Sometimes, what makes a dish so delicious, so decadent, and so amazing is its simplicity. Just a few ingredients, thrown together, creating the perfect melody of flavors and textures that just explode in your mouth. My grandmother’s quesillo, that is always thick, creamy and smooth with the perfect deep caramel flavor, my mother’s arepas that are crispy on the outside and fluffy on the inside, or my father’s classic filhosas, pillows of yellow squash dough fried to a golden perfection and rolled in fine granulated sugar. Then, there are my great-grandmother’s bolitas de carne picantes. Could meatballs get any better? I am here to say yes, yes they can.

Bolitas de carne picantes are exactly that: spicy meatballs. Then again, they are so much more that that. First off, these bolitas are small. Usually served as an appetizer, they are 1 tablespoon of gold on the outside, juicy perfection on the inside. A combination of sautéed onion and garlic, minced into almost a paste, with 90/10 ground beef, hot sauce and rippling hot oil is the winning combination for these beauties. They are dredged in a light coating of flour for a crisp, dry finish. This is my great-grandmother’s winning recipe, yet… could it get any better than that?

Why yes, yes it can. (Our little secret!)

Once I decided to make these on my own and put my own spin on them, I let my imagination wander. My take upped the spice in more ways than one. While sautéing the onions and garlic, I added a teaspoon of red chili flakes, allowing the heat from the flakes to permeate the oil. I also minced half of a Serrano pepper, with the seeds, and added that to the ground beef. I added the usual amount of adobo, but kicked it up with fresh cracked black pepper and paprika for a smoky finish. Hot sauce is standard, but I used green chile hot sauce for a tang with some heat. Once I made my 1 tablespoon balls I lightly dredged them in a combination 4:1 flour and corn starch, frying them to a golden crunch.

What resulted was a spicy meatball, full of flavor with a crisp outside and steamy, juicy inside that made it hard to stop at just 1…2….5…. Let’s just say it is really hard to stop eating them. When you make these bolitas make enough to feed a crowd, because if you don’t have a crowd at home when you start you will most definitely have one by the time you are finished.

¡Buen provecho!

Bolitas de Carne Picantes
Serves 6

Ingredients
1 lb of 90/10 ground beef
1/2 Serrano pepper
1 teaspoon red chili flakes
1 tablespoon of green chile hot sauce
1/2 teaspoon fresh cracked black pepper
1 1/2 teaspoons of adobo
1/2 small onion, minced
2 cloves garlic, minced
1 tablespoon of olive oil
1 1/2 inches of vegetable oil for frying
salt and pepper to taste
4 tablespoons of flour
1 tablespoon of corn starch

Directions
1. Heat vegetable oil for frying.
2. In a sauté pan heat olive oil until it ripples. Add onion, garlic and chili flakes, and cook until onion is caramelized, stirring occasionally.
3. Add Serrano, cracked black pepper, adobo, hot sauce and the mixture from the sauté pan to the ground beef. Mix thoroughly to combine and distribute additional ingredients evenly.
4. Using a 1 tablespoon measure, make 1 tablespoon meat balls and lightly toss in the flour/corn starch mixture.
5. Fry bolitas in batches, making sure not to crowd them. Fry for 2 minutes, until a golden crust begins to develop.
6. Drain bolitas on paper towels, skewer with tooth picks and serve hot.

The post Spicy Is Better: Bolitas de Carne Picantes appeared first on Zomppa - Food Good, Social Good.

1. In a food processor blend the salt, baking powder and flour until thoroughly combined.
2. Add butter cut in cubes until the mixture resembles fine crumbs.
3. Remove mixture from food processor and transfer to a large bowl.
4. Mix in water, a little bit at a time, continuously mixing with your fingers until a soft, pliable dough forms.
5. On a floured surface kneed dough for one minute.
6. Form into two balls and wrap tightly with cling wrap. Transfer to fridge for a few hours or overnight.
7. Working with one ball at a time on a floured surface, roll dough out to a 1/8 of an inch thick. Ensure the dough does not stick to your floured surface by flipping it over and turning it occasionally while rolling.
8. Using a five-inch diameter bowl cut the dough into circles. Add a sheet of wax paper in-between each disc to prevent sticking. Repeat  steps 7 and 8 with remaining dough ball.
9. Tip: For smaller empanadas use a smaller bowl. I used a 3.5 inch ramekin.
10. Using one disc as a time add 2 tablespoons of cheese to the center of the disc. Fold the disc over until the edges meet.
11. Using a fork, press down on the edges. Then fold the edges over and press again with the edges of a fork being careful not to pierce the empanada pocket.
12. Heat an inch of vegetable oil in a frying pan until it ripples. Continue making empanadas.
13. Tip: Unused discs can be stored in a freezer safe zip lock bag for up to three months.
14. Fry empanadas until golden brown and bubbled on both sides, about 2 minutes, carefully flipping half way through. Make sure to not crowd the empanadas or the oil temperature will cool and they will be soggy and oily instead of crisp, crunchy and dry.
15. Garnish empanadas with finely chopped cilantro sprinkled on top and enjoy!

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When fruit is perfectly ripe, sunshine is bountiful and warm breezes define the day, I know that summer is around the corner. I think of the summers I spent in Venezuela, knocking sweet and juicy mangoes from the trees in our backyard and getting fresh passion fruit smoothies at the beach. It is a time in my life that I will always cherish, with flavors of summer I have since then tried to recreate. My biggest challenge? The coconut ice cream my grandmother makes. Could I make it myself? Challenge accepted!

Before going to the source (my grandmother, Mama) I spoke to my mom, who spent her childhood enjoying Mama’s fresh fruit and cream based ice creams. When I let out that I was trying to recreate Mama’s coconut helado, ice cream, the first thing she asked me was, “well do you have the coconut?” The short answer was no. The slightly longer answer is that even though I know Mama makes it straight from the coconut, I knew that buying canned coconut milk would be much safer for my clumsy self. Needless to say, my mother was steadfast in saying that it wouldn’t come out the same- but it could come close. Close I can do.

She explained the original recipe. First you knocked down a coconut from the backyard. Incredible right? My mom said she was usually given that task, which she happily completed as any child would. What kid wouldn’t want to throw sticks and rocks up a tree because their mom told them to? Mama would break that coconut in half, reserve the milk and cream and shred the inner flesh. The shell was reserved for serving. To keep the flavor as fresh and natural as possible she didn’t add much. Some whole milk, sugar, vanilla and salt rounded out the liquid portion. The shredded coconut was added to the mixture and set in the freezer. Every half hour Mama would vigorously whip the ice cream. After three to four hours it was ready to serve, with a creamy, smooth texture that was irresistible. A few scoops were added to the reserved coconut shells and served with a smile. Imagine the wonder.

After a lot of trial and error sans using a whole coconut, the best results came from the most natural, wholesome recipes. They always do, don’t they? Using a mixture of light coconut milk, plain coconut milk, organic sugar, vanilla, rum and a pinch of guar gum the consistency was just as smooth as Mama’s. Don’t forget the shredded coconut that is toasted in a skillet until golden and fragrant, adding that bit of crunch.

Although I didn’t have coconut shells to serve the ice cream, once the ice cream maker did its job I scooped that velvety coconut goodness into a small dessert glass, sprinkled it with a few berries and a sprig of lemon leaf and dug in. It wasn’t what I grew up with during my summers in Venezuela, but it was delicious, a little more grown up and all my own. I will never replace Mama’s recipe for Helado de Coco, all I have done is create my own recipe to contribute to the family’s recipe box. Oh yes, and I get to eat a lot of coconut ice cream now. How great is that?

Try out this recipe for an everyday coconut ice cream and add it to your recipe treasure trove. Once summer fever kicks in you will be glad you did.

!Buen provecho!

Helado de Coco

Ingredients
1 can of light coconut milk
1 can of coconut milk
1 cup of shredded coconut, toasted
1 ½ TB of rum
¾ cup of organic sugar
1 tsp of vanilla
1 pinch of guar gum

Directions
1. In a bowl mix all ingredients except for the toasted shredded coconut. Whisk until sugar has dissolved and mixture has thickened, about 2 minutes. Cover with plastic cling wrap and place in freezer for 1 hour until cold.

2. Follow directions of your ice cream maker.
Add mixture to ice cream maker. Mix until the mixture thickens and has the appearance of a thick milk shake.

3. Add coconut shreds to mixture in ice cream maker and continue mixing until the mixture resembles soft ice cream.

4. Scoop out ice cream and transfer to an airtight container. Keep in door of freezer until ready to serve.

5. Allow ice cream to warm up for about ten minutes so it may regain its smooth, creamy texture before serving. (This applies when serving from freezer. It is at its best fresh)

6. Serve topped with fresh berries, shredded coconut, walnuts, carob chips or naked. Naked Helado de Coco is always a good way to go.

¡Buen Provecho!

The post Smooth and Sweet Helado de Coco appeared first on Zomppa - Food Good, Social Good.

What really stuck out to me, besides the bakeries on each street and corners overflowing with sweet and savory breads, twists, custards and tarts, is how food brings people together. Meal time is a social hour where you catch up over a miniature feast ranging from leitão with steamed kale, baked potatoes and a side salad to chanfana made in a ceramic caçhola with roasted potatoes, fresh bread with a hint of cinnamon and of course, with a nice vinho to wash it all down. These meaty dishes sound delicious, looked incredible, and garnered rave reviews, but being vegetarian, I just sniffed, smiled, and chowed down all of the scrumptious, non-meat sides.

It was tough to be in Portugal as a vegetarian, but I am so lucky that everyone tried to cater to my preferences, especially my family (though they did quite often ask me to just try a nibble or two of the leitão, roast suckling pig, for flavor’s sake). Although the entrees in Portugal are definitely meat centric, the desserts certainly are not, making them a HUGE staple in my diet while I was visiting. And I’ve got to tell you, I couldn’t have been more pleased with that outcome.

My family went above and beyond when it came to desserts, especially since I was such a huge fan. I feasted on homemade rice pudding, pão caseiro, pão de lo, pão de Pascua – let’s just say a lot of pão. And then there was the crispy, crunchy caramel almond cake, the bolo de laranja, and let’s not forget the natas! I was in heaven -, anyone would be. Yet there was something missing and I knew exactly what it was: Serradura. Directly translated as “sawdust,” Serradura is a simple-to-make dessert, requiring only a handful of crumbled Maria cookies, some heavy whipping cream, condensed milk and vanilla to taste. It is my favorite Portuguese dessert.

At every restaurant we went to, every bakery we stopped at, the homes we visited, and the grocery stores we frequented, I searched high and low for this dessert I love and associate with my Portuguese heritage. In the 12 days I was in town, I didn’t happen by one place that served this light and airy taste of heaven topped with crushed Maria cookies. At the end of the trip, with my family providing all of these tasty recipes for sweet and savory dishes and desserts for me to take back (and share with all of you!), I realized that my search for serradura was rooted in a taste for home. It had been 17 years since I had been to Portugal, but during those 17 years, a few times a month my family and I would go to our favorite Portuguese restaurant to feast, and I was notoriously known for ordering Serradura to top off my always enormously scrumptious meals. Serradura kept me connected to Portugal and it is incredibly delectable, so naturally I am obsessed with this sweet dessert.

When I got back to the States, and I settled into my routine again, the first thing I did was buy the ingredients to make some Serradura. After assembling my little glass, crushed cookies on the bottom topped with cream and more crushed cookies, I took my first bite and realized that the connection I had wasn’t just to Portugal – it was to my family. Now when I enjoy this heavenly dessert I think of my time in Portugal with my family, whom I plan to see again next year during Easter, my time growing up enjoying it at the table with my sister and the adventures I have had making, enjoying (the entire recipe many times by myself!) and now sharing it with you.

I love this dessert and am really excited for you to try it and incorporate it into you quick and easy arsenal for sweet treats. You’ll have to hold on a bit longer for the recipes of the other delicious morsels I mentioned being spoiled with abroad but don’t worry, I promise they will be worth the wait.

Bom proveito!

Serradura
Serves four.

Ingredients
1 cup heavy whipping cream
1/5 cup condensed milk
2 tsp vanilla
120g (roughly half a package) Maria cookies

Directions
1. Crush Maria cookies and set aside.
2. Whip remaining ingredients.
Tip: Add more condensed milk to the cream or drizzle some on the top of the dessert for some added sweetness.
3. Layer in a glass alternating between the Maria cooking and the cream, finishing with Maria cookie crumbs.
4. Get a spoon, sit back and enjoy your little cup of heaven in a glass!
Tip: Add some fresh, sliced strawberries or other fresh fruit for a punch of color. For a punch of sweetness drizzle some of the left over condensed milk on top!

Bom Proveito!

The post Adventures in Portugal – My Search for Serradura appeared first on Zomppa - Food Good, Social Good.

Quesillo accompanies a special occasion, such as a holiday, graduation, baby announcement, grandmother visiting you from outside the country…you get the idea – big events. I recently ran my first (and possibly not my last) half marathon, which my parents and Mama attended as my personal cheer squad. My victory in finishing, regardless of my time, was the event I wanted to celebrate by making quesillo.

Mama was excited at this adventure, and I was a bit terrified. For all of the cooking that I do, the notes I take, the measuring I perform, my versions never come out the same. My sister swears that coffee tastes better when our mom has made it, I swear that my Dad’s arroz con pollo cannot be replicated, and we all agree that we can’t make anything as good as Mama. Even when she helps me measure, with her watchful gaze falling upon the pot and myself, it doesn’t come out the same. So when I told her that I was ready to start, you can imagine I was a bit nervous, but she settled my fears when she started telling me about the ingredients, the measurements, and the memories that she holds dearest, memories that came about over a slice of quesillo.

This was my first time making this creamy, fresh caramel drizzled desert, and I wanted to make it right, but my plans were foiled when I realized my blender was burned out. Mama, my mom, and I, three generations in the kitchen, started toying around with the idea of using my stand mixer, and toy we did. Although the original recipe calls for blending the eggs, my elders wanted to whip the whites separately to make the custard more airy. It was very airy, resembling foam more than custard, but it looked wonderful so we continued onward.

The most interesting and time sensitive step is making the caramel. With the bundt pan on a burner at medium heat, a cup of sugar and water were boiled into caramel goodness. The water evaporated, and a nice caramelo formed at the bottom of the pan. I then had to pick up the bundt pan and tilt it around in a circle so the caramel would coat the pan evenly (who are we kidding, Mama did this part). And it was incredible and dangerous looking, like covert cooking.

Let’s fast forward to the part where I had to turn it over. Mama and my parents had already started making their way back to New York, and I was waiting patiently for the quesillo to cool down enough to flip. When the moment came I was nervous—what if it cracked? What if it had dimples and lumps? What if it wasn’t cooked through? All of my horrors became a reality, yet I was still so happy and proud to see it. Of course it was a little sad. I wanted to make Mama proud, but the truth of the matter is that a dish doesn’t always come out the way you want it to. Sometimes you think you are making it better, but at the end of the day, tradition needs to be respected. At least, until you’ve mastered it.

My Quesillo

So I need to take another crack at making quesillo, and I have included a picture of Mama’s as a portrayal of what your quesillo should look like and a picture of the one I made, which was a good first try. I give you Mama’s traditional, tried, and true recipe. I will always think it tastes better when she makes it, but a girl can still try to be second (or third best after mom). Good luck and eat up!

!Buen provecho!

Mama's Quesillo

Quesillo

Custard
8 eggs
1 can of sweetened condensed milk
1 cup of milk (skim works great)
1 cup of sugar
1 tsp vanilla

Caramel
1 cup of sugar
1/3 cup of water

Aluminum foil

Directions

1. Combine all of the ingredients for the custard in a blender. Blend on low speed until combined. Set aside.
2. Heat bundt pan on burner on medium heat. Add sugar and water and stir to dissolve.
3. Bring syrup to a boil. Simmer until syrup is caramel colored.
4. Remove from the burner immediately and roll caramel around the pan until evenly coated.
4. Spoon caramel on the center cone of the bundt pan to evenly coat. Allow caramel to cool 5 minutes.
5. Bring water to boil in a large pot (that the covered bundt pan will fit in).
6. Add custard to bundt pan. Dress the edges of the pan with aluminum foil and cover with bundt pan lid.
7. Place bundt in the pot of boiling water and cover with larger pots lid. Boil quesillo for 25 minutes or until a toothpick inserted in the center come out clean.
8. Allow quesillo to rest for 1 hour before flipping. For best results, refrigerate for 3-4 hours.
9. Remove flan from refrigerator and let stand at room temperature for 10 minutes. Make sure quesillo touching the sides and inner cone of the bundt pan is loose and removed. Place a larger sized plate on top of quesillo and quickly (and carefully) flip over.
10. Slice and enjoy!

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There are a few different ways that arepas can be prepared. They can be boiled, baked or fried to a golden crisp. Being half Venezuelan, it is really hard to choose a favorite, but I must say that my go-to form is baked. Baking gives the arepa a crust that offers a nice crunch while still preserving the fluffy interior, and as a daily addition to a meal, or as a snack, it fits perfectly into my increasingly health conscious.

I don’t recall the first time that I had an arepa, but I can recount the first time I made arepas on my own. I was a first year at university, missing home. My friends and I were longing for the home cooked meals we realized we had taken for granted and, living in a city with endless grease-dripping, sleep-inducing, belly-splitting meals, we wanted to feast on something healthy. My mom had left a bag of P.A.N. corn meal on top of my microwave to inspire me to make some arepas, and inspire me she did.

This adventure began with me going up to the fourth floor kitchen in my dorm with some pans, a bag of P.A.N., a bowl, some eggs, cheese and other omelet fixins. After I set everything up, I called my mom, and step-by-step, she walked me through making my first arepas. My dough was a little too hard, my pan was a little too hot, and the oven temperature was a little too high, but I made them. After making perico, Venezuelan scrambled eggs with sautéed onions, tomatoes, and peppers, my arepas were ready to be served. I called up my then-boyfriend, Lee, and offered him an arepa tipo perico, an arepa overflowing with the scrambled eggs, and he ate to his heart’s content.

Seven years later, that boyfriend is a partner, and we happily live in a condo with our toy schnauzer puppy Napoleon, (yes, he does have the complex and no, his commands aren’t in French, they are in Spanish and Portuguese!). He still can’t say no to an arepa, especially one stuffed with pollo picante. They are irresistible, and a perfect recipe to share with the little ones as well. Arepas are kid-friendly in preparation and most definitely in consumption with extra cheese! For babies and toddlers give them the taste of the corazon, or heart, of the arepa, that is soft, fluffy, tasty and easy on a baby belly.

I now leave you with a recipe for baked arepas filled with spicy chicken, so you can forward the love, Venezuelan style. Remember Valentine’s Day is a special day, but so are all of the other days you spend with your loves so don’t forget to share an arepa, full of heart and spicy goodness, with your special someone.

¡Buen Provecho!

Arepa
Serves you and someone special.
Ingredients
1 1/2 cups of P.A.N., pre-cooked white corn meal
2 cups of warm water
½ teaspoon of salt

For added flavor
1 tsp paprika
1 tsp black pepper
¼ cup shredded cheese of choice

Directions
1. Preheat oven to 350 F. In a bowl stir to combine water and salt.
2. Continue stirring and slowly add cornmeal and remaining flavor ingredients.
3. Continue stirring, then kneading, for about 3 minutes until dough is soft and smooth. Form into desired shapes with thickness no greater than ½ inch.
4. Place an arepa on a medium heat pan.
Do not crowd the arepas. Make them smaller to fit in your pan or have more than one pan on the stove for this step if making many arepas.
5. Flip when a slight golden crust as formed on the underside of arepa. Cook for an additional 3 minutes, until similar crust as formed on other side.
6. Transfer arepas to wire rack of oven and cook for an additional 10 minutes.
7. Tap arepas. If they sound hollow they are ready for consumption. Otherwise leave the arepas in the oven for an additional 5 minutes.
8. Remove arepas, slice in half like a pita and stuff with your favorite fillings, like pollo picante!

Buen provecho!

Pollo Picante (Spicy Chicken)
Ingredients
2 chicken breasts
1 green, red or yellow sweet pepper cut into strips
½ medium onion
1 TB garlic
1 tsp olive oil
½ – 1 ½ tsp of red pepper flakes
1 tsp black pepper
1 tsp paprika
½ cup red wine
Salt to taste

Directions
1. Add olive oil to pan, between medium and medium high setting. Follow with garlic and onion. Cook until onion is translucent.
2. Add chicken breast. Add pepper strips and remaining spices to chicken. When the chicken has caramelized flip to remaining side.
3. Add half of the wine to the pan. When all of the liquid has evaporated add remaining wine, lower heat to the lowest setting and cover. Allow to cook for 5 minutes or until chicken is fully cooked.
4. Put chicken breast, vegetables and pan drippings in a bowl. Using two forks pull the breasts apart until they resemble large shreds.
5. Cup open warm arepas, stuff with pollo picante and serve.

Enjoy your arepas!

The post Arepa, Arepa My Heart appeared first on Zomppa - Food Good, Social Good.

The holidays are a time when we are thankful, we are giving, and, most noticeably, we are gluttonous. Not in a bad way, but in a, “I wore these jeans because they are the most stretchy” sort of way. That is why, for me, the most enjoyable way to celebrate during this time of year is to cook and eat the dishes that are so sinfully delicious. I have to take advantage of the holiday situation while it lasts. A traditional dish in Venezuela served during Christmas is Pan de Jamón, a sweet bread filled with Black Forest ham, raisins, and stuffed olives. It is a tangy, sweet, and salty roll that hits all the right notes.

The first time that I made Pan de Jamón, I was in a frenzy to find something new to make for my family’s big New Year’s party. I felt like I needed to start making the traditional recipes my parents grew up so that I could not only pass the recipes down to my own children one day, but also more importantly, so I could make them on my own during the “off-season.”

The traditional recipe is very involved; of course, it was in grams, and I felt like each measurement had to be exact. I followed mi abuelita’s instructions to the gram to ensure that mi Pan de Jamón would be as traditional as could be. Because of that painful attention to detail, my first attempt was delicious. However, I found that the amount of margarine used in the recipe was exorbitant and truly unnecessary. The end product didn’t have enough meat, the melted margarine overpowered the sweetness of the raisins, and the olives were few and far between. The great thing about working the recipe myself is that I could tinker with it and really pull out the flavor of all of the ingredients, adding some extra surprises to the mix.

Fast forward two years, Happy 2012! I made the Pan de Jamón once more. This time around, I did some research to see all of the different variations of this delicious stuffed bread. In my recipe, I added smoked bacon and capers, ditched more than half of the margarine, and increased the amount of raisins to round out the flavor. The result was a moist, flavorful explosion of sweet, savory, smoky, sinful goodness that was a little taste of Venezuela, and a new tradition that I started with my family, which I am now sharing with you.

¡Buen provecho!

Pan de Jamón

Ingredients
El Pan/The Bread
Two eggs
500 grams of all-purpose flour
2 TB yeast
4 TB sugar
1 tsp of salt
200 ml of warm milk
4 TB of melted butter

1. Add all of the dry ingredients together. Mix well to combine.
2. Add warm milk, lightly beaten eggs and the melted butter. Mix until all of the liquid is absorbed and the bread separates from the bowl.Tip: In a stand mixer, knead dough with hook on speed 2 until it separates from the bowl. About 2 minutes.
3. Knead the dough, adding flour as needed, until the bread becomes elastic. The bread will be sticky at first, just keep kneading adding a little bit of flour at a time.
Tip: In a stand mixer, knead dough on speed 1, sprinkling flour in the bowl until it appears smooth and elastic. Do not fret if very sticky, just continue adding flour.
4. Place the dough in a bowl and cover with plastic wrap. Place the dough in a place that is warm with no drafts, such as an oven that is not in use, for about one hour or until the dough has doubled in size.
5. Sprinkle the board and the rolling pin with flour. Roll the dough in the form of a rectangle that is the same size as your cookie sheet.

Relleno/Filling
1 ½ pounds of ham
8 ounces (or more) of sliced smoked bacon
1 – 1 ½ boxes of raisins (personal, 1.5 oz snack size boxes)
½ – ¾ cup halved stuffed olives
¼ cup of capers

1. Ham first. Lay each slice down, with slices overlapping at the edges. Fill up to ½ inch from the edge of the bread.
2. Bacon next. Place slices of bacon on top of the ham, spaced 1 – 1½ inches apart. Again, make sure the slices go to the edges of the dough.
3. Sprinkle the raisins, olives, and capers evenly on the dough. This will ensure that your bread has the correct balance of sweet, salty, tangy and smoky.
4. Roll the bread, as if you were rolling a jellyroll. With yours hands or a brush, wet the edges of the bread to seal. Proceed to fold in the edges on either side of the bread to make a stuffed bread loaf, meaning you cannot see the filing or the spiral of the bread.
5. Place bread on lightly sprayed (only where you are placing the bread, horizontally) cookie sheet, cover with plastic wrap and set aside in a warm place with no drafts, perhaps the oven again, for another hour.
6. Remove plastic wrap from bread. Beat one egg and with a brush, or your hands, rub the egg mixture all over the outside of the bread until it is glistening with egg goodness.
7. With a fork, score the bread 1 inch apart, on all three sides. This will allow the steam for the filling to escape without damaging the shape of the bread.
8. Place bread in 350 degree oven for 40 minutes or until golden.

Let the bread rest a few minutes.

Now slice, grab a glass of wine and enjoy! ¡Buen provecho!

The post Could Bread by Any Other Name Taste as Smoky, Savory, or Sweet? ¡Viva Pan de Jamón! appeared first on Zomppa - Food Good, Social Good.

A spongy, vanilla cake drenched in a mix of evaporated milk, condensed milk, heavy cream and a splash (or more) of rum takes the term “triple threat” to a whole new level. Topped with homemade whipped cream and fresh fruit, this cake is something you can whip up, literally, for a get together or holiday that will leave the crowd asking for thirds.

Tres Leches, or three milk cake, is a very popular dessert in Latin America. Where this cake originated is a sticky subject. Since it is so delicious, and has been adapted to include classic flavorings from differing countries in South America, many people take pride in saying their country came up with it first. Though some may squabble about which version is most authentic, there is no argument when it comes to its importance at the table as a sweet indulgence to end any meal.

Although it is not known for being a traditional postre, or dessert, in Venezuela, I make it every year for the holidays. Why is that? Because it is ridiculously delicious, easy to make, and has rum. What more could you ask for?

So when I was in my teens my mom thought we should try making Tres Leches. By “we” she meant “me,” and since it was one of my favorite cakes I took the challenge. At that time, I only had a whisk for the job. Mami told me that the traditional way of making it made it taste better, so during those first few tries the cake took a bit more effort and time than it does now. Today, I can thank Tres Leches (and my mom) for giving me toned arms and a deep appreciation for electric mixers. As the years passed I catered the recipe to my family’s tastes, adding cinnamon, an extra splash or two of rum and a touch of almond extract for an added twist.

The beauty of this recipe is that you can’t go wrong. The steps are easy to follow, the ingredients, for the most part, are already part of your pantry’s arsenal and anything that is saturated with this much milky goodness always gets raves reviews. It is the perfect opportunity for you to take a recipe, add your own secret ingredient and make it your own. It is time to bring a new desert to the table this season, so take out your mixer, put on that apron and count your eggs to make this cake because sugar, milk never tasted so good.

Buen Provecho!

Torta Tres Leches

Cake
6 large eggs, separated
2 cups granulated sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/2 cup whole milk
1 teaspoon vanilla extract
¼ teaspoon almond extract – secret ingredient

Milk Topping
1 14-ounce can evaporated milk
1 14-ounce can sweetened condensed milk
1 cup heavy cream
¼ cup preferred rum (or more)

Whipped Topping
Remaining heavy cream (from 1 liter carton)
3 tablespoons of sugar
½ teaspoon vanilla extract

Add Ons
Fresh berries or assorted fruit.

Guide

1. Preheat oven to 350 degrees F. Prepare a 9 by 13-inch pan and set aside.
Tip: An aluminum pan is easier. Grease the pan and add a few spoonfuls of flour. Lightly tap and shake the pan to lightly coat. Turn pan over sink and lightly tap to remove excess flour.

2. In a bowl, beat egg whites on low speed until soft peaks form. Slowly add sugar until stiff peaks form. Incorporate yolks into mixture, one at a time, until completely integrated.

3. Sift, or thoroughly mix, the flour and baking powder.

4. Add dry ingredients to the egg mixture, alternating with milk.

Tip: Do this step quickly to keep your cake batter fluffy and airy. Do not over mix.

5. Add vanilla and cinnamon. Stir batter once or twice to incorporate. Pour cake into prepared pan and bake until golden.
Tip: An aluminum pan will take 25- 35 minutes for the cake to be done. Add 10-15 minutes if baking in stoneware. Cake is cooked through when a toothpick is inserted into the center, removed, and remains dry.

6. In a bowl combine the evaporated milk, condensed milk, heavy cream and rum.
Tip: This step can be done in advance, while the cake is baking in the oven. It can also be chilled along with the cake overnight.

7. Remove cake from oven. With a fork, or skewer, poke holes into cake. Pour milk topping over cake while it is still warm from the oven.
Tip: This part is fun for the kids. You can’t have too many holes, just make sure the surface of the cake remains level.

8. Let cake sit and cool to room temperature. Cover and refrigerate until chilled.
Tip: Cooling should take a few hours, or can be left overnight in the fridge.

9. Combine the remaining heavy cream, vanilla and cinnamon in a bowl. Using a mixer, whip heavy cream until peaks form.
Tip: The peaks should hold their shape enough to use a pastry bag with assorted tips if desired. Do not over whip, or you will end up with sweet butter instead of sweet whipped cream.

10. Once the cake is completely chilled, top with homemade whipped cream and berries.

And finally, admire, eat and enjoy!

The post Tres Leches: Milk never tasted so good! appeared first on Zomppa - Food Good, Social Good.

As a child, Papi made this bread a few times, and the most vivid memory I have of this sweet loaf is the first time he made it. I was seven or eight, and it was the day before Easter. He had gathered all of the ingredients and told me step by step what to do. I took the eggs out of the fridge and put them in warm water to get them closer to room temperature, measured the farinha, or flour, sugar and yeast. He took a little of the dough and gave it to me, and side-by-side we kneaded our pieces of dough together. When he finished he asked me if my arms were sore, which led to me flexing my little biceps in reply. He lightly squeezed them and told me that making Massa Sovada was getting me muscles like Popeye! Popeye was one of out favorite shows.

We put our pieces together and let the bread rise until the next morning. I could barely sleep I was so excited, and when we put our bread in the oven I sat in front of it and watched in grow and become golden. When it was ready, the smell of sweet lemon burst through the oven door. It was torture waiting for it to cool down enough to cut, but when that moment came it’s crescent shape, buttery taste and delicious denseness drove me wild. Honestly, I remember eating most of that bread, sneaking slices whenever I could. I mean, who wouldn’t?

When I told my father I was going to write about Pão de Pascua he decided to try the recipe out again for himself. With him on Long Island and me in Washington, D.C., we worked together on perfecting the recipe. My first attempt with the family recipe didn’t turn out very well. The dough was so tough, I couldn’t even knead it. I was so upset and called Papi to try and figure out what went wrong. I hadn’t used margarine, I used butter, and my eggs may have been too cold. He told me to forget that batch and try again, which I vowed I would do, following the recipe to the gram. I couldn’t understand at first why I was so upset, and I later realized that it was because I wanted to get the recipe right on my own so one day I could pass it down to my children. Pão de Pascua is more than just bread for me, it is an extension of my family, of my culture, and an anchor for the cooking adventures I have shared with my Papi, my father.

When you make this recipe, or really any recipe passed down to you from someone you love, remember that you are doing so much more than making a loaf of bread. You are connecting with your culture, with all of the people before you that used the same ingredients, kneaded the same dough and watched it grow in the oven. You are connecting with the moment I had as a child with my father, where I not only learned the value of patience and developed wicked biceps, but created a memory full of spilt flour and sore arms that I hope to one day share with the next generation in my family.

So when you have a day you would like to make something a little extra special and would like to get a bit of an arm workout in the process, turn to this recipe. Share it with your family, your friends, and the children in your life. This bread is as much about the process as it is about the product, so take a step back, build some memories and bake a loaf of bread. I promise it will be worth the wait.

Bom proveito!

Pão de Pascua

½ Kilo of flour
4 eggs (+ additional egg for basting : optional)
125 grams of sugar
35 grams of margarine
18 grams of yeast
Citrus zest to taste
Pinch of salt

Directions
1. Take 4 eggs and leave out until they have reached room temperature.
Tip: Place eggs in a bowl of warm water to speed up the process. Do not proceed until eggs are at room temperature.
2. Combine flour and yeast in a bowl. Stir to combine.
3. Create a well and add 4 room temperature eggs. Add margarine, sugar, zest and salt. Stir to combine.
4. Knead dough until smooth and elastic. The dough will be dense but pliable.
Tip 1: Break the dough apart in smaller halves for easier kneading. Invite others, especially children, to join you and have a Popeye moment of your own.
Tip 2: If using an electric mixer knead dough on speed 1 for five minutes. Mix on speed 2 in two minute increments until the dough is pliable, elastic and smooth.
5. Place kneaded dough in a dry bowl, cover with a napkin and store somewhere warm with no drafts for eight hours or more.
Tip: My father places his by the water heater and I put mine in the oven to prevent drafts.
6. In an oven safe dish, or on a baking sheet if making the traditional crescent shape, form dough.
7. Place bread in a preheated, 375 degree Fahrenheit oven and bake for 20 minutes.
8. For a shiny exterior and bright golden hue, whisk and brush an egg onto the surface of the bread. Bake for an additional 5 minutes.
Tip: For a more rustic look, continue baking for five minutes without additional egg.
Let cool slightly, slice and enjoy warm.

Bom proveito!

The post Pão de Pascua, Popeye and Papi: An Adventure in the Kitchen with My Father appeared first on Zomppa - Food Good, Social Good.