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Thanksgiving Menu Ideas from Around the World #2

Good day, fellow festive-folk. From addictive comfort food to iron-rich and healthy, I’ve got your Thanksgiving hook-up. That’s right… for the second day in a row, I’m sharing menu ideas to fill out your Thanksgiving table. Our regularly scheduled cooking will continue next week with Cyprus.

At the risk of sounding like “The Count” on Sesame Street: yesterday our ideas came from countries that begin with the letter A… today they come from countries that begin with the letter “B.”

Note: Be sure to read the associated Monday Meal Reviews for tips and tricks.

(Bahamas)
Island Macaroni & Cheese (Macaroni Pie) [Recipe]
This macaroni and cheese is sliced into squares for serving – perfect for parties.


(Belarus)
Rye Bread [Recipe]
Dense and high in fiber, rye bread is a staple in Belarus, preferred over wheat bread. In fact, Belarus is one of the largest producers of rye in the world.


(Bosnia & Herzegovina)
Balkan Baked Beans (Prebranac) [Recipe]
Prebranac is an easy, addictive side dish made with white kidney beans, caramelized onion, garlic, and loads of paprika.


(Bulgaria)
Savory Cheese Pastry (Banitsa) [Recipe]
Phyllo dough filled with salty cheese, egg, and baking soda. Quick, easy, and impressive. Serve room temperature or chilled.


(Botswana)
Stewed Spinach Greens [Recipe]
Spinach cooked slowly with onion, tomato, bell pepper, and water.



Thanksgiving Menu Ideas from Around the World #1

In honor of Thanksgiving week here, in the US, I “took a gander” through our old menu’s and picked out a few recipes that I would enjoy on our Thanksgiving table. Here’s my selections from the “A” countries… tomorrow I’ll share some from the “B” countries. Have a great day! 🙂

Note: Be sure to read the associated Monday Meal Reviews for tips and tricks.

(Algeria)
Hot Algerian Lasagna (Shakhshukha al-Bisakra) [Recipe]
This lasagna contains ground lamb meat, diced potatoes, chickpeas, and harisa. Two teaspoons of cayenne make this dish fire-hot. Gruyère cheese cools things down


(Andorra)
Warm Spinach & Mushroom Salad [recipe]
Warm spinach tossed with sauteed wild mushrooms, garlic,
raisins, and slivered almonds.


(Argentina)
Roasted Pumpkin Salad with Arugula and Chevre [Recipe]
The cavity of a steaming, roasted pumpkin is filled with goat cheese, arugula and mint vinaigrette. Any pumpkin variety is acceptable, depending on seasonal availability.


Pastel de Papa con Elote (Potato and Corn Pie) [Recipe]
Mashed potatoes topped with pureed corn and baked.

(Armenia)
Itch (Bulgur Pilaf Salad) [Recipe]
Bulgur with bell pepper, onion, scallions, fresh parsley, and lemon juice


(Austria)
Sauteed Green Beans with Speck [Recipe]
Simple, yet delicious. Speck is dry cured smoked prosciutto and is used in many Austrian dishes.


Baked Austrian Kas Nocken w/ caramelized onion & Gruyère cheese [Recipe]
Nocken is Austrian’s version of Spaetzel. This homemade egg pasta is grated and dropped into boiling water. I’m told the secret is to make the Nocken thin. Kas means cheese.


(Azerbaijan)
Spicy Meatballs in Pomegranate Sauce (Fesinjan Kyufta) [Recipe]
Ground lamb and beef is mixed with onion, paprika, breadcrumbs, and mint.
The meatballs are served in tangy pomegranate sauce


Monday Meal Review: Cuba

I prepared our Cuban Global Table secure in the thought that noone was coming over. I didn’t vacuum. I didn’t deodorize (the house or myself).  Approximately 19 million landmines were in place.

(I think some people call them “toys.”)

By the time the cooking was done, crusty dishes were teeter-tottering over my head – including the remnants of three botched caramel sauces.

The house was an extra deluxe mess.

I rarely behave this way, but I was feeling like a rebel. Must have been a full moon.

Then my phone rang. Sweat dripping down my forehead, I watched as it vibrated itself towards the edge of the counter.

My neighbor and friend, Anitra was calling. Right before the phone careened over, I decided to pick up.

“Hello!” I said.

“What are you doing?”

“Oh, you know… cooking”

(Fact: 9 times out of 10, I’m cooking when my phone rings… Bizarre).

“Well, I have some great hand me downs. For Ava. And I’m on a mission to get them out of the house. Can I bring them by?”

I surveyed my destruction. I considered Ava.

Ava’s sprouting up. Her pant legs are too short and her shirts have all become “crop tops,” showing her cute belly button. But I’m not entirely sure crop tops are in style and, well, even if they are, they’re not great winter-wear.

I took a breath.

“You want some Cuban food while you’re at it?”

“Really? Sure!”

“Great!

“I’ll be there in ten.”

“Oh. Ok…”

Any guess to how we spent the next ten minutes?

But I’ll tell you what – the company and fun that followed totally made it worth it! 🙂

Homemade Cuban Bread (Pan Cubano) [Recipe]

What I liked most about this dish:

This bread is gorgeous, boasting a soft, airy crumb and delicate crust. You’ll need approximately 1,500 loaves per person, considering how good Pan Cubano is straight out of the oven.  Ever wonder if you have enough friends? Make Pan Cubano. When the house fills with the warm yeasty goodness people you’ve never even seen will flock to your door. Oh yeah, and if, for some strange reason, you have leftovers – slice it and freeze it. This bread makes wonderful meatball subs.

What I liked least about this dish:

I love this bread, but I have some advice for novice bakers. As you mix the dough, it should feel springy and moist, but not sticky. The expression “like a baby’s bottom” is fairly accurate… Too much flour makes for  a dense crumb and you’ll be sad, so only add enough flour to pull the dough clean from the sides of your mixing bowl.

The Cuban Sandwich (Hot Pressed Pork Sandwich) [Recipe]

What I liked most about this dish:

Hot, warm, crusty, cheesy goodness in every bite. The salty, crunchy pickle with the deep flavor of roast pork and ham, covered by melted swiss cheese is incredible. And I thought I didn’t like swiss cheese! Honestly, this is the sandwich to make for a cold winter’s day. Try it with a hot bowl of soup.

Oh, and the best part? You don’t need no stinkin’ Panini maker – heat up a heavy bottomed pan for several minutes and then press on top of the sandwiches. Perfect!

What I liked least about this dish:

Nothing really… Although I’ll be honest. If someone wants to get you a panini maker, by all means, say yes.

Pumpkin Flan [Recipe]

What I liked most about this dish:

This sweet treat has all sorts of Autumn goodness going on. The recipe makes enough for a party and, although it is delicate and luxurious, you won’t have to baby it because it is sturdy enough to slice.

What I liked least about this dish:

I had trouble overcooking my caramel. You really have to watch it because, once the sugar starts changing colors, it changes super fast.

Mojito (Mint, Rum, and Lime Juice Cocktail) [Recipe]

What I liked most about this drink:

Hmm.

<crickets>

Oh yeah. I learned something new? That’s always nice.

What I liked least about this drink:

Mojitos are rather like drinkable mouthwash for me, but I had a friend – who enjoys mojitos – try our recipe and she said it tasted the way it should. Please note this is not an overly sweet drink, but stout, minty, and totally unapologetic.

Ava’s Corner:

Cuban | Hot Pressed Pork Sandwich

Serves 2

Ooey, gooey and sizzling hot, The Cuban sandwich will rock your world. The key to a great Cuban Sandwich is to obtain the best possible ingredients, especially when it comes to the bread and pork.

Ingredients:

18″ long Cuban bread (can substitute Italian or French bread)
yellow mustard (to taste)
4 slices of ham
4 slices of roast pork
4 slices of Swiss cheese
thinly sliced pickles (to taste)

Method:

First of all, roast yourself a pork and use the leftovers in this sandwich. It will be so much better!

Now, that that’s out of the way, let’s get started.

Slice a loaf of cuban bread almost completely in half, lengthwise.

Spread the bottom with yellow mustard. This is very important in a traditional Cuban. My stone ground mustard still isn’t speaking to me.

Add sliced ham… deli ham is fine!

And thinly sliced roast pork.  Make sure you trim off any fatty bits. This is regret speaking.

Layer on the beautiful Swiss cheese

and sandwich pickles.

Cover with top of bread and slice in half so it will fit in the pan.

Then, heat a large frying pan over medium heat…

and on another burner heat up a large, heavy bottomed pot.

Then press the sandwiches between the two hot pans until hot, toasty, golden brown and … of course, the cheese melts.

Crazy, right?  But it works!

When they are done, cut the sandwiches in half on a sharp diagonal.

Press it much thinner than this one…. This one is so terrible, I was ashamed and had to eat it up before anyone could look too closely.

You need to press really hard.

Then you’ll get something about like this:

Droooooool.

Oh my.

I need more Cuban Sandwiches, stat.

Cuban | Hot Pressed Pork Sandwich
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The Cuban sandwich will rock your world. The key to a great Cuban Sandwich is to obtain the best possible ingredients, especially when it comes to the bread and pork.
Cuban | Hot Pressed Pork Sandwich
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The Cuban sandwich will rock your world. The key to a great Cuban Sandwich is to obtain the best possible ingredients, especially when it comes to the bread and pork.
Ingredients
  • 1 loaf Cuban Bread , can substitute Italian or French
  • yellow mustard , to taste
  • 4 slices ham
  • 4 slices roast pork
  • 4 slices swiss cheese
  • pickles , thinly sliced, to taste
Servings:
Units:
Instructions
  1. Slice a loaf of Cuban bread almost completely in half, lengthwise and spread mustard along the bottom
  2. Add the ham, pork, cheese and pickles to the sliced loaf.
  3. Place the sandwich in a large frying pan over medium heat.
  4. On another burner heat up a large, heavy-bottomed pot.
  5. Press the sandwich between the two hot pans until toasty (cheese melts)

Cuban Bread | Pan Cubano


Makes 2-3 loaves

The quickest way to a person’s heart is with homemade bread. The incredible flavor of this soft, doughy bread is unreal. I’ve been making bread for a long time (even wrote a hundred page thesis about Artisan bread baking in France), so that’s saying a lot. Great recipe – just make sure you start it a day ahead of when you need it!

Special thanks to Kitchen Warfare for a detailed post on how to make this wonderful Cuban bread. Without their help, I would have been lost in making my adaptation!

Ingredients:

For the starter

1/2 tsp instant-dry yeast
1/4 cup cool water
1/4 cup all-purpose flour

For the dough

1 cup cool water
1 1/2 tsp salt
1 1/2 tsp sugar
1 Tablespoon lard
1 1/2 tsp instant-dry yeast
starter
31/2 -4 cups all-purpose flour

Method:

For the starter:

Combine starter ingredients in a small bowl…

Cover with saran wrap and place in a cool spot for about 12 hours. I usually do this right before bed. In the winter, by the window is perfect. In the summer? Perhaps the basement. Over these 12 hours, the ingredients get all kinds of happy.

The next day assemble the bread.

For the bread dough:

Gather your ingredients, including the starter (look at how bubbly it is.. and, if you smell it, you’ll swoon from all the goodness).

In the bowl of large standing mixer fitted with dough hook, add water…

sugar and salt (which look exactly the same)…

a little blob of lard (the flavor is incredible, although I’ve heard a small percentage of Cubans use vegetable oil now… )

Drop in the yeast…

… and the starter from the night before. Get a spatula and scrape it all in…

Next, dump in about 3.5 cups of flour (you may need a bit more, so keep it out just in case)

Mix the dough for 10 minutes on medium. The dough should come clean from the sides of the bowl. If it does not, add a bit more flour as needed.

Let rise until doubled in bulk, about 1.5 hours.

Punch the dough down (or turn the mixer on for 30 seconds). Remove the blade and let rise until doubled in volume.. about an hour.

Yum! Covering the dough with a cloth keeps it from drying out.

Cut into 2 or 3 evenly sized pieces. I prefer 2, because it makes wider, more voluptuous bread. I like my bread voluptuous. But, for today recipe, let’s go ahead and look at three…

Take each piece and do the following…

Pat it flat with your hand. It should not stick if your dough is the right consistency.

Next, fold it in half, lengthwise.

Take your hands and roll it into a long tube. This dough is very relaxed and easy to work with.

Now. Preheat the oven to 400F.

Cubans don’t score their bread, like the French and others.

Instead, they press a piece of a palm plant into the dough, which forces it to split when baked.

We don’t have access to this plant, so there are two options – use twine or use a metal skewer.

If you use twine, soak it for a few minutes.

Then, squeeze the excess out and press into the dough. Flip the dough over, on top of the twine, and let it rest about 20 minutes. The only disadvantages are that the wet twine might make your dough sticky and… when baked it leaves fuzzies in the dough.

If you use the metal skewers, press them into the dough, then flip over and let them rest on top of the skewer for about 20 minutes.

Bake, skewer/twine side up (leaving them in), for about 20 minutes for 3 loaves, and 25 minutes for 2 loaves.

Sliced up and ready for your tummy…

Here’s a great video of Cuban bread being worked. Incredible the more into it you watch. They’re literally working with a mountain of dough.

httpv://video.google.com/videoplay?docid=-1257514206200481593#

Cuban Bread | Pan Cubano
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The quickest way to a person’s heart is with homemade bread. The incredible flavor of this soft, doughy bread is unreal. I’ve been making bread for a long time (even wrote a hundred page thesis about Artisan bread baking in France), so that’s saying a lot. Great recipe – just make sure you start it a day ahead of when you need it!
Servings Prep Time
2-3 loaves 30 minutes
Cook Time Passive Time
20-25 minutes 2 hours
Servings Prep Time
2-3 loaves 30 minutes
Cook Time Passive Time
20-25 minutes 2 hours
Cuban Bread | Pan Cubano
Votes: 3
Rating: 5
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The quickest way to a person’s heart is with homemade bread. The incredible flavor of this soft, doughy bread is unreal. I’ve been making bread for a long time (even wrote a hundred page thesis about Artisan bread baking in France), so that’s saying a lot. Great recipe – just make sure you start it a day ahead of when you need it!
Servings Prep Time
2-3 loaves 30 minutes
Cook Time Passive Time
20-25 minutes 2 hours
Servings Prep Time
2-3 loaves 30 minutes
Cook Time Passive Time
20-25 minutes 2 hours
Ingredients
For the starter
  • 1/2 tsp instant-
  • 1/4 cup water (cool)
  • 1/4 cup all-purpose flour
For the dough
  • 1 cup water (cool)
  • 1 1/2 tsp salt
  • 1 1/2 tsp sugar
  • 1 Tbsp lard
  • 1 1/2 tsp instant-
  • starter
  • 3 1/2 - 4 cups all-purpose flour
Servings: loaves
Units:
Instructions
Starter
  1. Combine starter ingredients in a small bowl. Cover with saran wrap and place in a cool spot for about 12 hours.
For the bread dough
  1. In the bowl of a large standing mixer fitted with dough hook, add water, sugar and salt, lard, yeast and the starter. Scrape with spatula.
  2. Dump in about 3.5 cups of flour and mix the dough for 10 minutes on medium. The dough should come clean from the sides of the bowl. If it does not, add a bit more flour as needed.
  3. Let rise until doubled in bulk, about 1.5 hours.
  4. Punch the dough down (or turn the mixer on for 30 seconds). Remove the blade and let rise until doubled in volume, about an hour. Cover with cloth so it doesn't dry out.
  5. Cut into 2 or 3 even pieces.
  6. Pat each piece flat with your hand. It shouldn't stick if the dough is the right consistency. Next, fold it in half, lengthwise. Take your hands and roll it into a long tube.
  7. Preheat the oven to 400F.
  8. Soak twine for a few minutes then squeeze the excess out and press into dough. Flip the dough over, on top of the twine, and let it rest about 20 minutes. (If you instead use metal skewers, press them into the dough, then flip them over and let them rest on top of the skewer for about 20 minutes).
  9. Bake, skewer/twine side up (leaving them in), for about 20 minutes for 3 loaves, and 25 minutes for 2 loaves.

Mojito

Makes 1 drink

The bold flavor of mint, lime juice, and sugar come together in this classic Cuban drink. If you have time, a simple syrup made of water and sugar cooked together is another possibility for sweetening the drink.

Ingredients:

1/8 cup superfine sugar
a handful of fresh mint
1/2 lime, juiced
1 shot rum
crushed ice

Method:

Gather your ingredients…

Drop a healthy handful of fresh mint leaves into a glass.

Add the sugar and mash it together with the mint. Renowned author Mark Bittman says that there should be enough mint pieces to chew on.

Squeeze in the juice of a lime for that tangy wow-factor.

And a shot of rum. This is my faithful “Planet Hollywood” shot glass one of my brothers got me years ago. Remember when every kid had to have a Planet Hollywood t-shirt? I’m into the retro cool factor.

Add crushed ice, stir well and drink! Minty fresh…

Now, if only you can get your dentist to approve it!

Mojito
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The bold flavor of mint, lime juice, and sugar come together in this classic Cuban drink. If you have time, a simple syrup made of water and sugar cooked together is another possibility for sweetening the drink.
Servings
1 drink
Servings
1 drink
Mojito
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
The bold flavor of mint, lime juice, and sugar come together in this classic Cuban drink. If you have time, a simple syrup made of water and sugar cooked together is another possibility for sweetening the drink.
Servings
1 drink
Servings
1 drink
Ingredients
  • 1/8 cup superfine sugar
  • 1 handful mint (fresh)
  • 1/2 lime , juiced
  • 1 shot rum
  • crushed ice
Servings: drink
Units:
Instructions
  1. Drop your handful of mint into a glass. Add sugar and mash together.
  2. Squeeze in the juice of a lime and add a shot of rum.
  3. Add crushed ice, stir well and drink!

Cuban Thanksgiving Dish

If you’re here in the USA, looking for another idea for a Cuban Thanksgiving dish (or if you’re simply curious about Cuban food), I’ve dug up a fascinating sandwich recipe. Made on Cuban bread or white bread, the infamous “Elena Ruz,” includes cream cheese, strawberry jam, and sliced turkey breast. Weird, right?

Yet… somehow, that sweet jam reminds me of cranberry sauce and … well … it is just crazy enough – it might work!

Here’s Wikepedia’s notes on the Elena Ruz:

Another sandwich of Cuba is the “Elena Ruz”. Elena Ruz was a young society debutante in 1930’s who would stop at El Carmelo, a popular restaurant and confectionary shop in Havana after an evening at the opera or a social function, and would ask the waiter if he would fix her a sandwich to her orders. It is prepared on white or Cuban bread, with a layer of cream cheese on one slice, a layer of strawberry jam or preserves on the other, and thin slices of turkey breast in between

Intriguing.

If all that’s too much, and you’d rather have basic Cuban lunch fare – make yourself a heaping plate of rice and beans. You can’t go wrong with rice and beans.

Have a great weekend!

Turret of the Castillo del Morro on Havana Harbor

Pumpkin Flan

Makes one 10″ bundt pan

Cubans love flan in any shape, size, or flavor. This week we’re cooking a pumpkin flan in honor of American Thanksgiving. This is the creamiest, sweetest, most luxurious pumpkin dessert ever.

There are several tips for making excellent flan

  • use high quality ingredients
  • strain the flan mixture to get rid of all the little eggy bits and other yuckies that get in the way of perfect smoothness
  • cool completely to allow the flan to set up firmly (it helps to make it the day before you need it)
  • cook in a water bath
  • follow important, high tech jiggle procedure to loosen the flan from the pan (see detailed instructions in recipe below).
  • have a tall lipped plate to catch all your caramel. Don’t ask me how I know this.
  • if you’re taking the flan to a pot luck, wait to unmold it there. That way there’s less of a chance of damaging the beautiful form.

Ingredients:

For the caramel

1 cup sugar
1/4 cup water
cream of tartar, pinch

For the flan

1 1/2 cups heavy cream
1 cup whole milk
5 eggs
2 yolks
1 cup sugar
1 15 oz can pumpkin puree
1/2 vanilla bean, scraped (or 1 tsp vanilla extract)
1/2 tsp ground cinnamon
1 pinch allspice

Method:

For the caramel:

Add one cup sugar to a small saucepan over medium-low heat.

Splash in a quarter cup of water and …

A pinch of Cream of Tartar. Cream of tarter will prevent crystallization which is when you get giant snowflakes in your water, instead of caramel. Don’t ask me how I know this. Let’s just say there’s nothing like making caramel three times to learn the hard way.

Cook until light golden brown.

Meanwhile…

For the flan:

Preheat the oven to 350F. Put a large lasagna pan in there, half full of water (for a water bath to keep the heat gentle on the flan)

In a small saucepan over medium heat, cook some milk…

… and a “little” cream…

… with the scrapings of a vanilla bean. Vanilla beans hide the teeniest tiniest black pearls inside. If you’ve never used vanilla beans, now is the time. Simply cut it in half lengthwise, and then use the back of a knife to scrape the seeds into the milk mixture. The flavor is unreal. Of course, a splash of vanilla extract is okay too.

However, if you do use a vanilla bean your life will immediately improve and you’ll have seven years good luck. Throw in the bean pod too (or you can stick it in a jar of sugar to make vanilla sugar). That’s all good flavor which your family will adore.

Ok. Getting off my vanilla bean soap box now.

Heat everything over medium until the milk is scalded, or just nearly boils. Then, remove from heat and cool to room temperature.

Meanwhile, crack 5 eggs into a large bowl as well as two egg yolks. The two egg yolks take this dessert over the edge in creaminess. Trust me on this. You’ll faint when you eat it. I did.

NOTE: Please ignore the freakishly large egg yolk in this picture. I’m not sure what that’s about. I promise yours will taste great, even if you don’t have random, freakishly large egg yolks.

Every good dessert should have a landslide of sugar.

Add in your pumpkin puree. Don’t be shy – use the whole can! I used plain ol’ pumpkin puree, because I wanted to sweeten and season it myself. I get pleasure out of the simple things. Plus I’m a little bit controlling. Shh. Don’t tell.

For this version, I used a little cinnamon and a dash of all spice. Get creative and try a hit of nutmeg if you dare!

As you can see, I also poured in the cooled cream mixture, but forgot the action shot – yikes.

Whisk everything together until smooth and well combined.

Now, here’s the exciting part. Pour the caramel into your bundt pan while still hot. By the way, your caramel should not be as dark as mine. I let it go too long. Pull it off the heat when light golden brown – perhaps half as dark as my mixture.

Swirl it around in the pan to coat the sides. Be careful, the pan gets hot! You might need pot holders.

I only went partway up the sides because the flan doesn’t fill the entire bundt pan.

Strain your gorgeous flan mixture into the pan (or, if you find it easier, strain into a bowl first). I just hate making more dishes that I have to.

This part takes some patience and the back of a wooden spoon – especially if you have a fine strainer like I do (which is totally over the top for this recipe, but it is all I have). Just keep telling yourself about the luxurious dessert you will be eating soon! Toss all the yuckies left in your strainer down the sink. Feel no guilt.

After straining, here’s the filled bundt pan of flan. Can you smell the pumpkin and spices? Perfection!

Bake in water bath for one hour and ten minutes, or until an inserted knife comes out clean. Stunning.

Let cool and refrigerate about six hours (or overnight). To unmold, run a knife along the top of all edges to break the “seal.” Then – this is very scientific – jiggle the bundt pan from side to side, until the flan begins to wiggle free. Some caramel should ooze up and out when you tip it to the side a little.

You might dip the pan into some hot water for a few seconds to help loosen the caramel at the bottom.

Now, for the big finale…

Carefully invert the flan onto a large platter with lip (so the caramel won’t overflow).

You can do this!

Slice and serve to your mother in law and she’ll love you forever and ever.

Especially if you serve her a slice first. And that’s a promise.

(serve cool, but not ice cold)

Pumpkin Flan
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Cubans love flan in any shape, size, or flavor. This week we’re cooking a pumpkin flan in honor of American Thanksgiving. This is the creamiest, sweetest, most luxurious pumpkin dessert ever. There are several tips for making excellent flan use high quality ingredients strain the flan mixture to get rid of all the little eggy bits and other yuckies that get in the way of perfect smoothness cool completely to allow the flan to set up firmly (it helps to make it the day before you need it) cook in a water bath follow important, high tech jiggle procedure to loosen the flan from the pan (see detailed instructions in recipe below). have a tall lipped plate to catch all your caramel. Don’t ask me how I know this. if you’re taking the flan to a pot luck, wait to unmold it there. That way there’s less of a chance of damaging the beautiful form.
Servings Prep Time
1 10" ring 15 minutes
Cook Time Passive Time
70 minutes 6 hours
Servings Prep Time
1 10" ring 15 minutes
Cook Time Passive Time
70 minutes 6 hours
Pumpkin Flan
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Cubans love flan in any shape, size, or flavor. This week we’re cooking a pumpkin flan in honor of American Thanksgiving. This is the creamiest, sweetest, most luxurious pumpkin dessert ever. There are several tips for making excellent flan use high quality ingredients strain the flan mixture to get rid of all the little eggy bits and other yuckies that get in the way of perfect smoothness cool completely to allow the flan to set up firmly (it helps to make it the day before you need it) cook in a water bath follow important, high tech jiggle procedure to loosen the flan from the pan (see detailed instructions in recipe below). have a tall lipped plate to catch all your caramel. Don’t ask me how I know this. if you’re taking the flan to a pot luck, wait to unmold it there. That way there’s less of a chance of damaging the beautiful form.
Servings Prep Time
1 10" ring 15 minutes
Cook Time Passive Time
70 minutes 6 hours
Servings Prep Time
1 10" ring 15 minutes
Cook Time Passive Time
70 minutes 6 hours
Ingredients
For the caramel:
  • 1 cup sugar
  • 1/4 cup water
  • pinch cream of tartar
For the flan:
  • 1 1/2 cups heavy cream
  • 1 cup milk
  • 5 eggs
  • 2 egg yolks
  • 1 cup sugar
  • 15 oz pumpkin puree
  • 1/2 vanilla bean , scraped (or 1 tsp vanilla extract)
  • 1/2 tsp ground cinnamon
  • 1 pinch ground allspice
Servings: 10" ring
Units:
Instructions
For the caramel:
  1. Add one cup sugar to small saucepan over medium-low heat. Add water and cream of tartar. Cook until light golden brown.
For the flan:
  1. Preheat the oven to 350F. Put a large lasagna pan in there, half full of water (for a water bath to keep the heat gentle on the flan) In a small saucepan over medium heat, cook some milk and cream with the vanilla bean scrapings.
  2. Heat everything over medium until the milk is scalded, or just nearly boils. Then, remove from heat and cool to room temperature.
  3. Meanwhile, crack 5 eggs into a large bowl as well as two egg yolks. The two egg yolks take this dessert over the edge in creaminess. Ad the sugar and pumpkin puree, cinnamon and allspice. Stir together with the cooled cream mixture. Strain.
  4. Pour the light caramel into bundt pan, then add the strained custard.
  5. Bake in water bath for one hour and ten minutes, or until an inserted knife comes out clean.
  6. Let cool and refrigerate about six hours (or overnight). To unmold, run a knife along the top of all edges to break the “seal.” Then – this is very scientific – jiggle the bundt pan from side to side, until the flan begins to wiggle free. Some caramel should ooze up and out when you tip it to the side a little. You might dip the pan into some hot water for a few seconds to help loosen the caramel at the bottom.
  7. Carefully invert the flan onto a large platter with lip (so the caramel won’t overflow). Enjoy cold!

Menu: Cuba

Try as I might, I could not let the Cuban sandwich pass me by. Which means, of course, that Homemade Cuban bread is also required (Oh, happy day!). Sure… it isn’t very Thanksgiving oriented (unless you throw some leftover roast Turkey in your Cuban Sandwich), but I’ll make up for it with the best Pumpkin Flan ever. And if that won’t do, dear friend, just have a Mojito.

The Cuban Sandwich (Hot Pressed Pork Sandwich) [Recipe]
A hot, pressed sandwich layered with mustard, ham, roast pork, sliced pickles, and ooey gooey Swiss Cheese. Spoiler alert: Tastes like good.

Homemade Cuban Bread (Pan Cubano) [Recipe]
A soft, doughy bread with big yeast flavor, thanks to the use of an overnight starter.

Pumpkin Flan [Recipe]
Pumpkin gets all dressed up for a Cuban style holiday, with cinnamon, allspice, cream, eggs, and milk. The crowning glory? It all sets in beautiful pool of caramel. Flan is the quintessential dessert of Cuba.

Mojito (Mint, Rum, and Lime Juice Cocktail) [Recipe]
Mint, lime juice, and sugar. Oh yeah… and rum.

About the Food of Cuba

Beam me up, Scotty. I’m ready for incredible stews, rich soups, and mind-blowing sandwiches. I’m ready for Cuba. Heck – it isn’t even all that spicy. Just flavorful goodness. Count me in.

Most of my Cuban research kept linking me back to Florida. There’s one big reason – the size of Cuba (it is the largest country in the Caribbean)- and one simple reason – how close it is to Florida. Still authentic Cuban food has a distinct identity, whether it is enjoyed on the island or in the United States.

That being said, let’s start with the famous Cuban Sandwich (recipe). Incredible.  Soft, fresh Cuban bread is a must (recipe), which is then topped with roast pork, ham, pickles, mustard, and swiss cheese. Some include salami and provolone. Others shout blasphemy. Either way, they all get pressed like a panini and toasted through and through.

While I’m always in the mood for a good sandwich, you might not be. So be it.  There’s more goodness to be found. Cuba is one of several countries that enjoy the famous dish called Ropa Vieja. Literally, Old Clothes, this dish is slowly stewed beef in a seasoned tomato sauce base.  It might be served alongside a glowing pile of yellow rice. Gorgeous. And, of course, the ever wonderful bean usually takes a role.

Let’s move on to dessert, though. While rice pudding is common, Cubans are practically part flan…. Flan is a thing of beauty in Cuba – available in a multitude of flavors. This creamy dessert sets up firm enough to slice, but remains delicate like pudding. Cooked and served in a bath of caramel, calling it “sweet” just doesn’t seem to convey the full truth. We decided to make a Pumpkin Flan, in honor of the holidays (recipe)

Rum, as in most Caribbean countries, makes its way into the end (or the beginning) of many meals. Actually, the meal part is optional. Cuba Libre’s are Rum and Coke’s with a splash of lime. Mojitos are a stout blend of mint, lime, and rum (recipe). Pick your poison! 🙂

Monday Meal Review: Croatia

I gave the wine bottle opener a final twist of the wrist, dropped the bunny ears, and smiled at the satisfying “pop” as the cork released the wine to the air. I brought my nose closer and gave the bottle a  cautious sniff.

I wanted it to be bad. Terrible. One step shy of vinegar would be okay. But I knew. I knew that, having paid an exorbitant fee of $5 for the wine, I was probably destined for a perfectly mediocre bottle.

Darn.

I took a sip and, as feared, the bottle was not terrible. I swished it around my mouth like mouthwash. On second thought, there were some slightly sour notes. I could work with that.

With two quick motions – splish, splash – I poured the wine together with some cola.

Perfectly mediocre wine ruined by … cola. Ugg.

I cringed, feeling my brain tighten around the thought.

I tried to get Mr. Picky to sample the Bambus first, but he simply smiled at my outstretched hand. Reluctantly, I brought the fizzing ruby nectar to my lips and took a sip.

Hmm. First thoughts? Cola. Yes. Sweet. Yes.

Sweet enough to cover that sour note I’d detected. Perhaps the Croatians were onto something, after all.

Mr. Picky’s turn.

I shoved the glass in his direction. He took the world’s smallest sip.

After a pause, he grunted “Weird,” and handed the glass back over.

His one syllable answers never fail to summarize exactly what’s on my mind.

As a degreed English major, I find this completely maddening.

Warm Christmas Potato Salad (Seasoned Potatoes with Salt Cod) [Recipe]


What I like most about this dish:

I found comfort in this dish – my warm bowl filled to the brim with creamy red potatoes, salt cod, green onion and bacon, splashed with good quality olive oil. The chill in the air seemed to thaw as the carbs and protein settled into my bones. I’m not even sure what that means. But it was good.

What I like least about this dish:

While the entire dish was tasty, salt cod is surprisingly chewy. As in, set the tables with a few boxes of dental floss. It’s like the stuff was made to firmly lodge itself between your teeth! If you don’t like to floss and don’t want to go to the trouble to rinse and soak salt cod, try regular cod – but be careful not to over-mix because the tender flakes will easily fall apart under the weight of the potatoes.

Ham and Cheese Bread (Prisnats) [Recipe]


What I like most about this dish:

“Cheese, bacon, ham, and more cheese. What’s not to love?” – so says Mr. Picky. As for me, I mostly like the concept that this dish would work for brunch or any sort of potluck.

What I like least about this dish:

Bottom line? My batter needed a bit more flour – or I needed to chop my ham into smaller cubes – they sunk under their own weight, down to the bottom. While everything tasted great, this dish had issues visually! On a lighter note (har har), I preferred the meat-free top half, while Mr Picky preferred the bottom. Now that’s the kind of teamwork I can get behind!

Croatian Holiday Nut Roll (Pavotica) [Recipe]


What I like most about this dish:

Mr. Picky and I have been battling for years about whether or not to put walnuts in our chocolate chips cookies. He says no, I say yes. Well, he was busy when I was making the Pavotica, so I took the photos. Thus, he had no idea there were walnuts in the bread. He loved it. He ate an entire loaf before midnight! (Yes, his stomach hurt for an entire day). Only then did I tell him about the walnuts. He shook his head and cut into the second loaf without saying a word. I think I finally won the great walnut battle.

What I like least about this dish:

I’m not sure why, but the filling separated from the dough in areas, making an air pocket in otherwise beautiful bread. While this doesn’t affect the taste, the slices aren’t totally neat.

Bambus (Celebration Drink) [Recipe]


What I like most about this dish:

This was a fun (and easy) dish to try. I have to admit, the sweet cola actually cuts out the sour taste of a bad wine – if only to replace it with sugary soda.

What I like least about this:

My waist is not convinced I need to be putting cola in my wine. I think I’d rather spring for a good wine instead. As far as finding the ingredients – I never thought I would say this, but I need to find a worse liquor store. I asked the salesman to sell me a bottle of terrible wine. His cheapest stuff. He pulled out a $5 bottle. That’s not cheap! I asked about 2 buck chuck. He shook his head emphatically. Oh, no. We don’t carry that! Well, excuse me!

Ava’s Corner

Celebration Drink | Bambus

Makes 1 serving

Bambus is a creative way to help make poor wine pass. Simply sweeten with equal parts cola and wine. This clever technique is popular in Croatia, as well as many neighboring countries.

Ingredients:

1 part cola
1 part “cheap” wine

Method:

Get a bottle of “cheap” wine. I was looking for Two Buck Chuck, but the liquor store I went to apparently doesn’t sell booze that “cheap,” so I was stuck paying $5 for this Cabernet Sauvignon.

The cola was a bit easier to find …

Pour together into a glass. We used a wine glass since they are prettier and, plus, there’s still a great deal of wine in this drink!

Give it a taste and see… does it make that “cheap” wine taste better? Hmm.

What does Mr. Picky think?

Here, have a glass. You can play this game, too!


Celebration Drink | Bambus
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Bambus is a creative way to help make poor wine pass. Simply sweeten with equal parts cola and wine. This clever technique is popular in Croatia, as well as many neighboring countries.
Servings
1 drink
Servings
1 drink
Celebration Drink | Bambus
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Bambus is a creative way to help make poor wine pass. Simply sweeten with equal parts cola and wine. This clever technique is popular in Croatia, as well as many neighboring countries.
Servings
1 drink
Servings
1 drink
Ingredients
  • 1 part cola
  • 1 part red wine
Servings: drink
Units:
Instructions
  1. Pour together in a glass.