Drinks
Arleen’s Pina Colada
Create this base first then add rum according to your taste. This mix will freeze well and can be stored in
a glass container in your refrigerator for a few days. You can also serve this as a virgin pina colada for
those who don’t drink alcohol. For a large crowd, double or triple recipe and serve in a huge punch bowl
with garnishes on top! Makes approximately 8-12 drinks – depending on size of glass.
1 15 oz can of Coco López Cream of Coconut
1 20 oz can of Dole Crushed Pineapple in pineapple juice
1 pint Haagen Dazs Vanilla Ice Cream
1 46 oz can of Dole 100% Pineapple Juice
1 bottle Bacardi Light Rum
Shredded coconut, pineapple slices and cherries for decoration
Plenty of ice
Place in blender, Coco López (make sure you scrape the can) and crushed pineapple, blend until smooth.
Add pint of Haagen Dazs ice cream and about 8 ounces of the pineapple juice. Blend until creamy and
smooth. During the blending process, if the mixture is too thick, add more pineapple juice in increments
of approximately 4-6 ounces. The mixtures consistency should be like a runny milkshake. Transfer this
mixture to a glass container.
To assemble the pina colada: makes about 4 - 8 ounce glasses:
Place in blender approximately ½ cup of the mother base with lots of ice and rum to taste. I use about 6
ounces to start. Blend until smooth. Should the mix be too thick add a little more base. Taste test and
decide if it has enough rum, if not add more (you can’t go wrong here!) Serve with shredded coconut,
pineapple slice and cherry!
Mojitos
I usually make a large quantity of the lime juice base since it can be turned into myriad of drinks and
marinades, so it’s always good to have around. It freezes well. This recipe makes about 10-20 drinks,
depending on glass size.
10-20 Limes
2 cups Simple Sugar syrup
2 liters Club Soda
Bacardi Light Rum
Fresh Mint Leaves
Plenty of Ice
Squeeze limes and strain to remove seeds and pulp. To make simple sugar syrup, combine 2 cups
of sugar with 2 cups of water and heat, stir constantly until sugar dissolves. Add fresh mint and
allow to seep until syrup has mint flavor. Cool completely.
To assemble the mojito:
In a punch bowl add approximately 1 cup of the simple syrup. Toss in the fresh mint and crush it
into the syrup until you start to smell the mint – it’s almost immediate! Add approximately 1 cup
of lime juice and the bottle of club soda. Taste test to make sure the lime juice is sweet with a hint
of mint flavor, adjust according to taste. Add rum to taste, approximately 2 ounces per serving.
Serve over plenty of ice with a sprig of mint as garnish. Enjoy!
Appetizers
Papa Rellenos version 1
2 lbs. Russet Potatoes
4 tbsp. Butter
1/2 tsp. Salt
1 egg
1 tbsp. Corn meal (plus more for dusting rellenos)
Prepared cooked picadillo (ground beef and/or pork seasoned with sofrito)
Vegetable Oil for frying
Peel and cube the potatoes and boil in salted water until fork tender. DO NOT OVERCOOK!
Drain potatoes and mash, adding butter, egg, corn meal, and salt. Mix well, potatoes should be dry
and not mushy. Refrigerate until the potatoes are cold.
Divide the potatoes into portion size as desired (from golf ball to baseball). Sprinkle corn meal on one
hand and carefully spread one of the potato portions on your hand flattening it in the middle. Take a
tablespoon of prepared picadillo and place it in the middle carefully folding the sides over the meat until
it is completely sealed. Sprinkle a bit more corn meal on the relleno to form a very thin coat. Return
papas to the refrigerator to get cold, it's best if you freeze them overnight. Place enough oil in a frying pan
to cover 1/2 of the papa relleno. Fry over medium high heat until golden Papa rellenos have a tendency
of disintegrating if they are not cold enough before frying.
Papa Rellenos version 2
2 lbs Russet Potatoes
1/2 teaspoon Salt
3 Eggs beaten
Dry Bread Crumbs
Picadillo for filling
Flour to coat Papa Rellenos
Vegetable oil for frying
Peel and cube the potatoes and boil in salted water until fork tender. DO NOT OVERCOOK!
Drain potatoes, add salt and mash. Mix well, potatoes should be dry and not mushy. Refrigerate until the
potatoes are cold.
Divide the potatoes into portion size as desired (from golf ball to baseball). In one hand, carefully spread
one of the potato portions flattening it in the middle. Take a tablespoon of prepared picadillo and place it
in the middle carefully folding the sides over the meat until it is completely sealed. Dip papa into egg and
roll in flour to coat. Re dip papa into egg and dip into bread crumbs to coat a second time. Return papas to
the refrigerator to get cold, it's best if you freeze them overnight. Place enough oil in a frying pan to cover
1/2 of the papa relleno. Fry over medium high heat until golden Papa Rellenos have a tendency of
disintegrating if they are not cold enough before frying.
Empanadas
1 package of Empanada pastry discs by Goya
Vegetable Oil for frying
Filling of choice:
Picadillo
Guava
Guava & Cheese
Mozzarella Cheese
Shredded Chicken
Whatever your heart desires!
Defrost empanada pastry until pliable. Make sure to separate the pastry as it does stick
together, you should have 10 pastry discs to work with. Pastry can be cut in half to form
2 empanaditas or left whole to form 1 empanada. Fill center of empanada with approximately
1 tablespoon of desired filling. DO NOT OVERFILL! Fold over to seal and with a fork press
the edges together. Return to refrigerator until pastry is cold to touch. In a frying pan or deep
fryer, add enough oil to cover the empanadas completely. Temperature of oil should be
374 degrees. Fry empanadas until pastry has puffed and are golden brown. Enjoy!
Croquetas de Jamon (Ham Croquettas)
4 tablespoons Butter
1 teaspoon minced Onion
1 cup Milk
3/4 cup Flour
1/2 teaspoon Salt
1/8 teaspoon Black Pepper
1teaspoon of dry wine or dry sherry
2 cups of ground smoked Ham
2 eggs
1 cup bread crumbs
Vegetable oil for frying
In a saucepan, melt the butter and sauté the onions until soft. Add the flour, salt and pepper and stir
to make a roux. Stir until completely incorporated and smooth. Whisk in milk and cook over medium
low heat, stirring constantly until a smooth paste has formed. Add wine/sherry and ground ham, mix
well. Taste and adjust seasonings as needed. Transfer to a plate to cool. If the mixture is sticky add
additional flour.
To form the croquetas:
Once the mixture is cold, scoop approximately 1 tablespoonful and form into the shape of a log.
Whisk eggs and dip each croqueta, coating completely. Roll into bread crumbs. Re dip croqueta
in the egg mixture and roll again in the bread crumbs. Continue until all croquetas have been formed.
Refrigerate until cold, freezing is better.
Place enough oil in a frying pan or deep fryer so that croquettas are completely covered. Temperature
should be approximately 375 degrees. Fry until golden brown. Eat hot!
Alchemy of the Hearth explore the magic of cooking
Arleen’s Pina Colada
Create this base first then add rum according to your taste. This mix will freeze well and can be stored in
a glass container in your refrigerator for a few days. You can also serve this as a virgin pina colada for
those who don’t drink alcohol. For a large crowd, double or triple recipe and serve in a huge punch bowl
with garnishes on top! Makes approximately 8-12 drinks – depending on size of glass.
1 15 oz can of Coco López Cream of Coconut
1 20 oz can of Dole Crushed Pineapple in pineapple juice
1 pint Haagen Dazs Vanilla Ice Cream
1 46 oz can of Dole 100% Pineapple Juice
1 bottle Bacardi Light Rum
Shredded coconut, pineapple slices and cherries for decoration
Plenty of ice
Place in blender, Coco López (make sure you scrape the can) and crushed pineapple, blend until smooth.
Add pint of Haagen Dazs ice cream and about 8 ounces of the pineapple juice. Blend until creamy and
smooth. During the blending process, if the mixture is too thick, add more pineapple juice in increments
of approximately 4-6 ounces. The mixtures consistency should be like a runny milkshake. Transfer this
mixture to a glass container.
To assemble the pina colada: makes about 4 - 8 ounce glasses:
Place in blender approximately ½ cup of the mother base with lots of ice and rum to taste. I use about 6
ounces to start. Blend until smooth. Should the mix be too thick add a little more base. Taste test and
decide if it has enough rum, if not add more (you can’t go wrong here!) Serve with shredded coconut,
pineapple slice and cherry!
Mojitos
I usually make a large quantity of the lime juice base since it can be turned into myriad of drinks and
marinades, so it’s always good to have around. It freezes well. This recipe makes about 10-20 drinks,
depending on glass size.
10-20 Limes
2 cups Simple Sugar syrup
2 liters Club Soda
Bacardi Light Rum
Fresh Mint Leaves
Plenty of Ice
Squeeze limes and strain to remove seeds and pulp. To make simple sugar syrup, combine 2 cups
of sugar with 2 cups of water and heat, stir constantly until sugar dissolves. Add fresh mint and
allow to seep until syrup has mint flavor. Cool completely.
To assemble the mojito:
In a punch bowl add approximately 1 cup of the simple syrup. Toss in the fresh mint and crush it
into the syrup until you start to smell the mint – it’s almost immediate! Add approximately 1 cup
of lime juice and the bottle of club soda. Taste test to make sure the lime juice is sweet with a hint
of mint flavor, adjust according to taste. Add rum to taste, approximately 2 ounces per serving.
Serve over plenty of ice with a sprig of mint as garnish. Enjoy!
Appetizers
Papa Rellenos version 1
2 lbs. Russet Potatoes
4 tbsp. Butter
1/2 tsp. Salt
1 egg
1 tbsp. Corn meal (plus more for dusting rellenos)
Prepared cooked picadillo (ground beef and/or pork seasoned with sofrito)
Vegetable Oil for frying
Peel and cube the potatoes and boil in salted water until fork tender. DO NOT OVERCOOK!
Drain potatoes and mash, adding butter, egg, corn meal, and salt. Mix well, potatoes should be dry
and not mushy. Refrigerate until the potatoes are cold.
Divide the potatoes into portion size as desired (from golf ball to baseball). Sprinkle corn meal on one
hand and carefully spread one of the potato portions on your hand flattening it in the middle. Take a
tablespoon of prepared picadillo and place it in the middle carefully folding the sides over the meat until
it is completely sealed. Sprinkle a bit more corn meal on the relleno to form a very thin coat. Return
papas to the refrigerator to get cold, it's best if you freeze them overnight. Place enough oil in a frying pan
to cover 1/2 of the papa relleno. Fry over medium high heat until golden Papa rellenos have a tendency
of disintegrating if they are not cold enough before frying.
Papa Rellenos version 2
2 lbs Russet Potatoes
1/2 teaspoon Salt
3 Eggs beaten
Dry Bread Crumbs
Picadillo for filling
Flour to coat Papa Rellenos
Vegetable oil for frying
Peel and cube the potatoes and boil in salted water until fork tender. DO NOT OVERCOOK!
Drain potatoes, add salt and mash. Mix well, potatoes should be dry and not mushy. Refrigerate until the
potatoes are cold.
Divide the potatoes into portion size as desired (from golf ball to baseball). In one hand, carefully spread
one of the potato portions flattening it in the middle. Take a tablespoon of prepared picadillo and place it
in the middle carefully folding the sides over the meat until it is completely sealed. Dip papa into egg and
roll in flour to coat. Re dip papa into egg and dip into bread crumbs to coat a second time. Return papas to
the refrigerator to get cold, it's best if you freeze them overnight. Place enough oil in a frying pan to cover
1/2 of the papa relleno. Fry over medium high heat until golden Papa Rellenos have a tendency of
disintegrating if they are not cold enough before frying.
Empanadas
1 package of Empanada pastry discs by Goya
Vegetable Oil for frying
Filling of choice:
Picadillo
Guava
Guava & Cheese
Mozzarella Cheese
Shredded Chicken
Whatever your heart desires!
Defrost empanada pastry until pliable. Make sure to separate the pastry as it does stick
together, you should have 10 pastry discs to work with. Pastry can be cut in half to form
2 empanaditas or left whole to form 1 empanada. Fill center of empanada with approximately
1 tablespoon of desired filling. DO NOT OVERFILL! Fold over to seal and with a fork press
the edges together. Return to refrigerator until pastry is cold to touch. In a frying pan or deep
fryer, add enough oil to cover the empanadas completely. Temperature of oil should be
374 degrees. Fry empanadas until pastry has puffed and are golden brown. Enjoy!
Croquetas de Jamon (Ham Croquettas)
4 tablespoons Butter
1 teaspoon minced Onion
1 cup Milk
3/4 cup Flour
1/2 teaspoon Salt
1/8 teaspoon Black Pepper
1teaspoon of dry wine or dry sherry
2 cups of ground smoked Ham
2 eggs
1 cup bread crumbs
Vegetable oil for frying
In a saucepan, melt the butter and sauté the onions until soft. Add the flour, salt and pepper and stir
to make a roux. Stir until completely incorporated and smooth. Whisk in milk and cook over medium
low heat, stirring constantly until a smooth paste has formed. Add wine/sherry and ground ham, mix
well. Taste and adjust seasonings as needed. Transfer to a plate to cool. If the mixture is sticky add
additional flour.
To form the croquetas:
Once the mixture is cold, scoop approximately 1 tablespoonful and form into the shape of a log.
Whisk eggs and dip each croqueta, coating completely. Roll into bread crumbs. Re dip croqueta
in the egg mixture and roll again in the bread crumbs. Continue until all croquetas have been formed.
Refrigerate until cold, freezing is better.
Place enough oil in a frying pan or deep fryer so that croquettas are completely covered. Temperature
should be approximately 375 degrees. Fry until golden brown. Eat hot!
Alchemy of the Hearth explore the magic of cooking
Recipes
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |