two coconut recipes

until a few years ago i thought i did not like coconut, and who can blame me? i knew it only from those bags of dry sweetened coconut in the baking aisle, and from tropical drinks made with coco lopez. then came the crusade to conquer southern desserts. but how could i make my coconut cream pie better? and so it began.

my new love for coconut mounts to an obsession.

here are two interesting and delicious coconut recipes. the coconut milk i like best comes in a 32 oz tetrapak container, but if you don't have access to that, cans will be fine. the reason the tetrapak appeals to me is that the ingredient list cannot actually be classified as a list. it says, simply: coconut cream. to keep the coconut from reacting to the cans during processing, the canned varities contain a variety of stabilizers and salts which also make the product keep longer once opened. this does not appeal to my inner purist.

#1 coconut tapioca pudding

2 c coconut milk + 2 c water, or one can of coconut milk and water to make a total of 4 cups liquid
1/4 c white sugar
1/4 c brown sugar (this adds depth for me, but you could easily use all white sugar)
1/2 c tapioca pearls (not the instant, or quick-cooking type)
1/2 tsp vanilla, added at the end
pinch salt

you can go through all the trouble of soaking the tapioca overnight and cooking on a stovetop, or you can simply put everything in a smallish crock pot on the "low" setting while you're cooking something else and stir it every 1/2 hour or 20 minutes until it is thick. no soaking required. usually it takes about two hours for mine to cook, but crock pots are extremely variable.
this is a very rich pudding, even without eggs. it is really delicious served cold with bananas that have been cooked in butter and brown sugar. fresh mango or pineapple would be good, too.

#2 coconut horchata

what will you do with the rest of that 32 ounces of coconut milk? once opened, it only keeps a few days. you could put it in rice while it is cooking. or make a thai dish. or a coconut-based curry. or maybe you are planning to make a few coconut pies.

or maybe you can't resist drinking it. in that case, you might like to try this:

1 c uncooked rice
1 c almonds
a dash cinnamon
3 c boiling water
1 can coconut milk
1 can sweetened condensed milk
5 c cold water

in a small food processor or coffee grinder, chop the rice until it is a coarse meal. then chop the almonds. mix together and add cinnamon.
pour the boiling water over this and let set at least 6 hours, or overnight.
strain twice to get all the pieces out. add to the liquid the coconut milk, condensed milk, and water.
serve over ice, or not. this is a delicious thing to put boba in (giant tapioca pearls: think bubble tea), or add rum for a delicious summer drink.
vegan people, don't despair! you can omit the sweetened condensed milk: warm up some of the coconut milk and add 1/2-3/4 c brown sugar until dissolved, and you won't be missing that much.

Huevos Diablitos

I wish I could take credit for this recipe, but I can only take credit for eating almost a whole tray of these. Even though I almost burst like Cool Hand Luke, these are the most bomb eggies you'll ever put in your mouth with the secret ingredient being truffle oil!

Recipe courtesy of Johanna Frenz

1 doz eggs
2T of vinegar
Salty water
1/3 cup mayo or so
1/3 cup good Dijon mustard
S&P
Capers, chopped finely (if you have them)
2 tsp truffle butter or oil
red chile powder, or red and green if ya wanna be festive!

Put the eggs in a pan with cold salty water and vinegar so they are submerged. Bring to a boil, cover the eggs and turn off the flame. Wait fifteen minutes and run under cold water.

Peel them. Or make someone else do it, this part sucks.

Slice eggs in two and take out the yolks. Save the egg boats.

Mash the yolks with the mayo, add the mustard and the chopped capers, salt it, pepper it, truffle it. Whip it and make it fluffy.

You probably have a pastry bag...perfect time to use it!
You don't? Use a plastic bag with the corner cut out. Fill those egg white boats up with the mixture; kinda like a soft serve ice cream.

When done sprinkle with chile powder. eat all in one sitting, before your guests even know you made 'em. ;)

Num Num Num!

Cinnamon-Walnut Coffee Cake

One of my favorite breakfast treats over the holidays is coffee cake (with Santa Fe's Ohori's Coffee, of course!).  Mama Suzy has an excellent recipe, but left it at home when she visited, so we found this one at allrecipes.com.  It was also scrumptious!

What's in it:

1/4 cup shortening

1 cup sugar

2 eggs

1 1/2 tsp vanilla extract

2 cups all-purpose flour

1 1/2 tsp baking powder

1 tsp salt

1 cup milk

For the topping:

1/2 cup all-purpose flour

1/4 cup sugar

1 tsp ground cinnamon

3 tbsp cold butter

1 1/2 cups chopped walnuts

How to make it:

1.  In a mixing bowl, cream shortening and sugar.  Add eggs, one at a time, beating well after each addition.  Beat in vanilla.  Combine the flour, baking powder, and salt; add to the creamed mixture alternately with the milk.

2.  Transfer to a greased 9-inch square baking pan.  In a bowl, combine the flour, sugar and cinnamon; cut in butter until mixture resembles coarse crumbs.  Stir in nuts.  Sprinkle over top.  Bake at 350 degrees F for approx 55 minutes, or until a toothpick inserted near the center comes out clean.  Cool on a wire rack.

Servings: 9

Prep Time: 15 minutes

Cook time: 55 minutes

Andy's Christmas Cranberry Cocktail

Break out your fancy glassware and mix up one of these yummy booze-optional babies.  Let the festivities begin!

This makes one drink in a high-ball glass:
1.  Muddle together 3-6 fresh cranberries with 1 slice of lime.
2.  Add 5 small ice cubes.
3.  Fill 2/3 glass with ginger ale.
4.  Add Cran-apple Juice and stir lightly.
5.  Squeeze 1/4 lime over top.
6.  Pour a splash of OJ down side of glass.
7.  Sprinkle ground nutmeg over top.
8.  Add straw; drink and be merry.

Vegan Mac n "Cheese"

My long time vegan friend Bryan used to make this for my friends and I back in the day when I was 100% vegan. There are many different ways to make vegan mac n cheese with nutritional yeast instead of cheese. This is the first recipe I came across and it turned out QUITE well! Make sure to consider the optional ingredients. I added Veganaise to make it more creamy. It's far more healthy to make the vegan alternative of dairy-heavy recipes.

http://kblog.lunchboxbunch.com/2010/01/vegan-mac-n-cheese-two-dairy-free.html

Vegan Potato Soup

I found this recipe and it was delicious. I doubled the ingredients, cooked the onions, put half in the blender and the other half in the soup just chopped. I also added some white rice to make the soup even more interesting.

http://blog.fatfreevegan.com/2009/02/quick-and-easy-potato-soup.html

a guide to baking one's own pumpkins

most of us are resigned to the familiar Libby's can when it comes to holiday pies. Libby's makes a fine pumpkin pack, but one year in Santa Fe i found myself in the midst of a pumpkin shortage. PUMPKIN SHORTAGE. Libby's had a crop failure that resulted in no pumpkin until two days before Thanksgiving. Whole Foods/The Co-op/Trader Joe's had bare shelves too, as other holiday pie-makers had realized the shortage well before myself. so i embarked on a mission to make my own. i did what any honest foodie would do: held pumpkin trials. i bought one of every pumpkin touted as a "pie" pumpkin and processed them separately, taking notes along the way. the clear winner was the long island cheese pumpkin, which is martha's favorite. if, for example, you live in the middle of nowhere and have terrible luck with squash bugs destroying your precious cheese pumpkins, i encourage you to ask around and see what the local older people think is a good one.
by this method i found the north carolina piedmont version: the 'old timey' type pumpkins (as called by the locals) pictured in the photos.

STEP 1
locate your pumpkins. my 'old timey' pumpkins were grown by an old farmer in overalls named Max. he sold them to me out of his front yard at a real deal: the smallest were $1. most pictured were $2. he had a couple pumpkins that resembled boulders that were a little more pricey. smaller pumpkins tend to have better flavor. cheese-type (flattish ones that resemble a wheel of cheese) and crook-neck types (in which the neck is solid meat, with the seed cavity only at the bottom) tend to have more edible flesh per pumpkin. look for squash which are very heavy for their size, have no nicks or blemishes, and have the stem on.

STEP 2

wash your pumpkins. they are dirty.

STEP 3
cut open your pumpkins. halves will do most of the time. scoop out the seeds and do what you will with them. i like to save some to try and grow the next year, and roast the rest. arrange the pieces cut side down in a large pan and put some water in the bottom. a quarter inch really is enough.


STEP 4
put the pan in the oven at 350 degrees f and roast for about an hour. you do not need to preheat the oven, but you can if you want. the skins will start to brown and you will be able to stick a fork through the skin into the flesh easily. remove from the oven.

STEP 4 1/2
this step might be optional...
i like to take the hot pumpkin pieces and put them on a rack to drain. this seems to reduce the water retention of the pumpkin somewhat, but it creates a rack that is a real pain to clean. maybe you'd rather try to pour the boiling hot water out of the pan.

STEP 5
once the pumpkin has cooled, scoop it away from the skin. i like to run the flesh through a food processor or Foley Food Mill to make it really smooth, and i think you should too.

now, you could use the pumpkin as-is. that would be fine if you were making pumpkin butter. for anything else, go on to







STEP 6
you would be doing yourself (and your humble pumpkin) a dis-service if you didn't get that excess liquid out. home baked pumpkin has a reputation for being loose and unruly, laying recipes to waste, and generally just being up to no good. you can tame the pumpkin by letting it sit overnight in a cloth of some kind. i use a flour sack towel, but you could also use a few layers of cheesecloth, an old (but clean!) pillow case, etc. line a colander with the damp cloth, fill with
pumpkin puree, set it over a bowl and leave in the fridge (or other cool place) overnight. in the morning you'll be glad you did! look at all the excess liquid that came out of this one pumpkin! if you know a Harry Potter fan, you could try to use this liquid to make 'pumpkin juice'...i've also read that people like to use it in other baking/cooking. i haven't tried it, although i've been tempted.







now you're ready to use or freeze your pumpkin pack!
i freeze it in 1 1/2 c increments because that is how much goes in a pie.