Fruit Compote

Lemon Pancakes Topped with a Berry Compote

I know I posted a lemon pancake recipe already that included a recipe for berry compote. However, I was working on some pastries and a cake that both used different kinds of compotes, and thought it would be a good idea to post a general fruit compote recipe. In other words, I wanted to explain how to make a fruit compote using any type of fruit that you want! Compotes are very versitile as they can be used as toppings, fillings, or to flavor breakfast or desserts items. I make compotes frequently to eat with waffles or pancakes, to fill cakes or pastries, and to flavor cake batters or frostings. The best part is the recipe is very simple and natural as it involves little additional sugar. So have fun trying this recipe and enjoy! 

Pastries filled with Apple and Guava Compote

Fruit Compote Recipe

INGREDIENTS:

• 3 ½ cups of fruit
• 2 tsp of brown sugar (or white sugar)
• ¼ cup of water or citris juice (orange, lime, lemon etc.)

          (Note: you can use fresh or frozen berries to make the compote)

TOOLS NEEDED:

• A small pot
• A knife, cutting board, large spoon, and measuring utensils

VIDEO DEMONSTRATION / INSTRUCTIONS

BRIEF DIRECTIONS (See the video demonstration for detailed instructions):

1. Collect the ingredients. First, prepare the fruit by removing any skin and pits (Note: don't worry about removing the seeds or skin from berries like strawberries, blueberries, black berries, etc.) Then chop any large fruit into ¼ inch cubes, including strawberries. 
2. Now, in a medium-sized pot, add the 3 ½  cups of fruit, sugar, and water (or citris juice). Then place the pot on the stove, give it a good stir, and bring to a simmer on high heat with the pot covered.
3. Once the pot is simmering, stir the pot, reduce the heat to medium-high, and let cook for 15 to 20 minutes with the pot uncovered, but make sure you stir the pot occasionally.
4. By this point, the compote should be almost finished, and the fruit should be soft. If the fruit is still firm let it continue to cook for another 5 to 10 minutes (Note: Add a ¼ cup of fluid if the compote seems to thick) 
5. Once the fruit is tender (as in a fork can easily poke through the fruit), you can either leave the compote as is so it has chunks of fruit in it or you can smash the fruit. To smash the fruit, take two spoons and smash the fruit between the spoons to break them down a bit. Then take a large spoon and squash the fruit against the bottom of the pot until there are no large chunks of the fruit.  The compote should have a thick and slightly runny consistency, but not be too liquidy. ***If the compote is too watery, let it cook for another 5 to 10 minutes to allow some of the fluid to evaporate. Make sure you watch the compote throughout the cooking process and remove from the heat when the consistency is right (see video demonstration for a visual)***    ***If the compote is too thick, add 1 or 2 tablespoons of water and mix. Then the compote is done.***
6. Once the compote has the right consistency, remove it from the heat, and it is ready to serve! You can also store this in the refrigerator for a week or freeze it and defrost as needed (Note: If you freeze the compote make sure you use it within a few weeks).

Fufu de Platano (Mashed Plantains)

I know what some people may be thinking…. “another recipe using plantains?!” Well, yes. This is another recipe that uses ripe plantains. However, unlike the other recipes I’ve posted, fufu de platano involves the boiling and mashing of the plantains. Having plantains as a side dish is very common in my family, and fufu de platano is a favorite, especially the way my Abuela always made it. She always used ripe plantains and added chicharrónes to the mashed plantains, so you get a saltiness from the chicharrónes contrasting with the sweetness of the mashed plantains! Suffice to say, fufu de platano tastes amazing! Therefore, it should be no surprise that my recipe is based on my Abuela’s, because there is no need to change a good thing! This recipe is very simple, uses few ingredients, is a great side dish for any meal, and tastes amazing! You can also leave out the chicharrónes to make the dish vegan- or vegetarian-friendly. So have fun trying out this recipe, and enjoy! 

Fufu de Platano (Mashed Plantains) Recipe

INGREDIENTS:

• 1 pound of pork fat
• 4 yellow, ripe plantains
• 6 pinches of salt

TOOLS NEEDED:

• 1 medium-sized pot and 1 small pot
• A masher
• A large mixing bowl
• A knife, fork, and cutting board

VIDEO DEMONSTRATION / INSTRUCTIONS

BRIEF DIRECTIONS (See the video demonstration for detailed instructions):

1. Collect the ingredients. Peel the plantains and cut them diagonally into large chunks, roughly 2 to 3 inches thick. Take the pork fat and cut into ¼ inch strips. Then cut into ¼ inch cubes.
2. In a medium-sized pot, fill the pot at least halfway with water and bring to a boil on high heat. Then add the plantain slices to the pot and let boil for 15 to 20 minutes or until they are fork tender.
3. In a small pot, put the cubed pork fat, sprinkle with about 6 pinches of salt, stir the pot to evenly distribute the salt, and cook on high heat until the fat has completely reduced and turned a golden brown color (see video demonstration for a visual; NOTE: cutting the pork fat into strips and cubes is easier if you freeze the fat first, then partially thaw it out).
4. Remove the chicharrónes (fried pork fat) from the pot with a strainer, place on a plate, and set aside for later.
5. After 20 minutes the plantains should be ready (NOTE: use a fork to test if the plantains are soft enough. If the fork pokes through easily, the plantains are ready). Drain the water from the pot or use a strainer to remove the plantains from the water.  Then place the plantains in a large mixing bowl.
6. Now, mash the plantains with a masher until it is finely mashed. Then use a fork to get it as refined as possible with little to no lumps (Note: if you don’t have a masher, you can just use a fork for this step).
7. Next, add the chicharrónes (fried pork fat) to the plantains and mix thoroughly to evenly distribute them in the mashed plantains. Then it is done and can be served (Note: I suggest adding the chicharrónes to the plantains right before you are going to serve the fufu so that the chicharrónes don’t get soggy).

Sausage and Peppers

Growing up I definitely ate a lot of Italian food because of my father’s side of the family. Sausage and peppers is one of those dishes that is frequently on the menus at Italian restaurants in the United States. However, I’ve yet to have sausage and peppers anywhere that comes close to how my mother makes it! The problem is people tend to cook the sausage, peppers, and sauce separately. Then they add it all together, which doesn’t give time for flavor to develop, and the sausage is tough and dry. My mom’s recipe for sausage and peppers is amazing because the sausage comes out tender and the sauce is extremely flavorful! The sauce is actually like liquid gold as it gets infused with the flavor of the peppers and sausage, which makes it quite different from the typical marinara sauce. Furthermore, this recipe is easy to make, very versatile and extremely flavorful! You can serve this sausage and peppers as is, with a side of bread or pasta, use it to make a pizza or anything you want! So, definitely give this recipe a try and enjoy!

 

Sausage and Peppers Recipe

INGREDIENTS:

• 3 lbs of Sweet Italian Sausage
• 3 medium-sized green peppers
• 3 medium-sized red pepper
• 56 oz of crushed tomatoes
• 1 teaspoon of salt
• 1 tablespoon of garlic powder
• 1 teaspoon of Italian seasoning
• 1 teaspoon of olive oil

TOOLS NEEDED:

• A large pot
• A knife, cutting board, large spoon, and measuring utensils

VIDEO DEMONSTRATION / INSTRUCTIONS

BRIEF DIRECTIONS (See the video demonstration for detailed instructions):

1. Collect ingredients. Cut the green and red peppers into long strips about 1 inch thick.
2. First, put the sausage in a large pot and add 1 cup of water. Then cover the pot and let come to a simmer on high heat. Once simmering, let the sausage steam for 1 minute on high heat. Then flip the sausage over and let continue to cook for 4 minutes with the pot covered.
3. Now, let the sausage cook with the pot uncovered for about 9 minutes until the water evaporates and the sausage starts to brown. Make sure you move and flip the sausage around occasionally so they cook and brown evenly (See video demonstration for a visual). Then remove the sausage from the pot, place on a plate, and set aside to let cool.
4. In the pot where you cooked the sausage, add the crushed tomato, salt, garlic powder, Italian seasoning, and green and red peppers. Give it a slight mix and bring to a simmer on high heat with the pot covered.
5. Once simmering reduce the heat to medium and let cook for about 10 to 15 minutes, stirring occasionally. In the meantime, prepare the sausage.
6. When the sausage is cool enough to handle, cut each sausage into 8 to 10 slices, about 3/8 inch thick. Place the sausage slices on a plate or bowl and set aside for later.
7. After cooking the sauce for about 10 minutes, the peppers in the sauce should have reduced. Add the sliced sausage to the pot, reduce the heat to medium-low, and give the pot a good stir. Then cover the pot and let cook for 30 to 35 minutes or until the peppers are fork tender. Once done, the sausage and peppers can be served as is, with a side of bread, pasta, or whatever you want.