Mocha Chiffon Pie with Rum

This pie is quite tasty but takes a bit of work to come together. It might be best to make it a day before and allow it to refrigerate overnight to become more set. So plan to make this pie ahead and resist the temptation to dig into the pie before it is set. This pie should be kept refrigerated. If you need to have it out of the refrigerator for a little bit, try to freeze it for a few minutes to help it stay cooler longer.

The chocolate blended with coffee and rum creates a complex flavor for this pie that is more than just chocolate alone. I used the crumb crust option because it was easier not to turn on the oven on a hot day. Either type of crust would be delicious. This pie is a great option when you need something to make ahead.

Mocha Chiffon Pie with Rum 

• Baked pie shell or crumb crust
• 1 envelope (1 tablespoon) unflavored gelatin
• 1/4 cup cold water
• 3 ounces unsweetened chocolate
• 1 3/4 cup milk
• 3 eggs, separated
• 3/4 cup sugar
• 1 Tbsp. instant coffee
• 1 tsp. vanilla
• 2 Tbsps. rum or brandy
• 1/4 tsp. salt
• optional: whipped cream and shaved chocolate

Have the crust ready. Soften the gelatin in the cold water. Melt chocolate in the milk and blend well. Beat egg yolks with sugar and slowly add to hot milk and chocolate, mixing well. Cook gently, stirring constantly until the custard will coat a spoon. Add instant coffee, vanilla, rum, salt, and gelatin. Cool until mixture begins to congeal. Beat mixture and fold in the stiffly beaten egg whites. Turn into prepared pie shell and chill until set. Garnish with whipped cream and shaved chocolate before serving. Enjoy!

Holly's Chicken Salad

Holly has made a delicious chicken salad for family parties recently. Holly's recipe results in a delicious treat. And, as with many recipes, substitutions can be easily done to meet your preferences. I especially like the addition of goat cheese that adds a tangy taste to the salad.  This chicken salad can be enjoyed on its own, on crackers, as a sandwich, or any way you like. Recently at Meem's birthday party, Holly served this chicken salad on jalapeno pepper from her garden.

When Holly makes this recipe, she uses shredded chicken that she has cooked herself, which makes it so mush more tasty. Or if you do not have lots of time, you can use canned chicken that has been rinsed and drained. Holly also does not always use all the nuts. I used all three types of nuts to give it a try. And you could leave out the nuts. When I made this recipe, I used chives from my garden instead of green onion and Greek yogurt instead of sour cream.

Holly's Chicken Salad 

• 1 1/2 cups shredded cooked chicken
• 1/2 cup chopped celery
• 1/3 cup chopped green onions
• 1/2 cup mayo
• 1/4 cup sour cream or Greek yogurt
• 1/4 tsp. mustard powder
• 1 Tbsp. dill
• 1/2 cup dried cranberries
• 1/4 cup chopped walnuts
• 1/4 cup chopped pecans
• 1/4 cup chopped almonds
• 1/4 cup crumbled goat cheese

Mix together all ingredients, except for the goat cheese. Crumble goat cheese on top. Enjoy!

Patacones

While in Ecuador, patacones were frequently served as a side dish for all meals: breakfast, lunch, and dinner. Patacones are also known as tostones in other parts of Latin America and are twice-fried plantains pieces. The name patacones comes from the coin known as patacon, a colonial Spanish silver coin. 

Patacones are usually made from green plantains. In Chicago, I can find greenish plantains that are just starting to turn a bit yellow. Plantains are from the banana family, but green (unripe) plantains must be cooked before eating due to their higher starch content. It is best to use a cooking oil with a high smoke point, such as refined avocado oil, that can be heated higher without burning. Patacones can be eaten as a side dish or a snack. They can be eaten plain or dipped in Ecuadorian Mayo or other sauce. Patacones can be seasoned while cooking or after cooking with flavors such as garlic, cumin, or cinnamon. Patacones are best served fresh from cooking, but they are pretty good leftover.

Patacones 

• 2 green plantains
• cooking oil, such as refined avocado oil
• optional seasoning

Peel the plantains by cutting lengthwise only skin deep, then use the knife to raise the skin and peel it off. Cut the plantains into one-inch slices. Heat oil over medium high heat in a frying pan and fry the plantains on both sides until they start to turn yellow but not golden.

Remove the plantains and place on paper towels to drain the oil. While still warm, use the bottom of a glass to gently smash and flatten the plantains. Optional: sprinkle the plantains with seasoning, if desired. Reheat the oil and fry the plantains until golden on each side, about two minutes per side. Remove and drain again on paper towels. Enjoy!

Chocolate Sour Cream Cake

This year is a big birthday year for MDS--50. This cake made for a delicious celebration. The cake and frosting are rich and chocolatey. The layer cake creates for good ratio of cake to frosting. I recommend this cake for anyone who loves chocolate because the cake is a rich and chocolately. MDS looks pretty good for an old man.

This cake is a bit more work that just using a box mix, but the cake is worth it. I did make two substitutions. Instead of squares of baking chocolate, I used three tablespoons cocoa powder to one tablespoon butter for each square. Instead of sour cream, I used Greek yogurt. For your next celebration, this cake would be terrific.

Chocolate Sour Cream Cake 

• 3 squares unsweetened baking chocolate
• 1/2 cup water
• 1 cup sour cream
• 2/3 cup butter
• 1 cup granulated sugar
• 2/3 cup packed brown sugar
• 3 eggs
• 2 tsp. vanilla
• 2 cups flour
• 1 1/2 tsp. baking powder
• 1 tsp. baking soda
• 1 tsp. salt

Melt the chocolate and water; stirring until blended. Cool thoroughly; add sour cream, mixing well. Cream batter and sugars; add eggs one at a time, mixing well after each addition. Beat in vanilla. Sift together flour, baking powder, soda, and salt. Add alternating with sour cream mixture, mixing well after each addition. Pour batter into two greased 8 or 9 inch layer pans. Bake at 350 for 35 to 40 minutes. Cool for 10 minutes; remove from pans and finish cooling. 

Frosting

• 3 squares unsweetened chocolate
• 2 Tbsp. butter
• 3/4 cup sour cream
• 3-4 cups confectioner sugar
• 1 tsp. vanilla
• 1/4 tsp. salt

Melt the chocolate squares with butter; cool. Blend sour cream, confectioner sugar, vanilla, and salt. Gradually beat in chocolate. Spread the frosting on the cake layers and decorate as desired. Enjoy!

Encebollado a/k/a Ecuadorian Fish Stew

While on the Galapagos Islands, we visited El Rancho Manzanillo on Santa Cruz Island, which is home to a tortoise reserve. The massive tortoises had free run of the place and roamed around at their slow pace. After spending some time admiring the tortoises, we had an amazing lunch that included a cooking demonstration of Ecuador's most famous stew: Encebollado. This fish stew is a delicious meal or a side dish. MDS and I were surprised to learn that popcorn and plantain chips are standard stew toppings, a practice we have now adopted. Cebollas Encurtidas are also a standard topping that should not be missed.

When I made this stew, I used tuna, which is commonly used for this stew. I also used yuca, but you could use cassava, or if you cannot find either yuca or cassava, use potatoes. When using yuca or cassava, it is important to completely peel and cook it before incorporating it into the stew. The peel is a bit tougher than potato peel but can be removed with a standard peeler. Then cut the yuca or cassava into chunks and boil for about 15 minutes, drain, then add to stew.

Encebollado Fish Stew 

• 2 Tbsp. olive oil
• 1 red onion, diced
• 2 tomatoes, diced
• 1 tsp. chili powder
• 2 tsp. ground cumin
• 8 cups water
• 5-10 sprigs cilantro
• 1-2 pounds tuna
• 1 pound yuca or cassava
• optional toppings: lime, plantain chips, popcorn, cebollas encurtidas

In a large pot, heat the oil and fry the onion, tomato, cumin, and chili powder. Add water and cilantro and bring to a boil. Then add the tuna and cook until tuna is fully cooked, about 15 minutes. Strain the broth and reserve the tuna. Alternatively, reserve the tuna, and run the broth with vegetables through a blender. Return the broth to the large pot and keep warm. Meanwhile, peel the yuca or cassava and cut into bite-sized chunks. Cook the yuca or cassava for 15 minutes in boiling water, or until cooked and tender. Drain the yuca or cassava. Add the cooked yuca or cassava to the broth. Cut the tuna into bite-sized chunks and add to the stew. Cook on low a few more minutes. Serve with the optional toppings.

Cebollas Encurtidas or Lime Pickled Onions

This recipe results in a condiment to be added to any number of dishes. It is great on salads or sandwiches. We first had these onions on Encebollado, an Ecuadorian fish stew to be featured next on this blog. These lime pickled onions have a bright citrus and salty flavor that brightens any dish. They are so delicious that they can be eaten on their own or as an addition to many savory meals.

This recipe is very easy to make and needs to be made ahead. The Cebollas Encurtidas can be stored in an airtight container for two to three weeks in the refrigerator. This recipe is the most basic version of an encurtidas featuring just onions. Other vegetables could be added for different flavors. The Spanish name translates to cut onions

Cebollas Encurtidas 

• 2 small red onions
• 6 Tbsp. lime juice
• 1 Tbsp. light olive oil
• 1 Tbsp. plus more to taste salt

Slice onion very finely and place in a bowl. Sprinkle with one tablespoon of salt and a squeeze of lime juice. Let rest for 10 minutes. Cover the onions with lukewarm water and let rest for another 10 minutes. Rinse and drain the onions. Add lime juice, salt to taste, and oil. Mix well. Cover and refrigerate the onions. Onions will turn pinkish in about 3 hours and very pink overnight. Add the onions to your favorite dish. Enjoy!

Coffee Lemonade

Continuing with delicious recipes from Ecuador, this coffee lemonade is a cool treat on a warm day. We had this coffee lemonade on Santa Cruz Island. Santa Cruz Island is home to Puerto Ayora, the largest town in the Galapagos, with about 20,000 residents. Santa Cruz is also home to the Charles Darwin Research Station, where you can see hundreds of young Galapagos tortoises. And Santa Cruz is also the hub of Galapagos tourism with many restaurants with amazing food and drink. This coffee lemonade reminds me of the blend of iced tea and lemonade known as an Arnold Palmer. The drink is a nice mix of sweet and tart.

The proportions below are the basic mix that can be easily multiplied for more or larger drinks. MDS likes cold brew coffee, so we always have some in the refrigerator. Otherwise, make coffee and allow it to cool. I used bottled lemon juice, which worked fine for this recipe. I recommend mixing then immediately enjoying this drink rather than making ahead.

Coffee Lemonade

• 1/4 cup cold coffee
• 1/4 cup lemon juice
• 1 Tbsp. sugar
• dash of salt

In a shaker, add coffee, lemon juice, sugar, and salt. Shake until the sugar is dissolved. Add ice. Enjoy!