Latin Fusion Lovers! What a wonderful response we have received from our coverage in Latina Magazine...keep those e-mails coming! Here's two favorites from the Cuba and Brazil menus. Enjoy!CONKIES
3 cups grated coconut
3/4 pound pumpkin, peeled and grated
1/2 pound sweet potato, peeled and grated
1/2 pound brown sugar
1 teaspoon powdered cinnamon
1 teaspoon grated nutmeg
1 teaspoon almond extract
1 teaspoon salt
2 cups corn flour
½ cup all-purpose flour
4 ounces raisins (optional)
6 ounces shortening
1 cup milk
Wax paper or plantain leaves – cut to 8” wide strips
Mix grated coconut, pumpkin and sweet potato with sugar and spices. Add raisins and flours last and combine well. Melt shortening over low heat; add milk, then combine with other ingredients. Place a few tablespoons of the mixture onto wax paper or leaves. Fold securely with seam down on steamer rack. Steam over boiling water until they are firm and cooked. Cool before unwrapping.
Makes 24 bars.
Conkies are perfect with the next recipe!
BRAZILIAN ICED CHOCOLATE
2 ounces unsweetened chocolate
¼ cup sugar
1 cup double strength coffee, hot
2 ½ cups milk
1 ½ cup cola, chilled
Whipped Cream
Vanilla Ice Cream
In the top of a double boiler, over hot water, melt the chocolate squares. Stir in the sugar. Gradually stir in the hot coffee, mixing thoroughly. Add the milk and continue cooking until all particles of the chocolate are dissolved and the mixture is smooth, about 10 minutes. Pour into a jar.
Cover and chill. When ready to serve, stir in the chilled Coca-Cola. Serve over ice cubes in tall glasses.
For a beverage, top with whipped cream.
For a dessert, add a scoop of vanilla ice cream.
Serves 4 .
