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    You are in: Home / Community Forums / South/Central American Cooking / Costa Rican Dessert?
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    Costa Rican Dessert?

    ksduffster
    Thu Oct 14, 2010 2:15 pm
    Food.com Groupie
    A friend's son has to make a dessert that is popular in Costa Rica for his Spanish class, so we're looking for suggestions. It needs to be something that 4 14yo boys, with access to a typical North American supermarket, can make on their own. They aren't allowed to make Tres Leches cake because the teacher used it as an example when explaining the project. I found a recipe for sauteed plantains that I am going to suggest, but I am sure there's other things out there that just aren't tagged as "Costa Rica" on this site. Any suggestions?
    Dib's
    Thu Oct 14, 2010 4:19 pm
    Food.com Groupie
    Tricky Teacher icon_lol.gif Good thing you have a secret weapon-LOL

    Arroz Con Leche
    Costa Rican Raisin Cake
    Costa Rican Coconut Fudge (Cajeta De Coco
    ksduffster
    Thu Oct 14, 2010 4:46 pm
    Food.com Groupie
    LOL That's what I was thinking, especially since she didn't give them Tres Leches, she just said "for example, if you get Costa Rica, you could make Tres Leches cake. But now you can't because you have to use your own ideas.' icon_biggrin.gif

    Those chocolates sound good! Thanks for the tips!
    Dib's
    Fri Oct 15, 2010 6:41 pm
    Food.com Groupie
    Happy to Help-let me know what the boys end up making!
    NorthwestGal
    Wed Oct 20, 2010 7:31 pm
    Forum Host
    It might be too late for your purposes, but I just thought of another recipe that might be good for such a class. It's a common dessert (and sometimes served as appetizer) throughout South America and Central America. So I think it would probably qualify as Costa Rican.

    Sopapillas
    Dib's
    Fri Oct 22, 2010 5:20 am
    Food.com Groupie
    NorthwestGal wrote:
    It might be too late for your purposes, but I just thought of another recipe that might be good for such a class. It's a common dessert (and sometimes served as appetizer) throughout South America and Central America. So I think it would probably qualify as Costa Rican.

    Sopapillas


    I Love Them drizzled with Honey! Great Idea!
    adopt a greyhound
    Tue Oct 26, 2010 10:58 am
    Food.com Groupie
    Here are a few to consider.

    DESSERTS

    Orange custard

    6 big oranges; Cinnamon Sticks to taste; 1/2 cup maicena; 2 cups sugar; 1 tsp- butter

    Wash the oranges, cut them in half and extract carefully the juice. Keep the skin halves and remove partitions..

    Mix the juice, the sugar and the Maicena and bring to a boil stirring constantly. When it starts boiling remove from stove and add a teaspoon of butter. Refill the skin halves with the custard and refrigerate until it sets. Decorate with mint leaves or cherries.

    Note: The same recipe may be done with pineapples.

    Ripe Plantains in Glory

    6 very ripe plantains (they should be very black), peeled and cut in slices of about 3 cm thick; 1/2 cup of butter; 1 cup of sugar; 1 tablespoon natural vainilla; cinammon sticks

    Fry all the ingredients and add then a cup of water. Let them dry out to custard and then add again un cup of water. Repeat the process once or twice until the plantains are very soft. Serve hot with vainilla ice cream or room temperature alone.

    Three Milks (the most popular Costa Rican dessert)

    Batter:

    5 eggs separate yolks 1 can evaporated milk; ¬ tsp. Salt 1 can condensed milk; 1 cup of sugar 1 cup whipping cream; 1/8 cup white vinegar; « cup of milk; « cup vainilla 1 tsp. vainilla; 1 « cups flour 2 tsp. de rum (Amaretto?); 2 tsp. Baking powder 2 egg yolks; « cup boiling water.

    Preheat oven to 350§ F or 180§ C

    Beat egg whites with salt until stiff, during 3 minutes so they are very fluffly, keep aside.

    Beat the egg yolks, the vinegar and the vainilla separatedly during 3 minutes. Add the boiling water slowly, keep aside.

    Siff the flower, baking powder and alternatingly fold, the egg whites, the dry ingredients and the mixture of the yolks. Pour in a greased and floured rectangular pyrex of 22 cm. Wide by 34 cm long and 4cm high and put in the oven for 25 minutes. Take it out, separate the sides, make holes with a wet knife and soak with cream of the milks.

    Icing:

    2 big egg whites 1 cup of sugar; « cup of water 1/8 tsp. Cream of tartar; 1/8 tsp. Lemon juice; 1/8 tsp. salt;

    Put the egg whites in the beater but do not whip yet. Aside in a medium pot mis the rest of the ingredients at a moderate heat until it boils for exactly one minute making bubbles. Remove from heat, pour over the eggas and inmedialty whip. Whip for exactly 5 minutes and decorate the suface.

    18 portions.

    Costa Rican Old Fashioned Corn Custard

    Ingredients

    8 lbs of fresh sweet green corn - husked, shucked and ground; 3 cups of brown sugar diluted in 2 cups of water or 2 cups of coarse white cane sugar diluted sparsely; 1 teaspoon of fresh cinnamon 1/2 teaspoon of fresh clove

    1 medium thick cheese cloth

    Preparation After the corn has been separated, wash thoroughly. Then in an electric food processor, use the shredding blade / grounding blade preferable. Once you finish grinding, place contents into a large colander draped with the cheesecloth. Let stand over a large container to catch the drippings for a full 24 hours. The clear liquid is removed and reserved for a bit later. Let the remaining liquid settle; then cook with the cinnamon, white sugar and cloves. As you stir this mixture to a simmer begin to slowly add the remaining clear liquid. Continue to stir over medium heat, stirring constantly until desired thickness is achieved. Once it has reached a gelatin thickness. Let cool on cooling rack. Serve at room temperature or cold. Add anisette sponge cookies to each serving.

    15 Portions.

    Rice Pudding

    1 small can of sweetened condensed milk; 1 cup of uncooked rice; 1/2 cup of water; 2 sticks of cinnamon cracked; 1 cup of evaporated milk; 6 cup of milk; 1/2 cup of raisins; 1 teaspoon fresh nutmeg; 1/2 teaspoon vanilla extract;

    Preparation

    First, in a large cooking pot, add the water, 4 cups of milk, uncooked rice, cinnamon, evaporated milk, vanilla and nutmeg. Once on the stove, bring the liquid to a boil. Boil for about 5 minutes. Then, add the sweetened condensed milk. Add a little water to the milk can and empty its contents into the pot, by this time the liquid should be simmering, on low heat. The milk should just barely simmer, with bubbles breaking only the outside edge of the surface. As the liquid begins to reduce, add the remaining milk in small increments as you continue to stir. As you add the milk stir the mixture so that it cooks evenly. Continue to stir intermittently, until the liquid has become a gooy paste. Then add raisins and cook for an additional 10 minutes on. Total cooking time 1:15 minutes. Serve chilled or room temperature.

    Costa Rica

    Desserts & Sweets (Postres)

    Common desserts are queque seco (Orange Pound Cake), Miel de Chiverre (Sweet White Spaghetti Squash), Tres Leches, Arroz con leche (rice pudding), and Suspiros (Meringues).

    Others include:

    cono capuchino—an ice-cream cone topped with chocolate

    dulce de leche—a syrup of boiled milk and sugar. Also thicker, fudgelike cajeta—delicious!

    flan—cold caramel custard

    mazamorra—corn starch pudding

    melcocha—candy made from raw sugar

    milanes—chocolate candies

    pan de maiz—corn sweet bread

    queque seco—pound cake

    torta chilena—multilayered cake filled with dulce de leche
    Dib's
    Wed Oct 27, 2010 10:23 am
    Food.com Groupie
    Thanks for posting those ideas and recipes!
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