Crema Catalana adapted from Penelope Casas
2 tbspn plus 1/2 tspn cornstarch
2 2/3 cup plus 2 tbsp milk
6 egg yolks
3/4 cup plus 2 tbspn sugar
Peel of 1/2 lemon, cut in several pieces
1 cinnamon stick
In a small bowl, dissolve the cornstarch in 2 tbsp of the milk. Stir in the egg yolks and reserve.
Merenquitos adapted from Three guys from Miami
(or, something to do with lots of leftover egg whites)
4 large egg whites, room temperature
1 cup sugar
Baking parchment, sprayed lightly with PAM
With an electric mixer, beat egg whites in a large bowl until they reach the soft-peak stage. It is important not to over beat the whites at this stage.
If you have a pastry bag, fill it with the mixture. Use one of those fancy tips that came with the pastry bag and squeeze out three-inch circles onto your baking parchment. If you don't have a pastry bag, use a spoon - not as fancy, but it works.
Bake meringues at 200° F for approximately two hours. The meringues should be dry and crispy – not brown
Roast pork-Cuban style
1 fresh ham (6 to 8 lbs.)
mojo criollo which is a mixture of bitter orange, olive oil, vinegar, cumin, pepper, oregano, and minced garlic
rub the pork with the salt, then rub with about one to two cups of the mojo.
Preheat oven to 350F, roast for 3 to 5 hours until thermometer inserted reades 170F. Let sit about ten minutes before carving
Serve with black beans and rice, avocado, tomato & watercress salads
interesting conversation and grown up adult behavior, for the most part anyway.
The next day it all looks like this