Coconut Cream Pie (United States)

      Although Caribbean to the core, this dish has been smuggled and adopted by kitchens in the southern United States to the point that all Hispanic claims have been found to be obsolete by this point in history. 
      This custard pie is served year round in true southern kitchens, but in the north it is more of a summer time pie eaten as a light ending to a barbecued dinner. 
      The recipe from below came from a trip to Florida where many of my Hispanic relatives still live and cook like maniacs.  Though the original recipe calls for a baked pie shell, I have subbed out this for a graham cracker crust to keep the dessert lighter.  You may also look at me as crazy, but compared with the amount of coconut that other recipes, this calls for a large amount of coconut.  I love how fan like it makes the custard. 

Caribbean Coconut Cream Pie

 

8 graham crackers

3 tablespoons brown sugar

6 tablespoons unsalted butter

3 cups heavy cream

2 eggs

3/4 cup sugar

1/2 cup all purpose flour

1/4 teaspoon salt

1 1/4 cup flaked coconut

1 teaspoon vanilla extract

2 cups frozen whipped topping, thawed

2 teaspoons rum extract

 

Preheat the oven to 350*.  Break the graham crackers into small cracker crumbs or by use of a food processor.  Place the crumbs and sugar in mixing bowl and mix till well combined.  Melt the butter and combine with the cracker mixture.  While warm place the crumb mixture into a 9 inch pie shell and using a flat  bottomed cup, smooth out the crust on the bottom and up the sides of the pie plate.

 

Place the crust in the oven and bake for about 10 minutes, or until a darker brown. Remove from the oven and allow to cool.

 

Spread the coconut on an ungreased baking sheet cook 5 to 7 minutes or until golden brown stir occasionally to prevent over browning. 

 

In a medium saucepan, combine the cream, eggs, sugar, flour, and salt.  Bring to a boil over low heat, stirring constantly.  Remove from the heat and stir in 1 cup of the coconut and the vanilla.  Pour into the pie shell and chill the pie for 2-4 hours or overnight. 

 

Before serving mix the whipped topping and rum.  Spoon the cream over the pie in an even layer. Sprinkle the remaining coconut over the pie and serve immediately. 

 

 

Serves 8. 

 

 



Coquito (Puerto Rico)

      According to the calendar the holiday season has reached its end with the beginning of the new year.  I find this concept rather depressing.  With the holiday season often goes the feeling that many have, which is to be kind to one another and to give to others than themselves. 
      I love the holiday spirit far to much to simply place it in the trunks with the decorations.  One way I keep this spirit alive is to give simple things, mostly from the kitchen , which are given with no intention of repayment other than a smile.  One such gift that I love to give is Coquito.
      This Puerto Rican beverage is closely related to Egg Nog, which many guzzle by the gallons during the Christmas season.  However, if you are not a fan of Egg Nog, do not right of Coquito so quickly.  I am often impressed by how many who have sworn their loathing for egg nog have been quickly won over to the puerto rican side with just one sip.
      The flavors of cinnamon, ginger and vanilla blend with the cream and rum all with the subtle flavor of coconut.  What is there not to love about it?
      This recipe is one that is not my own, however, it was given to me by my godmother as a beautiful Christmas present one year.  When making it as a give it generally will make 3 1.5 liter bottles.  Be sure to seal these bottles properly and the coquito will keep for about 1 month.  Fair warning, you must drink this drink as a shot of small cocktail.  If you choose to drink it by the glass, then you may find yourself waking up missing more than just your memory of the nights events. 

Coquito

1 tablespoon vanilla

1 teaspoon ginger

1 tablespoon cinnamon

4 cans (12 ounces each) evaporated milk

2 cans (15 ounces each) cream of coconut

1 can (14 ounce) sweetened condensed milk

6 egg yolks

2 1/2 cups silver rum

 

In a 10 cup food processor combine the vanilla, ginger, cinnamon, milks and coconut together and pulse on high speed.  Add the yolks one at a time until well combined.  Add the rum into the egg mixture and stir. 

 

Divide the coquito into the intended airtight containers and allow to sit covered for at least 24 hours before serving. 

 

 

Makes 3  1.5 liter bottles

 





Champagne (France)

      In you have ever had the pleasure of looking at a bottle of Dom Perignon it is alleged that the blind monastic cellar master, the name sake for this exquisite brand, tasted the contents of a cask of white whine which had begun to re ferment and ran through the halls of the monastery crying that he was "Drinking Stars".  Of course this is a complete false hood made by the makers of the brand to lay claim to the originators of the fizzy alcoholic beverage.
      Although other countries have attempted to mimic the light airiness of Champagne, such as Spumante and Proseco, they seem to always fall short in the richness and maturity. 
      As it is well known, Champagne is the drink of choice for the countdown of the New Year throughout the modern world.  But I have always found a problem with this.  During all of the rejoicing and merriment the bottle often is forgotten after the toast to the new year and left to the fate of flatness.  This is why when it comes to a good bottle of Champagne I have found new ways of refurbishing the drink. 
      My first recipe is best when used for the day after, as it involves sauerkraut a long standing sign of good luck when consumed on New Years day.  The second is my Champagne Punch which can be made for the eve or served later as you please. 

Champagne Sauerkraut

2 tablespoons olive oil

1 cup Genoa salami, cubed

1 yellow onion, cut into thin slices

2 cloves of garlic, minced

3 pounds of sauerkraut

4 cups champagne (which has gone flat)

1 bay leaf

 

In a large dutch oven heat the olive oil.  Saute the salami, onions, and garlic just until the onion becomes clear.  Place the sauerkraut in the dutch oven and cover with the champagne stirring all of the ingredients.

 

Place the bay leaf on top of the sauerkraut and cover the dutch oven with the lid and place the dutch oven into a 350* oven.  Cooke for 30 minutes or until the sauerkraut is light and fragrant.  Remove the bay leaf from the pot before serving. 

 

 

Serves 4-6

 

 

 

Champagne Punch

1 cup orange juice

1 cup maple syrup (grade A)

1/2 cup lemon juice

1/2 cup brandy

1/2 cup maraschino cherry syrup

1 bottle of Champagne (4/5 quart)

1 orange thinly sliced

1 lemon thinly sliced

1 lime thinly sliced

 

In a large bowl or pitcher combine the orange juice, maple syrup, lemon juice, brandy, and the cherry syrup and allow to stand at room temperature for 1 hour.  Chill the punch base in the refrigerator until ready to serve. 

 

When ready combine the chilled Champagne.  Place the orange, lemon, and lime slices with ice in a punch bowl.  Pour the Champagne punch over the ice and fruit slices.  Serve immediately. 

 

 

Serves 6-8

 

 

 

 



Fried Green Tomatoes (United States)

     Our taste buds are funny, little things.  A taste bud can sense the taste of certain ingredients, however the cost of such things causes no stimulation what so ever.  Where am I going with this?  It's just my rather fancy way of saying that some of the best recipes come from meager ingredients. 
      Fried green tomatoes, also known as my all time favorite appetizer, should not taste as good as it does.  The tomatoes are unripe, firm, and are deep fried with a cornmeal simple cornmeal breading and served with a mayonnaise based sauce.  It does not sound at all ritzy, however, it is often served with a very high price tag at some of the finest restaurants in the United States.
      Given my tastes, the sauce which best complements this dish is a Green Goddess Sauce.  Once known as Green Goddess Dressing, this sauce uses the flavors of avocados mayonnaise and sardines to give a smooth salty finish to this appetizer.  Although I generally serve these as a summer dish, however you can generally have access to green tomatoes throughout the year through your local grocer.
      A note to the reader, the sauce is best when made the day before, however, if time is indeed an issue it can be served while you are frying the tomatoes. 
     

Fried Green Tomatoes

 

1 package (1 pound 10 ounces) unripe, green tomatoes

1/2 cup flour

1 1/2 cups yellow cornmeal

2 teaspoons chopped thyme

2 teaspoons chopped marjoram

1/2 cup grated Parmesan cheese

2 eggs

1 tablespoon water

olive oil, for frying.

 

Cut the tomatoes into 1/2 inch slices and season with salt.  Combine the cornmeal, thyme, marjoram and Parmesan.  Beat the egg and water together in a shallow bowl. Dip the tomato slices in the flour, then the egg, and finishing with the cornmeal mixture, being careful to coat evenly.  Set the coated tomatoes aside in a single layer.

 

Fill a large, heavy based frying pan with olive oil to about 1/4 of an inch.  Heat over medium heat until the oil is ready for frying (this should take about 20 minutes).  Reduce the heat slightly then cook the tomato slices in batches for 2-3 minutes or until golden brown.  Remove the cooked tomatoes from the oil and place on a paper towel lined baking sheet. 

 

To prevent the cooked tomatoes from going cold while cooking the other.  Please them in a 350* oven to keep warm while cooking the others and making the Green Goddess sauce.

 

 

Serves 4-6
 

 

 Green Goddess Sauce

1 cup Greek yogurt, drained

1 cup prepared mayonnaise

6 bottled anchovy fillets, drained, rinsed, and patted dry.

3 scallions, minced

3 tablespoons snipped fresh chives

3 tablespoons flat leaf parsley, chopped

3 tablespoons tarragon leaves, chopped

1 tablespoon white wine vinegar

salt and pepper to taste.

 

Prepare the sauce by combining the yogurt and mayonnaise in a medium sized bowl.  Mince the anchovy fillets once they have been properly cleaned.  Combine the anchovies and scallions with the yogurt mixture and stir well.  Add the remaining ingredients and add salt and pepper to taste.  Stir well and refrigerate overnight in an airtight container overnight

 

 

Makes 3 cups of sauce.