Desserts And Good Food

       I have always been fascinated with the science of cooking. Blend sugar and water together, cook the sugar until it turns into a beautiful light golden brown color then stir some coffee and cream together, add to the caramel. Now you have a wonderful concoction: coffee caramel sauce.       You want something better than that? Pour that caramel over blondies' batter before placing it in the oven.  You will e nd up with the most delectable blondies you have ever tasted.              dessertsandgoodfood.blogspot.com               Ingredients: 1 cup of sugar 1/4 cup water 3/4 cup of heavy cream 2 tablespoon instant espresso coffee powder  In a medium sauce pan at medium heat add 1/4 cup of water and  pour 1 cup of sugar in the center. Mix the sugar until dissolve, stop stirring. With a pastry brush soaked in ice cold water carefully clean the sides of the pan to prevent the sugar from crystalizing. Continue to cook until the sugar t

    Guanabana or Soursop is one of the fruits I grew up with. This fruit can be eaten by itself or it can be made into a drink. We made a milkshake called Champola or we mixed the pulp with water to make a refresco . In my town center there was an Asian ice cream parlor and they made an incredible guanabana sherbet. It is funny how sometimes the most simple things have the most amazing flavor. It also doesn't hurt that soursop has some great health benefits.                                                       #dessertsandgoodfood.blogspot.com For the Champola: 14 ounces 100% frozen Guanabana pulp (see note)  10 ounces whole milk Sugar to taste Combine the Guanabana pulp and the milk in a blender and blend until smooth. Add the sugar and blend for 30 seconds. Serve immediately. For the drink: 14 ounces 100% frozen Guanabana pulp 12 ounces water Sugar to taste Combine the Guanabana pulp and the water in a blender and blend until smooth. Add the su gar and blend

    Piña Colada is a sweet and tasty cocktail made with pineapple juice, coconut cream and white rum. The National Puerto Rican drink since 1978 this is a tropical classic that evokes images of a Caribbean paradise. Here I share with you a taste of my Island with my  version of a Piña Colada.                        dessertsandgoodfood.blogspot.com With all the pineapples in my kitchen I decided to develop my own version of Piña colada using freshly squeezed pineapple juice. Instead of using ice I froze my pineapple juice to avoid watering down my Piña Colada. For the pineapple juice: 4 to 5 cups of large pineapples chunks You can process the pineapples chunks in a juicer machine or you can strain the juice using a food processor as follows: In a food processor crush 4 cups of fresh pineapple chunks until you have very small pieces. Using a cheesecloth strain the pineapple pieces and squeeze out the juice. Discard the pulp. Pour the juice into ice cube tr

    Before summer and the pineapple season ends I want to share with you this simple and refreshing salad recipe. This salad is a delightful combination of fruits and vegetables, drizzled with white balsamic vinaigrette.                                                             dessertsandgoodfood.blogspot.com Vinaigrette: 3/4 cup extra virgin olive oil 1/4 cup white balsamic vinegar Salt and freshly ground black pepper to taste Add the vinegar, salt, pepper and 2 tablespoons olive oil into the blender. Blend on high and when the mixture begins to come together add the remaining olive oil a little at a time until the sauce is thick and creamy. Adjust the seasoning with salt and pepper as needed.  For the salad: Romaine lettuce 1 cup pineapple, small chunks 2 large Roma tomato, medium dice  1 large mango, medium dice 1 large avocado, medium dice 1/4 cup yellow onions, small dice 1/4 cup cilantro leaves Combine all ingredients in a salad bowl and sprinkle the

     This recipe is based on my mother's bread pudding recipe. In  the original recipe you add the ingredients: milk, eggs, vanilla, flour, butter and finally dry raisins, one by one to the cut up pieces of bread. Over the years as I learned about the science of baking I changed my mother's recipe to make it simpler.  The inspiration for this recipe comes from the Puerto Rican national drink Piña Colada.                                                             dessertsandgoodfood.blogspot.com Ingredients: 3 cups of piña colada, recipe follows 5 eggs, lightly beaten 2 teaspoon vanilla extract 1/2 teaspoon salt 4 tablespoon flour 1 loaf of French bread, skin removed, cut in chunks 4 tablespoon unsalted butter, melted Topping 1 cup pineapple chunks 1 recipe for caramel 1 8 x 8 x 2 cake pan 1 large roasting pan for Bain Marie Piña colada: 1 1/2 cup coconut cream   1 1/2 cup pineapple juice  Mix in the blender until combined. Note: The original reci