Recipe: Baked Milk Custard (Leche Asada)

800.bolivia.img_3553

Serves 4-6 Leche Asada is super easy and quick to put together. This recipe makes about 6 small ramekins or one large (1 1/2 quart) for family-style eating. You may want to set the custard in a water bath to make the cooking process more gentle. This will produce a very creamy, flan-like texture. Even without this step, this makes a great - dare I say - weeknight dessert. Ingredients: 6 eggs 3/4 cup sugar 2 cups milk Method: Preheat oven to 350F Crack 6 eggs into a large mixing … [Read more...]

Recipe: Crabs from Benin (Crabe Beninoise)

800.img_2936

Serves 4 This crab dish is contains a classic Beninoise combination: onion, pepper, and tomato. Please use fresh tomatoes... I only had canned and the flavor of the can totally takes over (in a bad way). I know, I know. I should have my blog taken away from me for doing it, but I forgot to buy fresh at the store. Just proof that I'm human :) Ingredients: 1-2 garlic cloves, minced 1/2 cup onion, minced 1/2 cup diced tomato (I didn't have fresh on hand so I had to use canned. I just … [Read more...]

Recipe: Strawberry Kisiel (Thick Strawberry Puree)

belarus.05

Makes about 1 1/2 quarts Strawberry Kisiel is easy to make and very tasty. The sweet dessert remains light and refreshing. Unless, of course, you serve it over a bowl of vanilla ice cream... which I totally recommend. Ingredients: 1 lb fresh strawberries (or other seasonal berries) 4 cups water 4 Tbsp cornstarch sugar to taste (between 1/2 and 1 cup is about right) Method: 1. Puree strawberries with sugar in a blender or food processor. Pour into a pot and heat over … [Read more...]

Recipe: Sweet Saffron Custard with Rosewater

azerbaijan.img_0888

Serves 4 This dessert combines crunchy almond pieces with creamy custard.  I learned from my Global Table dinner people either love or hate the contrast of texture. Enjoy with hot tea. Ingredients: 3/4 cup ground almonds 2.5 cups milk 1/4 cup sugar 1 Tbsp butter 1/8 cup semolina 1/4 tsp ground cinnamon 1 tsp rosewater pinch saffron, crushed slivered almonds & cinnamon - garnish Method: 1. Heat ground almonds with milk and sugar. Bring to a boil, to infuse the almond … [Read more...]