INGREDIENTES
1 Kg parchita madura y lisa.
2 Kg limón
2 clavos de especias
azúcar
PROCEDIMIENTO
Cortar en dos las parchitas, sacar la pulpa, colar las semillas (no licuar) y reservar. Realizar cortes ligeros a la concha de la parchita, pero sin atravesar. Esto se realiza para que sea más fácil extraer su piel.
1) En agua hirviendo, blanquear las parchitas máximo por 5 minutos con agua, sal y azúcar.
2) Retirar, dejar reposar y extraer la piel. , Se corta en cascos en 2x2.
3) En una olla a fuego alto, colocar el concentrado de las parchitas, 1 taza de agua, 2 tazas de azúcar, al principio sin mezclar y después ocasionalmente hasta formar un sirope, (es cuando se forma una línea continua.
4) Para evitar el proceso de caramelización mantener una temperatura constante y baja.
5) Agregar jugo de limón, clavos de olor, incorporar la parchita y cocinar un tiempo más.
6) Retirar del fuego, colocar en un envase de vidrio primero la parchita y después parte de su almíbar.
Showing posts with label SWEETS AND DESSERTS. Show all posts
Showing posts with label SWEETS AND DESSERTS. Show all posts
Sunday, August 10, 2008
DOKONO
INGREDIENTS
8 oz Cornmeal
4 oz Raw cane sugar
¾ pt Coconut milk
½ tsp Ground cinnamon
4–5 Drops vanilla essence
3 oz raisins
METHOD
1. Mix together the cornmeal and the sugar in a bowl.
2. Pour in the coconut milk and stir well to produce a smooth consistency.
3. Flavour with ground cinnamon and vanilla essence and stir in the raisins.
4. Drop the mixture in heaped tablespoons onto 6 inch squares of aluminum foil.
5. Fold the foil to make parcels of the mixture and press the edges well to seal.
6. Bring a large pan of water to the boil and cook the dokono parcels in the boiling water for 1 hour.
7. At the end of the cooking time carefully remove the foil and serve the dokono hot, sprinkled with a little sugar.
Serves 4
*(In Nevis we make this different [this must be the Rasta version] we make it with sweet potatoes grated, some people put a piece of pumpkin, add sugar to the mixture to sweeten)
(Common to several Caribbean Islands, this dish is of African origin. The authentic version would be cooked wrapped in banana leaves for which aluminum foil is a modern if not quite aesthetic substitute.
8 oz Cornmeal
4 oz Raw cane sugar
¾ pt Coconut milk
½ tsp Ground cinnamon
4–5 Drops vanilla essence
3 oz raisins
METHOD
1. Mix together the cornmeal and the sugar in a bowl.
2. Pour in the coconut milk and stir well to produce a smooth consistency.
3. Flavour with ground cinnamon and vanilla essence and stir in the raisins.
4. Drop the mixture in heaped tablespoons onto 6 inch squares of aluminum foil.
5. Fold the foil to make parcels of the mixture and press the edges well to seal.
6. Bring a large pan of water to the boil and cook the dokono parcels in the boiling water for 1 hour.
7. At the end of the cooking time carefully remove the foil and serve the dokono hot, sprinkled with a little sugar.
Serves 4
*(In Nevis we make this different [this must be the Rasta version] we make it with sweet potatoes grated, some people put a piece of pumpkin, add sugar to the mixture to sweeten)
(Common to several Caribbean Islands, this dish is of African origin. The authentic version would be cooked wrapped in banana leaves for which aluminum foil is a modern if not quite aesthetic substitute.
COULIS DE FRESA
½ kg de fresas limpias
azúcar
toque de licor, Curacao triple –sec u otro licor similar (Cointreau)
Procedimiento:
Licuar todo debe quedar una salsa espesa, se puede hacer con otras frutas, como mora, melocotones kiwi y otros. Meter en la nevera.
Se utiliza para decorar el plato o poner al strudel dulce que se desee.
azúcar
toque de licor, Curacao triple –sec u otro licor similar (Cointreau)
Procedimiento:
Licuar todo debe quedar una salsa espesa, se puede hacer con otras frutas, como mora, melocotones kiwi y otros. Meter en la nevera.
Se utiliza para decorar el plato o poner al strudel dulce que se desee.
CONKY
INGREDIENTS
8 oz Grated Sweet Potato
4 oz Raw cane sugar
¾ pt Coconut milk
½ tsp Ground cinnamon
4–5 Drops vanilla essence
3 oz raisins (optional)
1 oz hot peppers (bird peppers)
METHOD
1. Mix together the grated sweet potato and the sugar in a bowl.
2. Pour in the coconut milk and stir well to produce a smooth consistency.
3. Flavour with ground cinnamon and vanilla essence and stir in raisins and peppers.
4. Drop the mixture in heaped tablespoons onto 6 inch squares of banana leaf.
5. Fold the banana leaves to make parcels of the mixture and tie with cord or strips of babana barkl.
6. Bring a large pan of water to the boil and cook the conky parcels in the boiling water for 1 hour.
7. At the end of the cooking time carefully remove the banana folds and serve the conky hot.
Serves 4
8 oz Grated Sweet Potato
4 oz Raw cane sugar
¾ pt Coconut milk
½ tsp Ground cinnamon
4–5 Drops vanilla essence
3 oz raisins (optional)
1 oz hot peppers (bird peppers)
METHOD
1. Mix together the grated sweet potato and the sugar in a bowl.
2. Pour in the coconut milk and stir well to produce a smooth consistency.
3. Flavour with ground cinnamon and vanilla essence and stir in raisins and peppers.
4. Drop the mixture in heaped tablespoons onto 6 inch squares of banana leaf.
5. Fold the banana leaves to make parcels of the mixture and tie with cord or strips of babana barkl.
6. Bring a large pan of water to the boil and cook the conky parcels in the boiling water for 1 hour.
7. At the end of the cooking time carefully remove the banana folds and serve the conky hot.
Serves 4
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