AUTHENTIC DULCE DE CALABAZA (MEXICAN PUMPKIN CANDY)
This is the real candy you can find at the flea market or your grandma's house! Hard on the outside, sweet and juicy on the inside. I used about half of the sugar the recipe calls for and it was sweet enough--you can taste the freshness of the fruit in every bite! You may find the hydrated lime (or calcium hydroxide, or slaked lime) in specialty grocery stores (Mexican product is called Cal) or garden center.
Provided by Rubi5236
Categories Candy
Time P1DT4h
Yield 60 wedges
Number Of Ingredients 4
Steps:
- Cut pumpkin into uniform wedges or slices. Peel and cut pieces of desired size.
- Soak overnight in lime water to cover. (Use 1 tablespoon lime to each quart of water. Stir lime water well before pouring over pumpkin.).
- Remove pumpkin from lime water and wash thoroughly 3 or more times in clear water.
- Cover pumpkin with warm water and bring slowly to boiling point. Boil for 5 minutes.
- Drain and wash twice in clear cold water. Drain for an hour.
- Pierce each piece in several places with a fork so that sugar syrup can be absorbed.
- Weigh pumpkin and use equal amount of sugar. Cover pumpkin with sugar, moisten with water and bake at 300 degrees until pumpkin is crystalized, about 3 hours.
- Drain and place pumpkin on wax paper to dry.
- Will keep refrigerated about a week but you should double bag leftovers and freeze for later.
Nutrition Facts :
PUMPKIN PUDDING (BUDIN DE CALABAZA)
This is a recipe from Puerto Rico. They enjoy pudding as a light but special ending to a meal. This popular dessert is a medley of pumpkin, cinnamon, and cloves.
Provided by breezermom
Categories Dessert
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In a large mixing bowl thoroughly combine the pumpkin, sugar, flour, butter, cinnamon, salt and cloves. Add eggs; lightly beat eggs into pumpkin mixture with a fork. Add milk; mix well.
- Place a 10 x 6 x 2 inch baking pan in a 13 x 9 x 2 inch baking pan on an oven rack. Pour in the pumpkin mixture. Pour hot water into the outer pan to a depth of 1 inch. Bake in a 350 degree oven about 45 minutes or till knife inserted comes out clean. Cool pudding; chill.
- Combine whipping cream and rum. Beat till soft peaks form. Spoon pudding into 8 dessert dishes. Dollop each with whipped cream mixture.
PASTELES
In Puerto Rico, these wrapped goodies are made in large quantities during the holidays, often with several family members sharing in the tasks of preparation. A food processor or blender makes the job easier. There are different versions. This one has a lot of ingredients but it is still very good. You can also stuff them with chicken instead of pork. (Time to make depends on how much help you can get!)
Provided by l0ve2c00k
Categories Puerto Rican
Time 5h10m
Yield 16-20 Pasteles
Number Of Ingredients 23
Steps:
- add oil in a large skillet over medium heat. Add the annatto seeds and heat for one minute to release their orange color.
- Remove from heat and drain the oil into a separate container.
- Discard the seeds and return half of the oil to the skillet.
- Return the oil to medium-high heat and add the pork and bacon. Brown for about 5 minutes, stirring occasionally.
- Add the garlic, onion, bell pepper, small green peppers, tomatoes, culantro, and oregano, and sauté for another 5 minutes.
- Stir in the chickpeas and olives (with their respective liquids), capers, and raisins.
- Cover and simmer over low-medium heat for 40 minutes. When done, uncover and allow to cool.
- Drain the broth into a separate container and set aside.
- Make the dough by peeling the plantains and the bananas, first cutting off the ends and running a knife tip lengthwise along one or more of the ridges.
- Insert and run a thumb just beneath the cut peel to lift and remove it. Peel the yautia.
- Place plantains, bananas, and yautia into a large bowl of salted cold water to prevent discoloring.
- You can grate them using the fine side of a hand grater, or instead, cut into 1/2- to 1-inch pieces for the processor.
- Fill 1/3 to 1/2 of the food processor or blender container with the cut vegetables, slowly adding broth to form a smooth, porridgelike mash. It should not be runny.
- Transfer the purée to a large bowl. If you run out of broth, substitute water as needed.
- Stir in the salt and the remaining annatto oil.
- Place a banana leaf on a sheet of parchment paper.
- Drop a scant 1/2 cup of the dough onto the center of the leaf and spread it several inches all around with the back of a spoon.
- Drop 2 tablespoons of the filling a bit off center. Fold each long side and then the ends toward the center.
- Slide the encased leaf toward the long edge of the parchment and wrap again.
- Fold end flaps over.
- Tie two pasteles together, with folded edges facing each other.
- To cook, put a batch (4 to 6 tied bundles) into a large kettle of salted boiling water and cook semicovered at medium-high heat for 30 minutes.
- Turn the bundles over and cook 40 minutes more.
- When done, drain them well, remove the strings and wrappings, and serve hot.
Nutrition Facts : Calories 251.8, Fat 9.8, SaturatedFat 3.5, Cholesterol 31.2, Sodium 629.1, Carbohydrate 31.3, Fiber 3.1, Sugar 15.7, Protein 11.8
FLAN DE QUESO PUERTORIQUENO
Make and share this Flan De Queso Puertoriqueno recipe from Food.com.
Provided by Emma Olivas
Categories Cheesecake
Time 1h20m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- In a round 9"x3 1/2 " mold and make caramel by placing 1 cup of sugar and melting it.
- Combine cream cheese, sugar salt evaporated milk condensed milk, eggs and vanilla and blend it all together.
- Put all the ingredients in the mold with the caramel and bake in baine marie in the oven at 350 degrees for an hour or until the knife comes out clean.
PAN DULCE DE CALABAZA - SWEET PUMPKIN BREAD
From Eating Cuban: 120 Authentic Recipes from the Streets of Havana to American Shores. This is a sweet bread that can be served for breakfast, tea, or as a dessert bread.
Provided by cookiedog
Categories Quick Breads
Time 1h15m
Yield 1 loaf
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F Butter a 9-x-5-inch loaf pan an d line th bottom with baking parchment or waxed paper.
- In a medium bowl, sift together the flour, baking powder, cinnamon, nutmeg, salt, and allspice.
- Place the calabaza puree, sugar, butter, and eggs in a large mixing bowl and thoroughly combine with an electric mixer. With the mixer at low speed, gradually add the flour mixture. Fold in the raisins. Spoon the batter into the prepared loaf pan.
- Bake on the middle rack of the oven until the loaf has risen and a toothpick inserted in the center comes out clean, 5o to 60 minutes. Let the loaf cool in the pan on a wire rack for 10 minutes, then turn it out onto the rack, peel off the paper, and let it cool completely before serving.
Nutrition Facts : Calories 2275.8, Fat 104.9, SaturatedFat 62.4, Cholesterol 667, Sodium 1684.5, Carbohydrate 305.9, Fiber 7.5, Sugar 153.5, Protein 34.3
SPINY LOBSTER CEVICHE
Make and share this Spiny Lobster Ceviche recipe from Food.com.
Provided by Chuck Hughes
Categories Lobster
Time 40m
Yield 1 serving(s)
Number Of Ingredients 10
Steps:
- For the ceviche:.
- Squeeze 2 ounces of the lime juice over the lobster and sprinkle with salt. Let sit to cook in this mixture for 10 minutes.
- Add the scallions and continue to let the lobster sit until desired firmness is reached. Stir in the tomatoes, coconut cream, coconut milk, remaining lime juice, another pinch salt, the red pepper flakes and the sugar. Marinate for a few more minutes, or longer for a firmer texture.
- For the tostonos:.
- Meanwhile, heat the vegetable oil until hot in a heavy skillet. Fry the plantains until three-quarters of the way cooked through, then flatten into a tortilla shape while still hot using a wood pilon or roller. Re-fry until very crispy, then remove, toss with salt and cut in half or in quarters.
- Serve the ceviche in a glass ramekin or in a coconut with the tostonos alongside.
Nutrition Facts : Calories 2498.5, Fat 240.3, SaturatedFat 48.1, Sodium 41.3, Carbohydrate 99.7, Fiber 5.7, Sugar 60, Protein 5.3
TORTAS DE CALABAZA / PUMPKING PATTIES
Delicious Puerto Rico traditional pumpking patties. Great as dessert , or snack. Very sweet for all the pumpking lovers a must try recipe.
Provided by maximalee
Categories Dessert
Time 13m
Yield 6 patties, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Preparing the Mixture:.
- Extract the inside of pumpking and mash well to soft set aside,.
- Mix salt sugar and Cinnamon together , add eggs and Vanilla extract , blend together with the mashed pumpking.
- Ready to FRY :.
- In Frying pan , HOT Vegetable OIL, Take the mashed mixture with and make into spoonfulls and drop in oil into soft golden color on the outside.
- Fry aprox 3 minutes (depends on temperature ) ensure they golden and not burned.
Nutrition Facts : Calories 78.2, Fat 2.4, SaturatedFat 0.8, Cholesterol 93, Sodium 326.9, Carbohydrate 10.4, Fiber 0.3, Sugar 7.3, Protein 3.7
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