Recipes

Recipes

(by Carmen Martinez)

[SPANISH - ENGLISH DICTIONARY] [HOME]

CAFÉ CON LECHE

(Carmen Martínez)

Ingredients:

2 scoops of Spanish coffee

2 cups of milk

3 cups of water

Sugar (optional)

Preparation:

Pour three cups of water and two scoops of finely ground coffee into a sauce pan then bring to a boil. Remove the pot from the stove then strain the boiled coffee through a cloth strainer (colador) into a coffee pot and set aside. Pour two cups of milk into a separate sauce pan and bring it to a boil. Serve the café con leche by pouring 1/3 cup of hot milk along with 2/3 cups of coffee into a mug, then add 1-2 teaspoons of sugar and stir.

Café Puya: follow the same instructions as above but serve without the milk.

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TOSTONES DE PANAPÉN (PANA)

Ingredients:

1 medium size Pana (breadfruit)

1 cup of olive oil

2 tablespoons of ketchup (optional)

1 tablespoon of mayonnaise (optional)

Preparation:

Peel and cut the pana in half (clean out the center and discard). Next, cut the remaining pieces into 2" squares and place in a large bowl.

Cooking:

In a 10" skillet, heat 1 cup of olive oil then add pana pieces to fill the bottom of the pan. Lightly brown the pieces on one side for about 5 minutes then turn over and brown the other sides (for approximately three additional minutes). Remove the pana squares from pan and flatten each piece using a tostonera (a small two-piece wooden press). After flattening the pieces, place them back into the frying pan and heat for another 3 minutes. Remove the tostones from the frying pan and place them on a plate lined with a paper towel (to soak up the excess oil).

Optional Topping

Mix 2 tablespoons of ketchup with 1 tablespoon of mayonnaise. Spread the mixture on the tostones.

In a mortar, mash 4 to 5 cloves of garlic until you arrive at a paste consistency. Remove paste to a cup and then add 1/4 cup of olive oil. Mix well then spread the mixture on the tostones.

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TOSTONES DE PLATANO

Ingredients:

3 green plantains (medium to large)

1 teaspoon of salt

2 teaspoons of garlic powder

2 cups of water

1 cup of olive oil

2 tablespoons of ketchup (optional)

1 tablespoon of mayonnaise (optional)

Preparation:

Peel and cut plantains in 1 inch pieces and place in a large bowl. Add 2 cups of water to the bowl and season with 1 teaspoon of salt and 2 teaspoons of powdered garlic. Soak plantain slices for approximately one hour.

Cooking:

In a 10" skillet, heat 1 cup of olive oil then add drained plantain slices to fill the bottom of the pan. Lightly brown slices on one side for about 5 minutes then turn over and brown the other side (for approximately 3 minutes). Remove the plantain slices from pan and flatten each slice into circles, again, using the tostonera. After flattening the slices, place the circular pieces back into the frying pan and heat for another 3 minutes. Remove the tostones from the frying pan and place them on a plate lined with a paper towel (to soak up the excess oil).

Optional Topping

*see Pana recipe

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COQUITO

(makes 1 gallon)

Ingredients:

2 cans of creme of coconut

3 cans of Carnation evaporated milk

1 can of sweet condensed milk

8 cinnamon sticks

6 cups of water (reduced to 1 cup)

2 teaspoons of vanilla extract

6 egg yolks

2 pieces of fresh peeled ginger (optional)

1 cup of light rum (optional)

Preparation:

Take two separate sauce pans and add three cups of cold water to each. Add 8 cinnamon sticks to one pan and the two pieces of peeled ginger to the other. Bring both pans to a boil, letting each reduce to 1 cup of water. Next, let both mixtures stand until they cool.

In a blender - whisk 3 egg yolks, 1 1/2 cans of evaporated milk, 1/2 can of sweet condensed milk, 1 can of creme of coconut, 1/2 cup of cinnamon water, 1/2 cup of ginger water (or 1/2 cup of rum).

Pulse blend the mixture for approximately 5 minutes then transfer the mixture into a gallon jug.

Repeat the above steps with the remaining ingredients then chill and serve.

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PONCHE DE MALTA

Ingredients:

1 - 12 oz. Malta (cold)

2 - medium size egg yolks

2 - tablespoons of sugar

Preparation:

In a tall glass, whisk egg yolks and sugar together until you achieve a thick/even consistency then pour the malta and stir.

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CHOCOLATE EGG CREAM