Homemade Arak Limoncello

Yes, it’s that time of the year again, citrus season is here. Juicy lemons, sweet oranges or sour limes, they finally taste like they are supposed to. I love visiting other sites when it’s citrus season. Everybody gets really creative with their recipes, just take a look at THIS beautiful salad or THIS gorgeous dessert, and how about THIS cocktail? All very inspiring.

Baked Orange Chicken Wings

With all those football games happening, I thought of making this awesome recipe for you. Now, I’m no fan of football, actually, I don’t even understand it but, that doesn’t stop me from sharing a recipe with you, right? I know this is not your typical “game food” but it sure is tasty and different. 

Flan De Queso - Cheese Flan

So much for keeping up with my New Year’s resolution, you know, diet. I’m crazy for thinking that I will make this amazing dessert and not have a bite. You see, last week, I was invited to a dinner party and I was in charge of dessert. I right away thought of making this cheese flan I made for our Thanksgiving dinner. At first, I was hesitant to make it because I knew my will power with this dessert would be reduced to zero. 

You know something is good when cheese meets a custard in a dessert. If you try this recipe you will see why, it’s creamy, rich and satisfying. Also, it doesn’t take a lot of time to prepare and you can make it ahead of time, truly one of favorite latin desserts. I’m sorry for tempting you (if you are in a diet) but if you are going to “sin”, it better be on something that’s worth your calories :) 

Ingredients:

6 large eggs

8oz whole milk

4oz evaporate milk

14oz sweetened condensed milk

1 tsp vanilla extract

8oz cream cheese, softened

1 1/4 cups sugar

1/4 cup water

FOR REGULAR FLAN, JUST LEAVE THE CREAM CHEESE OUT! 

Preheat the oven to 400 ˚F. Start by making the caramel, in a saucepan, combine the water and sugar over medium-high heat. Cook until the sugar begins to melt. Stir with a wooden spoon and cook until it turns light amber color. Pour the caramel into a 8-inch cake pan (be extremely careful, caramel burns are the worst) set aside to cool.  Now lets work on the custard. Place the eggs, creme cheese, all three milks and vanilla in a blender, mix until smooth. Pour the custard into the prepared pan, cover it with foil and bake it in a water bath for 1 hour and 10 minutes or until the custard is set but slightly jiggles when gently shaken. Let it cool completely and refrigerate it over night. To serve, run a knife around the sides of the pan to loosen the flan, invert on a serving plate.

Note: Make sure you evenly spread the caramel in the bottom and sides (halfway the sides) of the pan, this way, it will be easier to loosen up the flan when ready.

For water bath: Pour  hot water into a roasting pan, so that it comes halfway the sides of the pan.

Curry Butternut Squash Soup with Spiced Goat Cheese

It’s good to be back here after a nice break. New year, new chances, new beginnings, I am very grateful for all the things 2013 brought me but I can’t wait to see what 2014 has to offer. So far it’s being horribly cold (I know you are probably freezing too) but that’s ok,  I got just the thing to keep us warm, a butternut squash soup.