Traditional Pasteles

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.

Ingredients for the filling:1/2 cup lard or vegetable oil1 tablespoon annatto seeds1 1/2 pounds lean pork, cut into 1/4-inch cubes1/4 pound fatback or 4—5 bacon strips, cut into 1/2-inch pieces2—3 cloves garlic, minced1 medium onion, coarsely chopped1 green bell pepper, seeded and coarsely chopped2—3 small sweet green peppers (aj?es dulces), seeded and coarsely chopped (optional) 2 medium tomatoes, seeded and coarsely chopped 4 leaves fresh culantro (or cilantrillo, or both), coarsely chopped2 tablespoons chopped fresh oregano, or 1 tablespoon dried oregano1 16-ounce can chickpeas (reserve the liquid)1/3 cup pitted green olives, sliced into thin rounds, with 1 tablespoon liquid1 tablespoon capers (optional)

Ingredients for the dough:2 large green plantains2—3 green bananas2 pounds yautia (taro root, malanga, dasheen)1 cup broth reserved from cooking the filling1 tablespoon salt
Ingredients for the wrapping:1-pound package frozen or fresh banana leaves cut into 12-inch squares, spines removed20 sheets of parchment paper 12" x 18" (If banana leaves are not available, parchment paper may be used for entire wrapping)String or butcher´s twine
Preparation: To make the filling, 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) and the capers. 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. 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. Makes 16—20 pasteles.

Classic Flan

Classic Flan

Ingredients for caramel:1/2 cup sugar1/4 cup water
For custard:1 cup milk1 cup half-and-half1 tsp. vanilla extract or 1 vanilla bean sliced lengthwise1/3 cup sugar4 large eggs
Preparation: Place oven rack in center of oven and preheat to 300°F. Grease six custard cups with vegetable oil. In saucepan over low heat place 1/2 cup sugar. Using a pastry brush, drizzle in 1/4 cup water along sides of saucepan. Do not stir sugar. Cook until sugar turns medium-brown color. Immediately place 1 tablespoon of caramel into each custard cup. Set aside to harden.
To make custard: In small saucepan combine milk and half-and-half over medium heat. Bring to high temperature, but do not boil. Add vanilla extract or bean and remove from heat. In bowl whisk together sugar and eggs. Temper egg mixture with 1 cup hot milk mixture. Whisk together and add back to remaining hot milk mixture. Remove vanilla bean pod, if used. Pour mixture into custard cups, almost filling each cup. Place custard cups into deep-sided baking sheet. Pour warm water into baking sheet to reach halfway up sides of custard cups. Bake 20 to 40 minutes until flan no longer jiggles in center. Remove custard cups from baking sheet to cool to room temperature, then place in refrigerator. To serve, run wet knife around inside edge of cup. Place serving plate over custard cup and turn over. Shake until flan separates from cup. Makes 6 servings.

Mojito

Mojito
(Fresh Mint Rum Julip)

This legendary Cuban cocktail is scented with yerba buena (known for stimulating the senses) and cleanses the palate for the feast ahead. Prepare each drink separately. Serve with light finger foods such as figs, almond-stuffed Spanish olives, nuts, cheese, grapes, or raspberries.
Ingredients:2 or 3 fresh mint leaves and 1 sprig of mint, for garnish1 teaspoon granulated sugarJuice of 1/2 limeCrushed ice1 1/2 ounces white rumClub soda or seltzer water
Preparation: Place mint leaves and sugar in a highball glass. Crush leaves lightly with a spoon. Add the lime juice and stir. Add ice and rum, then top off the drink with club soda or seltzer water. Stir again, garnish with the sprig of mint, and serve. Makes 1 serving.

La Cocina De Raquel -Carribean Coffee

In Spellfire Season 2 Deseos Navideno Raquel and her family made many traditional spanish meals which we have all come to enjoy. As a treat to all the loyal Midnight Showcase Reader, I am going to add different receipes for all to try. I do hope you enjoy the receipes.


Caribbean Coffee
This exotic blend combines dark, rich espresso with the tropical flavors of Caribbean rum and orange liqueur, topped with cream to create a dessert-like beverage.
Ingredients:1 cup brewed espresso2 tbsp. sugar2 tbsp. dark rum2 tbsp. Grand Marnier or orange liqueur of choice1 cup heavy creamCurled orange rinds for garnish
Preparation: In two large glass mugs divide brewed espresso. Add 1 tablespoon sugar to each and stir until dissolved, then mix into each 1 tablespoon rum and 1 tablespoon orange liqueur. Holding tablespoon facedown over side of mug, drizzle 1/2 cup cream over back of spoon so most of cream accumulates atop coffee. Repeat with second mug. Garnish with curled orange rinds, if desired. Makes 2 servings.

Another Review for Vamptations- Four Hearts!

http://www.loveromancesandmore.com/reviews/Mar07/vamptationsvalerie.htm

Romance Novel Reviews

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All I can say right now is WOW! Vampyric Dreams was started three years ago and now its come to life thanks to everyone at Midnight Showcase..