Guava & Cream Cheese (Cascos de Guayaba con Queso Crema)

Prep time: 30 minutes
Serves: 4 to 6


Directly from tropical Cuba, Guavas & Cream Cheese is a unique dessert. Don't know about you, but I wasn't aware of this dessert until I discovered Cuban cuisine.


The fresh guavas are stewed with sugar and topped with cream cheese in individual serving bowls. It's as easy as that! 


Make this unique dessert and it'll be the hit of your next dinner party - Buen Provecho.


Ingredients:
8 to 12 ripe guavas
1 to 1-1/2 cups water
1 cup unbleached, granulated sugar
6 ounces whipped cream cheese
6 to 8 sprigs of fresh mint leaves


Wash and dry the guavas. Cut each guava in half; remove and discard inner pulp and seeds. 


Place the guava halves, hollow or concave sides-up, in an 8-quart sauce pot. Cover guavas with enough water so that it rises up the fruit halfway.Bring to a boil and cook on medium heat for 10 minutes.


After 10 minutes, sprinkle the sugar evenly over the guavas. Cook on low heat, uncovered, until sugar has turned into a thick syrup. Cool completely.


To assemble: Place 4 guava halves in each individual glass or porcelain serving bowl. Divide the cooled syrup evenly among each serving. Cover each bowl with plastic wrap and chill at least 2 hours or overnight.


At serving time, add 1 teaspoon whipped cream cheese to each guava half. Garnish mint leaves.


Text & Photograph ©2012 Nancy Real

Cuban Shredded Beef (Ropa Vieja)

Prep time: 20 to 25 minutes

Serves: 4 to 6

Ropa Vieja is Spanish for "old clothes". This Cuban recipe's title describes shredded meat and colorful bell peppers which resemble tattered rags.

I learned how to make this recipe from Cuban friends who are fantastic home cooks.

Serve Ropa Vieja with a side of white or brown rice, accompanied by your fav red wine - a true comfort!

Ingredients:

2 pounds flank steak, boiled, cooled and shredded*

1/3 cup olive oil

2 cloves garlic, smashed

1 white or brown onion, finely chopped

1 green bell pepper, thinly sliced

1 red bell pepper, thinly sliced

One 15-ounce can Muir Glen® Organic Crushed Tomatoes

1/4 teaspoon ground cumin

2 bay leaves

1/2 cup dry Sherry or white wine

1 to 1-1/2 teaspoons salt

1 tablespoon granulated sugar or brown sugar

Dash ground black pepper

In a 12-inch skillet or 8-quart saucepot, heat the oil on medium-high setting. Stir fry the garlic, onions and bell pepper strips for 2 to 4 minutes or until the mixture is soft.

Stir in the shredded beef, tomatoes, cumin, bay leaves, wine, 1 teaspoon salt, sugar and dash pepper.

Cook on medium-high heat for 8 to 15 minutes, stirring occasionally with wooden spoon to prevent sticking. Taste and adjust the salt and pepper levels. Remove and discard bay leaves.

Serve immediately with steamed white or brown rice. This dish can also be served with a green salad.

*Note: The flank steak can be cooked for 45 minutes a day ahead and refrigerated overnight. On day of usage, shred the cooled flank steak into shreds.

Text & Photograph ©2012 Nancy Real

Marzipan Easter Eggs

Prep time: 30 minutes (for soaking almonds & removing skins)

Prep time: 30 minutes (for making marzipan)

Yield: 50 to 55 servings

Marzipan has its origins in ancient Arabic countries, including Persia (modern-day Iran). It was introduced to Europe by medieval Arabs and Persians who had mastered the art of confectionary. Made with simple ingredients such as almonds, sugar and rosewater, marzipan is so delicious that you just can't stop reaching for it.

These marzipan delights resemble eggs, except that they're round instead of oval. Children will become expert confectioners as they transform marzipan into candy eggs.

In the end, you'll have to go hunting for Marzipan Easter Eggs , since the kids will surely hide them from you!

Ingredients:

1-2/3 cups raw, unsalted almonds (skin on)

1 quart boiling water

2-1/4 cups unbleached, granulated sugar (for marzipan)

3 tablespoons rosewater (optional)

2 to 3 tablespoons cold water

50 to 55 candy paper cups

25 slivered almonds (for garnish)

1/2 cup fresh strawberries, cut into slivers (for garnish)

Set almonds in a 3 or 4-quart glass or porcelain bowl. Pour the boiling water over almonds to cover completely; set aside 10 to 15 minutes or until almonds slip out of their skins easily.

Drain almonds and discard water. Pat dry the almonds with paper towels.

In a food processor, grind together the almonds, 1-1/4 cups sugar, the rosewater and 2 tablespoons water. Process the mixture until it is smooth. To test: with slightly wet hands, grab 3/4 teaspoon marzipan mixture and roll it into a ball. If it is too dry, add 1 extra tablespoon water and process; set aside.

Meanwhile, place the remaining 1 cup sugar in a shallow bowl - you will use this to coat the marzipan balls.

With slightly wet hands, shape the marzipan into 3/4-inch balls. Roll balls in sugar, coating them evenly. Shake off the excess sugar and place marzipan eggs in candy-size paper cups. Set each paper cup with marzipan egg on a serving platter.

Garnish marzipan eggs with slivered almonds and slivered strawberries.

Note: Marzipan can be made up to two weeks ahead in the following manner: after rolling marzipan balls in sugar, place them in double freezer bags and freeze. When serving, thaw marzipan balls for 1 hour; garnish with slivered almond or slivered strawberry.

Text & Photograph ©2012 Nancy Real