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You are viewing blog entries tagged cocada.

La Receta del Dia: Cocada Naranja - Piña edit

Tips:

Para seleccionar un buen coco, la Chef Melissa aconseja elegir cocos que se sientan pesados para su tamaño, que no tengan grietas y aquellos “cuyos ojos no estén con moho o húmedos”.

Al agitar el coco se debe escuchar el líquido y debe sonar lleno. Una vez abierto, “separe la carne de la concha dura y con la ayuda de un cuchillo, pelar la piel oscura si así lo desea”, añade que esta tarea ayudará a no manchar “el coco rallado al ser guardado en el refrigerador”.

Los cocos frescos sin abrir se pueden guardar hasta por cuatro meses a temperatura ambiente. En tanto, el coco fresco rallado deberá guardarse en una bolsa plástica con cierre o en un envase con tapa hermética y mantenerse hasta cuatro días en el refrigerador o hasta seis meses en el congelador.

Cocada Naranja - Piña

Rinde aproximadamente unas 30-35 unidades

Ingredientes

  • 1-3/4 taza de jugo de naranja
  • 1 taza de agua
  • 5 tazas de azúcar
  • 4 tazas de coco rallado fresco
  • 1 taza de piña fresca, descorazonada y cortada en trocitos
  • * Aceite comestible en aerosol, o mantequilla

Procedimiento

En una ollita se coloca el jugo de naranja, agua y azúcar, a fuego medio revolviendo hasta que se disuelva el azúcar.
Cocinar sin revolver por 20 minutos o hasta alcanzar el punto de “caramelo”. Para verificar que se haya alcanzado este punto, colocar un poquito (menos de una cucharadita) de caramelo en un recipiente con agua fría. Si mantiene su forma y no se deshace, hemos alcanzado el punto deseado.
Incorporar el coco y los trocitos de piña, se cocina por 15 minutos, revolviendo siempre, hasta que la cocada se desprenda fácilmente del fondo de la olla y empiece a dorarse.
Retire del fuego y coloque porciones de 1 cucharada en una bandeja o plato llano untado con aceite en aerosol o mantequilla, para que sea fácil desprender a la hora de servir.
Deje enfriar totalmente y remueva las cocadas cuidadosamente.

  • by Chef Melissa
  • May 11, 2009
  • 12:30 pm

From the Tropics: Roasting Cashew Nuts and How to Prepare Cocada edit

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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