Cazuela Pie Pumpkin Sweet Potato And Coconut Milk Recipes

CAZUELA PIE (PUMPKIN, SWEET POTATO AND COCONUT MILK)

Steps:

• Peel sweet potatoes and cut into chunks.
• Place in shallow baking pan in 1/2 inch water.
• Break cinnamon sticks, peel and cut ginger in small pieces, scatter among sweet potato pieces along with cloves and pinch of anise.
• Cover with foil and bake at 350°F for about 30 minutes, until sweet potatoes are easily pierced with a knife.
• Remove sweet potatoes from baking pan and mash.
• Process in blender until smooth.
• Strain the baking liquid, discarding the solids.
• Reserve 1/4 cup liquid, add fresh water if needed.
• If you have too much, simmer the liquid in saucepan on stove until reduced to 1/4 cup.
• Filling:.
• Beat together sweet potato and pumpkin purees until well blended.
• Beat in eggs, melted butter and reserved spice liquid.
• In separate bowl mix together the sugars, flour and salt.
• Add the sugar-flour mix to the pumpkin and stir until well blended.
• Blend in coconut milk.
• Pour filling into prepared pie shell and bake at 350°F for 1- 1.5 hrs or until knife inserted in middle comes out clean.
• If the edges of crust darken too much before filling is cooked cover them with strips of aluminum foil.
• Let pie cool completely before topping.
• Topping:.
• On high speed beat cream and sugar until high peak form.

BAKED PUMPKIN, SWEET POTATO, AND COCONUT MILK SOUP

Steps:

• Preheat an oven to 375 degrees F (190 degrees C).
• Puncture acorn squash and pumpkin in several places using a knife. Wrap the sweet potatoes in aluminum foil. Place squash, pumpkin, and sweet potatoes on a baking sheet.
• Bake in the preheated oven until the pumpkin begins to cave in and the skin browns, about 2 hours.
• Remove the skin, then chop the sweet potatoes. Skin, seed, and chop the pumpkin and acorn squash. Place the sweet potatoes, pumpkin, and acorn squash in a large pot and mash until smooth. Stir in the coconut milk until incorporated, reserving 1/2 cup for garnish, then stir in the chicken broth. Season with salt, pepper, lime juice, and ground ginger.
• Cook over medium heat until heated through. Serve with a lime wedge and a drizzle of coconut milk.

CAZUELA

Steps:

• If using banana leaves, soften them by gently heating each side, turning continuously, over an open gas burner until pliable, about 1 or 2 minutes. (If your banana leaves are already soft and pliable, you can skip this step.) Tuck leaves into a 2.5-liter baking dish, overlapping as needed to cover the bottom and sides, and trimming any pieces that go over the edge of the dish with a sharp pair of scissors. Grease the banana leaves, or 10 (8-ounce) ramekins with 1/2 tablespoon of softened butter. If using ramekins, arrange on a rimmed baking sheet.
• Bring 3 quarts of water to a boil over high heat in a large pot. Add the anise pods and 1 teaspoon salt, then add the sweet potato and boil for 10 minutes. Add the pumpkin and plantain, and boil for another 15 to 20 minutes, until everything is fork tender. (Adding these ingredients in batches ensures they cook evenly, and that the pumpkin, in particular, doesn't fall apart.) Transfer to a large mesh strainer, discard the anise pods, rinse with cold water and let drain fully.
• While the sweet potatoes boil, heat the oven to 400 degrees. In a small bowl, combine the coconut milk, eggs, brandy, and vanilla. In a medium bowl, combine the cinnamon, ginger, cloves, sugar, flour and remaining 1 teaspoon salt.
• Transfer sweet potato, pumpkin and plantain to the bowl of a stand mixer fitted with a whisk attachment, or a large mixing bowl if using a handheld electric mixer. Let cool for 5 to 10 minutes, then add remaining 3 tablespoons of softened butter and blend on medium speed until smooth, about 3 minutes. Add wet ingredients and blend to fully incorporate. Add dry ingredients and blend until mixture is silky smooth and resembles a loose pudding, about 2 minutes.
• Fold in raisins using a spatula, then pour the mixture into the prepared baking dish or ramekins, and bake for 45 minutes to 1 hour (40 to 50 minutes if using ramekins). Test by poking the center with a toothpick or skewer; if it doesn't come out clean, bake for 5 to 10 more minutes. The cazuela should be firm with a golden top.
• Remove from the oven and place on a wire rack to fully cool, about 30 minutes. Cazuela should separate easily from banana leaves or buttered ramekins, and either be eaten directly from the container, or flipped onto a plate. If you plan to unmold, turn the cazuela out onto a large rectangular platter, then peel off and discard the banana leaves, if using. Serve topped with whipped cream and toasted coconut or dark chocolate shavings, or a combination.

PUERTO RICAN DISHES, FROM THE SPICY TO THE SWEET CAZUELA

Steps:

• Preheat oven to 400 degrees. Line the bottom and sides of a 9 1/2-inch springform pan with greased waxed paper or parchment paper.
• In a small pot, combine 3/4 cup water, ginger, cinnamon, star anise and cloves. Boil for 5 minutes, strain and reserve liquid. Discard spices.
• In a large saucepan, bring three quarts of water to a boil. Add sweet potatoes and boil for 10 minutes. Add taro and boil for 5 minutes, then add pumpkin and boil for 20 minutes. Drain and press through a food mill.
• Using an electric mixer, beat together coconut milk, eggs, sugar, salt, flour and reserved liquid. Combine with pureed vegetables and mix well by hand. Pour into pan and bake for 1 1/2 hours. Cool for 20 minutes in pan. Serve warm.