Cuban Snacks, Wedding Cake and Desserts
Flan: a delicious egg custard with caramel sauce.
Tocinillo del Cielo: "bacon from heaven'; a light version of flan but sweeter
Turones: almond candies imported from
La Cubanita Bars: a type of cookie with coconut or fruit base.
Chicharrones - fried pork skins
Plantain chips - latin American potato
Yuca chips (pronounced yoo-kah)
Meringues - egg white sweet dry puffs
Pasteles or Pastelitos; similar to American turnovers: guava, guava and cream cheese, cream cheese, coconut and ham and meat
Not spicy: meat is mixed into the dough and wrapped in banana leaves.
CUBAN WEDDING CAKE
The traditional Cuban wedding cake often included something extra. During the baking process, the baker would place colorful ribbons in the cake, so that the ends of the ribbons hung out of the finished cake. Attached to the end of one of the ribbons was a simple ring. http://mamacitaspinstheglobe.blogspot.com/2012/01/cuban-legend-and-wedding-cake.html
Before the cake was cut, the bride would gather all of the unmarried girls at the wedding, and allow each to pull one of the ribbons from the cake. Tradition had it that the girl who pulled the ribbon with the ring on the end would be the next one to get married. It is the same concept with the bride tossing the bouquet at an American wedding.
Some families also had the baker attach a tiny thimble to the end of one of the ribbons. The girl who pulled out the thimble was said to be condemned to live the life of an old maid!
HISTORY OF POLVORONES
Polvorones actually came to Cuba from Spain, specifically from the town of
The bakers of
get their name from the Spanish word polvo, or dust. They got this name because they break so easily. To protect these delicate cookies, many pastry shops
sell them wrapped in tissue paper. Spanish polvorones
are made with almonds. In
1 cup creamy white lard or shortening (such as Crisco)
1 cup granulated sugar
2 ¼ cups all purpose flour
½ teaspoon salt
2 teaspoons vanilla or almond extract
Preheat oven to 350°F
In a large mixing bowl (or Kitchen Aid) beat shortening, sugar and vanilla until fluffy, about 3-5 minutes.
Combine flour and salt.
Add flour mixture to shortening mixture all at once an mix until dough clings together.
Gather dough by teaspoonfuls, shape gently into small balls and roll into additional granulated sugar.
Place a slight indentation with your thumb on each cookie.
Place on un-greased baking sheet for 20 to 25
They should still look pale in color when removed from the oven.
Makes about 1 ½ to 5 dozen polvorones.