Fried Ripe Plantains
Fried Ripe Plantains (Pl
Yam Flan
Yam Flan
1 1/4 lb yellow or red yams
1 1/2 cups granulated sugar
3/4 cup water
8 eggs
2 egg yolks
1 (14 oz) can sweetened condensed milk
1 cup heavy cream
1 cup half-&-half
1 1/2 tsps vanilla extract
1/2 tsp ground cinnamon
1/2 tsp ground allspice
1/2 tsp ground nutmeg
Preheat the oven to 325 deg F
Wash the yams & bake for 1 to 1 1/2 hrs, until they are soft
Remove yams from the oven, then peel, cut into chunks & puree in a blender
There should be 1 1/2 cups of puree
Set aside to cool
While the yams are baking, prepare the caramel
In a small, heavy saucepan, bring the sugar & 1/4 cup of the water to a boil over high heat, washing down any crystals clinging to the sides of the pan with a pastry brush dipped in cold water
Watch the syrup carefully, not stirring, & when it turns golden brown & is bubbling furiously, pour it into the center of an aluminum or glass 9-inch flan pan or souffle dish, swirling the syrup around the bottom & partially up the sides of the pan
Pour any remaining syrup that does not adhere back into the pot, add the remaining 1/2 cup of water, & bring the syrup back to a boil to serve with the flan
Set aside
Beat the eggs & yolks in a bowl until light & fluffy
Add remaining ingredients, along with the cooled yam puree, & beat well
Pour mixture into the prepared pan, place it in a roasting pan, & pour boiling water into the roasting pan so it comes halfway up the sides of the flan
Bake for 1 hour, or until firm throughout
Do not over-bake
Remove from the water bath, cool to room temp, & then chill
To unmold, run a knife around the edge of the flan, place a serving plate over the flan, & invert, rapping it on the counter to loosen the flan
Pour off any juice & serve with the caramel sauce
The flan can be made up to 4 days in advance & kept in the refrigerator, tightly covered with plastic wrap
Mexican Pineapple Coffeecake
Mexican Pineapple Coffeecake
Pineapple Filling
About 4 cups chopped fresh pineapple (1 medium pineapple)
3/4 cup granulated sugar
1 tbsp lemon juice
1 1/2 tsps vanilla extract
Cake
4 1/4 cups unbleached all-purpose flour
1/2 cup granulated sugar
1 tsp active dry yeast
1/2 tsp salt
1 cup milk
1/2 cup unsalted butter
2 tsps vanilla extract
4 eggs
Cheese Filling
1 lb cream cheese, at room temp
1/2 cup granulated sugar
3 eggs
1 1/2 tsp vanilla extract
Cinnamon Crumb Topping
1 cup all-purpose flour
2/3 cup granulated sugar
1 tsp cinnamon
1/2 cup butter, cut into small pieces
For filling: Place pineapple in a heavy saucepan
Add sugar & lemon juice
Bring to a simmer
Reduce heat & cook, uncovered, until liquid almost evaporates, about 30 min
Stir in vanilla extract
Cool
For the cake: Combine 1 cup of flour, sugar, yeast & salt in a large bowl
Heat milk & butter in a saucepan or microwave until mixture reaches 110 deg F
Using a large whisk, add hot milk-butter mixture & vanilla to flour mixture; beat until well combined
Add eggs, one at a time, blending well after each
Add remaining flour, 1/2 cup at a time, to make a soft dough that just cleans sides of bowl
Switch to wooden spoon when dough becomes too thick for a whisk
Cover bowl with plastic wrap & refrigerate for 1 hour
Turn chilled dough out onto a floured surface
Knead gently until smooth but still soft
Dust with 1 tbsp of flour at a time to keep from sticking; do not over-flour
Place dough in a greased container, turning once to grease top
Cover & let rise at warm room temp for 1 1/2 hrs
Meanwhile, prepare the cheese filling & crumb topping
Cheese filling: Beat the cream cheese, sugar, eggs & vanilla extract in the bowl of electric mixer until smooth
Refrigerate until needed
Topping: Combine the flour, sugar, cinnamon & butter in food processor bowl; pulse until crumbly
After dough has risen for 1 hour, preheat oven to 350 deg F
Line a 12 x 18 x 1-inch baking sheet with parchment
Rub with butter or shortening
Turn dough onto a lightly floured board & divide in half
Roll out one half of the dough to a 12 x 18-inch rectangle
Fit into pan & press up along the sides
Spread cheese filling evenly over dough
Spread pineapple filling over cream cheese filling
Roll out remaining dough to a 12 x 18-inch rectangle
Place on top of fruit filling & tuck in sides to contain filling
Crimp edges
Sprinkle crumbs on top & set cake aside for 15 min
Bake for 35 to 40 min, until golden brown & firm to the touch
Cool & cut into squares
Serve warm or at room temp
Serves 15