Cuban Sandwich Dip
#SUNDAYSUPPER (thanks to http://familyfoodie.com/cuban-sandwich-dip-sundaysupper/)
- 8 ounces cream cheese, softened
- 1 cup shredded pork
- 1 cup ham, chopped or shredded
- ¼ cup honey dijon dressing
- 2 green onions, sliced thin
- 6 ounces swiss cheese grated.
- 2 pickles, sliced thin
- ½ cup additional honey dijon dressing
- 1 loaf of cuban bread, thinly sliced
- chopped green onions and parsley as garnish (optional)
- Preheat oven to 350º F.
- Combine the cream cheese, pork and ham in a large bowl until well blended.
- Line the bottom of an oven proof baking dish or skillet with the cream cheese mixture.
- Layer the honey dijon dressing, green onions and swiss cheese.
- Bake for approximately 30 minutes or until cheese is lightly browned and bubbling.
- Garnish with additional chopped green onions and parsley if desired.
- Serve with cuban bread, sliced pickles and additional honey dijon dressing.
Sweet Cuban Coconut Balls with Melted Chocolate (Coquito Acaramelado)
(thanks to http://www.halfbakedharvest.com/sweet-cuban-coconut-balls-with-melted-chocolate-coquito-acaramelado/)
- prep time: 15 MINUTES
- cook time: 10 MINUTES
- total time: 25 MINUTES + 20 MINUTES OR SO TO CHILL
yields: 20-30 COCONUT BALLS
- 1 (14 ounce) can sweetened condensed milk or homemade coconut milk (see recipe below)
- 3 cups shredded or grated coconut (I like to used unsweetened)*
- 1/2 teaspoon vanilla
- 1/2 cup honey
- 8 ounces chocolate, melted
In a medium size pot, combine the sweetened condensed milk and coconut. Set the pot over medium heat and cook 8-10 minutes or until the mixture has thickened, being careful not to let the mixture burn. Remove from the heat and stir in the the vanilla.
Line a baking sheet with parchment paper.
Once the coconut mixture is cool enough to handle, roll it into tablespoon size balls and place on the prepared baking sheet. If desired, insert a toothpick into the center of each ball. Place in the freezer for 20-30 minutes to cool.
Add the honey to a small sauce pan and bring to a boil. Boil for 2-3 minutes then remove from the heat. DO NOT cook the honey longer than 5 minutes or it will harden on the coconut balls. Carefully dip each ball into the honey, allowing any excess to drip off. Place back onto the parchment lined baking sheet and repeat with the remaining balls. Alternately you can just spoon the honey over each coconut ball.
Allow the balls cool. Serve with melted chocolate.
*If you prefer a sweeter coconut, use sweetened coconut. I prefer unsweetened coconut for this recipe.
**May also dip the balls into the melted chocolate and allow to cool in the fridge
Mojitos for a Crowd
(A Viva Cuba original recipe)
- 4 cups water
- 2 cups sugar
- 2 bunches fresh mint, loosely chopped
- 1 1/2 cups fresh lime juice (~12 limes)
- 2 2-liter bottles soda water
- 1 bottle Havana Club 3 year rum or Bacardi Gold
- mint sprigs and lime slices to garnish
To make the syrup, combine the water, sugar, and mint in a medium pot. Bring to a boil and stir. Reduce to a simmer, cook 30 minutes. Turn off stove and let the liquid cool.
When the syrup is cool, pour through a strainer into a large pitcher. Stir in the lime juice.
To serve, fill each glass with ice. Pour half glass of the syrup, almost half glass with seltzer water, and top off with 1 oz. rum. Stir gently. Garnish with mint and lime.