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.
Posts tagged ‘Eating Cuban: 120 Recipes from the Streets of Havana to American Shores’
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