Glenn Lindgren: Cubans prefer a very salty "farmer" type cheese. I haven't been able to develop a taste for it yet!
Jorge Castillo: The uninitiated may try cream cheese instead. Or possibly a rich, cream Havarti or Gouda.
Glenn Lindgren: You can also use these pastes to make various desserts and as a filling for pastries.
Thick fruity pastes that are sliced and served with soft cheeses on crackers.
INGREDIENTS:(See instructions) ripe guavas
Place the guavas in a large covered saucepan. Add just enough water to cover the guavas. Cover and bring to a boil. Reduce heat and continue to simmer for two hours, gently stirring occasionally to keep the guavas from burning in the bottom of the pan. Simmer for 2 hours, remove from heat and let cool.
Strain the water from the seeds and add it to the guavas. Discard the seeds.
With a food processor or food grinder, grind the cooked guavas until you have a fine paste. Take the paste and measure by liquid cups into a large, clean saucepan.
Add two tablespoons of fresh lime juice and one cup of sugar to each cup of ground guavas.
Bring the mixture to a boil, stirring constantly with a wooden spoon. Continue to cook until you reach the jelly point (220ºF) -- use a good candy thermometer.
Remove from heat and continue beating for 10 minutes. The mixture should form a heavy paste. Turn into a salad mold or pie tin. Cover and keep refrigerated until use.
In a large saucepan, add grated coconut, 1/2 cup sugar and cinnamon stick to one cup of water.
Bring to a boil. Remove cinnamon.
Gradually add the milk, the rest of the sugar and the lime rind.
Cook over low heat, stirring constantly until the mixture is thick and sticky. Turn into a salad mold or pie tin.
Cover and keep refrigerated until use.
Place sugar, water and bananas in a saucepan and boil covered, until the bananas are mushy. Puree the mixture with an electric mixer. Gradually add the lemon juice to the puree.
(Sweet Banana Paste)
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