Puerto Rican Dishes From The Spicy To The Sweet Cazuela Recipes

PUERTO RICAN DISHES, FROM THE SPICY TO THE SWEET CAZUELA

Puerto Rican Dishes, From the Spicy to the Sweet Cazuela image

Provided by Elaine Louie

Time 2h15m

Yield 16 servings

Number Of Ingredients 13

Ingredients

oil for greasing pan
1 knob ginger root, about 1-inch long, peeled and sliced
1 large cinnamon stick, split lengthwise
1 teaspoon star anise pods, broken into pieces
10 cloves
2 pounds sweet potatoes, peeled and cut in 2-inch chunks
1 1/2 pounds taro root, peeled and cut in 2-inch chunks
2 pounds Caribbean pumpkin, peeled and cut in 2-inch chunks
1 can Asian-style coconut milk, unsweetened
3 large eggs
2 cups sugar
1 teaspoon salt
4 tablespoons flour

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.

Nutrition Facts : @context http, Calories 309, UnsaturatedFat 4 grams, Carbohydrate 54 grams, Fat 10 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 6 grams, Sodium 199 milligrams, Sugar 29 grams, TransFat 0 grams

CAZUELA

Cazuela image

Puerto Rican cazuela, a richly spiced crustless pie with a texture between thick custard and bread pudding, is a unique dessert with a complex history. The name means "cooking pot" in Spanish, and the key ingredients - batata (white sweet potato), pumpkin and coconut milk - and the traditional cooking process speak to the island's African ancestry. Flavored with ginger, cloves, cinnamon and anise, this dish also includes spices brought to the Caribbean during the spice trade. Cazuela has been prepared since at least the 19th century, and today it's largely reserved for holidays. This version is an adaptation of the classic, with sweet plantain added for flavor, and a tip for using canned ingredients. While this dessert may seem challenging at first glance, it is incredibly adaptable and can be prepared days in advance in a casserole dish, ramekins or even foil cupcake tins.

Provided by Von Diaz

Categories pies and tarts, dessert

Time 2h30m

Yield 10 servings

Number Of Ingredients 18

Ingredients

1 to 2 large banana leaves, trimmed of stiff edges (optional)
3 1/2 tablespoons salted butter, softened
2 star anise pods
2 teaspoons coarse kosher salt
1 1/2 pounds/680 grams white sweet potatoes (Korean or Dominican), peeled and chopped into 2-inch chunks (about 4 heaping cups) (see Tip)
1 1/2 pounds/680 grams calabaza or pumpkin, seeded, peeled and chopped into 2-inch chunks (about 4 heaping cups)
1 large very ripe plantain, peeled and sliced into 2-inch rounds (about 1 to 2 cups)
1 cup/240 milliliters full-fat coconut milk, stirred very well
3 large eggs
2 tablespoons brandy
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1 cup/220 grams dark brown sugar
1/2 cup/78 grams rice flour or all-purpose flour
1/2 cup/72 grams golden raisins
Lightly sweetened whipped cream, toasted grated coconut, dark chocolate shavings, for topping (optional)

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.

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