Coquito

Puerto Rican Coquito

Coquito is coconut sweetened and cinnamon rich Puerto Rican eggnog. One drinks coquito in small little glasses, a teeny tiny bit at a time- as to not overwhelm the palate. The rich coconut milk, sweet rum, and warm aromatic cinnamon become familiar holiday traditions. And when rum and coconut are involved-  we always honor tradition.

Puerto Rican Coquito

Once there is a Puerto Rican in the family, coquito is bound to be present at every Noche Buena, and it becomes something everyone looks forward to each year. My tio Raul always makes the BEST classic Puerto Rican coquito for noche buena. This coquito would make my abuela giggle and my tias tipsy. Everyone always wants seconds, and the coquito is bound to quickly run out. This year I can’t go home for Christmas, so I called up my uncle to get his famous recipe. Noche Buena wouldn’t be the same without a few sips of the sweet coconut elixir. My uncle’s Puerto Rican coquito recipe is the very best and oh-so simple. It is perfect for Christmas celebrations- and will instantly become a family tradition.

Puerto Rican Coquito Puerto Rican Coquito Puerto Rican Coquito

Puerto Rican Coquito

  • 1 bottle white rum (or more to taste, Tio Raul says Don Q White is preferred)
  • 2 cans of Goya Leche de Coco (or more to your taste)
  • 1 can of Dulce de Coco (or more to your taste)
  • 1 can condensed milk
  • 1 egg yolk (theoretically optional)
  • Cinnamon (to your taste)
  • Pinch salt

Whisk the coquito ingredients together to taste. Get the small dulce de coco cans and add one at a time while tasting. Rum has a lot of natural sugars and can get sweet quickly so err on the side of caution. Don Q silver rum is preferred for coquito, but if you must Bacardi will do. I couldn’t find Don Q here in my neighborhood so I used Bacardi white rum. The rum was quite strong so I used only 3/4 bottle for the recipe. I prefer to add an egg yolk because I think it adds richness to flavor and balances the sweet coconut in the coquito.

agua-de-noche-buena-coqiutoadd-the-coconut-milk-to-the-coqiutoPuerto-rican-egg-nogadd-the-cinnamon-to-the-coconut-coquito

Coquito is perfect for holiday parties because it is best when made in advance. Allow the coquito to sit overnight in the fridge to really blend well together. I swear sitting overnight makes all the difference! Stir or shake the coquito before serving. Remember you can always add a little more of this and that to get your coquito just right for you. Coquito is best served in tiny little shot glasses on noche buena, when surrounded by family around the Christmas tree.

Puerto Rican Coquito

Share this: Share on FacebookTweet about this on TwitterPin on PinterestShare on Google+Email this to someonePrint this page

Cuban Stuffing

Cuban-Relleno-ingredients

I’m a holiday traditionalist. Each year I look forward to the tried-and-true dishes, seasonal favorites, and family specialties. While I love thumbing the pages of cookbooks and pinning new holiday sides, I always go back to the classics. One of these classics is my abuela’s Cuban stuffing (relleno) that everyone craves around this time of year. Scribbled on the back page of my mom’s beloved Cocina Criolla cookbook is my abuela’s recipe that she makes each year for the holidays, especially thanksgiving.

cuban-stuffinfkey-ingredients-for-cuban-stuffinfBeautiful-bird-for-thanksgiving

I have to admit I’m a sucker for the bready and soft American version with plenty of butter, celery, and onion, but my abuela’s Cuban stuffing is a thanksgiving and holiday favorite. The mixture of beef, pork, and ham with warm cumin, plump raisins, crunchy almonds, and Spanish olives makes Cuban stuffing a blend of deliciousness with familiar flavors and comforting aromas. My mom makes the stuffing each year for Thanksgiving, but I think it would be great stuffed in small cornish hens for fancy dinners, baked in pastry, or just by the bowlful atop white rice.

delicious-cuban-relleno

I made this Cuban stuffing for the first time ever with my mom this year. The stuffing was easier to make than I imagined, and oh so flavorful. As the years go by, my appreciation for my family’s traditions and favorite dishes has only increased, and I’m happy I get to document them and share with younger cousins, baby brothers and sisters, and future generations.

Cuban Stuffing (Relleno Cubano)

  • 2 lbs ground beef (not low fat)
  • 1 lb ground pork
  • 1 lb ground ham (do not use smoked or flavored hams)
  • 1 large onion diced (about 1 ½ to 2 cups)
  • 5 garlic cloves minced
  • ¾ cup raisins
  • ¾ cup Spanish olives with pimientos sliced in thirds
  • ¾ cup sliced almonds
  • 3 bay leaves
  • 3 tbsp oregano
  • 2 tbsp Cumin
  • ½ tbsp ground black pepper or more to taste
  • 1 ½ packages cornbread stuffing
  • 1-2 cups turkey/chicken/ or vegetable stock

Dice the garlic and onions; grind the diced ham. I have made the mistake of purchasing smoked, honey, or mesquite diced ham. This totally kills the flavor of the relleno and does not work. I grind the diced ham in the food processor. Add the pork, beef, onion, and garlic to the pan all at the same time. Stir well and cook until just browned. Make sure to buy ground chuck or sirloin and avoid leaner cuts of beef. You do not want to overcook the beef because it will continue cooking in the bird if you choose to stuff it, or it will heat in a crockpot for serving, and do not drain the fat.

Dont-cook-the-onions,-just-stir-with-the-beefAdd-the-sazonCook-and-season-the-cuban-beef-and-porkadd-the-cornbread-stuffinfadd-the-raisins-to-the-cuban-stuffinf

Once browned add all of the herbs and spices and mix well. Do not add salt. Both the ground ham and the olives add plenty of natural sodium. Trust me on this!! Next add the package of cornbread stuffing and combine thoroughly.  At this point you can finally add the ham stirring to combine, and then go ahead and toss in the almonds, olives, and raisins. You can always add more to taste (of everything) and this part is really up to you- that’s the fun part of cooking and tasting =P. The raisin, almond, and olive trio really does add lots of flavor and is reminiscent of delicious picadillo.

add-the-ground-ham-to-the-cuban-stuffinfcuban-stuffing-is-almost-readythe-cuban-stuffinf-is-almost-ready

If you are making the Cuban stuffing a day in advance allow the dish to cool before placing it in the refrigerator. If you stuff the bird with the Cuban stuffing it does not require any stock to keep moist, but when you are reheating for a thanksgiving or holiday meal, you will want to slowly add hot stock of your choice and blend well. If the Cuban stuffing becomes too wet simply add more of the cornbread stuffing. I always buy two bags just in case. This year we placed the Cuban stuffing in a crockpot on low to warm a few hours before everyone came over and it was perfect and delicious. I’d say this version makes around 16-18 cups. Cuban stuffing is surely to become a holiday staple and thanksgiving must.

cuban-stuffing-taste-test

Share this: Share on FacebookTweet about this on TwitterPin on PinterestShare on Google+Email this to someonePrint this page

Mom’s Best Apple Pie

aapple-pie-is-ready-for-thanksgivingapple-pie-with-streusel-topping

On the Wednesday before Thanksgiving my mom pulls out the tattered and worn 1983 Betty Crocker’s Cookbook and turns to page 295. Worn and stained, these pages reveal years of memories, baking follies, Thanksgiving triumphs, and epic battles over the last slice of apple pie. For me Thanksgiving is always about the warm apple pie that my mom bakes with love each holiday season. Covered in crunchy streusel topping and piled high with fresh tart apples, this is seriously the best damn apple pie you’ve ever had.

apple-pie-cook-book

making-moms-best-apple-piehalfway-there-to-apple-pieapples-for-the-apple-pieslice-and-core-the-apples

My mom has been making this apple pie for nearly three decades, and it is a timeless family classic that we all look forward to and fight over every Thanksgiving. It has gotten to the point where my mom makes an extra apple pie just for our (nuclear) family to dig into late night after everyone has left, when our bellies are still full, but one more bite of apple pie is all we crave.

perfrect-sugar-spiced-apples

I am thankful for my mom’s patience as I took one million photos for this post. I am thankful for her years of pie baking and deliciousness making even with a house full of small kids. I am thankful for the years of tradition my family has kept alive. I am thankful for my family and friends that make the holidays worthwhile and wonderful. Burnt pie crusts, bone-dry turkeys, and broken dishes happen to the best of us- all that really matters is that you take a look around the room and realize how much goodness and love is already in one place. Happy Thanksgiving to you and yours!

thick-slices-of-fresh-apple-in-my-pie

Mom’s Best Apple Pie

Modified from the Betty Crocker 1983 Version

  • 1 pie crust (homemade or store-bought, you decide!)
  • ¾ cup sugar
  • ¼ cup all-purpose flour
  • ½ tsp ground nutmeg
  • ½ tsp cinnamon
  • Dash of salt
  • 7-8 cups of apples thinly sliced tart apples (around 1 bag)

For the streusel topping:

  • 1 cup all-purpose flour
  • ½ cup packed light brown sugar
  • ½ cup cold butter

Heat oven to 425F. Peel, core, and thinly slice your apples. I used an apple corer and then sliced each segment again in half. Do not slice the apples too thin. Mix the sugar, flour, cinnamon, nutmeg, and salt and stir in the apples till well coated. If you’re feeling awesome and have plenty of time on your hands go ahead and make your own pie crust. I myself am not that cool, so I bought a premade pie crust, and I think it tastes pretty damn delicious with the shortcut. Place the pie crust into the 9 inch pie dish. Add the sugar and spice coated apples. The apples will form a large mountain, but fear not, the apples will become smaller as the pie bakes and it will settle even lower as it cools.

slice-the-applesalmost-ready-to-bake-the-pieapples-ready-for-the-opie

Mix the streusel ingredients until nice and crumbly. My mom taught me to use a cheese grater to grate the cold butter into the sugar and flour. Do not over mix, the crumble should be just that- crumbly!  Top the apples with the streusel topping. Make sure to wipe any of the delicious gooey sugar apple coating that might have gotten on the edges of the pie crust. The sugar will turn black and burn parts of the pie crust. Simply use a moist paper towel or clean fingers to rub it off. Fold a large square of aluminum foil in half and cut out a large circle. Place the remaining square over the pie which should perfectly cover the crust. The thin crust can burn easily so it will be a perfect golden brown if you cover it during the entire baking process.

grate-the-butter-for-the-streuselgrated-butter-to-mix-the-toppingstreusel-topping-ready-for-the-piestreusel-topping

Bake the apple pie for 50 minutes, but take a peek around 20 minutes to see how golden brown the streusel topping is. This step is crucial as the topping can sometimes get quite crisp. If it is looking golden early on (as it usually does) fold a piece of aluminum foil in half and tent it over the pie. Do not place the aluminum foil firmly against the pie or try to fasten because this can cause the streusel to become soft and soggy.

add-the-streusel-toppingresdy-to-bake-the-piethe-best-streusel-topping-ever

After 50 minutes take your beautiful apple pie out of the oven and allow it to cool somewhat. Serve the apple pie warm with vanilla bean ice cream, vanilla sauce, or with a nice big dollop of whipped cream. This apple pie will become a staple in your home for years to come; I know I can’t have Thanksgiving without it!

apple-pie-with-whipped-cream

Share this: Share on FacebookTweet about this on TwitterPin on PinterestShare on Google+Email this to someonePrint this page