Yesterday I posted a recipe using this wonderful tropical fruit in a delicious pie. Today I will give you the recipe for a Mamey Tea Bread. I love a little something sweet with my coffee or tea in the morning and this is the prefect compliment. Mamey is so sweet that I was able to reduce the sugar in the recipe it came out just right.
Keep watching because I am still eyeballing the pumpkin roll made with Mamey idea I mentioned yesterday. My family and friends just love that roll and so I think I will make it this weekend and pump it up with some pineapple tidbits... Funny story - I brought the pumpkin roll to a potluck once and early on a woman came up to me and asked if she could take whatever was leftover home. Hmmm. Sure I said. Well quite frankly there was not a crumb left! I have a funny feeling if I make it with the Mamey I might have to make 2...or 3!
Mamey and Nut Tea Bread
2 cups AP flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup sugar
1 1/2 cup Mamey puree
1/2 cup milk
1/4 cup vegetable oil
1 cup nuts, chopped
1. Preheat oven to 350. Sift together dry ingredients.
2. Combine Mamey, milk, eggs and oil and mix well.
3. Add dry ingredients to Mamey mixture and combine. Stir in nuts.
4. Pour into a well greased and floured bread pan and bake for 50-55 minutes.
Wednesday, May 6, 2015
Tuesday, May 5, 2015
I had everyone in my family try a piece plain. The flavor reminds me at once of pumpkin and papaya yet much denser and sweeter than either. I started adding it to smoothies with strawberries and bananas and they were delicious. The next thing I wanted to make was a pie. Something tropical. Out of that thought came this pie. It is so good. It hits on all the tropical flavors with the coconut and pineapple combined with the Mamey. It actually came out very light and refreshing. Just the thing for dessert by the pool on a hot summer day....
My next post will be the Mamey Tea Bread I made. It came out so good. Perfect with a morning cup of café con leche. Finally, I went on Pinterest and searched for Mamey. While most of those posts were in Spanish I recognized one. It was for the classic Libby's pumpkin roll only made with Mamey instead. MMMM. Indeed now that I have tried Mamey I am inclined to use it in all my pumpkin recipes instead of pumpkin. It is richer and has so much more depth of flavor. It is in season during the summer months so look for it in the specialty produce aisles and give it a try. I have spotted it recently at my produce market. I also read that the puree is sold frozen in Hispanic markets so I will be on the lookout for that during the holidays for my pumpkin roll and pumpkin pie. By the way, the fruit is ripe when it becomes very soft and a little wrinkly. When you bring it home from the market let it sit on the counter until it is soft and the side sitting on the counter is flat. Okay, now on to the recipe.
Mamey Colada Mousse Pie
1 graham cracker pie crust (store bought or homemade)
1/2 cup canned pineapple juice
1 packet plain gelatin
1 package coconut cream instant pudding & pie filling
1 cup milk
2 cups Mamey puree
1 8oz container cool whip
1. Heat the pineapple juice to a simmer. Remove from heat and stir in the gelatin. Stir until the gelatin is thoroughly dissolved. Set aside to cool.
2. Beat the pudding mix with the milk until starting to thicken. Mix in the Mamey puree and the pineapple juice. Blend thoroughly.
3. Fold in 1/2 of the container of cool whip until blended. Pour into the pie crust. Cover and refrigerate at least four hours.
4. Serve topped with remaining cool whip.
Thursday, April 16, 2015
Indeed, I am catering a party for a friend in a few weeks and have been having her over for tastings. When she tasted this salad she said it must definitely be on the menu. She took the leftovers home and her whole family agreed with her. So it is not just me. And just forget that this is really good for you. It is great tasting too. And did I mention that it should really be made in advance? Making it several hours or a day ahead allows the kale to tenderize and mellow out. I should warn you though, make a lot because even though it can and should be made in advance, it is still really good right away. Thus if you do not make enough you will not have any for later.....
By the way, I make it with bulgur wheat but you can also use quinoa. I used quinoa when my friend visited. She has celiac thus is gluten intolerant and the salad tasted great. So good in fact that she ate it for breakfast, lunch and dinner!
Kale and Chickpea Salad
|Finely chiffonade the kale|
1/4 cup fine bulgur wheat
1 can chickpeas, drained
1 bunch kale (mine weighed 9 ounces before trimming)
1/2 cup chopped, fresh parsley
1/2 cup thinly sliced green onions (green and white portions)
1/4 cup chopped, fresh mint leaves
2-3 cloves garlic, crushed
1 medium tomato, diced
1/4 teaspoon salt
2 teaspoons grated lemon rind
1/3 cup fresh lemon juice
1/3 cup extra virgin olive oil
1/4 teaspoon cumin
1/2 teaspoon freshly ground pepper
1 teaspoon garlic salt
1. Put the bulgur and the 1/4 teaspoon salt in a large bowl. Pour 1/4 cup boiling water over top and set aside. Put the chickpeas in a colander and rinse well and set aside to drain.
2. Rinse kale well and remove tough stems. Spin in a salad spinner to dry well. Grab a handful of kale at a time and finely chiffonade it. Add it to the bowl with the bulgur. Add the chopped parsley, green onions, mint, garlic, tomato and chickpeas. Stir and mix well pulling the bulgur from the bottom of the bowl.
3. Make the dressing. In a small bowl whisk together the lemon rind, lemon juice, olive oil, cumin, pepper and garlic salt. Pour over salad and mix well. Refrigerate several hours or overnight until ready to serve.