Combine 4 cups (1 L) of the milk and the cornmeal in a pot set over
another pot full of simmering water. Bring to a simmer and cook
for
15 minutes, stirring frequently. Stir in the remaining ingredients
and pour into a greased baking dish that is deeper than it is wide.
Bake in a preheated 300F (150C) for 1 hour. Pour the remaining 1
cup
(250 ml) milk over the pudding without stirring and bake an additional
2 hours. Serve hot or warm with cream or ice cream if desired.
Serves 6 to 8.
Lengua a la Vinagreta
(Beef Tongue Vinaigrette)
1 beef tongue
2 carrots, coarsely chopped
2 ribs celery, coarsely chopped
1 medium onion, quartered
2 bay (laurel) leaves
10 whole black peppercorns
3/4 cup (180 ml) extra-virgin olive oil
1/4 cup (60 ml) red wine vinegar
1 Tbs (15 ml) Dijon-style mustard
1 hard-cooked egg, finely chopped or pressed through a coarse sieve
Salt and freshly ground pepper to taste
Combine the tongue, carrots, celery, onion, bay leaves, and
peppercorns in a large pot and add enough water to cover by about 2
inches (5 cm). Bring to a boil over high heat. Reduce the
heat to
low and simmer covered for 2 1/2 to 3 hours. Remove the tongue and
discard the liquid and vegetables. Peel off and discard the skin.
Slice the tongue into thin slices and arrange on a serving platter.
Whisk together the olive oil, vinegar, and mustard. Stir in the
chopped egg, salt, and pepper and spoon the sauce over the tongue.
Let the tongue marinate covered in the refrigerator for at least 3
hours or overnight. Serve cold or at room temperature.
Serves 8 to
12 as an appetizer.
Ensalada Rusa (Uruguayan
Potato Salad)
2-3 lbs (900-1350 g) boiling potatoes, peeled
and cut into 3/4-inch (2 cm) dice
1-2 medium carrots, peeled and cut into 1/4-inch
(5 mm) dice
1 cup (250 ml) fresh or frozen green peas
1/4 cup (60 ml) sour cream, or more to taste
1/4 cup (60 ml) mayonnaise, or more to taste
2 Tbs (30 ml) chopped fresh parsley
Salt and freshly ground pepper to taste
Cook the potatoes, carrots, and peas separately in salted water until
they are tender but still firm. Drain and combine with the
remaining
ingredients, tossing gently to combine well. Refrigerate covered
for
at least 2 hours or overnight. Serves 4 to 6.
Rinones y Mollejas (Kidneys
and Sweetbreads)
Beef, veal, or lamb kidneys
Veal or beef sweetbreads
Vinegar
Olive oil
Salt and freshly ground pepper to taste
For the kidneys: If using lamb kidneys, slice them in half lengthwise
and cut out the white, fatty center. If using veal or beef
kidneys,
cut them crosswise into 3/4-inch (2 cm) slices and trim off the white,
fatty parts at the center. Soak in water to which a little vinegar
has been added for 1 hour before cooking. Drain, pat dry, brush
with
a little olive oil, and season with salt and pepper. Cook over hot
coals until thoroughly cooked - you want the kidneys "well-done," with
no trace of pink in the center.
For the sweetbreads: Pull off and discard the thickest and toughest
pieces of membrane that surrounds the sweetbreads. It is not
necessary to remove every last bit of this connective tissue as most
French preparations will insist. Brush with olive oil and season
with
salt and pepper. Cook over hot coals until cooked through.
In
Uruguay and Argentina, sweetbreads are usually cooked well beyond the
"well-done" stage, and my favorite way to cook them is to grill them
until they are partially charred and almost black on the outside, and
they have shrunk to about half their original size.
Chorizos Uruguayos
(Uruguayan Sausages)
Sausage casing
4 lbs (1.8 Kg) boneless pork butt or shoulder,
cut into 1-inch (3 cm) cubes
3 lbs (1.3 Kg) boneless beef sirloin or chuck,
cut into 1-inch (3 cm) cubes
2 lbs (900 g) pork fat cut into 1-inch (3 cm) cubes
1 cup (250 ml) white wine or water
3 Tbs (45 ml) powdered dried oregano
3 Tbs (45 ml) salt
2 Tbs (30 ml) garlic powder
1 Tbs (15 ml) paprika
1 Tbs (15 ml) sugar
1 Tbs (15 ml) ground white pepper
Soak the sausage casing in warm water for 10 to 15 minutes and run
cold water through it to clean it thoroughly inside and out.
Combine
all the remaining ingredients in a large bowl and toss to distribute
the seasonings evenly. Grind in a meat grinder on the coarsest
setting and stuff into the sausage casing. Twist at intervals of
5 to
6 inches (12-15 cm) and place on a tray in a single layer.
Refrigerate uncovered for 24 hours to allow the sausages to dry a bit
and for the seasoning to mature. Grill or fry until cooked
through.
Will keep frozen for up to 3 months. Makes about 9 pounds (4 Kg).
Dulce con Queso (Sweet with
Cheese)
Dulce de membrillo or guayabada*
Sharp cheese of your choice such as cheddar,
Spanish manchego, or goat cheese
Simply slice a small portion of the fruit paste and the cheese and
place them on a plate. Diners usually take a small amount of both
the
cheese and the fruit paste together in one bite.
* Guayabada, or dulce de guayaba (guava paste) and dulce de membrillo
(quince paste) are easier to find in US supermarkets than they were a
few years ago. Also available in Hispanic specialty markets.
Mix together the butter, confectioner's sugar, egg, almond, and
vanilla extract until thoroughly combined. Stir in the flour and
salt. Divide the dough in half and blend the food coloring into
one
half. Using about 1 teaspoon (5 ml) of each dough, roll out two
cylinders about 4 inches (10 cm) long. Place them side by side and
gently press them together. Twist them to form a candy cane
pattern
with the red and white doughs, and curve one end to form a candy cane
shape. Place on an ungreased baking sheet and bake in a preheated
375F (190C) oven for about 9 minutes, until lightly browned.
Sprinkle
with the peppermint candy mixture and cool cookies on wire racks.
Makes about 4 dozen cookies.
Zimtsterne
These crisp, spicy cookies are popular in Switzerland, especially as
the holiday season approaches.
Beat together the butter, sugar, eggs, 1 egg yolk, and lemon juice
until light and fluffy. Stir in the remaining ingredients.
Divide
the dough into 3 parts and roll to a thickness of 1/16th of an inch
(almost 2 mm). Cut into shapes using a cooky cutter - star shapes
are
traditional. Beat the remaining egg white until it is frothy and
brush the tops of the cookies with it. Place on a lightly greased
baking sheet and bake in a preheated 375F (190C) oven for 6 to 8
minutes. Makes up to 8 or 9 dozen, depending on the size of the
cooky
cutter.
Cream Wafers
For the cookies:
1/2 lb (2225 g) butter
1/3 cup (80 ml) heavy cream
2 cups (500 ml) all-purpose flour
Granulated sugar
For the filling:
3/4 cup (180 ml) sifted confectioner's sugar
4 Tbs (60 ml) butter
1 tsp (5 ml) vanilla extract
Food coloring (optional)
To make the cookies, mix the butter, cream, and flour thoroughly.
Chill for 1 hour before rolling to a thickness of 1/8 inch (3 mm) on a
lightly floured surface. Cut into 1 1/2-inch (7 cm) rounds and
coat
both sides with granulates sugar. Place on an ungreased baking
sheet
and prick each cooky 4 times with the tines of a fork. Bake in a
preheated 375F (190C) oven for 7 to 9 minutes, until slightly puffy.
Cool on wire racks. Blend together the ingredients for the
filling,
tinting it a pastel pink, green, or yellow if desired. Stick the
cooled cookies together in pairs using the filling. Makes about 5
dozen cookies.
For the icing:
1 cup (250 ml) sugar
1/2 cup (125 ml) water
1/4 cup (60 ml) confectioner's sugar
To make the cookies, stir together the honey, brown sugar, egg, lemon
juice, and lemon rind. Sift together the dry ingredients and add
to
the wet ingredients, stirring to combine thoroughly. Chill the
dough
overnight. Roll the dough to a thickness of 1/4 inch (5 mm) and
cut
into 2-inch (5 cm) rounds. Place on a greased baking sheet and
arrange 3 to 5 almond halves in the shape of the petals of a daisy
around a half cherry in the center. Bake in a preheated 400F
(200C)
oven for 10 to 12 minutes, until just set. Meanwhile, make the
icing
by bringing the sugar and water to a boil in a small saucepan.
Boil
until it reaches the thread stage, 230F (110C) on a candy thermometer.
Remove from the heat and stir in the confectioner's sugar. (If the
icing becomes crystalline while you are brushing the cookies, you may
reheat it and add a few drops of water until it becomes smooth and
clear again.) Remove the cookies from the baking sheet immediately
upon taking them from the oven and brush with the icing. Cool and
store in an airtight container. These cookies are best if allowed
to
"mellow" for 2 to 3 days before eating. Makes about 6 dozen
cookies.
