Guest Helga Ancona: Hominy and Coconut Pudding

The Altitude Adjustment Section
This is a very warming, homey, classic Brazilian dessert called Canjica. Think exotic rice pudding. The spices and coconut make it so fragrant and exotic.

Ingredients
1 lb raw Hominy
2 quarts of water
1 can of sweetened condensed milk
1 can of unsweetened coconut milk
2 1/2 cups of whole milk
2 sticks of cinnamon
1/2 teaspoon of ground cinnamon
10 whole cloves (see note below)
2 tablespoons of sugar (or more to taste)
2 cups of shredded coconut
Crushed, toasted peanuts (optional)

Procedure
Soak the hominy in water overnight. In a large pot, cook hominy with its soaking water until they are soft, about 50 minutes. Then add the condensed milk, whole milk, and coconut milk and mix it well. Add the spices (cinnamon sticks, ground cinnamon, cloves) and sugar, bring it to a boil and simmer for about 20 minutes, stirring every once in a while. The pudding will thicken slightly. Stir in the shredded coconut and sweeten if necessary according to your taste.

Serve hot in individual bowls topped with a pinch of ground cinnamon and a tablespoon of crushed toasted peanuts as garnish.

Note: use a ball-shaped tea strainer that closes and place the cloves inside, so they won't get lost in the pudding and end up in your mouth. Another option is making a sachet for the cloves using cheesecloth.

Roast Pumpkin and Garlic Soup

Seasonal Recipe of the Week
First, of all sorry for the delay, I seem to have taken Ill this week. Now onto the recipes!
When it gets chilly and wet, much like last week, I think soup. Now usually I cheat and use canned organic plain pumpkin but fresh farmers market pumpkins are soon to arrive at the market and this recipe is worth the extra effort. This recipe happens to be vegan if that works for you!

Ingredients
1 three-to-four pound pumpkin
1 head garlic, top 1/2-inch trimmed
Canola oil spray
3-4 cups vegetable broth
2 cups unsweetened coconut milk
1 1/2 to 2 teaspoons good, mild curry
1/2 teaspoon cumin
1 - 2 teaspoons salt
1 can chickpeas, rinsed
1/2 cup fresh orange juice
toasted pumpkin seeds, for garnish (optional)

Procedure
Preheat the oven to 400F. Cut the pumpkin in half and scoop out the seeds and strings. Cut each half in half and place skin-side up in an oiled roasting pan. Place the head of garlic in the pan and spray the pumpkin and garlic lightly with canola oil. Cover the pan tightly with aluminum foil and put in oven.

After an hour, remove the garlic and check the pumpkin. It should be approaching tender but will probably need more time. Check again after 15 minutes. When the pumpkin is completely soft and the flesh is beginning to come away from the skin, remove from the oven and allow it to cool. Once the pumpkin is cool enough to handle, scrape it from the skin into a food processor (discard any bits that look charred). Squeeze the roasted garlic from its paper and add to the processor. Add about 1 cup of vegetable broth and puree until completely smooth.

Pour the pureed pumpkin into a large pot and add 2 cups of vegetable broth and all remaining ingredients, except the orange juice and pumpkin seeds. Cook over low heat for at least 1/2 hour, in order to give flavors time to develop. If the soup looks too thick, add more vegetable broth. Just before serving, add the orange juice and continue to simmer for 5 minutes. Serve in bowls garnished with toasted pumpkin seeds. Makes 6 servings.

Festive Pineapple Float!

Refreshing Beverage of the Week
Once again, I am hot and cranky, so I have a recipe for a chilled fruity beverage, which can easily be adapted into an adult cocktail (add 1 shot of Rum) if you need one! Let's have a festive pineapple float! This recipe makes 2 drinks.

Ingredients
3/4 cup pineapple juice
1/3 cup coconut milk
1 cup ice cream, vanilla, or rum raisin, or Dulce de leche?
5 ounces frozen pineapple chunks
3/4 cup sparkling water
2 scooped out pineapple shells

Procedure
Pour pineapple juice and coconut milk into blender or food processor. Add ice cream and blend till smooth. Now add frozen fresh pineapple chunks and process some more. If you were considering adding rum, now would be a good time. Pour slushy yummy mix into pineapple shells till 2/3 full and top off with sparkling water and festive straws.

Rain Forest Fusion Smoothie

Refreshing Beverage of the Week
It’s hot and I need an icy and refreshing beverage, so I head to the blender. Here is a nice complex, tropical-flavored drink to give you a boost any time of the day. And I love the name... it's so P.C... just like me!

Ingredients
1 cup frozen pineapple pieces
1/2 banana
1/2 cup orange juice
2 Tbsp. coconut milk
1 tsp. lime juice
1/2 cup nonfat frozen vanilla yogurt
1/2 cup ice

Procedure
Combine all ingredients in blender and mix until smooth and frothy. Serves 1. If necessary add rum, lots of rum!