TEMBLEQUE WITH MANGO-KUMQUAT RELISH
This delicious recipe is courtesy of Carmen Gonzalez.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 7
Steps:
- Rinse six 6-ounce ramekins under running water. Place on a baking sheet; set aside.
- Place 3/4 cup coconut milk and cornstarch in a small saucepan; stir until cornstarch is dissolved. Add remaining coconut milk, sugar, orange blossom water, and salt. Cook over medium-high heat, stirring constantly.
- When mixture starts to thicken, reduce heat and continue cooking until it coats the back of a spoon, 8 to 9 minutes. Immediately pour mixture into prepared ramekins. Refrigerate, covered with plastic wrap, until cooled completely and set, at least 3 hours.
- Invert each ramekin onto a serving plate. Top each tembleque with mango-kumquat relish and garnish with a mint leaves. Serve immediately.
TEMBLEQUE
The name of this Puerto Rican dessert comes from the word temblar, which means to shake. It's usually described as a coconut pudding, but it shakes like a jelly.
Provided by naskasrod
Categories World Cuisine Recipes Latin American Caribbean
Time 2h43m
Yield 8
Number Of Ingredients 7
Steps:
- Combine coconut milk, sugar, vanilla extract, and salt in a saucepan. Bring to a boil and cook for 6 minutes, stirring occasionally.
- Combine cornstarch and water in a bowl. Whisk until mixture has a uniform consistency.
- Pour cornstarch-water mixture into the saucepan and whisk until mixture thickens into a pudding, about 2 minutes. Remove from heat and strain the mixture into a bowl.
- Pour the strained mixture into a mold, pan, or individual serving glasses. Smooth out the surface and allow to cool about 15 minutes. Refrigerate for at least 2 hours. Sprinkle with ground cinnamon before serving.
Nutrition Facts : Calories 470.4 calories, Carbohydrate 73.7 g, Fat 20.5 g, Fiber 1.3 g, Protein 2 g, SaturatedFat 18.2 g, Sodium 160 mg, Sugar 56.3 g
MANGO-KUMQUAT RELISH
This recipe for mango-kumquat relish is courtesy of Carmen Gonzalez and should be used in her Tembleque recipe.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Yield Makes enough for 6 tembleque
Number Of Ingredients 7
Steps:
- Place rum, sugar, star anise, cinnamon, and cloves in a large heavy-bottomed saucepan over high heat. Bring to a boil and cook, stirring, until sugar is dissolved. Reduce heat to medium and let simmer for 5 minutes. Add mangoes and kumquats and continue simmering for another 5 minutes. Remove from heat and transfer to refrigerator until chilled.
TEMBLEQUE (PUERTO RICAN STYLE COCONUT PUDDING)
This is one of the recipes that remind me of my childhood. This pudding is a very common Puerto Rican dessert. To describe it I would say that is a creamy coconut pudding, topped with cinnamon and delicious.
Provided by chef FIFI
Categories Dessert
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- In a saucepan combine milk and cream of coconut,corn starch,vanilla and sugar mix very well.
- Stir constantly on medium high until mixture begins to boil and gets thick.
- Let boil a couple more minutes still keep stirring, then you can either pour into individual dessert cups or a mold.
- Let cool on tabletop, then refrigerate.
- Top with garnish.
- Enjoy!
TEMBLEQUE PUERTO RICAN COCONUT PUDDING
My husband is Puerto Rican and wanted me to make this! 'Tembleque,' which means 'wiggly,' is a creamy coconut pudding.
Provided by Joanne Guzman
Categories World Cuisine Recipes Latin American Caribbean
Time 3h15m
Yield 6
Number Of Ingredients 5
Steps:
- Stir coconut milk, sugar, and salt together in a saucepan. Spoon a few tablespoons of the coconut milk mixture into a small bowl and stir cornstarch into the mixture to dissolve; pour into the mixture in the saucepan. Bring the mixture to a boil while stirring constantly; cook until smooth and thick, about 5 minutes.
- Pour the coconut milk mixture into molds, cover each with plastic wrap, and refrigerate until cold and firm, 3 hours to 2 days.
- Run a thin knife around the edges of the mold and invert onto a plate to remove putting. Garnish tops with cinnamon.
Nutrition Facts : Calories 395.2 calories, Carbohydrate 38.5 g, Fat 27.9 g, Fiber 1.6 g, Protein 2.7 g, SaturatedFat 24.7 g, Sodium 98 mg, Sugar 25 g
PORK TENDERLOIN WITH MANGO RELISH
Colorful mango relish is a refreshing counterpoint to the "heat" in the meat rub I use to pep up a number of pork dishes. These roasted tenderloins are sure to turn out nice and juicy. -Gloria Bradley, Naperville, Illinois
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a small bowl, combine the first 6 ingredients. Set aside 1/2 teaspoon for relish; rub remaining spice mixture over tenderloins. Place in a lightly greased 13x9-in. baking pan. Bake, uncovered, at 350° for 45-50 minutes or until a thermometer reads 160°. Let stand for 5 minutes., Meanwhile, in a small bowl, combine the mango, tomatoes, onion, cucumber, cilantro and jalapeno. Combine lime juice and reserved spice mixture; add to mango mixture and toss to coat. Slice pork; serve with relish.
Nutrition Facts : Calories 171 calories, Fat 4g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 245mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 2g fiber), Protein 23g protein. Diabetic Exchanges
CRANBERRY & KUMQUAT RELISH
This relish goes perfectly with ham or turkey, making it a perfect accompaniment for your Christmas dishes
Provided by Good Food team
Categories Condiment, Dinner
Time 20m
Number Of Ingredients 4
Steps:
- Put the cranberries and kumquats in a pan with 300ml/⁄½ pint water. Bring to the boil and simmer very gently for 5-6 minutes, or until the skins start to pop.
- Stir in sugar until dissolved, simmer for 4-5 minutes until thick and jam-like. Add stem ginger and more sugar if you like. Cool before serving. Relish can be stored in a covered container in the fridge for up to 5 days.
Nutrition Facts : Calories 62 calories, Carbohydrate 16 grams carbohydrates, Sugar 13 grams sugar, Fiber 1 grams fiber, Sodium 0.01 milligram of sodium
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