Varadero Beach Pineapple Dessert

Prep time: 15 minutes
Serves: 4





Upon arriving at a Varadero Beach resort (Cuba) in June, I realized I had entered paradise. The pristine white sands against the turquoise ocean looked surreal. To add to this dreamy state were the tropical Caribbean trees and fruits.










Truly vine-ripened in the sun, an array of sweet, luscious fruit is served at all hotel buffets. As I enjoyed pineapple for breakfast, lunch and dinner, I became inspired to create a refreshing dessert. I accented the pineapple with a favorite spice of mine, grilled it and served it with sherbet. The recipe is lots of fun for summer entertaining.


Ingredients:
One whole, fresh pineapple
Brown sugar, for sprinkling
Ground cinnamon, for sprinkling
1½ pints sherbet (various flavors)

Working on a cutting board, cut off and discard pineapple stem with leaves as well as the bottom tip. Holding the pineapple vertically, cut it into fourths. Slice off and discard the ½-inch thick inner core from each fourth.


Insert a sharp, pointed knife between the pineapple skin and flesh. Cut away the flesh from the skin in one piece (for all fourths). Refrigerate two of the fourths in a covered bowl for future use (the extra pineapple can be eaten as a snack).

Working with two of the fourths (half of the pineapple), cut each fourth, crosswise, into 8 slices (a total of 16 slices). Set the slices on an aluminum-foil lined baking sheet.

Sprinkle the pineapple slices lightly with brown sugar and cinnamon. Place the sheet with the pineapple on an oven rack set six inches away from oven’s overhead broiler grill. Broil/grill for 5 minutes or until brown sugar begins to bubble. Cool completely (this step can be prepared early in the day).

To serve, place two scoops sherbet onto four individual dessert plates. Decorate the sides of each plate of sherbet with four slices of pineapple.

Text & Photographs © Nancy Real 2011

Corn Pudding with Coconut Sauce (B'baw Poat - Cambodia) - Vegan

Prep Time: 25 to 30 minutes
Makes: Six to eight 1/2 cup Servings

Recently, I've been preparing to teach a culinary course related to the J. Paul Getty Museum's exhibition on Cambodian sculptures. When I first viewed the small-scale, bronze sculptures of Hindu and Buddhist deities (hailing from Angkor, the ancient capital of Cambodia), I was captured by their refined elegance.

I've also been amazed by the cuisine of Cambodia (inspired by the gastronomy of various Southeast Asian and European countries). These exotic foods and fine flavors have made it difficult for me to single out a Cambodian recipe. Held in captivity by my sweet tooth, I chose this exquisite pudding made with fresh corn and coconut sauce - B'baw Poat.

This delicacy can be enjoyed as a quick breakfast, an afternoon "pick-me-upper" or dessert . Don't freak out about the seemingly large yield of the recipe - every time I make this pudding, I gobble up three servings on the spot!

Ingredients for the Pudding:
3 ears of fresh corn, kernels sliced off with a knife (yield 3 cups)
-OR-
3 cups frozen yellow corn kernels (slightly under 16 ounces)
3 tablespoons pearl tapioca
2-1/2 cups cold water
1/2 cup unsweetened coconut milk
1/3 cup granulated sugar
1 teaspoon pure vanilla extract

In a 4 or 5-quart saucepot, combine all ingredients and stir. Cover and bring to a boil. Uncover, and cook on lowest heat setting for 15 minutes, stirring occasionally (pudding should gently simmer as it cooks). For a thinner consistency, stir in a small amount of water. Cook an additional 5 to 7 minutes, stirring occasionally. Pudding is done when you can see the white centers or dots of the tapioca pearls. . Cover saucepot and remove from heat; let stand 5 to 10 minutes. Transfer pudding to six 1/2-cup glass bowls or porcelain ramekins. Cover with plastic wrap and set aside to cool to room temperature; then refrigerate.

Meanwhile, prepare the coconut sauce -

Ingredients for the Coconut Sauce:
1 cup unsweetened coconut milk
2 tablespoons sugar
1-1/2 teaspoons cornstarch
2 tablespoons toasted sesame seeds (for topping)

In a 1-quart saucepot, combine all ingredients except for the sesame seeds. Mix well until mixture is smooth. Bring to a boil, uncovered. Boil and stir 1 minute over medium-low heat, until mixture thickens slightly. Strain the sauce into a bowl, cover with plastic wrap and set aside to cool.

At serving time, spoon a little sauce over individual puddings and top with some sesame seeds.

B'baw Poat can be served lukewarm or cold. It will keep in refrigerator 3 to 5 days.

Text and Photographs © Nancy Real 2011

Nancy's Cool Coffee Granita

Prep time: 10 to 12 minutes
Freeze time: 1 hour, 40 minutes

Serves 4 to 6

In July, it's too hot to drink my afternoon coffee. Instead, I treat myself to a cool coffee granita (Italian shaved ice), made with freshly brewed espresso, sugar and lime juice. Topped with my 5-Minute Sweetened Whipped Cream, this granita can also be enjoyed as a grand finale to a summer dinner.

Ingredients:
1/2 cup plus 2 tablespoons finely ground espresso coffee beans
3 cups water
1/2 cup plus 1 tablespoon granulated sugar
Juice of 1/2 lime

Brew the espresso coffee in an automatic drip coffee maker using the standard method as in making American coffee.

Alternatively, combine the ground espresso beans with the water in a saucepot and bring to a boil. Immediately remove pot from burner and let stand 5 to 7 minutes. Pour and strain the brewed coffee through a paper filter into a glass or porcelain bowl.

Stir the sugar and lime juice into the warm coffee and pour into a shallow metal 12 X 9 X 2-inch baking pan and set in freezer. Freeze about 50 minutes.

With a fork, scrape the iced granita away from edges of pan, and gently stir into the middle of the mixture. Return the pan to freezer. Stir the mixture every 20 minutes (approximately twice more) until the granita (shaved ice) has formed completely.

Serve in individual glass bowls, ramekins or cups and top with 5-Minute Sweetened Whipped Cream (previously published on this blog). Garnish the cream with a sprinkle of cinnamon or a few espresso coffee beans.

Serve with biscotti or other dry cookie variety.

Text and Photographs © Nancy Real 2010

Passionate Peach Fantasy

Prep time: 25 minutes
Bake time: 15 to 18 minutes
Serves 6

I've been fantasizing about peaches lately, but I've been lazy about preparing and rolling out pastry sheets. Thanks to ready made pastry, this luscious peach dessert is assembled in only 25 minutes. Red raspberry coulis adds color and delights all your senses! When serving, take in all the "oohs" and "aaahs" - your guests will think it took you hours to create this masterpiece.

Ingredients:
One package Pepperidge Farm frozen puff pastry sheets, thawed per manufacturer's instructions
4 yellow peaches, peeled and cut into 1/2-inch pieces
1/3 cup granulated sugar
1 tablespoon unbleached all-purpose flour
1/4 teaspoon ground cinnamon
Five-Minute Raspberry Coulis (previously published on this blog)
Whipped cream and fresh mint leaves for garnish

Preheat oven to 425F and line a 12 X 18-inch baking sheet with parchment paper (alternatively, grease and flour the baking sheet).

On a flat surface, lay out two pastry sheets next to one another; set aside.

Meanwhile in a 2-quart bowl, stir to combine cut peaches with the sugar, flour and cinnamon; set aside.

With a pastry wheel or a knife, cut one pastry sheet in half lengthwise (vertically). Cut each half into three equal pieces - you now have 6 pastry rectangles. Repeat with remaining sheet - you now have 12 pastry rectangles.

Divide the peach mixture evenly among 6 pastry rectangles.

Cover each peach filling with remaining 6 pastries; trim edges with pastry wheel or a knife to form neat rectangles. Carefully transfer each peach pastry onto prepared baking sheet. Cover edges of each pastry with thin strips of aluminum foil - this prevents burning.

Place baking sheet with pastries on a rack positioned in center of oven for 15 minutes. After 15 minutes, remove foil strips and bake an additional 2 to 3 minutes - monitor this carefully to prevent blackening.

Transfer baking sheet with peach pastries to a counter to cool 5 minutes.

Beginning at short end of each pastry, carefully slide a metal spatula between parchment paper and pastry. Gently loosen and lift pastry, placing it on an individual dessert plate. Repeat with remaining pastries.

Decorate each plate with the raspberry coulis; garnish pastries with whipped cream and mint leaves. Serve warm.

Variation: Using shears, cut pastries into squares, placing them on plates for decoration and garnish.

Text and Photographs © Nancy Real 2010

Chocolate Pastry Cream with Berries

Prep time: 15 minutes
Inactive Prep Time: 2 hours (chill time)
Serves: 4

Catherine de' Medici, an Italian noblewoman, introduced pastry cream or "crema pasticciera" to the French court in the sixteenth century. In turn, the French called it "creme patissiere". While traditional pastry cream is made with eggs, sugar, flour and milk, contemporary versions of this recipe have added flavorings. In the mid 1980's, at Alfonso's Restaurant in Ensenada, I created a chocolate pastry cream that was used as a filling for cakes or simply served with berries. After you try this no-fuss, elegant dessert, let me know how it turns out by posting comments. Rest assured that this is a guaranteed crowd pleaser.

Ingredients:
4 large egg yolks
1/4 cup granulated sugar
4 tablespoons unbleached, all-purpose flour
1-1/2 cups milk (2% is best - not too heavy and not too light)
1 cup semisweet chocolate chips, melted
1/2 teaspoon vanilla extract
1 cup fresh strawberries, stems removed and cut into fourths lengthwise
1 cup fresh blueberries
Powdered sugar and cocoa, for dusting

In a 3-quart sauce pot, whisk together the egg yolks and the sugar until well-blended. Gradually and vigorously whisk in the flour, 1/2 tablespoon at a time, making sure that each addition is completely absorbed.

In a slow and steady stream, pour in the milk while whisking continuously until all the milk is absorbed.

Transfer the sauce pot containing the milk mixture to a stove burner set on medium-low heat. Bring the mixture to a boil, whisking constantly. Cook and stir 1 to 2 minutes or until the cream has thickened. Remove saucepot from heat and stir in the melted chocolate chips and the vanilla.

Divide the chocolate pastry cream evenly among four 4-ounce ramekins. Cover each ramekin with plastic wrap and refrigerate 2 hours or overnight.

At serving time, top the chocolate pastry cream with berries and powdered sugar. Set each ramekin on a flat dessert plate. Dust each plate with powdered cocoa and garnish with a strawberry and some blueberries.

Note: For more servings, just double or triple the recipe. Pour the cooked pastry cream into a porcelain or glass serving bowl, cool and refrigerate. At serving time, spoon the cream into individual bowls; dust with powdered sugar and cocoa. Garnish with fresh berries and mint leaves.


Variation: The milk can be substituted with soy milk, but the flavor will be different.

Text and Photographs © Nancy Real 2010