Dulce De Maiz Azul Recipes

AREPA DULCE DE MAIZ | TORTA DOMINICANA | CORNMEAL PUDDING | DOMINICAN RECIPES | CHEF ZEE COOKS

Steps:

• Preheat oven to 350 degrees Fahrenheit
• Butter your baking dish and set aside. Feel free to use a 9inch round dish or a 9x13" rectangular, or 8x8" square dish
• With the heat OFF-- In a non-stick pot, combine all of your dry ingredients-- fine cormeal, sugar, and salt. Whisk together.
• Now is add your wet ingredients-- evaporated milk, coconut milk, vanilla extract, cinnamon sticks, and butter. Whisk together until well combined.
• Turn flame to medium-low and continuously whisk until arepa mixtures begins to thicken-- about 5-10mins
• Once arepa mixture begins to thicken, remove cinnamon sticks and transfer arepa mixture into baking dish. Be sure to move quickly as mixture will continue to thicken on its own
• Bake arepa UNCOVERED for 30-40 minutes at 350 degrees Fahrenheit until the very top of the arepa begins to brown even so slightly
• Once cooked, remove from oven and let cool before serving

DEEP FRIED CORN MEAL STICKS (SORULLITOS DE MAIZ) WITH DIPPING SAUCE

Steps:

• Bring water to a boil in a saucepan and stir in sugar, butter, and salt until sugar has dissolved. Turn heat to low and whisk in 1 cup of cornmeal until smooth. Stir in remaining 1/2 cup cornmeal to make a very thick, workable dough.
• Heat 3 cups vegetable oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Grease your hands well with 2 teaspoons of oil and scoop about 3 tablespoons of cornmeal dough; roll the dough into a ball, then shape into a 3-inch long stick about 1/2 inch wide. Repeat with remaining dough, oiling your hands as needed. Deep-fry the cornmeal sticks until golden brown, working in batches of 3 or 4 at a time. Drain fried cornmeal sticks on paper towels and keep warm.
• Mix mayonnaise, ketchup, and garlic salt in a bowl until well combined; serve cornmeal sticks with the sauce for dipping.

DULCE DE MAIZ AZUL

Steps:

• Put the ground corn in a bowl. Pour the boiling water over the corn, whisking until dissolved; strain. Place the corn mixture in a large pot with the granulated sugar, milk, vanilla bean (scrape it with the tip of a knife and add it with the pod), and salt. Cook it at a soft simmer, stirring occasionally, until the mixture has thickened and you can see the bottom of the pot when scraped with a spoon, about 1 hour. It will have a porridge-like consistency. Discard the vanilla bean, pour onto a serving platter or individual bowls, and sprinkle the raw sugar all over. Serve warm or at room temperature (place a thin piece of plastic directly o n top to prevent a crust from forming if you'll be eating it later).

PASTEL DE MAIZ

Steps:

• Preheat the oven to 350 degrees and butter a 5 cup souffle or baking dish. In a food processor pulse 4 cups of the corn kernels (reserving 1 cup) for 5 to 10 seconds, scraping down the bowl to get the mixture to move freely. Continue processing until the corn is pureed. In a medium saucepan, melt the butter over medium heat. Add the pureed corn and 1 teaspoon of the sugar. Cook for 2 to 3 minutes, stirring occasionally, until the mixture has thickened to coating consistency.
• Transfer the pureed corn to a large mixing bowl and set aside to cool. Fill a large deep
• saucepan about 1/3 full with chicken stock and add the celery, carrot, peppercorns, and salt
• (there should be just enough stock to cover the chicken breasts). Bring the stock to a boil
• over high heat. Season the chicken well, add it to the pan and reduce the heat. Partially cover the pan and simmer for about 12 minutes, then remove from the heat, add the pitted prunes to the pan to soak, and let the chicken cool until it is just warmer than room temperature. Remove the chicken and the prunes. Cut the chicken meat into 1inch cubes, discarding the skin and bone. Coarsely chop the prunes and set them both aside. In a large deep skillet, heat the olive oil over medium low heat. Add the onions and saute for one minute, stirring. Sprinkle with the remaining 1 teaspoon sugar, cover the pan and let the onions cook for 4 or 5 minutes, until softened. Uncover the pan and increase the heat to medium. Continue cooking until the excess liquid has evaporated, without browning the onions. Drain the chopped tomatoes, then add them to the pan. Continue cooking until the excess moisture has evaporated, about 10 minutes. Add the chicken, prunes, and the reserved cup of corn kernels to the pan and remove it from the heat. In the bowl of an electric mixer or with a hand mixer, beat the egg yolks until they are pale and thickened. Add the pureed corn mixture and mix to combine. Spread half of the yolk corn mixture over the base of the pan, then carefully spoon the chicken mixture over the corn in an even layer. Cover with the remaining yolk corn mixture in an even layer and brush the top lightly with the beaten egg yolk. Bake in the center of the oven for 35 to 40 minutes, or until the top is golden brown. Let rest for 5 minutes, then serve.