Puerto Rican Coquito
Puerto Rican Coquito
2 cups coconut milk*
3/4 to 1 cup granulated sugar
1/8 teaspoon salt
1/4 teaspoon ground cinnamon
2 egg yolks
2 cups white Puerto Rican Rum
* Buy frozen milk in supermarket, or crack and pry the meat from a fresh coconut, add half the amount of warm water as coconut meat, place in food processor, process for 2 to 3 minutes. Let it cool and then squeeze half the mixture through cheesecloth, then second half. If you do not get 2 cups, add water to what you have to make the required coconut milk.
Put the sugar, salt, cinnamon, egg yolks and 1/2 cup of the coconut milk in a blender. Blend until sugar is dissolved. Add the rest of the coconut milk and blend again. Pour the entire mixture into an enamel pot and bring JUST to a low boil. Stirring, remove from heat and let cool.
Add rum and stir thoroughly to completely blend the flavors. Bottle and chill well before serving in very small liquor glasses with a dusting of cinnamon.
This should yield about 4 cups.
Cuban Sandwich
Cuban Sandwich
1 loaf Cuban Bread
Mayonnaise
Yellow mustard
1/2 pound deli ham, thinly sliced
1/2 pound roast pork, thinly sliced
8 thin slices dill pickle
1/2 pound Swiss cheese, thinly sliced
Cut bread into 6 x 3-inch pieces with a serrated knife. Slice bread horizontally to open. Spread a thin layer of mayonnaise on the 4 top halves and a thin layer of mustard on the 4 bottom halves. Arrange one-fourth of the ham evenly on each of the bottom halves, then stack a fourth of the pork, 2 pickle slices and a fourth of the cheese on each. Cover sandwiches with the top halves of the bread.
Grill sandwiches in a buttered sandwich press until they are flat, the bread is browned, and the cheese has melted. If you do not have a sandwich press, substitute a waffle iron. Cut each sandwich in half and serve at once.
Serves 4.
Fruit Tacos
Fruit Tacos
Yield: 6 servings
5 cups assorted chopped or sliced fresh fruit (apples,