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Pineapple with mint (Pina con yerbabuena)

Casa de Los Tesoros, a hotel in the former silver mining city of Alamos, in the state of Sonora, served pineapple this way, Alamos, a National Historic Monument, is a popular tourist destination, where colonial architecture has been beautifully maintained.

1 whole fresh ripe pineapple, about 2 pounds.

1/2 cup finely chopped fresh mint

1/2 cup sugar

1.) cut about 1 inch off the top and bottom of the pineapple with a sharp heavy knife. Stand the pineapple up on its end and, with a smaller, sharp knife, cut off the husk in strips from top to bottom all the way around. Then, with a paring knife, dig out any "eyes" from the flesh. Lay the pineapple on its side and cut crosswise into 6 3/4 inch thick slices and place on a plate.

2.) Sprinkle sugar evenly over slices and divide the shredded mint evenly on top of each slice. Stack the sugared, minted slices, one on top of the other, and put the stack in a sealed plastic bag. Close securely. Refrigerate at least 6 hours or overnight, so the fruit macerates in the sugar and mint.

3.) To serve, discard the shredded mint. Pour the collected juices through a strainer into a cup, discard residue. Cut into as many pieces as you need to serve the class, removing the hard core section from each piece. Store juice and pineapple pieces in a zip lock bag, and keep cool with ice in an insulated bag. Serve with toothpicks to pick up the pieces. Take along a paper plate to display the pieces of pineapple

You may serve with mint sprigs to garnish

This is better served cold, but still very good at room temperature

Best Flan Ever

1¼ hours | 20 min prep

This is the best flan you will ever taste. The cream cheese takes away the "egginess" that most flan's have. The water bath ensures that the custard does not burn and that the carmel turns into a wonderful sauce.

SERVES 24 ,

Ingredients

1 cup sugar

6 large eggs

1 (14 ounce) can condensed milk

1 (12 ounce) can evaporated milk

1 teaspoon vanilla extract

1 ounce cream cheese

Directions

Preheat Oven to 350 degrees.

Select 2 oven safe containers, one that can easily fit inside the other.

The large one will be used for a water bath and the smaller one will actually house the flan.

Fill the larger container a little less than half way with water and place in the cold oven to heat up while you prepare the caramel and the custard.

In a large pan, using a wooden spoon caramelize the sugar until it turns a light golden brown.

While still hot, transfer the melted sugar to the smaller container, swirling it around until the entire bottom is covered then Set Aside.

In a blender add the remaining ingredients and blend until smooth.

Open up the oven where you have placed the waterbath and then place the small pan with the caramel inside the large water bath pan.

Pour the custard into the pan being careful not to splash it.

Bake for 30- 45 minutes until the top is golden brown and the center passes a toothpick test.

Remove from oven and allow to cool on rack.

You may invert this onto a large serving dish with lip or just server out of container you cooked it in.

Torta de Santiago,

Spanish Dessert Recipe

This delicious torta or cake originates in the famous pilgrimage town of Santiago in the north west part of Spain.

Delicious as a desert or as a snack.

Ingredients for this Spanish dessert:

1 cup sugar

1/4 teaspoon grated lemon rind

1/2 lb almonds with skins, finely ground

7 eggs, separated

1/4 teaspoon cinnamon

chopped or ground almonds for garnish

Preparation Instructions for Torta de Santiago:

Cream the sugar, lemon rind, and egg yolks until the mixture is light and fluffy.

Stir in the almonds and cinnamon.

Beat the egg whites until they are stiff, but not dry.

Stir a few tablespoons of the egg white into the almond mixture, then fold in the rest of the egg whites.

Pour into 2 greased 8 in layer pans and bake at 350 degrees for 45 minutes or until the cakes are well browned.

Cool briefly, then remove the cakes from the pans.

To make topping whip 1/2 pint whipping cream, 1/4 teaspoon sugar, 1 teaspoon very strong brandy (optional) until stiff.

Spread between the cake layers then coat the top and sides of the cake. Garnish with chopped almonds.

An alternative is to use the filling inside, then sprinkle the top with powdered sugar after placing a 4" Cross of Santiago in the center. The end result is a brown cross on a field of powdered sugar

try making churros. they are a common spanish dessert that does not need to be refrigerated and fairly easy to make.

i have found in the past that these recipes are best..

Ingredients for this Spanish dessert:

2 cups water

1 tablespoon olive oil

1/4 teaspoon salt

2 cups of flour

Oil for deep frying

Granulated sugar for dipping

Preparation Instructions for Churros:

Place water, olive oil, and salt in a saucepan and bring to a boil.

Add the flour all at once and stir vigorously with a wooden spoon until a ball forms.

Cool slightly. Using a churro maker (or a pastry bag or cake decorator fitted with a 3/8 inch fluted tube -- #105 is good) press the dough out in 4 inch strips (which may be made in the shape of loops). The fluted shape is essential. Otherwise the pastries will turn out hard and doughy.

Heat the frying oil, at least 1/2 inch deep, in a skillet until it is very hot.

Reduce the heat to medium and from the churros, turning once, until they barley begin to color. Do not fry more that 3 or 4 at a time so that you can keep a watchful eye to prevent overcooking.

Drain. Serve warm and dip in sugar.

These crunchy treats are great for breakfast or as a dessert.

They are best served right away, but they can be frozen and reheated in a toaster.

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Servings: 8

Prep Time: 20 min.

Cook Time: 5 min.

Ingredients

17 fl oz water

9 oz sifted flour

1 tsp salt

Plenty of oil for frying

Sugar (optional)

Preparation

Bring the salted water to a boil in a high-sided pot. When it starts to boil, pour in all the flour and mix with a wooden spatula over the heat until a consistent, even dough is formed. Remove from the heat and continue to work the dough with the same spatula. When completely smooth, fill the churrera, a large tin or brass syringe that has a variety of nozzles and several handles to grip it while pressing the dough through.

Heat the oil to 375 degrees F in a large frying pan and drop in strips of dough forming loops. Cook as many as will fit without touching each other. After 3-4 minutes, when golden, remove with a slotted spoon or a spike and leave to drain in a colander or on kitchen paper. Serve hot, sprinkled with sugar if desired.

http://www.spain-recipes.com/spanish-dessert-recip...