397646 Wed May 02 11:14:38 -0700 2007 44 31 Home Cooking 0 2534799 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. Thanks! Wed May 02 11:14:38 -0700 2007 39747 ExercisetoEat 1 2534822 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! Wed May 02 11:20:20 -0700 2007 2534799 15001 jsaimd 2 2535396 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! Wed May 02 13:35:16 -0700 2007 2534822 39747 ExercisetoEat 3 2535652 You can try this recipe: http://www.sfgate.com/cgi-bin/article.cgi?f=/chronicle/archive/2005/07/20/FDG2SDP32N1.DTL Wed May 02 14:29:25 -0700 2007 2535396 15001 jsaimd 1 2534914 How about tres leches cake? You can do a search on the board for recipes. Wed May 02 11:37:06 -0700 2007 2534799 10157 farmersdaughter 2 2541058 Those are really good. (And FWIW, sweetened condensed milk, evaporated milk and rum make a really tasty drizzle) Fri May 04 08:03:47 -0700 2007 2534914 40486 Cinnamon 1 2535122 I've never had leftover empanadas. Try pumpkin with anise filling. Wed May 02 12:25:02 -0700 2007 2534799 14230 heatherkay 2 2541239 guava and cream cheese make a nice dessert filling for empanadas as well Fri May 04 08:50:11 -0700 2007 2535122 51885 pixee22 1 2535145 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., Wed May 02 12:31:03 -0700 2007 2534799 42572 Eat_Nopal 1 2535333 Have you seen this grilled pound cake with tropical fruits from Food & Wine? http://www.foodandwine.com/recipes/grilled-pound-cake-with-mexican-chocolate-sauce-and-tropical-fruit Wed May 02 13:21:42 -0700 2007 2534799 20128 morebubbles 2 2535389 Oooh, that looks delicious. I bet I could use the chocolate sauce on jsaimd's sweet corn ice cream... Wed May 02 13:33:35 -0700 2007 2535333 39747 ExercisetoEat 1 2535362 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. Wed May 02 13:28:30 -0700 2007 2534799 13915 mamamia 1 2535413 When I took a cooking class in Oaxaca last fall, we made a Banana Pecan Ice Cream - bananas, brown sugar, heavy cream & chopped pecans. Yum! I have the recipe, if you'd like it.... Wed May 02 13:39:48 -0700 2007 2534799 16724 jdubboston 2 2535428 Oh yes please! I'm clearing room in the freezer for my ice cream maker bowl immediately. That sounds fantastic. Wed May 02 13:42:48 -0700 2007 2535413 39747 ExercisetoEat 3 2535862 Banana Pecan Ice Cream serves 8-10 from Casa Sagrada Guesthouse in Teotitlan de Valle, Oaxaca, Mexico Ing: 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 prep: 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 Wed May 02 15:16:04 -0700 2007 2535428 16724 jdubboston 4 2537453 Wow, that sounds terrific. Thanks for sharing! Thu May 03 07:28:31 -0700 2007 2535862 39747 ExercisetoEat 4 2541256 OMG...thank you thank you! Fri May 04 08:53:44 -0700 2007 2535862 50431 chef chicklet 1 2535493 Churros! Serve with Mexican Hot Chocolate Recipe I want to try: http://www.chowhound.com/topics/284246 Wed May 02 13:56:06 -0700 2007 2534799 16239 megek 1 2535586 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. Wed May 02 14:14:39 -0700 2007 2534799 10285 Candy 1 2535622 Hibiscus granita - you can get the dried hibiscus in mexican markets - it makes a deep ruby red granita - you can also add a little citrus juice for some added flavor. Wed May 02 14:21:47 -0700 2007 2534799 78708 howchow 2 2535631 That's a great idea. I assume that you steep the hibiscus in hot water and sugar to make a "tea" of sorts and then put it in the ice cream maker? Wed May 02 14:23:53 -0700 2007 2535622 39747 ExercisetoEat 3 2535669 Yes, steep as a tea and then add sugar to make a simple syrup - hten into the ice cream maker - Rick Bayless has a recipe from his show One Plate at a Time - last season I think. I have made it (but just eyeing the amounts) and it is super yummy. I add lime juice. Wed May 02 14:32:21 -0700 2007 2535631 15001 jsaimd 3 2535700 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. Wed May 02 14:40:28 -0700 2007 2535631 78708 howchow 4 2547975 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. Mon May 07 08:43:26 -0700 2007 2535700 39747 ExercisetoEat 5 2548215 great glad it work out for you! Mon May 07 09:45:28 -0700 2007 2547975 78708 howchow 2 2535643 These are amazing - Chipotle Chocolate Cinnamon cupcakes. They're unexpectedly spicy (think warm after-burn, not an immediate hit), but the chipotle is definitely not out of place with chocolate and cinnamon: http://vanillagarlic.blogspot.com/2007/01/chipotle-cinnamon-chocolate-cupcakes.html Wed May 02 14:26:34 -0700 2007 2535622 95869 klynn 3 2535934 How about something kind of unusual? Capirotada, a kind of Mexican bread pudding with pecans, raisins, and cheese, both farmers cheese and monterey jack, with cinnamon and nutmeg, topped with whipped cream. Wed May 02 15:36:54 -0700 2007 2535643 45170 lrostron 4 2536913 Sounds like something I'd love! If you have it, I'd love the recipe for that. Wed May 02 22:20:51 -0700 2007 2535934 10271 Rubee 5 2539050 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. -------------------------------------------------------------------------------- Recipe Instructions: 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). Thu May 03 13:53:49 -0700 2007 2536913 45170 lrostron 6 2539083 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. paulj Thu May 03 14:03:43 -0700 2007 2539050 12139 paulj 6 2539099 Excellent, thanks so much for taking the time to post that! I'll be sure to report back when I make it. It sounds delicious. Thu May 03 14:08:08 -0700 2007 2539050 10271 Rubee 1 2536921 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. Wed May 02 22:28:39 -0700 2007 2534799 95966 luvmyfood 1 2537269 I vote for a rich chocolate cake covered with chili pepper infused ganache as icing. Thu May 03 06:10:27 -0700 2007 2534799 46649 kayakado 2 2538194 I'd love a recipe for that cake that's tried and true. Do you have one? Meryl http://theoccasionalcook.blogspot.com/ Thu May 03 10:43:03 -0700 2007 2537269 63311 puppymomma 1 2538210 There are various types of sweet tamales. Almond, pineapple and raisin come to mind. The family I stayed with in Mexico used to buy them and I really enjoyed. Meryl http://theoccasionalcook.blogspot.com/ Thu May 03 10:44:51 -0700 2007 2534799 63311 puppymomma 2 2538474 Good thinking... Pineapple, Chocolate, Strawberry, Plantain, Cajeta, Corn Kernels with Piloncillo etc. are particularly good. Thu May 03 11:41:23 -0700 2007 2538210 42572 Eat_Nopal 1 2538657 Two of our FAVORITE desserts... Habanero Cheesecake... this is quite toxic to make, but it really creates a great result! http://members.aol.com/pmgon/Chowhound/DangerDanger.jpg http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_17936,00.html?rsrc=search My other favorite is Rick Bayless' Mexican Chocolate Pecan Pie Bars, I could eat a whole tray of these... http://members.aol.com/pmgon/Chowhound/3HC/Abuelita.jpg http://www.fronterakitchens.com/cooking/recipes/pecan_pie_bars.html Thu May 03 12:27:05 -0700 2007 2534799 10659 Dommy 2 2538984 Oh wow Dommy - here I am trying to cut down my menu. Now I want to make that cheesecake. Thu May 03 13:38:50 -0700 2007 2538657 10271 Rubee 3 2539136 LOL! I know what you mean... I plan to make Carnitas with Mexican Coke, Rice, Beans (Which SO loves) and Guac. I am still debating a dessert... I want to make both again, but I should also do something new! ARGH... the struggle... :D --Dommy! Thu May 03 14:18:32 -0700 2007 2538984 10659 Dommy 1 2539033 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. Thu May 03 13:50:21 -0700 2007 2534799 10626 phoenikia 1 2539663 Tres Leches cake. You can omit the alcohol. If you can find fresh strawberries it makes a nice combination. http://www.texascooking.com/features/sept2002treslechescakerecipe.htm Thu May 03 17:03:05 -0700 2007 2534799 13030 free sample addict aka Tracy L 1 2540410 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. CHOCO-HOTO-POTS Nigella Lawson 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. Thu May 03 22:08:39 -0700 2007 2534799 85409 happyhomemaker 1 2540509 I would have suggested Bunuelos w/ Mexican Vanilla Ice Cream... Thu May 03 23:52:24 -0700 2007 2534799 15572 Emme 1 2541314 We're having a Tres leches Cake. Fri May 04 09:07:12 -0700 2007 2534799 38432 angelo04 1 2542789 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 egg 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 Glaze 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. Fri May 04 15:38:51 -0700 2007 2534799 96382 LNC63318