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Hispanic Kitchen's Blog – June 2012 Archive (11)

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Horchata Española (Spanish Horchata)

Horchata

Originally from Valencia, the idea of making horchata from tiger nuts comes from the Moors’ presence from the 8th to the 13th century in Valencia. Almonds are a great substitution for tiger nuts and make the taste of this breakfast drink just as delicious and healthy. It is believed to have been the favorite of James I of Aragon, who in the…

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Added by Hispanic Kitchen on June 29, 2012 at 2:30pm — No Comments

Basque Lemonade

Lemons

What would summer be without lemonade? Actually, this can be considered more of a wine cooler and is definitely the kind of lemonade not to serve to children. With the summer heat in full swing, it is likely that the ardaurgozatza is flowing freely in Spain's Basque region.…

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Added by Hispanic Kitchen on June 29, 2012 at 2:00pm — 1 Comment

Croquetas de Yuca de la Abuela (Grandma’s Yuca Croquettes)

Ingredients:

For the chive sauce:

¼ cup sour cream

½ teaspoon finely chopped chives

½…

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Added by Hispanic Kitchen on June 25, 2012 at 10:00am — No Comments

Enchilado de Langosta (Lobster in Sauce)

Makes 4 servings

 

Ingredients:

1 cup oil

1 green bell pepper, finely chopped

1 medium onion, finely chopped

2 cloves garlic, finely chopped

2 lbs. boiled lobster meat, cut into large pieces

½…

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Added by Hispanic Kitchen on June 25, 2012 at 10:00am — No Comments

Pudín de Maíz (Sweet Cornbread Pudding)



Ingredients:

 

1 cup evaporated milk

1 cup water

3 cups cooked cornmeal/polenta

6 slices white sandwich bread, torn…

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Added by Hispanic Kitchen on June 18, 2012 at 3:00pm — No Comments

Brazo Gitano (Swiss Roll)

 

Brazo de Gitano, which translates literally to 'Gypsy's arm,' is the Spanish name for a Swiss roll. Ironically, the Swiss roll most likely originated in Germany and Hungary. This dessert…

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Added by Hispanic Kitchen on June 18, 2012 at 3:00pm — No Comments

Pan de Gloria



Ingredients:

 

2½ tablespoons active dry yeast

½ cup warm water

½ teaspoon sugar

3 lbs. flour…

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Added by Hispanic Kitchen on June 11, 2012 at 4:00pm — No Comments

Quimbombó Guisado a la Criolla (Stewed Okra Criollo-Style)

 …

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Added by Hispanic Kitchen on June 11, 2012 at 4:00pm — No Comments

Spiced Cucumbers and Coconut Milk

Recipe by chef Jody Adams of Trade Restaurant in Boston (http://trade-boston.com/)



Yields about 4 cups

 

Ingredients:



1 tablespoon vegetable oil

2 cups ¼-inch-thick slices peeled lemon cucumber (or any other…

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Added by Hispanic Kitchen on June 6, 2012 at 4:30pm — No Comments

Cangrejitos de Jamón (Ham-Filled Crab-Shaped Pastries)

Makes 24 units

 

 

Ingredients:

 

For the dough:

1 cup + 2 tablespoons margarine, softened…

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Added by Hispanic Kitchen on June 3, 2012 at 3:00pm — No Comments

Picadillo Habanero (Cuban-style Ground Beef Hash)



Ingredients:

3 to 3½ lbs. coarsely-ground beef

salt and pepper, to taste

¼ cup dry white wine

olive…

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Added by Hispanic Kitchen on June 3, 2012 at 3:00pm — No Comments

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