For the past few weeks, I’ve been hopping around different countries for Devour. This recipe for sleeping meringues, however, is very close to home. I’d been trying to make my grandparents meringues which were air crisp on the outside and chewy on the inside when my friend Maria Budet shared her own grandmother’s recipe, providing the missing piece that had eluded me. Mystery solved, I added a few toasted almonds and drops of vanilla but am looking forward to many variations in the next year. Thank you all for reading and I hope you’re all enjoying a happy and peaceful Christmas morning!
Posts tagged ‘Christmas’
For years, I’ve heard about the Puerto Rican families gathering in the kitchen during their endless Christmas season to make pasteles and felt a little jealous. Researching and writing about them for Devour felt like a lonely way to go about making what should be a communal recipe. To fill the kitchen, I consulted my cousins and aunt for the traditions surrounding Puerto Rican Christmas, my friend Carmen Rivera whose husband insisted raisins should only be optional, and my market friend Arelys Ocasio who suggested I throw in plantains to the usual blend of guineos and yautia. Jump to Devour to read more. Read more
This year I did a short series of Christmas posts for the Cooking Channel’s Devour on traditional holiday dishes served in Latin America. This meant spending a lot of time speaking with friends’ parents asking them just how they made that thing I had at their house that one time. One of my first calls was to my friend’s father Oscar Marin who generously gave me his recipe not only for the buñuelos Colombianos but the natilla con panela they serve with it. I’ve always loved joining friends for their novenas but it wasn’t until I spoke to Oscar that I realized how lit up Colombian Christmas can be. Jump here to read more. Read more
I almost didn’t make a cake to celebrate Hungry Sofia’s third birthday, but then at times it felt like I might not make make it here period. There have been a million distractions pulling me away from the kitchen the last couple of months. Inspiration is not hard to find if your writing a food blog – we all have to eat and I’m always coming across a new shop, book or market – but actually getting to the kitchen and working something out is harder, much less writing about it. I’ll get it just right in my mind then draw a complete blank when I’m actually sitting down and ready to do something about it. Sometimes I feel like a three year old, getting so over simulated she tires herself out at her own party and ends up face down, party hat askew, face covered in fosting. Read more
There are few things I look forward to at Christmas that I couldn’t have any time of the year. Unlike childhood where they withhold the holiday to the very end, of the very last month, until you just can’t take it anymore, as an adult you can fly to snow, buy your own presents, mix your own nog. Turrón, however is one thing that, while I could technically indulge in year around, I only ever have at Christmas. A specialty item in May, it’s stacked sky high in every possible flavor by November and the challenge is to remember everyone’s favorite before they sell out and you’re left to choose from three kinds of coconut and a mashed up box of sugar-free Alicante. Read more
It’s been all about the boxes these days – the boxes I packed my kitchen into when I learned hours before Christmas vacation that my apartment was being renovated, the boxes I’ve been wrapping for gifts, and the ceder box or caja china I sat by for hours this afternoon with a 70lb pig roasting inside for Nochebuena. Let the de-boxing begin and have a Merry Christmas!
There’s always a point when I finish a post and choose a country category that feels a little dishonest. Well not so much dishonest but not the whole elephant either. When I decided to write about Latin food, I knew that it would be a fuzzy focus and difficult to define. Buñuelos, fritters popular throughout Spain and Latin America, are a good example. Originally from the Iberian penninsula, they’re either Arabic or Sephardic, or maybe both. Typically made from a wheat-based dough that’s flavored with anise, they’re rolled into balls or discs and deep fried then topped with a syrup or honey. Read more