CookingDiva

Para disfrutar en estos días lluviosos, prepare una taza de chocolate caliente con chocolate semi amargo y leche. Al estar listo, colocar un par de malvas en la taza y las demás en un plato por si gustan más. ¡Simplemente delicioso!

Mi buena amiga Carmen adora las “Malvas Picantes” y es por ella que finalmente publico esta primera de tres recetas fabulosas y sencillas para preparar unas malvas caseritas. Solo me lo recordó por dos años! JaJa! Mil disculpas Carmencita, pero aquí y con mucho cariño compartimos tu receta favorita y otras dos, para que se deleiten siempre y en especial estas fiestas de fin de año.
Un consejo ideal, prepare la malva el día anterior de cuando la piensa servir, para que tenga tiempo de secarse bien. Mantenga la malva alejada de las hormigas, para esto luego de haberse secado unas horas al descubierto, cubra cuidadosamente el molde con plastic wrap o papel film. Ahora a cocinar!

Malvas Picantes, para chocolate caliente

Ingredientes

3 cucharadas de gelatina sin sabor
• 1/2 taza de agua
• 1 1/2 taza de azúcar blanca
• 1 taza de sirope de maíz claro (Karo)
• 1 pizca de sal
• 1/2 taza de agua
• 4 cucharaditas de extracto de vainilla
• 2 cucharadas de esencia de almendra
• 1/2 cucharadita de canela en polvo
• 1 cucharadita de chile habanero seco, molido (hot chili powder)
• 5-6 gotitas de colorante para alimentos rojo
• Azúcar pulverizada, cantidad necesaria
• Aceite canola en aerosol, cantidad necesaria

Procedimiento

Combinar en el bol de la batidora la gelatina sin sabor con el agua, dejar reposar por 20 minutos.
Colocar una capa de azúcar pulverizada en el fondo de un molde pyrex de 9 x 11 pulgadas, reservar.
En un bol combinar: vainilla, esencia de almendras, canela en polvo, chile molido y el colorante rojo, revolver y reservar.
En una ollita combinar el azúcar, el sirope de maíz, la pizca de sal y 1/2 taza de agua, colocar en la estufa a fuego lento, revolviendo hasta que se disuelva el azúcar. Luego, a fuego alto cocinar la mezcla sin revolver, por 15 minutos, o hasta que se haya reducido 1/3 de su volumen y tenga consistencia de sirope.
Tenga cuidado, el caramelo es extremadamente caliente y puede desbordarse de la ollita si se deja desatendido! Si tiene a mano un termómetro para caramelo, verifique que la temperatura sea 241°.
Remover del fuego e inmediatamente verter cuidadosamente en el bol de la batidora, en velocidad baja hasta depositar todo el caramelo con la gelatina disuelta.
Luego, subir la velocidad al máximo y batir la mezcla hasta que se haya triplicado el volumen y haya adquirido un color blanco intenso.
Incorporar la mezcla con el colorante y batir vigorosamente hasta que esté muy bien integrado.
Con la ayuda de una espátula ligeramente rociada con aceite canola en aerosol, verter la malva en el molde preparado. Distribuir uniformemente y colocar una capa fina de azúcar pulverizada que cubra la malva.
Dejar la malva destapada para que se seque por un mínimo de 3 horas antes de cortar.
Para desmoldar, con un cuchillo filoso corte los bordes si están pegados y voltee cuidadosamente en un plato o bandeja. Corte en el tamaño deseado utilizando un cuchillo ligeramente rociado con aceite canola en aerosol, o con la ayuda de una tijera de cocina.
Inmediatamente después de cortar, pase los trozos de malva por azúcar pulverizada.

Are you ready for something new and seductive? This is your lucky day because my recipe to prepare "Luscious Thai Curry Truffles" is being featured at The Gilded Fork.

This is an unusual combination of sweet flavors with spicy, hot sensations. Traditionally, cuisines from temperate regions of the world, as such as Asia, Latin America, the Caribbean, Africa and the Mediterranean have always combined these ingredients. This time we are celebrating these aphrodisiac flavors in the form of truffles. Be sure to allow yourself two days to craft this recipe, as the truffles need to sit overnight in the refrigerator.

Some of you may have already read my previous post about tamales: The Corn-Quest tales "1", and "2." If you haven't, I invite you to take a look so you understand the motivation behind this tamale project.

I only hope this recipe arrives just in time for The Passionate Cook to prepare some tamales with the fresh corn ears that Cook Sister brought from Mexico as a gift for her. Otherwise, I'll send you some from Panama

The secret to prepare the most flavorful tamales, is to follow our ancestor's traditions and to think of the process as an act of love and preservation of our culture. The tamales are a reflection of our Latin American diversity, and no doubt they are an element that portrays unity among all the Latin American countries, and wherever their people are.

The tamale is a traditional food made from "maize masa", cooked and stuffed with different ingredients that vary from country to country.  The materials used to wrap and secure them also change in every culture.

What makes the Panamanian tamale different from others is the filling and the rich "sofrito" that adds not only color, but an unique taste to it. We wrap the tamales in banana leaves and bijao leaves for the flavor.  "Bijao", or "Platanillo", Heliconia bihai L., is a shrub that grows wild in Latin America and the Caribbean. Its flowers are called  "false bird of paradise" and add the exotic touch to the local flower arrangements.

In Panama, tamales are always present during Christmas and New Year's celebrations, as well as in parties and weddings. After all, anytime is a good occasion to enjoy this filling, tasty dish! Their aroma is so unmistakable that it would take you with no mercy to the place where it's being prepared. The characteristics of a good tamale are: the flavor, the consistency of the masa, the appearance, and the wrapping.

En Español / En français / In italiano

Cannella, Marcela, Elvira and I, are inviting you to join us for this virtually fun holiday gathering and are asking you to share one, two or all of your new year´s eve dinner recipes and photos. It will be wonderful to treat ourselves with a mixed bounty, colorful array of dishes from bloggers all over the world. Diversity is good, and we LOVE that!

We are inviting all bloggers, and even our readers without a blog to take part in this delicious event. The theme is "New Year´s Dinner Recipe & Photo Swap", and your entry, recipe and /or photos should be posted by Monday January 2nd, 2006.Once your entry is posted, please e-mail us and provide us with the following information:

1. The link to your post.
2. The name of your blog
3. Your name, or the name of the author of the blog.
4. Your location.

IF you do not have a blog, email us your recipes and photos and we will post them for the round-up.

Let´s start the 2006 with lots of fun, delicious recipes and yummy photos, AND if you have time...post also your New Year´s resolutions. We will LOVE to learn about them! In addition to that, we will be awarding one TYPEPAD PLUS  for one year, and three customized professional designed banners for your blogs. This three gifts will be awarded to the three most popular entries. The most  popular entry will get the one year typepad plus account and one banner. The second and third most popular entries will receive one personalized banner each. After the round up is posted, you will have the chance to vote for your favorite post from January 3rd through January 5th, 2006. Please send us an email by January 5th and tell Us which one is your favorite! IF you are one of the winners and would like to transfer your prize to another blogger, it is fine with us...., it is wonderful to start the 2006 sharing!