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Spiced Papaya Milk

Serves 2 Thick, creamy, and spicy, this drink popular in Northern Chad is refreshing and healthy. Ingredients: 4 cups cubed papaya (if fresh is unavailable you can use 2 cans, drained) 2 cups milk 3 Tbsp sugar 1/4 tsp cardamom pinch ginger 1-2 cups ice, as desired Method: Gather your ingredients. First the beautiful papaya… drained and ready for the blender… Then the spices. Start off with just a little and add the full amount if you can handle it! 🙂 Dump into a blender with some cold milk… And ice, to taste. You can make this drink as thick or as thin as you like. Make it on a wickedly hot day, or a balmy night. Or right this minute. Spiced Papaya Milk Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe Thick, creamy, and spicy, this drink popular in Northern Chad is refreshing and healthy. CourseDrinks, Sweets Lifestyle5-ingredients or less, Vegetarian Food TypeCold Drinks, Fruit, Non-Alcoholic Drinks Servings 2 people Servings 2 people Spiced Papaya Milk Votes: 0 Rating: 0 You: Rate …

Coconut Milk Chiller

Serves 2 Intended to be drunk cool, but not cold, our creamy Cape Verdean chiller will transport you to the islands. A favorite with Cape Verdean children. The coconut is a common ingredient in the Cape Verde islands -in the 1600’s the coconut was already being transported to America via west African and Cape Verde… (source) NOTE: If you add ice or refrigerate this drink the coconut milk will congeal. Ingredients: 1 cup coconut milk 2 cups milk cinnamon, for garnish Method: Swirl together coconut milk with milk. Sprinkle with cinnamon and enjoy. Let the dance begin! I don’t know about you, but these pictures make me insanely happy. All drinks should be this fun to make. Coconut Milk Chiller Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe Intended to be drunk cool, but not cold, our creamy Cape Verdean chiller will transport you to the islands. A favorite with Cape Verdean children. The coconut is a common ingredient in the Cape Verde islands -in the 1600’s the coconut was already being transported …

Coconut Milkshake

Serves 2 Slurping this Cape Verdean inspired coconut milkshake is a lesson in the happy things sugar can do for us. The cinnamon sticks are the best part – as you dunk them in the milkshake and lick them clean, the cinnamon flavor fills your mouth. Try it! Please note: this recipe is just for fun – inspired by the authentic recipe from Cape Verde for Coconut Milk. You’d be more likely to find this at a resort on the island than in someone’s home. Ingredients: 3 cups ice cream 3/4 cup coconut milk 1/4 cup milk (optional – depends how thick you like your shakes) cinnamon or cinnamon sticks for garnish Method: Scoop your ice cream. Keep going until you have 3 cups! Add the ice cream to your blender… Pour in the coconut milk… And the regular milk – if you like your shake on the thinner side… Blend and serve immediately. Make sure you garnish with cinnamon sticks or the whole recipe is ruined. I’m not kidding. Coconut Milkshake Votes: 0 Rating: …

Grandpa’s Maple Dumplings | Grandpères

Serves 4 Hot, sweet, syrupy Grandpères served with two scoops of cold vanilla ice cream. Genius. And we have generations of Canadians to thank for keeping this age-old recipe alive. You can eat this for breakfast or dessert. Or a midnight snack. Ingredients: For the dumplings: 2 – 2 1/4 cups flour 1 Tbsp baking powder 1/2 tsp cinnamon pinch of salt 3 Tbsp butter 3/4 cup whole milk For the cooking liquid: 2 cups maple syrup 1 1/2 cups water Method: In a large bowl, mix together flour… … start with two cups and add more if you need to. Stir in the baking powder… A scoop of cinnamon (or Sin as my mom likes to call it) Whisk together with a pinch of salt. Can you see Keith? Now add some buttery goodness. Cut it into the flour with a pastry cutter. Stop when the butter is pea-sized. Next comes the milk. Mix it together until it forms a loose mass, like wet bread dough. Add water to a pot… make it a …

Bolivian Peanut Soup (La Sopa de Mani)

Serves 4 Bolivian peanut soup is a delightful way to serve up good old fashioned meat and potatoes. Cook this soup gentle and slow. If you do, the beef will be moist and tender and the potatoes will bursting with the flavor of their juices. The most unusual part of this soup is biting into the occasional crunchy peanut. Serve with Bolivian Hot Sauce. Ingredients: olive oil (or peanut oil) 1 large onion, chopped 3 garlic cloves, crushed 1 tsp oregano 1 tsp cumin 1 lb beef, cubed 1 quart stock (beef, or chicken, depending on the meat you chose – even water works in a pinch) 4 medium potatoes 1/2 cup unsalted peanuts 1/4 cup white rice 1/2 cup frozen peas 1 cup milk parsley, to taste salt pepper Method: 1. Add some oil to a large pot and heat over medium. Cook onion and garlic with oregano and cumin. When onions are softened, add beef, stock, potato, and peanuts. Simmer gently until potatoes are just tender. I cooked this soup on super low …

Baked Milk Custard | Leche Asada

Serves 6-8 Leche Asada is super easy and quick to put together. This recipe fills 6-8 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 bowl. Add sugar and milk. Whisk to combine. Strain all the icky egg stuff out. Much better! Now, pour into individual ramekins or one 1 1/2 quart ramekin. Bake for 30-40 minutes in the small ramekins or for 1 hour in the large. (Setting them in a water bath will make them creamier). Sprinkle with a dash of cinnamon if desired… and serve chilled, with a warm smile. Baked Milk Custard | Leche Asada Votes: 2 Rating: 1 You: Rate this recipe! Print Recipe Leche Asada is super easy …

Liege Waffles

Makes about 6 waffles Liege waffles are dense, yeasty, and studded with pockets of sugar. When you eat one room temperature, the little bits of sugar crunch in your mouth – an unusual, but addictive experience. Ingredients: 1 cup melted butter (2 sticks) 3 eggs 1/3 cup lukewarm milk 1 tsp vanilla extract 2 tsp instant yeast 2 cups flour 1 heaping cup sugar cubes (or 1 cup pearl sugar) Topping ideas: powdered sugar, strawberries, etc. Method: 1. Whisk together wet ingredients: melted butter, eggs, milk, and vanilla extract. 2. Add yeast. Let sit for 15 minutes, if you can stand to wait. If you can’t, it’ll be okay. 3. Add liquid to flour. I made a well, but it seemed kind of pointless since there was so much liquid. The batter will be so thick you will not be able to pour it, but not so thick that it makes a dough ball. 4. Let rise in a warm, draft-free spot for about 1.5 hours, or until about double in size. Of course, if …

Potato Pancakes/hash browns stuffed with mushrooms | Mushroom stuffed Draniki

Makes about 6 Draniki Pan-fried until crispy and hot, mushroom stuffed draniki taste like pumped up hash browns. Really great comfort food. Belorussians eat these with sour cream, although I know Americans will like them with ketchup. Ingredients: Mushroom filling: 1 oz dried wild mushroom blend (or a handful of fresh mushrooms) 1/4 cup minced red onion 1 tsp dill salt pepper Draniki: 1 1/2 lbs of potatoes, peeled 1/4 cup flour 1 egg 1/4 cup milk salt pepper vegetable oil, for frying Method: 1. Rehydrate dried mushrooms according to package directions. Mince and add with onion to a pan with a little oil. Cook until soft. Add dill and salt and pepper. Remove from pan and set aside. 2. Shred potatoes using a grater, food processor, or mandoline. Add remaining ingredients and stir together. 3. Heat about a 1/4 inch layer of oil in a large skillet over medium. Once oil sizzles when you drop a bit of potato in it, begin cooking. Spoon in draniki batter and flatten with a spoon. 5. Add a …

Bajan Sweet Potato Fish Cakes

Makes about 7 average fish cakes Two kinds of fish cakes are popular in Barbados: deep-fried balls and pan-fried patties. This recipe makes lovely golden pan-fried patties. The sweet potato in these Bajan Fish Cakes is subtle and provides a great variation for those who don’t like a lot of heat. Serve with hot sauce for those who enjoy it! Ingredients: 1/2 lb cooked sweet potato (about 1/2 an average sweet potato) 1/8 cup milk (only add as needed) 1/2 onion, grated (about 1/8 cup) You can also mince the onion if you want the texture, but you may need more milk to make up for minced onions not being as wet as grated. 1/2 tsp salt 1/4 tsp pepper 1 egg, beaten 2 Tbsp minced fresh parsley 12 ounces skinned, deboned, cooked mahi mahi (or other white fish) Tip: The skin is thick. Have them remove it at the fish market, you’ll save the cost of several ounces 1/2 cup flour for dredging vegetable oil for deep-frying Method: 1. Mash sweet potato, using only …

Bajan Pound Cake with Cherries | Christmas Puddin’

Makes about one 10″ bundt cake or several smaller cakes Enjoy this lovely pound cake cold with hot tea or a tall glass of milk. We loved the addition of maraschino cherries and wished we would have added more (we only added about 20 chopped cherries). A yummy cake – my husband has already requested it for his birthday! Ingredients: 3 cups flour 2 Tbsp baking powder 1 1/2 cups sugar 4 sticks (2 cups) butter (room temperature) 6 eggs 1 cup milk 1 Tbsp vanilla extract pinch of salt chopped maraschino cherries to taste (optional) NOTE: This recipe makes a lot of batter, so you may want to divide it into more than one pan, even if you use the 10″ bundt. You’ll see in our pics it threatened to overflow… but luckily didn’t. If you decide to live on the edge, like us, just put a cookie sheet under the cake to save you the trouble of a messy clean up. Method: 1. Preheat oven to 350F. Sift flour and baking powder together. Set …

Vermicelli in Sweet Custard | Shemai Custard

Serves 8-10 This sweet custard reminds me of rice pudding. The man who taught me all about how to make this dish told me that the mixture should neither pour off the spoon, nor stick too much to the spoon. I love directions like that – they make sense! Anyway, if you want to increase this recipe, or decrease it, use this guideline: for every cup of vermicelli, you need 4 cups milk. Ingredients: 3 oz roasted vermicelli – about 2 cups (about 1/2 the package pictured) 8 cups milk pinch of salt 4 cardamom pods, cracked 1 cup brown sugar 1/2 cup himalayan raisins (or golden raisins) 1/8 cup thinly slivered almonds Method: NOTE: Roasted vermicelli is made of wheat flour. I found it at our local Indian market (Laxmi Spices of India 5555 East 41st St, Tulsa). 1. Cut vermicelli into 1 inch pieces with scissors, taking care to not fling pieces all over the kitchen. Just go slow and you should be fine. 2. Add vermicelli to a large pot with milk, salt, …

Sweet Saffron Custard with Rose Water

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 slivered almonds 2.5 cups milk 1/4 cup sugar 1 Tbsp butter 1/8 cup semolina 1/4 tsp ground cinnamon 1 tsp rose water pinch saffron, crushed slivered almonds & cinnamon – garnish Method: 1. Finely grind the almonds in the bowl of a food processor. Heat ground almonds with milk and sugar. Bring to a boil, to infuse the almond flavor into the milk. Remove from heat and let cool slightly. 2. Meanwhile, in a medium saucepan, toast semolina in butter, stirring for a few minutes. 3. Add milk mixture to semolina in a smooth, steady stream. Simmer, uncovered for about 15-20 minutes or until thickened like pudding. Add saffron and cinnamon. NOTE: If you let this boil by accident, the bubbles are like volcanos. The lava pudding can give quite a burn. Don’t ask me how I know… 4. Stir in …