Help - Cinco de Mayo dessert ideas? (not flan)
Hi Chowhounds -
I'm looking for some fun dessert ideas for Cinco de Mayo that don't involve the usual suspects such as flan or sopapillas. Non-alcoholic versions are appreciated as one person at our party is expecting.
Mexican chocolate, "chilied" mango desserts, Mexican groceries often have tropical fruit puree frozen that make good ice creams, or ice cream sauces. One of my favorite things is sweet corn ice cream. I can get it hear made "Azul" brand, but you can make it too. SOOO good and unexpected. Serve with spicy chocolate sauce and coconut cookies...mmmm. Cajeta on anything, but you can do cajeta crepes... I love Cinco de Mayo!
Do you think I could make a homemade version of sweet corn ice cream using Trader Joe's canned sweet corn (perhaps pureed?) and a custard base? Would you add in any other spices or adjust the sugar levels? I love the uniqueness of sweet corn ice cream, can't say I've ever seen that one before!
Real Gelatines.... Tres Leches, Sherry, Coconut, Pecan
Rustic Mexican Candies.... Fudge (Vanilla, Coconut, Chocolate, Cajeta), Spiced Tamarind, Candied Fruits / Root Vegetables
Sorbets / Ice Creams.... there are > 500 or so flavors common around Mexico I can certainly provide some interesting ideas
Crepes with Cajeta Sauce & Pecans
Wheatless Plaintain Empanadas
Exotic Smoothies... Cactus with Pineapple, Mamey, Zapote Negro etc.,
One of my favorite desserts is good ol' rice pudding made with cane sugar and lots of cinnamon.
We used to get that and cajeta for simple desserts.
If you are in the mood to bake, try biscochos or mexican wedding cookies.
Banana Pecan Ice Cream serves 8-10
from Casa Sagrada Guesthouse in Teotitlan de Valle, Oaxaca, Mexico
8 ripe bananas, peeled & frozen
3/4 c grated piloncillo lightly packed (this is mexican brown sugar)
1 TB water
1/2 c heavy cream (or use whipping cream, creme fraiche or yogurt)
1/2 c finely chopped pecans, toasted until fragrant
melt sugar & water in a small saucepan over low heat until syrupy, remove from hea & cool to room temp
roughly chop bananas & blend with sugar syrup & cream in blender
add banana mixture to ice cream machine, following machine's directions, allow the machine to blend the ice cream a bit, and then add the pecans
since the mixture is already quite cold, it should only take about 10 min to freeze
transfer to container & let set in freezer for another 30 min before serving
Mamaey ice cream with a bittersweet chocolate sauce with a hint of cinnamon is to die for. Fresh mamey are hard to find but the frozen pulp is often available in latin groceries. A flovor like no other. Can't get mamey? Try mango.
exactly - except i prefer to make the granita in a large tray or bowl in the freezer and do the forking method every 30 minutes after freezing begins - the end result is much nicer and keeps better and longer - whenever i have tried granita in the ice cream maker the result is a little slushy and then just freezes into a mass if not eaten immediately.
Just wanted to report back that I gave a go at the Hibiscus granita. The flavor was fantastic! My ratio of sugar was a bit off, and I ended up with more of a sorbet consistency that was a bit too sweet, but overall I would definitely give it a try again. If you have a small, overfilled freezer, I wouldn't recommend using a tray - go for the bowl! I think I'm going to find pink sticky substances on my frozen items indefinitely....
Thanks everyone for the wonderful dessert ideas. I definitely won't wait until the next Cinco de Mayo to make several of the recipes.
Sorry for the delay, but here it is:
1 lb. stale white bread, torn into bite-sized pieces
1 stick of unsalted butter
3 tablespoons canola oil
2 cups light brown sugar
1 cup water
1 cinnamon stick (3-inch or 7.5 cm in length)
1 cup chopped pecans, toasted
1 cup raisins
1/2 cup farmer cheese
1/3 cup shredded monterrey cheese
1 teaspoon ground cinnamon
1 tablespoon grated orange peel
1-1/2 teaspoon grated lemon peel
1/2 teaspoon cloves
3 large eggs, separated
1 quart whole milk
2 teaspoons vanilla extract
1 cup whipping cream (optional, for topping)
Preheat oven to 350 F (175 degrees C). Generously butter a 9" x 13" baking dish.
In large mixing bowl, place the pieces of bread. Melt 4 tablespoons of butter and mix with 2 tablespoons of canola oil. Drizzle butter mixture over the bread, tossing to mix thoroughly. Place bread pieces on cookie sheet, and place under broiler until toasted lightly brown, turning as needed. Remove from broiler and set aside. In a saucepan, combine the water, brown sugar, and cinnamon stick. Bring to boil, letting boil for about 5 minutes until caramel in color and of a syrupy consistency. Remove from heat and set aside.
In a large mixing bowl, combine the raisins, pecans, cheeses, and toasted bread pieces. Sprinkle with cinnamon and cloves, add orange and lemon peels, mix and transfer to prepared baking dish.
Whisk together the remaining oil and butter, with the brown sugar syrup. Drizzle over the bread. Place in preheated oven and bake for about 30 minutes. Remove from oven.
In mixing bowl, beat the egg yolks until thick and lemon-colored. Gradually beat in the milk and vanilla. Pour over the baked bread, and return to oven for 40 minutes until the top of the custard is golden-brown.
Serve while still warm. You can whip the whipping cream and use that as a topping for the bread pudding (optional).
I think of a capirotada as the sweet cousin to Thanksgiving stuffing - bread, fruits and nuts, moistened with a brown sugar syrup. According to one source, left over rolls of the sort used for tortas (Mexican sandwiches) are preferred, though this is one of those dishes that has as many versions as there are cooks.
With dry crusty bread the main trick is moistening all the bread evenly. A wide variety of fruits can be used, even tomatoes. Though, I think I will skip the dried apricots next time - their flavor is too strong.
Did you check out epicurios.com? It is a wonderful recipe site, just type in Cinco de Mayo desserts and boom... I have made a ton of recipes from there. (at least the ones that have 95% and higher ratings) Have fun.
Two of our FAVORITE desserts...
Habanero Cheesecake... this is quite toxic to make, but it really creates a great result!
My other favorite is Rick Bayless' Mexican Chocolate Pecan Pie Bars, I could eat a whole tray of these...
I made Mexican chocolate brownies with pine nuts a few years ago. They were from a Sunset magazine. They'd be great served with dulce de leche ice cream.
These are so good, so easy, and so addictive. I like to make up the batter and keep it in the refrigerator until ready to bake them. You can either leave the batter in the mixing bowl or go on and have them all ready to go in the ramekins. Put the ramekins in the oven about 30 minutes before you're ready to serve dessert as these are best hot/warm right out of the oven. Can serve with a scoop of vanilla ice cream on top too. Oh, yum! So decadent.
Butter for ramekins
3/4 cup semisweet chocolate chips
1 stick (4 ounces) unsalted butter
2 large eggs
3/4 cup superfine sugar
3 tablespoons all-purpose flour
1/2 cup white chocolate chips
Place baking sheet in an oven preheated to 400°. Butter four 2/3-cup ramekins and set aside.
Using a microwave oven or double boiler, melt together the semisweet chocolate and the butter. Set aside to cool.
In a separate bowl, combine eggs, sugar and flour. Add cooled chocolate mixture, and mix until blended. Fold in white chocolate chips.
Divide mixture evenly among ramekins and place on baking sheet. Bake until tops are shiny and cracked and chocolate beneath is hot and gooey, about 20 minutes. Place each ramekin on a small plate with a teaspoon and serve, reminding children that ramekins and chocolate are hot.
Chocolate Banana Burrito
This is not a traditional recipe but a dessert version of a Mexican burrito. From Better Homes and Gardens
A banana bread batter is spread over flour tortillas, sprinkled with chocolate chips, rolled up and drizzled with a chocolate glaze before baking.
I N G R E D I E N T S
1/2 cup sugar
1/4 cup butter or margarine, softened
3/4 to 1 cup mashed bananas
1/2 teaspoon vanilla
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 TBS canola oil
6 (8-inch) flour tortillas
1 cup semi-sweet chocolate chips
1/2 cup semisweet chocolate chips
2 TBS butter
1/4 cup unsweetened cocoa
Powdered sugar, if desired
I N S T R U C T I O N S
Preheat oven to 350 degrees. Combine sugar and butter in a large bowl. Beat at medium speed until creamy. Add bananas, egg and vanilla. Continue to beat and scrape bowl often until well mixed. Reduce the speed to low and add flour, baking powder, baking soda, salt, and oil. Beat until well mixed. Place one tortilla on a large surface or plate. Spread 1/6 of the batter onto the tortilla and top with chocolate chips. Roll burrito and place in a greased 2-quart baking dish. Repeat with remaining tortillas. For the glaze, melt the chocolate chips and butter with the cocoa in a 1-quart saucepan over low heat, stirring occasionally, until melted (4 to 6 minutes). Drizzle glaze over the burritos. Bake in the oven 20-25 minutes until golden. You may sprinkle powdered sugar on top, if desired.