multiculturalfamilyrecipes

Just another WordPress.com site

Salvadorian: Pastel de Tres Leches April 30, 2012

Filed under: Dessert,Recipes,Salvadorian — multiculturalfamilyrecipes @ 10:32 pm

Image

Ingredients:

Cake

  • 1 1/2 cups Flour
  • 1 teaspoon Baking Powder
  • 1/2 cup, or 8 tablespoons unsalted butter, room temperature
  • 3/4 cup sugar
  • 5 eggs, room temperature
  • 1/2 teaspoon vanilla extract
  • 1 cup whole milk
  • 1 cup sweetened, condensed milk
  • 2/3 cup evaporated milk

Whipped Cream Frosting

  • 1 1/2 cup whipping cream
  • 1/2 cup sugar
  • 1 teaspoon vanilla

Directions:

  1. Preheat oven to 350 degree, and grease and flour an 8×11-inch baking pan.
  2. Sift the flour and baking powder into a large mixing bowl. Cream the butter and sugar together in a mixer on medium speed until light and fluffy.
  3. Reduce mixer speed to medium-low and add the eggs one at a time, allowing each one to get incorporated before adding the next. Finally add the vanilla and continue beating until foamy.
  4. Remove the bowl from mixer and fold in the sifted flour until is well incorporated.
  5. Pour the batter into the prepared pan and bake 30 minutes, or until done. Remove from oven and set aside to cool.
  6. Pierce cake all over with a fork, toothpick or skewer. Mix the whole, sweetened, condensed, and evaporated milk together and pour the mixture over the whole cake.
  7. Refrigerate cake for anywhere from 6 to 8 hours, or until liquid is completely absorbed and cake is well chilled.
  8. Beat the cream, sugar and vanilla together until the cream holds soft peaks. Frost the cake with the whipped cream and serve.

Variations:

Substitute coconut milk for the whole milk if you like. Scatter the frosting with coconut flakes.

Substitute 1/2 cup rum for half the whole milk for a pastel with a punch.

If you would like a layer cake, divided the batter between 2 prepared, round cake pans. For layer cakes, you can add a fruit filling between the layers. Try pineapple filling peaches, bananas or any fruit that suits your fancy.

Story:

I’m not a big fan of cake, but I do like to bake. So I make this Pastel de tres Leches a lot for my parents and younger brothers. I like to see how much they enjoy it!

Advertisements
 

Afghan: Gosh-e-Feel

Filed under: Afghan,Dessert — multiculturalfamilyrecipes @ 7:44 pm

Ingredients:

  • lb flour
  • pinch salt
  • 2 eggs, whisked
  • ½  butter, melted
  • 1 heaped teaspoon granulated sugar
  • ½ cup full-fat milk
  • Vegetable oil
  • 1 tsp cardamom powder
  • unsalted pistachios powder
  • handful edible rose petals

Directions:

  1. In a large bowl combine whisked eggs; cooled, melted butter; granulated sugar; pinch of salt and milk and mix them
  2. Now add the flour in that mixture and make a dough.
  3. Leave you dough for 10-15 minutes and make sure your dough is not wet or sticky, add more flour if needed.
  4. Divide dough into two portions, cover with a teacloth or plastic wrap and allow to rest for 1 hour.
  5. Roll out first portion on a floured surface with a floured rolling pin till dough is half a centimetre thick.
  6. With a cookie cutter (size of your choice) cut out circles and pinch/pleat the sides with your thumb and forefinger so the circle resembles the ear of an elephant.
  7. Place on parchment paper as you shape them and cover with a teacloth.
  8. Take the leftover scraps from the cookie cutter and knead it into the second portion of dough.
  9. Repeat the process of rolling out the dough and cutting out circles, as you did for the first portion.
  10.  10. Place a wok on medium high heat with enough oil for deep frying. Test with a small piece of dough, if it floats freely to the top, the oil is ready.
  11.  Fry the gosh-e-feel 3-4 at a time , 5-10 seconds on each side till golden brown. Keep transferring to a plate lined with parchment paper or paper towels. Let it cool off
  12.  Lastly sprinkle with powdered sugar, cardamom powder, powered pistachios and rose petals(optional).

Story:

Gosh-e-Feel basically means elephant’s ear. Gosh-e-Feel is an easy and quick desert where anyone can make it. Gosh-e-Feel is very special to me because since childhood that was the first thing my mom made me right after dinner as a treat of being good for the day.

 

Afghan: Cream Rolls

Filed under: Afghan,Dessert,Presentation — multiculturalfamilyrecipes @ 7:07 pm

Ingredients:

  •   1lb flour
  •   2 eggs
  •   1 cup of vegetable   oil
  •   1 block of   yeast
  •   ½ powdered   sugar
  •   ¾ pistachio
  •   tbsp cardamom
  •   1 cup whipped cream or heavy cream

Directions:

  1. First mix the 2 eggs with oil and yeast. Then add in the flour. Make sure you mix it well for 10 minutes then let the dough sit for an hour.
  2. Make some balls of it like the size of your fist.  Then make your balls a really flat square. Like 1.5mm. Then use a knife to cut the square in strips of 3cm.
  3. Try to make aluminum staffs like pipe shapes. Now you have to rotate the strips you made around the aluminum staffs.
  4. Let the oven heat up 300degree for like ten minutes.
  5. Now put the pipes you made (with the aluminum) in the oven.  Let it bake for 10 minutes then keep on checking until the crust turns golden brown. It could take 10/20 minutes depending on the level of heat.
  6. Now take a grinder and grind pistachio and cardamom and sugar until its powdered.
  7. When your crust it made, while its hot sprinkle the powdered sugar, pistachio and cardamom on it and let it cool down.
  8. Now make the cream, add whipped cream with ½ cup powdered sugar and cardamom and mix them until very it becomes heavy and tick and then add in the cream inside the crust and
  9. Now sprinkle some powdered sugar and powdered cardamoms on top of your cream rolls and serve.

Story:

Afghan Creams Rolls are the best creams rolls that are out there. My favorite desert is cream rolls and especially the ones my mom makes. Afghan cream rolls are not too sweet and they melt in your mouth.

 

Italian: Chocolate Dipped Almond Biscotti April 27, 2012

Filed under: Dessert,Italian,Presentation,Recipes — multiculturalfamilyrecipes @ 11:46 pm

Ingredients:

  • 1/2 cup softened butter
  • 2/3 cup white sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour, divided
  • 2 tsp baking powder
  • 1 1/2 cups slivered almonds
  • 1 egg yolk
  • 1 tablespoon water
  • 1 cup semisweet chocolate chips
  • 2 tsp shortening

Directions:

  1. Preheat oven to 325°F
  2. Beat butter at medium speed with an electric mixer until creamy. Gradually add white sugar, beating well. Add eggs one at a time, beating well with each addition. Stir in vanilla. Mixture should be creamy at this point.
  3. Combine 1 cup flour and baking powder, and add to the butter mixture. Gradually stir in enough remaining flour to make a stiff dough, and then stir in almonds.
  4. With lightly floured hands, divide the dough in half.
  5. Shape each portion into a 9 inch log, and place 4 inches apart on a lightly greased cookie sheet.
  6. Combine egg yolk and water in a bowl, and brush the mixture on each log.
  7. Bake biscotti in oven for about 40 minutes or until lightly browned. Remove from oven and place on wire racks. Allow biscotti to cool completely.
  8. Using a serrated knife, carefully cut each log crosswise into 1/2 inch slices.
  9. Place biscotti on an ungreased cookie sheet and bake at 300°F for 10 minutes on each side.
  10. Remove to wire racks once again and let cool completely.
  11. To make the chocolate dip, melt chocolate chips and shortening in a heavy saucepan over low heat, stirring until mixture is smooth.
  12. Carefully dip one end of each biscotti into the chocolate mixture, coating it evenly. Place each biscotti on a cookie sheet covered with wax paper and allow them to cool completely.

Story:

Biscotti is an Italian cookie, usually enjoyed after a meal with coffee to go with it. My great grandmother used to make them often, although usually without chocolate. Because I love it so much, I never make them without dipping them in chocolate! Be careful though, not only are they delicious, but quite addicting! I am thinking about making these to bring to the class for our presentation.

 

Georgian: Gozinakhi April 26, 2012

Filed under: Dessert,Georgian,Recipes — multiculturalfamilyrecipes @ 8:39 pm

Ingredients:

  • 2.5 cups shredded walnuts
  • 1 cup honey

Directions:

Toast the walnuts lightly at 350F for 10-15 minutes

Chop walnuts by hand in small pieces, do not throw them in food processor because walnuts need to have a bite and the food processor will cut them too small. Lay a sheet of parchment paper and put the walnuts on top.

Put honey in a pan and simmer over low/medium heat. Once it starts to bubble put the walnut inside and stir quickly. Pour the mixture of honey and walnuts on parchment paper or a kitchen board that has been moistened with cold water.

Wet a rolling pin and roll out the thickness to approximately half an inch. This has to be done quickly so the honey mixture doesn’t harden.

let it cook for 15-20 minuts. Slice it into any shape desired. Georgians slice it into diamond shape or squares.

Let it harden for another hour and enjoy!

Story:

This is a Georgian dessert served at special occasions, usually New Years.

 

Salvadorian: Empanadas April 25, 2012

Filed under: Dessert,Salvadorian — multiculturalfamilyrecipes @ 9:47 pm

Image

Ingredients:

  • 10 ripe plantains
  • 1/2 cup sugar
  • 2 sticks of cinnamon
  • 1/2 teaspoon vanilla extract
  • 2 cups milk
  • 8-10 tablespoons cornstarch
  • olive oil

Directions:

  1. Wash plantains with a lot of water. Cut each plantain in 4 pieces. Pour 5 cups of     water onto a pot. Add the plantains, sugar, vanilla, and cinnamon. Cook this mix on medium heat for about 1/2 hour or until you feel the plantains are cooked. Let them cool.
  2. In separate pot, add the milk. Slowly add the cornstarch and stir until it has fully dissolved into the milk. Note: make sure you don’t add to much cornstarch at once. Add it little by little while the milk is still cold. Add a bit of sugar to the mix, but don’t make it to sweet. Add a bit of vanilla extract at your discretion and taste. Add a hint of powdered cinnamon to this mix at your own discretion and taste. Put this mix on medium heat. Making sure you are constantly stirring to avoid it from getting too thick. When it starts boiling, turn off the stove. Remove the milk mix from the stove and let it cool.
  3. Now that the plantains are cool, mash them into a doughy consistency. Take this plantain dough and flatten it on your hand, like a small, thick tortilla. Create as many as the dough allows you to, and put them on a plate. The milk mix should already be cool and very dense. Put a couple of teaspoons of this milk mix on the little tortillas. Fold the tortillas up, enclosing the dense milk mix inside. Press on the edges to make sure the milk mx is secured inside. These are now your empanadas.
  4. Pour the oil on a frying pan and heat it up (without burning it). Drop the empanadas on the hot oil, making sure they are completely covered in the oil. Cook until they are golden. You may spread some sugar on them after they are cooked.

Story:

Thanks to this project I was able to try and learn how to make Salvadorian Empanadas. So Sweet, you can also stuff them with refried beans and it can become a dinner plate. When my mom mentioned Empanadas as a dessert, my first thought was that this is a dinner plate, because I’ve had other Latin American Empanadas for dinner.  As she explained the recipe to me, I realized how this really was dessert. I love the dessert idea better!

 

Salvadorian: Flan de Leche April 24, 2012

Filed under: Dessert,Recipes,Salvadorian — multiculturalfamilyrecipes @ 5:46 am

Image

Ingredients:

  • 1 cup sugar
  • 1/4 cup water
  • 4 eggs, beaten
  • 1 ( 14 ounce) condensed milk can, sweetened
  • 2 cups whole milk or water
  • 1/2 teaspoon vanilla
  • 1/2 cup sugar

Directions:

  1. Preheat oven to 350 degrees. Place the 1 cup sugar and water in a heavy-bottomed saucepan and stir to dissolve the sugar. Place over medium heat and boil the sugar, without stirring, until it just starts to turn a honey brown, around 10-15 minutes.
  2. Remove the caramelized sugar from heat and pour into a 9-inch cake pan or in equal amounts into each of the 6 individual ramekins, swirling to coat the bottom. You may not need all the sugar. Place the cake pan or ramekins in  a baking pan large enough to hold them without touching.
  3. In a large bowl, beat together the eggs, condensed milk, whole milk, or water, vanilla and 1/2 cup sugar until smooth. Pour into the cake pan or into each of the ramekins.
  4. Fill the baking pan with enough warm water to come about 2/3 of the way up sides of the containers. Place in the oven and cook until a knife inserted into the center of the custard comes out clean, anywhere from 45 minutes to over an hour. Do not overcook your flan or it may curdle.
  5. Remove the custard from the water bath chill well. Run knife around the edges of the custard, invert over a serving dish and serve.

Story:

Flan is a very well known dessert in Latin America. When I was a young girl, I did not like flan. While learning to make it with my mom, I would have to sample it to see if it had the right taste. Eventually, after so much sampling it became one of my favorite deserts.