Chunchullo Recipe » Wine

Torta De Coco (Coconut Cake)

admin — Mon, 07 Apr 2008 07:09:17 +0000

Ingredients:
1 1/2 cups sherry wine (a drinkable not too dry sherry(NOT cooking sherry)
8 ounces raisins
2 cups sugar
3 cups water
2 cinnamon stick
7 ounces shredded unsweetened coconut (dessicated is fine)
1 poundcake (the recipe I use provides a 10-inch cake)
10 egg, separated
2 teaspoons ground cinnamon
butter, for the pan

Directions:
Soak the raisins in the sherry.

Pre-heat the oven to 375 degrees.

In a saucepan, combine the sugar, the water and the cinnamon sticks and cook over medium heat, stirring occasionally, until it forms a thick syrup.

Add the coconut, stir well, and cook another three minutes, stirring occasionally.

Remove from heat and allow to cool; when cooled, remove and discard cinnamon sticks.

Grate the poundcake into a large bowl.

Beat the egg yolks and add them to the pound cake along with the coconut mixture, the raisins and sherry and the ground cinnamon.

Butter a ten inch springform pan.

Beat the egg whites until they form stiff peaks.

Fold them, using a rubber spatula, into the cake mixture, blending well but gently.

Pour the batter into the prepared pan and bake for an hour, or until a knife inserted in the center comes out clean.

Cool on a rack before opening the springform pan.

Note: Even the best springform pans leak sometimes, so wrap the bottom with some foil and place a cookie sheet on the oven shelf beneath the shelf on which you bake the cake.

How visitors found this page:

torta de coco colombia
recipe for colombian coconut cake
unsweetened coconut cake

Colombian Potato Salad

admin — Mon, 07 Apr 2008 06:48:34 +0000

Ingredients:
2 lbs red potato, cooked, peeled and cut into 1 inch cubes when cooled, about 6 cups total
3 large carrot, peeled, cut into 1/2 inch pieces and steamed until crisp-tender, cooled
1/2 cup chopped red onion
1/4-1/2 cup chopped cilantro, depending on taste
3 large tomato, cut into 1 inch chunks

For the Dressing:
1/3 cup wine vinegar
1 tablespoon oil
1 teaspoon seasoning salt, to taste
1 teaspoon sugar
1/4 teaspoon fresh ground black pepper

Directions:
Combine potato cubes, carrot pieces, chopped onions and cilantro in a large bowl.

In a small bowl whisk together dressing ingredients and pour over salad ingredients.

Gently combine tomato chunks with the rest of the salad.

Chill and allow flavors to blend.

Colombia Space Shuttle Chicken

admin — Sun, 06 Apr 2008 10:58:05 +0000

Ingredients:
4 tbl Butter or margarine
1/3 cup Seasoned bread crumbs
1/2 tsp Salt
1/4 tsp Black pepper
3 lb Fryer, cut up
1 x Garlic clove minced fine, or pressed
1/4 tsp Salt
1 pch Black pepper
1/2 tsp Thyme
1/2 cup White wine
Chicken

Directions:
Place butter or margarine in a small bowl. Microwave at high (100%) until melted, 1 to 1 1/2 minutes. Combine crumbs, salt and pepper in a plastic sack Dip chicken pieces in melted butter. Put chicken in the sack, a few pieces at a time, and shake to coat. Place chicken pieces, skin side up, in a 2 quart oblong baking dish, with thickest portions to outside of dish.

Cover with wax paper. Microwave at high (100%) 12 minutes. Rearrange chicken. In a one cup measure, combine garlic, salt, pepper, thyme, onion and white wine. Pour over chicken. Microwave at medium high (70%) until chicken is tender, 14 to 16 minutes.

Makes 4 servings.