Nov
1
Latin Brunch
Filed Under Food
The holiday season is a popular time for entertaining guests. This year, when family and friends come calling, add some sizzle to your celebration with our no-fuss Latin brunch. Start the day with refreshing papaya-blueberry smoothies, and treat hungry guests to a sunny buffet of shrimp ceviche, corn fritters, and chorizo, cheese and egg tacos. Creamy pumpkin-coconut flan paired with mugs of cinnamon-spice hot chocolate ends this south-of-the-border feast on a sweet note.
By Melynda Saldenais
Shrimp Ceviche
Ceviche, also called seviche or cebiche, is a popular Latin American seafood salad that’s made with white fish or a mixture of seafood that’s “cooked” by the acidity of citrus juice, which transforms the proteins without the use of heat. Using this recipe, you’ll see the shrimp turn from translucent to opaque in just a few hours.
2 lbs. medium shrimp, peeled and deveined
1 white onion, finely diced (about 1 cup)
1 1/2 cups tomatoes, seeded and chopped (about 2–3 tomatoes)
1–2 jalapeños, seeded and finely diced (to taste)
1/2 tsp. salt
1/2 cup fresh squeezed lime juice (about 4-6 limes)
1/2 cup fresh squeezed lemon juice (about 4 lemons)
1 avocado, pitted, peeled and cubed
1 bunch cilantro, stemmed and chopped (about 1 cup)
Hot sauce (to taste)
Tortilla chips
1. Rinse shrimp and place in a glass bowl with onions, tomatoes, peppers and salt.
2. Stir in lemon juice and lime juice.
3. Cover and refrigerate 2 1/2 to 3 hours, stirring every hour or so. The shrimp is ready to enjoy when it turns opaque and develops a texture similar to boiled shrimp.
4. Before serving, drain half the liquid and stir in avocadoes, cilantro and hot sauce.
5. Serve with tortilla chips, warm corn tortillas or saltine crackers.
TIP: Mix in other kinds of seafood, such as cod or red snapper and scallops, with the shrimp.
TIP: Ceviche is best served chilled and soon after it is finished “cooking.” Marinating it too long will result in a rubbery texture.
COOL TIP: Substitute a half of a red pepper, finely diced, for the jalapeños.
Serves 8
Per serving: calories 310, fat 7g, protein 27g, carbohydrates 34g, dietary fiber 4g
Chorizo, Egg and Cheese Breakfast Tacos
2 tsp. canola, grapeseed or olive oil
1 lb. chorizo, casing removed
1 white onion, finely diced (about 1 cup)
2 cloves garlic, minced
1 jalapeño pepper, seeded and finely diced
8 eggs
1/4 cup milk
1/2 tsp. salt
1/2 tsp. black pepper
1/2 cup chopped cilantro
16 corn tortillas, warmed
4 oz. white cheddar cheese, grated
4 oz. queso fresco, crumbled
2 avocadoes, pitted, peeled and sliced
1 jar (10 oz.) red salsa
1 jar (10 oz.) green salsa
2 limes, cut into wedges
1. Heat oil in a large skillet over medium heat.
2. Add chorizo and break it into smaller pieces using a spatula.
3. Brown and cook thoroughly, 6 to 8 minutes.
4. Remove from pan using a slotted spoon; set on a paper towel-lined plate to drain.
5. Drain excess fat from pan, leaving about 1 tablespoon. Add onions, garlic and peppers to the pan and cook until the onions are slightly browned around the edges, about 5 minutes.
6. Whisk eggs with milk, salt and pepper.
7. Add eggs to skillet, cooking until soft curds form (like scrambled eggs). Stir in chorizo and cook 1 minute longer.
8. Garnish with cilantro and serve in warm tortillas topped with cheeses, avocado, salsa and a squeeze of lime.
COOL TIP: Substitute regular breakfast sausage for half the chorizo and a half of a red pepper, finely diced, for the jalapeños.
Serves 8 (2 tacos per person)
Per serving: calories 290, fat 19g, protein 14g, carbohydrates 16g, dietary fiber 3g
Mexican Hot Chocolate
Traditional Mexican hot chocolate is made using a molinillo, a wooden whisk, that, when rubbed back and forth between both hands, creates a beautiful froth. A wire whisk works, too.
8 cups 2% milk (or non-dairy milk of your choice)
1/3 cup sugar
8 oz. bittersweet chocolate, chopped
1 Tbsp. (each) vanilla extract and ground cinnamon
1 tsp. red chile powder or ground cayenne pepper
2 cups lightly sweetened whipped cream
1/4 cup finely ground almonds
3 oz. semisweet chocolate, shaved
1. In a large saucepan, stir milk and sugar over medium heat until sugar dissolves. Don’t let the milk boil.
2. Remove pan from heat and add chocolate. Let it sit for a minute before mixing so that the chocolate begins to melt.
3. Add vanilla, cinnamon and red chile powder and whisk until the mixture is frothy.
4. Serve topped with whipped cream, almonds and chocolate shavings.
COOL TIP: Make a half batch without red chile or cayenne just for the kids.
Serves 8 (1 cup)
Per serving: calories 230, fat 14g, protein 8g, carbohydrates 26g, dietary fiber 2g
Corn Fritters with Chipotle Crème Fraîche
1 cup unbleached all-purpose flour
1 tsp. red chile powder
1/2 tsp. salt
1/2 tsp. ground cumin
1/4 tsp. baking powder
1 egg, slightly beaten
1/2 cup milk
Juice of one lime
2 cups fresh or frozen sweet corn (equivalent of 3 ears of corn)
1/4 cup diced green chiles, freshly roasted or canned
1/4 cup chopped cilantro
Grapeseed oil or canola oil
1. Sift together flour, red chile powder, salt, cumin and baking powder.
2. Create a “well” in the center of the dry ingredients, then add egg, milk and lime juice.
3. Mix well.
4. Fold in corn, green chiles and cilantro. Stir until just combined.
5. Heat a large skillet over medium heat. Add enough grapeseed oil or canola oil to coat the bottom of the pan.
6. Drop 2 tablespoons of batter onto the pan for each fritter.
7. Cook about 3 minutes per side until golden brown and crisp.
8. Repeat until all the batter is gone, adding more oil as needed.
9. Drain on paper towels and serve with Chipotle Crème Fraiche.
Serves 8 (2 fritters per person)
Per serving: calories 120, fat 6g, protein 4g, carbohydrates 18g, dietary fiber 1g
Chipotle Crème Fraîche
1 8 oz. container crème fraîche
3 Tbsp. cream or milk
2 Tbsp. fresh-squeezed orange juice
2 tsp. puréed chipotle peppers
Zest of one orange
1. Mix all ingredients together.
2. Add more chipotle purée to taste.
3. Chill until needed.
COOL TIP: Substitute a ½ teaspoon taco seasoning for the chipotle purée for a less spicy, full flavored option.
Serves 8 (2 tablespoons per fritter)
Per serving: calories 60, fat 5g, protein 1g, carbohydrates 1g, dietary fiber 0g
Papaya-Blueberry Smoothies
6 cups fresh papaya, peeled, seeded and diced
4 cups orange juice or pineapple juice
3 cups ice cubes
2 cups lowfat milk or soymilk
2 cups blueberries, fresh or frozen and thawed
2 cups vanilla, mango or peach lowfat yogurt
3 bananas
Honey, to taste
1. Working in batches, place one-third of the ingredients in blender and pulse until smooth.
2. Pour into a pitcher and repeat with remaining ingredients.
3. Chill until ready to serve.
4. Stir well before serving.
Serves 8
Per serving: calories 240, trace fat, protein 8g, carbohydrates 53g, dietary fiber 4g
Pumpkin-Coconut Flan
1/4 cup water
1 1/2 cups sugar, divided
5 eggs
1 can (15 oz.) pumpkin purée
1 can (12 oz.) lowfat evaporated milk
1 cup coconut milk
2 tsp. vanilla extract
2 tsp. ground cinnamon
1 tsp. ground allspice
1/2 tsp. ground nutmeg
1/2 tsp. ground ginger
1/2 cup toasted unsweetened coconut (optional)
1 cup lightly sweetened whipped cream (optional)
1. Preheat oven to 300 degrees. Have a 9” or 10” round baking dish ready.
2. Heat water and 1 cup sugar in a small, heavy-bottomed saucepan over medium heat. Once sugar starts to melt, stir constantly using a wooden spoon until the sugar turns a rich caramel color.
3. Pour browned sugar into baking dish, tilting the pan to coat the bottom evenly.
4. Place baking dish into a larger baking pan. Set aside.
5. Whisk together eggs, pumpkin, evaporated milk, coconut milk, vanilla, spices and remaining sugar. Pour custard into sugar-coated baking dish.
6. Pour hot water into larger baking pan so that it reaches halfway up the side of the smaller baking dish.
7. Bake 60 to 70 minutes until the center is set. Cover and chill at least 2 hours before serving.
8. To serve, run a knife around the edge of the flan, place serving platter on top of the baking dish and invert. Carefully remove the baking dish.
9. If desired, top with whipped cream and toasted coconut.
Serves 8
Per serving: calories 210, fat 10g, protein 8g, carbohydrates 28g, dietary fiber 2g
TIP: To make individual servings, divide browned sugar between 8 ramekins, then pour equal amounts of the custard in each ramekin and bake in a water bath for 30 to 40 minutes.
Toasting Coconut: Spread unsweetened shredded coconut on a baking sheet and bake at 350 degrees for 10 to 15 minutes (until the coconut is lightly browned and crisp around the edges), stirring occasionally.
The Sustainable Shopping Cart
For a holiday brunch that helps nourish the planet, add these items to your grocery list.
• Wild American shrimp
About 90% of shrimp sold in the U.S. is imported from countries with lax—or even non-existent—environmental regulations for wild fisheries and farms, estimates the Environmental Defense Network. For more sustainable shrimp, choose one of the wild-caught American brands listed at www.wildamericanshrimp.com.
• Cage-free eggs
Look for local eggs labeled “cage-free,” which certifies that they’re not sourced from hens confined in battery cages—possibly “the most abused animals in all agribusiness,” according to the Humane Society.
• Local artisanal cheese
Handcrafted from the purest and finest of ingredients, artisanal cheeses let you support small-scale farms in a most indulgent manner. To find a local cheesemaker, visit www.localharvest.org.
• Fair trade cocoa
Buying fair trade cocoa ensures that the farmers receive a fair price for their harvest—a crucial step toward ending poverty in developing nations. For a listing of stores and companies that offer fair trade cocoa, go to www.transfairusa.org.
• CSA-sourced produce
By subscribing to a CSA (which stands for “community-supported agriculture”), you’ll receive a weekly or monthly basket of fruit and veggies straight from a local farm. Check www.localharvest.org or www.greenpeople.org to find a CSA near you.
—Elizabeth Barker
