Desserts from Colombia - 2018 Opening Event


​Torta Maria Luisa (Colombian layered orange cake with jam)
 
INGREDIENTS:
  • 1 cup butter
  • 1 cup sugar
  • 4 eggs
  • 2 ¼ cups cake flour
  • 1 ½ tsp baking powder
  • ½ tsp salt
  • Zest of one lime
  • 1 tsp vanilla
  • ¼ cup buttermilk
  • 1 cup fresh orange juice
  • 1 ½ cups seedless raspberry, strawberry or orange marmalade)
  • ¼ cup powdered sugar for sprinkling over the top of the cake
 
DIRECTIONS:
  • Place the orange juice in a small saucepan.  Bring to a simmer and cook down to ½ cup.  Set aside to cool
  • Preheat oven to 350F and grease 2 8” cake pans as well as line the bottoms with parchment paper or wax paper
  • In a standing mixer, beat butter with sugar until fluffy and well mixed
  • Add eggs, one at a time to the butter/sugar mixture, beating well after each egg is added
  • Whisk flour, salt, lime zest and baking powder together.  
  • Stir buttermilk and vanilla into the reserved orange juice
  • Add the dry ingredients to batter alternately with liquids until just mixed
  • Divide batter between the 2 pans
  • Bake about 30-35 minutes until cake springs back lightly when just touched and a toothpick in center comes out clean
  • Cool the cakes on a rake
  • Heat jam in microwave until it is a spreading consistency
  • Place one cake layer on a serving plate and spread jam over the cake
  • Top with second cake layer and dust top with powdered sugar

OBarras de Limon (Colombian Lime-Lemon Bars)

INGREDIENTS:
Crust:  
·      2 cups graham cracker crumbs
·      6 tbsp melted butter
·      ¼ cup brown sugar
·      Zest of 1 lime
Filling:
·      2 egg yolks
·      1 can sweetened condensed milk
·      Juice of 2 limes
·      Juice of 1 lemon
·      Zest of 1 lime
·      Zest of 1 lemon
 
DIRECTIONS:
·      Place rack in center of the oven and preheat to 350 degrees
·      Butter a 9X13 glass baking pan and set aside
·      To make the crust, combine graham cracker crumbs with melted butter, zest and sugar Press into prepared pan, pressing crust mixture one inch up the sides of the pan and bake for 7 minutes and cool
·      To make the filling, put the sweetened condensed milk in a bowl and beat with an electric mixer on medium speed for 2 minutes. Add the egg yolks, lime, lemon juices then zest. Beat until smooth about a minute
·      Pour the filling over the baked crust, spreading evenly and bake for about 15 minutes or until just set
·      Let it cool to room temperature then refrigerate for at least 2 hours 
·      Cut into bars with a sharp knife

Mantecada, Colombian-style Corn Bread
 
INGREDIENTS FOR ONE 9 INCH SQUARE PAN:
1 ½ cups corn meal
½ cup all purpose flour
1 tsp baking powder
2 sticks unsalted butter
1 cup sugar
5 large eggs
1 tsp vanilla
 
 
DIRECTIONS:

  • Preheat oven to 350 degrees and butter square pan
  • In a large bowl and using an electric mixer on medium speed, beat butter and sugar until creamy. 
  •  Add eggs to butter/sugar mixture, one at a time, beating well after each addition
  • Stir in vanilla extract
  • In another bow, stir together corn meal, flour and baking powder
  • Add dry ingredients to wet ingredients in 2 additions, beating on low speech after each addition until smooth
  • Spread batter evenly in the prepared pan
  • Bake until toothpick comes out clean in the center….about 35 minutes
  • Remove from oven and let stand for 10 minutes
  • Cut into squares

BREAD PUDDING WITH MANGO SAUCE
 
INGREDIENTS for a 9X13 pan:
  • 2 braided Challah loaves, cubed…about 12-18 cups
  • 8 eggs plus 2 egg yolk
  • 2 ½ cups of whole milk
  • 2 cups of heavy whipping cream
  • 1 tbsp vanilla
  • 1 tsp cinnamon
  • 1 cup brown sugar
  • 1 cup white sugar
  • Pinch of sea salt or regular will do!
  • 3 ripe mangos, diced
  • 6 tbsp water
  • 8 tbsp sugar
  • 1 cinnamon stick
  • 1 tsp lime juice
  • Grated coconut for garnish (optional)
 
DIRECTIONS:
  • Position rack in center of oven and heat to 350 degrees
  • Butter a 9X13 baking pan (I use a glass one)
  • Cut Challah into 1 ½ “slices then into cubes
  • Beat eggs then add milk, cream, sugar and spices
  • In as large a bowl or pot you have, put several batches of the cubed bread into the batter, spoon out and place in baking pan
  • Continue process of bread in batter, spoon out and place in baking pan until all the cubes are in the pan
  • Leftover batter can then be poured all over bread then gently push down
  • Cover with plastic wrap and refrigerate overnight
  • In the morning, gently push down pudding before baking
  • I usually place baking dish into a larger baking pan and fill halfway up with water…(I put larger baking pan or cookie sheet in oven first, then heavy pudding pan, then fill with water)
  • Bake for 45 minutes or knife in center comes out clean
 
  • To make the mango sauce….
  • In a medium saucepan, over high heat, boil the water, sugar and cinnamon stick. 
  • Add diced mango and lime juice
  • Bring to a boil and reduce heat to low and simmer until liquid reduces and the sauce thickens, about 35-45 minutes. Stirring frequently to avoid burning. Set aside
  • Top the bread pudding with the mango sauce and coconut


POLVORONES de Canele (Colombian Cinnamon Cookies)
 
INGREDIENTS:
  • 2 sticks of unsalted butter, softened
  • ½ cup of confectioner’s sugar
  • ½ cup cornstarch
  • ½ tsp pure vanilla extract
  • 1 ½ cups all-purpose flour
  • ¼ tsp salt
  • 1 cup confectioner’s sugar
  • 1 tsp cinnamon
 
DIRECTIONS:
  • 350 degree oven and cover a large baking sheet with parchment paper
  • Cream butter and sugar until combined
  • Add cornstarch, vanilla, flour and stir into creamed mixture to form stiff dough
  • Refrigerate for about an hour
  • Shape into 1-inch balls (about 36)
  • Mix 1 cup confectioner’s sugar and 1 tsp cinnamon
  • Roll balls in sugar/cinnamon mixture
  • Bake 20-22 minutes in preheated oven until bottoms nicely browned on bottom and slightly brown on top
  • Cool cookies on wire rack until completely cool
  • Can store or even freeze appropriately until the Dessert

Tres Leches Pina Colada Milk Cake
 
INGREDIENTS:
  • 1 18 ounce box of yellow cake mix without pudding
  • 3 eggs
  • 1 ¼ cups of water
  • 1/3 cup vegetable oil
  • 1 8 ounce can crushed pineapple
  • 1 15 ounce can cream of coconut
  • 1 cup of milk
  • 1 cup heavy whipping cream
  • ¼ cup white sugar
  • 1 tsp vanilla
  • Couple tablespoon of toasted flaked coconut to sprinkle on top of cake
 
DIRECTIONS:
  • Preheat oven to 350 degrees and grease a 9X13 glass pan
  • Stir yellow cake mix, eggs, water and vegetable oil in a bowl until moistened and beat with an electric mixture for 2 minutes.  Stir in pineapple 
  • Pour batter in prepared pan
  • Bake in preheated oven until cake is lightly browned and toothpick inserted in center comes out clean. About 30-40 minutes
  • Whisk cream of coconut with milk in a bowl until smooth; pour over hot cake and allow to cool
  • Whip cream with sugar and vanilla until soft peaks form
  • Frost top of cake with whipped cream and sprinkle with toasted coconut

Torta de Manzana (Colombian Style Apple Cake)
 
INGREDIENTS:
  • 6 medium apples, peeled and cored
  • ¾ cup of sugar, divided
  • ½ tsp cinnamon powder
  • Juice of ½ lime
  • ¼ cup water
  • 5 tbsp melted butter
  • 2 eggs, beaten
  • ¼ cup cornstarch
  • 2 tbsp of flour
  • 1 tsp baking powder
  • 1 tsp vanilla 
  • 2 cups pound cake crumbs (I use Sara Lee frozen pound cake)
 
DIRECTIONS:
  • Preheat oven to 350F and lightly grease a 9” round cake pan
  • Slice the apples into thin slices and place apples in a medium pot with ¼ cup sugar, cinnamon, lime juice and water. Cook on medium heat for 5 minutes, set aside and cool slightly
  • Place half of the cooked apples with melted butter, eggs, corn starch, flour, baking powder and mix until just combined.  Add pound cake crumbs and mix until cake batter is smooth
  • Place the remaining apples on the bottom of the greased 9” round cake pan
  • Pour batter over the apples on the bottom of the cake pan
  • Bake for about 25 minutes and cool cake in pan for 10 minutes
  • Run a sharp knife around sides of the pan to loosen cake and turn cake out onto a platter


PAN DE BANANO Y NARANJA-
BANANA ORANGE BREAD WITH DRIED CRANBERRIES
 
INGREDIENTS FOR 2 LOAVES:
  • 2 cups flour
  • 1 ½ tsp baking powder
  • 2/3 cup sugar
  • 6 ripe bananas
  • 2 beaten eggs
  • 2 tbsp honey
  • ¼ tsp cinnamon
  • Pinch salt
  • ½ cup melted butter
  • 1 cup dried cranberries
  • Zest and juice of 1 medium orange
  • ½ tsp almond extract
  • Powdered sugar for garnish
 
DIRECTIONS:
  • Preheat oven to 350 degrees
  • Grease loaf pans with butter
  • Sift flour with the baking powder into a bowl, add sugar, cinnamon and salt
  • In a medium bowl, add mashed bananas, eggs, honey almond extract, butter, orange juice and zest
  • Add banana mixture to flour mixture, stir until smooth then add cranberries
  • Spoon batter into pans and bake for 45-50 minutes or until toothpick comes out clean
  • Cool on rack and sprinkle with powdered sugar
  • **I usually take them immediately out of the pans and wrap them in foil. Either place in freezer or refrigerator until ready to use**


 

Lunch
Small Plates

Cucumber Salad  |  $7.00
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Supreme Pizza  |  $7.00
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Dinner
Entrees

Steak and Frites  |  $15.00
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Wild Salmon |  $15.00
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