Contributed by: Chris WebAdmin. of RecipesNow.com
If you have ever wanted to be part of a large loving latin family or have ever been fascinated by Latin-American cooking, you will enjoy Our Latin Table.
With his beautiful 162 page book, Fernando Saralegui brings you into the fold to share his memories and a unique fusion of cuisines. A seemless melding of Spanish, Cuban and American cooking styles generates mouthwatering recipes which combine the best of each.
Richly photographed (featuring family, friends and food) this publication is more than mere recipes. Our Latin Table is a celebration of family and friends and a guide to creating just the right atmosphere.
Have you have been intimidated by Latin-American cooking in the past? The step-by-step instruction in this extraordinary cookbook will help you. Begin with the list of essential ingredients for a latin pantry, continue with Cuban bar requirements and then the list of recommended tunes. You can even find the right wine for every occassion in its pages.
Seventeen menus offer something for every occassion:
- New Year's Eve
- Good Luck Fishing Trip
- Christening Lunch
- Midweek Dinner
- Easter Lunch
- Three-Day-Weekend Dinner
- Softball Mixed-Grill Picnic
- Fourth of July Latin Clambake
- Engagement Party Buffet
- Traditional Late Lunch in the Campo
- Early Fall Gathering, Stromy
- Surfing and Refuelling
- Cuban Tahnksgiving
- Monday Night Football Party
- Christmas Eve Mariscada
- Christmas Family Brunch
- Spanish Winter Family Dinner
and demonstrate a determined effort to make any reason to eat an event worthy of celebration.
Experience fusion cooking at its finest with Our Latin Table: Celebrations, Recipes, and Memories.
Steamed Yuca with Mojo
Cumin-and-Oregano Rubbed Turkey with Chorizo-and Cornbread Stuffing.
- 1 3/4 cup sugar
- 1 1/2 cups whole milk
- 1/2 cup unflavored canned pumpkin puree
- 1 cinnamon stick
- 1/4 teaspoon salt
- 3 eggs
- 3 egg yolks
- 1 tablespoon pure vanilla extract
Preheat oven to 350 degrees.
In a heavy saucepan melt 1 cup sugar over medium-high heat, stirring occasionally, until the sugar is amber in color and has turned into a smooth liquid. Immediately remove the syrup from heat and pour evenly into the bottom of a heated 9-inch glass pie plate, 2-quart casserole dish, or a cake mold. (To heat the dish, pour hot or boiling water into it and let stand for a minute or two, then drain and dry completely before adding the sugar syrup.)
In a heavy saucepan, bring the milk, pumpkin puree, cinnamon stick, and salt to a boil over medium heat and remove from heat immediately. Discard the cinnamon stick.
In a large mixing bowl beat together the eggs, egg yolks, remaining sugar, and vanilla. While the beater is running, slowly add 1/2 cup of the hot milk mixture and beat until eggs are tempered, then slowly add the remaining hot milk.
Pour the mixture into the dish over the hardened sugar syrup and place in a baking pan. Add hot water to halfway up the side of the dish. Place in oven and cook for 1 hour or until the custard has set.
Carefully remove the baking pan from the oven and remove the flan dish from the hot water bath and allow to cool. While the flan is still warm, run a knife around the edge to loosen it.
To remove flan, place a large, deep plate face down on top of the dish and invert the flan onto the plate. Make sure the plate is large enough to hold the flan and has enough of a well to hold the syrup.
Flan can be served warm or chilled. The flan can be prepared 2 days in advance and kept covered and refrigerated.
Copyright © 2003 by Fernando Saralegui and Alvaro Saralegui.