Cuban Food

Cuban food; the main ingredients for almost every traditional Cuban dish is sofrito, a saute of onions, green peppers, garlic, oregano and bay leaves.


Cuban food has strong ties to Spanish influences.  During the colonial era Havana was an important trading port and Spanish immigrants passed through the city before moving on to other towns and islands.


The revolution and breakdown of U. S. relations in 1961 drastically changed Cuban food.  Cuba was cut off from its source of imports and had to find other sources to keep the economy going so their ties with the Soviet Union were strengthened.  Food products that entered the Cuban diet were chicken and fish, taking over pork, although pork is still the meat of choice (I can understand why, we love pork).  Beef and lard almost disappeared from their diet.


Because the U. S. policy forbids trade with Cuba, the island has changed its diet.  There is a vast American Cuban community in Miami where American influences are present in Cuban food and recipes.  Cuban food relies a great deal on roots and tubers, such as; potatoes, malanga (brown hairy tuber similar to taro room, nutty earthy taste, more like a nut taste than vegetable taste), boniatos (white sweet potatoes) and yucca.  Other starchy foods included plantains, bananas and rice.  A tortilla in Cuba is an egg omlette such as in Spanish influence.  Other important foods grown in Cuba are bananas, potatoes, vegetables such as; tomatoes, peppers and onions  Rice and citrus fruits are a staple too.


After Spanish colonists came to Cuba in 1492 they introduced foods such as  rice, sugar cane and citrus fruits.  Whey they brought in slaves from Africa, dishes that included corn, cassava (woody shrub with starchy tuberous root similar looking to a long thin sweet potato) and okra became popular.  Rice and beans were made popular by both cultures.


Espresso coffee with steamed milk or cafe con leche is the typical breakfast drink used for dipping grilled bread made from corn for breakfast.  Meat is usually served with rice, fried plantains and black beans.  Arroz  con Pollo is a rich and chicken dish that I love.


One of the common foods in Cuba is picadillo.  Picadillo is a mixture of vegetables such as tomatoes, garlic and olives mixed with beef and cumin.  It is often served with black beans, rice or polenta.  For dessert the churro is popular made from flour, eggs, water, brown sugar and baking soda; deep fried and dusted with powdered sugar or cinnamon and sugar.  Sugar cane is one of the bigger cash crops grown in Cuba. 


I hope you enjoy the recipes below and remember to try something new for dinner.


Pineapple Mojitos - very refreshing


12 fresh mint leaves
2 tsp. sugar
1 lime, quartered
4 Tbl. pineapple juice concentrate
1/2 cup white rum
1/2 cup club soda
Ice cubes


In 4 glasses, divide the mint, sugar and lime wedges.  Using the end of a wooden spoon, mash the mint, sugar and lime together.  Add some ice and top with pineapple juice concentrate, white rum and club soda. Mix together and serve.


Cuban Sandwich - We all know and love this sandwich after all it's made with pork products


1 Cuban loaf bread
Yellow mustard (makes my mouth water and I love lots of it)
1/2 lb. thinly sliced cooked pork
1/2 lb. thinly sliced ham
1/4 lb. sliced Swiss cheese
12 thin slices Dill pickle
butter


Slice bread horizontally and spread each side with mustard.  Arrange ham, pork, pickles and Swiss cheese on bread.  Place bread pieces together and brush top with butter.  In a sandwich press or on griddle with something heavy such as foil covered clean bricks press sandwich and cook for about 6 minutes until cheese is melted the bread is flat and browned.  Slice and enjoy!

Cuban Bread (for the sandwich, this bread should be eaten on the same day it's made)  Jerry, my hubby is the bread baker in our house and he says this is similar to French bread.  Note:  Do not preheat oven for this bread.

1 Tbl. package active dry yeast
2 cups warm water (115 degrees)
1 tsp. salt
4 1/2 to 5 1/2 cups all purpose flour

In large bowl, soften the yeast in water.  Add salt and 3 cups of flour. Beat vigorously with dough hook on mixer for 2 minutes.  Gradually add more of the remaining flour, 1/4 cup at a time until dough forms and begins to pull away from side of bowl.  Turn dough onto floured work surface.  Knead about 10 minutes, adding flour as necessary until you have a smooth elastic dough and blisters begin to develop on surface.

Put the dough in lightly oiled bowl, turning to coat dough with oil.  Cover with kitchen towel and let rise about 1 hour or until doubled in size.

Oil a baking sheet well.  Turn dough out onto lightly oiled work surface and knead into a ball.  Put the dough on the oiled baking sheet and flatten so it's about 3-inches high.  Make 3 slits on top of loaf about 2-inches apart.

Pour 1 cup of boiling water into a shallow pan and place in lower shelf of oven and put dough on baking sheet above.  Turn the oven onto 400 degrees.  Bake for 45 to 50 minutes.  You want a loaf that is dark golden in color and when you tap your hand on the bottom of loaf you want a hollow hard sound.  Remove  from oven and cool on rack.   Remember, to eat on the same day it's made as they go stale quickly.  

Cuban Baked Eggs


Sauce
1/4 cup olive oil
1 small onion, finely chopped
1 small green pepper, finely chopped
3 garlic cloves, finely chopped
1 cup canned tomatoes, drained and chopped
1/2 cup pimiento, drained
2 Tbl. dry sherry
freshly ground black pepper
Eggs
8 eggs
butter
shredded cheese
salt and freshly ground black pepper
Fresh flat leaf parsley, chopped


Preheat oven to 350 degrees.  In a saute pan, add oil, onion, pepper and garlic stirring until softened.  Add tomatoes, pimientos and sherry cooking about 15 to 20 minutes, season with salt and pepper.


In 4 ramekins divide the sauce.  Break two eggs into each ramekin and top with tomato mixture and 1 tsp. of melted butter and some shredded cheese.  Place the ramekins onto a baking sheet.  Bake until whites are set about 11 minutes.  Sprinkle with salt, pepper and parsley and serve with fried plantains or potatoes and corn cakes.


Cuban Black Beans


2 cups dried black beans
1 onion, finely chopped
5 garlic cloves, minced
1 green bell pepper, finely chopped
1 bay leaf
1 tsp. sugar
1 tsp. dried cumin
1 tsp. dried oregano
1 ham hock
2 Tbl. olive oil
salt and freshly ground black pepper
fresh cilantro, chopped


Place beans in heavy pot, cover with cold water and soak overnight.  Drain beans, place back in pot with ham hock and fill pot with cold water to cover.  Bring to boil, turn heat to medium and cook for about 2 hours or until tender, adding water as needed.   About half-way through cooking add onion, garlic, bell pepper, bay leaf, sugar, cumin, oregano, and season with salt and pepper.  When beans are cooked remove bay leaf and ham hock, mash beans if desired or serve whole.  Stir in lots of fresh cilantro.  Taste and adjust seasonings.  Serve with cooked rice.


Cuban Beef (using a crock pot) - a friend of mine, Christy in San Diego gave me this recipe, they used to make it in their RV camping with their kids.


2 lbs. beef flank steak
1 cup beef broth (good quality)
1 small can crushed tomatoes
1 onion, sliced
1 green bell pepper, sliced
3 garlic cloves, chopped
3 Tbl. tomato paste
1 tsp. ground cumin
1/2 cup red wine (good quality)
2 Tbl. olive oil, divided
3 tsp. fresh cilantro, chopped


Heat 1 Tbl. olive oil in large saute pan over medium high heat.  Add steak and brown on both sides for about 4 minutes.  Place beef in a slow cooker (crock pot).  Add beef stock and tomatoes, stir.  Add onion, bell pepper, garlic, tomato paste, cumin, cilantro, olive oil and red wine.  Cover and cook on high for 4 hours or low for 10 hours.  Serve with rice.  You can also shred and place into warmed corn or flour tortillas.

Pork Adobo (one of my favorites)


2 lbs. pork butt cut into 2-inch cubes
1/3 cup vinegar (white or cider)
3 Tbl. soy sauce
1 Tbl. sugar
4 garlic cloves, minced
salt and freshly ground black pepper
2 Tbl. olive oil
1/2 cup cold water


Combine all ingredients except oil in a Dutch oven and let marinate for about 40 minutes.  Turn on burner and let simmer covered for about 1 hour or until meat is tender.  Drain and reserve cooking liquid.  Heat oil in saute pan and brown meat on all sides, working in small batches.  Transfer to a platter and keep warm covering with foil.  Pour off all oil from pan and add reserved cooking liquid, cooking for a few minutes.  Pour sauce over meat and serve. 


Cuban Black Beans and Rice


1/2 large red bell pepper, chopped
1 medium onion, chopped
1 cup chorizo, crumbled
3 to 4 cloves garlic, minced
1 (15 oz.) can black beans, rinsed and drained
1 tsp. dried oregano
1/2 cup chicken stock (good quality - I like Kitchen Basics)
salt and freshly ground black pepper
pinch of red pepper flakes
2 cups cooked white rice, warm
1 small firm/ripe mango, chopped
1/4 cup fresh cilantro, chopped


In a saute pan, add chorizo, red pepper, onion and garlic cooking for about 7 minutes.  Add beans, oregano, salt, pepper, red pepper and 1/2 cup chicken stock.  Bring to boil, cover and simmer for about 15 minutes.  Place warm rice on serving platter, pour over bean mixture and top with fresh mango and cilantro.


Coconut Rice


2 cups long grain white rice
2 cups chicken stock (good quality)
1 can coconut milk
1 tsp. salt
1/2 cup golden raisins
3 scallions, sliced thinly on diagonal including green part
1/2 cup coconut flakes, lightly toasted


Place the rice, water, coconut milk and salt in a saucepan, bring to a boil then reduce to low, cover and simmer about 25 minutes.  Fluff the rice with fork and stir in raisins and scallions.  Cover another 10 minutes.  Fluff rice again and remove to bowl or platter, sprinkle with coconut.


Tropical Cuban Salad


10 large radishes, halved and thinly sliced
1/2 red onion, thinly sliced julienne
1 large head romaine lettuce, torn into pieces
1 large mango, peeled and cut into small cubes
2 cups jicama, cut into small cubes
1/4 cup fresh cilantro leaves
6 mint leaves, chopped
Dressing
6 Tbl. smooth peanut butter
1/2 fresh lime juice
2 Tbl. honey
2 Tbl. brown sugar
1/4 cup vegetable oil
salt
red pepper flakes


In a bowl, whisk the peanut butter and lime juice to smooth consistency.  Add brown sugar, honey, vegetable oil, red pepper flakes and pinch of salt whisking to combine.  Add enough water to thin dressing, about 2 Tbl.  Place the salad ingredients on platter, drizzle over dressing and toss to combine. 


Cuban Hash


1 1/2 lbs. ground turkey (can use beef)
1 large onion, chopped
3 garlic cloves, minced
2 cups tomato sauce
1/4 cup dry white wine
Pimiento stuffed olives, sliced
1/2 cup raisins
salt and freshly ground black pepper
Cooked white rice


In a large saute pan, add a little oil, meat, onions and garlic and cook until meat is browned and onions are softened.  Drain off any excess moisture.  Add tomato sauce and wine, simmering for 15 minutes.  Add olives and raisins, season with salt and pepper.  You want this mixture the consistency of sloppy joes.  Place cooked warm rice on platter and pour over meat mixture.  We personally like to place over easy eggs on top of our servings.


Shrimp in Cream Sauce


2 lbs. medium to large shrimp, peeled and cleaned
1 stick butter
4 Tbl. all purpose flour
1 cup shrimp or seafood stock (good quality)
1/4 cup olive oil
1 medium onion, chopped
4 Roma tomatoes, seeded and chopped
4 garlic cloves, chopped
salt and freshly ground black pepper
1 cup heavy whipping cream
1/4 cup dry white wine
1/3 cup fresh cilantro, chopped


In a saute pan, add olive oil and onion cooking until onions turn soft, add garlic and cook for another 5 minutes.  Add the shrimp and cook until they turn pinkish.  Add tomatoes, wine and cook for another 5 minutes, stirring occasionally.  Season with salt and pepper. Lower heat to low and let simmer.


Heat butter in a saucepan and whisk in flour to make a roux, cooking for about 1 minute to remove flour taste.  Add shrimp or seafood stock to roux gradually whisking to incorporate. Simmer over low until sauce thickens, stirring.  Whisk in the cream to the roux mixture until well blended.  Taste and season with salt and pepper stirring in chopped cilantro.  Pour the cilantro sauce over the shrimp and vegetables and stir to incorporate.  Place cooked white rice on platter and pour over seafood sauce mixture.  Sprinkle with additional cilantro.


Cuban Garbanzo Bean Salad


3 cans garbanzo beans, drained and rinsed
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
1 red onion, julienned
3 ruby red tomatoes, chopped and seeded
1/4 cup fresh cilantro, chopped
Dressing
2 Tbl. fresh lemon juice
1 Tbl. fresh lime juice
1 Tbl. white wine vinegar
1/4 cup Extra Virgin olive oil
1/2 tsp. ground coriander
1/2 tsp. ground cumin
3 garlic cloves, minced
salt and freshly ground black pepper


Whisk dressing ingredients together, taste and adjust seasonings - set aside.  In a bowl, add garbanzo beans, peppers, onion and tomatoes.  Pour dressing over bean mixture, toss cover and refrigerate for about 1 hour.  To serve; add green leaf lettuce leaves on platter, place salad on top.


Creamy Cuban Shrimp and Corn Chowder


1 1/2 lbs. medium shrimp, cleaned
2 Tbl. butter
olive oil
1 medium onion, finely chopped
1 green bell pepper, chopped
2 garlic cloves, minced
3 large tomatoes, peeled, seeded and finely chopped
3 cups shrimp or fish stock
1 bay leaf
salt and freshly ground black pepper
3 large potatoes, peeled and cut into chunks
2 cups milk
1 cup heavy whipping cream
2 cups fresh corn, or frozen
fresh cilantro, chopped for garnish


In a large non-stick Dutch oven, add the butter with a little olive oil and saute the onion and garlic until soft, add green pepper.  Stir in tomatoes, shrimp or fish stock, bay leaf, salt and pepper bring to boil and reduce to low, cover and simmer 15 minutes.  Add the potatoes and cover cooking for about 25 to 30 minutes or until tender.  Stir in the milk, whipping cream and corn, cover and simmer for 10 minutes.  Add the shrimp and cook for until shrimp turn pink.  Remove bay leaf, taste and adjust seasonings.  Sprinkle with chopped cilantro and serve.  Note:  if at any time you need more fish stock, add a little at a time.


Cuban Roast Pork


6 lb. pork shoulder roast
20 cloves garlic
1 medium onion, minced
1 tsp. oregano
1 tsp. black peppercorns
1 cup fresh orange juice
1/4 cup fresh lemon juice
1/4 cup fresh lime juice
1 1/2 cup olive oil


In a mortar and pestle or food processor mash garlic, salt and peppercorns together.  Add oregano, onion, and orange, lemon and lime juice, mixing well.


Place the pork on work surface and pierce with a sharp knife over entire pork.  Place pork in large container with lid and pour over the above mixture.  Cover and refrigerate overnight, turning pork occasionally.


Remove pork from marinade.  Preheat oven to 400 degrees.  Place the pork fat side up in open roasting pan.  Place pan in oven and reduce temperature to 325 degrees.  Spoon marinade over roast occasionally as it's cooking.  Cook roast until done about 175 degrees when tested with a meat thermometer, or about 2 1/2 to 3 hours.


Classic Cuban Chicken


4 lbs. chicken pieces, remove skin - washed and patted dry
6 garlic cloves, minced
salt and freshly ground black pepper
1/4 cup fresh orange juice
1/8 cup fresh lemon juice
1/8 cup fresh lime juice
1 large onion, chopped
1 medium green bell pepper, chopped
4 to 5 red potatoes, cubed
1 cup tomato sauce
1 cup dry white wine
1/2 cup large green stuffed olives
1/2 cup dark raisins
1/3 cup olive oil
all purpose flour for dredging


In a plastic container, add orange juice, lemon juice, lime juice, garlic, salt and pepper, whisking to incorporate.  Add chicken pieces, tossing to coat.  Cover and refrigerate overnight.  Remove chicken pieces and pat dry, reserving marinade.  In a large saute pan, heat olive oil.  Mix some flour and season chicken with salt and pepper.  Dust chicken in flour and add chicken pieces to hot oil in batches, do not overcrowd.  Brown on both sides for about 2 minutes.  Remove chicken and set aside, continue cooking all chicken pieces.  When chicken is all cooked, saute potatoes in hot oil until nicely browned.  Remove potatoes and set aside. Saute the onions and green pepper until soft.  Return chicken to pan with onions and green peppers, add reserved marinate, tomato sauce, wine. olives raisins and browned potatoes.  Cover and reduce heat to low simmering until chicken is done about 30 minutes.  Serve the chicken with white cooked rice and black beans.


Cuban Style Fish


4 (8 oz) Sea Bass or Halibut fillets (or firm white fish of your choice)
1 1/2 cups dry white wine
2 garlic cloves, minced
1 white onion, thinly sliced
2 Tbl. extra virgin olive oil
8 Plum ruby red tomatoes, seeded and chopped
2/3 cup stuffed green olives, sliced
4 Tbl. capers
pinch red pepper flakes
2 Tbl. butter
1/4 cup fresh cilantro, chopped


In a large saute pan, add olive oil, saute onions until soft, then stir in garlic for about 2 minutes.  Add tomatoes and cook until soft.  Stir in wine, olives, capers and red pepper flakes.   Place fillets into sauce, cover and simmer for about 13 minutes or until fish flakes with a fork.  Transfer fish to serving platter and cover to keep warm.  Increase the heat on sauce and add butter, simmer until sauce thickens.  Stir in cilantro and pour sauce over fish. 


Cuban Chicken with Plantains


First make an adobe seasoning; in a bowl mix 4 Tbl. salt, 4 Tbl. garlic powder, 2 Tbl. onion powder, 2 Tbl. black pepper, 2 Tbl. ground cumin, 1 Tbl. paprika, 1 tsp. chili powder and 1 tsp. dried oregano


1 large onion, chopped
3 to 4 lbs. chicken, cut into pieces and washed patted dry
4 garlic cloves, minced
1 large green bell pepper, chopped
1 1/2 cups water
2 medium ripe plantains
3 ruby red tomatoes, chopped
2 Tbl. fresh lime juice
fresh limes cut into sections


Season the chicken pieces with the adobe seasoning.  In a large heavy saute pan, add oil and chicken pieces browning on all sides, do this in batches.  Remove chicken to plate and keep warm.  When all chicken is browned, add onion, bell pepper and garlic sauteing for about 4 minutes.  Peel the plantains and cut into 1 inch pieces.  Place the chicken in a large Dutch oven, cover with water and add all the other ingredients.  Cover and simmer for about 25 minutes.  To serve; place chicken mixture on platter and add fresh lime sections.  Serve with rice.

Cuban Opera Cake Recipe  Many years ago on my one and only trip/vacation to Miami I was sitting on my hotel balcony one morning, drinking a nice espresso reading the new paper and came across this recipe, as well as a couple of other ones I took from the paper regarding Cuban food.  The history of this cake is said to be derived from a French bakery in Paris in the 1930's and made for a famous opera star - who that is I could not find out.  It's a fantastic cake and the only change I've made is to use a ganache instead of the original chocolate icing


4 oz. bittersweet chocolate
2 cups all purpose flour
2 tsp. baking soda
1/2 tsp. salt
2 cups brown sugar, packed
1 stick butter, soft
3 tsp. pure vanilla extract
4 eggs
1 cup sour cream (not light)
1/2 cup creme de cacoao
1/2 cup freshly brewed coffee (strong)
Buttercream
8 oz. milk chocolate, chopped (good quality)
1/2 cup sugar
4 egg yolks
2 Tbl. water
2 Tbl. light corn syrup
1 1/2 sticks butter, soft
Mousse
1/2 cup half and half
4 Tbl. sugar
1 Tbl. instant espresso powder
4 egg yolks
1 tsp. unflavored gelatin softened in 1 Tbl. water for 10 minutes
1 cup heavy whipping cream
1 tsp. pure vanilla extract


Ganache
12 oz. semisweet chocolate, chopped (good quality)
1 1/2 cups heavy whipping cream
1 Tbl. brandy, if desired


Preheat oven to 325 degrees.  Cake: Butter two 9-inch cake pans.  Line bottoms with parchment paper.  In double boiler melt chocolate until smooth. Remove from double boiler.  Cool.  Whisk flour, baking soda and salt in bowl.  With mixer beat sugar, and butter until light and fluffy.  Add vanilla.  Add eggs one at a time, beating well after each addition, being sure to scrape down bowl.  Gradually add melted chocolate.  Beat in dry ingredients alternating with sour cream beginning and ending with dry.  Beat in creme de cacao and coffee.  Divide batter between the pans and bake for about 30 to 35 minutes.  Remove to cool for about 10 minutes.  Cool completely on racks.


Buttercream; In double boiler melt chocolate stirring until smooth.  Remove from heat and whisk sugar, egg yolks, 2 Tbl. water and corn syrup in bowl to blend.  Add 1/4 cup butter.  Set bowl back over simmering water; whisk constantly until mixture reaches 170 degrees or about 5 minutes.  Remove bowl and using an electric mixer, beat until completely cool and thickened about 6 minutes.  Gradually beat in 1/2 cup butter, 1 Tbl. at a time.  Beat in cooled chocolate.


Mousse; Bring half and half, 2 Tbl. sugar and espresso powder to a simmer in saucepan over medium high heat.  Whisk egg yolks and remaining 2 Tbl. sugar in a bowl to blend. Gradually whisk hot half and half mixture into yolk mixture (tempering).  Return to saucepan and stir continually until registers 160 degrees or 2 minutes.  Pour into large bowl. Add softened gelatin; stirring until dissolved.  With electric mixer beat until cool about 10 minutes.  Using clean dry beaters, beat cream and vanilla in a bowl until stiff peaks form.  Fold the whipped cream into the coffee mixture.

For ganache; Place chopped chocolate in a bowl, heat cream just to boiling point, but do not boil.  Pour over chocolate and stir to melt, adding brandy if desired.


For each cake layer cut horizontally in half. Place 1 cake layer in bottom of 9-inch springform pan.  Cover with half of buttercream, place second cake on top of first layer and cover with mousse.  Top with third layer.  Refrigerate 1 hour.  Spread buttercream over third cake layer, top with fourth cake layer.  Cover and refrigerate overnight.   Run a sharp thin knife around sides of pan to loosen.  Release springform pan and scrape excess mousse from sides of cake - yes, at this point you need to eat that mousse.  Place cake on springform base onto a cooking rack on a baking sheet.  Pour ganache over cake allowing to drip down edges. Refrigerate cake 2 hours, keep refrigerated.  To serve; place springform base on pretty cake plate or stand and slice into pieces.  Keep leftovers refrigerated.


Cuban Bread Pudding


1 loaf of fresh Cuban bread - I have also made this with croissants
4 eggs
2 cups whole milk
1/2 cup whipping cream
2 tsp. pure vanilla extract
1 tsp. ground cinnamon
1 cup butter, melted
2 Tbl. dark rum
2 tsp. dry white wine
1 cup raisins
zest of large lemon
1/2 tsp. salt


Beat eggs in large bowl - add milk, cream, sugar, vanilla, butter, cinnamon, rum, wine, lemon zest and salt.  Cut the bread into 1-inch pieces.  Place bread into bowl and mix well.  Place raisins into mixture and stir.  Preheat oven to 375 degrees.  Butter bottom of a baking dish and add mixture.  Place baking dish inside a larger pan and fill bottom of larger pan with hot water about 1-inch up side of pan.  Bake for about 1 hour or until cooked through.  Carefully remove from oven and remove bread pudding pan to cooling rack.  To serve; either cut into slices or scoop out into bowls, add whipped cream on top.


Cuban Citrus Pie


1 (9-inch) baked pie shell (either pastry shell or graham cracker shell)
3/4 cup sugar
3 Tbl. cornstarch
1/3 cup fresh lime juice
zest of 2 limes
1 cup half and half
1/2 stick butter, soft
1 cup sour cream (not light)
1 cup heavy whipping cream
1/4 cup powdered sugar
lime sliced thinly


In a saucepan, add sugar, cornstarch and lime zest, mixing well.  Stir in lime juice until smooth.  Add half and half.  Turn heat to medium and stir, add butter stirring until mixture thickens, and bring to boil about 10 minutes.  Remove from heat and cool, stirring occasionally.  When cooled, fold in sour cream and pour mixture into baked pie shell.  Cover lightly with plastic wrap and place in frig for 2 hours.


Just before serving; in bowl of electric mixer, add whipping cream and 1/4 cup powdered sugar, whipping to medium peaks.  Slice pie and place on serving plates, top with whipped cream and slice of lime for garnish.


Cuban Baked Bananas (love these)


6 bananas, yellow in color, firm to touch, sliced lengthwise
1/2 cup brown sugar
1/2 cup butter, soft
1/2 cup raisins
1/2 cup pecans, chopped
1 Tbl. brandy


Butter a 9x13 baking pan and line with half of the bananas.  Sprinkle with brown sugar and dot with butter.  Sprinkle with half of the raisins and pecans.  Repeat layers.  Bake in 350 degree oven for about 30 minutes.  Let cool for about 5 minutes and sprinkle with brandy.  Serve over vanilla ice cream.  Simply delicious!  Serve with Cuban Coffee which is basically strong espresso sweetened with lots of sugar or better yet, 4 tsp. of sweetened condensed milk.


Bon Appetit

"When my anxious thoughts multiply within me,

your consolations delight my soul."  Psalm 94:19

Happy New Year's Day Brunch 2012

It's hard to believe 2012 is here so let's celebrate with a New Year's Day Brunch!  You can adjust these recipes according to how many guests you are serving.  I happen to like to serve a wide variety of brunch dishes.  Pick and choose from this list or make them all.  Be sure to serve in chafing dishes if you plan on keeping your brunch going for awhile so all your food items stay at the perfect temperature.

To set and elegant table for New Year's Day, lets get rid of all the Christmas decorations and start with a fresh palette of white or delicate hues of creams.  Add a crisp white tablecloth with a runner in a creamy tone.  Roll white napkins and secure with a silver napkin ring (love the vintage ones.)  Place white plates, silver flatware and crystal stemware on the table.  Add a white or silver vintage vase or bowl full of white tulips and greenery or other white flowers your florist might have available.

For the buffet; place small pans, bowls, etc., on the buffet table and drape crisp white tablecloths over the these.  You will place your serving dishes on top of these to create a high/low effect.  Add various shaped mirrors as this looks amazing too.   


I like to serve a large platter of mini bagels, lox, softened cream cheese (place in a pretty silver or crystal bowl) small bowl of capers, thinly sliced red onion, and thinly sliced ruby red tomatoes.  A fresh platter of vegetable's with a delicious dip(s) is nice too.


Serve pitchers of fresh orange juice, tomato juice, or grapefruit juice as well as brunch cocktails, if desired (see recipes below.)

Wishing you a very blessed and happy New Years 2012.  I hope you enjoy the recipes listed below.


New Year's Day Mimosas


4 cups fresh orange juice
2 cups pineapple juice, chilled
4 Tbl. grenadine
2 (750 milliliter) bottle of Champagne chilled (get a good quality)


Stir together orange juice, pineapple juice and grenadine.  Pour equal parts of juice mixture and Champagne into flutes.


Bloody Mary's (in a pitcher)


1 (46 oz.) V8 juice, chilled
1 Tbl. freshly ground black pepper
3 Tbl. fresh lime juice
1 Tbl. Tabasco
1 Tbl. Worcestershire sauce
1/2 tsp. Old Bay seasoning
1/2 cup vodka, chilled
crisp celery sticks


In a large pitcher, combine all ingredients except celery, mix and pour into glasses with ice.  Add celery sticks. 

Truffles and Scrambled Eggs (how decadent)


12 eggs in their shells
1/2 cup heavy whipping cream
1 cleaned medium fresh black truffle
salt and freshly ground
Fresh parsley, chopped


Place eggs in their shells in a large bowl with the black truffle.  Cover with plastic wrap and refrigerate for 24 hours to let the truffles fragrance permeate the eggs.


Crack the eggs into a bowl, add cream and whisk season with salt and pepper.  Grate the truffle on large holes on box grater (save 2 Tbl. to side) and stir the rest into eggs.  In a large saute pan add butter or olive oil and eggs, gently stir with a rubber spatula just until set (so they are still soft and creamy.)  Remove to platter or chafing dish and garnish with extra truffles. Sprinkle on some  fresh chopped parsley.


Note:  if you don't care for truffles try some of these additions to your eggs;  sauteed spinach, sauteed onions, cooked ham, sausage, bacon, various types of cheeses, lox, smoked salmon, scallions, cream cheese, artichoke hearts, sauteed mushrooms, salsa, chopped tomatoes, caviar (use to sprinkle on top), herbs, peppers, or sauteed zucchini just to name a few items.


Delicious Hash Browns


7 large russet baking potatoes
salt and freshly ground black pepper
Fresh parsley, chopped
oil


Wash potatoes and place in 400 degree oven for about 1 hour or until fork tender.  Cool slightly and place in frig until morning.  Remove potatoes and shred in largest holes of box grater or place in food processor and shred.  On a large griddle or in a large saute pan, add some oil and heat up.  Add potatoes in batches, season with salt and pepper and let cook until crispy on bottom, turn over and move them around with wooden spoon, let get brown. Do not flatten.  Remove to platter or chafing dish, add more oil and more potatoes continue cooking until all potatoes are done.


Homemade Breakfast Sausage


1 bay leaf
1 1/2 tsp. red chili flakes, crushed
1 1/2 Tbl. fresh sage, finely chopped
1 tsp. Coleman's dry mustard
2 lbs. ground pork
3 tsp. salt
2 tsp. freshly ground black pepper
dash of nutmeg
oil


In a spice ginger, grind bay leaf and chili flakes to a fine powder, add fresh sage, dry mustard, and nutmeg, pulse to combine.  In a large bowl, add ground pork with spice mixture, salt and pepper,  Mix with your hands until all are combined.  Form the patties and make a small depression in the center of each patty with your thumb.  Refrigerate 1 hour or overnight.  Heat a little oil in a large saute pan and add patties, cooking until browned and done.  Remove to paper towels to absorb and oil.  Place on serving platter or chafing dish.


Banana Pancakes


1 1/4 cups all purpose flour, sifted
1 Tbl. baking powder
1 Tbl. sugar
1/4 cup pecans, chopped
2 large very ripe bananas
1 egg
1 1/4 cups buttermilk
1 Tbl. creme de banana liqueur
4 Tbl. butter, melted


Preheat oven to 200 degrees.  Place sifted flour, baking powder and sugar into large bowl.  Add pecans and set aside.  Mash the bananas with a fork until lumpy.  Whisk in egg, buttermilk, liqueur and 2 Tbl. of butter, then add flour mixture whisking until combined.  Let batter rest for 10 minutes.


In large skillet or on a griddle, add butter and heat.  Make small pancakes, cooking until bubbles form on tops of cake, then turn and continue cooking.  Place finished pancakes on large platter with a clean kitchen towel over them.  Repeat cooking until all cakes are cooked.  Place in chafing dish or platter.  Serve with warm pure maple syrup.


Overnight Easy French Toast


1 cup brown sugar, packed
1/2 cup butter
2 Tbl. light corn syrup
2 large tart apples, peeled and sliced into 1/4-inch thickness (spritz with fresh lemon juice)
ground cinnamon
apple pie spice


4 eggs, slightly beaten
2 cups half and half
1/2 cup heavy whipping cream
1 Tbl. pure vanilla extract
9 slices of good quality white bread, cut about 1-inch thick
Pecans, chopped


Pure maple syrup (warmed)


In a saucepan, add butter, brown sugar and corn syrup, cooking about 7 minutes.  Pour into a 13x9 baking dish and arrange apples on top, sprinkle with cinnamon and apple pie spice.  In a bowl; mix eggs, half and half, whipping cream and vanilla.  Drop bread slices into mixture for 1 minute allowing bread to soak up mixture.  Place bread over apples in pan.  Cover and refrigerate overnight.  Remove from refrigerator 30 minutes before baking.  Preheat oven to 350 degrees and bake for 35 to 40 minutes.
 
My Favorite Bacon/Cheddar/Chive Biscuits


7 1/2 cups all purpose flour
3 Tbl. baking powder
1 Tbl. sugar
1 3/4 tsp. salt
1 tsp. baking soda
3/4 lb. unsalted butter, chilled and cut into small pieces
2 cups buttermilk
1 cup half and half
dash of Tabasco
7 slices bacon, finely chopped
1 1/4 cups sharp cheddar cheese, shredded
2 Tbl. fresh chives, snipped


Preheat oven to 375 degrees.  In a saute pan, add bacon and cook until crisp.  Remove to paper towels to drain.


In a large bowl, whisk together the flour, baking powder, sugar, salt and baking soda.  Add butter to the mixture and with your fingers work together until flour mixture has pea-size pieces. 


In another bowl, whisk buttermilk, Tabasco and half and half.  Pour the buttermilk mixture over the flour mixture, add cheese, bacon and chives, stir mixture until ingredients are combined.  If flour mixture is too dry, add 1 Tbl. more buttermilk at a time.  Turn dough out onto a floured work surface.  Roll out into 2-inch thickness.   Using a 2-inch round cookie cutter, cut out biscuits and place on baking sheet.  Arrange biscuits so they touch.  Re-roll scraps and cut out more until all dough is used.  Bake about 30 minutes or until golden brown.  Transfer to cooling rack, then place in large basket or bowl with white napkins and cover.  Serve with butter and I also like pepper jam on them or ham salad (see recipe below.)


Ham Salad


2 lbs. fully cooked boneless ham (we like Black Forest Ham) cut into chunks
1/4 cup each; dill and sweet relish or finely chop up bread and butter pickles, gherkins or dill pickles
1 cup mayonnaise
1 Tbl. celery seeds
6 scallions, minced including green part
1 1/2 tsp. honey mustard
1 tsp. prepared horseradish
1 tsp. fresh lemon juice
freshly ground black pepper
5 hard cooked eggs, peeled and finely chopped
1/4 cup fresh parsley, finely chopped


In batches add ham to food processor and coarsely grind, scraping down sides as you go.  Place ham in large bowl, add other ingredients, stir and taste adjusting seasonings.  Refrigerate covered until service.  Place in crystal serving bowl and add extra chopped parsley.  If keeping ham out for awhile, place crystal serving bowl, inside another bowl full of crushed ice. 


Festive Fruit Compote


2 cups frozen cranberries
4 Anjou pears, cut into 1/2 inch wedges (remove cores)
1 1/4 cups cold water
2 1/2 inch strips orange peel
1/2 cup orange juice
1/2 cup sugar
1 cinnamon stick
4 large red grapefruit


Combine cranberries, water, orange zest, orange juice, sugar and cinnamon to saucepan. Bring to boil, add pears and reduce heat to medium low.  Cook stirring until cranberries and pears are tender about 7 to 10 minutes. Transfer to large bowl and cover, refrigerate about 2 hours.  For grapefruit; with a sharp paring knife, remove all skin and white pith from grapefruit.  Working over a bowl, cut the grapefruit segments and add segments and juice of grapefruit to the cranberry mixture.  Serve in a pretty silver or crystal bowl.


Pound Cake


12 oz. butter, soft
2 Tbl. plus 3 cups all purpose flour
3 cups sugar
6 eggs
1 tsp. baking powder
1/2 tsp. salt
1 cup milk, room temp
1 tsp. pure almond extract
1 tsp. pure lemon extract
1 tsp. pure vanilla extract


Preheat oven to 325 degrees. Grease a 10-inch tube pan with butter. Add 2 Tbl. of flour and coat pan, removing excess.  In a bowl, sift flour, baking powder and salt.  In another bowl, combine milk, almond, lemon and vanilla extracts.  In bowl of mixer with paddle, cream butter until light and fluffy about 2 minutes.  Gradually add sugar, scraping down bowl and beat abut 3 minutes.  Add eggs, one at a time beating and scraping down bowl.  Reduce to low and add flour mixture alternating with milk, beginning with flour.  Scrape down sides of bowl.  Place batter into pan and tap on counter.  Bake for about 1 hour 15 minutes or until done and lightly golden brown.  Let cool in pan on rack for 1/2 hour.  Invert cake onto rack and let cool before slicing.  Serve with  Black Cherry Sherbet (see recipe below)


Black Cherry Sherbet


5 cups pitted dark sweet cherries (you can use frozen)
1 1/2 cups water
1 cup sugar
1 cup Champagne
2 tsp. lemon zest, finely chopped


In a blender combine cherries and 1 cup of water.  Cover and process until pureed.  Strain cherry mixture through sieve, discarding pulp.  In a bowl combine strained cherry mixture, remaining water, sugar, Champagne and lemon zest, stirring until sugar dissolves.  Pour into a 13x9x2 inch baking pan.  Cover and freeze about 4 hours or until almost firm.  Break frozen mixture into chunks.  Place chunks into a chilled large bowl and beat on medium until smooth, but not melted. Return to the cold pan, cover and freeze 8 hours or until sorbet if firm.

Bon Appetit

"Yet those who wait for the Lord will gain new strength; they will mount up

with wings like eagles, they will run and not get tired,

they will walk and not become weary."  Isaiah 40:31

A Very Merry Christmas Dinner

A beautiful decorated dining table with silver and white is lovely for creating the perfect ambiance for this festive occasion.  Start with a crisp white table cloth and napkins.  Add a large antique silver bowl overflowing with white and silver glittery Christmas ornaments, maybe tucking in a few evergreen boughs for color.  For your chandelier, hang various silver and white beaded glittery snowflakes from different lengths with clear thin fishing line.  Add vintage silver candle holders with white candles lit for soft lighting.  You can also place fresh evergreen boughs on the serving buffet and add beaded ornaments and votive candles throughout for a festive look.  White dinner plates sitting upon individual round mirrors for each setting looks lovely too. 

Wishing you a delicious Christmas dinner with your family and friends.  I hope you enjoy the recipes listed below.

Champagne Punch - This ones for my son-in-law Derek

1 1/2 cups sugar
1/2 cup light corn syrup
2 tsp. almond extract
4 lemons, zested and juiced
2 cups Cognac
1 cup cherry liqueur
1 cup dark rum
1/3 cup superfine sugar
2 (750 ml) bottles cold sparkling water
2 (750 ml) bottles chilled Champagne (good quality)

In large saucepan, combine 3 cups water with sugar and corn syrup.  Bring to boil, stirring to dissolve the sugar.  Boil until the liquid reaches on candy thermometer 220 degrees.  Cool the syrup to room temp.  Stir in the almond extract. Cover syrup and store overnight.  Mix the lemon zest and superfine sugar in a 2 1/2 gallon punch bowl.  Mash the zest into the sugar with a wooden spoon.  Pour in the lemon juice and stir to dissolve sugar. Whisk in the sugary syrup.  Stir in the Cognac, cherry liqueur and rum.  Let mixture stand at room temperature 30 minutes.  At serving time, slowly pour in the sparkling water and Champagne.  Stir gently and add ice.

Bibb Lettuce with Pears and Blue Cheese Salad

Vinaigrette
1/2 cup whole cranberry sauce
1/4 cup fresh orange juice
1 tsp. Dijon
3 Tbl. canola oil
2 Tbl. Balsamic vinegar
1 tsp. honey
1 tsp. fresh ginger, peeled and minced finely
salt and freshly ground black pepper

Salad
2 heads Bibb lettuce
2 large firm, but ripe pears, thinly sliced
2 Tbl. fresh orange juice
1 medium red onion, julienned thin slices
1/2 cup blue cheese (I like Maytag) crumbled
1/2 cup Hazelnuts, lightly toasted and chopped

In a container place vinaigrette ingredients and shake well to incorporate.  Taste and adjust seasonings.

For salad, wash and spin dry lettuce leaves, tear into large pieces onto a platter. In a bowl, add sliced pears and orange juice, gently mix.  Remove pears and arrange around lettuce on platter, add onion slices, blue cheese and hazelnuts over top.  Drizzle on dressing, serving extra on the side. 

Stuffed Christmas Goose with Cumberland Sauce (I love this sauce)


1 (12 lb.) goose


Stuffing
2 oranges
3 cups bread cubes, good quality (toasted)
1 large crisp apple, peeled, cored and chopped
1/2 cup golden raisins
1/2 cup pecans, chopped and lightly toasted
1 medium onion, chopped
2 tsp. orange zest
2 tsp. thyme
1 tsp. salt
Freshly ground black pepper
1/2 tsp. freshly grated nutmeg
chicken stock, warmed (good quality)


In a saute pan, add some butter and saute onions until softened.  Peel oranges and section, saving about 2 Tbl. of juice.  Dice oranges.  In a bowl, add bread, sauteed onions, diced oranges, chopped apples, raisins, pecans, 2 Tbl. orange juice, orange zest, salt, pepper, nutmeg and thyme.  Our over a little chicken stock to moisten, you don't want it too wet, just enough to hold together.


Clean your goose (wash with cold water) and pat dry.  Stuff goose with stuffing and with a sharp fork or paring knife prick goose legs and wings all over.  Place goose on rack in shallow roasting pan and roast at 325 for about 4 hours.  Periodically spoon of excess fat.  Remove from oven and allow to rest for about 10 minutes before carving.  Place meat and stuffing on serving platter and garnish with orange slices and sprigs of fresh parsley.


Cumberland Sauce
1 Tbl. orange zest
1/2 Tbl. lemon zest
1 cup red currant jelly
1/3 cup Cabernet wine
1/2 cup fresh squeezed orange juice
2 Tbl. fresh lemon juice
1 Tbl. brown sugar
1/4 tsp. dry mustard
pinch of cayenne
pinch of ground ginger
salt and freshly ground black pepper

Combine all ingredients except salt and pepper into a large saucepan and bring to a simmer. Reduce to low and simmer 15 to 20 minutes stirring occasionally.  Taste and season with salt and pepper. 

Herbed Roasted Potatoes

3 lbs. small red potatoes
1/2 cup olive oil
zest of one lemon
1 Tbl. fresh rosemary, chopped
1 Tbl. fresh thyme, chopped
4 Tbl. fresh flat leaf parsley, chopped
salt and freshly ground black pepper 

Preheat oven to 375 degrees.  Place potatoes into a large bowl, add other ingredients except parsley and toss gently. Place potatoes onto a baking sheet and bake for about 40 to 55 minutes or until tender.  Turn potatoes occasionally while cooking.  Remove and sprinke with parsley and toss.  Place on serving platter.

Haricot Verts with Shallots and Pancetta

2 lbs. Harcoit Verts
6 oz. Pancetta, diced
3 large shallots, thinly sliced
3 Tbl. butter
salt and freshly ground black pepper

Place beans into pan of boiling water and cook for about 4 minutes to crisp/tender.  Remove to colander and drain then place in bowl full of ice water to stop cooking.  Meanwhile, in a large saute pan, add pancetta and cook until crispy, remove to paper towels. Remove beans from cold water and pat dry. Add shallots to pan and cook until caramelized.  Add butter to pan, beans, and stir until heated through with shallots.  Season with salt and pepper.  Remove to serving platter and sprinkle on pancetta. 

Orange Whipped Cream Cake - Something light and fresh for dessert

Cake
1 cup plus 2 Tbl. cake flour, sifted
3/4 cup sugar
1 1/2 tsp. baking powder
1/2 tsp. salt
1/4 cup vegetable oil
4 eggs, separated (2 of the yolks are for the filling)
1/4 cup plus 2 Tbl. freshly squeezed orange juice
1/4 tsp. cream of tarter (be sure it's fresh)

Filling
1 cup sugar
2 Tbl. cornstarch
1/2 tsp. salt
1 cup freshly squeezed orange juice
2 Tbl. orange zest
2 Tbl. freshly squeezed lemon juice
2 Tbl. unsalted butter

Frosting
2 cups heavy whipping cream
1 tsp. pure vanilla extract
4 Tbl. powdered sugar
2 Tbl. buttermilk

Preheat oven to 325 degrees.  Have two 7 1/2 inch spring form pans ready (do not use non stick)

Sift the cake flour, sugar, baking powder and salt in bowl of electric mixer.  Add oil, 2 of the egg yolks and the orange juice.  Beat on high for 1 minute or until smooth.  Wash the beaters.

In large bowl of the mixer, on high beat the egg whites and cream of tarter until stiff peaks form when beaters are lifted.  With large rubber spatula, fold in the orange juice batter into the beaten whites.  Pour the batter evenly into the prepared pans and gently smooth tops.

Bake for 40 minutes or until pick inserted in center comes out clean.  Invert and completely cool the cake upside down by resting each on the rims of three empty pans.

Run a metal spatula around the edges to loosen cakes and remove the pans sides.  Lift cakes from the pan bottoms with the spatula.  With a long serrated knife, slice each cake in half horizontally.

For the orange filling;  In small saucepan, stir together sugar, cornstarch and salt.  Stir in the orange juice and the remaining 2 egg yolks.  Cover over medium high whisking constantly the mixture thickens and boils.  Remove from heat and add orange zest, lemon juice and butter, stirring until butter is melted.

Pour into a bowl, press plastic wrap directly onto the surface and refrigerate until cooled.

For frosting; in chilled bowl of mixer bowl on high beat the cream and vanilla to soft peaks.  Gradually add powdered sugar, beating to stiff, then stir in buttermilk.

Fold 1 cup of the  frosting into the chilled filling, cover and refrigerate remaining frosting.

Place on cake layer on serving plate.  Spread on some filling, add second and third cake layers spreading each with orange filling.  Top with last cake layer.  Frost the top and sides of cake with frosting making it look luscious and fluffy like snow.  Refrigerate until ready to serve. 

Bon Appetit

A gentle, humble couple had traveled long and far to a little town called Bethlehem and a stable beneath a star.  There among the cattle, God sent His Son to earth with only an angel chorus to celebrate His birth.  Yet shepherds heard their message, and knelt there in the straw, amazed and filled with wonder at the Baby whom they saw.  Then wise men came to worship, with precious gifts to bring, knowing that before them, was their Savior and their King.  Christ came to us from heaven and did not count the cost, yet behind His humble manger stood a waiting rugged cross.   - Author R. Fogle

Also see Luke 2:1-20 in the bible