Nutty, crunchy, and fragrant with plenty of sweet spices, these cookies are definitely among my favorites, having sampled many different types of bredele (Christmas cookies).
Author: Chef M
This well-known Argentinean classic is most commonly served chilled as an appetizer or as a component in a buffet, where it would be served with chimichurri.
In this arepa recipe, the corn dough is stuffed with a Spanish-influenced beef mixture that is stewed with a soffrito mixture and capers to yield a flavorful combination of the very Native American arepa dough and Spanish stewed meat.
This is not a cake in the sense of the dessert we are used to in the United States, but rather a savory, layered creation that makes for a beautiful presentation of color as well as a unique use of potatoes. Causa is an ancient Peruvian creation that has adapted to the introduction of new ingredients by incorporating some as fillings. Causa is made with a yellow variety of potato not available in the United States, but the Purple Peruvian or Yukon Gold can be substituted.
This recipe is an adaptation of the ancient Peruvian recipe for anticuchos that was commonly used prior to the Europeans’ arrival. The recipe at that time would have used llama (specifically, the heart; this can be made using beef heart instead) and would have been seasoned with chiles and achiote. This recipe is also common in Bolivia, but potatoes are included on the skewers in the Bolivian version, and it is typically eaten with a peanut sauce.
These little coconut snowballs lie somewhere between a macaroon and a meringue; snow-white and puffy, like perfect little boules de neige.