BUNDT JELLO MOLD RECIPES

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PUERTO RICAN MOFONGO RECIPE - TABLESPOON.COM



Puerto Rican Mofongo Recipe - Tablespoon.com image

Provided by TABLESPOON.COM

Total Time 20 minutes

Prep Time 10 minutes

Yield 4

Number Of Ingredients 5

4 green plantains
1 lb of chicharrón (crunchy pork skin)
3 garlic cloves, mashed
4 teaspoons of olive oil
2 cups frying oil

Steps:

  • Peel the plantains, cut them into 1 1/2-inch slices, soak them in salty water for 15 minutes, drain them and dry them before putting them on the hot skillet with oil.
  • Fry them for about 12 minutes at medium-low heat or until they turn light brown. Make sure to turn them. Do not brown them too much, so they are easy to mash. Stick a fork in them to check if they are done.
  • Remove them and mash them on a mortar. Add some mashed garlic and pieces of chicharrón.
  • Once you have mashed all the plantains, mold them into the shape of half sphere using your hands or a container. Serve hot with chicken broth or your favorite meat.

Nutrition Facts : ServingSize 1 Serving

HOW TO MAKE SUGAR SKULLS (CALAVERA DE AZúCAR) RECIPE ...



How to Make Sugar Skulls (Calavera de Azúcar) Recipe ... image

Traditional Day of the Dead Sugar Skulls are decorated with a rainbow of colored royal icing.

Provided by Hungry Happenings

Total Time 4 hours 0 minutes

Prep Time 1 hours 30 minutes

Yield 4

Number Of Ingredients 9

Betty Crocker™ gel food color
1/4 cup meringue powder
6 cups granulated sugar
1/3 cup water
7 1/2 teaspoon meringue powder
6 teaspoons water
1 pound powdered sugar
Royal Icing
Sugar Skulls (makes 4 medium 3-D skulls)

Steps:

  • Mix the sugar, meringue powder and water together until all the granules of sugar are wet. Pick up a handful of the mixture and squeeze in your hand. If it holds together, its ready. If it falls apart, it will need a tiny bit more water.
  • Fill your skull mold with the wet sugar, pressing down on the sugar, compacting it as you go. Fill both the front and back skull cavities with the sugar. Scrape off the excess sugar.
  • Cut a piece of parchment paper and a piece of cardboard just a bit bigger than your mold. Set the parchment paper down on top of the mold. Set the cardboard on top of the paper. Grab onto the mold and cardboard, and carefully flip the whole thing upside down. Set it on the counter, then carefully lift the mold up off the sugar skulls. The mold should pop right off. If the sugar sticks, it's too wet. Scrape it out of the mold, clean the mold, and add some more dry sugar to the mixture and try molding it again. If your sugar skulls do not hold together, the mixtures needs more water.
  • Your sugar skulls now need to dry. Midway through the drying cycle you need to carefully flip them over so the back sides can dry out at well. They should be ready to decorate in 12-24 hours.
  • Make royal icing. Beat together powdered sugar, meringue powder, and water until its shiny and will hold stiff peaks.
  • Once your skulls are dried, spread a thin layer of royal icing on the flat part of the back side of each skull. Press the front and back sides together. Use your finger to wipe off the icing that oozes out from in between the two pieces. Allow the skulls to dry for at least an hour.
  • After your skulls are dry, they are ready to decorate. Color small bowls full of royal icing using food coloring. If you wont be using the icing right away, be sure to cover each bowl with plastic wrap.
  • Pipe royal icing onto the skulls. Any simple or elaborate designs. Get as creative as youd like and use lots of bright colors on each skull for a dramatic appearance.
  • Allow your sugar skulls to dry for several hours before using them as decorations for your Day of the Dead event.

Nutrition Facts : ServingSize 1 Serving

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