These distinctively round empanadas are filled with a slightly spicy mixture of cheese, chile peppers, onions, tomatoes, and green olives.
We are overrun with it in our house! Peeps, jelly beans, chocolate eggs... what to do with all of that candy? (before I just eat it by myself!). Fortunately, About.com's guide to candy, Elizabeth LaBau, has many other great ideas for baking with Easter candy.
This soft, melt-in-your-mouth candy is easier to make than you might think, and homemade marshmallows taste so much better than the store bought kind. You can also color/flavor them with flavored gelatin, and you can also pipe them into molds or freeform shapes.
Recipe for Maria-mole (Brazilian Marshmallow Candy)
Anyone happen to know why this traditional Bolivian dish of breaded steak, sautéed onions, and vegetables is called falso conejo ("faux rabbit")?
It's a mystery.
But it is a delicious, satisfying meal, and rabbits need not worry. I made a version of this dish with breaded sliced tofu in place of the beef for the vegetarians in the family, and it was also quite tasty.
These empanadas have a crisp, sweet cornmeal crust, and are filled with manjar de leche, a vanilla and cinnamon flavored pastry cream. They are a popular treat during the week leading up to Easter (Semana Santa) in Guatamala.
Fanesca is special Ecuadorian dish served only during the week leading up to Easter. It's an elaborate, rich stew made with twelve different beans and grains (to represent the 12 disciples), salt cod (fish for Good Friday), squash, and other vegetables.
Fanesca - Ecuadorian Easter Soup
More Recipes for Semana Santa
The Portuguse word casadinho means somthing like "little married", and these little Brazilian alfajor-style cookies are married together with sweet guava paste (goiabada). The delicate shortbread cookies are lightly flavored with lemon.
More Sandwich Cookies...
Bem Casados - Happily Married Cookies
Chocolate Caramel Sandwich Cookies (Chocolate Alfajores)
Lemon Lime Alfajores - Alfajores de Limon
Anise Sandwich Cookies with Orange Sugar Syrup - Alfajores de Miel
This savory, creamy, vegetarian quinoa dish is a specialty of Bolivia.
The batter for these cheesy rolls is quick to make in the blender or food processor. Bake them in a muffin tin to speed things up even more (instead of shaping them into balls, as per the more traditional recipe). These gluten free rolls are perfect for an afternoon snack with coffee or for the dinner time bread basket.
Don't throw it out! As bread ages, the moisture in the starch molecules seeps out into the spaces in between, and the starches crystallize. Warming the bread, especially in the presence of water, can soften the starch molecules. If the bread is only slightly stale, toasting it will improve its texture and flavor. If the bread is very crusty and too hard to chew, spritz it well it with water, wrap it in foil, and heat it in the oven. The steam will soften it and the flavor will improve once it is hot. (Once it cools, though, it will be even more hard and stale than before).
Every cuisine has a recipe or two for dealing with stale bread. For example, around the holidays in Brazil you can buy specially prepared "stale" bread slices for making rabanadas (Portuguese-style French toast). Bread pudding is a classic - and can be sweet or savory. Or if you can't think of anything else, make some croutons, or process stale bread into crumbs and freeze them. Breadcrumbs are great for breading croquettes, or for topping casseroles.
Savory Sausage Bread Pudding
Bread Pudding with Guava and Dulce de Leche
Savory Bread Pudding with Mushrooms & Swiss Chard - Budin de Champińones
Panettone Bread Pudding - Budin de Paneton
Rabanadas - Brazilian/Portuguese French Toast