Around the World

Tuesday, April 13, 2010

We took a delicious trip around the world at Emily Nelson's home, nibbling on yumminess we've brought home from our travels. The food would not have been half as tasty without the stories that went along with them. Where else in New York City could we have enjoyed not one but two delicious versions of Brazilian limeade in one night?!


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PUDIM DE COCO (Emily Nelson)

• 1 cup sugar
• 2 tablespoons water
• 1 (14 ounce) can sweetened condensed milk (fat-free ok)
• 1 (14 ounce) can coconut milk
• 5 eggs
  

1. Oil a tube pan or souffle dish. Set aside.
2. In a small saucepan combine sugar and water. Heat over medium-high until sugar melts and turns golden brown. Pour the caramel into the oiled pan and let harden.
3. Heat oven to 350°F.
4. Whisk together the other ingredients. Pour into the caramel-lined pan. Cover with aluminum foil.
5. Fill a roasting pan halfway with hot water. Put the tube pan in the bain-marie and bake at 350 F for one hour, or until a knife inserted comes out clean.
6. With foil still on top, put the pudim into the refrigerator overnight.
7. Unmold onto a serving platter and serve. (If you have trouble with this try putting the bottom of the pan in warm water to loosen the caramel.

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BRAZILIAN LIMEADE (Emily Nelson)

1 whole large lime or 2 small quartered
1 cup sugar
water and ice

Put everything in a blender (the whole lime, not just the juice) and blend. Then strain the juice with a sieve (to get out a good portion of the zest.) I don't add too much water in the beginning because I add more as I feel it needs it. I also put some of the juice back in the blender with more ice and then add it back to all of the juice.
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BRAZILIAN LIMEADE (Lane Anderson)

2 limes
1/4 cup sugar
1 small can sweetened condensed milk
cold water

Cut the ends off two limes, then quarter them (leaving the rind on). Place the quartered limes--rinds intact--into a blender and cover them with water (about 2/3 full). Pulse the blender until the limes are broken-up, but not too much (I pulse until the pieces of rind look like they are about the size of a peanut). Pour the lime mixture through a sieve to remove the rind and pulp, and then return the lime mixture to the blender. Add the sugar, using less if you supplement with sweetened condensed milk. If you use condensed milk, add to taste--it adds a carmel-ly flavor and causes the mixture to froth on top (I use about 1/4 of a can). Serve and enjoy.

(Note: The only way to go wrong with this recipe is if you blend the limes too much and they make the mixture bitter--if that happens, just start over.)
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餃子 JIAOZI (Chinese Dumplings steamed or boiled)

锅贴 GUO TIE (Chinese Potstickers pan-fried)

(Diane Liu)

FILLING:
6 cups of Chinese cabbage finely chopped
1 teaspoon slat
1 lb ground pork
2.5 tablespoons light soy sauce
1 tablespoon Shaoxing rice wine
2 tablespoons roasted sesame oil
1 tablespoon finely chopped ginger
1 tablespoon cornstarch

50 round dumpling wrappers

Squeeze all water from the chopped cabbage and place in large bowl.
Add pork, soy sauce, rice wine, sesame oil, ginger and cornstarch.
Mix together.

Place teaspoon of filling at center of each wrapper.
Wrap into half moon and form small pleats (this is the fun part).
Boil or pan-fry.

To Boil - cook in boiling water 10-15 minutes
To Pan Fry - heat 1 tablespoon of oil in a frying pan with single layer of dumplings. Cook for 2 minutes. Add water, cover, and steam for 10-15 minutes, then uncover and cook until water has evaporated.
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GUACAMOLE (Sariah Toronto)

2 avocados, mashed
1 medium tomato, cored, peeled and seeded
1/2 c finely chopped red onion
1/3 c chopped cilantro
juice of 1 lime
3/4 t cumin
3/4 t salt
1/2 jalapeno, seeded and chopped
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