Gotta keep the variety up with these recipes….check out a recipe for surullitos, a Puerto Rican appetizer/snack made of corn and cheese, below…..

Surullitos

Ingredients:

• 6 cups water
• 4 teaspoons salt
• 3 cups yellow cornmeal
• 2 cups grated cheddar cheese
• vegetable oil for frying

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I’m honestly posting this recipe for me…I’ve always wondered how this one was put together….Check out the details below…

Flan

Ingredients:

• 1 cup Sugar
• 6 large eggs
• 1 (14 ounces) can condensed milk
• 1 (12 ounces) can evaporated milk
• 1 teaspoon vanilla extract
• 1 ounce cream cheese

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Add some spice to your meals with this simple recipe for Mango Chutney. See the details below…

Mango Chutney

Ingredients:

• 2 lb Hard green unripe mangoes
• 8 oz Golden raisins (1 cup), finely chopped
• 4 oz Cashew nuts; coarsely chopped
• 2 oz Fresh ginger; finely chopped
• 2 Fresh hot red peppers pref Scotch Bonnet, finely chopped
• 2 c Light brown sugar
• 2 c Malt vinegar
• Salt to taste

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I came to the realization earlier this week that I haven’t posted too many Dominican dishes with these weekly posts. Had to change that today. Check the recipe for Arepas Dominicana, a traditional corn meal and coconut cake, below…

Arepas Dominicana

Ingredients:

• 1 tablespoons of softened butter
• 3 cups of evaporated milk
• 3 cups of water
• 2 cups of corn flour
• 1 1/2 cup of sugar
• 1/2 teaspoon of salt
• 1/4 cup of raisins
• 4 cinnamon sticks
• 1 cup of coconut milk

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GIven that it’s Super-Bowl Sunday, I figured I’d give folks something they can use to spice up their parties. Check out the details below…

Rum Punch

Ingredients:

• 1 part of lime juice, freshly squeezed
• 2 parts of sugar syrup (see below for details…)
• 3 parts of dark Caribbean rum, the older, the better
• 4 parts of water
• Dash of Angostura Bitters and freshly grated nutmeg

Check out more after the jump… (more…)

Insprired by a recent trip to Back Home Bakery in Brooklyn. A little late with this one, but this recipe is still right on time….check out the details below…

Sweet Bread

Ingredients:

• 2½ cups grated coconut
• ½ cup melted butter or margarine
• 4 cups flour
• 1 tbsp shortening
• 1 tbsp baking powder
• 1 tsp salt
• ¾ cup sugar
• 1 cup raisins
• 1 cup candied cherries
• 1 egg - beaten
• 1¼ cup evaporated milk
• 1 tsp almond essence

check out the rest of the recipe after the jump…

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Check a recipe for Haitian Meatballs, Boulet, below…

Boulet

Ingredients:

• 4 white bread slices
• 1 cup milk
• 1 pound freshly ground lean beef
• 2 slices smoked ham or bacon, minced
• Salt and pepper to taste
• 1 garlic clove, crushed in garlic press
• 1 tablespoon tomato paste
• 1/2 cup flour
• 1/2 cup grated Parmesan cheese
• Fat for frying, heated to 365°F

DONATE: Text ‘Yele’ to 501501, ‘Haiti’ to 90999 or directly through yele.org and redcross.org.

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When a cousin brought some of this when visiting my family from Guyana, I figured it was time to look up the recipe. I never realized it was so easy to make. Check out the details below….

Vanilla Fudge

Ingredients:

• 1 lb sugar, brown or white
• 1 tsp vanilla essence
• 1 can evaporated milk
• 2 tbsp margarine

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A pretty simple recipe for a snowy Sunday (at least here in NYC anyway…). Check the recipe below…

Guyanese Banana Fritters

Ingredients:

• 3 ripe bananas
• 1 egg
• ½ oz sugar (1 tsp)
• 2 oz. flour (1/5 cup)
• ½ oz baking powder (1 ¼ tsps)
• Icing (Confectionery) sugar

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I’ve been waiting until the holidays before I posted this recipe for Black Cake, a dense rum-soaked fruit cake which is usually made for Christmas and weddings. When my mother started her batch last weekend, I knew it was time. Check out the details below…

Black Cake

Ingredients:

• 1 pound prunes
• 1 pound dark raisins
• 1/2 pound golden raisins
• 1 pound currants
• 1 1/2 pounds dried cherries, or 1 pound dried cherries plus 1/2 pound glacé cherries
• 1/4 pound mixed candied citrus peel
• 2 cups dark rum; more for brushing cake
• 1 1/2 cups cherry brandy or Manischewitz Concord grape wine; more for grinding fruit
• 1/4 pound blanched almonds
• 1 cup white or light brown sugar for burning, or 1/4 cup dark molasses or cane syrup; more molasses for coloring batter
• 4 sticks (1 pound) butter; more for buttering pans
• 1 pound (about 2 1/2 cups) light or dark brown sugar
• 10 eggs
• Zest of 2 limes
• 2 teaspoons vanilla extract
• 1/2 teaspoon Angostura bitters
• 4 cups (1 pound) all-purpose flour
• 4 teaspoons baking powder
• 2 teaspoons cinnamon.

For a little background on the desert, check this article from NYT: A Fruitcake Soaked In The Tropical Sun - NYT.
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