Cuban Culinary Success for Ruby!!!!

Cuba Night was a culinary success by almost all accounts! And I'm exhausted, so this should speak for itself...

My first ever attempt to roast a huge cut of meat (and I actually had two, so that added another level of complexity with timing) turned out great. The Mojo distributed equally, and the taste was great. My timing was perfect, too.

I ended up covering the salad too, and that turned out yummy.

The lime sorbet was a hit. We added a shot of tequila and a sprinkle of coarse salt when serving (as the sorbet author suggested) and it really did make all the difference. EVERYONE partook in that, even those who normally don't drink.

Mango sorbet okay. Banana yogurt didn't turn out because I had my ice cream maker on overdrive and it wasn't cold enough. Alas, it wasn't needed.

The jicama sticks, chicken skewers, and sauces were very tasty, too. I'm having left over jicama sticks with an abbreviated version of guac (what to do with 7 left over RIPE avocados??) today.

The yuca gratin turned out better than any of us expected. I mean, you can't go wrong with anything baked in cream, butter, salt, and garlic, but the yuca added an alternate taste to potatoes and I think this made the difference, too. The cold bean/corn side dish was great, given the extreme heat we have.

The one true disappointment (recognized by us all) was the missing Cuban Opera Cake. A new member signed up to bring this, and then "suddenly" fell ill. This member sent me a message claiming that the cake was done and he wanted to find a way to share it with us, but alas never responded to several messages from members offering to come pick it up. I suspect there was never a cake in the first place. The biggest regret is that Rachael (the group organizer) and I had several off-line discussions about this cake and she was preparing to make it but it was snagged by this new member right away. Clearly this new member does not realize that beyond the social connection, this group is all about EATING, so not having a dish is worse than a dish that doesn't turn out as expected.

I'm still wiped out, so recovering by the pool is my only objective today. I just swung by and it wasn't open yet...look, I'm slathered to my hairline in sunblock and I went through the agony of inserting my contacts today. They'd better open soon...

The Gourmet Hostess (round 2)

I agreed to host the June event because I'm not sure how many more I'll be able to attend. If the job change comes through, then this could be the last event for me. I planned a Cuban theme this time. My menu:

Cocktails & Tapas:
Papa Hemmingway & Mojitos
Achiote Chicken Skewers with Guava Sauce
Spicy Jicama Sticks with Cilantro Lime Aïoli

Lime Sorbet Prelude

Avocado & Mango Salad

Main Course:
Lechón Asado
Yuca Gratin
Cuban Beans with Jicama & Corn

Mango Sorbet Interlude

Dessert:
Cuban Opera Cake
Honey Banana Frozen Yogurt
Cuban Coffee


I pulled the Papa Hemmingway recipe from the Three Guys From Miami Cook Cuban book, and I found the mojito recipe when I was reading about the proper way to muddle a cocktail. What a fabulous blog!!

Most of the recipes are courtesy of Epicurious, though the Mojo pork roast is from the Three Guys cookbook, the sorbets are from The Perfect Scoop, and the jicama sticks, aïoli, and honey banana frozen yogurt are a culmination of my own/modifications to recipes in my collection.

The big event is next Saturday night, so I'm working on my to-do list this week to help me pull this off!! Lots to do!

I'm on the hunt for inexpensive domino sets. I'm wondering if the local dollar stores will carry these? I'm also on the hunt for an ice crusher and an owner of a lime tree. Between the sorbet, cocktails, and Mojo, I need approximately 40 limes. When I lived in Cali, everyone had lemon and lime trees on their property...looks like it's a trip to Sam's Club for me.

Anyone who enjoys rich, gourmet food and a desire to bake should check out the Cuban Opera Cake on Epicurious. Seriously. I can't want to try this. It makes me drool just anticipating it next Saturday!!!

Culinary Experimentism

There is a reason the ice cream books say you should use premium ingredients, and it's not just about taste. It's about texture.

I attempted a lemon sorbet with Splenda instead. Taste--wonderful. Quite tart (my preference) and rich flavor. Texture--needs improvement.

The freezing process started off normal enough. It was starting to slush within the first 5 minutes, so I distracted myself for the remaining time by reading. When I checked on it after 25 minutes, it was, um, interesting.

This fluffy ice was bursting through the lid. The frozen ice was so soft and airy, that it wouldn't hold a shape with a spoon. I packed it into a container, but when we were ready to serve, it was hard like a granita that hadn't been forked. Softening a bit lent to spoonable, but it didn't hold the shape of the ice cream scoop, so it was like a bowl of frozen lemon ice slush.

So, taste was good, but texture is off. Clearly the chemistry of sugar does something to make it bindable during freezing.

I'm going to attempt again with the Splenda baking mix (half sugar, half Splenda) and see if there is an improvement. I'm also going to attempt with some added alcohol (probably vodka). I wonder if that would alter the viscosity of the sorbet?

Honestly, I will continue to make sorbets with the real sugar deal. There is no substitute for the real thing worth sacrificing when making for an event. However, I have friends who are South Beaching, plus I could stand to lose a few myself, so when I'm making it on my own, I'd like to have a less sugary blend.