Tag Archives: azúcar negra

Sirope Simple de Azúcar Negra

22 Oct

Aprendí a hacer esto recientemente…  Había visto como los chefs del Food Network preparan sirope simple usando azúcar blanca regular… pero yo no uso azúcar blanca nunca. ¿Podre hacerlo entonces con azúcar negra?

¡POR SUPUESTO!

El nombre no engaña… este sirope es muy simple de preparar y es tremendo para  endulzar té helado y jugos naturales hechos en casa.  En el centro de Yoga lo que hacemos es que molemos el azúcar negra con agua en una licuadora, pero esta técnica es buena para endulzar algo que no tuviste que hacer en la licuadora.

 

BROWN SUGAR SIMPLE SYRUP

3 tazas de azúcar negra
3 tazas de agua

 

  1. Agrega el azúcar negra y el agua en una cacerola grande.  
  2. Deja que hierva rápidamente y permite que el azúcar se disuelva en el agua.  Tomará de 10 a 15 minutos.

 

Deja que el sirope se enfríe antes de usarlo y úsalo para endulzar tus bebidas frías favoritas…  como este bul de parcha y guayaba.

Salsa de Fresas Frescas

30 Abr

Esta es otra de las recetas del evento Foodbuzz 24,24,24

Recientemente, mi ahijada Kamila me dijo que su helado favorito era el de fresas.  Así que cuando surgió la idea de esta cena para ella y sus hermanos, decidí que quería complacerla con su helado favorito. Desgraciadamente, esta madrina vive una vida demasiado agitada y no me dio tiempo de preparar el helado “from scratch”.   Así que se me ocurrió la mejor sustitución – helado de vainilla con una salsa de fresas.

Esta salsa es tremenda con cualquier berry – actually, la receta original se hace con “raspberries” y la aprendí del libro Barefoot in Paris de Ina Garten.  Ya la había hecho en su formato original, pero preferí esta vez hacerlo con fresas para complacer el gusto de Kamila y porque las fresas usualmente son más económicas y más accesibles que las “raspberries”.

 strawberry-sauce

HELADO DE VAINILLA CON SALSA DE FRESAS FRESCAS

1 pinta de fresas frescas, quitándoles la parte de arriba y picadas en 4
½ taza de azúcar negra
¼ taza de agua
½  taza de preserves de fresa

 

  1. En una cacerolita pequeña sobre fuego mediano, coloca las fresas, el azúcar y el agua.  Cocínalas como por 5 minutos, hasta que el azúcar se disuelva y las frutas comiencen a romperse un poco.
  2. salsa-strawberry-prep1
  3. Apaga el fuego y deja que la mezcla se enfríe un poquito.  Transfiérelas a un procesador de alimentos y añádele los preserves.  Púlsalo varias veces hasta que se convierta en una salsa homogénea.
  4. Pásalo a un bowl con tapa y ponlo en la nevera a enfriar por unas horas antes de servirlo.

 

 

Para mi sorpresa, a los más chiquitos fue que les gusto esto más… los grandes prefirieron helado solito.  Kamila hasta me sugirió que al de ella le incluyéramos una fresa de verdad como decoración.

Rosemary Almonds

16 May

I love almonds.  They’re one of my favorite nuts, next to cashews, pistachios and hazelnuts.  I love almonds, not only for their flavor and crunchy texture, but also because they’re a great source of protein.  I read somewhere that eating 5-10 almonds a day gives you all the protein you need for that day.  Great news for me… because I rather eat almonds than beans any day of the week.

I wanted to treat the mothers in my life with something I made… instead of something bought.  I read this recipe in the Barefoot in Paris Cookbook where Ina uses cashews to re-create these bar nuts she ate at Union Square Café in New York.   I decided to go with almonds instead of cashews because I needed to make a large batch and almonds tend to be less expensive than cashews. 

I loved the results…  and as Ina says in her book, these taste best when they’re still warm.

 

ROSEMARY ALMONDS

3 cups peeled raw almonds
2 tbs minced fresh rosemary
½ teaspoon freshly cracked black pepper
2 tsp brown sugar
1 tbs kosher salt
1 tbs unsalted butter, melted

 

  1. Pre-heat oven to 350 degrees.  Spread thee almonds on a baking sheet and toast for about 10-15 minutes, particularly if you soaked the almonds to peel them.  If you prefer to keep the almonds with their skin, toast them for a shorter time to avoid burning them.
  2. While the almonds are in the oven, combine the rosemary, salt, pepper, sugar, and butter in a large bowl.
  3. Add the toasted almonds to the large bowl with the salt/sugar/rosemary mixture.  Toss well to combine.
  4. Serve warm if possible.

 

These are great as a snack, as a hostess gift… you name it.  They’re super delicious.

 

Coconut Tembleque

26 Abr

Tembleque is a Puerto Rican dessert, traditionally made mainly during Xmas time.   However, it can be enjoyed year round.  And it’s a special treat when you can taste it outside of Xmas… very unexpected.

The name «tembleque» comes from the verb «temblar» or «to tremble».  The dessert is a jiggly/trembly custard made with coconut milk, sugar and set with cornstarch.  I added the word coconut in the name for the benefit of those who are unfamiliar to the tembleque dessert.  But, we do not add the word coconut in front; it would be «redundant», because tembleques are only made with coconut milk… there are no other versions… yet. (This explanation is giving me ideas…)

We decided to make this because so many people in the Center who are avoiding wheat, spelt and dairy products so dessert options need to get more creative each time.  Plus, this would be a good accompaniment to other true Puerto Rican delicacies such as Arroz con Gandules and Alcapurrias.

It’s easy and super delicious…  check it out.

 

 

 

COCONUT TEMBLEQUE

Makes about 24 servings

 

12 cups of coconut milk
1 ½ cups of brown sugar
6 cinnamon sticks
1 ¼ cup cornstarch, diluted in some reserved coconut milk and ½ cup water
Ground cinnamon, to garnish

 

  1. In a large pot, pour about 10 cups of coconut milk, sugar, cinnamon sticks and bring to a simmer.
  2. In a small mixing bowl, mix together the remaining coconut milk, the cornstarch and water.  Whisk together well and pour into the simmering coconut milk. 
  3. Whisk in the whole coconut milk mixture until it thickens slightly.
  4. While it still hot, CAREFULLY (because it can burn you – I speak from experience), divide in individual servings, about  1/3 – ½ cup each.  
  5. Garnish with a sprinkle with ground cinnamon on top.
  6. Refrigerate for about 2-3 hours.  Serve cold.

Pear Spread

3 Abr

Pears have been on sale for the longest time every time I visit the grocery store.  So I decided to buy some the other day to make my roasted pears for the French Dinner.  I love these roasted pears, but it was time for some diversity…  so I decided to make butter – Pear Butter.

I am not going to question how the name came to be… especially after my previous post about a punch called a “bull”.  If I were to name this in Spanish it would probably be something like “Compota de Peras” or Pear Compote.  However, I believe the name Pear Spread is truer to the final application.

Here’s how I made it…

 

PEAR SPREAD

2 ripe Bartlet Pears, peeled, cored and cut into 1-inch pieces
½ cup water
2 tbs white balsamic vinegar
2 tbs freshly squeezed lemon juice
 
¾ cup brown sugar
1 tsp vanilla powder
1 cinnamon stick
Pinch of salt

 

  1. Combine pears, water, vinegar and lemon juice in a medium heavy saucepan.  Cover and simmer until pears are soft, stirring occasionally, about 20-25 minutes.
  2. Puree the mixture using a hand blender or in a food processor.  If using the food processor, be careful transferring the mixture to the food processor and back into the saucepan again, because the liquid is very hot.
  3. Add the sugar, vanilla, cinnamon and salt to the pureed mixture.  Stir over low heat until the sugar dissolves.
  4. Increase the heat to medium and boil gently uncovered until mixture reduces and thickens, about 1 hour.  Stir occasionally to prevent any scorching in the bottom.
  5. Discard the cinnamon stick.  Spoon the spread into canning jars if canning.  I do not know how to do that, so I just waited for the mixture to cool down some and transferred to a plastic container and ate it all within a week.