The Broke Baker

Category: Snacks

Snacks

  • Mango Madness in July – Part 4 (2017 Chapter)

    Mango Madness in July – Part 4 (2017 Chapter)

    My first year at my current job, I was amazed at the massive influx of mangoes during mango season.  It was like homeowners couldn’t get rid of them fast enough.  That’s how Mango Madness was born, and Mango Season every year since then has been dedicated to mango-fying anything that I can think of.  Mango Madness 2017 will be no different.

    Sadly, my most reliable and prolific mango supplier was relocated.  I expected this to make getting my hands on mangoes a little harder than usual.  Instead, I had quite a steady stream of mangoes headed my way.  I guess word has gotten around about my Mango Mad Scientist antics, so everyone knows that any surplus of mangoes will get put to good use in my house.  Ha!

    So, what new things did I make for Mango Madness 2017?  Here we go!

    Mango salsa goes great on a lot of savory dishes, including jerk chicken chili!  Just combine diced mango with lime juice, salt, pepper, cumin powder, and cilantro.  The sweetness of the mango really offsets the heat of the chili, and completes the chili’s Caribbean flair.

    Mango Suspiro Limeno is a deliciously innovative way to eat the classic Peruvian dessert.  It’s normally too sweet for me, but the mango seems to cut some of that sweetness out.

    If you’re looking for something to cool you down in hot weather, try mango creamsicles.  They are cool, creamy, refreshing, and oh so delicious.  And, if you don’t own any popsicle molds, disposable cups work just as well.

    If you’re feeling fancy, try filling some puff pastry shells with mango pastry cream.  All it takes is some fresh berries and a dollop of whipped cream to make an impressive presentation.  Pro-tip: Heat the baking pan before you bake the puff pastry shells.  It makes them puff up so much higher.

    Believe it or not, mango is a great addition to BBQ sauce if you’re into sweet sauces.  Try mango BBQ sauce on ribs or brisket.  A friend of mine even put it on pasta and liked it.

    Mango upside down cake is best made with mango that doesn’t have a lot of fiber because it is easier to slice.  But, if you only have fibrous mangoes, don’t let that deter you.  The buttery, brown sugary top of the cake really elevates the mango.

    Mango compote makes a great topping for pound cakes and ice cream.  Or, stir it into your yogurt!

    If compotes aren’t your thing, you can try caramelized mango.  They’re spiked with a little bit of rum and flecked with vanilla bean seeds.  You can make it in chunks or in slices.  Either way, it’s a treat!  It would probably go great on some waffles or pancakes.

    Mango brownies are a bit out-of-the-box, but the mango actually complements the chocolate better than you might think.  The mango puree in the brownie batter makes them extra moist and fudgy.  You don’t taste the mango very much, so most people that don’t know that there’s mango in them will probably just know that there’s “something different” in them that they can’t quite put their finger on.

    You could color me shocked when I found out how well mango works in curry.  This mango chicken curry used mangoes they are slightly under-ripe so that they don’t make the curry too sweet.  Though, if your mangoes are too sweet, you can just add more acid to the curry sauce.  I bet you could also use shrimp instead of chicken!

    Mango Madness 2017 was another prolific time, and I continue to surprise myself with how many new things can be made with mango.  And, having different suppliers helped me to discover the best ways to use different types of mangoes.  Stringy and fibrous mango?  Puree, strain, and and make something with mango puree.  Smooth and firm mango?  Slice or dice and use the pieces in sauces or cakes.  Every year is a learning experience, and I can’t wait until 2018!

  • Pressure Cooker Coffee Dulce de Leche

    Pressure Cooker Coffee Dulce de Leche

    Dulce de leche is basically the product of sweetened milk that is cooked until it darkens and thickens.  Dulce de leche, or arequipe  as it’s known in Colombia, is getting more and more popular in the US.  And, with more households investing in a pressure cooker or Instant Pot, making it at home has never been easier.  However, during my most recent visit to Colombia, I came across something that I NEVER seen in the US: arequipe con cafe (coffee dulce de leche).  I mean, I guess it’s a no-brainer that Colombians would figure out how to add coffee flavor to this confection, but my head pretty much exploded when I saw it.  I brought some home for my friends, and their reaction was pretty much the same.

    For a good week, I mulled over how I could try to recreate something similar at home.  In the end, I decided to try combining condensed milk with brewed espresso.  My fellow Colombians would have a fit, of course.  Only lazy people make arequipe with condensed milk, and only if they don’t care how it tastes.  But, here in the US, I think that dulce de leche made out of condensed milk tastes just fine, and there’s no need to babysit a pot for hours on end!  I mean, there’s a time to spend hours making something the long and painful way, and there are times to empty a can into a jar, set it in a pressure cooker, and go watch TV.

    Empty one can of condensed milk into a canning jar, then add brewed espresso.  Stir until combined, then seal your jar and place it on a trivet in your pressure cooker.  Fill with water until the jar is about halfway submerged, then seal your pressure cooker.  Cook on High Pressure for 45 minutes, then allow the pressure to release naturally for about 10-15 minutes, then release any remaining pressure.

    Once it’s done, all you have to do is give it a quick whisk to break up any clumps, let it cool, and you’re good to go.  You can make ice cream with it, stir it into yogurt, use as a filling…the possibilities are endless!

    This should keep in the refrigerator for about 2 weeks, if it lasts that long.

    Coffee Dulce de Leche (Arequipe con Cafe)

    Ingredients

    • 1 can sweetened condensed milk
    • 1/4 cup brewed espresso

    Directions

    Pour sweetened condensed milk into a canning jar.  Stir in the espresso until smooth.  Seal the jar.

    Place the sealed jar on a trivet in the pressure cooker, then fill with water until the water reaches about halfway up the jar.

    Seal the pressure cooker, then cook on Manual (High Pressure) for 45 minutes.  Turn off the pressure cooker and allow the pressure to release naturally for 10-15 minutes, then release the remaining pressure.  Remove the jar from the pressure cooker using tongs or mitts, then carefully open the jar and whisk the dulce de leche to smooth out any clumps.  Allow to cool completely before refrigerating.

    Makes about 1 pint.

  • Peach Compote

    Peach Compote

    Since getting my Instant Pot, I have discovered how easy it is to make yogurt at home.  I make about two weeks’ worth of yogurt at a time and portion it out in jar to take to work with me.  Sometimes, I add fresh fruit, but more frequently I eat it with fruit compote.  Peach compote is one of my favorites, and is on heavy rotation at my house these days.

    You can start with fresh or frozen peaches.  I’m lazy, so I start with frozen.  Throw them in a medium-sized saucepan and sprinkle with sugar.  If I have it, I may also add a bit of lemon juice.  Turn the heat to medium and cook, stirring occasionally.  Once the peaches start to soften and the liquid is simmering, mash them while you continue cooking.  I use a potato masher or firm spoon or spatula to do this.  Continue to cook until the peach compote is thickened.  You should be able to drag your spatula across the bottom of the pan and see the bottom of the pan for a few seconds before the compote settles back again.  Once it’s thickened, remove from heat and allow to cool, then store in a mason jar or container.

    This peach compote recipe works with different types of fruit.  I have made this with mango, strawberries, raspberries, and blackberries with success.

    Add some  peach compote to the bottom of a jar or container, then layer with homemade yogurt, and you’ve got a homemade snack that is way better than the store bought stuff!  Plus, you know exactly what’s in it.  Enjoy!

    Peach Compote

    Ingredients

    • 1 lb fresh or frozen peaches slices
    • 2 tbsp sugar (more of less to taste)

    Directions

    In a medium saucepan, add the peaches and sugar.  Cook over medium heat, stirring occasionally, until peaches start to soften and liquid is simmering.  Starting mashing the fruit as it cooks.  Continue stirring and mashing the fruit until the compote has reduced and thickened to the desired consistency.  Allow to cool completely, and then refrigerate in an airtight container.

    Makes about 2 cups.

  • Short Rib and Arugula Grilled Cheese Sandwich

    Short Rib and Arugula Grilled Cheese Sandwich

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    Not long ago, a friend of mine mentioned that she cooked a grilled cheese sandwich in the microwave.  She said this with pride in her resourcefulness and ingenuity.  I, on the other hand, was horrified.  It’s like watching someone cook a good cut of steak until it’s a dried up hockey puck of a mess.  It is a crime against humanity, and it needs to STOP!

    Friends don’t let friends eat bad food.  These are words that I live by.  Food is life. Food is happiness.  Food can bring people together, and a good meal can reverse the worst of moods.  If you love your ingredients, and give them respect, they will love you back.  It was time for an intervention.  I could not idly stand by and let this woman continue on this path of darkness.  I had to show her the light. (more…)

  • Arepas

    Arepas

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    Arepas are savory flatbreads made of corn flour and griddled, fried, or baked.  They are are widely consumed in Colombian and Venezuelan cuisine, so it’s only natural that I have eaten my fair share of arepas in my lifetime.  Colombians generally serve them as a side to go with a protein (steak, chicharrones, sausage).  My mother and aunt usually served them spread with melted butter or a slice of queso blanco melted on top.  Simple, but delicious.  I was able to coax the recipe out of my aunt several years ago, and have been sitting on it ever since.  They just seemed like a lot of work, or I just never got around to it.

    Then, I started dating a Venezuelan guy.  We had a few debates on which of our home countries was better at arepas.  Venezuelans, he argued, stuffed their arepas with meats and other sorts of fillings that made them far better than the plain cheese ones found in Colombia.  Cheese, I would say, is all you really need.  That is, until he took me to a little Venezuelan spot in Doral and introduced me to the classic Venezuelan “arepa sandwich.”  I had to concede that the Venezuelans were doing it right, and finally decided to give arepa-making a shot – with a Venezuelan twist.  And, while the Venezuelan gentleman is no longer in the picture, he at least left behind the knowledge that such deliciousness exists out there.  On that merit alone, I have no regrets.  Now, I get to spend more time with my one, TRUE love: food.

    (more…)

  • Pandebono

    Pandebono

    Pandebono, if you ask me, is one of the best things to come out of Colombia.  It is not uncommon to eat this at breakfast with a cup of coffee or cocoa, but is also eaten during the day as a snack. (more…)

  • Doña Rosa’s Rice Pudding Empanadas

    Doña Rosa’s Rice Pudding Empanadas

    Rice pudding, I’ve noticed, comes in many different varieties.  Still, my experiences with rice pudding have always been where it is served in a bowl for you to eat with a spoon.  So, when my aunt mentioned the rice pudding empanadas that my grandmother used to make, it was definitely a surprise.  As it turns out, rice pudding empanadas do exist in parts of South America.  However, most of the recipes that I found used pastry or pie dough for the crust.  My aunt insists that these were made with pandebono dough, which is a Colombian cheese bread.  She offered to share this recipe with me, so shout out and thanks to you for your contribution to my blog! (more…)

  • Creme Brulee Donuts

    Creme Brulee Donuts

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    I don’t remember what exactly made me start thinking about donuts again.  All I know is that, for about a week, they were quite imprinted in my mind.  Then, while looking up recipes for donuts, I came across a recipe for creme brulee donuts that caught my eye.  Why did no one think of this sooner!?  More importantly, why are the only donut shops where one can buy them so far away?  So, I made it my weekend project to give these a whirl.  (more…)

  • Granola Bars

    Granola Bars

    There are those whose metabolisms are off the charts.  For the rest of us, there are diets.  And, now that I am in my thirties, dieting seems to be a way of life.  Except on the weekends, of course.  Everyone knows that calories don’t count on Saturdays and Sundays.

    (more…)

  • Say No to Crack (another Empanada post)

    Say No to Crack (another Empanada post)

    Crack kills, mmkay?

    Colombian empanadas, while utterly delicious, are a bit of a pain to make. Seasoned cooks can probably crank them out with little trouble.  I am not, however, a particularly seasoned cook when Colombian cuisine is concerned.  Most dishes are so time-consuming and extensive, that I don’t make them often.  As such, I don’t get a whole lot of practice. (more…)