Papaya Dessert, DULCE DE LECHOSA

This “dulce de lechosa” is made while the papaya is still green (unripe) and slow cooked in a sweet and delicious syrup flavored with cinnamon, cloves and vanilla. This dessert is not only a traditional favorite of the Dominican Republic, but also in many South American countries and in the Caribbean. The papaya is also known as pawpaw, and in spanish it is called lechosa, mamón, melón de árbol and fruta bomba. I know many living outside their country love this dessert and with this post they will most likely have flashback memories of the flavors of their country.

En español: AQUÍ

I dedicate this post to my aunt Anne Fresolina, who I love very much and thank for always making delicious desserts like this one and the of cajuil (cashew fruit). She is an inspiration to continue the making traditional desserts at home. I send a big hug to her!

Papaya from the farm.

Dulce de Lechosa

Ingredients:
1 large green papaya
1 cinnamon stick
3 cups sugar (600 g) or to taste
¼ of ground cloves
¼ cinnamon
2 spoonfuls of vanilla water

Preparation:
1. Peel, remove the seeds and cut the papaya into thin strips of 1½ inch (3.5 cm) long.
2. Place the strips in a pot with enough water to cover them and let it boil covered until the strips are slightly tender (12 minutes).
3. Throw away the water it has boiled in and place the papaya strips under the tap cool slightly with cold water; drain and place it in a thick bottom pot.
4. Add 2 cups of sugar, sprig of cinnamon, ground cloves, cinnamon powder, vanilla and enough water to cover the strips. Boil covered at high heat for 15 minutes, then uncover and lower the heat to moderate and check sugar, if you would like more add the remaining cup of sugar. Let it boil for 1-2 hours or until you the papaya is transparent and the syrup is thick.
5. Allow cooling and store covered in the refrigerator or save in sterilized jars. Serve cold.

Notes:
a) The papaya must be green, meaning the pulp must also be green and firm.  I have encountered many fruits that are green outside but when I cut them the are a pale orange inside. You can still do this recipe, but it will take less time to cook and the texture would be kind of mushy.

b) Depending on the size (weight) of the papaya, the quantity of sugar needed may vary. A guide calculate the amount of sugar needed is by measuring in cups the fruit after it has boiled in water the first time and has been cooled with tap water and drained. Measure and place in the pot. I use ½ cup of sugar for each ½ cup of fruit. But still I recommend you not to add all the sugar at once, but only half and the rest go adding little by little while tasting until it is as sweet as you like.

c) The strips of papaya can be set in a tray to dry in the sun until noon; this helps it stay firm while cooking. Also a ½ teaspoon of baking soda can be added while cooking with the sugar, this help the fruit crystallize sooner and add a nice color to it. I don't do any of these steps and my dessert comes out fine and delicious!

En español: AQUÍ

You will also find this sweet delicacy in the following delicious and recomended kitchen:

Gabriela, Clavo y Canela: Dulce de Mamón (Dulce de Papaya)

Let us therefore make every effort to do what leads to peace and to mutual edification. ~ Romans 14:19

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Authentic Dominican Habichuelas con Dulce Recipe: A Sweet Bean Delight!

The habichuelas con dulce, also known as sweet cream of beans or sweet beans, is a quintessential Dominican dessert. It's a tradition to prepare it during Lent, particularly Holy Week, in Dominican households. 

Receta en español de Habichuelas con Dulce.

Each family imbues their sweet beans with a unique touch, and I strive to recreate the flavor of my mother's version by incorporating freshly ground nutmeg and ginger. While some opt for canned beans, evaporated, and condensed milk, I prefer the traditional approach, using whole milk and beans, reminiscent of our grandmothers' recipes, for an unparalleled taste experience. This dish is delicious and unique and a symbol of Dominican culinary heritage.

 

Sweet crackers used for this recipe.

Some Batatas from our farm. 

I had to include this picture of the fresh ginger, there something about it I like :)

Habichuelas con Dulce (Dominican Sweet Beans)

Authentic Dominican Habichuelas con Dulce: A Sweet Tradition for Lent. this serves 12-15 servings approximately. You can easily reduce this recipe to half if less serving is preferred. Get a PDF with the recipe for 6 servings: PDF recipe.

Ingredients: 

• 2 ½ cups (1 pound) red or pinto DRY beans, measure then cook, step#1
• 2 cinnamon sticks
• ½ teaspoon of ground cloves or to taste 
• ½ teaspoon of ground cinnamon or to taste
• 1 teaspoon freshly ground nutmeg
• 2 ounces of fresh ginger mashed or ½ teaspoon of ground ginger (powder)
• 5 cups of whole milk (may be substituted with evaporated milk)
• 1 can (13.5 oz = 2 cups) of coconut milk or fresh milk of one coconut  
• 1 teaspoon of salt
• 3 cups sugar or to taste
• 2 Tablespoons margarine or butter
• 2 pounds of boniato (batata) peeled, cut into squares, and boiled
• 1 cup of raisins
• Sweet crackers, galletas de leche de Guarina (as much as you like)
• 
  

Instructions: 

1. Measure the dry beans, clean them by picking out any small rocks or leaves, and wash the beans.  Cook the beans until soft in approximately 2-3 liters of water, enough to cover them. I use three liters (approx. 13 cups). This takes about 2 hours in a regular pot or 30 minutes in a pressure cooker.

If you have time, a tip to soften the beans faster is to soak the dry beans in water overnight. The next day, drain the water from the beans and then bring them to a boil with the amount of fresh water I indicate and cook until they are tender. This step is recommended but not needed. I have made great habichuelas con dulce without soaking the beans the night before.

2. Once beans are soft, blend them with the water they were cooked in (approx. 8 cups) and strain the mixture twice, adding a little milk if necessary to facilitate straining, and strain it over the pot where you will cook it.

3. Combine the milk and coconut milk, stirring well. Add in the sugar, salt, and all the spices except for the nutmeg.

4. Bring the mixture to a boil over high heat, stirring constantly with a wooden spoon for approximately 15-20 minutes (less time may be required if using a large pot). Reduce the heat, then add the pre-cooked sweet potatoes cut into cubes, along with the raisins. Simmer for an additional 10 minutes or until the mixture thickens slightly.

5. Just before removing from heat, stir in the butter and 1 teaspoon of ground nutmeg, allowing it to cook for an additional 5 minutes.

6. After cooling off for at least 15 minutes, serve and top the serving dish with sweet crackers. Refrigerate once cooled and serve either hot or cold.

Notes:

a) In step #2, if you prefer it ok to strain the mixture only once. 

b) I've suggested using 3 cups of sugar for this quantity of sweet beans, as I prefer a less sweet taste. Adjust the sugar amount to your liking.

b) For further inquiries and additional information about this recipe, refer to the article "Sweet Beans, Habichuelas con Dulce."

And he died for all, that those who live should no longer live for themselves but for him who died for them and was raised again. ~ 2 Corinthians 5:15

 

Turnovers with Phyllo Dough

En Español

What do you think about a plum and guava marmalade turnover made with phyllo dough? Delicious right?

They are ideal with the morning coffee or tea or as an afternoon snack. My favorite turnover filling is apple and cinnamon, but since I had a little of each guava and prune marmalade, I decided to use them as filling instead and make this pastry Dominican style. Although I used phyllo dough on this occasion, you can also use puff pastry. Store bought dough makes it less complicated, it may not be the same as the homemade dough, but it's quite good. I was amazed of the quality and how easy it was to work with this #10 phyllo dough. 

For the upcoming holiday reunions, these turnovers are perfect and your guests would be more than pleased. Make them with your favorite filling either savory or sweet. I also included a homemade video to give you more or less an idea of how to work with the phyllo dough and how to form a triangle turnover. I apologize in advance because I couldn't edit the music audio which ends 24 seconds before it should.

Prune and Guava TURNOVERS with Phyllo Dough

 
Ingredients:
1 package of phyllo dough
2 cups of guava or prune jam or use guava paste
½ cup melted butter

For egg wash:
1 egg slightly beaten


Preparation:
Take one phyllo sheet from the pack, meanwhile open and cover the rest of the sheets with a damp kitchen towel and plastic paper. With a brush coat sheet of the phyllo with melted butter and fold three like a letter. Brush butter everytime you fold. On one corner place 1 - 1½ Tablespoon of filling. Fold forming a triangular shape (like flags are folded). Seal the edges well. Coat with egg wash. Bake at 375 ° F (190 ° C) until golden-brown. Let to cool and serve. Enjoy!

Yield 10-12 Turnovers

In what it benefits our God to be complaining about the adversities our enemy sends us?  Stop complaining and glorify God in your walk!


Thank you for visiting, have a happy and blessed day,

Young Coconut Dessert, DULCE de COCO TIERNO

In my kitchen today .... sweet young coconut cream dessert or Dulce de Coco Tierno as we call it here. Although we have many coconut trees in our farm, I must confess that this is the first time I made this dessert.  It was not until my aunt, Nidia, who came to visit and made some delicious coconut dessert with coconuts from our farm, that I got inspired to prepare some myself. I always procrastinated making this dessert until now, I had all the ingredients and it was just a matter to start preparing it. I am happy with the outcome because it is another of my hubby's favorites that I've learned to prepare! The second time I made this recipe, I doubled the amount because one batch is not enough for us. I hope you make this recipe and enjoy it as much as we do. If you can't get tender coconut meat in you area, mature coconut or grated coconut could be used.

En español: AQUÍ

 Below you can see part of the coconut, tangerine and orange trees that we planted ten years ago in our farm.

Lately I have very little time to update my blog, as much as I would like. Why? My dream for a few years now, has been to get a Siberian Husky. Well, this past week it became true. I not only have one, but three Siberian Husky puppies: Suki, Brownie and Mía. But that's not everything..... my husband also bought a German Shepherd for him, Duchess. So you can imagine, all these puppies added to my daily list of tasks, work/baking, different school and college schedules for my daughters, etc. etc. These pets are in addition to the ones we already have: one rotweiler, four chiguaguas, a cat, three turtles, a parrot and the chick pochungo, now almost a rooster. With all this, I am lucky if I get a few minutes to blog :)

Our new pets:

Let me get back on track .... here is the recipe, Enjoy!

My first coconut dessert with young coconut meat.

Second time I prepared it, with mature coconut meat. The result is a more grainy texture, but with the same great taste.

print recipe

Young Coconut Dessert, DULCE de COCO TIERNO

by Mari's Cakes September-19-2011

A Dominican homemade dessert made with a tender coconut meat, milk and sweet condensed milk. I know you'll like this creamy dessert.

Ingredients:

• 3 cups young coconut meat cut into strips
• 1 can evaporated milk
• 2 cups whole milk
• 1 can sweeten condensed milk (405 g)
• pinch of salt
• 1 teaspoon vanilla
• 1 cinnamon stick

Instructions:

1. Wash and chop the tender coconut meat into small pieces with the help of a knife. If you are using a mature coconut meat, see notes below. 2. Mix all ingredients except the sweetened condensed milk. Bring to high heat until boiling point for 5 minutes. Reduce heat to low and add the sweetened condensed milk.  3. Let simmer uncovered for 20-30 minutes or until thickened. At all times you must move with a wooden spoon approximately every two minutes to prevent it sticking bottom of the pot. Cool and serve. 

Notes:
a) If you are using dried coconut or mature coconut meat, you can use a grater or a food processor to chop into very fine and small pieces. You should also allow more time boiling milk (15-30minutes) before putting sweeten condensed milk. This is time will allow it to get more tender before sweetening.

b) You can substitute the evaporated milk with whole milk. Then you would use 3 ½ cups (830 g) whole milk in total.

 Total time: 30 mins Yield: Four 1/2 cup servings

En español: AQUÍ

How can a young person keep his life pure? By living in keeping with your word. - Psalm 119:9

GRILLED PEACHES WITH CINNAMON SYRUP

I hope you are having a pleasant summer despite the heat wave that some regions have had. We have had  a few rainy days with nice temperatures :) Nice enough to continue to BBQ. As I stated in a previous post, Time for Barbecuing , I have taken a vacation from the "kitchen" and have been preparing almost everything on the grill. So when I saw this dessert, I went running to buy what I needed to make some grilled peaches PRONTO!

The recipe that I share below was inspired by Christina’s grilled peaches and cinnamon ice-cream recipe. Feel free two visit her blog Desserts for Two , filled with awesome southern recipes.

With Nectarines too!

Unfortunately, peaches are not a common fruit in Dominican Republic, and one is lucky to find a few peaches or nectarines in season. The only ones they had at the store were the cling type, so it was a difficult adventure trying to release the seeds from the nectarines, but I didn’t give up because this dessert is worth the struggle. We were delighted with the results, and I have prepared this recipe several times already. This dessert is to be serve warm with ice cream, but I warn you that the combination of flavors and texture in different temperatures makes it IRRESISTIBLE! Best of all is the aroma of warm peaches, is INDESCRIBABLE! I think this will become our favorite dessert for summer 2011.

print recipe

Grilled Peaches with Cinnamon Glaze

by Mari's Cakes August-01-2011

Great summer outdoor dessert for peach lovers! I am sure it will become one of your favorites.

Ingredients:

• 5 ripe freestone peaches or nectarines (do not use cling peaches)
• ½ cup brown sugar
• ½ teaspoon ground cinnamon
• ¼ cup Frangelico (hazelnut liquor) see notes
• Oil for greasing grille
• Ice cream of your choice (I used Vanilla)

Instructions:

1. For cinnamon syrup: In a saucepan combine brown sugar cinnamon and Frangelico. Let it come to a simmer, stirring until sugar is completely dissolved. Remove from the heat.2. For peaches: Cut the peaches in half and twist apart. Brush each peach with the brown sugar sauce and place on the grill, cut side down. When nice grill marks are formed, brush with syrup again, flip the peaches and cook for a few minutes until tender or to taste.3. Serve peaches topped ice cream or alone. I served with vanilla ice-cream, topped with chopped pecans and left over syrup. Notes:
a) For the cinnamon syrup you can use 40 ml of water or corn syrup + 2 teaspoons of vanilla instead of liquor.
b) DO use freestone peaches for a more pleasant experience and nicer finish.
c) Make sure the grates are clean and brushed with oil before the peaches go on, this keeps them from sticking.

Details:

Total time: 25 mins Yield: 5 servings

Receta de Melocotones a la Parrilla con Almíbar de Canela 

En español: AQUÍ

As a father has compassion on his children, so the LORD has compassion on those who fear him. - Psalm 103:13

 

Chocolate Flan

I believe that all days should be days of friendship, love and are full of excuses to eat yummy desserts such as the one I present to you today. This flan is one of the desserts I will be making for Valentine's Day but I have to admit that I make it quite often.

This chocolate custard is exquisite, a classic among chocolate lovers and an alternative to the chocolate bon bons that are very much consumed this time of the year. This dessert recipe is simple and inexpensive, but this shouldn't make it any less delicious or elegant enough to be served on a special occasion.

Unlike the  vanilla flan which I do from scratch, for this flan I prefer to use the instant custard packets. This makes it easier to prepared because there is no need to use the oven and requires less time in the fridge.

Chocolate Flan 

Ingredients:
½ cup of semi-sweet chocolate chips or 2 ½ Tablespoons of cocoa powder
1 envelope (of 4 servings) of Goya Flan or Royal  brand
1 cup milk
1 cup cream
¼ cup sugar
1 teaspoon of vanilla


For the Caramel
½ cup granulated sugar  

Preparation:
1. Prepare the caramel (instructions below), caramelize the pan or pans where flan will go.
2. In a saucepan mix the chocolate and milk, heat until well blended and set aside.  
3. In another pot add the content in the envelope and cream, mix well, add previous mixture of chocolate milk and vanilla. Stir and cook in moderate heat just until boiling point.  
4. Remove from heat and pour into prepared molds or cups. 
5. Leave at room temperature until it is cool, then place in the refrigerator until cold and ready to unmold. Serve cold. If you want you can decorate with whipped cream or meringue.

Yields: 4 half cup servings. (I prefer to make only 3 servings) To serve six double the recipe.

I do not use the golden caramel that comes in the custard box because I do not find it's taste pleasing. I feel it tastes like maple syrup, it goes well with pancakes or waffles, but not with flan.

For the caramel:

Many recipe use water and sugar but it always comes out wrong ( for me that is). I now make it like my lovely sister, Miriam, taught me:

In a nonstick pan place  ½ cup sugar and cook over medium heat. The sugar will begin to melt and turn brown at the edges first. With a wooden spoon move the edges from outside to the center to help it melt in a uniform way and prevent it from burning. When all the sugar has melted and has obtain a golden color, it is then ready to cover the mold where you will place the flan. Note: Do not let it turn to dark, or it will taste bitter.

Do not forget to be romantic with your partners. In a few minutes and by a candlelight, you can enjoy this delicious dessert for a special occasion. May love reign in your homes and in your marriages.

Receta en Español para Flan de Chocolate: AQUÍ.

Let us not become weary in doing good, for at the proper time we will reap a harvest if we do not give up.- Galatians 6:9.

Gingered Pumpkin Custard

  
The perfect dessert to have in autumn and a delicious way to celebrate Thanksgiving month. I always use canned pumpkin, but this year I decided to make it with Dominican auyama pumpkin from our farm, harvested just in time! I hope you enjoy this pumpkin delight.


Step by step photos and in español: Aquí


Recipe for a Delicious Gingered Pumpkin Custard

 
Ingredients:
¾ cup sugar
2 eggs
1 ½ teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon ground nutmeg
1 can ( 15 ounces) solid- pack pumpkin or fresh pumpkin see note below.
1 ¼ cups half-half
2-3 teaspoons ground ginger
Whipped cream for decorating (optional)
Sprinkles for decorating (optional)
 


Instructions:
1. Preheat oven to 375 F grease 1 ½ quart casserole or 8-inch glass baking dish. Variation: for individual servings, pour custard mixture into 6 or 8 ramekins or custard cups. Place on a baking sheet. bake for 35 to 40 minutes or until knife inserted in center comes out clean.

2. Combine sugar, eggs, cinnamon, salt and nutmeg in medium bowl; mix well. Add pumpkin and half-and-half, mix until well blended. Pour into prepared dish. Sprinkle ginger evenly over top of pumpkin mixture.

3. Bake 45 minutes or until knife inserted in center comes out clean. cool in wire rack at least 20 minutes before serving. serve warm or at room temperature. garnish with whipped cream and sprinkles.


Note:
Substitute for canned pumpkin: You'll need 3 pounds of pumpkin, after boiling and draining it reduces to approximately 1 pound and a little more (16oz). 

Steam cook with very little water until pumpkin is tender. Mash and drain well in a strainer or cheesecloth to remove as much water as possible. It is best  to use the pumpkin that is best to make pies, but in this case I used the auyama which is the pumpkin grown here in D.R. The only variation that I found with the auyama pumpkin, is that custard comes out darker in color and has a more fibrous texture, but it’s equally delicious.

He who is not with me is against me, and he who does not gather with me scatters. - Matthew 12:30