Set aside.
• In a large bowl, whisk egg yolks, the remaining 1 1/2 cups sugar, and ground almonds until thick and pale. Remove cinnamon and lemon rind and discard. Whisking constantly, slowly add the milk to the yolk mixture.
• Return mixture to pan and cook over low heat, constantly stirring and scraping the bottom and sides of the pan, until the mixture thickens enough to coat the back of a spoon, 5 to 7 minutes. Set aside to cool completely, about 2 hours.
• Stir in rum or aguardiente. Serve.