Happy New Year 2009 & a Recipe to prepare Chocolate Chip-Cashew Cookies! 
I want to wish all my readers a very happy and healthy New Year, and thank you for your loving support through 2008. With the arriving of the new year, I’m sure you all have New Year’s resolutions, including learn how to cook or improve your cooking, so that’s why I am working on a brand new project: “How-To Videos,” colorful, interesting and great material to help you achieve this goal. I will keep you posted!
Now I want to share with you a delicious recipe to prepare Chocolate Chip and Cashew cookies with Oatmeal. While doing the baking for the New Years dinner I came across this idea and I invite you to be a little adventurous and try this yummy variation. You will love it, promise 
Here it goes, I am also including it in Spanish for my Spanish speaking readers or for you if you are learning this beautiful language. It is a tasty way to reach your goal.
- by Chef Melissa
- January 02, 2009
- 9:00 am
From the Tropics: Roasting Cashew Nuts and How to Prepare Cocada
What appears to be the fruit of the cashew tree is an oval or pear-shaped accessory fruit or false fruit that develops from the receptacle of the cashew flower. Called the cashew apple, better known in Central America as “jocote de marañón”, it ripens into a yellow and/or red structure about 5–11 cm long. It is edible, and has a strong “sweet” smell and a sweet taste. The pulp of the cashew apple is very juicy, but the skin is fragile, making it unsuitable for transport. It is often used as a flavor in agua fresca. The true fruit of the cashew tree is a kidney or boxing-glove shaped drupe that grows at the end of the pseudofruit. The drupe develops first on the tree, and then the peduncle expands into the pseudofruit. Within the true fruit is a single seed, the cashew nut. Although a nut in the culinary sense, in the botanical sense the fruit of the cashew is a seed…Wikipedia
I grew up with cashew trees in the backyard, they were so colorful and aromatic…we couldn’t resist to climb them and get some fruit if they were too high. We saved the nuts to roast when we had plenty and the day was sunny. I remember it was always during Holy Week when the cashew trees were in season. Right now we have some still with fruit, but it gets blemishes from the rain.
When it’s in season, you can find it almost every where: sold by street vendors, at supermarkets, etc. It is not cheap, because it labor intensive to roast them and shell them. The photo-collage is from my last cashew-roasting experience at home.
Now, you can try this easy recipe of a traditional sweet from the tropics, a well loved one!
Cocada con Pepita y Canela (Cocada with Cashe and Cinnamon)
This is a variation of my original recipe Cocada con Almendra. Check out one of my delicious new creations: Cocada Naranja - Piña (Orange - Pineapple Cocada)
- by Chef Melissa
- May 12, 2009
- 1:00 am
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The world is talking, are you listening?
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Una deliciosa receta.
Compartimos contigo la pasión por los dátiles!!
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Bart Johnson dice en Eating Fried Fish in El Chorrillo & Memories of Noriega, the Fallen General
For our reading class we have to make a food for …
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Ariadna dice en Cocina Fit: Delicioso y Saludable Cocktail Esmeralda - Con Video!!! (EN/ES)
Mmmm, gracias por nutrirnos de información y deliciosas recetas… Many blessings …
Archives
Recetas Deliciosas
- Tips de Cocina: Decorando Galletas con Royal Icing
- Remembering 9/11 and a Recipe to prepare Chicha de Maiz
- Holiday Sweetness: “The Sweet Tooth from the Tropics”
- La Receta del Dia: Pescado relleno de arroz con coco, tocino y lemongrass
- Muy Tropical: Patacones de Pixbae
- Global Voices & WHB #16: Cooking with Culantro
- Del Mar a su Mesa: ‘Pie’ de Pescado con Espinacas
- La Receta del Día: Puerco Agridulce
- La Receta del Dia: CEVICHE DE PESCADO, Panamanian style
- The Gilded Fork: “Rosca de Reyes Tropical al Cafe”
