Skip to content

Posts from the ‘Desserts’ Category

Dulce de Mora

IMG_5355

The weather is defrosting, but I spent Sunday half inside my freezer where I found the nearly forgotten bag of moras.  Also called Andean blackberries, moras are a little more tart, firmer, and brighter than the blackberries commonly found in the US.  I’d picked them up in an amazing Latin American market in Jackson Heights.  Well-stocked with incredible variety but hard to get to, I brought back as much as I could carry.  A few months later, I’ve barely made a dent in the frozen guavas, jarred loroco, or guasca leaves I stockpiled.  I was looking to change this and remembered a dessert my friend’s mother, Mari Ines, made when she was teaching me how to make ajiaco Bogotano.  In the time it took her to finish the ajiaco, she simmered the berries in syrup and served them with queso fresco.  After calling Mari Ines for the recipes and ratios, I quickly made it for friends that night.  There are so many things I’m looking forward to this summer, but in these in between days, it felt good to take advantage of what I already had. Read more

Capirotada Estella

IMG_5163

Since I started researching my cookbook, I’ve been almost entirely dependent on the kindness and generosity of friends of friends and near strangers.  Whether it’s recipes, or advice, or just a great story, I’m amazed at what people are willing to share when their sharing food.  I think it was wanting to bring some of that back into my site that sent me looking for empadinhas at my friend Claudia’s and prompted me to hit up my family for a recipe for capirotada, a Mexican lenten bread pudding. Read more

Almond-Orange Flan

IMG_4917

Whenever I turn out a successful flan, I always feel like I’ve gotten lucky.  Made with with relatively few ingredients, they should be simple but that’s not always the case.   I recently tried to make a Mexican flan imposible (part custard, part chocolate) that turned out to be – well – impossible.  This week, I was determined make this almond-orange flan for the Cooking Channel’s Devour the Blog dairy-free for Passover.  Making flan without my go-to cans (part condensed milk, part evaporated milk) was unnerving, but I had a feeling it would work out in the end.  I was due. Read more

Churros con Chocolate

IMG_4359

I was in Miami a few weeks ago when the temperature dipped to the high-60s.*  Anywhere else this would have been a non-event in January, but for me it was a big deal.  It had been unusually warm through the holidays so my family and I took no chances that this could be our last opportunity for midnight churros at Las Palmas – freshly fried and served with chocolate so thick that the spoon could stand on its own. Read more

Boniatillo

IMG_3199Deep in cookbook research the past few weeks, this boniatillo has been on deck for awhile.  Now that I’m (almost) ready to return to regular programming, I couldn’t go forward until I posted a favorite and final recipe from last year.  Boniatillo – boiled sweet potatoes cooked down with syrup, spiced with cinnamon and spiked with rum – is a simple kind of dessert that would be easy enough to make before the holidays.  Or so I thought. Read more

Chayotes Rellenos Dulces

I’d almost given up on the stuffed chayotes when I put them in the oven.  Bright green and plump, they’re available year round and go by christophene (France), mirliton (Caribbean), chu-chu (Brazil), güisquil (Central America), depending on where you find them.  Bought the week before, they kept well so it was easy put them off for another day.  I’d had them sauteed and lightly dressed and filled with chorizo before, but there was a sweeter variation I came across in older Cuban cookbooks that I decided to try. Read more

Hungry for Frio-Frios

A few weeks ago, I set out to find shaved ice vendors on the Lower East Side for Edible Manhattan.  Not only was it early spring, but it felt like years since I’d come across the kind of traditional, wooden slat push cart I was hoping to find.  When I did set out to look for them one Saturday, it was the kind of  hot where the pavement trembles in front of you, so it was a very real relief when I met Andres Fabré on the corner of Clinton & Essex.  Last week I filmed this Edible segment for NY1 with Rachel Wharton of Edible Manhattan featuring Andres – all the assurance I needed that it was more than a mirage.

Helado Tostado El Carmelo

Bonatillo Low Res-0101

It’s been coming for awhile, but instagrams are now everywhere.  Nostalgia for the present makes sense in the summer and that seems to be the app for it.  While I love the effects, there’s something unearned about tapping an icon and adding a 1977 filter  to a 2012 happening.  As someone who already has a seventies-circa filter coloring their earliest memories, it can be disorienting, erasing the line between then and now. Read more

Filloas

I’ve had it flagged for a long time but it wasn’t until this weekend that I finally made a batch of Galician filloasServed year around in northern Spain, they are most popular during early winter’s carnival season.  Similar to crêpes, they’re made from with the usual suspects – flour, eggs, milk – but can also be blended with stock and cooked off with bacon fat or lard instead of butter.  The thin batter is poured onto a hot skillet (or a stone), flipped and filled or sprinkled with sugar and served as dessert.  Hovering somewhere between sweet and savory, they can be hard to classify.  Read more

Cascos de Guayaba en Almíbar

It’s not really news that you should see what tops the ingredients list of certain foods and rule out anything lab born. Still, we all have our blind spots and for me its guava in all its forms. Easy enough for most to avoid, except for Cubans to whom its practically a food group, I get as far as seeing red color #20 and think better of it. When I’m in Miami, this isn’t a problem.  I can always find freshly made poached guavas, pastes and jellies in local markets.  Visting Jamaica this past November, my suitcase was weighted down with jarred preserves where the most intense add-in was clove and maybe a dash of nutmeg. In New York, I have fewer options.  Read more