Brazo Gitano (Guava Jelly Roll Cake)

Try this teacake loaded with guava to go with your afternoon coffee or as a sweet treat to finish your dinner.

Ingredients :

• Baking spray

• 1 1/4 cups (150g) cake flour

• 1/4 cup (30g) cornstarch

• 1/2 teaspoon (2g) baking powder

• Whites and yolks of 4 large eggs, separated, at room temperature.

• 1 1/4 cups (250g) granulated sugar, divided

• 1/2 teaspoon (3g) kosher salt

• 1 teaspoon almond extract

• 1/2 cup (125ml) whole milk, room temperature

• 1/3 cup (32g) powdered sugar

• 3/4 teaspoon ground cinnamon

• 290 grams or 14 ounces of guava jelly or paste

STEPS :

     1. Preheat your oven and prepare sheet pan :

Set the oven's temperature to 400 °F (204 °C). Spray or brush the bottom (but not the edges) of a half-sheet pan with baking spray or melted butter. Line the sheet pan's bottom with parchment paper.

     2. Sift the dry ingredients :

Sift the cake flour, cornstarch, and baking powder together twice in a medium bowl; this aerates the flour and contributes to a delicate cake. Set aside the bowl.

     3. Whip egg whites :

Add the egg whites to a large mixing dish. Begin beating the egg whites on low speed with a hand mixer (or a stand mixer fitted with the whip attachment) for 30-45 seconds, or until they look frothy. Use your hand mixer's whip attachment if you have one. Otherwise, the beaters will suffice.

When the egg whites are frothy, continue beating on low speed while gradually adding 1/2 cup (100g) granulated sugar to the bowl.

Whip the whites at medium-high speed until they hold a firm peak when the beaters are removed. The egg whites should stand straight up when you pull the beaters from the bowl. Furthermore, the whites on the beaters will be visible. No more than 6-7 minutes should pass throughout this.

     4. Egg yolks and sugar should be combined, then beaten :

In a separate large mixing bowl, beat the egg yolks, remaining sugar, salt, and extract at low speed for 30-45 seconds, or until light and fluffy, using the same beaters (no need to clean them). Stop the mixer and scrape down the bowl after everything is mixed.

Increase the mixer speed to medium-high and beat the yolk-sugar combination for 3-4 minutes, or until the mixture is lemony-yellow and the sugar is virtually dissolved.

Dip your finger into the mixture and rub it between your finger and thumb to test this. You should only feel a few sugar crystals.

     5. Add the milk to the egg and sugar mixture :

Pour the milk into the bowl containing the yolk-sugar mixture, then blend on low speed until entirely mixed.

     6. Add the flour :

Sift the dry ingredients into the mixing bowl with the yolk, sugar, and milk.

Fold the flour into the mixture gradually using a big rubber spatula. Begin at the sides of the bowl, press down toward the bottom, and then draw up through the center. Repeat this process until the flour is completely mixed.

Gently fold in the flour until no streaks of flour remain, taking care not to deflate the eggs too much. Here's your batter.

     7. Gently fold in the egg whites in two parts :

Half of the whisked egg whites should be placed on top of the batter. Using the same movements as before, fold the beaten whites into the batter.

When the whites are almost completely integrated, with only a few streaks of yellow and white remaining, add the remaining egg whites. Fold these in until there are no more white streaks.

     8. Onto the prepared baking sheet, pour the batter :

Pour the batter onto the pre-heated baking sheet. Using an offset spatula, spread the batter in the pan. Tap the pan three or four times on the surface to eliminate any huge bubbles. Bake for 10-12 minutes, or until the cake has risen and turned golden brown.

     9. Make the cinnamon sugar mixture and dust tea towel :

While the cake bakes, whisk together the powdered sugar and ground cinnamon in a small bowl.

Sift 2 tablespoons of the sugar mixture over a clean tea towel to lightly dust it. Save the remaining cinnamon-sugar mixture for sprinkling on top of the completed roll.

     10. Remove cake from sheet pan, roll, and cool :

When you take the cake out of the oven, use a knife to detach it from the sides of the pan and immediately flip it onto the sugared towel. If you hold the pan too high, you'll make even more of a mess with the sugar. 

Roll the cake into a tube form quickly but carefully (it's hot! ), beginning with the long side. 45 minutes should pass as the cake cools in this configuration, seam side down.

     11. Prepare the guava paste (if using) :

Prepare the guava paste (if used) near the end of the chilling time. Place the block in a 3-cup microwave-safe basin and cut it into 1/2-inch cubes. Heat the guava paste for 45 seconds to 1 minute, or until the cubes appear glossy. Stir the guava paste with a whisk until smooth. 

If you're using guava jelly, simply whisk it until smooth. It doesn't need to be heated.

     12. Unroll the cake, fill, and re-roll it :

Carefully unroll the cake and remove the parchment paper once it has totally cooled and is no longer warm to the touch.

Leave a 1-inch space on one of the long ends of the cake and spread a 1/8- to 1/4-inch-thick guava layer there. 

Begin rolling the cake back into a tube from the guava-covered long end. Roll the tube tightly toward the other end using the towel.

     13. Wrap the cake in plastic wrap and refrigerate :

Wrap the cake tube tightly with plastic wrap. The wrapping ends should be twisted together to create a tight cylinder.

The Brazo Gitano should be chilled for at least two hours.

     14. Dust cake with cinnamon sugar and serve :

Unwrap the brazo gitano and generously dust with the leftover cinnamon-sugar mixture. Cut into slices and serve. Consume within 4 days.

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 Classic Chocolate Mousse

A classic chocolate mousse elevates any dinner to a higher level. It's ideal for a dinner party because it's visually appealing, everyone gets their own portion, and you can make it ahead of time.

Ingredients :

• 1 cup heavy cream, cold

• 4 1/2 ounces (128g) of finely chopped bittersweet chocolate

• 2 tablespoons (28g) unsalted butter, cubed

• 2 tablespoons (30mL) brewed espresso or very strong coffee 

• 3 large eggs, separated

• 1 tablespoon sugar

• Raspberries to serve, optional

• Whipped cream to serve, optional

STEPS :

     1. Whip the cream :

Chill the heavy whipping cream after beating it to soft peaks.

     2. Melt the chocolate :

In the top of a double boiler, melt the chocolate, cubed butter, and espresso over hot, steaming water (not simmering), stirring regularly until smooth.

Remove the chocolate mixture from the fire and set aside to cool until just warm to the touch. Allowing the chocolate to cool will cause the mixture to seize when the other ingredients are added.

     3. Whip the egg whites :

After you've removed the chocolate mixture from the heat and allowed it to cool, whisk the egg whites until they're frothy and starting to retain a shape. Whisk in the sugar until the egg whites form stiff peaks.

     4. Add egg yolks to chocolate :

Stir in the egg yolks when the chocolate has cooled until it is just warm to the touch.

     5. Add egg whites and whipped cream :

To thin and loosen the chocolate mixture, gently fold in about one-third of the whipped cream. Fold in half of the egg whites. Add the remaining egg whites by blending. Add the remaining whipped cream by blending.

     6. Spoon into serving dishes, chill :

Mousse should be spooned or piped into serving dishes. If desired, top with fresh raspberries and whipped cream. Refrigerate for 8 to 24 hours to chill.

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 Chicken Pot Pie

This homemade chicken pot pie is inspired by Marshall Field's iconic recipe. This pot pie is the ultimate comfort food, with slow-cooked chicken, a creamy vegetable filling, and a homemade pie crust.

Ingredients :

For the chicken and stock

• 1 (3 1/2 pound) whole chicken

• 1 carrot

• 1 stalk celery

• 1 small onion, halved

• 2 teaspoons salt

For the pie crust

• 1 1/2 cups all-purpose flour

• 1/2 teaspoon salt

• 1 cup (1 stick) chilled unsalted butter, chopped into 1/2-inch cubes (freeze cubes for at least 15 minutes before using)

• 1/4 cup vegetable shortening, chilled

• 3 to 4 tablespoons ice water

For the chicken pot pie filling

• 6 tablespoons unsalted butter

• 1 1/4 cup diced onion (about 1 1/4 cup)

• 3 carrots, thinly sliced on the diagonal

• 3 thinly sliced celery stalks, cut on the diagonal

• 1/2 cup all-purpose flour

• 2 1/2 cups of chicken broth that was saved after boiling the poultry

• 1 1/2 cups milk

• 1 teaspoon chopped fresh thyme leaves

• 1/4 cup dry sherry

• 3/4 cup green peas, frozen or fresh

• 2 tablespoons minced fresh parsley

• 2 teaspoons salt

• 1/2 teaspoon freshly ground black pepper

For the egg wash

• 1 egg whisked with 1 tablespoon water

Special Equipment

• Food processor

• 10 ounce ramekins (6 of them)

STEPS :

     1. Cook the chicken :

In a large stockpot, combine the chicken, carrot, celery, onion, and salt. Bring to a boil over high heat with cold water until just covered.

Cook for 45 minutes at a simmering temperature. Remove the chicken from the pot and set aside for 15 minutes to cool. While the chicken cools, keep the remaining water and vegetables in the pot boiling.

     2. Shred the chicken :

When the chicken is cold enough to touch, remove as much meat as you can. Place the meat on a platter.

     3. Finish the chicken stock :

Return the chicken bones to the stockpot and reduce the stock to a quart or quart and a half over high heat.

2 1/2 cups of the stock should be set aside for this recipe. The remaining stock can be refrigerated and saved for subsequent use.

     4. Prepare the pie crust dough :

Utilizing a food processor, combine the flour and salt. Pulse 5 times to incorporate the cooled butter cubes. Add the shortening and pulse several times more, until the dough resembles coarse cornmeal with pea-sized chunks of butter.

After each addition of ice water, add it gradually while pulsing, until the dough holds together when compressed between your fingers.

Empty the contents of the food processor onto a clean surface. Mold into a ball with your hands, then flatten into a disk. Before rolling, sprinkle with flour, wrap in plastic wrap, and place in the refrigerator for at least 30 minutes or up to 2 days.

     5. Preheat oven to 400°F.

    6. Prepare the filling :

Melt butter over medium heat in a big skillet. Cook, stirring occasionally, until the onions, carrots, and celery are transparent, about 10 minutes. Cook for another minute, stirring constantly, after adding the flour.

2 1/2 cups chicken stock, whisked in. Incorporate the milk. Reduce the heat to low and cook for 10 minutes, stirring frequently, until thickened and creamy.

Stir in the chicken flesh, thyme, sherry, peas, parsley, salt, and pepper. Season with salt and pepper to taste. Fill six 10-ounce ramekins halfway with the heated filling.

     7. Prepare the crust :

Roll out the dough to a quarter-inch thickness on a lightly floured board.

Make 6 circles that are slightly larger than the circumference of the ramekins. Place a round of dough on top of each pot pie filling.

Fold the excess dough under itself and press it against the ramekins' edges with the tines of a fork. Make a 1-inch vent in the center of each pie. Apply an egg wash to each pie with a pastry brush.

     8. Bake :

Line a baking sheet with foil and set the pies on it. At 400°F, bake the pastry for 25 minutes, or until it is golden brown and the filling is bubbling.

Allow at least 5 minutes before serving to cool.

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 Pear Bourbon Punch

Everything we love about fall is there in Pear Bourbon Punch, including cozy spices, in-season pears, traditional bourbon, and getting together with loved ones.

Ingredients :

• 12 ounces bourbon

• 12 ounces 100 percent pear juice, chilled

• 8 ounces St. George Spirits Spiced Pear Liqueur

• 16 ounces club soda, chilled

• Sliced pears for garnish

STEPS :

     1. Prepare the punch mix :

Pour the bourbon, pear juice, and pear liqueur into a 32-ounce jar or pitcher. Stir to blend, or if using a lidded jar, secure the lid and shake vigorously.

     2. Serve the cocktail :

Fill a glass with 4 ounces of punch mix. 2 ounces club soda on top. You can add more or less, according on your tastes.

Another option is to combine the bourbon, pear juice, pear liqueur, and club soda in a pitcher or drink dispenser that has a minimum capacity of 50 ounces.

     3. Garnish the punch :

Before serving, garnish each tumbler with thinly sliced pear.

I don't add ice to this drink because it's punch and it's excellent at room temperature, but if it's hot where you are or you prefer ice, lay out an ice bucket so your guests can add it to their cups if they prefer.

 Cheddar Cheese Puffs

Gougères, light and fluffy savory cheese puffs with cheddar cheese and thyme.

Ingredients :

• 1 stick (8 tablespoons or 4 ounces) of butter

• 1 cup water

• 1/2 teaspoon salt

• 1 cup all-purpose flour

• 4 large eggs

• Sharp cheddar cheese, shredded, in a cup (four ounces).

• 2 teaspoons chopped fresh thyme or rosemary

• Freshly ground pepper

STEPS :

     1. Boil the water, butter, salt :

A medium saucepan set over high heat should be used to bring the water, butter, and salt to a boil.

     2. Add the flour and stir :

Reduce the heat to medium and stir in all of the flour at once. Stir quickly. The dough ball will develop and pull away from the sides of the pan.

Because the dough will be somewhat thick, it is best to stir it using a wooden spoon. Cook for another couple of minutes.

     3. Allow it cool for a few minutes before adding eggs one at a time :

The pan should be taken off the heat and left to cool for a while. Stir to ensure that the dough cools evenly. You want the dough to be warm, but not so hot that the eggs cook as soon as they hit the dough.

Add the eggs one at a time, stirring after each addition, until the eggs are fully mixed. (You may do this in a mixer or by hand with a wooden spoon.) The dough should be quite creamy.

     4. Add some peppercorns, thyme, and cheese that has been grated.

     5. Scoop spoonfuls onto lined baking sheet :

Preheat the oven to 425°F. Spoon small balls of dough (approximately a heaping tablespoon) onto a silicone or parchment-lined baking sheet, leaving at least an inch between spoonfuls.

     6. Bake :

Cook for 10 minutes at 425°F in the oven. Reduce the heat to 350°F and continue to cook for another 15-20 minutes, or until puffed up and gently brown.

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 Socca

Socca is a quick and simple gluten-free flatbread that can be used for a variety of dishes, from a crisp cracker for dips and spreads to a delicious pizza crust.

Ingredients :

• 1 1/2 cups chickpea flour

• 3 tablespoons olive oil, divided

• 1 teaspoon salt

• 1 cup water

STEPS :

     1. Combine socca ingredients :

Combine the chickpea flour, 2 tablespoons olive oil, salt, and water in a medium mixing basin. Stir quickly until a nice batter comes together.

If it's thicker than pancake batter, add extra water one tablespoon at a time until it's the consistency of pancake batter. When you remove the whisk from the batter, a thick ribbon should form.

     2. Let the batter rest :

Before cooking, give the batter 30 minutes to rest.

     3. Heat nonstick skillet or cast iron :

Over medium-high heat, heat a large nonstick or well-seasoned cast iron pan. Drizzle 1/2 tablespoon olive oil over the pan.

     4. Cook the socca :

When the pan is hot, pour half of the socca batter into it with a measuring cup or ladle, while moving the pan in a circular motion to help the batter spread evenly.

Cook the socca for about 2 minutes, or until the top is nearly set. Any bubbles that emerged, similar to pancakes, should have settled. There will be noticeable firming at the edges of the top, but no char marks.

Cook for another minute after flipping with a broad metal spatula. Both sides should have some brown patches. Take out of the pan.

In the pan with the last 1/2 tablespoon of olive oil, cook the remaining socca batter.

     5. Serve :

As soon as it comes out of the pan, the socca is ready to serve. Slice it into triangles and serve with dip, or split it in half and fill with sandwich fillings.

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 Whiskey Sour Cocktail

Drinking a well-made Whiskey Sour, which is a concoction of whiskey, lemon juice, and simple syrup, is worthwhile, especially when egg white (yes!) and a dash of Angostura bitters are added.

Ingredients :

• 2 ounces whiskey

• 3/4 ounce freshly-squeezed lemon juice

• 1/2 ounce simple syrup

• 1 large egg white

• Ice

• 2 to 3 drops Angostura bitters, optional

STEPS :

     1. Combine ingredients and shake without ice :

In a cocktail shaker, combine the whiskey, lemon juice, and simple syrup, then add the egg white. (I prefer to break off a small part of the egg's top and use it as a strainer to keep the yolk in while pouring the white into the shaker.) Shake for 60 seconds without ice.

     2. Add ice, shake again, then strain :

Shake the shaker again for 30 seconds with ice. Pour into a cocktail glass and garnish with bitters. Serve!

 Espresso Martini

Any time of day, make an espresso martini with both fresh espresso and coffee liqueur for a brisk pick-me-up.

Ingredients :

• 1 1/2 ounces vodka

• 3/4 ounce coffee liqueur

• 1/2 ounce crème de cacao

• 1 ounce espresso, chilled

• 3 coffee beans, for garnish

STEPS :

     1. Add ingredients to cocktail shaker :

In a cocktail shaker, combine the vodka, coffee liqueur, crème de cacao, and espresso. Fill the shaker halfway with ice.

     2. Shake cocktail and pour into glass :

Shake vigorously for 15-30 seconds before straining into a martini or coupe glass.

     3. Garnish and serve cocktail :

Garnish with three coffee beans arranged in a fan configuration on top of the drink. Serve.

 Queso Dip

From now until the end of time, this simple, creamy, and spicy queso dip will be served at every football party or casual get-together. That's how good it is! What's the key to a creamy, delicious queso? The cream cheese. Go get some chips now! Your dip is ready!

Ingredients :

For the dip

• 1/2 tablespoon vegetable or canola oil

• 2 cloves garlic, minced

• 1/4 cup minced white onion (equivalent to 1/4 medium onion)

• 1 (12-ounce) can evaporated whole milk

• 1 teaspoon kosher salt

• 1 teaspoon ground cumin

• 1/4 teaspoon chili powder

• 8 ounces extra-sharp cheddar cheese, finely shredded

• 8 ounces softened cream cheese, diced

• 1 (10-ounce) can Rotel tomatoes with green chilies, drained

• 1/4 cup chopped cilantro

• 2–4 tablespoons whole milk, as needed, to thicken the sauce

To serve

• Pico de gallo, for topping

• Corn tortilla chips

• Pretzel bites

STEPS :

     1. Sauté the garlic and onion :

Heat the oil in a big skillet or pan with sloping sides over medium-high heat. Add the garlic and onion as the oil begins to shimmer. Cook, stirring regularly, for 3 minutes, or until both are glossy and the garlic has begun to turn a light brown color.

     2. Add the evaporated milk and spices :

To the pan, add the evaporated milk, salt, cumin, and chili powder. Whisk continually until steam rises to the surface and small bubbles develop near the pan's sides.

     3. Add the cheese :

Reduce the heat to low and whisk in the cheddar and cream cheese slowly but steadily for 10 minutes. The texture of the cheese will change from stringy to smooth and velvety. It's fine if a few specks of cream cheese remain; they'll melt as the sauce warms.

     4. Finish the queso dip :

After 10 minutes of whisking, add the drained Rotel and chopped cilantro. To blend, whisk everything together. The sauce will be thinner if the Rotel is a little damp; this is acceptable.

     5. Top and serve :

Transfer the queso to a slow cooker once the vegetables have been fully mixed and warmed through, about 5 minutes. You can also serve it immediately from the pan. Serve with heated corn tortilla chips or pretzel nibbles and a hearty dollop of pico de gallo.

     6. Thin as needed :

As it sits, the queso will thicken. If it becomes too thick, add a couple of tablespoons of whole milk to thin it up. Serve it right from the pan over low heat on the stove, or move it to a slow cooker set on warm. To avoid a skin from forming on the surface of the dip, stir the queso often.

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 Salad with Shrimp, Arugula, White Beans, and Cherry Tomatoes

This fast salad is delightful as well as filling. Toss shrimp, arugula, white beans, and cherry tomatoes together for a quick lunch or dinner.

Ingredients :

• 1 pound shelled and deveined shrimp (16-20 count)

• 2 tablespoons extra virgin olive oil

• 2 (15-ounce) cans rinsed and drained cannellini white beans

• 1 cup cherry tomatoes, halved or quartered

• 1/2 cup red onion, finely diced

• 3/4 teaspoon grated lemon zest

• 3 handfuls baby arugula leaves

Dressing

• 3 tablespoons red wine vinegar

• 1/2 cup extra virgin olive oil

• 2 cloves garlic, minced

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

STEPS :

     1. Cook the shrimp :

On high heat, heat a large cast iron skillet or griddle. 2 tablespoons olive oil should be used to coat the pan. When the oil is hot, add the shrimp and sear for a minute on each side, working in batches of half the shrimp at a time.

Remove the shrimp from the pan when they are barely cooked through and set aside to cool. (The shrimp will continue to cook for a few minutes after you remove them from the pan; you don't want rubbery overcooked shrimp.)

     2. Assemble the salad :

In a large mixing bowl, combine the drained beans, cherry tomatoes, sliced onion, lemon zest, and arugula leaves. Incorporate the shrimp.

     3. Make the dressing :

Whisk together the red wine vinegar, olive oil, garlic, salt, and pepper in a small bowl.

Gently incorporate the dressing into the salad before serving.

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