CHRISTOPHENE QUICK BREAD
You may know christophene as it is more commonly known: chayote in Mexico, choko in Australia and mirliton in Cajun Country. Another wonderful recipe from the book 'An Embarrassment of Mangoes'. Note: I always have better luck with the outcome of quick breads if they are baked as smaller loaves. You'll be able to get two small loaves with this recipe. Also, if you cannot find chayote, substitute yellow squash aka 'crook neck', summer squash or even zucchini/courgette.
Provided by C G @Celestina9000
Categories Sweet Breads
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Grease an 8 1/2 x 4 1/2 inch loaf pan or line with parchment paper. ( ^^ Read recipe introduction. I used smaller "mini loaf" bread pans.)
- Combine the dry ingredients and set aside.
- In a medium mixing bowl, beat the coconut oil and sugar(s) together using a wire whisk. Add the eggs and beat until the batter is creamy. Stir in the vanilla extract, grated christophene/chayote/mirlition and grated carrots.
- Gently stir the dry ingredients into the wet. Spread mixture into your loaf pan(s). Bake approximately 50-60 minutes (slightly less if using smaller loaf pans) or until a toothpick inserted in the center of the loaf comes out clean.
- Set aside to cool in the pans. After 15 minutes transfer the loaf/loaves to a wire rack to cool completely.
BAKED CHAYOTE SQUASH
Cheesy, custardy stuffed squash with bread crumbs on top. This dish is great as a side with beans, meat, and rice, Central American-style.
Provided by Dom's Kitchen
Categories Side Dish Vegetables Squash
Time 1h40m
Yield 4
Number Of Ingredients 8
Steps:
- Place the chayote into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until very tender, 45 to 50 minutes. Drain and allow to steam dry for a minute or two.
- Preheat an oven to 375 degrees F (190 degrees C).
- Remove the seed and seed membrane from the chayote using a spoon; discard. Scoop out as much of the remaining pulp as possible into a bowl without puncturing the shell. Pat the shell dry with a paper towel and place in a baking dish; set aside. Squeeze the excess water from the reserved pulp. Stir in the butter, egg, heavy cream, Parmesan cheese, and 2 tablespoons Cheddar cheese until well-blended. Fill each of the chayote shells with the pulp/cheese mixture. Sprinkle the remaining 1 1/4 cup Cheddar cheese on top, followed by the bread crumbs.
- Bake in the preheated oven until heated through and the cheese has melted, 35 to 45 minutes.
Nutrition Facts : Calories 377.3 calories, Carbohydrate 21.3 g, Cholesterol 120.4 mg, Fat 25.8 g, Fiber 6.3 g, Protein 16.7 g, SaturatedFat 15.2 g, Sodium 466 mg, Sugar 1.2 g
CREAMED CHRISTOPHENE (CARIBBEAN SQUASH)
Provided by Food Network
Categories side-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Fill a large pot with water and add a little salt. Bring the water to a boil, then add the cubed squash and cook until tender, about 10 minutes. Drain the cooked squash and set aside in a large, well-greased baking dish.
- Preheat oven to 350 degrees F.
- In a large saucepan over low heat, melt the butter. Slowly whisk in the flour and cook for 1 to 2 minutes, until the mixture is creamy and thick. Slowly stir in the milk and mix until smooth, about 1 minute. Add the 1/2 cup of grated cheese and stir until melted and well-mixed, about 1 minute. Add the onion, garlic, salt, celery, mustard and sugar to the sauce and mix well. Remove the sauce from heat and pour over the christophene in the baking dish. Stir everything together, then top with the remainig 1 cup grated cheese.
- Place the mixture in the oven and bake until golden brown, about 20 to 30 minutes. Serve warm.
ROASTED CHAYOTES WITH GARLIC
Provided by Lillian Chou
Categories Garlic Side Roast Thanksgiving Vegetarian Dinner Family Reunion Healthy Vegan Potluck Gourmet Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 3
Steps:
- Preheat oven to 450°F with racks in upper and lower thirds.
- Wearing protective gloves, halve chayotes lengthwise and discard seeds. Peel, then cut lengthwise into 1-inch wedges. Toss with oil and 1 1/2 teaspoons salt. Divide between 2 large 4-sided sheet pans.
- Roast 30 minutes. Divide garlic between pans, then continue to roast, turning occasionally, until chayotes are golden brown on edges, about 30 minutes more. Season with salt.
CREAMED CHAYOTE WITH CHIVES
Categories Milk/Cream Vegetable Side Quick & Easy Chive Simmer Gourmet Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 4
Steps:
- Cut each chayote lengthwise into 1/2-inch wedges and discard seed if necessary. In a 12-inch heavy skillet heat oil over moderate heat until hot but not smoking and cook chayotes, stirring occasionally, until crisp-tender, about 5 minutes. Add cream and simmer until chayotes are tender and cream is slightly thickened, about 3 minutes. Add chives and season with salt.
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