The originality of this great classic of the French southwester cuisine is much discussed by those who think that it is in reality a Crema catalana, although they… Read more “Crême brûlée”
After almost four weeks of vacation in Panama, I came back recharged and full of ideas and Panamanian recipes to publish here at BlueJellybeans. The first… Read more “Neopanamax: Pesada de Nance”
Today´s recipe is another Panamanian classic. The enyucado is a sweet treat very popular on the Caribbean coast of Panama and Colombia. Its main ingredient is the… Read more “Enyucado or cassava and coconut cake”
Pestiños I love to make these type of recipes of which I know nothing other than they are for delicious dishes. And discover (along with you) its… Read more “Pestiños”
Green papaya sweet As in previous years, I take this time to commemorate the national holidays celebrated during the month of November in Panama. Today’s recipe is… Read more “Sweet green papaya – Dulce de papaya verde”
Fresh and delicious, these muffins will be a wonderful addition to a picnic basket for a day al fresco.
What’s the difference between these two pictures? Well, one batch is vegan and the other non-vegan, but tasting them you couldn’t tell the difference. My daughter… Read more “Vegan Chocolate chips Cookies”
I am way behind on my posts… this one have been pending since November! (yes, since Thanksgiving…) But I didn’t want 2014 to end without publishing this… Read more “Pumpkin Bars”
This wonderful recipe is from one of my findings in my trip to the US, a copy of Epicurious magazine with “America’s best recipes”. It is supposed to be a Yankee classic, but I decided to give it a southern touch using the grits I bought at Nora Mill Granary, a beautiful mill established in 1876, sitting alongside the Chattahoochee River in the foothills of the North Georgia Mountains (thanks Tonya and Joe!).
The original recipe is for a cranberry-maple pudding cake, but I made it a raspberry-maple pudding cake and it was delicious.
- 2 cups fresh or frozen raspberries
- 1 cup pure maple syrup
- 2/3 cup heavy whipping cream
- ¾ tsp finely grated orange peel
- Pinch, plus ½ tsp salt
- 2/3 cup all-purpose flour
- 1/3 cup stone-ground grits
- 1 ½ tsp baking powder
- 1 large egg
- 3 Tbsp. sugar
- ½ cup whole milk
- ½ cup (I stick) unsalted butter, melted
- 1 tsp vanilla extract
Preheat oven to 400 ºF (200 ºC)
Combine first 4 ingredients and pinch of salt in a medium saucepan. Bring to a boil, stirring occasionally. Reduce heat and simmer 1 minute. Remove from heat.
Whisk flour, grits, baking powder and ½ tsp salt in a medium bowl.
Whisk egg and sugar in another bowl.
Whisk milk, melted butter and vanilla into egg mixture.
Pour warm raspberry mixture into an 11” x 7” or 8” x 8” glass or ceramic baking dish. Pour batter over.
At this point you will be like “it is impossible that this could turn into a cake!” But it will, trust me.
Bake cake until golden and raspberry mixture bubbles at edges, about 28 minutes.
Cool 15 minutes.
Serve cake warm, topped with crème fraiche, whipped cream, or vanilla ice cream.
Obviously, you can change this recipe to its original self and use yellow corn meal instead of grits and cranberries instead of raspberries, but you will be missing a real treat 😉
Recipe from Bon appétit, January 2008 – Epicurious Spring/ summer 2014
Tamarind. Its taste brings back so many childhood memories … especially going to the “tienda” to buy tamarind balls and pay for them one “real” (5 cents)… Read more “250 g tamarind”