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Getting Hot in May: Limonada Caliente con Ron, Canela y Clavo (Hot lemonade with rum, cinnamon and c

It has been raining cats and dogs recently in the tropics, that's why sometimes a warm drink, with a full body and delicious spices is the best answer to warm all us up. Pure coziness.

Why would you enjoy preparing this drink? Well, just because I can sense the sinfully delight it will bring to your life, AND because:

You probably have all the ingredients in your kitchen.
It is easy to prepare, just a few steps, that's it.
It looks beautiful and it is really fragrant. Convinced?

Here is the recipe:

Ingredients:

1 1/2 cup water
1 cup fresh lime juice (or lemon if you prefer)
1/2 cup honey or light brown sugar to taste
1 stick cinnamon and 2-3 whole cloves
1/2 cup dark rum
Garnish: lime or lemon slices

Directions:

Combine the water, lime juice, honey, cinnamon and cloves in a saucepan. Simmer over medium heat, stirring, until honey disolves. Remove from heat and stir in the rum. Pour the beverage into mugs or glasses and garnish with lime slices.

Enjoy hot or cold! Try it and you will experience what I am talking about. Trust me on this one!

by Chef Melissa
May 04, 2007
2:51 pm

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Categories: Tropical Fruit and Vegetables, RECIPES: delicious drinks, Sensual Food, General, Food & Drink, Ethnic Cuisine: from Latin America
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From Todas, the blog for girls: An Interview with Chef Melissa

We invite you to visit "Todas: The Blog for Girls" where Amaya has posted an Interview with the author of this blog: Chef Melissa! It is in Spanish, but hey didn't you mention not too long ago that you want to practice more this beautiful language?

***

Les invitamos a que visiten "Todas: La Bitacora para Ellas" en donde Amaya ha publicado el dia de hoy una entrevista con la autora de este blog.

Que tengan una linda semana!

Melissa

by Chef Melissa
February 21, 2007
10:27 am

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Categories: Food & Drink, General, Food Blog Events
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A Day That Really Schmecks: Coconut Cloud Cake

It all started last night while I was blog hopping through my list of favorite food blogs. Ahh! It was then when I arrived at The Cooking Adventures of Chef Paz and I learned about "A Day that Really Schmecks!" event.

I loved the name and the story behind Edna Staebler, the author of Food that Really Schmecks. It was then, after reading the amazing "Cookie War" story, when I decided that even though I didn't have the cookbook (yet!) I would love to participate. I sent an SOS e-mail to Paz and she responded right away. Paz was kind enough as to e-mail me a few recipes of cakes so I could bake something delicious, then participate in the event. I was amazed when I noticed Paz had taken the time to transcribe the recipes she sent me. Thank you!

Edna Staebler’s cookbook, Food That Really Schmecks, has been republished. In honor of this occasion, food bloggers are participating in an event called A Day That Really Schmecks. The bloggers will prepare a recipe or two from the book and blog about it. Jasmine of Confessions of a Cardamom Addict will post a line up of the blogged about recipes on on January 15, 2007. (from Paz)

Foodthatrealyschmeckscover_1 I am very happy Jasmine accepted my last minute entry. It was really fun to recreate this old times favorite cake.

Edna Staebler passed away last September, and to honor her the delicious food roundup will be posted tomorrow January 15, on what would have been her 101st birthday.

I have to confess that I purchased Edna's Schmecks cookbook last night, I couldn't help it, it was one of those things: I had to have it!

Now, this is the recipe:

Coconut Cloud Cake (from Serena Shantz)

Pretty and good; you can easily cut the recipe in half if you don't want a layer cake.

3/4 cup shortening
1 1/2 cups sugar
3 eggs, separated
3 cups sifted flour
4 1/2 teaspoon baking powder
3/4 teaspoon salt
1 cup desiccated coconut (*I used toasted coconut)
2 cups milk
1 teaspoon vanilla
1 teaspoon almond almond extract

Instructions:

Cream shortening, add sugar and beaten egg yolks and 1 egg white; continue beating. Sift flour with baking powder and salt, mix with coconut and add alternately with milk and flavourings to butter mixture. Pour into greased layer-cake pans and bake in 350-degree oven for about 30 minutes. Cool; remove from pans to a rack and ice with Angel Feather Icing (see Icings, page 237), sprinkle shredded coconut generously on top and sides of cake after you've iced both the layers and put one on top of the other.

Angel Feather Icing

There's nothing better for an angel cake or a layer cake than this almost foolproof and luscious icing; it doesn't dissolve, run away or get crusty; it stays tender and fluffy for days if anyone lets it last that long.

2 egg whites
3/4 cup sugar
1/3 cup corn syrup
2 tablespoons water
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1 teaspoon vanilla or other flavouring

Instructions:

Put everything but the vanilla into the top of a double boiler with fast-boiling water below. Start beating immediately with a rotary beater or electric mixer until the mixture stands in stiff peaks. Remove from heat, add flavouring, and keep on beating until it is thick enough to spread easily. You'll be delighted and everyone will exclaim when they see the glorified cake.

The result: a delicious cake with a tropical spirit! It is also delicious by itself, without frosting. I used butter, because I love it's taste and the health benefits.

We invite you to try the recipe soon, you won't regret it!

Have a tasty week!

Melissa

Tags: blogging events, food blogs, cookingdiva, recipes, food & drink, Edna Staebler

by Chef Melissa
January 14, 2007
3:56 pm

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Categories: General, Food Blog Events, Food & Drink
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