October 16, 2006

The Baker's Passport - Cuba Cuba is high on my list of "just once." Most likely because its off limits to Americans. I can imagine myself out late meeting a suave dark Cuban and learning to rumba while sipping on a mojito, Cuba libre or daiquiri cocktail. We'd roll on into the morning and have a typically Cuban breakfast of tostado and a cafe cubano. Cuban bakeries are famous for their finger foods, such as pastelitos, croquetas, bocaditos, and empanadas. Pastelitos are somewhat like American turnover--a warm flaky exterior wrapped around a filling of either meat, cheese, coconut, guava, or a combination of guava and cream cheese. Bocaditos are small bite size sandwiches layered with a ham spread. A popular dessert called capuchino. These small cone-shaped cakes start out are baked until hard and then are soaked overnight in a syrup made from sugar, water, lemon and orange rinds, plus cinnamon and that very sweet liqueur, anis. The name refers to the shape of the hoods worn by Capuchin monks. Another local treat that pairs well with a cafe con leche are these cookies from, Moron, in the province of Camaguey. The town is widely known for these cookies. Many bakers who fled Castro's oppression in the early 60's brought their recipe for the cookie to the mainland. Today the lime sugar cookies can be found in Cuban bakeries in "Little Cuba" in Miami. Sometimes they can found all dainty, sprinkled with sugar or all tarted up with colorful sprinkles.Torticas de Moron Cuban Sugar Cookies...


what happens to the hole when the donut is gone?

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