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Ingredients

Steps

Nutritional Information

Coquito (Coconut Milk Mocktail)

Place all ingredients (except garnishes) in serving pitcher; mix until smooth. Cover and chill 2 hours (or overnight).

Stir well, then pour into serving glasses. Garnish with additional ground cinnamon and cinnamon sticks, if desired.

Alfajores (Argentine-Style Sandwich Cookies)

Place butter in large bowl to soften. Preheat oven to 350°F. Line baking sheet with parchment paper. Juice orange (¼ cup). Sift flour, baking powder, and salt into medium bowl.

Add sugar to butter; beat with electric mixer until pale yellow and fluffy. Beat in eggs, 1 at a time, until blended. Stir in flour mixture (in batches) until blended. Beat in milk, orange juice, and vanilla until dough forms.

Scoop (or form) dough into 48 (1-inch) balls (about 1 tablespoon each). Arrange on baking sheet about 1 inch apart. Bake 10–12 minutes until edges are lightly golden and centers are set. Let stand to cool on baking sheet 5 minutes before transferring to rack to cool completely.

Spread dulce de leche on flat sides of 24 cookies; top with remaining 24 cookies. Dust with powdered sugar, if using. Serve.

Other Preparation Methods

Mojito Refresher

Muddle mint leaves in the bottom of a Collins glass.

Add rum, simple syrup, lime juice, and ice; stir well.

Top with club soda. Garnish with lime slices and mint leaves, if desired.

Watermelon Ice Pops

Place strawberries, watermelon chunks and juice, and lemonade into blender (or food processor bowl); pulse until combined.

Divide mixture evenly among molds and insert sticks. Freeze 2 ½ hours (or overnight) or until firm. Serve.

Yuca and Malanga Buñuelos with Syrup

Make buñuelos. Thaw yuca. Peel malanga, then cut yuca and malanga into 1-inch pieces. Place in large stockpot, cover with water, and add 2 teaspoons salt. Bring to a boil, then reduce heat to medium-low and simmer 20 minutes or until vegetables are tender enough to mash. Drain and remove fibrous center from yuca. Mash vegetables until no chunks remain (using potato masher, ricer, or food processor), and let stand until cool.

Whisk eggs, anise extract, and remaining 1 teaspoon salt until blended. Pour over vegetable mixture and stir until blended. Place mixture on floured work surface. Knead in flour, 1 cup at a time, until mixture forms smooth, slightly sticky dough. (More flour may be needed depending on stickiness of dough.)

Place oil in heavy-bottom stockpot; heat on medium to 350°F. Meanwhile, cut dough into 24 equal pieces. Roll each piece into a 14-inch-long,1/2-inch-thick rope, then shape ropes into figure eights. Arrange buñuelos on baking sheet.

Place buñuelos into oil carefully (in batches) and fry 3–4 minutes, flipping occasionally, until golden. Remove from pot carefully and place on paper towel–lined plate. Repeat with remaining buñuelos.

Make syrup. Zest lime (1/2 teaspoon), then juice (1 tablespoon). Combine all ingredients (except extracts) in medium saucepan; bring to a boil. Cook syrup until temperature reaches 230°F. Remove from heat and stir in extracts. Drizzle over buñuelos; serve.

Lemon-Berry Dutch Baby

Remove top oven rack; preheat oven to 425°F. Zest lemon (1 teaspoon). Place in blender: milk, eggs, baking mix, and lemon zest; blend until smooth.

Place 10-inch cast iron skillet in oven on center rack; heat 10 minutes. Add butter; swirl carefully to melt butter and coat skillet, then pour in batter. Bake 15–18 minutes until puffed and golden.

Top with berries and drizzle with lemon curd. Dust with powdered sugar, if using. Serve warm.

Appetizers & Snacks

Vegetarian

Nutritional information

Guava Pastelitos (Guava Pastries)

Preheat oven to 400°F. Place puff pastry sheets out to soften. Cut guava into pieces and place in a medium saucepan with lemon juice and water; heat on medium. Cook 4–5 minutes, stirring occasionally, or until melted and combined. Remove from heat; set aside.

Line baking sheet with parchment. Unroll pastry sheets and cut each into 9 equal squares (18 squares total). Place 9 pastry squares on baking sheet and brush edges with egg substitute (about 1/4 cup). 

Spoon about 2 tablespoons guava mixture in center of 9 pastry squares, then top with remaining 9 pastry squares, pressing edges to crimp. Brush tops of pastries with remaining 1/4 cup egg substitute, then cut 3 slits on top of each pastry to vent.

Bake pastries 10 minutes, then reduce heat to 350°F. Bake 18–20 minutes or until golden. Cool 5 minutes before serving.

Tembleque (Coconut Pudding)

Whisk cornstarch, sugar, and salt until blended. Transfer mixture to medium saucepan; whisk in coconut milk.

Add cinnamon stick and bring mixture to boil, stirring constantly. Reduce heat to low; simmer 5–6 minutes, stirring continuously until mixture becomes very thick.

Remove cinnamon stick; pour pudding into 9-inch round cake (or pie) pan. Chill 1 1/2–2 hours until firm and set. Sprinkle with cinnamon; slice and serve.

Cinnamon Sugar Churros

Place oil in fryer (or large heavy-bottomed pot) over medium heat; heat oil to 350°F. Add to medium saucepan: butter, milk, water, and salt; bring to a boil on medium-high. Reduce heat to medium-low and add flour. Stir until mixture comes together to form a dough; continue cooking 3 more minutes, stirring constantly.

Transfer dough to bowl of stand mixer, and beat on low speed for 1–2 minutes until dough is just warm. Increase mixer speed to medium and add egg; beat until incorporated. Add vanilla and continue beating 1 more minute.

Transfer dough to a piping bag fitted with an extra large star piping tip. Combine sugar and cinnamon in a medium mixing bowl until blended; reserve.

Carefully pipe 6-inch churro strips into oil, 5–6 at a time, in batches. Fry churros 2–3 minutes per side, turning often, until golden brown on all sides. Transfer churros to paper-towel lined baking sheet. Repeat until all batter has been used. Toss warm churros in cinnamon-sugar until coated. Serve immediately.