Category: Food

Piraguas

A Piragua /pi’ra:gwe/  is a Puer­to Rican shaved ice dessert, shaped like a pyra­mid, con­sist­ing of shaved ice and cov­ered with fruit fla­vored syrup. Piraguas are sold by ven­dors, known as piragüeros, in small col­or­ful push­carts. Besides Puer­to Rico, Piraguas can be found in the Unit­ed States main­land areas, such as New York and Cen­tral Flori­da, which have large Puer­to Rican com­mu­ni­ties. In most Span­ish-speak­ing coun­tries, the word piragua (pi·ra·gua) means pirogue, a small, flat-bot­tomed boat. In Puer­to Rico the word piragua refers to a frozen treat made of shaved ice and cov­ered with fruit fla­vored syrup. Unlike the...

Read More

Best Bread Pudding Recipe — Pumpkin Bread Pudding Recipe

  This pump­kin bread pud­ding is a great alter­na­tive to the tra­di­tion­al pump­kin pie. Stuffed with raisins and nuts, each bite will be a won­der­ful expe­ri­ence. 1⁄2 loaf raisin bread, cut into cubes 1 cup canned pump­kin 1⁄2 cup brown sug­ar 2 eggs 1 tea­spoon vanil­la 1⁄2 tea­spoon gin­ger 1 can evap­o­rat­ed milk 1⁄3 cup wal­nuts, chopped Direc­tions Pre­heat oven to 400 degrees. Grease an 9-inch pie plate. Place bread cubes into the pre­pared pie plate. In a medi­um bowl, com­bine the pump­kin, brown sug­ar, eggs, vanil­la and gin­ger. Stir in the milk. Pour mix­ture over bread cubes; be sure to coat cubes well. Sprin­kle wal­nuts on top. Bake 25 to 30 min­utes, or until knife insert­ed in mid­dle comes out clean. => Best Bread Pud­ding Recipe: Banana Bread Pud­ding Recipe If you love banana bread, then you’ll absolute­ly love this banana bread pud­ding. It’s made with mashed bananas, eggs, milk and French bread. 6 bananas, mashed 6 egg yolks 1 cup sug­ar 1 stick but­ter 1 can evap­o­rat­ed milk 1 can water 1 tea­spoon vanil­la 1 loaf French Bread, cut into cubes Direc­tions Pre­heat oven to 350 degrees. Grease a 9x13-inch bak­ing dish. In a large bowl, com­bine the bread cubes and the milk and water; let soak until bread is soft. Sep­a­rate the egg yolks and whites. In the same bowl, mix in the egg yolks, vanil­la, but­ter...

Read More

Tembleque de Coco

  I want to share with you a clas­sic Puer­to Rican desert recipe. This one is a treat, it is light coconut cus­tard that shakes like Jell-O. That is why it’s called tem­bleque, which can be loose­ly trans­lat­ed as jig­gling. Here is the recipe: o 2 cups of coconut milk o ½ cup of corn­starch o ¾ cups of sug­ar o ½ tea­spoon of salt o 1 tea­spoon vanil­la fla­vor­ing o Ground cin­na­mon (option­al) In a saucepan, at medi­um hi, heat the coconut milk, the sug­ar and the salt. Dilute the corn­starch with some of the coconut milk and add to the saucepan. Stir con­tin­u­ous­ly until it boils then sim­mer until it thick­ens. Pour mix­ture into a mold or sin­gle serv­ing cups what­ev­er you pre­fer. Let it cool to room tem­per­a­ture before refrig­er­at­ing for at least 2 hours. Sprin­kle cin­na­mon over it before serv­ing. Here are some tips to watch out for on this dish. Cool the mix­ture before refrig­er­at­ing or cov­er it with a plas­tic wrap so a skin does not devel­op, much like pud­ding. In addi­tion, before serv­ing you might have to sep­a­rate the tem­bleque from the mold with a knife. While cook­ing once the mix thick­ens remove imme­di­ate­ly from the heat or you will get a tem­bleque with­out the jig­gle that is more bread pud­ding than jell-o in con­sis­ten­cy. Tem­bleque is a clas­sic Puer­to Rican desert recipe...

Read More

Seafood Appetizer — Stuffed Shrimp

  Every­one loves shrimp. Instead of serv­ing plain cold shrimp with cock­tail sauce, why not mix it up a bit and make some­thing extra spe­cial? With only a lit­tle extra effort, you can pro­vide your guests with a shrimp appe­tiz­er they will remem­ber. When buy­ing your shrimp, get the fresh­est you can. Live shrimp are the fresh­est you can get; if you can­not get live shrimp, look for raw, whole, frozen shrimp. The shell pro­tects the meat from dam­age and dry­ing out. Feel the bag of shrimp. Do the frozen shrimp shift in the bag? If it is a...

Read More

Wedding Traditions of Puerto Rico

  A wed­ding is a joy­ous cel­e­bra­tion and that is no dif­fer­ent in Puer­to Rico. There are a few tra­di­tions that are asso­ci­at­ed with a con­ven­tion­al Puer­to Rican mar­riage. One of these tra­di­tions is the offer­ing of the bride and groom a bev­er­age called café con leche and is served in coconut cups. The Bride’s Bou­quet Bridal bou­quets in Puer­to Rico are abun­dant with the amap­o­la, which is a tra­di­tion­al flower often used at a Puer­to Rican wed­ding. The bou­quet may also con­tain a fan as it is a part of tra­di­tion­al wed­ding attire in Puer­to Rico. The maids...

Read More