Tag Archives: coconut

Besos

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Magdalena Dough being scooped onto parchment paper on a cookie sheet

Recipe excerpt from:
The Mexican Bakery
by Alex Peña

Magdalena Dough Recipe (Chapter 11)

Yield: 20, 70-gram besos

Ingredients

  • 500 grams | 3 ½ cups Unbleached all-purpose flour
  • 240 milliliters | 1 cup Whole milk
  • 180 gram | ¾ cup Granulated sugar
  • 150 grams | 3 eggs Large eggs
  • 130 grams | ½ cup Raisins
  • 115 grams | ½ cup Unsalted butter (cubed)
  • 95 grams | ½ cup Vegetable shortening
  • 15 grams | 1 tablespoon Baking powder (fast-acting)
  • 5 milliliters | 1 teaspoon Vanilla extract
  • 2 grams | 3/8 teaspoon Fine salt

Instructions

  1. Presoak the raisins by combining them with the whole milk and vanilla extract. Refrigerate for 60 minutes.
  2. In a bowl, combine the baking powder, salt, and all-purpose flour by hand using a whisk. Mix thoroughly and set aside.
  3. Add the sugar, shortening, butter, and eggs to the bowl of a stand mixer.
  4. Attach the paddle to the mixer and cream the ingredients on 2nd speed for 2 minutes, stopping occasionally to scrape the bowl.
  5. Set the mixer to the stir setting and add the milk and raisins, mixing for another 30 seconds.
  6. On low speed gradually add in the flour mixture to form a very soft dough. Mix for 1 minute on the stir setting.
  7. Stop the mixer, lower the bowl, and scrape the paddle and sides of the bowl using a plastic scraper.
  8. Continue to mix on 2nd speed for 2 minutes, followed by 2 minutes on 4th speed.
  9. Lower the mixing bowl and remove the dough. Place it in a clean bowl and cover with plastic wrap until ready to bake. The dough can be refrigerated for up to 30 minutes. If the dough becomes too cold, you may need to rework it before baking.
Coconut being laid out on magdalena dough

Relleno de Frambuesa (Raspberry Filling) Recipe

Ingredients

  • 450 grams | 2 ½ cups Raspberries (frozen)
  • 120 grams | ½ cup Granulated sugar
  • 60 milliliters | ¼ cup Water
  • 20 grams | 2 tablespoons Cornstarch
  • 15 milliliters | 1 tablespoon Lemon juice
  • 2 grams | ¼ teaspoon Fine salt

Instructions

  • Add lemon juice, sugar, and salt to the raspberries and stir to combine.
  • Add the mixture to a saucepan and simmer at 250°F (120°C) for 4 to 6 minutes.
  • In a separate bowl, whisk together cornstarch and water to make a slurry.
  • Add the slurry to the raspberry mixture and stir until well combined.
  • Remove from heat and continue to mix until fully incorporated.
  • Optional: Strain the raspberry filling to remove the seeds for a smoother texture.
  • Cover with plastic wrap, pressing it directly against the surface of the filling to avoid condensation.
Plate of Besos from Chef Alex Pena

Besos Procedure

Ingredients

  • 1,430 grams magdalena dough
  • 560 grams raspberry filling
  • 400 grams or 14-ounce bag of sweetened flake coconut

Instructions

  • Using a 1-ounce portion scoop, deposit 1-ounce dough pucks onto a parchment-lined baking sheet, spacing them evenly to allow for spread.
  • Bake at 400°F (204°C) for 9 minutes, or until the tops are golden brown and slightly toasted in appearance. Be sure to rotate the baking sheet halfway through to ensure even coloring.
  • Once baked, allow the pucks to cool completely before assembling.
  • Once cooled, gently remove the pucks from the tray. Flip half of them upside down to prepare for filling.
  • Using a piping bag or small spoon, place a generous dollop of raspberry filling onto the flat side of each inverted puck.
  • Top with a second puck, pressing gently to sandwich them together.
  • Wearing gloves, take each assembled beso and carefully coat the outside with additional raspberry filling using your hands or a small spatula.
  • Coat each beso by rolling in or sprinkling with flake coconut, ensuring the filling is evenly coated.

Mad Mocha Marbled Mousse Pie

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Mad Mocha Marbled Mousse Pie by Laura Theodoreby Laura Theodore
Jazzy Vegetarian

This pie is gorgeous to look at, delicious to eat and a delight to serve! Your family and guests will think you slaved for hours creating the “fancy” marbled effect, but it’s actually super easy to do! You will please chocolate and coffee lovers alike with this impressive sweet indulgence!

CRUST

  • 1 tablespoon extra-virgin olive oil, plus more to coat pan
  • 11 Medjool dates, pitted and chopped
  • 2/3 cup chopped pecans
  • 1/2 cup chopped walnuts
  • 1/2 cup unsweetened shredded dried coconut

FILLING

  • 1 block (14 to 15 ounces) extra-firm regular tofu, drained and crumbled
  • 5 1/2 tablespoons vegan cane sugar
  • 1/2 cup cold, strong brewed coffee
  • 1 1/2 cups vegan dark chocolate chips (55% to 70% cacao)
  • 1/2  cup unsweetened or sweetened nondairy milk

Generously coat a 9-inch round pie pan with olive oil. Put all of the crust ingredients in a high-performance blending appliance and process into a dough, stopping the machine and scraping the bowl several times. The dough will be very sticky. Transfer the dough to the oiled pan and press it into the bottom and up the sides of the pan (see note). Put the pie pan in the freezer for 6 to 8 minutes, and then transfer to the refrigerator while you prepare the filling.

To make the filling, put the tofu, sugar and coffee into a blender and process until very smooth. Transfer 1/3 cup of the tofu/coffee mixture to a small bowl and reserve. Add the chocolate chips to the top of the remaining tofu mixture (that is still in the blender container).

Put the nondairy milk into a small saucepan and bring it to a simmer over medium-low heat. Immediately pour the simmering nondairy milk over the chocolate chip mixture and process for 30 seconds to 1 minute, or until it becomes completely smooth. Pour the chocolate filling into the chilled crust (it will mound up slightly, above the crust). Immediately drop 5 to 6 spoonfuls of the reserved tofu/coffee mixture onto the top of the pie. Then, using a wooden skewer or the tip of a knife, gently swirl the tofu/coffee mixture into the top of the pie in a pleasing, marbleized pattern. Refrigerate for at least 3 hours (or overnight), until completely set. Slice and serve!

Chef’s Notes: If you are cooking gluten free, make certain to purchase certified gluten-free tofu, available in most supermarkets.

If desired, create a decorative edge to the crust. Using the tines of a fork, press gently down around the entire outer edge of the crust to form evenly spaced lines.

Show 347, November 2, 2019: Robert Schueller of Melissa’s – Produce Trends from Produce Marketing Association Presentation Part One

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Robert Schueller of Melissa's World Variety Produce in the AM830 KLAA StudioOur resident produce authority, Robert Schueller (The Prince of Produce) of Melissa’s, joins us with a special report. Robert was a featured speaker at the recent Produce Marketing Association – Fresh Summit Expo annual gathering at the Anaheim Convention Center. It’s the largest produce show held in the United States. His topic was Produce Trends. Robert provides us with the intriguing highlights including the Organic EZ Open Sweet Young Coconut.

Show 328, June 15, 2019: Liko Lehua Butters with Matt & Dawn Kaneali’i – Kleinfelder

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Matthew Kaneali'i of Liko Lehua ButtersLiko Lehua Butters, a line of Hawaii-made (with a splash of Aloha,) gourmet butters flavored with tropical Island fruits, was started by two sisters in 1996. The butters are packed in glass jars and prepared in small batches to maintain strict quality control. The product line is all-natural without any preservatives or additives. Liko Lehua Butters is now under the watchful stewardship of the second generation of the founding Family.

Island flavors include, Passion Fruit, Pineapple, Tahitian Lime, Coconut, Guava and Mango.

“Handcrafted in Hawaii & kissed with aloha…”

Great on pancakes and waffles. Spread on your favorite breads and toasts instead of butter or preserves. Add as a flavorful condiment to grilled meats, chicken and fish.

There is also a café, Liko Lehua at Pauahi located near the Hilo Airport on the Big Island.

You can feel confident ordering directly from Likio Lehua. The jars are meticulously packed with great care to ensure the product will arrive in pristine condition.

Principals Matt and Dawn Kaneali’i join us to spread the aloha.

Show 248, November 18, 2017: Lindsay Prime, Founder, Vallarta Food Tours

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Lindsay PrimeOne of the best ways for a first-time visitor to understand and appreciate the cuisine of a city is to explore the area on a local food tour. The premier operator in Puerto Vallarta is Vallarta Food Tours.

“Vallarta Food Tour’s mission is to help visitors and residents alike enjoy the best that Vallarta has to offer by highlighting off-the-beaten path, “non-touristy” food and drinks along with a local insight of its treasures. Our love of Puerto Vallarta and Mexican culture inspired us to create the city’s finest culinary tour. We sampled the perfect mole, sipped on succulent tuba water and tasted fresh coconut from arguably the best coconut vendor in the country.”

Vallarta Food Tours’ Co-Founder Lindsay Prime is our tour guide.

“My husband (Paul Mayer) and I started the food tour after realizing a need for connecting people to some of the local, off the beaten path eateries in Vallarta. Mexico has some of the best food in the world. Such great history and culture associated with it. Many people come and want to try local food, but are unsure where to start. We are able to showcase in about 3 hours a great feel for Puerto Vallarta through walking the streets, showcasing some interesting tidbits, and eating amazing local food. Our guests leave feeling much more connected to Vallarta, ready to continue exploring on their own. It’s very rewarding for us, as we are not only having fun showing off our town, our delicious food, and creating more fans, we are supporting small local businesses.”

 

Show 114, March 14, 2015: Executive Chef Shachi Mehra, ADYA, Anaheim Packing House

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Shachi MehraThis month, ADYA Executive Chef/Owner, Shachi Mehra, introduces four weeks of special curries in an effort to highlight India’s regional culinary styles and provide guests with a delicious, in-depth look at India’s culinary diversity. The curries will feature ingredients and styles of cooking unique to each region, from coconut and curry leaves, to poppy seeds and mustard.

“Curry, in simplest terms, is a mix of spices – the composition of these spices varies greatly among the regional cuisines native to India,” commented Chef Shachi, whose diverse menu of fresh Indian flavors features a variety of traditional curries. “As curries become increasingly popular, diners are beginning to realize that curry isn’t just Chicken Tikka Masala. My goal is to provide my guests with a better understanding of the defining factors of the different types of curries one can find in Indian regional cooking.”

Chef Shachi is with us to explain it all.