Tag: dessert
Cabelleros Pobres (Mexican French Toast)
Cabelleros Pobres (Mexican French Toast)
While you usually eat French toast for breakfast, this Mexican version called caballeros pobres(“poor knights”) is eaten as a dessert. Popular in the Yucatán, this French toast is served with a homemade syrup consisting of piloncillo sugar simmered with a whole cinnamon stick, cloves, anise seeds, and raisins. Since I’m not a huge fan of raisins, I chose to leave them out.
Servings: 2
Equipment
- electric hand mixer
Ingredients
- 3/4 cup milk
- 1 tbsp sugar
- 1/2 tsp vanilla
- 2 large eggs whites and yolks separated
- 4 slices bread thick sliced
- 1/4 cup vegetable oil
Syrup
- 1/2 cup water
- 1/2 cup piloncillo, panela, or brown sugar
- 1/2 small cinnamon stick
- 1 clove
- 1/8 tsp anise seeds
Instructions
- Simmer all of the syrup ingredients in a small pot over medium heat for 6-8 minutes until reduced and thick. Strain the whole spices and keep warm.
- Using an electric hand mixer, beat the egg whites until they peak.
- Beat in the egg yolks. Then whisk in the milk, sugar, and vanilla.
- Dip thick slices of bread in the egg batter on both sides. Let each slice absorb the batter.
- Heat up the cooking oil on a griddle over medium heat. Place the battered bread on the griddle.
- Cook the French toast for 5 minutes a side until browned. If your bread is 1” or more, press it down with a spatula to flatten it. You will want the inside cooked all the way through.
Frozen Lemon Greek Yogurt
Frozen Lemon Greek Yogurt
Frozen yogurt is the slightly healthier alternative to ice cream. All you have to do is whisk the ingredients together and churn it in an ice cream machine. You can flavor the frozen yogurt with just about anything: fruit, chocolate, candy pieces, etc. I used lemon juice and a little vanilla, creating a tart and creamy frozen Greek yogurt.
Equipment
- ice cream maker
Ingredients
- 2 1/2 cups full fat Greek yogurt
- 1/2 cup heavy cream
- 3/4 cup sugar
- 1 lemon juiced
- 2 tsp vanilla
Instructions
- Whisk all of the ingredients together in a bowl.
- Pour the batter into an ice cream machine. Churn for 25 minutes.
- Scoop out the frozen yogurt into a container and freeze for 2 hours before serving.
Calamansi Cheesecake Bars
Calamansi Cheesecake Bars
Since learning how to cook Filipino food a couple of years ago, I’ve been a little obsessed with calamansi juice. The fruit looks like a large lime with the center of an orange, but has a citrusy/pineapple flavor. With the fruit being indigenous to the Philippines, you can really only find calamansi concentrate in the U.S. unfortunately, but it’s better than nothing. I’ve also been obsessed with cheesecake for the last 38 years of my life. So here’s a popular Filipino dessert that is a combination of cheesecake and a lemon bar, just with calamansi juice.
Equipment
- food processor
Ingredients
Crust
- 3/4 cup graham cracker crumbs
- 1/2 cup flour
- 1/4 cup brown sugar
- 1/4 cup cold butter
- 1/4 tsp salt
Cheesecake Filling
- 8 oz cream cheese softened
- 1 cup sugar
- 2 large eggs beaten
- 2 tbsp flour
- 1/4 cup calamansi juice
- 1/4 tsp baking powder
- powdered sugar
Instructions
- Mix together the graham cracker crumbs, flour, brown sugar, and salt.
- Add to a food processor with the cold butter. Pulse until the butter looks like coarse crumbs.
- Press the crumbs into a greased 10” springform pan or an 8”x8” baking pan. Preheat the oven to 350 degrees. Bake for 8 minutes.
- While the crust is baking, add all of the filling ingredients into the food processor and blend until smooth.
- Once the crust is finished baking, pour the batter on top. Bake for 30 minutes.
- Allow the bars to cool at room temp for an hour. Then placd in the refrigerator and let cool even further for 4 hours.
- Lightly dust the top with powdered sugar.
