Who's Got Cabin Fever?

OK Peeps, who out there isn't feeling just a tad bit "doughy" lately... with all this blustery weather, darkness, blah blah blah??? I for one, am feeling it for sure! I just want to wear a big sweater, socks and slippers until say... April. (along with a warm cup of herb tea and a hot water bottle......C'mon, you KNOW that sounds GOOD!) But that may not be a viable option...

 So anywhoo, my Plan B is to think positive, enthusiastic, and festive thoughts! Let's have a Cuban Dinner Party!!!

Many years ago when I had my first Mojito....it was in South Beach Miami, Florida, where you can easily find authentic Cuban cuisine. Ever since then, (when I also fell in love with the Traditional Cuban Sandwich,) I have been experimenting, and putting together a foolproof menu for an awesome Cuban dinner. It's a great way to feel "warm & tropical" in the dead of winter. It makes a very nice Superbowl menu, too! Ricky Ricardo would be proud.

CUBAN DINNER PARTY MENU

Mojitos

Cuban Sandwiches

Cuban Salad

Black Beans & Rice

Garlic Plantain Chips 

Tres Leches Cake

For Cuban Sandwiches:
1 lb. deli ham, sliced thick
1 lb. roast pork, sliced thick (You can roast & slice it yourself if you cant find it at your deli)
1 lb. Munster cheese
8 submarine rolls, split
Jar of Dijonnaise mustard
Dill pickles, sliced lengthwise (you can usually find them jarred this way in the grocery store)
Butter, softened

Butter both sides of submarine rolls, then put mustard on one side of each roll. Layer Ham, Pork, Cheese and Pickle slices onto rolls. Then top with the other half of the roll.

Cuban sandwiches can be cooked using a Panini/Grill Press, a George Foreman Grill, or even just a skillet.

If you are using a skillet, butter the bottom of the skillet and place sandwiches into skillet. Then weigh it down with another skillet (cast iron if you have it). Rolls should be golden brown and cheese should be melted. Let cool for one minute, slice and transfer to serving platter.

Easy Cuban Salad:
Baby Lettuce Greens
Avocado slices
Thin red or yellow onion slices
salt
olive oil
lime juice
Arrange a bed of lettuce leaves, slice on avocado, onion, salt, olive oil, and a squeeze of lime juice. All these ingredients are to taste, so you can flavor it up or down to your liking.

Tres Leches Cake:
2 cups cake flour
2 tsp baking powder
1/2 tsp salt

6 large eggs, separated
2 cups granulated sugar
2 teaspoons vanilla extract
1/2 cup whole milk
1 14oz. can sweetened condensed milk
1 1/4 cups heavy cream
1 14 oz can evaporated milk
2 tablespoons light rum
Spray bottle of whipped cream
Cinnamon for sprinkling
Maraschino cherries (optional)

Preheat oven to 350 degrees. Grease and lightly flour a 9 x 13 baking dish. Stir flour, baking powder and salt together.
Separate the egg yolks from the whites. Beat the whites until very foamy and frothy. Set aside.
In large mixing bowl, cream the sugar, egg yolks, and vanilla extract with an electric mixer. Continue mixing and slowly add the milk. Then start adding the flour mixture, a little at a time until all the flour is incorporated and and the batter is smooth. Finally, use a spatula to gently add the beaten egg whites until completely mixed.
Pour batter into floured and greased baking dish. Bake for 40-45 minutes, or until a toothpick stuck in the middle comes out clean. Allow cake to cool on wire rack for 10 minutes.
Then invert the cake onto a baking tray with a raised side, (something to catch the syrup.) Repeatedly pierce the top of the cake with a fork.

Milk Syrup: Whisk together the sweetened condensed milk, evaporated milk, heavy cream, and rum in a bowl until well blended. Pour syrup over cake a little at a time, until it soaks through the cake. Use your fork to enable the syrup to seep into the cake. There will probably still be a pool of syrup around the bottom of the cake, but it will gradually soak in. Cover the cake in plastic wrap and refrigerate for at least 3 hours, preferably overnight.
When it's time to serve, slice a square piece of cake, spray with whipped cream, sprinkle with cinnamon, and top with a cherry (optional). You will not believe how good this cake tastes.

 As for the rest of the menu, it's all stuff you can purchase! You can also eliminate an item or two if you would rather do a little less work. Here are some tips: I buy canned Black Bean soup, heat it up, and drain off the excess liquid for my black beans.I serve it in a bowl alongside some white or brown rice. They are side dishes that compliment the sandwiches perfectly.  Goya makes fabulous plantain chips, plain or with garlic flavor. Then cook your favorite rice, mix up your favorite Mojito recipe (a must), plus have some beer on hand,  and you are all set! Light some candles, play some Cuban music, and let the yum begin!!



Look how happy we made Ricky! Aww...



Move Over, Cake Boss! A Do It Yourself Special Occasion Cake

If you have a special occasion coming up, surprise your guests with this scrumptious and elegant cake. I have been making this cake as a "grand finale" at celebratory dinners for over 20 years. It's rich color and fine crumb always leave my guests clamoring for more. It takes some time to make, but it's well worth the effort.

I would love to hear your questions or comments about this recipe. It sounds a little complicated, but don't let it intimidate you. They'll be callin' you "Cake Boss" in no time!


Makes 2 8inch round layers, serves 8-10.

CAKE INGREDIENTS:

2 cups cake flour

3 teaspoons baking powder

1/4 teaspoon salt

3/4 cup sweet butter, at room temperature

1 1/2 cups sugar

3 eggs, at room temperature

1 teaspoon vanilla extract

3/4 cup milk, at room temperature

grated zest and juice of one orange

1/3 cup Grand Marnier (or orange flavored liquor of your choice)

Preheat oven to 350 degrees. Butter and flour 2 8 inch round pans (spring form, if possible). Sift together the flour, baking powder and salt. Set aside. With an electric mixer at high speed, cream the butter until pale and smooth, 1-2 minutes. Add the sugar gradually, mixing at medium speed until mixture is light and fluffy. Add the eggs one at a time and continue to beat until the mixture lightens, about 2 minutes. Scrape the bottom and sides of the bowl often with a rubber spatula.                                                                

Add the vanilla extract to the milk. Fold the sifted dry ingredients into the mixture, one-third at a time, alternating with the milk. Begin and end with the dry ingredients.Combine the juice and grated zest and mix into the batter. Divide mixture between the prepared pans and bake for 25-30 minutes, until a toothpick inserted in the center comes out clean. Cool the layers in the pans on wire racks first (very important). Then remove them from the pans while still slightly warm, and allow them to cool completely on the racks.                                                                                                                                      

BUTTER CREAM FROSTING INGREDIENTS:

1/2 cup egg whites (from 3 to 4 eggs)

1 cup sugar

1 1/4 cup sweet butter, cold but not hard

juice of one orange

finely grated zest of 2 oranges

Cut the butter into tablespoon size pieces. Place the egg whites and sugar in the bowl of an electric mixer over a pan one-third full of simmering water (the bowl should not touch the water or the mixture will cook rather than heat.) Whisk until the sugar is partially dissolved and the mixture is warm. Using an electric mixer, whip the mixture at high speed until it forms stiff peaks. Reduce the speed to medium and continue beating until the meringue cools to room temperature.                                                                             

Beating at medium speed, add the butter one piece at a time. Stop the machine occasionally to scrape the sides and bottom of the bowl with a rubber spatula. (Hang in there, you are nearly finished!) When all the butter has been added, increase to high speed and beat just until the butter cream is smooth and light. Add orange juice and zest slowly, with mixer at medium speed.  Scrape bottom and sides of the bowl, and then beat briefly at high speed. This recipe generously fills and frosts two 8 inch layers.                                  

To arrange the cake, choose your serving platter, and place the first layer on it. sprinkle approx. half of the Grand Marnier over the top, then frost the top and sides. You will want to make the top layer of frosting extra thick. Then place the next layer on top of the first, and sprinkle the rest of the Grand Mariner over it. Frost the top and sides, smoothing out with a pastry knife. If need be, refrigerate for about 20 minutes, and then smooth the frosting again. Decorate with fresh flowers and leaves, if desired. (I usually cover the stem of the flowers with a layer of tin foil first.) Cover and refrigerate until ready to serve.