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'Sweet breads and cookies?' Recipes and Food

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Sweet breads and cookies?

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Uruguay Recipes and Food Forum (Recipes and Food from Uruguay.)

Forum Post
04/10/07 20:12

ribbon

around town

Sweet breads and cookies?

We are having a cultural festival at my school and we wanted to try a few "international" foods. I found a recipe for Pan de polvo (Mexican wedding cookie) but I wanted to see if there was a specific trademark dessert in Uruguay.

Comment #1
04/12/07 17:16

DaConciousChick

Over the Rainbow

Really, I'm in the same predicament. We are suppose to make a dish and then give a presentation in front of the dress. I am really enjoying the class. I'm still looking for a recipe but a desert sound like a good idea. I'm sorry I couldn't be of any more help.

Comment #2
11/24/08 22:35

Gudy Jarland

Cultural festival, eh? What kinds of food are you trying to feature on the event. are they all desserts, appetizers, or what? Maybe i can help out with some of the recipes.

Comment #3
01/25/09 22:35

Uru uro

Here is one Uruguayan dessert recipe I stumbled over the net:

Floating Island

Custard Sauce

Beat slightly: 3 or 4 egg yolks

Add: 1/4 cup sugar, 1/8 tsp salt

Scald and stir in slowly: 2 cups milk

Place the custard over a very slow fire. Stir it constantly. Take care that it does not boil. Or stir over simmering water until it begins to thicken. Strain and cool the custard. Add to it: 1 tsp vanilla, rum, or sherry, or a little grated lemon rind. Chill thoroughly. This is not a firm custard. It is really a custard sauce.

Floating Island (4 servings)

Prepare the above recipe for Custard Sauce, flavored with lemon rind. Place it in a baking dish. Whip until stiff: 3 egg whites, 1/8 tsp salt. Add very slowly, whipping constantly: 3 Tbsp sugar, 1/2 tsp vanilla, or a few drops of almond extract. Heap the egg whites on the custard. Place the dish in a hot oven (500) for 2 minutes, or under a broiler until the tips of the meringue are brown. Serve the custard hot or cold.

Method II

The French way, called Oeufs a la Neige: Whip until stiff: 3 egg whites Beat in gradually: 4 Tbsp sugar Scald: 2 cups milk Drop the meringue mixture from a tablespoon in rounds onto the milk. Poach them gently without letting the milk boil, for about 4 minutes, turning them once. Lift them out carefully with a skimmer onto a towel. Use the milk to make: Custard Sauce. Cool the custard. Place the meringues on top of it. Chill the custard before serving it. Buena suerte.

For more recipe visit the site here:

Comment #4
06/28/09 21:58

Anyelina Yolie

I believe by now the festival is already over. If you are looking for recipes then the best place or site to hit are the search engines like Yahoo, Google or Bing. Believe me you will have better luck there and I think the websites of some of the forum members here came from the search engine as well. so the best ally is the search engines.That's what I used everytime at home for research and stuffs.

Comment #5
06/29/09 07:40

Elaine

Ireland

The Uruguayans love their desserts, and you can be almost guaranteed that if it is sweet it will contain dulce de leche- this stuff is amazing! Its kind of like caramel, but better! Check out this video to see how to make it....

How to make dulce de leche (with video instruction!)

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