chile

Chilean Cola de Mono (Monkey's Tail)
1 quart milk
1/2 cup sugar (or more to taste)
1/4 cup vanilla extract
1/4 teaspoon grated nutmeg
1/4 teaspoon grated cloves
Sections of peel from 1/4 orange, white pith scraped away
1 1/2 cups freshly brewed coffee or espresso, depending on the desired coffee flavor
3/4 to 1 cup tequila (optional)*

*This is a great drink without alcohol. Chileans use a spirit called aguardiente, but it's difficult to find here. Vodka gives the drink a bitter taste so it’s not recommended.

Place the milk, sugar, vanilla extract, grated nutmeg, grated cloves, and orange peel in a two- or three-quart saucepan. Over medium heat, heat the mixture to just before to the boiling point, stirring occasionally. Remove from heat just as it's about to boil. Stir the coffee into the hot milk. Let it cool at room temperature. (If you prefer to use instant coffee, dissolve 4 teaspoons in a cup using a little bit of the hot milk mixture, and then add it to the rest of the mixture.)

Add the liquor after the liquid has cooled. If it's still warm, the alcohol will evaporate! You can add the liquor by stages, to adjust the strength to your taste. You might even want to add the liquor later, to suit individual tastes and so that children and other non-drinkers can enjoy it.

Remove the orange peels, strain the cola de mono and decant into bottles, using a ladle and funnel. Cover tightly and chill before serving. Keeps several days, even up to 2 or 3 weeks, if refrigerated.

Source: Joy Patman

Pastel de Choclo (Corn and Meat Shepherd Pie)

Serves 12.

5 large ears of corn, grate the kernels
8 leaves of fresh basil, finely chopped
1 teaspoon salt
3 tablespoons butter
½ to 1 cup milk
4 large onions, chopped
3 tablespoons oil
1 pound finely ground lean beef
salt and pepper to taste
one teaspoon ground cumin
4 hard –boiled eggs, sliced
1 cup black olives
1 cup raisins
12 pieces of chicken, browned in hot oil, seasoned with salt, pepper and cumin
2 tablespoons confectioners’ sugar

Heat the grated corn, chopped basil, salt and butter in a large pot. Add the milk little by little, stirring constantly until the mixture thickens. Cook over low heat for 5 minutes. Set aside. Fry the onions in oil until transparent, add the ground beef and stir to brown. Season with salt, pepper, and cumin. To prepare the pie use an oven proof dish that you can take to the table. Spread over the bottom of the dish the onion ground meat mixture. Arrange over this the hard-boiled egg slices, olives and raisins. Put the chicken pieces on top, bone the chicken if you like. Cover the filling with the corn mixture. Sprinkle the confectioner’s sugar over the top. Bake in a 400 degree oven for 30-35 minutes until the crust is golden brown. Serve at once. In Chile, more sugar is served to sprinkle over the pastel.

Source: www.nuevoanden.com/recetas/recpastel.html
 Home