Best Sopa De Capirotadas Hondurenas Cheese And Cornmeal Cake Soup Recipes

SOPA DE CAPIROTADAS HONDURENAS (CHEESE AND CORNMEAL CAKE SOUP)

Steps:

• In a large bowl mix 2 cups masa harina and the cheese. Add the eggs and 1 cup water. Mix with hands until the dough holds together and is not dry. If the dough seems too dry and will not hold together when formed into a ball then add 1 tablespoon of water at a time until it reaches this consistency.
• Take a small amount of dough (about 1/4 cup) and form into a ball the size of a small egg. Flatten balls with your palms and shape into patties about 3 inches wide. Set aside. Cover patties with a wet paper towel while you are shaping the rest of the patties to prevent from drying out.
• Heat the 1/4 cup oil in a large frying pan. Add patties and fry on each side until golden brown, about 2 mins per side. Place on paper towel to drain and finish other patties.
• Mean while, in a medium-large pot over medium high heat, heat up the 1 tbspn cooking oil. Add all the veggies EXCEPT for the cilantro and saute until translucent. Add chicken stock and cumin. Slowly WHISK in the 1 1/2 tbspn of the masa harina to thicken it. You can add more masa harina to the stock if you whould like it thicker. Bring to a rapid boil then lower the temp to medium. Add the cilantro then add the patties in one by one. Do not mix or stir the pot to much because you could break the cakes up. Taste soup to make sure it does not need salt. Usually the saltiness of the cheese salts the soup enough.
• Simmer for about 20 mins or until desired thickness of the soup has been reached.
• Typically served in a large soup bowl over white rice with a side of lime wedges.

PAP (POTATOES AND CORNMEAL)

Steps:

• Peel potatoes and dice. Put potatoes, water, salt, and oil in a pot and cook at a medium heat with the lid on until the potatoes are soft enough to mash.
• Mash the potatoes in the pot. Stir in the cornmeal and cook the pap for about 15 minutes until done. It's good to use a wooden spoon to mix the pap every 5 minutes (Don't scrap the part that sticks to the pan- just leave it there and eat the soft part only).
• Serve hot and enjoy the Pap with Chakalaka.

CORNMEAL CAKE

Steps:

• Pre-heat the oven at 200°C.
• Lightly oil (or butter) a non-stick 30 cm cake pan.
• Mix the eggs yolk with sugar and oil.
• Boil the milk and pour on the cornmeal, on a separated bowl,mixing well.
• Mix this to the eggs mixture.
• Sift the flour with the baking powder and add to the mixture.
• On a clean bowl whisk the eggs white and fold into the mixture.
• Pour this to the prepared pan and bake for 30 minutes or until the tester come out clean.

DDEOK GOOK (KOREAN NEW YEAR RICE CAKE SOUP)

Steps:

• Soak the rice cake in cold water for 30 minutes.
• Marinate the beef in the soy sauce, sesame oil, pepper, sugar, and minced garlic.
• Saute the beef in a skillet, then set aside.
• Put the 6 cups of water and the dried anchovies in a pot.
• Bring to a boil, then reduce to a simmer for 5 minutes.
• Strain out the anchovies and return the broth to the pot.
• Add the rice cakes to the broth.
• Bring to a boil, then reduce the heat to medium.
• Cook for 10-15 minutes, until tender.
• Add the green onions.
• Pour the egg in a little at a time.
• Let it set a bit, then stir- if you stir right after adding the egg, the broth gets milky.
• Put into bowls.
• Garnish each bowl with some beef and some crumbled kim.

RUSTIC CANYON'S CRANBERRY ORANGE CORNMEAL CAKE

Steps:

• Heat the oven to 375°F Grease a 9-inch round by 3-inch tall cake pan and line the bottom with parchment paper.
• In a medium bowl, whisk together the flour, cornmeal, baking powder and baking soda. In a separate medium bowl, whisk together the eggs, maple syrup, oil and vanilla. Set aside.
• In the bowl of a stand mixer with the paddle attachment, or in a large bowl with a hand mixer, cream together the butter, 1 1/2 cups sugar, salt and zest. Mix just until thoroughly combined; do not overmix.
• With the mixer running, slowly incorporate the egg mixture into the butter just until combined. With the mixer on low speed, add one-half of the flour mixture to the batter and quickly mix for 5 seconds. Turn off the mixer and add the rest of the flour, the ricotta and one-half of the cranberries. Mix the remaining ingredients into the batter over low speed just until combined, being careful not to overmix.
• Gently pour the batter into the cake pan and smooth the top. Scatter the remaining cranberries over the top of the cake, and sprinkle with the remaining 2 tablespoons sugar.
• Bake the cake until a toothpick inserted comes out clean, about 1 hour to 1 hour and 15 minutes. Place a loose piece of foil over the top of the cake if it starts to darken. Cool the cake on a wire rack before removing it from the pan.

ORANGE CORNMEAL CAKE

Steps:

• Preheat oven to 375°F Brush bottom and sides of an 8-inch round cake pan with oil; line bottom with a round of wax or parchment paper, and brush paper with oil.
• In a large bowl, whisk together oil, eggs, 1 cup sugar, and orange juice until smooth. Add flour, cornmeal, baking powder, salt, and orange zest; whisk gently to combine.
• Pour batter into prepared pan; sprinkle top evenly with remaining 1/3 cup sugar (topping will be thick). Bake until cake begins to pull away from sides of pan and a tester inserted in center comes out clean, 35-40 minutes.
• Cool in pan 20 minutes. Run a knife around edge of cake; invert cake gently onto a plate, and remove parchment paper. Re-invert cake onto a rack to cool completely. Serve with orange segments, if desired.

KOREAN RICE CAKE SOUP (DUK GUK)

Steps:

• Bring broth to a boil.
• Add dashida and rice cakes.
• Boil until rice cakes are tender, about five minutes.
• Add green onion and cook for one minute. Remove from heat.
• Beat eggs and cook in a thin sheet. Cut into thin strips that are about two inches long.
• Cut beef into two-inch-long strips and brown.
• Boil dumplings until tender.
• For each bowl of soup: spoon soup into bowl and add desired toppings.