Kunafa

Kunafa is described as a Bahraini cheesecake.  It is actually made with noodles and cheese. It is a common dish throughout the Middle East and is believed to have originated during the Ottoman Empire.  In Bahrain they color the desert with food coloring.

The noodle is kataifi dough.  It is described as shredded phyllo dough.  I don’t find it in grocery stores ,and research if I can make it from scratch.  It seems this is not suggested, so I find a Middle Eastern grocery store that isn’t too far from me, but it is small and cramped.  I’m not sure where I would find it so slowly search through the aisles and find it in the refrigerated section.  I’m excited that I found it, so I can make this dish.

First step is to soak the mozzarella overnight and then to mix the cheeses together. .

Then I make the syrup.  It is just boiling water, sugar, and lemon juice together.  I don’t use the rose water.  I actually remember I had a noodle dessert with rose water at a Middle Eastern restaurant once.  I thought it tasted like soap and later discovered that is what the rose tastes like.  So, I have found that I don’t like floral flavors like rose and lavender, it tastes like perfume to me.

 

Next I mix together the food coloring to make orange.

 

Well it is still fairly red, but maybe when I mix it with the butter it will lighten to be more orange.


Nope it is still really red!  Oh well it will do.  Then I run the bottom of the pan with the colored butter.

Chop up the noodles and soak them in milk and butter.

Add 2/3 of the noodles to the bottom of the pan

add the cheese

then top with remaining noodles and bake.

While it is baking I grind the pistachios to decorate the top.

It comes out of the oven and I flip over to plate.

It is still more red than orange and a bit messy, but I will decorate it with the pistachios. The picture from the original recipe has a beautiful pattern from the pistachios.  I try and get creative and make polka dots, but I’m not really skilled enough to make it come out.  So I go with this pattern and it isn’t really that pretty, but will do.

The cake is interesting.  The cake is not sweet and so the syrup is needed to make this feel like a desert.  The noodles and the cheese are good, but I’m not blown away by it.  It actually is a bit bland.  However I liked the butter food coloring idea.  I may use that again for something else.

Well that’s a picture of me before the whole cancer chemo experience.  I was celebrating on of my 40 birthday’s.  I highly recommend celebrating yourself 40 times.  It makes every day feel special and man I needed it going through all my treatments.  Well the next step in the treatment was to get a PET scan so they can figure out if I am stage III or IV.

I went in for my CT and PET scan.  The first part is that they make me go to a room and cover me in blankets.  I’m not sure how they knew I was cold, but I felt all snuggly.  Then they gave me some soapy looking water to drink.  Figuring out that I don’t like the taste of soap I am relieved that it is a sudsy drink, but doesn’t have any perfume flavor.  I had an hour to drink it.  So I sat in my snuggly chair drinking this odd drink.

After an hour they came to get me and took me over to the scanner.  There they positioned me, so my arm was over my head.  I’m still recovering from the surgery, so the position is painful!  I manage to hold it for the 15 minutes as they do the CT scan, but let them know I can’t do it for the 30 minute PET scan.  So for that I comfortably get my arm to the side and they image away.  I will explain my results with another recipe.  Go out and celebrate something!

 


Recipes

Kunafa

Original recipe can be found here

  • 1 lb  Mozzarella
  • 2 cups granulated white sugar
  • 1 cup  water
  • 1 Tbsp lemon juice
  • ½ cup ricotta cheese
  • 1 Tbsp  unsalted butter (melted) – for the pan
  • 1/4 tsp of red and yellow food coloring ( if you can find orange use a 1/2 tsp of that)
  • 1 lb kataifi shredded dough
  • ½ cup  milk
  • ¾ cup unsalted butter (melted) – and lukewarm
  • 15 pistachio (ground)
  1. Desalt the mozzarella if salty.  Cut the cheese into 1 inch (2.5 cm) cubes and soak in cold water, in the refrigerator overnight.  Change the water twice.  After soaking, rinse with cold water then drain and pat dry using paper towels.
  2. Shred the mozzarella and combine with the ricotta or cottage cheese.
  3. Using medium heat, boil the sugar, water and lemon juice for 10 minutes.  Let it cool down completely.
  4. Butter and colour the bottom and the sides of a 10 in. round, 2 in. deep pan with 1 tablespoon melted butter and ½ teaspoon kunafa pastry colouring.
  5. Cut the kataifi dough into 4 equal pieces.  Add the milk and lukewarm butter.  Make sure that there are no lumps and that the kataifi is fluffy.
  6. Place ⅔ of the kataifi in the pan.  Press down and along the sides of the pan.
  7. Place all of the cheese.  Level and press down.
  8. Cover with the remaining ⅓ of the kataifi.  Press well with the palms of your hand or use a spatula.
  9. Bake in a preheated oven at 350°F for 40 minutes.
  10. Let the kunafa cool down for 10 minutes before inverting it into a large platter or cake stand.
  11. Decorate with ground pistachios.
  12. You can pour the cool syrup over the entire kunafa or pour on individual servings.

Guava Duff

Guava Duff is a dessert served in the Bahamas.  It is a dish believed to be inspired by UK cuisine.  It resembles figgy pudding in the way the dough is steamed with the tropical fruit of Guava.  It sounds interesting to make.

The first step is to find guava.  It calls for fresh guava or guava puree. I grew up in Hawaii and didn’t think guava would be that hard to find but it turns into a nightmare!  I go to three grocery stores and all I find is pineapple and mangos.  I go to a Japanese market and no luck there either.  I end up at a Hawaiian speciality store where I find guava butter.  I get it as it may not be exact, but this is all I can find and I have been walking for 3 hours from store to store and my dinner party is the next day.

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Turns out medical insurance is like finding guava in Northern California.  When I first took my job I thought to myself, “I’m a healthy adult, so I can get the cheapest insurance.” Well that wasn’t a great decision.  My co-pay for the specialist was $80 and even worse my co-pay for my biopsy was $1200.  I ended up almost hitting my out-of-pocket limit before my surgery.  My insurance renewal was happening right around my surgery, so my brother and I sat down and figured that paying more per month would be cheaper than the free insurance.  This is because the amount of out of pocket is reduced by the higher cost I pay per month.  After this change my co-pays go back to $10.  This is the first time I understood the importance of benefits and why people will take a job because of it. Thankfully, I figured this all out ahead of time as the day I was released from the hospital was the day the program switched.  If I stayed one more day in the hospital it may have gotten complicated.  It all ended up fine for me, but I have never felt so dependent on medical care and a job before.  Not a great feeling.

Well hopefully making this cake will be easier than navigating insurance and finding guava.  The first step is to make the dough.  The dough isn’t hard to make, but it feels a lot like cookie dough rather than a bread dough.  I’m worried this isn’t right and about to get more complicated.

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Roll out the dough.

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My rolling skills are not getting much better.  It’s supposed to be a rectangle.  Don’t worry, I know how to cut!

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There, a perfect rectangle!   Now to spread on the guava butter.

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The butter is thick and easy top spread.  I try a bit.  It’s sweet and tastes like guava.  I’m sure it will work. T hen I roll the dough.

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Then roll it in tin foil.

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I double it in tin foil, so as not to let it get wet.  However when I put it in the boiling water, it is way to long for the pan.  So I cut the suff in half.

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My two halves come out.

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It doesn’t totally look appetizing, but as I proved earlier I handy with a knife!

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They come out!  This is my kind of dessert.  The dough is dense like a pudding.  Almost like a pudding cake.  The guava is a little subtle.  I should have added more guava butter.  It is fairly simple to make and totally worth trying again.  Much better than finding the guava and insurance!


Recipes

Original recipe can be found here

Guava Duff

  • 4 tbsp butter, softened
  • 1 cup sugar
  • 3 eggs, beaten
  • 1/2 cup guava butter
  • 1/2 tsp nutmeg
  • 1/2 tsp cinnamon
  • 1/4 tsp ground clove
  • 3 cups flour
  • 2 tsp baking powder

 

  1. Whisk butter and sugar in a large bowl until smooth.
  2. Add eggs & spices.  Whisk well.
  3. Sift in flour and baking powder, mix well and turn stiff dough out onto an extra-large sheet of floured aluminum foil.
  4. Flour a rolling pin and roll out dough to make a sheet that is 1″ smaller on all sides than the aluminum foil sheet.
  5. Smear 1/2 cup guava butter (more if desired) all over dough sheet.
  6. Roll up the dough into a cylinder, making a jelly-roll shape. ( may need to cut in half based on the size of your pan).
  7. Fold up edges of aluminum foil and seal both the top and sides, retaining the cylindrical shape.
  8. Roll out another sheet of aluminum foil, place the cylinder on it and again, roll up and seal all edges.
  9. Place the cylinder in boiling water and boil for 1 1/2 hours, or until very firm.
  10. Remove from water, drain, let cool slightly, then unwrap on a cutting board.
  11. Cut into thick, round slices.

 

 

Altwiener Apfelstrudel

Altwiener Apfelstrudel or what us English speaking folks call Apple Strudel.  This is a traditional Viennese dish and considered a national dish of Austria.  Wait a second wasn’t Tafelspitz the national dish of Austria?  How many can a country have?  Anyway, it is related to baklava, which is from the Ottoman empire.  So the dish came to Austria from Turkey to Hungry during the Austro-Hungrian empire.  It became popular during the Hasburg empire, which is a large influence over Austrian cuisine.

First thing is to make the dough and let it rest for an hour.  While the dough is taking its nap I soak the raisins in rum.  Maybe this is why it is a national dish alcohol and napping!

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Then I toast some bread crumbs in butter.  This is part of the filling.

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Then combine the apple and raisins for the filling.

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Now roll out the dough to be paper thin.  I don’t have a friend helping me so don’t have pictures, but after you get the dough thin, you need to stretch it by hand to make it so thin it is see through.  This is the result.

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Next spread the bread crumbs on the dough.

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Then place the apple mixture on one side of the dough.

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Fold the dough over the apple mixture.

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Fold the dough sides over to create a pocket of  a burrito.

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Then roll the dough over its self.  This will create the flakey layers.

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At the end you will have a log.

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Bake it and melt some butter to brush on.

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I’m not sure why I am sad.  Its almost my birthday and I am loving all of the celebrations.  Brush on the butter.

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Sprinkle some powdered sugar.

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Cut and serve with ice cream.  Then sing happy birthday to me!

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The result is awesome.  The dough is flaky and buttery.  The apples are like baked apple or apple pie.  I’m extremely impressed that it turned out.  I think I’ve only had the Pillsbury package strudel and this one is definitely better than that!

This is it for Austria.  I have really enjoyed the food.  Other than the disastrous Kärntner Kasnudeln, which is way more my fault than Austria’s,  I would have to say that I loved all the food and how hardy and comforting it is.  This country has some of my flavor profiles.  Next up is Azerbijan!


 

Recipes

Altwiener Apfelstrudel

Original recipe can be found here

  • 2 1/2 c. all-purpose flour
  • 1/4 tsp. salt
  • 2 T. plus 1 tsp. vegetable oil
  • 15 T. lukewarm water
  • 4 T. butter
  • 1 c. breadcrumbs
  • 1/2 c. raisins
  • 4 T. rum
  • 6 Granny Smith Apples, chopped
  • 3/4 c. granulated sugar
  • 1-2 tsp. lemon zest
  • 4 T. lemon juice
  • 1/4 tsp. cinnamon
  •  2 T. Melted butter for brushing dough
  • Powdered sugar for decoration
  1. Place the flour in a bowl with the salt and add the water, then the oil and mix.
  2. Knead the dough until it is smooth and tacky, but not sticky, about 5 minutes.
  3. Form the dough into a smooth ball, brush it with a little oil and place it back in the bowl for 1 hour.
  4. Soak the raisins in the rum.
  5. Heat the butter in a pan until foaming and add the breadcrumbs.  Toast them, stirring constantly, until they are medium brown.  Let cool.
  6.  Peel, core and chop the apples into small pieces.  Add the sugar, lemon juice, lemon zest, raisins and cinnamon and mix well.
  7. Roll out the dough on a lightly floured board to about 9 inches by 13 inches.
  8. Place a towel of a matt under the dough.
  9. Using your hands, gently stretch the dough thinner on all sides, working your way around the sheet of dough.  Stretch it until it starts to look translucent in spots.  Let it rest a minute and stretch the areas you think are too thick, again.
  10.  Brush dough with melted butter.
  11. Spread the breadcrumbs over 2/3 of the dough and pat down evenly.
  12. Drain the apples and spread them over the other 1/3 of the dough.
  13. Using the towel, fold one side of the dough over the filling.
  14.  Fold in ends of dough like a burrito.
  15. Fold other side of dough up and over filling to form a roll.
  16. Roll strudel onto parchment paper so that the seam-side is down.
  17. Brush with melted butter.
  18. Bake at 400°F for 20 minutes and then at 350°F for 40-60 minutes longer.
  19. Remove from oven, brush top with melted butter and sprinkle with powdered sugar while still warm.

 

Wachauer Marillenknödel

Knödel is a dumpling, which is extremely popular is Austrian cuisine.  The Knödel can be stuffeed with a varity of things.  In this case it is stuffed with Apricots or in Austria, marillen.  There is a region of Austria which is known for their apricots, Wachu, which is along the river Danube not far from Vienna.  This dessert of a dumpling stuffed with apricots is from Wachu.

The first step is to make the dumpling dough and then roll it into a ball.

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Roll out the dough.

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My rolling skills are still to be desired.  Cut the dough around the apricot

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The apricots are to be cut in half and a sugar cubed placed in the middle.

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Top with the other half of the apricot and roll the dough around it.  Then boil the dumplings.

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Roll the hot dumplings in buttered bread crumbs.

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And we have a sweet and simple dessert!

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Yum!!!  The butter on the bread crumbs melts with the sour taste of the dumpling and the sweetness of the apricot.  It is a savory fruity dessert.  I eat a bite of dessert and sing Happy Birthday to me!


 

Recipes

Wachauer Marillenknödel

Original Recipe can be found here

  • 8 oz quark
  • 7 1/4 flour
  • 4 tablespoons butter, at room temperature
  • 1/4 teaspoon vanilla
  • 3 tablespoon sugar
  • 1 egg
  • A pinch of salt
  • Approx. 10 small apricots
  • Approx. 10 sugar cubes
  • 1 cup breadcrumbs
  • 2 tablespoon butter
  • dash Cinnamon powder
  • Icing sugar

 

1. Mix the softened butter with the vanilla, sugar and a small pinch of salt until creamed through.  Stir in the egg with the quark and flour and work into a malleable dough (kneed for 10 minutes).   Form into a ball, wrap in film and leave in a cool place to rest for approx. 30 minutes.

2. Remove the seeds from the apricots and place a sugar cube in their place.

3. On a floured work surface shape the dough into a roll of approx. 5 cm thickness.  Cut off slices and gently press these flat between the hands.  Place the apricot into the dough, press the dough around it and seal well.  Apply some flour to the hands, form dumplings and place on a similarly-floured board.

4. Bring a generous amount of slightly-salted water to the boil in a large saucepan.  Turn down the heat, place the apricot dumplings in the water and allow to simmer gently for 10–13 minutes.  Stir carefully from time to time to prevent the dumplings from sticking to one another.

5. For the garnish, melt the butter in a pan.  Add the breadcrumbs, flavor with cinnamon and fry until golden yellow in color. Towards the end, add a generous quantity of sugar.  Carefully remove the cooked dumplings and roll in the prepared sugared breadcrumbs.  Arrange and dust with icing sugar.

 

 

Vanilla Slice

I’m turning 40 this year.  I really want to celebrate it rather than cower away from it.  Being unemployed has allowed me to have the time to rediscover myself and I like me.  I am fun and always up for a crazy adventure.  I have had a great 39 years and want to celebrate this milestone and ring in 40 more.  I decided to celebrate by having 40 birthday celebrations this year.  I work hard, play hard, and have a great group of friends who will celebrate with me.  So what better way to remind myself than to start Australia off with a dessert.

Vanilla Slice is popular in Australia and is considered one of their prideful dishes.  They have Vanilla Slice competitions, just like Americans have pie competitions.  Vanilla Slice is a layered custard pastry.  It actually has its origins in France and there it is referred to as Mille-fuelle.

First take some puff pastry and roll it out with powdered sugar to fit the pan.

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Bake the puff pastry

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Custard is one of my favorite deserts growing up, so I have made it a ton of times and it’s fairly simple.  Add vanilla bean, milk, and cream and steep the vanilla in the cream for 10 minutes.  Then add sugar, cornflower, custard powder, and butter.  Constantly stir for 3 minutes.  Then remove from heat and stir in the eggs. And voila! You have the custard filling.

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Spread the custard on the puff pastry.

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Place a second puff pastry over the custard. And chill overnight.

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The icing is pretty simple.  Combine powdered sugar, butter, and vanilla until smooth.  Spread on top of the puff pastry.

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Now it is ready to be eaten.

 

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Okay so it comes out a bit crumbly and not as pretty as the pictures.  Oh well it is still edible.  I usually use Dufour puff pastry, but used a different brand of puff pastry and I think it makes a difference as it isn’t as buttery.  The custard is yummy, but the icing is a bit too sweet for me.  I still sing Happy Birthday too me in my head as I eat it.

 


Recipes

Vanilla Slice

Original recipe can be found here

  • 2 sheets ready rolled butter puff pastry, defrosted (suggest Dufour brand)
  • 1 cup sugar
  • ¾ cup cornflour
  • ½ cup custard powder
  • 3 cups milk
  • 1½ cups cream
  • 4 tablespoons butter
  • 2 egg yolks, beaten
  • 1 Vanilla bean
  • 1½ cups powder sugar
  • 1/4 teaspoon vanilla
  • 2 tablespoons melted butter
  • 2 tablespoons warm milk
  1. Preheat the oven to 350.  Line two oven trays with baking paper.  Line the base and sides of a 23cm square cake tin with foil.
  2. Place each sheet of pastry on a separate tray and bake in the preheated oven for 8-10 minutes until well-cooked and golden brown.  When cool, press down on the sheets to flatten gently.  Using a serrated knife trim to a 23cm square and leave to cool completely.
  3. In a large saucepan, stir together the vanilla bean scrapings, milk and cream.  Simmer for 10 minutes.
  4. Add sugar,  cornflour,  custard powder, and butter over a moderate heat until the custard boils. Cook, stirring for 3 minutes. Remove from the heat and quickly stir in the egg yolks.
  5. Place one piece of pastry into the base of the tin, flattened side uppermost. Pour the hot custard over the pastry in the cake tin and press the remaining pastry sheet on top of the custard firmly. Refrigerate for several hours or overnight until set.
  6. Sift the icing sugar into a bowl and stir in the butter, milk, and vanilla. Mix to make a smooth, spreadable icing.
  7. Spread the icing over the pastry and cut into squares to serve.

Dulce de Leche Pionono

Pope Pius IX was also referred to as Pio Nono. This dessert is thought to be named after him. The Pionono is a sponge cake that is rolled with various fillings and is popular in spain, south America, and Philippines. I’m going to stuff mine with Dulce de Leche, which is popular in Argentina.

The first step is to make the sponge cake. I have been doing a lot of baking, but sponge cake requires whipping the ingredients, which I haven’t done before.  I’m a bit nervous, but willing to take on something new. With my handy mixer I get to use the whip attachment to make the batter.

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Spread it in a pan over my sili bake mat and bake. Success! It comes out a light thin sponge cake. It’s a little brown on the edges and not a perfect square but I have a knife to help clean things up.

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On to make the Dulce de Leche. The recipe is simple: dump the ingredients in a pan and stir. I stir

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and stir

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and stir

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after about 30 minutes of stiring I grab a chair, sit down and continue to stir.

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Finally I start to see some difference after 45 minutes of stirring, but it is not done until you can form lines in the sauce and they don’t disappear. So I keep stirring.

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After an hour of stirring, my right arm is now noticeably larger than my left.  Lines form and stay, so I’m calling it done.

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Now after all this work the recipe wants you to lighten the Duce de leche with some whipping cream, sigh… why couldn’t just stop stirring at 30 minutes ago and get the same consistency. I know, I know , there is some magical flavor with the caramelization. I add the whipped cream that the recipe says and find that it is really watery. Next time I would skip this step or add a fraction at a time to make sure it is just spreadable.  However I’m not going to stir for another hour to re make it. So this is what I have.

Flip the cake out of the pan and spread with powder sugar.

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Spread the duce de leche

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Then roll

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As I suspected the filling is way to watery and just seeps out. My hour and sore right arm are frustrated with what seems to be a mess.

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I let the Pionono chill for a few hours and I make a caramel sauce to top on the cake and make a caramel icing with butter and powder sugar and pour over the cake.

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Cut and serve. It is decadent. The caramel icing is buttery and rich, the cake is light and soaks up the dulce de leche. It is definitely delicious, but I’m not sure the hour of stirring is worth it.

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Recipes

Dulce de Leche

Orginal recipe can be found here

  • 1 (14 ounce) can of condensed milk (about 1 1/2 cups)
  • 1 (12 ounce) can of evaporated milk (about 1 2/3 cups)
  • 1/2 teaspoon baking soda
  • Generous pinch of salt
  • Cinnamon sticks
  • 1 tablespoon corn syrup
  • 1 teaspoon vanilla
  1. Place the evaporated milk and the condensed milk in your heaviest pot. Add the cinnamon sticks, baking soda and a pinch of salt.
  2. Cook over medium-low heat, stirring constantly. Stir steadily with a wooden spoon or heat-proof spatula so that the mixture does not stick to the bottom of the pan and burn.
  3. Continue to stir until the mixture is making large bubbles, is very thick, and is a golden caramel color. It’s very important to stir constantly at this point to prevent burning.
  4. Lift the spoon out of the pot and drizzle some of the caramel sauce over the surface. If it forms a ribbon that does not disappear after 10 seconds or so, it is ready. Takes about 1 hour.
  5. Remove from heat and let cool for 10 minutes.
  6. Remove cinnamon sticks and stir in the vanilla and the corn syrup.
  7. Let cool completely.


 

Caramel frosting

Original recipe can be found here

  1. In large saucepan, melt butter over low heat until it starts to brown, about 4 minutes. Watch it carefully as the butter can burn quickly.
  2. When butter is light golden brown, add brown sugar. Bring this mixture to a boil, stirring frequently. Boil and stir for 1 minute until thickened.
  3. Remove from heat and add milk. Beat with wire whisk until smooth.
  4. Add vanilla and beat again.
  5. Then add powdered sugar until desired spreading consistency; the frosting should be pourable.


 

Dulce de Leche de Pionono

Orginal recipe can be found here

  • 4 eggs, separated
  • 3/4 cup sugar
  • 1 teaspoon vanilla
  • 1/2 teaspoon almond extract
  • 1/2 cup flour
  • 1/4 cup almond flour (optional) or 1/4 cup additional all purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1 cup heavy whipping cream
  • 2 tablespoons sugar
  • 3/4 cup dulce de leche
  • Confectioners sugar
  • 1 recipe caramel frosting
  1. Line a 11″ x 17″ jelly roll pan with wax paper. Preheat oven to 350 degrees.
  2. Sift the flour with the salt, almond meal, and baking powder, and set aside.
  3. Place the egg whites in a bowl of a standing mixer and beat until soft peaks form.
  4. Add 1/4 cup of the sugar and continue to beat until stiff peaks form. Transfer beaten egg whites to a clean bowl.
  5. Add the egg yolks with the remaining 1/2 cup sugar to the mixing bowl, and beat until pale yellow and tripled in volume, about 5 minutes.
  6. Add the vanilla and mix well.
  7. Fold the dry ingredients gently into the egg yolk mixture until just blended, then carefully fold in the egg whites. Spread batter evenly into the prepared jelly roll pan.
  8. Bake cake until it is golden and just starts to spring back to your touch, about 8-10 minutes. Do not overbake, or it will be difficult to roll.
  9. Loosen the edges of the cake by running a knife around them, then turn cake out onto a dish cloth that has been dusted with confectioners sugar. Peel off the wax paper, and dust top of the cake with more confectioners sugar. Let cake cool.
  10. If dulce de leche is thick Place cold whipping cream in a large bowl and beat until medium-firm peaks form. Whisk 2 tablespoons sugar and a touch of vanilla. Whisk in 1/8 of a cup at a time until dulce de leche is easily spreadable.
  11. Unroll cake and spread dulce de leche mixture over the cake. roll cake, wrap with saran wrap, and chill for 1-2 hours or overnight.
  12. Once the cake is thoroughly chilled, unwrapped.
  13. Prepare caramel glaze
  14.  While the icing is still warm, pour it over the cake, letting it run down the sides until covered.
  15. Chill cake until ready to serve.

Caribbean sushi

Caribbean Sushi, I know it doesn’t sound so traditional, but I just really found the dish fascinating and wanted to give it a try. I found the recipe in the tablemanners cookbook which features Antiguian chiefs and the ingredients seem to be from the Caribbean.

The first step is to make the coconut-rice pudding. It is straightforward to make. It has a sweet creamy texture with a subtle hint of coconut. It is fairly yummy on its own.

While the rice pudding cools down I make the chocolate wrapper that is to act like nori. I’m not sure how this is going to work as I always think chocolate gets hard when it cools. I melt the dark chocolate and add some corn syrup. Then wrap it up and place it in the fridge for two hours.

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While the chocolate rests I make the mango sauce. I puree 2 fresh mangoes. The sauce tastes like a sweet mango.

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I take the chocolate out of the fridge. It was in there for more like 3 hours and some of the chocolate is soft, some parts are hard, and some parts are sticky and still melty. I remove the hard chocolate. I see if I can get some of it to soften with my hands. There isn’t much that is useable, but I think I have enough for one nori wrapper. With cocoa powder and some creative hand work I get a sad looking nori wrapper.

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I spread the rice pudding the way I would with sushi rice: spread thin and a little space at the top to seal.

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Then I add kiwi and strawberry down the middle

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Then I roll. It is hard to get the circular shape of Sushi. mine is a bit mushed. Maybe I need more rice pudding?

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Slice it and serve with the mango sauce.

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It isn’t the prettiest, but it is edible. It’s very decadent. No ingredient individually was overly sweet, but together it is rich.  The chocolate combined with the creaminess of the rice pudding is sweetened from the mango sauce and fruits. I’m thankful that I could only make one roll as I doubt anyone should eat this much dessert.

Well this concludes Antigua and Barbuda. I can’t say that I truly enjoyed any dish. However I am really looking forward to my next country Argentina; it’s a place I have actually visited!

 


Recipes

Caribbean sushi

Original recipe can be found here

  • 1 Cup of Sushi rice
  • 1 can coconut milk
  • 1 2/3 cup of heavy cream
  • 3/4 cup water
  • 1/2 cup of sugar
  • 2 mangos
  • 1 tablespoon corn starch
  • 1/2 cup of water
  • 7 oz bittersweet chocolate
  • 5 tablespoons corn syrup
  • 4 tablespoons cocoa powder
  • 1 kiwi
  • 6 strawberries
  1. Wash the rice.
  2. Combine rice, coconut milk, heavy cream, and 3/4 cup of water in a sauce pan and bring to a boil.
  3. Simmer for 20 minutes. Stir frequently
  4. Set aside and let rice cool completely.
  5. Pure mango in a blendor
  6. Whisk mango, corn starch and water in a small sauce pan.
  7. Cook on l0w heat for 20 minutes or sauce thickens. Stir frequently.
  8.  Melt chocolate in a double boiler.
  9. Mix in suryp.
  10. Divide chocolate in two and cover in plastic wrap. Place in the fridge for 20 minutes.
  11. Kneed by hand with cocoa powder until the chocolate is not sticky.
  12. Form into a square shape
  13. Spread rice pudding on the chocolate square. Leave about an inch at the top with out rice.
  14. Put the julienne fruit in a line in the middle of the rice.
  15. Roll like a sushi.
  16. Serve with mango sauce.