Majarete Recipe 45

DOMINICAN MAJARETE (CORN PUDDING)

Steps:

• Place an ear of corn, cut side down, on a cutting board, holding it near the top. Using a sharp knife, start at the top and cut downward with a gentle motion. Continue cutting until all of the corn is removed.
• In the food processor or a blender add the corn, milk, coconut milk, corn starch, salt and sugar, click pulse a few times, and leave the texture as coarse as you prefer, the more you pulse the smoothest your majarete will be. At this point most of the people will pass this mixture through a sieve, to get a smooth liquid, I know tradition says majarete is a smooth corn pudding. Sometimes I will just cook the liquid as it is so I get a little more texture on my majarete.
• On a heavy bottom pot, add all ingredients cook over medium heat. Stir constantly to prevent sticking. When it thickens, remove from heat and serve immediately in small cups or bowls. Garnish with raisins. Sprinkle some cinnamon. Let cool to room temperature, then refrigerate for 15 minutes before serving.

MAJARETE

Steps:

• In a non-stick saucepan, heat the coconut milk, whole milk, panela, lime zest, ground cinnamon, salt and ground cloves over medium heat, stirring frequently until the panela is completely dissolved.
• Add the grated coconut and beat well with a whisk.
• When the mixture comes to a boil, reduce the heat and, over medium-low heat, gradually add the cornmeal, whisking vigorously to avoid lumps.
• The mixture is ready when it thickens and the bottom of the pot is visible when a wooden spoon is passed through the mixture.
• Remove the pan from the heat, remove the lime rind.
• Immediately pour the mixture into a deep round, square, or rectangle mold or several individual ones, and let cool completely before refrigerating for 4 hours before serving.
• To serve, unmould, and sprinkle with ground cinnamon and grated coconut.

CORN PUDDING - MAJARETE

Steps:

• Step 1 In medium saucepan over medium heat, bring whole milk, cinnamon sticks and nutmeg to simmer. Remove pan from heat; cover and let steep 10 minutes; remove and discard cinnamon sticks. Step 2 Meanwhile, in blender, blend together corn, coconut milk, sugar and cornstarch until smooth, 1-2 minutes. Using fine-hole mesh strainer, strain corn mixture into saucepan of steeped milk, pressing out all liquid; stir to combine. Step 3 Bring corn mixture to simmer over medium heat, stirring frequently and scraping bottom of pot with flat spatula to prevent scorching. Simmer, stirring constantly, until thick and bubbly, 1 minute. Divide corn mixture evenly among 6 small dessert cups, or one medium-large serving bowl; cool about 10 minutes. Cover and transfer cups to refrigerator; chill until cold and set, at least 45 minutes. Garnish with ground cinnamon, if desired.

MAJARETE RECIPE - (4/5)

Steps:

• Lo echas todo en una olla y mueves, fuego moderado, hasta que cuaje. Al servirlo lo espolvoreas con canela molida

[RECIPE + VIDEO] DOMINICAN MAJARETE (CORN PUDDING)

Steps:

• Prepare corn: Shuck (remove husk and silk from) the corncobs. Using a sharp knife cut kernels from cob about 2/3 the depth of the kernels.
• Blending: Blend the corn kernels together with the sugar, cornstarch, cinnamon powder, milk, salt, and half a cup of water. Pass the mixture through a strain and keep the liquid (discard the solid parts).
• Making the pudding: Pour the blended mixture into a 3 quart [3 lt] saucepan. Add the cinnamon sticks. Cook over over medium heat stirring constantly to avoid sticking. When it thickens to the consistency of drinkable yogurt remove from the heat (15 mins approx). Taste and stir in sugar to taste if you find it necessary.
• Cool the pudding: Place the pot into another pot containing cold water (as in the video), stir until the pudding cools down (this will prevent a crust from forming).
• Serving: Pour into small bowls or ice cream glasses. Sprinkle with a small amount of nutmeg on the bowls. If you prefer, chill before serving.

MAJARETE - CORN PUDDING DESSERT

Steps:

• Scrape off the grains from the cobs using a knife.
• Mix all the ingredients (except the cinnamon powder) and blend.
• Pass the mixture through a strain and reserve (it should have a milky consistency).
• Put it in a pot and cook at medium heat, stirring constantly to avoid sticking.
• When it becomes thick turn off the heat.
• Serve immediately in small bowls sprinkling the top with the cinnamon powder.
• Let cool to room temperature, then put it in the refrigerator for 15 minutes before serving.