PONCHE DE CREMA VENEZOLANO! ( VENEZUELAN EGG NOG)

I love this version of Egg Nog, is different and it does not contain eggs or the heavy taste of nutmeg. I always wanted to find a recipe that was easy to make and that will last a long time in the refrigerator. I hope you will give it a try and ENJOY.

Ingredients

• 3 (14 ounce) cans sweetened condensed milk
• 1 cup can evaporated milk
• 1 1/2 cups rum
• 1/2 teaspoon of vanilla
• 1 pinch freshly grated nutmeg( optional)
• 1  3 ounce box of instant Flan Spanish style custard( i like Jello use any brand you like)

Directions 

1. Prepare the flan according to instruction let it set.
2. In a large bowl with an electric mixer stir the condensed milk, evaporated milk, add the flan in small chunks and keep mixing.
3. Stir in the rum and vanilla, and sprinkle with nutmeg. Pass through a sieve then transfer to sterilized bottle(s) and chill for at least 1 hour before serving. Serve over crushed ice. Keeps refrigerated for 2-3 weeks. 
4. NOTE: if you would like it a little thicker feel free to use 2 boxes of the flan ( instead of 1). Usually these boxes come with a caramel bag, I like to add at least one to the punch gives it a little kick, but you can omit it if you prefer. 

BRAZILIAN CAKE!

This is the recipe i made for Roland Mesnier Competition. It's a delicious cake with pineapple and Coconut. Enjoy!

INGREDIENTS!
3 Cups Flour
1 Tablespoon of baking powder
3 Large eggs ( separated into whites and yolks)
2 Cups of sugar
1 can( 6oz) crushed pineapple with juice
1/2 teaspoon vanilla
1 cup flaked, sweetened coconut; toasted for topping

FILLING:
1 can (14oz) sweetened condensed milk ( Arequipe Caramel Sauce)
8 seedless Prunes
4 Tablespoons rum

SAUCE:  Pouring over Baked Cake

1 can (14 oz)  Sweetened condensed milk
1 can ( 14oz) coconut milk
1/3 Cup pineapple juice.

Whipped Cream Frosting:

1 Package (8z) cream cheese, softened
1 cup powdered sugar
1/8 Teaspoon salt
1 Teaspoon of vanilla
1 1/2 Cups of heavy ( whipping) cream.

DIRECTIONS:

1) Preheat oven 450 Degrees F. To make the caramel sauce, take the can of condensed milk and pour the contents into an oven safe corning ware dish. Cover and place the dish in a deep pan. Pour hot water into the pan (water bath) to the middle of the dish making sure no water gets into the corning ware dish. Bake for 45-50 minutes. While the milk is in the oven, crush/puree the prunes in a food processor. Add the 4 tablespoons of rum to the prunes and set aside to rest. When the timer goes off, take the caramel sauce out of the oven and the water bath and let it rest 30-45 minutes. Lover the oven temperature to 350 degrees F. Grease and flour a 9 by 3/12 inch pan. Sift together flour and baking powder.

2) Beat the egg white to soft peaks; continue beating slowly adding sugar until stiff peaks form. Fold the egg yolks into the stiff whites until evenly mixed; fold the flour mixture alternately with the crushed pineapple and its juice. Pour batter into prepared pan.

3) Bake cake in the 350 degree oven until top has turned golden brown, and knife or toothpick inserted into the center comes out clean, about 40-50 minutes.

4) When the cake is done, remove from the oven, and let it rest ( cool) completely about an hour or so. Take serrated knife and cut the cake in half, put aside. Pour the caramel into the prune mixture and mix for about 1 minute until smooth; set aside to rest.. With a hand whip take the second condensed milk and coconut milk and whip both of these contents together, set aside. Take the bottom of the cake, use a fork to poke holes into it; pour half the condensed milk and coconut milk mixture onto the bottom half of the cake. Take the entire prune mixture and with a knife or cake spoon spread the mixture onto the bottom of the cake. Replace the top half of the cake. With a fork poke the top half of the cake and pour more of the coconut milk mixture ( do not drench) onto the cake. You may or may not use the entire coconut mixture depends on the dryness of the cake. Cover the cake with plastic and place in refrigerator for about 3-4 hours (best if overnight).

5) In a large bowl, cream the cream cheese, sugar, salt and vanilla until smooth. In a small bowl, whip the heavy cream until stiff peaks form. Fold the whipped cream into the cream cheese mixture. Take the cake out of the refrigerator and decorate it with the whipped cream, cream cheese mixture. Place the cake back into the refrigerator.

6) Toast 1 cup of coconut 8-10 minutes at 350 degrees F until is golden brown. Let the coconut cool completely and place on top of cake.

7) Cake keeps refrigerated up to 3 days.

SERVES: 12-14 people


Variation: Instead of using Toasted Coconut for the topping use 1 cup of Pineapple chunks for decoration..
or a combination of both....

BLACK BEAN AND CORN SALAD!

This is an excellent recipe to accompany a nice steak or pulled pork.

INGREDIENTS:

• 1/4 cup balsamic vinegar
• 3  tablespoons olive oil
• 1/4 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground cumin
• 1/2 jar of pickled mild red/yellow  peppers ( they come sliced or whole also come in hot if you prefer)
• 3 tablespoons chopped fresh cilantro
• 2 (15 ounce) can black beans, rinsed and drained
• 2 cups of frozen corn
• 1 cup of shredded or cubed feta cheese

Directions: In a bowl mix the black beans, corn and peppers. Add the oil, vinegar, cumin, black pepper, cilantro and salt stir. If the Corn is still frozen no problem it will keep the salad nice and cold. Feel free to taste if you need more oil or vinegar. Add the feta cheese when you are about to serve. ENJOY..Serves 4-5 people.

CHICKEN WITH PEANUTS!

I enjoy making this dish is different and very filling not to mention delicious. ENJOY

INGREDIENTS:

2 whole medium chicken breasts ( 1 1/2 lbs)
1/4 cup hoisin sauce ( find it international section in your favorite supermarket).
1 Tablespoon of conrstarch
1/2 cup dry sherry
2 tablespoons of rice wine vinegar or white vinegar
2 tablespoons sugar
6 ounces packaged capellini or vermicelli
2 tablespoons of peanut oil or cooking oil
1/2 cup of raw peanuts
3/4 cup chopped green pepper
1 clove garlic minced
1/3 cup of chopped green onions for garnish...

 Skin, halve lengthwise and bone chicken breasts, cut into 1-inch pieces. Set aside.
In a small bowl stir together hoisin sauce and cornstarch, stir in dry sherry, vinegar and sugar. Set aside.

Cook capellini or vermicelli in boiling salted water till al dente. Immediately drain in a colander. Rinse with cold water; drain. Set aside.

Preheat a large skillet or wok over high heat; add peanut oil or cooking oil. Add Peanuts and stir fry for 1 minute. Add green pepper and stir fry about 2 minutes or till peanuts are lightly browned. Remove peanuts and green pepper; add more oil, if necessary. Add half of the chicken to the hot skillet or wok; stir fry for 2 minutes. Remove from skillet or wok. Stir fry remaining chicken and the garlic for 2 minutes. Return all chicken to skillet or wok. Stir hoisin sauce mixture into the chicken mixture and cook and stir till the mixture is thickened and bubbly. Cook and stir for 2 minutes.

Stir the peanuts, the chopped green pepper, and the cooked capellini or vermicelli into the chicken mixture in the skillet. Cook and stir for 2 minutes more or until the mixture is heated through. Garnish with green onions and serve immediately. ENJOY!

SAMOSAS!

I am a big fan of Samosas, I have to admit there are some that i have tried that either too dry and the dough too thick and heavy. These are so good that you will bring them out on your next party. I love them with a nice Mango Chutney. ENJOY!

INGREDIENTS!

Box of Puff Pastry ( you can find it in the freezer section at your favorite supermarket)

FILLING
2 cups cooked potatoes, drained and cubed
3 tablespoons of butter
1 cup of diced onion
2 cloves or garlic, minced
1 teaspoon curry powder
1/2 teaspoon of cumin, or to taste
1 cup of froze peas, thawed
1/2 teaspoon of your favorite hot sauce, to taste ( optional)
salt , pepper to taste
egg wash for brushing pastries

Prepare the filling, Melt the butter in a medium sized saute pan, add the onions and garlic, cooking for 2-3 minutes until the onions turn translucent. Take care not to burn the garlic. Add the curry powder and cumin and saute for an additional minute. Add the potatoes and turn to coat well in the spices. Cook and break up the potatoes for a few more minutes. You can mash the filling smooth at this time. or leave pieces of potato according to your preference.

Taste the filling for seasoning, adjust with salt and pepper and hot sauce if desired. Remove from the heat and stir in peas, taking care not to break them up too much. Allow to cool until barely warm.

When you are ready to roll the dough, preheat oven to 400 degrees F. and line two half sheet pans with parchment paper.

Working with one sheet at a time, roll the chilled dough to 1/8" thick. Cut circles of dough with a sharp edged round 3" cutter. Place 2 tablespoons onto each round and fold the dough into half moons. Use touch of water to help seal the rounds if needed.

Use a fork to seal the edges of each samosa. Place the parchment lined sheet and brush the egg wash coat. Bake for 15-20 minutes or until deep and golden brown. Serve with Mango Chutney.

If you have left over filling. It can be frozen up to one month.

PEACH STRUDEL WITH CREAM CHEESE FILLING!

I love strudel, I have to say Apple Strudel is the most known however I thought it should work with any other fruit and I love Peaches so this is my version. The original strudel does not have cream cheese filling so i decided to give a try I always find some strudels are so sweet that it takes away from the taste of the actual fruit with this one, the cream cheese filling gives it a nice sweetness and taste but you hardly know is there. ENJOY.

INGREDIENTS!
1 Box of Puff Pastry ( will make 2 strudels) room temperature ( overnight in refrigerator)
5 sliced peaches fresh peaches
1/2 teaspoon of cinammon
2 Tablespoons of Brown sugar
1 tablespoon of flour
1/2 cup of chopped pecans( toasted)
1/3 cup of raisins (more if you like and need them)
1/4 teaspoon almond extract
1/4 teaspoon of nutmeg
1 tablespoon of lemon juice
pinch of salt

Cream Cheese filling:
1/4 cup of powdered sugar
1 tablespoon of vanilla
1 egg
1/4 teaspoon almond extract
1 box of regular or light cream cheese ( room temperature)

for a nice caramel color on the strudel!
3 tablespoons of milk
2 tablespoons of sugar 



DIRECTIONS: Preheat oven 375 degrees

With an Electric beater, beat the cream cheese add the vanilla, almond extract and slowly add the powdered sugar. Beat until light and fluffy set aside.

In a bowl mix all ingredients the sliced peaches, cinnamon, sugar, flour, nutmeg, almond extract, lemon juice and pinch of salt set aside for 5 minutes.

On a light floured surfaced take the puff pastry and with rolling pin roll to 9 inches long approximately. Take the cream cheese filling with a spoon and spread throughout the whole puff pastry like you are spreading pasta sauce on pizza dough, then place the peaches in the middle of the dough, leave space so you can roll the top and bottom. On top of the peaches you will sprinkle with the pecans and raisins.  Place one end of the puff pastry on top of the peaches then do the same with the bottom part until it's completely covered use a little bit of milk to glue the dough together, Brush with the milk wash on top and sprinkle with regular sugar. Repeat process with the second puff pastry. Remember to take a knife and cut along the top of the strudel to let steam out while is baking. Bake for 40-42 minutes until is nice golden. Take out and enjoy warm if possible. It freezes well for about a week. ENJOY.

MEAT ROLLS IN PUFF PASTRY ( ROLLOS DE CARNE)

This recipe comes from my grandmother. It's meant to be an appetizer however i come to enjoy it as an entree with a side of Arugula salad. The dish is so rich that you must have something fresh to go with it either a nice guava compote, or mango chutney, or a nice fresh fruit salad. I have to admit the original recipe is without the puff pastry i added it to make it a little bit more fancy. It can be cut into individual bite down pieces as an appetizer or a whole one as the main dish. ENJOY!

 INGREDIENTS!

1lb extra lean ground beef
1lb ground pork
1 cup of raisins ( or nicely cut pitted prunes is also an option and I try to use yellow raisins)
6 slices of bacon
1 cup of green olives with pimentos
salt and pepper for seasoning
1 teaspoon of paprika ( sweet paprika)
1  1/2 teaspoon of cumin
1 teaspoon of garlic powder
2 eggs
box of puff pastry thawed over night in refrigerator take out fridge one hour before using ( it will have 2 sheets)

DIRECTIONS: Preheat oven to 400 degrees F.

In a bowl mix the pork, ground beef season it it with the salt, pepper, garlic powder, paprika and cumin mix well add the eggs to bind it ( make sure you are able to make a ball with it otherwise add another egg so you are able to manage the meat. Cut the meat in half this will make 2 rolls. Then take one half and with your hand flatten it on top a piece of foil( sprayed with oil)  into a square shape as best as possible. On top of the meat you will put half of the raisins, half of olives and 3 slices of the bacon. Roll into a sausage shape making sure none of the toppings come out. Use the foil to wrap it completely until the ends are nicely secured. Repeat process with the second roll. Place on a foiled cookie pan ( for easy clean up). Place in over for 40-45 minutes. Remove from the oven and let it cool completely.
Once the meat is cooled take one of the sheets of puff pastry and roll out on a lightly floured board make sure the puff pastry is large enough so that the meat roll will fit inside. The puff pastry will act as the foil the second time around. Remove the meat rolls from foil ( the meat should be slightly pink but not raw) place on the puff pastry and roll the dough around the meat roll until tightly secured. Repeat same process with the second meat roll and the second sheet of puff pastry.

Take a knife and make 3 cuts on top of  puff pastry meat roll to let out steam. Use a little bit of egg wash or milk to brush the top of the pastry. Place back in the over for another 15-25 minutes until the dough is nice and golden. Take out, let it cool for about 5-10 minutes and cut to your liking. ENJOY!