sweet
endings
Puerto Rican
cooks seem to have a talent for taking just about anything and
turning it into the perfect sweet something to cap dinner. Should
you be so lucky as to find yourself on the island itself, for
instance, you will see many people enjoying coconut water from a
coconut that has a straw stuck into it. To get the requisite hole
in the shell, have your fruit guy do it. (If you do try and do it
yourself, use a sharp chef's knife, and be very, very careful.)
You can do the same at home and make the experience completely
authentic at your next Puerto Rico-inspired dinner -- the next
best thing to hopping a plane and enjoying a coconut on the island
itself.
Another divine dessert
enjoyed in Puerto Rico is flan. This vanilla egg custard is
heavier and denser than crème brulee, and much sweeter. Instead
of the crunchy, flamed sugar topping, the custard is coated in a
luscious layer of caramel. Alternatively, if you're sweet on panna
cotta, try the coconut version, tembleque. It's just as light and
airy, with an unmistakable island flair. And if dessert isn't a
major part of your dinner and simple is best, just dice up a ripe
mango and serve it with a rum reduction sauce, or offer coconut
macaroons.
The best part of all
these desserts is the "do-it-ahead" factor. You can make
all these desserts, except cutting the mango, at least 3 days
ahead. In most cases, it's actually necessary to make them at
least a day ahead to let them set.
o
o o
Puerto Rico is my second
home, and its dishes never fail to satisfy my stomach and comfort
my soul. Try a few of these recipes and you too will soon find
yourself with great new traditions and exciting innovations to
bring to your food table. |
tostones
fried
green bananas
1 cup vegetable oil
3 green bananas or plantains
Cold water to hold bananas after cut
Salt to taste
Heat the oil in a large
skillet. Cut plaintains 1-inch thick on the bias. Place the
plantains in the oil and fry on both sides; approximately 3 1/2
minutes per side. Remove the plantains from the pan, and flatten
the plantains by placing a plate on top of them and pressing down.
Return them to the hot oil and fry 1 additional minute on each
side. Salt to taste and serve immediately. Serves
4-6
tembleque
coconut
custard dessert
1 13.5-oz can coconut milk
½ cup evaporated milk
1/2 cup sugar
1/2 cup cornstarch
1/4 tsp salt
1 tsp vanilla flavor
1 Combine
coconut milk, sugar, vanilla and salt in a saucepan over
medium-high heat.
2
In a small bowl,
whisk together cornstarch and evaporated milk until there are no
lumps. Add to saucepan and stir to combine. Stir occasionally,
making sure that the mixture does not boil over or burn. Once the
mixture has come to a simmer, remove from heat and let cool.
3
Pour in
individual dessert cups or a shallow dish. Cover and refrigerate
for at least 3 hours or overnight. Sprinkle with ground cinnamon
or ground nutmeg before serving. serves
8 or more |