CookingDiva

Just imagine your shock after following the trace of green plantain's skins all over the house, only to discover that your little Hannibal the Cannibal has eaten the plantains you planned to cook for dinner. I missed that how-to-live-a-wonderful-life class where they talked about having a Basset Hound as a companion. Do not get me wrong, ...they are the most loving creatures. But, they are libertarian anarchists with droopy sad eyes that would make you cry and hug them before the thought of a sweet, caught-you-red-pawed spanking (...with a feather) crosses your mind.

Today, hoping that your beloved pet didn't eat your plantains, we have one delicious and easy to prepare recipe for you: Plátanos en Tentación (Drunken Plantains with wine and vodka). If you are plantain crazy, check out my previous post: Patacones 101 - Tostones (EN/ES) Twice Fried Plantains!

Traditionally, "plátanos en tentación" are prepared with rum or vanilla here in Panama. I still remember from my childhood the "red" saucy plantains which were prepared with strawberry soft drink. I don't have the foggiest idea of where that culinary inspiration came from!

In Colombia they are cooked in coconut milk and served with cheese (queso costeño) and a drizzle of molasses. In Cuba they are prepared with brown sugar, white sugar, spices to taste and a hint of dry white wine (called "vino seco," although it tastes more like vinegar to me!). There are many more variations of this dish from country to country in Latin America, which one is your favorite?

It was great news when I discovered a more adventurous way of preparing it during my latest trip to the South American Wine Country. It was at the "Los Cerros de San Juan Winery" in Montevideo, Uruguay where we experienced it in a scrumptious delicate sauce made with red wine, vodka and fruit juice. Lovely.

This winery is one of South America's oldest wineries, it has been operating since 1854. Walking through its many ancient cellars, I found myself lost in time. The unique aromas, perfuming the trapped air with such peculiarity, have been engraved in my memory...in slow motion, to make sure I would never forget them. How could I if by the end of my wine trip in Argentina and Uruguay last year, I felt like a ghost traveling without barriers of time or distance, the paradise we know sometimes as the perfect winery?

Sorbet is the French name for sherbet, long popular as a cooling sweet made from fruit juice, liqueur or wine. Sorbets are so versatile, they can be served as a first course, between courses or as dessert. The champagne added before freezing creates an interestingly flavored sorbet. Use about 1 cup alcohol to 1 pound of fruit or two cups of fruit juice.

This sorbet is easy to make. When the sorbet comes out of the ice cream maker, it can be eaten immediately, although it will be very soft. For a firmer consistency, transfer it to a freezer container and freeze for two to three hours to allow the sorbet to harden. If you do not have an ice cream maker, you can freeze the mixture in a large metal pan, stirring occasionally as it begins to freeze. However, the texture will be fairly icy. If sorbet is too hard, it can be crushed and serve as a granita.

My father had come from a small village in the Panamanian countryside, but he has always been very fine with life in the city. He brought us up with a sense of his family's ancient traditions, including the love for the land, nature and learning new things. It was that same spirit what made all of his children artists of creating and exploring. Curiosity is the beginning.

Now in my thirties, I still have as much of that curiosity as I had at the age of five. That's hot and it is not easy to get...But it is NOT impossible. Just opening your mind to trying new things will be your first step on this marvelous quest that is "life."

Let's start here: Vino de Palma, or Palm Wine

I have heard stories that made me really thirsty to try this juice from the heart of the rain forest. But it was not until yesterday when I had the intriguingly yummy opportunity to experience it at its fullest. As my sister was coming back to Panama City from Colon, she found a very little stand run by an older woman, smiling her problems away...cheerfully selling some unique goodies; Palm Wine among others.

I happened to be in their town, getting my weekly share of raw, organic-tasty-fresh milk, so I paid them a visit. To my surprise, Paola, my sister, greeted me with a bottle of palm wine and a bottle of freshly made Habanero Pepper Relish. It was out of my hands. I could NOT resist it. They know for sure how to get my attention.

It was an ethereal moment, when I saw those bottles, I forgave her for all the times she wore my clothes and evaporated my perfumes, without permission...when we were teenagers. Holy smokes, ...it was such a soul awakening moment, ...and I didn't have a choice other than to smile (and take the gifts of course!).

Happy Valentines Day! I'll be posting some delicious recipes (in Spanish) soon, so stay tuned!

Con amor,

Melissa

For more information on Palm Wine visit: Wikipedia. Or How to extract Vino de Palma: a pictorial review!

Ok, Ok,---I know you are a coconut lover...The following posts were specially designed for you:

• Flan de Coco y Chocolate
• Coconut Meringue Pie (EN), Pie de Coco al Merengue (ES)
• Nuts about Coconuts!
• Pudin de Naranja y Coco
• Pan de Coco
• Keki de Coco y Miel
• Cake de Zanahoria y Coco
• Delicia de Coco

P.S. you see, I do not only post in English!