By Richard Sandoval, Penny De Los Santos
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Additional info for Richard Sandoval’s New Latin Flavors: Hot Dishes, Cool Drinks
Move it to a plate and best it with a section of waxed paper. proceed with the remainder dough, layering the rounds with waxed paper. hide them loosely with plastic wrap and refrigerate them back until eventually they're chilled, not less than half-hour and as much as four hours. four Line a wide rimmed baking sheet with parchment paper. for every empanada, brush the perimeters of a around with a number of the egg yolk mix. Leaving a �-inch (12-mm) border, spoon approximately 2 tablespoons of the cooled filling at the backside 1/2 the around. Fold it in part and seal the perimeters closed with the tines of a fork. move the empanada to the baking sheet and canopy it loosely with plastic wrap. Repeat with the remainder dough and filling. Refrigerate the empanadas for no less than quarter-hour and as much as 1 hour. conceal and refrigerate the rest egg yolk blend. five flippantly brush the tops of the empanadas with the remainder egg yolk combination and sprinkle them with the pecans. 6 place a rack within the middle of the oven and preheat it to 375°F (190°C). Bake the empanadas until eventually they're golden brown, approximately 25 mins. allow them to cool at the baking sheet for 10 mins. airborne dirt and dust them with confectioners’ sugar. Serve them hot or allow them to cool to room temperature. candy CORN CAKE WITH HIBISCUS CARAMEL SAUCE Pastel de maíz dulce con dulce de leche y Jamaica while candy summer season corn is in season, make this golden yellow dessert, that is extra like a pudding than a cake. observed by way of a caramel sauce that has been flavored and tinted with hibiscus blossoms, this is often sure to be a talk piece together with your site visitors. The recipe makes use of part a can of condensed milk. while you're puzzling over what to do with the remaining, use it as Southeast Asians do to sweeten iced espresso or tea. SERVES eight to ten FOR THE candy CORN CAKE: Softened butter and flour, for the baking pan 2⅓ cups (340 g) clean corn kernels, reduce from approximately three huge ears � cup (120 ml) sweetened condensed milk � cup (120 ml) entire milk 6 tablespoons (¾ stick; eighty five g) unsalted butter, lower into tablespoons, at room temperature ⅔ cup plus 1 tablespoon (50 g) all-purpose flour 2 huge eggs plus 1 huge egg yolk FOR THE HIBISCUS CARAMEL SAUCE: 1 cup (240 ml) heavy cream, or extra as wanted ⅔ cup (15 g) dried hibiscus plants (jamaica) ⅔ cup (130 g) sugar Vanilla ice cream, for serving 1 Make the cake: place a rack within the heart of the oven and preheat it to 350°F (175°C). frivolously butter and flour an 8-by-11½-inch (20-by-30-cm) baking pan, tapping out the surplus flour. 2 Purée the corn, condensed milk, complete milk, butter, flour, eggs, and yolk in a blender until eventually they're really gentle. Pour them into the baking pan. three Bake till the pinnacle is golden brown and the cake feels set whilst pressed within the middle together with your fingertips, approximately half-hour. allow it cool thoroughly within the pan on a twine cooling rack. (The cake should be coated with plastic wrap and refrigerated for as much as 1 day. convey it to room temperature earlier than serving. ) four in the meantime, make the caramel sauce: carry the cream and hibiscus plants to a simmer in a small saucepan over medium warmth.