If you’re inviting over a large number of family members and friends for Christmas dinner and have no time to prepare all that food for them, consider ordering an entire lechon paella. Lechon paella is a succulent, roasted, boneless young pig stuffed with hot, seafood paella, make the whole fare a meal in itself. The whole lechon can feed a group of about twenty people with healthy appetites and you might even have some left over for paksiw.
Archives for December, 2007
I also bake apple pie every Christmas. The cinnamon smell reminds me so much of my childhood days when mom used to bake apple pie. There was one Christmas in the early seventies when Apple imports ceased. Mom innovated her apple pie by using sayote. No one knew it was a fake apple pie until she announced it after we all gobbled it up. But these days, apples are sold in most fruit stands. I use the tart apples (green/red apples) from China as they have a sweet apple aroma unlike the plain Washington apples. The Chinese apples have a crunchy texture that makes it a pleasure to eat.
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Dolor’s Kakanin is probably known as the ultimate brand in kakanin. They are just as good as the homemade kakanin in the province. I was able to buy assorted kakanin at the SM Hypermarket in Libis, Quezon City just beside Tiendesitas. For 140 pesos, I got a variety of kakaning in an 8 inches diameter wide bilao. The larger bilao (11 inches in diameter) is 190 pesos while the medium bilao (10 inches in diameter) is 170 pesos.
Now this is an attractive centerpiece for celebrations and even for snack.
Even if you’re located in the US, you can still make Cassava Cake. Just buy the ingredients at the Filipino Store. This cassava cake recipe is from my sister in San Francisco. It’s been tested and eaten with gusto by her family.
Ingredients:
2 packages grated cassava
1 can coconut milk
1 bottle macapuno strips
2 eggs
2 tsp vanilla
1 can condensed milk
Oatmeal cookies are the all time favorite cookies of my kids. There are many ways to bake Oatmeal Cookies. I have tried all sorts of Oatmeal cookies’ recipe but the best recipe is one that Lauren discovered in the internet called “Wyomings Best Oatmeal Cookies”. I made a little variation to the original recipe by adding nuts. Other than that, the recipe is easy to prepare, bake and is very tasty. Quite healthy too with the natural fiber of oatmeal.
Here is my recipe.
Ube (Purple Yam) Halaya is one of my favorite desserts that I remember with fondness. Mom often prepared Ube Halaya in a pyrex dish. I liked the natural purple color instead of the bright purple color that I often see in commercial ube halaya. The best ube comes from Bohol because of its aromatic fragrance and sweetness. Perhaps, this legend explains the gift granted to the Bohol Ube Kinampay. Kinampay is a kind of ubi, the most expensive kind yet there are many varieties that are named Kinampay. The Bohol Ube Kinampay can be found in Dauis, Panglao, Tagbilaran, Corella and other southwestern towns of Bohol.
Granting you have the Bohol Ube, here is a simple recipe of Ube Halaya prepration. There are many variations that use coconut milk and evaporated milk but I use condensed milk.
Food for the Gods is such a delightful recipe to bake during the holidays when one doesn’t have the time to bake Fruit Cake. It entails less preparation and baking time. It’s the perfect dessert to prepare beforehand. Baked with a delightful blend of dates and walnuts, molasses, tinge of brandy and cinnamon, the taste is reminiscent of fruit cake sans the fruit glaze. You should try it. It’s simple to bake.
Here is my recipe to start you off baking a dessert fit even for gods.
