Yuca fritters are a classic Dominican side dish generally served during lunch. You can add extra flavor to this recipe with finely chopped peppers or red onion. Simply mix it with the rest of the ingredients.
Difficulty: Easy Yield: About 22 Yuca Fritters
- 2 lbs. yuca, fresh, finely grated
- 2 eggs
- 1 ½ teaspoons Goya All-Purpose Seasoning
- ¼ teaspoon kosher salt
- Oil for deep frying
Turn on the deep fryer and set the temperature to 320° F. In a bowl, combine the grated yuca, eggs, Goya All-Purpose Seasoning and kosher salt.
Using a tablespoon, scoop the batter and deep-fry it until golden brown on both sides. Avoid overcrowding the pan/deep fryer. Place the yuca fritters on a sheet pan lined with paper towel to drain before serving.
- Use the least coarse side of a box grater.
- CAUTION WITH THE HOT OIL.
This is one of my favorite sauces made with gastrique. If you have veal stock, go for it instead of chicken stock.
It can be served with lamb chops or duck. You can also serve it with Chicken Liver Pâté.
Black Cherry Sauce
Difficulty: Easy Yield: Serves 4
- 40 g unsalted butter
- 700 g pitted black cherries
- 200 g honey
- ¼ cup white wine vinegar
- Bouquet garni of 2 bay leaves, 10 sprigs thyme
- 2 cups port wine
- 4 cups chicken stock
Melt the butter in a large saucepan over medium heat. Add the black cherries and stir occasionally. Cook the cherries for approximately 4 minutes or until most of the liquid has evaporated.
Incorporate the honey and caramelize the cherries for 2 minutes. Deglaze the gastrique with the white wine vinegar. Add the bouquet garni, port wine, and chicken stock. Stir to combine all the ingredients. Simmer the sauce for 45 minutes or until nappant consistency. Remove the bouquet garni before serving.
- Nappant: French term for a sauce becoming thick enough that it coats the back of a spoon. Pass a finger through the back of a spoon. It is nappant when the sauce doesn’t run together.
- You can make the sauce in advance. Cool it down and refrigerate it. Warm it when ready to use. More chicken stock can be added to loosen it up.
- Bouquet garni: Bundle of aromatic herbs usually placed in a sachet made out of cheesecloth and tied with butcher twine. It is used to prepare soup, stock, stews, sauce…
Monday, November 18, 2013
This is the last recipe of the saga: Things my mom used to cook for me as snacks. I am missing a recipe from the saga, because it has been hard to find farina (Harina del Negrito) to make cream of wheat. It is my favorite of them all. As soon as I get a hold of it, I will post it. But until then…
Difficulty: Easy Yield: Serves 2 to 3
- 1 cup water
- 2 cinnamon sticks
- ¼ cup white granulated sugar
- Pinch of salt
- 1 cup uncooked rice
- 3 cups milk
- Ground cinnamon for serving
Bring the water, cinnamon sticks, sugar and a pinch of salt to a simmer in a saucepan over low heat. Simmer for 1 minute. Add the uncooked rice and continue to simmer for 2 additional minutes. Incorporate half of the milk. Simmer for 12 minutes. Add the rest of the milk and cook for 10 minutes. Remove from the heat. Stir frequently throughout the entire process.
Serve warm or cold. Sprinkle ground cinnamon on top before serving.
- I recommend using a aluminum saucepan.
- You can adjust the sweetness according to your preference.
- You can incorporate more milk at the end to achieve an extra creamy pudding.
- The rice pudding dries up as it gets colder.