Skip to content

Posts from the ‘Cakes, Pies & Tarts’ Category

Summer Favorite

I had planned on a new post but plans were hard to hold onto this weekend – temperatures soared, ovens broke, and friends got married. So in lieu of a new post, I decided to let life be life and repost one of my favorites from last summer.

But Is It Cuban?
Looking back at my summer posts, I noticed a lot of limes on the side or off in the corner – standing by to restore the balance to anything too heavy, too rich, or just too fried.  With Labor Day coming up, it’s was only right to bring them front and center in a key lime pie.  I thought it would be a departure from my Latin American desserts when I came across a few references to the Cuban pastel de limón.  Made with juice from limones criollos – also known as key limes – and condensed milk, the custard is topped with meringue, and poured into a cookie crust made from galleticas Maria.  Could the key lime pie be Cuban?  According to Maria Josefa Lluria de O’Higgins, a version of the pie was brought to the Florida Keys in the late 1860′s with Cuban settlers during our war for independence.  Other alleged sources include self-made Florida millionaires, their cooks and local fisherman.  While I can’t pretend to be impartial, I will say this – creole limes, condensed milk, meringue – it certainly sound like us. Read more

Advertisements

Tarte Tentación

I was very excited to see my post up on the Cooking Channel‘s Devour the Blog yesterday.  I’ll be contributing regularly over the next few months and hope you will make the jump with me.  It was my first visit, so I gave a lot of thought about what to bring before deciding on a pastelón de platano maduro.  It had been awhile since I’d made one and I was dying to update one of my favorites, especially since I’d discovered recao and ajicitos tucked in between the parsley and peppers at the grocery store.  Once it was baked, photographed and eaten, my mind went to the plantain recipes I hadn’t tried.  I’d made tostones on the fly, mariquitas when I was feeling restless, and tortilla de platanos maduros just because.  With a bowl full of plantains that were just past ripe, it was time for dessert.  Read more

Hungry Birthday

This weekend marks Hungry Sofia’s second birthday.  In that first post, I talked about wanting to eat my Christmas tree (still do) and mentioned a bûche de noël but included no recipes or pictures.  Two years later and closing in 300 posts, I thought it was time for the bûche to have its closeup.  With friends coming over once again before going there separate ways for the holidays, I had the perfect excuse to make my site a birthday cake. Read more

But Is It Cuban?

Looking back at my summer posts, I noticed a lot of limes on the side or off in the corner – standing by to restore the balance to anything too heavy, too rich, or just too fried.  With Labor Day coming up, it’s was only right to bring them front and center in a key lime pie.  I thought it would be a departure from my Latin American desserts when I came across a few references to the Cuban pastel de limón.  Made with juice from limones criollos – also known as key limes – and condensed milk, the custard is topped with meringue, and poured into a cookie crust made from galleticas Maria.  Could the key lime pie be Cuban?  According to Maria Josefa Lluria de O’Higgins, a version of the pie was brought to the Florida Keys in the late 1860’s with Cuban settlers during our war for independence.  Other alleged sources include self-made Florida millionaires, their cooks and local fisherman.  While I can’t pretend to be impartial, I will say this – creole limes, condensed milk, meringue – it certainly sound like us.  Read more

Domino Effect

I couldn’t think of  a better way to celebrate my 200th post than with a game of dominoes.  Growing up Cuban, we loved playing dominoes when we were kids.  Our grandparents were happy to have us quiet and entertained for a couple of hours and we were happy to swirl the clacking tiles around the table, dunking oreos in milk between matches, and enjoying the late of hours of a Sunday afternoon.  Then we got older and everything changed. Read more

Tennis Anywhere?

When I first found this recipe for a Brazo Gitano de Guayaba in Eating Cuban, I couldn’t wait to make it.  Then strangely enough, I waited almost a year for the right occasion.  I always associate brazo gitano (or jelly roll cakes) with my childhood, mostly because it was the object of a big sister-little sister showdown over a last bite that got us both in trouble (I’m sure I’ve been forgiven by now, though technically I may still be grounded).  When my friend Aaron sent an invite for ORANGE, the opening of a tennis inspired playroom installation, I thought this orange-rum-guava rolled cake would be a good choice to bring.  An avid tennis player, Aaron decided to create an indoor court in his Brooklyn apartment.  Last night, the usual conversations-careers, politics, art- didn’t seem so adult when broken up by turns in a bright orange light-box court, smashing foam tennis balls around.  A little summer, no waiting.  The perfect tonic on a brutally cold day.

ORANGE from Aaron Cedolia on Vimeo.

Read more

Estrellitas

If you’ve ever been to a Cuban bakery, you know that the only question is how you’d like you’re guava.  In puff pastry, shortbread, masa real, with crackers or as flan, I never get tired of it.  Cupcakes were inevitable.  I’ve been making guava cupcakes with cream cheese frosting for friends but hadn’t come across just the right combination till last week.  I tried small pieces of guava paste that sank to the bottom and  guava jelly that was undetectable.  Preserves piped in just after baking worked the best, but I haven’t found them outside of Florida.  Tired of hoarding the tiny jars I’d bring back from Miami, I found a recipe for an easy filling made of guava paste, orange and rum.  A Cuban solution for a Cuban cupcake. Read more