Every year during the holiday season, we like to share traditional Hispanic recipes that our readers might like to prepare. For first and second generation Americans from Spanish-speaking countries, these comfort food staples might already be on the menu. But what about your friends and neighbors who might want to spice up their holiday fiestas with a bit of Latino flair, or at least show off their international culinary skills?
For 2021, we decided to focus on that all important dessert or “postre” to top off your meal, or even to serve after your posada gathering. Remember, these are simple additions to offer your guests while they drink their “champurrado” or spiked “ponche.” Because especially in December, the host or hostess must accommodate their guests in the spirit of the season.
Najarete (Corn pudding)
This is a simple but delicious dessert native to Puerto Rico, but also to Caribbean countries like Cuba and the Dominican Republic with variations throughout the region. It’s light, tasty and the perfect way to top off a heavy meal.
Ingredients- Six corn cobs, husked; one cup of sugar; two tablespoons of corn starch; four cups of whole milk; one cup of water; one teaspoon of nutmeg; a pinch of salt; three cinnamon sticks and a pinch of cinnamon powder.
Preparation- Shave the corn kernels off the cobs, or grate them off if you wish. Toss all the ingredients into a blender except the cinnamon sticks and powder. Mix well. Grab a large strainer and pour the contents through the strainer and into a large cooking pot. Throw away solid parts left in the strainer. Over medium heat, add the cinnamon sticks and bring to a near boil, stirring frequently to avoid sticking. When the consistency starts to thicken, remove from heat and allow to rest for a few minutes. Meanwhile, fill up a slightly larger pot and fill halfway with cold water, and set the pudding pot inside. Stir again frequently to prevent from crusting on top until contents have completely cooled. Check for any remnants from the cinnamon sticks. Now pour the pudding into small ice cream-type glass bowls, sprinkle that pinch of cinnamon to dress each bowl and refrigerate until ready to serve. Depending on the bowl size, should be enough for eight people.
Mexican Sopapilla Cheesecake
Sopaipilla or Sopapilla is a type of fried dough with origins from Spain to South America. In Mexico, this dough is the product of buñuelos, a unique type of light cookie. My recipe for sopapilla cheesecake is baked rather than fried and more like a formal dessert. To make this creation, we’re gonna cheat a bit. But who cares if it tastes great, right?
Ingredients- In the frozen food section at your market, pick up two 2.8 canisters of crescent rolls (easier than making your own dough). Next, you’ll need two 2.8 packages of cream cheese; two cups of sugar; two sticks of butter; two tablespoons of cinnamon; one tablespoon of vanilla extract and 1/4 cup of honey.
Preparation- Preheat oven to 350 degrees. Line large rectangular baking dish with Pam or other cooking spray. After thawing, crack open one dough canister and with a rolling pin, shape to cover bottom of the dish. Soften the butter and mix all the ingredients together (except the honey). Spread 1/2 of your mixture over the first layer of dough. Now roll out your second layer of dough and spread the remainder of the ingredients on top. Bake for about 30 minutes until golden brown. Now drizzle with the honey and allow to cool. Best served when chilled. The pie should accommodate about a dozen guests.
Sweet Fried Plantains
Despite my Central American background, I’ve never been a big plantain fan. I don’t even like bananas. But then I experimented with this recipe and I’m all in.
Ingredients- Four or five ripe plantains. Make sure they are mostly black with only small spots of yellow. Then you’ll need 1/2 cup of brown sugar; two tablespoons of maple syrup and one teaspoon of vanilla extract. Mix the ingredients well. Cut the plantains in two inch squares. Line a large frying pan with butter and light the stove burner on low heat. Add the plantains, as many as possible, and baste the tops of each piece with your sweet ingredients. The plantains will burn quickly. When edges are brown, flip over and repeat process. When done, let plantains drain on a large paper towel. These little guys will be a hit as an appetizer, or as an after dinner treat. And the kids will love them too.
For other recipes on tamales, empanadas and other delightful holidays treats, please refer to additional articles in this Hispanic Kitchen category. Buen Provecho…
