Mango Preserves (Puerto Rico)

6 mangoes, peeled
4 cups water
4 cups granulated sugar
1 teaspoon vanilla extract

Combine the mangoes and water in a pot and bring to a boil over
high heat.
Remove the mangoes and measure 4 cups of the liquid,
discarding the rest.
Combine mangoes, the liquid, the sugar and the
vanilla extract in the same pot and boil over moderate heat until
the syrup thickens (222 degrees F on a candy thermometer).
Allow to
cool and serve chilled or at room temperature.

Will keep for 1 week refrigerated.

Serves 6.

Piri Piri

2 red chile peppers
1 cup olive oil
Zest of 1 lemon
1 bay leaf

Combine chile peppers with olive oil, zest and bay leaf in a jar
with a tight-fitting lid.
Leave it in a warm spot for two or three
weeks.
The longer you keep the Piri Piri, the hotter it will get.
A
few drops will enhance almost all Caribbean dishes, especially fish
dishes.

Puerto Rican Beef Stew

1 tablespoon vegetable oil
2 pounds beef top round, cut into 1-inch cubes
2 green bell peppers, seeded and chopped
2 onions, chopped
4 cloves garlic, finely chopped
1/4 cup chopped cilantro leaves
2 tablespoons vinegar
1 teaspoon dried oregano
1 cup tomato sauce
3 bay leaves
Salt and freshly-ground pepper, to taste
1/2 pound carrots, cut into 1-inch pieces
1/2 pound potatoes, peeled and cut into 1-inch cubes
1 cup frozen peas
1/2 cup pimento stuffed olives
1/4 cup (60 ml) raisins

Heat the vegetable oil in a large, heavy pot over moderate heat
and brown the meat.
Add the peppers, onions, garlic, cilantro,
vinegar, oregano, tomato sauce, bay leaves, salt and pepper and
simmer covered for 1 hour.

Add the carrots and potatoes and simmer 1 hour, or until the
meat is tender.
Add the remaining ingredients and simmer an
additional 15 minutes.

Serves 6 to 8.

Puerto Rican Cheese Fritters

1/2 pound Gouda, Swiss, or Cheddar cheese, grated
1 egg
2 tablespoons cornstarch
Cayenne pepper, to taste (optional)
Bread crumbs (for coating)
Vegetable oil for (deep-frying)

Combine the cheese, egg, cornstarch and cayenne in the bowl of
an electric mixer and beat on high speed until well blended.
Roll
into small balls using 1 teaspoon of mixture.
Coat with the bread
crumbs and fry in oil heated to 350 degrees F until golden brown.
Drain on paper towels and serve immediately.

Serves 4 to 6 as an appetizer.

Mofongo (Puerto Rico)

3 light green plantains
Vegetable or peanut oil (for frying)
4 garlic cloves, peeled
2 tablespoons olive oil
4 ounces chicharrones (cracklings)
Salt (optional)
Chopped fresh cilantro or parsley

Peel plantains by slicing off the ends and cutting 3 or 4
lengthwise slits through the peel.
Soak in cold water for 10
minutes, and pull of the skin in strips.
Cut crosswise into
1/2-inch slices, cutting at an angle so the slices have an oval
shape.
Sauté in vegetable oil until softened but not
browned.
Set aside on paper towels to drain and cool.

Mince or press garlic; add to olive oil and mix well.

Process cooled plantains in a food processor until barely smooth
(this is traditionally done with a mortar and pestle).

Break chicharrones into bite-size pieces.

In a bowl, mix plantains, chicharrones, garlic and oil.
Taste
for seasoning and add salt if necessary (chicharrones may make dish
salty enough).
Form into egg-size balls with your hands.
Serve
warm, dusted with cilantro.

Makes about 20 balls.

Rum-Raisin Pound Cake

1 1/2 cups brown raisins
2 1/4 cups sifted all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/4 cups (2 1/2 sticks) unsalted butter
(at room temperature)
1 2/3 cups granulated sugar
5 large eggs
7 tablespoons dark rum
2 teaspoons vanilla extract
1/2 cup confectioners’ sugar
2 teaspoon whipping cream

Preheat oven to 350 degrees F.
Butter and flour a 12-cup Bundt
pan.

Toss raisins with 2 tablespoons flour in small bowl.
Combine
remaining flour, baking powder and salt in medium bowl.

Using electric mixer, beat butter in large bowl until light.
Add
1 2/3 cups sugar and beat until fluffy.
Adding eggs 2 at a time,
beat after each addition until well blended.
Beat in 6 tablespoons
rum and vanilla extract.
Mix in flour mixture, fold in raisin
mixture and spoon batter into prepared pan.
Bake cake until top is
golden and tester inserted near center comes out clean, about 1
hour.

Cool in pan on rack 10 minutes.
Turn out cake onto rack and cool
completely.

Stir confectioners’ sugar and 1 tablespoon rum in bowl until
smooth; mix in cream and spoon over cake.
Let stand until glaze is
set, about 30 minutes.

Makes 12 servings.