Anna Sultana’s Tres Leches Cake and May’s Full Flower Moon

Happy Cinco de Mayo!

Time to party with some great food.

Too busy to make Alfajores or Churros?

No problem.

Ma’s Tres Leches Cake is easy to make.

Tres Leches Cake (three milks cake) is popular throughout the Americas, and in many parts of the Caribbean.

It is thought to have originated in Mexico, but the idea of a cake soaked in liquids is European, as in the English Trifle and Rum Cake, and in the Italian Zuppa Ingles and Tiramisu.

Wherever the idea came from… it’s another way to get more calcium rich dairy products into the kiddies.

And what Mom doesn’t like that?

Hints:

This cake can be baked ahead of time. 

Cool, top with milk mixture, then refrigerate up to 24 hours. 

Frost with whipped cream just before serving.

Store leftover sweetened condensed milk in a tightly covered container in the refrigerator for up to one week. 

The milk can be served over chopped fruit, a fruit dessert, such as a cobbler, or poured over a cereal, either cold or hot. 

It can also be stirred into a cup of hot coffee or tea.

Or you could use some leftover sweetened condensed milk to make 

Anna Sultana’s Coconut Almond Snacks.

Your friends prefer a dessert with a bit of a kick?

Serve Tres Leches Rum Cake.

Just add 

1 1/2 teaspoons rum extract to the cake batter and 

1 1/2 teaspoons rum extract to the milk mixture.

Sprinkle nutmeg over the cake just before serving for an extra bit of flavour.

                        Tres Leches Cake

Grease a 9 x 13 inch pan

Heat oven to 350° F 

Combine in a medium bowl

1 1/2 Cups flour
1 1/2 teaspoons baking powder 

Place in a large mixer bowl

1/2 Cup butter, softened
1 Cup sugar 

Beat until light and fluffy. 

Add one at a time

5 eggs 

Beat well after each addition. 

Blend in 

1 1/2 teaspoons vanilla 

Add flour mixture, a quarter at a time, beating until blended after each addition. 

Pour the batter into the prepared pan. 

Bake 30 minutes. Test the cake by inserting a toothpick into the centre of the cake. 

While the cake is baking:

Pour into a medium bowl, stirring after each addition
3/4 Cup canned sweetened condensed milk
5 ounces evaporated milk

1 Cup milk  

When the cake is done remove it from the oven.

Leave the cake in the pan and pierce the cake with a fork at 1/2 inch intervals. 

You want a lot of holes in the cake to absorb the milk mixture.

Pour the milk mixture slowly all over the top of the cake. 

The milk mixture will be absorbed by the cake.

Refrigerate 1 hour, or until ready to serve. 

Before serving, place in a medium mixer bowl

1 1/2 Cups heavy cream

Beat until soft peaks form.

Frost cake with the whipped cream.

Be sure to refrigerate leftovers.

About the sky this week and next, thanks to the folks at The Farmers' Almanac…

May 6 - Get outside to view the Eta Aquarid Meteor Shower. The best viewing is between 2 a.m. and 4 a.m., looking to the southeast. The Eta Aquarids get their name because their radiant lies within the constellation Aquarius, near one of the constellation’s brightest stars, Eta Aquarii. These showers come from the cosmic dust of Halley’s Comet. 

        Look for “Earthgrazers,” which are meteors that skip along the atmosphere like stones on a pond, in slow motion. These fireballs are quite a sight to behold, even if you only see one!

May 7 - Right after sunset, look to the southeast to see the waxing gibbous Moon pair up with Jupiter. It will be bright and spectacular! Then as darkness falls, look for the star Spica to come out below them both. On the 8th, the Moon will be directly to the left of Spica, with Jupiter above them to the right.

        Observers with binoculars will be able to locate Mars to the upper right of the brighter orange-hued star, Aldebaran. But Mars is still an easy naked-eye object at dusk — look for it in the west-northwest.

May 10 - Full Moon, 5:42 p.m. May’s full Moon is called the Full Flower Moon. Learn about the folklore surrounding May’s full Moon in this short Farmers’ Almanac video.

Anna Sultana’s Churros with a chocolate sauce and caramel (Doughnuts for Cinco de Mayo)

I recently posted two recipes for Cinco de Mayo, a Mexican holiday, which is on May 5.

Alfajores are Spanish sandwich cookies, similar to Maltese Figolli.

Yes, they do take a bit of work.

Ma’s Coconut Almond Snacks recipe is easier.

I got an e mail about another Cinco de Mayo dessert: churros. 

They are long, thin doughnuts served with a caramel custard, called Cajeta and a chocolate sauce called ganache.

We’re not talking an easy dessert.

But it is delicious and impressive.

And they could be just the thing to top off a party meal.

If you want to make an easier type of doughnut, you could also make St. Joseph's Day Zeppole, also known as Sfingi.

Sfingi has a lot of Mediterranean mojo attached to it.

As Carmela explained: 

If it is not St. Joseph's Day, you can just shake these, without the filling, 

in a bag with cinnamon sugar and serve them like donuts.

You've been warned.

Hints:

When you add the baking soda it will become bubbly.  That’s okay.

The longer you cook the Cajeta mixture, the thicker it will become, and the more intense the caramel flavour will be. Once it cools it will become even thicker.

If it’s too thick for your liking, stir in a bit of hot water. 

If it’s too thin, return it to the heat until it thickens.

As in the Alfajores you could use sweetened condensed milk.

If you don't have a deep-frying thermometer, test the oil by slipping a bit of the dough into the oil.  It should sizzle and turn brown in 1 minute.

Don't crowd or they will stick together and won't fry properly.

Be careful that it doesn’t splash.

                        Churros

For the Caramel (Cajeta)

In a heavy-bottomed pot combine

4 Cups milk 

1 Cup sugar

1 Tablespoon vanilla extract

Place over medium heat.

In a small cup combine

1/4 teaspoon baking soda 

2 teaspoons water

Cook the milk / sugar mixture, stirring frequently until the sugar is dissolved.

Remove from the heat, and stir in the dissolved baking soda.

When the bubbling stops, return the pot to a low heat and simmer.

Cook the mixture, stirring occasionally, until it thickens and darkens, 1 – 2 hours. 

Once it has reached the desired thickness, remove it from the heat.

Allow it to cool completely. 

When the cajeta is completely cooled, transfer sauce to a resealable jar. 

Refrigerate if not using immediately, then warm up when you’re ready to serve it.

For the Chocolate Sauce (Ganache)

Place in a heat-proof bowl 

1/2 Cup semi-sweet chocolate chips

Set aside.

Place in a medium pot

1/2 Cup whipping cream

Over medium-high heat, bring the cream to a boil. 

When it reaches a boil, remove it from the heat and pour over the chocolate chips. 

Stir until all of the chocolate chips have melted and the ganache is smooth.

Serve warm with churros for dipping.

Or keep stored in an airtight jar in the fridge for up to 4 days.

For the Churros

On a baking sheet combine

1 Tablespoon ground cinnamon

1/2 Cup sugar

Set aside.

In a medium saucepan combine

1/2 Cup unsalted butter

2 Tablespoons sugar

1 Cup water

1/4 teaspoon salt

Stir together over medium heat until the mixture reaches a boil.

Reduce the heat to low.

Add all at once

1 Cup flour

Stir well until the flour is completely mixed in.

Cook, stirring constantly for 3 minutes, until the dough

begins to leave a thin film on the bottom of the pan.

(Don’t rush this - you want the dough to dry so the doughnuts will crisp.)

Remove from the heat.

With an electric mixer or wooden spoon, beat in

ONE AT A TIME

3 large eggs, at room temperature

Continue to beat until smooth and shiny, about 2 minutes.

Transfer the dough to a piping bag fitted with a large open star tip. 

Set aside.

In a deep saucepan or deep fryer pour

about 2 inches vegetable oil

Heat to 350ºF on a deep-fry thermometer or test with dough.

When the oil is heated, pipe 4 to 8-inch segments of dough into the hot oil, using scissors to cut the dough after piping. 

Use tongs to keep them from touching each other. 

Fry the dough for 5 – 7 minutes until golden brown.

Remove the churros with a slotted spoon.

Drain on paper towels.

Toss in the cinnamon sugar mixture to coat.

Repeat with the remaining dough.

Serve the churros warm with cajeta and chocolate ganache for dipping.

Churros are best served the day they are made.

Anna Sultana’s Coconut Almond Snacks

Happy Cinco de Mayo!

No time left to make Alfajores.

No problem.

Ma’s Coconut Almond Snacks will do quite well.

Hint:

You can also melt the chocolate chips in the microwave at half power for about a minute, stirring every 20 seconds.

                              Coconut Almond Snacks

Preheat the over to 400º F. 

Spread over a baking sheet

3/4 Cup raw almonds

Bake for about 4 minutes. 

Let them cool.

Chop them finely.

In a mixing bowl place
2 Cups shredded unsweetened coconut

Add
6 Tablespoons sweetened condensed milk
1/2 teaspoon vanilla extract

Mix well.

Add the toasted, chopped almonds and mix well.
Form the coconut mixture into small balls.

Chill 20 minutes.

Place in a small pot

1 Cup semi-sweet chocolate chips

Stirring constantly, melt the chips over low heat.

Drizzle the melted chocolate over the chilled balls.

Keep the snacks in a covered container in the fridge until ready to serve.

Anna Sultana’s Alfajores (Sandwich cookies for Cinco de Mayo)

Winnipeg is proud of our summer festival Folklorama as a way for us to get to learn about our neighbours who are from other countries.

Well, in Queens, New York in the 1950s, we kids had our own way to learn about the foods that other people ate.

All we had to do was open our lunch boxes together.

We’d nudge each other and say, “What’s that?”

We’d swap, and, more often than not, decided we liked eating something new.

We’d ask our Moms to ask our friends’ Moms for the recipe.

Our Moms were better than the internet for sharing recipes.

Cinco de Mayo, a Mexican holiday, is on May 5.

It’s time to enjoy some Alfajores.

Alfajores are Spanish sandwich cookies, similar to Maltese Figolli.

Instead of the almond filling they have a dulche de leche filling.

That’s a caramel custard.

Then the cookies are rolled in coconut.

Hints:

The dough can be chilled in the fridge for up to 3 days. 

Remove the dough about an hour before baking.

If the dough cracks while rolling it out, let it warm up slightly.

If while you’re cutting out the circles, the dough gets too soft, re-wrap and chill it for about 15 minutes. 

Dulche de leche will take at least an hour to get thick enough to spread. 

In a rush?

Sweetened condensed milk can be used in place of the milk and sugar in the homemade dulce de leche.

Cook, stirring constantly, until it’s a nice brown colour.

                              Alfajores  

Yield: 14-16 sandwich cookies

Shortbread Cookies

In a large mixer bowl beat until combined

1 Cup butter, softened

1 Cup icing sugar

Stir in

2 Cups flour

The dough will be stiff, so you may have to knead in the last of the flour.

Turn the dough out onto a piece of plastic wrap.

Pat into a disk about 1/2 inch thick. 

Wrap and chill about 1 hour.

Preheat oven to 350°F  

Grease two baking sheets 

Unwrap the dough and place on a lightly floured surface. 

With a lightly floured rolling pin, roll dough about 1/8 inch thick.

Cut out cookies using a round cutter.

Re-roll scraps and cut out again. 

Place cookies 1 inch apart on prepared baking sheets.

Bake about 12 – 15 minutes. 

Transfer to wire racks to cool completely.

Dulce de Leche

Have on hand

1 Cup sugar

Place a large pot over medium high heat and let it heat up.

Sprinkle in a little sugar.
When it starts to melt, sprinkle in a little more. 

Use a wooden spoon to stir the sugar into the caramel.

Continue sprinkling in sugar a bit at a time, letting each addition melt. 

Start to add more at a time until all the sugar has been added. 

When the sugar has melted entirely, lower the heat.

Stirring constantly, gradually add 

1 Cup milk

Stir until the caramel melts. 

When it begins to thicken, stirring constantly, gradually add  

1 Cup milk

Stir until the caramel is smooth.

Stirring constantly, gradually add 

1 Cup milk

Stir until the caramel is smooth.

In a large bowl, whisk together 

2 Tablespoons sugar 

1 Tablespoon cornstarch

Stirring constantly, add 1/4 Cup of the caramel mixture to it.

Combine well.

Stirring, gradually add the remaining caramel mixture.

Return the mixture to the pot and cook over low heat, stirring frequently, until the mixture thickens.

This will take about 20 – 30 minutes; keep an eye on it - it can burn easily.

Once cooked, pour it into a bowl.

Allow it to cool completely before filling your cookies. 

Store any leftovers in a sealed container in the fridge for up to a week.

Form Sandwiches

Place between two cookies

about 1 teaspoon of dulce de leche 

Gently squeeze them together. 

Roll in

1/4 Cup shredded unsweetened coconut (optional)

Spice Blends: Fajita, Chili, Taco Seasoning Mixes - Margaret Ullrich

Years and years ago a local department store named Eaton's had an annual event.

It was meant to bring a bit of warmth to our Winnipeg winters.

They called it Eaton Uncrates The Sun.

Every year, usually in February when we were truly good and sick of winter, the managers would pick a sunny spot and try to recreate it, complete with decorations, food and cooking demonstrations.

One year they picked Mexico.

For a nickel we could try a tiny taco.  Wow!!

This was before we could find burritos in our frozen food section.

It was quite an adventure, tasting our first tacos.

For a few hours we had escaped the cold.

Okay… it didn't take much back in the 1970s and 80s.

There are packets of mixes to turn a pound of ground beef into something Mexican.

But really you can make your own for a lot less.

Chili powder, cumin, oregano.

Crushed dried red pepper, dry minced garlic, and dry minced onion.

Easy to find in the spice department.

And easy to combine.

So do it.

Fajita Seasoning Mix

4 Tablespoons chili powder

2 Tablespoons ground cumin

2 teaspoons ground oregano

1 teaspoon garlic

1 teaspoon salt

Makes a scant 1/2 Cup

Chili Seasoning Mix

2 Tablespoons flour

4 Tablespoons dry minced onion

1 Tablespoon chili powder

2 teaspoons salt

1 teaspoon crushed dried red pepper

1 teaspoon dry minced garlic

1 teaspoon sugar

1 teaspoon ground cumin

Makes 1/2 Cup

Taco Seasoning Mix

1 teaspoon cornstarch

4 teaspoons dry minced onion 

2 teaspoons salt

2 teaspoons chili powder

1 teaspoon crushed dried red pepper

1 teaspoon dry minced garlic

1/2 teaspoon dried oregano

1 teaspoon ground cumin

Makes 1/2 Cup

Links for Spices, Spice Blends, Uses and Recipes

It's the Holiday Season!!

There are so many smells and spices in the air.

Delicious... wonderful... inviting...

Try something new!!

Allspice

Anise

Caraway

Cardamom / Sugar & Spice Blend

Cayenne / Tandoorie Spice

Celery Seed / Seafood Spice

Cinnamon / Apple Pie Spice

Cloves / Pumpkin Pie Spice

Coriander Seed / Curry Blend

Cumin / Fajita Blend

Fennel

Ginger

Nutmeg & Mace

Mustard / Hot Chinese Mustard

Paprika / Season Fish, Salads & Noodles

Paprika / Meat and Poultry Seasoning

Thyme / Salad Dressing

Anna Sultana's Baked Chicken with Thyme (Mexican Style) - Margaret Ullrich

Got an e mail from an empty nester-friend asking for some chicken ideas.

She asked if I had some simple recipes that would leave enough for a second meal.

Translation: four pieces of chicken.

No problem.

Found 10 easy recipes.

They can be increased if you have a bigger family.

Or want more leftovers.

Chicken doesn't get any respect.

It's a regular main course in many homes.

Cooked following the same regular recipes.

I know... the family has a few old favorites.

And the cook has a few old standbyes.

So the family gets bored.

Well,  it's time to try something new.

It's also time to use up some more of those spices.

You did buy spices a few months ago, right?

Well, if you didn't, they're still in the stores.

So get some.

A couple of days ago I posted about Thyme.

Well, it's time to use it with chicken.

Sorry about the pun.

But I'm not sorry about this recipe.

It's chicken with a Mexican touch.

And thyme.

About the 'Serve with' line...

They're just suggestions.

Use what you've got.

Or what's on sale.

                        Chicken with Thyme

Season 

2 legs and 2 breasts 

with

salt and pepper 

Dredge in seasoned flour.

Brown in butter and oil.  Remove.

In the same pot, cook until translucent

1 medium onion, chopped 

Stir into onions

1 clove garlic, chopped

1 Tablespoon flour

Add

8 ounces canned whole Italian tomatoes

2 carrots, sliced thinly

1/4 teaspoon thyme  

1/4 teaspoon oregano

1/4 teaspoon red pepper flakes

Replace chicken (can be stored in the fridge).

Combine and pour over chicken

1/2 Cup chicken broth

1/4 Cup dry white wine 

Bake, covered, in 350º oven 35 minutes.

Add

12 pitted prunes

Bake, covered 20 minutes.

Add

2 firm bananas, peeled, sliced lengthwise

Bake, covered 15 minutes.

Serve with beans in garlic oil, and corn bread. 

Easy Stewed Chili Chicken - Margaret Ullrich

Got an e mail asking for another quicky chicken recipe.

No problem.

This recipe uses chili seasoning.

Which you've just made.

With the red pepper.

Kismet or what?

Variations:

If you want to make this a one pot meal, add a few peeled and sliced carrots 

to the pot while the chicken is simmering.

A few quartered potatoes can also be added, if you don't want rice.

You might also want to add a little more liquid.

                        Easy Stewed Chili Chicken

In a dutch oven combine

3 Tablespoons soy sauce

1 teaspoon chili seasoning

1 Tablespoon dry minced garlic (or 1 clove, minced)

Place in the seasonings in the dutch oven

3 pounds cut up chicken

2 onions, quartered

Stir the chicken and onion around to coat with the seasonings.

Marinate 1 hour.

Add

1/2 Cup chicken broth or water

Bring to a boil.

Reduce heat, cover and simmer 1 hour.

Serve with hot cooked rice and some veggies.

Crushed Red Pepper / Homemade Chili Seasoning Mix and Taco Seasoning Mix - Margaret Ullrich

I know how it is.

You're in a rush.

They're both red and they looked the same.

Some twit had put a bag in the wrong place.

Got an email asking if crushed dried red pepper can be used in place of paprika.

Ah... not really.

Paprika is ground from dried sweet red peppers.  

Crushed dried red pepper is made from hot red peppers.

Paprika is milder than crushed dried red pepper.

Trust me.

If you want to substitute red pepper for paprika, you can.

It'll just have more of a kick and be a little different.

Maybe not the best thing as a garnish for that fussy preschool eater.

Or if the guests expect the chicken paprikash to taste a certain way.

Don't panic and think you have to return the bag of red pepper to the store.

Crushed dried red pepper is very useful, too.

Especially with the older kids.

Especially if they like chili or tacos.

Whip these blends up at home and save a few bucks.

If the gang likes it hot, add some more crushed dried red pepper.

Chili Seasoning Mix

2 Tablespoons flour

4 Tablespoons dry minced onion

1 Tablespoon chili powder

2 teaspoons salt

1 teaspoon crushed dried red pepper

1 teaspoon dry minced garlic

1 teaspoon sugar

1 teaspoon ground cumin

Makes 1/2 Cup

Taco Seasoning Mix

1 teaspoon cornstarch

4 teaspoons dry minced onion 

2 teaspoons salt

2 teaspoons chili powder

1 teaspoon crushed dried red pepper

1 teaspoon dry minced garlic

1/2 teaspoon dried oregano

1 teaspoon ground cumin

Makes 1/2 Cup

Cumin (seeds and ground) / Homemade Fajita Spice Blend - Margaret Ullrich

He'll be cumin 'round the mountain, when he comes.....

Sorry.

Cumin really is too good a spice to be stuck in a bad joke.

What can I say?

Let's just blame it on the weird weather we've been having in Winnipeg.

Cumin isn't as famous as pepper or cinnamon.

But it is essential in curry and chili powders.

Yes, those are blends of spices.

Now you know.

Cumin seeds can be stirred into cheese spreads.

Or you can add a few to cooking water for rice or couscous.

Ground cumin adds a nice touch to lentil soup.

You can add a pinch to bottled salad dressing.

Have yogurt, have cumin, have fun...

Stir some cumin into plain yogurt, add some chopped cucumber and serve 

the cucumber/yogurt with spicy curries.

For a cooling summer drink, season plain yogurt with cumin and salt 

and thin with cold water.

Much healthier than a soda.

Along with curry and chili powders, cumin is in those packages of Fajita seasoning.

And you can make it at home!

Fajita Spice Blend

4 Tablespoons chili powder

2 Tablespoons ground cumin

2 teaspoons ground oregano

2 teaspoons garlic salt

Makes a scant 1/2 Cup