Cocado – Amaze Balls

Cocado

I have been to Push Start Kitchen (an underground supper club in Atlanta) twice so far. Zach and Cristina are absolutely delightful hosts. Zach is an amazing chef and the food so far has never failed to please both visually and tantalize my taste buds always leaving me wanting to go back for more. I have to thank my friend Kiana for introducing me to that place.

On both occasions they have ended with this delightful Costa rican treat. I went googling on line for a recipe for it and found something called a Cocada. I went ahead and tried it out but reduced the sugar as it just seemed way too  much sugar at 2 cups!. Zach rolls his in powdered honey. I decided to roll the ones I made in a mix of almond and pecan grinds. I loved it and so did everybody else. Now these are  nowhere near as delicious as Zach’s but at the moment they will do.

The reason I called them Amaze Balls – is because that is the name Sumier came up with after he had the first one and Yen happily agreed.

I did one more modification, I took a quarter of the mixture and then added Lilikoi syrup to it and cooked it for a little longer to dry up the syrup. So I got a Lilikoi flavour to it – and those were simply delightful as well.

Recipe

• 1 can sweetened condensed milk
• 1 1/4 cans granulated sugar – use the empty condensed milk can to measure it
• 1 lb frozen grated coconut (unsweetened)
• 1/4 cup of milk
• 1 tsp vanilla extract
• 1 cup almonds (skins on)
• 1 cup pecans

Method

Grease a baking sheet with butter and set aside.

Mix the condensed milk, sugar, coconut, vanilla extract and milk in a heavy-bottom saucepan and cook over medium-low heat, stirring constantly. When the bottom of the pan starts to show and the mixture is a bit thicker (20-25 minutes) and the color has turned a little turn off the heat. Pour the mixture on the baking sheet – spread out and let it cool.

Use your food processor to pulse the almonds and pecans to a powder.

Once the mixture is cool, using a small cookie scoop or two spoons, scoop the mixture, roll it into a tight ball between your palms and then roll it in the ground nut powder. Thats it!

Oreo Cookie Balls

Oreo truffes

I had these over two years ago at Mandy’s house for a Christmas Party. The food was incredible and so well laid out and the punch was every so ‘delicious’. Apparently I liked it so much I had quite a bit of it along with a generous helping of these delicious truffles. I had to ask what they were as the taste was so familiar but I just could not put  my finger on it. Mandy was kind enough to tell me how to make them. They are simple and every so yummy. You can coat them with just about anything that you like – white chocolate, sprinkles – just put them on before the chocolate has set.

Recipe

• 16oz oreo cookies (the three row pack)
• 8 oz cream cheese (room temp)
• 8 oz nestles chocolate block
• 2 cups sweetened shredded coconut

Method

Use your food processor to grind the cookies into a fine powder. Put in the cream cheese and process until its forms a dough. I used a small cookie scoop to get the same sized balls. Roll them between your palms to form a ball. Place on a silicone  (or parchment) lined cookie sheet. Refrigerate for at least a half hour.

Melt the chocolate over a double boiler. Dip each ball into the chocolate to coat. You can use two forks or chocolate dipping tools to get it coated. Place it back on the cookie sheet. Sprinkle your decorations on now. Then refrigerate after you have done all of them. I rolled half of them in sweetened coconut flakes right after dipping them in chocolate. They were yummy as well.

Coconut Macaroons

Coconut Macroons

 

I am sure you have had many a macroon. However, have you ever tried eggless ones? Now, here is one recipe that you can satisfy at least vegetarians with.  They are very moist, chewy a slightly crunch exterior and yes very easy to  make.  For once I even managed to get the all the same size (I used a cookie scoop to help). The only problem with the scoop is that when you press the lever to release a bit of the macroon gets slight stuck so you have to mush it together. Quite an easy task though.

Recipe

Makes 24

• 14oz bag sweetened coconut flakes
• 3/4 cup sweetened condensed milk
• 1 tbsp heavy cream
• 1.5 tbsp all purpose flour
• 1 tbsp vanilla extract

Method

Pour the condensed milk into a bowl with the extract and cream and stir. Add the coconut flakes and stir to combine and wet all the flakes.

Dust the flour on top and combine again.

Use a cookie scoop (medium size). Scoop onto a parchment or silicone lined sheet. Bake at 325F for 17 -20 mins turning the tray halfway through the baking procedure. The macroons are done when you see the slightly browning. Take them out of the oven and let them cool.

They stayed for 3 days at my house and then they were gone.

 

Rava Dosa (Semolina)

Semolina Dosa

I love dosa’s and ever since I got a Vitamix and my mother-in-law figured out the perfect proportion to work with we have had dosa’s on a regular basis. The issue with regular dosa’s is that you have to plan ahead – like 48 hours in advance. What I like about this recipe is that you can decide a half hour in advance that you want to eat dosa’s and just make them. I used the very fine semolina (rava/farina) and did not have to grind anything down to a batter. They also come out a bit crispier than regular dosa’s.

For the filling you can make just about anything, the standard is a potato veg. However, these are so yummy on their own you can eat them with either green chutney or ketchup – yes ketchup and if you have an Indian grocery store nearby try them with Maggie hot and sweet.

Recipe

• 1 cup semolina (rawa)
• 2 tsp plain flour
• 1/2 cup curds (yoghurt)
• 2 green chillies chopped
• 1/2 tsp cumin seeds
• 3 tbsp grated coconut
• salt
• oil

Method

Mix the semolina, flour, curds and 1/2 cup of water to make a batter. Make sure the batter is mixed well and cover and set aside for at least 20 minutes.

After the 20 minutes are up, add the green chillies, cumin seeds, coconut, salt to taste and mix well. Add more water to thin out the batter. It should be a be a slightly pourable consistency.

Heat a large non-stick frying pan, have the heat on medium high. When the pan is hot, pour about a 1/2 cup of batter on the pan. I used a little spreader to spread it starting from the center and going out in a spiral. Then drizzle a little oil around the edges of the dosa.

When the sides start to brown and the dosa releases check the underside so it is has become brown. Flip over to the other side and cook for just about 20 seconds.

Serve with green chutney or a potato vegetable (recipe to follow)

Coconut Cake

Coconut cake

This is the most moist cake you will ever eat (until the next one). All the coconut makes it extremely soft and it stayed soft for 3 days outside the refrigerator (well the last piece did). I modified this recipe from a Cuisine At Home book I had. If you have fresh pineapple I am sure that would be much better for the pineapple topping.  The cake can be had by itself but the topping gives it a very nice contrast. I hope you enjoy it.

Recipe

Ingredients

• Dark Brown sugar and butter to coat the pan

• 1 cup sweetened shredded coconut
• 1.5 cups cake flour
• 3/4 tsp baking powder
• 1/2 tsp table salt
• 1/2 cup softened unsalted butter
• 3/4 cup sugar
• 1   egg
• 1/2 cup milk
• 1/2 cup cream of coconut
• 1/4 cup dark rum

Pineapple sauce

• 2.5 cups powdered sugar
• 1 tbsp light corn syrup
• 1 tbsp fresh lime juice
• 1 4oz can of pineapple pieces pureed

Method

Butter an 8inch silicone pan and then pour in brown sugar and swirl to coat.
Pulse coconut in the food processor until it is fine.
Combine sifted flour, baking powder, salt and ground coconut.
Cream butter and sugar until light and flufly. It takes about 4-6 mins in a stand mixer. Add the egg and continue to beat until blended.
Combine milk, cream of coconut and rum. Alternately beat the dry and wet ingredients starting and ending with the dry. Mixing well after each addition. Do not overbeat.
Pour the batter into the pan and bake in a 350F oven for 35 mins. The toothpick will come out slightly moist with crumbs attached. Cool cake in the pan and then turn out onto your serving platter. Cut into wedges and serve with pineapple sauce.

Pineapple sauce
Boil pineapple juice, corn syrup and pineapple puree for about 5 mins. Pour over the powdered sugar. Stir to combine.