PERUVIAN DREAM

Ingredients

1 (14 ounce) can sweetened condensed milk

1 (12 fluid ounce) can evaporated milk

1 tablespoon vanilla extract

2 beaten egg yolks

2 beaten egg white

1 cup confectioners’ sugar

1/4 teaspoon ground cinnamon (optional)

Directions

Whisk together the sweetened condensed milk, evaporated milk, vanilla, and egg yolks in a saucepan. Place over medium-low heat and gently cook until the mixture thickens, stirring constantly with a wooden spoon, about 30 minutes. Pour into a heatproof serving dish and set aside.

Screen shot 2013-05-25 at 7.01.01 PMWhip the egg whites with confectioners’ sugar to stiff peaks. Spread meringue on top of milk mixture. Refrigerate until cold, about 3 hours. Sprinkle with cinnamon before serving.

ICE CREAM CONES

IngredientsScreen shot 2013-05-22 at 11.11.48 PM

1 3/4 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter, softened
3/4 cup sugar
3 eggs
1  teaspoon vanilla extract
1/2 teaspoon cinnamon

Directions

Mix together the flour, baking powder and salt. Set aside.  In an electric mixer, beat the butter, gradually adding the sugar, until light and fluffy.  Add the eggs one at a time, beating thoroughly after each addition.  With the mixer on the lowest speed, add the vanilla, flour mixture, and cinnamon, mixing until thoroughly blended.

Preheat both sides of a pizelle (krumkake) iron over medium heat.  When the iron is hot, open it, add one tablespoon of the batter and close the iron.  Place on the heat for 20 seconds, then flip.  Cook the second side for 20 seconds, then flip again and cook for a final 20 seconds.

Open the iron, remove your unrolled cone and roll around a mold to form the cone.

CREAM CHEESE ICE CREAM WITH ATE (QUINCE JELLY)

Ate is the name given in Mexico to the quince jelly. It is bar shaped and looks like a dry sweet block.

Quince jelly

Quince jelly

In Mexican gastronomy, Ate can also be made of guava. The usual procedure for processing the Ate is taking the fruits of quince or guava and steam them until tender. Then, cut them into pieces and process them to get a smooth paste. In a saucepan, place equal amounts of paste and refined sugar and take them to a boil for 40-50 minutes. After that, pour the boiling paste into a mold and allowed to set for 3 or 4 days until a semi-solid bar is formed.

 

Ingredients

1 8-ounce package cream cheese, softened to room temperature
1 quart premium vanilla ice cream
4 ounces fruit paste (ate), finely diced

Directions

In an electric mixer using the paddle attachment if available, beat the softened cream cheese until light and fluffy.  Scrape down the bowl.

Remove the ice cream from its container and cut into thin slices.  Add the slices to the mixing bowl and beat on medium high until the mixture is combined and the consistency of soft serve ice cream.  Stir in the diced fruit paste.  Transfer the ice cream into a container and let it firm up for several hours in the freezer.

 

Recipe from Rick Bayles Season 6 of Mexico – One Plate at a Time

COFFEE SMOOTHIE

Ingredients

  1. 3/4-1 cup fresh brewed coffee, cooled
  2. 1 medium banana
  3. 1 -2 tablespoon honey (or sugar, to taste)
  4. 2 ice cubes
  5. 1 1/2 cups Greek yogurt
  6. 1 teaspoon cinnamon

Instructions

  1. Cool down the coffee placing it in the freezer for 10 minutes. Meantime slice the banana onto a plate and put that in the freezer as well, to chill.
  2. Combine the coffee, banana, ice and honey to taste in a blender and blend until smooth.
  3. Add the yogurt and any of the remaining ingredients you wish to use.
  4. Transfer to the glasses and serve cold.

smoothiecoffee

STRAWBERRY SCONES

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Ingredients

  • ¾ stick (6 Tbsp) cold butter
  • 2 cups flour
  • 3 Tbsp sugar, plus 2 Tbsp for sprinkling
  • 1 Tbsp baking powder
  • ½ tsp salt
  • 2 lightly beaten eggs
  • ⅓ cup heavy cream, plus 2 Tbsp for brushing
  • ⅓ cup chopped fresh strawberries
  • Butter
  • Jam

Directions

  1. Preheat oven to 400°F.
  2. Line a baking sheet with parchment paper. Cut cold butter into small pieces and return to refrigerator.
  3. Combine flour, sugar, baking powder, and salt. Add cold butter; pinch and rub with your fingertips until butter is well distributed (mixture should resemble coarse meal).
  4. Gently stir in eggs and ⅓ cup heavy cream until mixture forms a soft dough. Stir in strawberries.
  5. Turn dough out onto a lightly floured work surface and pat into a 1-inch-thick rectangle (about 10 by 12 inches). Cut into 8 triangular scones.
  6. Brush with 2 Tbsp heavy cream and sprinkle with 2 Tbsp sugar.
  7. Bake until golden brown, 18 to 20 minutes. Serve warm, with butter and jam.