2012

Puerto Rican Coquito, not just for Christmas

 "Coquito"....what's that? 

If you ask that question then for sure you don't know any Puerto Ricans.  It is the Puerto Rican eggnog, of course with an island flare, 

and its addictive. 

It's usually served at Christmas, and every family seems to have a their own special recipe. 

Some family recipes are a secret, here are two that were generously shared.

Coquito only for Christmas? 

Make way for "Pumquito"

Is it wrong to mess with a classic?   Well, if its wrong, I don't want to be right.

Enjoy and Salud!

Provi's World Famous Coquito 

1 cup Don Q white rum (I use Cruzan Coconut rum for more coconut flavor) 

2 cans Carnation Evaporated milk 

1 can sweetened condensed milk 

1 can Coco Lopez (usually found in drink mixers section of grocery store) 

1/2 tablespoon vanilla 

powdered cinnamon (optional) 

3 egg yolks 

3 cinnamon sticks 

1 cup water 

put 1 cup water in a saucepan on the stove, and add cinnamon sticks 

boil gently until water turns brown/has cinnamon flavor then remove sticks and set water aside 

In a large bowl, add the egg yolks and rum.  (I use a KitchenAid-type stand mixer but you can use a hand mixer) 

blend egg yolks and rum until they are smooth and mixed thoroughly 

add vanilla and evaporated milk then sweetened condensed milk 

add cinnamon water and Coco Lopez and blend thoroughly (about 8 minutes) 

Taste mixture and see if you want more cinnamon.  If so, add powdered cinnamon to taste and blend until mixed in. 

Put finished mixture immediately in refrigerator and keep cold until served. 

Barb's Soon to be World Famous Pumquito 

1 cup Cruzan Coconut rum 

2 cans Carnation Evaporated milk 

1 can sweetened condensed milk 

1 can Coco Lopez 

1/2 tablespoon vanilla 

Badia Pumpkin Pie spice 

3 egg yolks 

1 can (15 oz.) Libby's canned pumpkin 

In a large bowl, add the egg yolks and rum.  (I use a KitchenAid-type stand mixer but you can use a hand mixer) 

blend egg yolks and rum until they are smooth and mixed thoroughly 

add vanilla and evaporated milk then sweetened condensed milk 

add Coco Lopez and canned pumpkin and blend thoroughly (about 8 minutes) 

Add Pumpkin Pie spice to taste and blend until mixed in. 

Put finished mixture immediately in refrigerator and keep cold until served. 

Enjoy! 

Herbed Cheese Tarts

Having  ready to go hors d'oeuvre is an absolute must during the holiday season. Whether you're having a cocktail party or just feeding friends who have dropped by these little tarts will make you look very chic.

These little cheese tarts can be prepared casually with sour cream and olives, or dill, or fancy with creme fraiche and caviar.  The beauty of these little treasures is that they can be frozen for weeks and taken out when needed, just allow them to come to room temperature and garnish.

Herbed Cheese Tarts

Ingredients:

1/3 cup fine dry bread crumbs

1  (8oz) pkg. cream cheese room temp.

3/4 cup cream style cottage cheese (small curd)

1/2 cup shredded Swiss cheese

1 tbsp. all-purpose flour

1/4 tsp. dried basil

1/8 tsp. garlic powder

2 eggs

nonstick spray oil (Pam)

Directions:

Spray twenty-four 1 3/4 inch muffin cups with non-stick spray.  Fill cups with breadcrumbs, press and shake pans to remove excess crumbs.  Muffin cups should be coated on all sides with breadcrumbs. Set aside.

In a small bowl combine cream cheese, cottage cheese, swiss cheese, flour, basil, and garlic powder.

Beat with an electric mixer on medium speed until just fluffy.

Add eggs, and beat on low speed until just combined.

Fill each crumb lined muffin cup with 1 tablespoon of cheese mixture.

Bake in a 375 degree oven for 15 minutes or till centers appear set.

*Note:  tarts will puff during baking, then deflate as they cool.

Cool in pans on wire racks for 10 minutes.

Remove from pans.

Cool thoroughly on wire racks.

*Note:  you can refrigerate at this point for up to 48 hours.  To serve let stand at room temperature then garnish.

To serve, spread tops with sour cream and garnish with pimento filled olive cut in half, dill, chives or with creme fraiche and caviar.

To Freeze:  Bake and cool tarts, freeze flat in plastic container with well sealing top, separate layers with plastic wrap.  To thaw, let stand at room temperature then garnish.

When I make them I always make double because they keep so well.