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Alfajores
12 Tbs (180 ml) butter
1 cup (250 ml) sugar
1 egg
2 egg yolks
2 Tbs (30 ml) cognac
2+1/2 cups (625 ml) cornstarch (cornflour)
1 cup (250 ml) all-purpose flour
1 tsp (5 ml) vanilla extract
1/2 tsp (2 ml) baking powder
Zest of 1/2 lemon
Dulce de leche* (recipe below)
Grated coconut
* Dulce de leche is becoming more widely available in US supermarkets,
and can be found in any good Hispanic market.
Cream the butter and sugar together. Add the remaining ingredients except the
dulce de leche and coconut and mix well. Turn onto a floured work surface and
knead until the dough is smooth. Let the dough rest for 15 minutes. Roll the dough
out to a thickness of about 1/4 inch (5 mm) and cut into 2 inch (5 cm) rounds.
Place on a greased cookie sheet and bake in a preheated 300F (150C) oven for 20
minutes. When cool, spread some dulce de leche on the bottom of half the cookies
and make a with the remaining cookies. Squeeze the sandwiches so that some of
the dulce de leche is squeezed out the sides, and roll the sides in the grated
coconut. Makes about 12 cookie sandwiches.
Dulce de Leche
[Note: The manufacturers of canned condensed milk warn against boiling the cans
due to the danger of explosion. Although thousands of home cooks ignore this advice
every day, you should be aware that the danger exists. To reduce the possibility
of a mishap if you decide to follow this recipe, be sure that the can is totally
immersed at all times, adding more water to the pot as needed.]
1 can (any size) sweetened condensed milk
Place the unopened can in a saucepan with enough water to cover the can by at
least 2 inches (5 cm). Bring the water to a boil over
moderate heat. Reduce the heat and simmer for 3 hours, adding more water as necessary.
Refrigerate for at least 4 hours before opening
the can.
Almond
Liqueur
1 cup (250 ml) unsalted almonds, chopped
4 cups (1 L) vodka
A 2 inch (5 cm) piece of cinnamon stick
1/3 cup (80 ml) sugar
Combine all ingredients in a large bottle or jar and shake thoroughly.
Let steep for three to four weeks. Strain through a coffee filter or
several layers of cheesecloth and add more sugar if necessary. Makes
about 1 quart (1 L).
Apple
Butter
4 lbs (2 Kg) Jonathan, Winesap, or other
full-flavored cooking apples
2 cups (500 ml) apple cider or water
6 cups (1.5 L) white or brown sugar, or more to taste
1 tsp (5 ml) ground cinnamon
1/2 tsp (2 ml) ground cloves
1/4 tsp (1 ml) ground allspice
Grated rind and juice of 2 lemons
Remove the stems and cut apples in quarters. There is no need to peel or core
the fruit. Combine the apples with the cider or water in a large pot and bring
to a boil over moderate heat. Simmer covered for 30 minutes, or until the fruit
is soft. Put the cooked apples through a food mill or fine strainer, discarding
the seeds and skin. Add the remaining ingredients and cook over low heat, stirring
constantly, until the sugar is dissolved. Continue to cook uncovered, stirring
frequently, until the butter forms a sheet when dropped from a spoon. To test
for doneness, place a small quantity on a plate. If a small ring of liquid separates
around the edge of the apple butter, continue cooking until no ring forms. Pour
into hot sterilized jars and seal tightly. Makes about 10 cups (2.5 L). |
Bourbon
Balls
2 cups (500 ml) fine vanilla wafer or Graham cracker crumbs
1 cup (250 ml) powdered (confectioner's) sugar
1 cup (250 ml) finely ground pecans or walnuts
3 Tbs (45 ml) cocoa powder
3 Tbs (45 ml) light or dark corn syrup
1/4 cup (60 ml) bourbon, rum, or any whisky
1/4 tsp (1 ml) cinnamon
1/4 tsp (1 ml) ground nutmeg
Cocoa and/or powdered sugar for coating
Combine the crumbs, sugar, nuts, cocoa, corn syrup, bourbon, cinnamon,
and nutmeg in a mixing bowl and combine thoroughly. Roll into balls
about 1 inch (2.5 cm) in diameter and roll in cocoa powder or powdered
sugar to coat the outside. Store in an airtight container for at
least one week, and up to three weeks. Makes about 30 balls.
Brandied
Fruit
2 cups (500 ml) brandy
1 15-oz (425 g) can each of peaches, pineapple,
apricots, pears, and plums, drained
1 7-oz (200 g) jar Maraschino cherries, drained
4 cups (1L) sugar
Combine the ingredients in a large, sterile glass jar or earthenware crock with
a loosely fitting lid. Stir with a wooden spoon every few days, and add a can
of drained fruit and a cup of sugar every week. You may also add fresh fruit such
as strawberries, cherries, raspberries, gooseberries, peaches, nectarines, apricots,
or pineapple, in a ratio of 2 cups (500 ml) fruit to 1 cup (250 ml) sugar. Avoid
apples as being too hard, bananas and fresh pears as being too mushy, blackberries
as too seedy, and grapes unless they are skinned.
Candied
Cranberries
3 cups (750 ml) sugar
1+1/2 cups (375 ml) water
1 cinnamon stick, broken into 1 inch (2 cm) pieces
4 cups (1 L) cranberries
The zest of 1 orange, cut in large pieces
Combine the sugar, water,
and cinnamon stick in a saucepan and bring to a boil. Place the cranberries and
orange zest in a heat-resistant bowl and pour the boiling syrup over them. Place
the bowl in a steamer and steam for 45 minutes. Remove the bowl from the steamer
and cool without stirring. Leave the bowl at room temperature for 3 to 4 days,
stirring once or twice per day. When the syrup has thickened to a jelly-like consistency,
remove the cranberries and discard the syrup along with the cinnamon stick and
orange zest. Place the cranberries on a baking sheet and allow to dry at room
temperature for an additional 3 to 4 days, turning them occasionally to allow
uniform drying. Makes 1 quart (1 L).
Pebre
(Chilean Hot Pepper Sauce)
1 medium onion, finely chopped
1-2 cloves garlic, finely chopped
3 Tbs (45 ml) finely chopped fresh cilantro (coriander)
2 Tbs (30 ml) finely chopped fresh parsley
1-6 fresh hot green chili peppers, seeded and finely chopped
4 Tbs (60 ml) olive oil
1 Tbs (15 ml) lemon juice
Salt to taste
Combine all ingredients
in a small bowl and allow to sit at room temperature for at least 1 hour. Makes
about 1 cup.
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